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.

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.

Asman Arianto is originally from Palembang, South Sumatra but has been living and working in Aceh Tengah since 1998. Most of the farmers in Aceh Tengah are migrants. Many of them were evacuated from Sinabung Berastagi in North Sumatra after the long-dormant volcano became continuously active again in 2013.

Asman was interested in coffee production. So, when he arrived in Aceh, he entered the coffee industry and began collecting and processing wet-hulled coffee. He soon switched to collecting cherry and processing as Fully washed, Honey or Natural.

Almost all farms on Sumatra are small. On average, farms are between 0.5 to 2.5 hectares. Coffee is usually the primary cash crop for farmers, but most also intercrop their trees alongside vegetables, maize and fruit. This intercropped produce will make up a substantial part of the family’s diet for the year.

Cherry is handpicked on member farms. Upon delivery to the cooperative wet mill, the cherry undergoes a rigorous selection process. Cherry is then pulped using a disc pulper. Beans are wet fermented for 12 hours and then soaked in clean water for 24 hours. The beans are dried on raised beds and covered patios