Ethiopia GujiRegular price 77,00 lei
- Notes: Blueberry, Cream, Floral
- Region: Guji
- Farm: Dambi Uddo
- Elevation: 2000 m
- Variety: Heirloom
Ethiopia GujiRegular price 77,00 lei
Brazil Sao Francisco da Bela VistaRegular price 52,00 lei
This Yellow Catuai Pulped Natural lot for its classic profile with soft acidity, yellow fruit, chocolate and a good body comes from Sao Francisco de Bela Vista.
Tarcízio Aldo Zugliani bought Fazenda Sao Francisco da Bela Vista in 1993. Over the years, he has made big improvements to the infrastructure of the farm. He built coffee drying terraces and invested in better processing equipment and rotary dryers. He replanted the farm with young seedlings to increase productivity and quality. Through soil analysis, he also determined specific coffee farming methods and improved input efficacy.
All these steps increased overall quality and helped produce this Yellow Catuai Pulped Natural lot, which has a classic cupping profile with soft acidity, yellow fruits, chocolate and a good body.
Guatemala Primavera DecafRegular price 76,00 lei
In Primavera, the much beloved flavors of Atitlan and Chimaltenango are blended and then preserved using the natural Swiss Water decaffeination process.
Young consumers are driving decaf’s resurgence and, like their caffeine-drinking peers, they’re expecting specialty coffees and often traceability and certified. With more than 50% of the world’s population under 30, the demand for decaffeinated coffee – and the need for specialty decaf that tastes good and meets ethical or environmental standards – is rising.
Swiss Water offers an alternative to consumers concerned by methyl chloride (MC) and ethyl acetate (EA) processes. Because water processing does not use added chemical compounds, coffees can maintain organic certifications and customers can be assured by the absence of additional chemicals.
The process of decaffeination 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.
Guatemala TzikinRegular price 55,00 lei
Kenya Kamvara EmbuRegular price 63,00 lei
Grace Njoki Njage has managed Kamvara Estate since 2009, when her husband, who had previously co-run the estate with her, passed away. At 1,650 to 1,750 meters above sea level, Kamvara Estate is in an ideal location for producing delicious specialty coffee with sweet, dense cherry.
Kamvara Estate is well-outfitted with a pulper and several fermentation tanks and washing channels. After selectively handpicking, cherry is pulped on a disc pulper. Coffee is dry fermented for 16 to 24 hours and, after being washed, soaked in clean water for a further 24 hours. Wet parchment is dried on raised beds for 2 to 3 weeks.
Rwanda MuzoRegular price 54,00 lei
Muzo washing station has a strong tradition of coffee growing and processing backed by the years of [award-winning] coffee experience from Muzo Cooperative. The cooperative won Cup of Excellence in 2014 and scored highly in a number of other Rwandan coffee quality competitions over the years. Expect award-winning flavors like black currant, tropical fruit and a honey sweetness.
Muzo station is named after the sector where it is built. It is the smallest of the four stations run by one of our in-country partners, Baho Coffee. The station was built by Muzo Cooperative. When the cooperative experienced financial difficulties in 2014, the cooperative entered into a 10-year agreement with Baho Coffee. Baho brings its expertise and management style to the station while also preserving many of the systems and autonomy of the cooperative.
El Salvador Carlos PolaRegular price 79,00 lei
Carlos Pola descends from a family of coffee farmers. He purchased his first farm, Finca Las Brisas in 1997 while he was working in the textile industry. By 2012, he switched to working in coffee full time. His vision is to produce sustainable specialty coffee by applying his textile industry experience of quality control, efficiency and data management to coffee production on Finca San Antonio and Finca Las Brisas.
The farm has its own lab for experimenting with new processing methods, quality control and educating farm workers in specialty coffee.
Carlos believes in supporting his community and helping as many farmers as possible embrace specialty coffee. He has channeled his passion for traceability into an applicable that traces coffee from the day it is harvested to the shipping lot.
Cherry is selectively handpicked and placed in sealed bags to ferment anaerobically for 3 days. Then, cherry is floated and laid on raised beds to dry. Cherry is raked frequently to ensure even drying. It takes approximate 26 days for cherry to dry.
Dried cherry is stored on the farm for several days and then transported to Cooperative La Cuzcachapa in Chalchuapa, Santa Ana to be prepared for export.
In line with his focus on ecologically-sound methods, Carlos only uses honey, natural and controlled fermentation processes to help reduce Finca La Antonios’ water consumption. Any water used in processing is carefully treated to reduce its environmental impact. Water is anaerobically fermented in sealed tanks where solids are broken down. This nutrient-rich solution is used to spread the fungi that support symbiotic nutrient uptake in coffee trees.
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