Additional information
| Weight | N/A |
|---|---|
| Weight | 200g, 500g, 1kg |
| Grind | Whole Beans, V60, Aeropress, Espresso, French Press |
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Colombia Los Nogales EA Decaf
Price range: RM 90.00 through RM 270.00
Raspberry, Black Grapes, Lime Kaffir, Lavender
Finca Los Nogales in Colombia is an innovative and multi-award-winning farm, celebrated for its high-quality coffee and pioneering processing techniques. Owned by the Hernandez family, the farm’s decaffeinated Typica variety is especially renowned, having been used to win the 2024 US Brewers Cup. Their groundbreaking approach to EA (Ethyl Acetate) decaffeination, which leverages the coffee’s own mucilage, sets their product apart in the specialty coffee world.
EA decaf with mucilage
Finca Los Nogales’ unique decaffeination process is a masterclass in on-farm innovation. Instead of using commercially sourced sugarcane to create ethyl acetate, they derive the EA naturally from the coffee’s own pulp and fermented mucilage. This integrated, farm-to-bean approach produces a decaf coffee that is exceptionally vibrant and complex.
The process follows these steps:
- Harvest and fermentation: Selectively harvested, ripe cherries are pulped, and the seeds are fermented for 90 hours with a sourdough-like starter. The fermented “mosto” (the coffee’s own sweet, pulpy juices) is collected.
- Natural EA creation: The Hernandez family ferments the coffee’s own cherry skins and mucilage to create a natural source of ethyl acetate.
- Decaffeination: The coffee beans are submerged in this natural EA solution for 48 hours to gently extract the caffeine.
- Final wash and drying: The beans are thoroughly washed to remove any residue and then dried over eight days to lock in the flavor.
Area: Inza, Cauca
Process: EA Decaf with Mucilage
Variety: Caturra
Altitude: 1750 meters
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Panama Adaura (Finca Lorayne)
Lychee, Cinnamon, Peach, Honey
A farm that recently exploded into the Panama coffee scene, Adaura Coffee is located in Panama’s world-renowned Boquete coffee region. Founded in 2018 by Marcus Duran, Adaura is a tribute to his grandparents, Adalberto and Aura Rosas, whose legacy lives on through the farm’s name and values. In a short time, Adaura has earned a prestigious reputation, winning 1st place in the Washed Geisha category and 7th in the Natural Geisha category at the 2024 Best of Panama competition, with scores of 95.5 and 94 respectively
It is an absolute pleasure to work directly with Marcus and sharing this amazing coffee from their meticulous farming methods
Area: El Salto, Boquette
Process: Anaerobic Slow Dry
Variety: Gesha
Altitude: 1700 meters
Colombia Finca Milan Maypop
Rose, Lychee, Watermelon
Area: Risaralda
Process: Lychee Culturing Washed
Variety: Caturra
Altitude: 1450-1550 meters
Nestled in the Risaralda region of Colombia, Finca Milan is a coffee farm known for its innovation and commitment to specialty coffee. Managed by third-generation producer Julio Cesar Madrid Tisnés and his biologist daughter Maria Antonia Madrid, the farm stands out for its experimental fermentation techniques. As part of the Café UBA alliance of farms, Finca Milan cultivates a diverse range of varieties, including Caturra, Castillo, and Pink Bourbon, at altitudes between 1,400 and 1,800 meters above sea level. The Madrid family's fusion of traditional coffee farming and scientific research allows them to craft unique and complex flavor profiles through a variety of processes, such as washed, natural, nitro fermentation, and co-fermentation.
This particular lot from Finca Milan, sometimes labeled "Maypop," uses a "Lychee Culturing Washed" co-fermentation process on the Caturra variety. Developed in partnership with Café UBA, this innovative method involves infusing the coffee with the vibrant, sweet flavor of lychee.
The process begins with the careful selection of ripe Caturra cherries. After being pulped, the coffee beans are combined with lychee fruit and a microbial starter culture in a controlled, oxygen-restricted environment. This unique fermentation allows the microorganisms to interact with the natural sugars and fruit, intensifying the flavor profile of the beans. Following fermentation, the beans are washed to remove the mucilage and then dried, resulting in a cup with distinct and intense notes of lychee, rose, and honey. This showcases Finca Milan's ability to create unique and captivating sensory experiences through precise, experimental processing.
Colombia Finca Monteverde
Mango, Red Wine, Peach
Finca Monteverde is a 15 hectare farm which cultivates a unique range of coffee varieties, including Red and Yellow Bourbon, Geisha, Wush Wush, and Mocca. The farm belongs to Gilardo Gutiérrez, whose family have been cultivating coffee here for more than 70 years.
There are two harvest periods per year in Colombia: the fly crop from April to June, and the main harvest in October to December. Alongside coffee, Finca Monteverde also grows avocado and citrus fruits for local consumption.
They have developed some processing protocols which features fruity and spicy tones which is unique to coffee, a fermentation technique in cherry they learnt from Yemeni coffee, who developed it perfectly.
The drying processes are done in canopy structures with translucent roof, taking care that air flow is constant as to keep the temperatures low during the process. This step can take an average of 25 to 30 days, which upon reaching a target humidity of 11% ,the coffee is finally packed in GrainPro and fique bags to be delivered to roasters.
Newerly, Gilardo’s son, tells us more about the family’s history. “My generation is the fourth on this farm to have made a living from coffee,” he says. “Today, the three children in the family are professional cuppers, and we have spent eight years producing exotic coffees after hearing about the success of farms like La Esmeralda in Panama. “These farms were certified organic for many years, and even though they do not maintain an active certificate, they still practice clean agriculture on the farm.” Roasters Notes: Monteverde is a farm we keep close to our hearts. It was the Wush Wush from this farm that caught our attention and the first coffee we have taken to a Barista Competition. This time it's their Gesha that we are happy to present to you Area: Caicedonia, Valle del Cauca Process: Anaerobic Natural Varietal: Gesha Altitude: 1490 - 1690m