Beans, Home espresso machine, Moka pot
This Yellow Bourbon is produced by Nazareth Pereira from the Fazenda Sertão, it is a fantastic example of how the Brazilian coffee producers are always more capable of growing interesting coffees for the specialty coffee world. This natural process coffee surprises with its extreme sweetness and a very clean low acidity, able to give you a very elegant and velvety cup of espresso.
Carmo de Minas is a part of the region of Sul de Minas that historically has been dominated by smaller coffee producers. The town of Carmo has a high number of specialty coffee producers.The harvest period is from late May until September.
Beans, Home espresso machine, Moka pot
Don Ivan’s first contact with the coffee industry was at the early age of only 15 years.
At this age, he was eager to work and improve his situation, and although this first contact was not as romantic as for many, he was given the opportunity to carry coffee sacks around the warehouse, and feed the ovens with wood from Coopedota, the second biggest cooperative in Costa Rica at the moment.
His passion and hard work was soon spotted by the director manager of the time who gave him more and more responsibilities, until Don Ivan reached the position of quality and production manager in this very influential cooperative.
As the times changed, and the specialty culture became the only solution for coffee growing families, Don Ivan decided to undertake a new challenge and in 2019 and he managed to open his own Micro-Mill, “Sagaz”.
Today, with his abundant knowledge, and family’s support, he is adding value to his community by processing high end coffee from his farms and from his neighbours’ farms too!
Gold Mountain Coffee Growers is a social enterprise that works directly with coffee producers in Nicaragua to connect them with roasters abroad. GMCG is on the ground, constantly teaming up with producers willing to take the steps necessary to produce high-cupping specialty coffee. They are literally present on every partner farm during picking to ensure ripeness with refractometers and ripeness bracelets. GMCG also carries out sustainable development projects in communities, such as free computing classes for girls from coffee communities, medical assistance, microcredit, running water in schools, and educational supplies.
This hidden gem is found under the Dragon’s hill and is one of the only few Tarrazu’s sub-region without phone reception!
After generations of passion, hard work and taking the best care possible of his farms, Don William was not comfortable with selling his coffee cherries to a production facility.
The only solution was to add value by processing his own coffee. When Don William got the mill he named it after his second daughter Hellen, who was helping him on this adventure. In 2015 he decided to specialise on natural processing of the best quality cherries – a bold move, as over-fermentations could have meant a tremendous monetary cost.
It is an honour to present this beautiful coffee and life story to you.
Here is a bit on how Decaf Sugarcane EA is made. Green coffee is being steamed in a low-pressure environment. This process opens the pores of the coffee, allowing for easier caffeine extraction. Coffee is placedin a solution of water and Ethyl Acetate (E.A.), a naturally occuring compound and solvent derived through the fermentation of sugarcane. Beans are submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. With time the beans get saturated and the solution hasto be changed. This manipulation is done several times. When the process is finished the beans are steammed again to remove all traces of EA, dried, get prepared for transportation and roasting.
· Origin: Colombia, Caldas
· Processing: Washed
· Decaffeination process: Sugarcane EA
· Aroma: Cinnamon
· Flavour: Gingerbread Cookies, Sweet Lemon
Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
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