Brazil Fazenda Engenho Icatu Natural
Producers: Jose Ronaldo Junqueira Dias
Cupping Score: 86-89
Varietal: Icatu
Altitude: 1100 m
Region: Carmo de Minas
Processing: Natural
Notes: Juicy, Peach, Toffee, Sticky, Chocolate, Apricot, Red Apple
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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 Palermo La Chiquita Washed
Producers: Diego Bedaya
Cupping Score: 86-89
Varietal: Tabi
Altitude: 1500 m
Region: Caldas
Processing: Mandarin Washed
Notes: Raspberry, cherry, stewed berry compote, rich chocolate, juicy, full body
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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 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 Bourbon CM Natural Jasper
Producers: The Baraona family
Cupping Score: 86-89
Varietal: Bourbon
Altitude: 1300 – 1600 m
Region: Tecapa Chimaneca, Usulutan
Processing: CM Natural
Farm: Los Pirineos
COE Awards: #2 2019, #6 2018, #11 2017, #5 2012, #17 2011, #8 2008
Notes: Red guava, blueberry, raspberry, dark chocolate, fig, mango, pomegranate, pineapple, strawberry
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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 Gargari CM Natural Amber
Cupping Score: 86-89
Varietal: Heirloom
Altitude: 1950-2300 m
Processing: CM Natural Amber, Uncertified Organic
Producers: Various small producers
Notes: Peach, Apricot, Marmalade, Tropical
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Ethiopia Koke CM Natural Amber
Cupping Score: 86-89
Altitude: 1900 m
District: Yirgacheffe
Varietal: Heirloom
Process: CM Natural Amber
Notes: Mandarin, lemonade, banana, rockmelon, papaya,
honey wine, starfruit, rich brown sugar
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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, Uncertified Organic
Notes: Sweet, Chocolate, Toffee, Orange, Cherry, Plum, Strawberry, Mixed berry, Stone fruit, White floral, Creamy
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Guatemala Los Dos Socios Washed
Cupping Score: 86-89
Varietal: Bourbon Caturra
Altitude: 1700 m
Processing: Washed
Producer: Don Concepcion Villatoro Matias
Region: Huehuetenango
Notes: Toffee, Red Apple, Plum, Creamy, Brown sugar, Yellow peach
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Kenya Maguta Supernatural Waridi
Cupping Score: 86-89
Varietal: SL28 / SL34 (Bourbon-Typica group)
Altitude: 1650-1800 m
Processing: Supernatural, Uncertified Organic
Producer: David Ngibuini
County: Nyeri & Embu
Notes: Sweet, Chocolate, Caramel, Milk chocolate, Cherry, Plum, Prune, Mixed berry, Brown sugar, Cranberry, Apple, Dried mango, Hibiscus, Dark fruit
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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 Maracaturra Honey
Producers: Claudia Lovo & Saša Šestić
Cupping Score: 86-89
Varietal: Maracaturra
Altitude: 1200 – 1500 m
Region: Dipilto, Nueva Segovia
Farm: El Arbol
Processing: Honey
Notes: Grapefruit, raspberry, red plum, apricot, orange, caramel, chocolate, floral
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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 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
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Nicaragua Los Suyates Paraneima CM Honey Amber
Producers: Mario Gonzalez
Cupping Score: 86-89
Varietal: Paraneima
Altitude: 1450 – 1700 m
Region: El Volcán, Dipilto, Nueva Segovia
Processing: CM Honey
Farm: Los Suyates
Notes: Lime, plum, green tea, marmalade, apricot, floral, white stone fruit
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Rwanda Nova Red Bourbon Natural
Cupping Score: 86-89
Varietal: Red Bourbon
Altitude: 1800-2000 m
Processing: Natural
Producers: Various small farms
Notes: Chocolate, Juicy, Apricot, Orange, Brown Sugar, Jammy, Blackberry, Cola