full to heavy body notes of cocoa / caramel berries, some spice orange/mandarin, dried fruit and
honey sweetness nice aftertaste
about the producer
tthis delicious coffee is produced by small farm holders from Tablón de Gomez in Nariño located at 1950 m.a.s.l in the department of Narino which is located in Southwest Colombia, bordering Ecuador. Coffee in Nariño is grown at elevations that reach 2,200 metres . This region is characterized by its very mountainous topography and its cold climate which is perfect for slow cherry maturation that leads to a sweeter and more complex cup. We work with farmers that we work with belong to the Terra association and Cafes Especiales de Nariño Cooperative.
Region: Cauca/Huila
Producer: Various smallholders
Processing: Washed – Varietal: mixed
In the Cup
well balanced specialty mix of Supremo & Excelso beans – giving body balanced acidity & extra sweetness to the cup
notes of sweet chocolate toffee orange dried peach
can be roasted to suit a number of different styles lighter – medium – darker a classic and versatile coffee
about the producer
This lot is composed by small lot holders from Isnos, Pitalito, Acevedo, Iquira, Palermo, LaPlata, Oporapa and La Argentina, Huila. The average size farm size is around 2 hectares
Cup Profile:
milk chocolate caramel stonefruit citrus
about this coffee
this coffee is from the municipality of Planadas in the Tolima Dept near the Cordillera Central at the foothills of Nevado de Huila which is colombia’s highest peak.
Select Growing Regions -Selected farms
Type: Arabica
Varietal:Various
Processing: Washed & Water decaffeination
Altitude: 1200 – 2000 MASL
Certifications: RFA (Rainforest Alliance)
European Preparation
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this is the ideal coffee for you – processed beautifully with pure glacier water from Pico de Orizaba Mexico’s highest mountain – you can drink freely without guilt check it out below>>>
Cup Profile
smooth sweet syrupy full chocolate body raisin good long sweet finish nice long after taste
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 Cordoba, Veracruz; the operation has grown and today is recognised worldwide for its quality control, research and development and innovation.
Mountain Water isn’t just a name, the water used is melted glacial water from Pico de Orizaba [Citlalt], Mexico 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.
