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We present to you one of our Mountain Water decaffeinated coffee in Nespresso compatible compostable capsules, 20 capsules per can. We want you to be able to have great specialty coffee in your office or at home, and in a clean and sustainable way.
This coffee from Chiapas has been treated without chemicals to extract caffeine from the beans in a more delicate and natural way with water.
The 20 capsules are completely compostable, so after their use, throw them in the organic waste. They will decompose in less than 90 days at the composting plants leaving no toxic residue.
We present to you one of our most beloved espresso coffees in Nespresso compatible compostable capsules, 20 capsules per can. We want you to be able to have great specialty coffee in your office or at home, and in a clean and sustainable way.
This Yellow Bourbon is produced by Nazareth Pereira from the Fazenda Sertão, it is a fantastic example of how the Brazilian coffee producers are presenting more and more interesting coffees for the specialty coffee world. This natural processed coffee surprises with its extreme sweetness and a very mellow acidity, giving you a very elegant and velvety cup of espresso.
The 20 capsules are completely compostable, so after their use, throw them in the organic waste. They will decompose in less than 90 days at the composting plants leaving no toxic residue.
Coffee Kids is a beautiful project from Hanns R. Neumann Stiftung for sustaining and helping young coffee farmers to stay in business, give them all the necessary knowledge to grow better coffee and live a better life. It is a way of giving the necessary skills to the young people for becoming entrepreneurs in the coffee community.
ROAST: ESPRESSO
The farm is in hands of the Rodriguez – Luethje Family since 1959.
The initial road was built around 1965 to connect the farm with the town Union Juarez. Years of hard work had to be invested to rebuild the plantation and to modernize the wet and dry milling facilities. Nowadays the farm management takes care of weed control in a mainly manual way to protect the environment and the same goes for the shade management.
Muxbal recognizes that it is only with enough beneficial sun that they will get the optimum quantity and quality of the beans.
It is only with educated and well-prepared staff that all things work smoothly, from the picking of the ripe cherries, to the proper wet and dry process and many other activities required on the farm. Besides the housing and sanitary facilities, there is a school, a childcare nursery and a medical facility on the farm. Finca Muxbal is RFA certified, meaning it was produced following sustainable ecological and socio-economic criteria.
ROAST: ESPRESSO
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.
ROAST: ESPRESSO
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.
ROAST: ESPRESSO
Huila has been blessed with a great combination of perfect soil and great geography for coffee cultivation, so the taste is always very clean and sweet. Even though fresh coffee is available throughout the year in Colombia, the main harvest period in this area is from September to December.
ROAST: OMNIROAST (filter and espresso)
The high altitudes and rich volcanic soil are ideal growing conditions, and they produce mainly supreme quality in Rwandan coffees. Normally coffees here are produced as washed with bright acidity and distinct red fruit flavours. In recent years, the number of washing stations in Rwanda has increased dramatically. Specialty coffee now comprises nearly one-quarter of production.
ROAST: FILTER
This coffee is naturally processed on raised African beds. Natural processing is a rarity in Kenya, which has built a fine reputation on the back of exceptional fully washed coffees. Ripe cherries are selectively harvested and floated to select only the ripest, highest quality cherries for processing. These cherries are placed in a single layer on raised drying beds and dried in the sun for up to 6 weeks. The cherries must be manually turned periodically every day to ensure an even drying and prevent mould formation. Once the coffee has reached its optimum moisture content it is rested before being hulled, graded further handpicked, and finally bagged in GrainPro for export.
ROAST: OMNIROAST
The Peralta Family coffee growing history goes back to the beginning of the 20th century, but it was only in 2008 that they started focusing on developing new ways to market their coffees to international specialty coffee markets.
This coffee utilises an ‘anaerobic honey’ process. Coffee is selected and harvested then left In cherry for 24 hours. The coffee is then pulped and then in an additional step recently introduced, there is a fermentation period in an oxygen-free environment after pulping. This increases the opportunity for a more prolonged drying and can lead to more flavour development without inducing negative fermented flavours. The coffee is then laid out to dry on multi layered raised beds where it is turned at 9am, 12 mid day and 2pm over the course of 18 – 20 days. It is covered at night to protect from excess moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.
ROAST: FILTER
– Nazareth’s Formula II compostable capsules with honey and nutmeg notes
– Mountain Water Decaf from Chiapas, Mexico with sugary and citric notes
Espresso – Coffee kids, Nazareth’s Formula II, In The Clouds, Gold Mountain
Get to know our best-selling iconic espressos (15% discount)! You can also use this beautifully for your moka pot!
To find out more about these coffees, visit the tab “Our Coffees”.
Mixed – Nazareth’s Formula II, In The Clouds, Manyatta, Cafe des Mamas
Do you want to enjoy different extractions at home, like espresso or moka, french press or V60? You can have an appropriate coffee with the perfect roast for the best extraction method.
To find out more about these coffees, visit the tab “Our Coffees”.
This coffee from Chiapas has been treated without chemicals to extract caffeine from the beans in a more delicate and natural way with mountain water. The water solution is saturated with all coffee components except for caffeine, so caffeine is extracted by osmosis without affecting the flavours.
· Origin: Mexico, Chiapas
· Processing: Washed
· Decaffeination process: Mountain water process
· Aroma: Cereal, Sugar cane
· Flavour: Citric, Milk chocolate, Cookies
EDITION #1. BERITI. Ethiopian coffee. Hot brewed flash chilled to extract all the natural sweetness and canned with nitrogen to keep it fresh, creamy, and delicious.
*STORE CHILLED* / 6 PACK
You are holding in your hands the first edition of our Nitro coffee.
Inside is the Ethiopian heirloom natural processed coffee from 600 smallholder farmers. They are located in Beriti, Tore, Yirgacheffe on the 1770masl altitude. Coffees from Yirgacheffe are unique,and we are crazy about them. In 2017 the prime minister of Ethiopia allowed a reform that enabled co-operatively owned washing stations to export directly. Before the reform, all the coffee from Ethiopia was sold with the involvement of the Ethiopian government. This reform has givena much bigger transparency and traceability.
It is hot brewed and flash chilled to extract all the natural flavors. Adding nitrogen to this coffee results in an even creamier body beverage and highlights the honey sweetness of the drink. Try it chilled on its own or get creative and mix it up.
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.
