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
MT KILIMANJARO
1800 – 2200 MASL
ORGANIC
Process washed & sundried on raised beds Coffee Notes
notes of dark chocolate cherry some floral on lighter roasts sweet complex cup
the Marangu Co-op is located on Mt kilimanjaro
the milling is completed at the Rafiki Mill
where the coffee is hulled sorted polished and hand sorted & packed into grain pro food safe bags fair prices are paid this coffee is sustainable
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.
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 Ermera
Producer Fatubessi Forest Gardens
Process Washed
Altitude 1400-1700 masl
Varietals: Typica & Timor
This delicious Ermera lot is a selection of Typica and Timor varieties, handpicked by some 160 women and men.
Like all Timor-Leste coffees, it is shade-grown and farmed organically by tradition Fully washed, sun-dried
and further hand-sorted to deliver a sweet, clean cup.
Flavor Profile
Dark Chocolate Almond Nougat Molasses Plum sweet full bodied cup
Farm Details
In the 1920s on the island of Timor, a spontaneous mating of an Arabica and a Robusta plant was discovered in the forest gardens of Ermera district in the eastern highlands. Observations showed this new variety had the hardiness and high yields of its Robusta parentage, whilst exhibiting refined cup qualities owing to its Arabica make-up. Decades of study and development saw the ˜Hybrid of Timor’ go on to be cross-bred with Caturra to create Catimor varieties by 1967 – just in time to be introduced across the Americas and save those powerhouse coffee lands from being decimated by Coffee Leaf Rust (which straight Caturra is highly vulnerable to).
Meanwhile, for the promising coffee island, the Portuguese colonisation of the East was replaced in 1976 by Indonesian annexation with the West. Civil unrest became perpetual, a century-old coffee industry shrivelled up and infrastructures collapsed making exports untenable. Independence was recognised in 2002, making Timor Leste the first new state of the 21st century. The coffee sector made a sharp turnaround thanks largely to foreign investment responding to the country’s obviously great natural potential. Today, coffee is the country’s only cash crop, grown by about a third of all households and accounting for over 80% of total exports.
Unable to compete on the world stage for quantity, all efforts are poured into increasing quality potential by way of training programs, improved infrastructure and land rehabilitation, realising far higher income to farmers. Most recently, innovative processing techniques are being well executed and turning specialty heads. With inspiring younger generations engaging proudly with their unique history and caring coffee culture, momentum towards exciting new profiles are sure to be realised in the near future.
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.