$22.75
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
$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.
