Brazil Regional Samba Yellow Bourbon Natural
Producer: Various small producers
Region: Minas Gerais
Cupping Score: 83
Altitude: 900 – 1300 m
Varietal: Yellow Bourbon
Processing: Natural
Notes: Citrus, raisin, chocolate, hazelnut, earthy, sweet, full body
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Colombia Acevedo Pink Bourbon
Producer: Various small producers
Region: Avevado, Huila
Cupping Score: 85-87
Altitude: 1550 – 1750 m
Varietal: Pink Bourbon
Processing: Washed
Notes: Blackcurrant, cherry, orange, caramel, nectarine, jammy, clean, sweet
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Colombia Buenos Aires Caturra Natural
Region: Pitalito, Huila
Cupping Score: 87
Altitude: 1700 m
Varietal: Caturra
Processing: Natural
Notes: Juicy, Cherry, Raspberry, Bright, Strawberry, Rose, Rich, Green apple, Guava, Hibiscus
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Colombia Regional Excelso Washed
Producer: Various small producers
Region: Huila
Cupping Score: 83-85
Altitude: 1600 – 2000 m
Varietal: Caturra/Castillo
Processing: Washed
Notes: Medium body, Caramel, Citrus, Milk chocolate, Juicy, Red Apple, Orange, Brown sugar, Clean, Silky, Balanced
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El Salvador Plan del Hoyo SL28 Washed
Producer: Francisco R.R. de Sola y Susana de Sola Funsten
Region: Apaneca, Ilamatepec
Cupping Score: 86-87
Altitude: 1750 m
Varietal: SL28
Processing: Washed
Notes: Black currant, green apple, white nectarine, clean, bright, juicy, sweet
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Ethiopia Masina CMW Diamond
Producer: Various small farmers
Cupping Score: 88+
Altitude: 1950 – 2300 m
Varietal: Heirloom
Processing: CM Washed
Notes: Citrus, Peach, Orange, Floral, Mandarin, Lemongrass, Jasmine, White grape, Sparkling
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Nicaragua Bridazul Caturra/Catuai Supernatural
Founders: Claudia Lovo and Tim Willems
Regions: Dipilto, Mozonte, San Fernando
Department: Ocotal, Nueva Segovia
Cupping Score: 86.5
Varietal: Caturra/Catuai
Processing: Supernatural
Notes: Sweet, Juicy, Apricot, Raspberry, Mandarin
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Decaf Colombia Regional Washed
Producers: Small microlots
Cupping Score: 84-85
Varietal: Caturra, Colombia, Castillo
Altitude: 1300 – 1800 m
Region: Huila, Nariño, Cauca
Processing: Water-Natural Ethyl Acetate Washed
Notes: Rich caramel, orange, mandarin, plum, red apple and raisin.
About the Water-Natural Ethyl Acetate Method
The Water-Natural Ethyl Acetate method of decaffeinating coffee beans utilises fresh spring water and Ethyl Acetate, which is a natural by-product of sugar cane which came from the local sugar cane factories. In the natural environment, Ethyl Acetate is already present in coffee beans as well as many fruits and vegetables. In fact, a ripe banana contains 20 times more Ethyl Acetate than our Regional Decaf offering as green beans. Once coffee beans are roasted beyond 70ºC, all residual of Ethyl Acetate will be burnt off.
The residual caffeine that remains following this decaffeination process is a maximum of 0.1% and the moisture content of the beans are restored to a maximum of 12%.
This process allows for a gentle caffeine extraction and avoids excessive heat and pressure, causing the coffee to retain the natural structure of the coffee bean cells.