ORIGIN: Sierra Madre in Mexico
HEIGHT: 1,520 masl
Balanced, aromatic, sweet, with a spicy flavor, bright acidity and a clean aftertaste.
NOTES: CHOCOLATE, LEMON, DRIED FRUIT
We opted for coffees that have a clean decaffeination process that keeps intact all the characteristics of the bean, such as the Mountain Water Process or Swiss Water Process.
This method uses water from the glaciers of the Pico de Orizaba mountain. By dipping the green coffee bean in water saturated with soluble coffee components, except caffeine, only the caffeine molecules go from the bean to the extract, retaining the other properties. It respects all the notes of the origin, since this process achieves a minimum deterioration of the bean and better conservation of all its characteristics.
Height: 2,200 masl
Intense aroma, acidity and great sweetness
Flavor Notes: Chocolate, floral, lime, plum
At 2,200 meters above sea level, in the Nariño region, is the most active volcano in Colombia, the Galeras, in the province of Buesaco. At this point, the warm winds from the Pacific Ocean cross the valley preventing plants from freezing. Due to the drastic change in temperature, coffee plants enter survival mode and undertake a metabolic process that results in a very characteristic flavor.
Almost 2,500 families grow coffee in this territory. Its farms do not exceed two hectares, creating an extremely selected product in which producers personally take care of harvesting, fertilizing and planting. Small producers typically produce washed coffee that undergoes a fermentation process for 12 to 16 hours before drying on African beds for a period of 8 to 14 days.View full product details