Caturra, Yellow Catuai, Red Catuai, Parainema & Bourbon
Altitude 1300-2100 masl
Cup Profile
Dried Apple • Bakers Chocolate • Grapefruit • Toffee full body makes a delicious espresso works well as a filter coffee – sweet clean balanced cup long sweet aftertaste
Located in Northern Nicaragua, the San Juan del Rio Coco department offers an array of mountainous terrain ideal for growing coffee. The region is home to numerous mountain chains with peaks reaching 2100 MASL
Varietal Pacas, bourbon, Pache & Cuscatleco
Region Santa Rosa
Producer Pablo Chuy
Process Fully washed
Altitude 1400-1900masl
Cup Profile
Well balanced, solid body, molasses, honey, chocolate
Farm Information
Pablo Chuy is a third-generation coffee farmer. Linda Vista was originally developed by his grandfather after relocating from China. There are about 25 full-time workers and 50-75 during the harvest.
Accommodation, amenities, general medical and transport benefits are provided for workers. It is highly regarded in the area due to its efforts in reforestation, water conservation and development of the local community, such as medical and school programs. They assist nearby producers by buying and processing their coffees in their wet-mill.
Region: Intibucá region , Pelon Honduras
Altitude: 1600 masl
Producer Blanca Flor
Varieties: Paca, Caturra and Catuai varetals
CUP PROFILE
a full balanced body delicate acidity notes of caramel and honey nectarine/stonefruit sweetness underpin this very versatile coffee
that can be enjoyed in a number of different roast profiles and brewing methods
Blanca Flor is shade-grown specialty coffee from the Intibucá region in the alpine mid-west of Honduras. The temperate climate and volcanic soil at altitudes ranging from 1,340m to 1,850m combine to produce near-perfect conditions for the cultivation of coffee. Blanca Flor represents a coalition of indigenous Lenca farmers whose holdings of varying sizes stretch from west to east, from Masaguara to San Juan. Its coffee is milled at a central cooperative beneficio.
Organic Panela Sugar heavy clean molasses delicate floral notes dulche de leche – nicely balanced
Use wherever and however you choose on your cereal – in hot drinks or in baking and cooking – makes great caramel
you can also use it as a delicious base for your rubs & sauces when smoking your favorites meats & ribs
use however you like it is super delicious
this panela is made from the highest quality organic cane sugar grown in the region of San Remo in Guatemala. This Panela is premium quality and unrefined and importantly minimally processed to retain the natural minerals and nutrients of the sugar cane rendering its unique, flavour profile resulting in beautiful depth of flavour and mouthfeel
REGION: Chicomuselo and Comalapa, Chiapas, Mexico
VARIETAL: Catuai and Typica
PROCESS: Fully Washed & Decaffeinated using Mountain Water Process
ALTITUDE: 1100m – 1600m
CUP PROFILE
aroma of brown sugar, spice, hints of ripe fruit full flavor of sweet brown sugar /toffee brown spice milk chocolate & soft fruit notes full body balanced coffee sweet clean aftertaste.
Process
This coffee is decaffeinated using the Mountain Water Process which involves sourcing
natural mountain water from Pico De Orizaba (one of the largest mountains in mexico. The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavoured coffee without any chemical residue.
BACKGROUND:
In the state of Chiapas you find Mexico´s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, the mountain slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.
Cup Profile
Floral Peach Passionfruit Orange Toffee beautiful and delicious easy drinking decaf coffee with clean balanced cup long aftertaste
it drinks just like a regular coffee drink freely without guilt …… roast it any way you like
the producer
Mountain Water Decaf ®
these Mountain Water Decaf processed beans come from Latin America’s first decaffeination plant that opened in 1983. Situated in Córdoba, Veracruz; the operation has grown and today is recognised worldwide for its quality control, research and development and innovation.
Mountain Water isnt just a name, the water used is melted glacial water from Pico de Orizaba , Mexico s highest mountain.
The process is highly complex but put simply the green beans are steamed gently then immersed in water saturated with flavour compounds of coffee. As osmosis occurs, the only property that leaves the beans is caffeine. The essential flavour elements in the beans stay there, balanced by the water already containing the flavour elements. The beans are then dried, analysed and cupped.
Mountain Water knows their coffee, selecting grades and origins that come through the decaffeination process with body, flavour and aroma.
In June 2017, the The International Taste & Quality Institute based in Brussels with judges selected from 15 of the most prestigious European culinary and sommeliers associations awarded Mountain Water Decaf a gold star Superior rating.
Region San Jose, Alajuela, Heredia, Central and West Valley
Producer: Select regional farms
Varietals: Caturra and Catau
Process: Washed
Altitude 900 – 1400 MASL
SHB, minimum 90% above screen 18
Cupping Notes:
notes of dark chocolate, caramel, prunes, juicy body
La Lapa is grown on small farms in the valleys and slopes of the Central and West Valley. This region’s soil has a slight acidity as a result of volcanic ashes. Both areas share well-defined wet and dry seasons, ideal for cherry development during the summer months. Altitude and climate define the size and hardness of the cherry, both factors influencing the quality in cup, particularly its acidity. Sound agricultural practices are under constant improvements for the farmers in conjunction with the mills. The convergence of the Caribbean and Pacific climates also play their part in the smooth delicate flavour, subtle acidity and subtle sweetness of the regions coffee. All the coffees are processed same day as harvesting at the Beneficio Santo Domingo mill.
