Brazil Regional Classico Minas Gerais Nat
Cupping Score: 83-85
Producer: Various small producers
Varietal: Yellow Bourbon
Altitude: 900 – 1300 m
Processing: Natural
Notes: Raisin, Medium-full body, Caramel, Citrus, Nougat, Milk chocolate, Roasted nut
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Brazil Santuario Sul Starmaya Nat
Cupping Score: 86-89
Producer: Luiz Paulo Dias Pereira Filho
Varietal: Starmaya
Altitude: 1300 m
Processing: Natural
Notes: Chocolate, Juicy, Peach, Sticky, Apricot, Orange, Lemonade, Starfruit
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Colombia Regional Cumbia
Cupping Score: 83-85
Processing: Washed
Varietal: Caturra / Castillo / Colombia
Altitude: 1300 – 1800 m
Region: Huila, Cauca, Narino
Notes: Orange, Floral, Peach, Medium-Full Body, Lime, Honey, Raisin, Caramel, Nougat, Creamy, Bright, Red Apple
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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.
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El Salvador Divisadero
Cupping Score: 86-89
Processing: Natural
Varietal: Bourbon/Pacas
Producer: Mauricio Salaverria
Notes: Orange, Sweet, Rich, Peach, Medium-Full Body, Raisin, Chocolate Ganache, Red Apple, Fig
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El Salvador Himalaya Cuzcatleco Natural Mambo No.5
Cupping Score: 86-89
Producer: Mauricio Salaverria
Altitude: 1500 m
Varietal: Cuzcatleco
Process: Natural
Notes: Sour cherry, Red grape, Dark plum, Fig, Blueberry, Mandarin, Chocolate, Jammy
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El Salvador Himalaya Supernatural Supersonic
Cupping Score: 86-89
Producer: Mauricio Salaverria
Varietal: Bourbon / Pacas
Altitude: 1500 m
Processing: Supernatural
Notes: Chocolate, Orange, Cherry, Raspberry, Black tea, Plum, Cacao, Marmalade
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El Salvador Los Pirineos Pacamara Indigo
Cupping Score: 86-89
Producer: The Baraona family
Farm: Los Pirineos
Processing: Carbonic Maceration Natural Indigo
Altitude: 1300-1600 m
Varietal: Pacamara
Process: Carbonic Maceration Natural
COE Awards: #2 2019, #6 2018, #11 2017, #5 2012, #17 2011, #8 2008
Notes: Blueberry, Red grape, Rose, Honey, Cacao, Cherry, Dark plum, Lychee, Pineapple
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Ethiopia Yirgacheffe G1 Sunset Nat
Cupping Score: 86-89
Producer: Small-holder farmers
Varietal: Heirloom
Altitude: 1200 – 3200 m
Processing: Natural
Notes: Sweet, Chocolate, Toffee, Orange, Cherry, Plum, Strawberry, Mixed berry, Stone fruit, White floral, Creamy
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Honduras Entre Caminos
Cupping Score: 86-89
Producer: Fernando Contreras
Farm: Entre Caminos
Region: Marcala
Altitude: 1700m
Varietal: Icatu / Catuai
Process: Natural
Notes: Banana, Tropical, Red papaya, passion fruit, Raspberry, Mandarin, Cherry, Blueberry, Lychee, Jackfruit, Creamy, Sugar, Caramel, Round, Complex
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Nicaragua El Arbol Paraneima CM Indigo
Cupping Score: 86-89
Producers: Claudia Lovo & Saša Šestić
Farm: El Árbol
Altitude: 1200 – 1500 m
Region: Dipilto, Nueva Segovia
Varietal: Paraneima
Process: Carbonic Maceration Natural
Notes: Dark chocolate, Rum, Blackberry, Raspberry, Prune, Cherry jam, Grape, Plum, Blueberry, Cranberry, Champagne
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Nicaragua El Avion Washed
Cupping Score: 86
Producer: Mario Gonzalez
Varietal: Catuai & Catimor
Altitude: 1500 – 1750 m
Processing: Washed
Notes: Mandarin juice, Caramel, Florals, Cooked raspberry, Strawberry, Fig, Juicy, Sweet, Round
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Nicaragua Las Nubes CM Indigo
Cupping Score: 86-89
Region: La Tablazon, Dipilto
Producer: Roberto Castellanos
Altitude: 1250 – 1400 m
Varietal: Maracaturra
Process: Carbonic Maceration Natural
Notes: Blueberry jam, Dark chocolate, Prune, Molasses, Lavender, Rose, Violet, Plum, Peach, Cherry