Region: Quindío Altitude: 1200 – 1400m Varietal: Caturra and Typica Harvest: Mid-year ‘mitaca’ or fly crop Process: Wet-processed, Sundried Notes of: Caramel, fudge and butter Clean and balanced, with sweet malt and toffee notes, a touch of green apple acidity and elements of honey.
Region: Ocotepeque and Corquin Altitude: 1200 – 1600m Varietal: Catuaí, Caturra, Bourbon and Pacas Process: Washed Notes of: Cider apple and hazelnut Balanced and clean cup with sweet stone fruit, nut and chocolate notes
A complicated cup where the sweet currants and raisins mingle together with the aromas of merlot and citrus. This coffee is processed at the Iriga Wet Mill situated in the Nyambene Hills in Meru County. Two crucial rainy seasons provide an average 1000mm annual rainfall. The rich red murram earth with its volcanic composition and high acidity levels is perfect…
70% Kenya Iriga, 30% Brazil Minas Gerais Region: Nyambene, Kenya & Cerrado, Brazil Altitude: 1100-1200m Varietal: SL28/34, Ruiru 11, Batian, Cachoeira Harvest: Main Crop September – December, Fly Crop / Mitaca – June - August Processing: Washed, Sundried Notes of: Dark berries & dried fruits Syrupy and crisp, with aromas of citrus fruits and burnt marmalade
Mountain Water Process is a unique non-chemical decaffeination process that uses the clear waters from the highest mountain in Mexico, the Pico de Orizaba to gently remove the caffeine from the green beans. The process works by immersing the green beans in water in order to extract the caffeine content. The water preserves the soluble flavour components of the green beans and…
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