Country: Brazil
State: Minas Gerais
Region: Mantiqueira, South Minas
Altitude: 1330m
Variety: Red Catucai
Processing: Natural
Farmer: Nivaldo Arantes
Layered and well-structured. Creamy and full bodied coffee, presenting strong
upfront notes of caramel and molasses. Mandarin and orange acidity.
Nivaldo Arantes is a member of APAS – The Alto da Serra Producers’ Association.
Founded in 1996 by a group of small producers, their aim is to improve their
production conditions and quality. The producer utilizes familiar agriculture system,
increasing the quality of his coffee in a sustainable way.
Mantiqueira has an ideal micro-climate: rainy during summer and dry during
ripeness and harvesting periods. The mountainous area inhibits the use of machines,
so this amazing coffee is selectively hand-picked.
Premium Decaf Blend – 100 % Clean Glacier Water Process Decaf
Brazil -Colombia – Nicaragua (organic)
a this our Premium 3 Bean decaf blend this coffee has depth sweetness balance, depth and complexity – It tastes just like the real thing so you can enjoy all of the flavour whenever you want
Cup Profile
Floral Peach Passionfruit Orange Toffee beautiful and clean balanced cup long aftertastea
full intense body of dark chocolate very rich and complex stone-fruit acidity berries orange – delicious drinking
Background Information:
Coffee was first introduced to Kenya around 1900. Most of the coffee regions are located around Mount Kenya. Almost all the production is fully washed, around 70% comes from smallholders around 30% from estates.
Processing Techniques
The cherries are sorted before being pulped. The parchment is then fermented overnight, before being washed and graded after that, it is dried on elevated drying tables for 8-14 days.
Region San Marcos region (north border)
Process: Washed
Certification : Organic
Varietal: Bourbon and Caturra
Region: Quetzeltenango
Altitude :1600 MASL
In 2016 it was COE #8 with a score or 89.9..
this is the coffee we drink at home and now so can you – it is utterly delicious black or with milk
bringing you the best in specialty coffee
Tasting Notes
strawberry notes – honey and dark choc sweet & syrupy body these coffee beans are grown and picked
with great passion & care to provide a delicious complex cup of coffee that is bold yet balanced and so very tasty
Our coffee buyer has worked directly with El Vergel since 2015
sweet flowery aromas. Hints of honey, Red fruits, brown
sugar and malt sweet strawberry finish – medium body with a
crisp grape acidity.
this Microlot is from the reknown region of
Huila which is associated with quality: Huila’s coffees are known for
their higher acidity and distinctive cup profiles; fruit and caramel notes,
sweet acidity, and intense aromas
processed in airtight tanks while oxygen is removed for 5 days –
sundried slowly on African raised beds for 45 days – yielding delicious results
Cupping notes
Pineapple cacao pulp rum prune/dark plum sweet
About the grower:
grown across the slopes of the Apaneca mountains
Finca El Cerro is run by the 5th generation of the Escobar family this beautiful coffee is grown entirely in the shade of the many indigenous shade trees which provide beautiful shade for the coffee and safe habitat for the local fauna
Grown on the Atherton Tablelands Far North Qld Australia
You will find Chesterson Coffee growing on the Collins family property located on the outskirts of Tinaroo township in Far North Queensland a family labour of love, Chesterson Coffee is grown and processed by Husband-and-Wife team, Mike and Caroline Collins – on the Atherton Tablelands
Varietal: Catuai Rojo (Arabica Coffee)
Coffee Profile
very bold full bodied mainly consisting of rich chocolate and caramel notes – we will post more details soon
