$25.00
TASTING NOTES: Floral aromas lead to notes of berry, lemon and honey with a light body.
ROAST PROFILE: Light
COUNTRY: Ethiopia
REGION: Yirgacheffe
DISTRICT: Gedeo
COMMUNITY: Aricha
ELEVATION: 1950 masl
PROCESS: Washed
OTHER: Traceable
FARM INFO
Aricha is a remote community home to one of the oldest coffee-growing traditions in the world. At harvest, producers transport bags of cherry by motorcycle, horse, or donkey to the nearest collection center. These bags then travel by truck to the central collection center in Adorsi. During the rainy season, temperatures reach 25c/77f, with higher humidity than the rest of the year. These conditions are ideal for coffee plants.
The producers of Aricha intercrop their coffee with native trees of the area like the false banana tree to shade and fertilize their fields. Since the producers deliver all their coffee in cherry, they don’t have the waste generated by depulping to compost with, so the collection centers prepare and store organic compost and distribute it among the producers. Their coffee is fermented between 48 and 72 hours in fermentation tanks then dried between 4 and 5 days on raised beds.
$19.25 $125.00
CUP PROFILE: Hints of chocolate sprinkles lead to a nutty base with a smooth, creamy body and clean finish in this approachable, comforting coffee.
$21.50
CUP PROFILE: Brown sugar aromas lead to notes of milk chocolate, bran, molasses.
COUNTRY: Mexico
PROCESS: Mountain Water Process
OTHER: traceable, organic farm
BREW METHOD: Drip and espresso
FARM INFO
There are various methods for decaffeinating coffee, including solvent-based and water-based processes. Mountain Water Decaf, is one of the water-based methods known for its natural and chemical-free approach.
Developed by Descamex in Veracruz, Mexico, in the 1980s, Mountain Water Decaf is a chemical-free decaffeination process that uses pure spring water from Pico de Orizaba, Mexico’s highest mountain. The process begins with a physical and chemical analysis of the coffee beans to determine optimal extraction conditions. The beans are then steamed to prepare them for extraction, during which they are soaked in water to remove caffeine and flavor compounds, creating a green coffee extract. This extract is filtered through a specialized carbon system to remove only the caffeine, then reintroduced to the beans. This method preserves the coffee’s natural flavors and nuances while eliminating 99% of its naturally occurring caffeine—without the use of chemical additives or solvents.
Finally, the beans are dried to their original moisture content, ensuring a clean, well-balanced, and flavorful cup without caffeine. This washed Arabica from Mexico is a perfect choice for those seeking a decaf option from an organic farm.
$22.50
CUP PROFILE: Notes of toffee, waffle cone and maple syrup with a creamy body.
