$21.50
CUP PROFILE: Nutty aromas lead to notes of maple syrup, raisin, and dark chocolate.
COUNTRY: Mexico
PROCESS: Natural
OTHER: traceable
BREW METHOD: Drip and espresso
FARM INFO
Decaf Mexico Esmeralda EA Natural Process is decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent rinsed thoroughly, re-dried and re-bagged for transport.
$18.95 $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.
Cherries received at the APG wet-mill are meticulously sorted and floated to remove underripe and damaged coffee before depulping. Depulped coffee undergoes an extended fermentation process with pH and temperature controls to promote optimum flavor profiles. After the coffee is washed it is slowly dried on raised beds. The dried coffee is stored in Grainpro cocoons until it is time to mill. The milling and preparation is also done at the APG dry mill, meaning the coffee enjoys personal care from farm to export. The APG dry mill is also recognized for its attention towards preparing specialty lots and was selected to mill the 2022 Cup of Excellence winning lots.
$22.50 $79.00
TASTING NOTES: Nutty aromas with notes of orange juice, pineapple, and honey with hints of chocolate.
ROAST LEVEL: Light/Medium
COUNTRY: East Timor
REGION: Ainaro, Ermera, and Lequisa
GROWER: Cooperativa Cafe Timor (CCT)
ELEVATION: 800-1600masl
SOIL: Volcanic loam
PROCESS: Fully washed and dried on raised beds
OTHER: Traceable, organic farm, sustainable
FARM INFO
This coffee is sourced from family owned farms organized around the Cooperativa Cafe Timor (CCT), which has more than 20,000 members who live in the Ainaro, Ermera and Lequisa districts of East Timor. Coffee Cultivation on East Timor was originally established over 400 years ago by Portuguese colonists, but leaf rust destroyed all production until a new coffee varietal called Hibrido de Timor was introduced in the 1900s.
Today, the average small producer cultivates coffee on less than one hectare of land. CCT was established in 1994 with the help of the USDA and the NCBA (National Cooperative Business Association) to help small producers market their coffee internationally. Through a free healthcare initiative, CCT has funded the operation of seven rural clinics, three mobile clinic teams and eleven community healthcare teams that have treated more than two million patients since 2001.
Origin photo by Royal Coffee
$22.75 $79.00
TASTING NOTES: Caramel aromas lead to notes of dried fruit, stone fruit and vanilla with a medium body.
ROAST PROFILE: Medium/Light
COUNTRY: Costa Rica
REGION: Tarrazu
ELEVATION: 1200-1800 masl
PROCESS: Washed and drum dried
OTHER: Traceable
FARM INFO
This coffee is sourced from 1,300 producer families in the Tarrazu region which has ideal growing conditions. The Central Valley is sheltered between the Pacific Coast and Talamanca Sierra – a geography that traps coastal moisture, retaining it as precipitation. When those conditions are combined with high altitudes and ample sunlight, coffee performs beautifully.
Costa Rica San Rafael Tarrazu is milled at NKG Beneficio Palmichal by NKG Ceca S.A. It is meticulously sorted as a Strictly Hard Bean quality.
Tarrazu has long been recognized as a region that produces superior coffee qualities. In 2019, Tarrazu received a Denomination of Origin (DOE) certification, a legal distinction that, like Champagne in France, can only be applied to coffees from the area. It is noteworthy that this legal determination represents a decidedly smaller portion of the area, and therefore producers that have historically contributed to “Tarrazu coffee” may not any longer.
Ceca traditionally sources a range of coffee from more than 2,000 coffee growers in the Los Santos, or greater Tarrazu, region. Ceca owns and operates Beneficio Palmichal as well as the state-of-the-art Palmichal Micro Mill, which was built in 2015. The mills are strategically located between the Tarrazu and the Central Valley regions, providing access to fresh cherry from both and facilitating separation and traceability.
Mill facilities allow for the production of a variety of qualities of washed Arabica, as well as some uniquely processed lots such as Costa Rica Sonora Honey Natural. Beneficio Palmichal also has a nursery program that in 2016 experimented with planting 350,000 seedlings using high-quality, rust-resistant varieties.
Origin photos by InterAmerican
