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Ethiopia GujiRegular price 45,00 lei
This coffee is bright and delicate while also retaining the fruit-forward profile so indicative of naturals from this region. Reminds us of a British cream tea!
Daanisa is a sub-kebele in the Guji region. The name comes from the local name for an umbrella-shaped native tree. The daanisa tree has medicinal properties and is used for wide range of construction purposes. Perhaps most importantly, it is used to shade the region’s coffee trees.
The Guji region receives ample rainfall and is marked by steep mountainous terrain. Perfect conditions to support the vast array of coffee found here. Only recently have Guji coffees been distinguished from neighbouring Sidamo and Yirgacheffe producing areas. Due to their immense quality and unique profiles however, they are quickly gaining international recognition.
Brazil Bota ForaRegular price 35,00 lei
Knowledge of the land and coffee processing stretches back four generations at Fazenda Bota Fora in Brazil’s Mantiquieria de Minas region.
Bota Fora has remained in the same family for over 100 years. Since Francisco Teóphilo Reis Neto bought the land and the fazenda in 1900, ownership has passed through four generations of family. The current owner and manager, Maria de Fátima Silva Marques da Fonseca, is the latest in the family to care for the land.
The farm can count on many years of expertise in quality production. Bota Fora has five permanent workers who have been working on the property for the last twenty years. For technical support, they can rely on the COCARIVE cooperative and Emater MG (a governmental organisation that provides assistance to farmers in Minas Gerais). These skilled teams of agronomists advise on the best planting techniques, cultivation systems, drying and conservation methods, the newest coffee processing machines and more.
Colombia DecafRegular price 35,00 lei
The process begins with pure water and ends with amazing coffee that is 99.9% caffeine free. The difficulty to decaffeination is that many of the flavor compounds that give coffee it excellent taste are, like caffeine, water soluble. Thus, any decaffeination method needs to single out and remove the caffeine molecule, while preserving as many of the flavor compounds as possible.
The Swiss Water Process (SWP) is a non-solvent method for decaffeinating unroasted coffee beans. The mixture produce by soaking the green coffee beans in water to remove the caffeine, called the green coffee extract (GCE), results in a free of added chemicals and also caffeine free, being processed using the cleanest water possible.
Peru TimbuyacuRegular price 45,00 lei
Husband and wife duo, Alfonso Tejada Iberico & Karim Rosario Araoz Grandez, founded Café Monteverde, a cooperative based in their hometown, Rodríguez de Mendoza, in 2003. Their farm, Finca Timbuyacu, is the cornerstone of the cooperative, serving as a model farm, experiment station and more.
The farm’s name comes from a story Eleodora used to tell Alfonso about a spring on the farm that had so much water, the water spat from the spring as if were boiling. The name Timbuyacu comes from the Quecha words timbu meaning boiling and yacu meaning water.
The farm encompasses a wide array of elevations and sun exposure. In order to highlight the unique growing conditions on different regions of the farm, Alfonso and Karim created farm segments based on growing characteristics.
Cherry is selectively handpicked and then pulped using the farm’s motorized pulper. Coffee in placed in airtight containers and anaerobically fermented for 18 to 42 hours. Following fermentation, parchment is washed in clean water and then in thin layers on drying beds and patios. Parchment is turned frequently to ensure even drying. It takes approximately 15 to 20 days for parchment to dry.