Additional information
| Weight | 0.5 kg |
|---|---|
| Size | 250g |
| Grind | Beans, Home espresso machine, Moka pot |
12.00€
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
| Weight | 0.5 kg |
|---|---|
| Size | 250g |
| Grind | Beans, Home espresso machine, Moka pot |

A Cajamarca washed coffee with more spice and nutty complexity than a standard Peru, produced by four farms with constant technical support. Its marked sweetness and clean cup make it ideal for espresso.
Name: Peru San Ignacio
Origin: San Ignacio, Cajamarca, Peru
Altitude: 1,200–1,500 masl
Farmers: Small-scale farmers from San Francisco, Los Llanos, San Andres and El Sauce, with technical support from the Asociación Agropecuaria de Productores del Norte
Variety: Catuai, Caturra, Bourbon, Mundo Novo
Process: Washed (de-pulped, 20–30h tank fermentation, patio-dried)
Recommended roast: Espresso
Score: 85.5 (Tastify report, no defects)
Tasting notes: Caramel, Hazelnut, Nut, Cocoa Powder, Stone Fruit, Dates

This microlot comes from GMCG Member Farmers in the renowned regions of Matagalpa and Jinotega, Nicaragua, grown at elevations between 1,200 and 1,269 meters above sea level. Cultivated by dedicated producers working with varieties such as Caturra Estrella, Catuai and Pacas, this Elixir lot represents an expressive and experimental profile shaped by careful selection and innovative processing.
Processed using a Carbonic Maceration Natural method with a fermentation period ranging from 4 to 8 days, this coffee develops a silky texture and a complex aromatic structure. The controlled fermentation enhances its candy-like character while preserving clarity and balance, resulting in a vibrant and elegant cup.
In the cup, Nicaragua Elixir stands out for its floral aromatics and juicy fruit character. Notes of black cherry, candied apple and rose evolve into a smooth, wine-like finish with honeyed sweetness and a delicate silky body. A versatile coffee that performs beautifully both in filter brewing and espresso, ideal for those seeking refined, fruit-forward profiles with depth and personality.
Origin: Matagalpa & Jinotega, Nicaragua
Altitude: 1,200–1,269 masl
Producers: GMCG Member Farmers
Botanical variety: Caturra Estrella, Catuai, Pacas
Process: Carbonic Maceration Natural
Aroma: Floral and fruity profile with black cherry, honey and citrus nuances
Flavour: Silky and expressive cup. Candied apple, cherry syrup, red rose and honeyed sweetness with a wine-like finish

The Mogiana region, which runs along the São Paulo and Minas Gerais border, is home to some of the most consistently sweet and well-structured naturals produced in Brazil. Selected lots from individual farms were processed together to create a rich, smooth, balaced and clean cup. The goal with this coffee
is to have a reliable profile from batch to batch,
making Mogiana a coffee that can be a base of our menu year-round.
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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