Tasting Notes: October 2024 Coffees

 Tasting Notes: October 2024 Coffees

Prolog Goriffee Three Marks New Ground Calm Blue Hour Coffee Tasting Notes

At Goriffee, they don't just see coffee as a drink, they see it as a cultural phenomenon with the potential for significant social change. If it is possible to write an adjective about today's society, then it will undoubtedly be true that it consumes coffee en masse. Goriffee believes coffee begins friendships, loves or even projects and collaborations.it is a unique natural raw material. Thanks to its production and processing, they say they are able to cultivate the lives of individuals, the economy and help the sustainability of nature. Whilst these are some pretty bold statements, we think we’d have to completely agree with them.

Goriffee Coffees  |  Slovakia

Coffee Story Notes & Essentials Packages
Helen Mora, Costa Rica Helen Morra is a very smart coffee producer from Costa Rica, dedicated to producing exceptional coffees. One of her exceptional creations is coffee processed by anaerobic fermentation. This fermentation process takes place in a closed environment from which oxygen is extracted, allowing for unique chemical reactions that enhance and intensify the complexity of the coffee’s flavor. Helen Morra’s careful approach results in a coffee with an extraordinary flavour profile. Its flavours evoke the freshness of fermented limes, balanced by the acidic sweetness of gooseberries. The cup is further enriched with subtle notes of carambola, which add a refreshing and exotic touch. This vibrant combination of flavours creates a dynamic sensory experience that showcases the potential of anaerobic fermentation to unlock unconventional and exciting flavours in a selection of coffees. Costa Rica Helen Mora’s select anaerobic coffee beans are ideal for filter brewing. Lime, gooseberry and starfuit

Process: natural
Plus 87, Rest of World, Single / Light
Getuya, Kenya The flavour profile of Getuya coffee is an amazing experience for your taste buds. With every sip, you are greeted by bold fruity notes of ripe raspberries. This juicy acidity is perfectly balanced by a subtle, rich undertone of caramel that adds a sweet, creamy depth to the cup. As the flavours develop, a delicate floral aroma emerges, reminiscent of fresh flowers, adding a subtle complexity to the overall profile. The combination of raspberry, caramel and floral notes makes Getuya a truly exceptional choice for coffee lovers who appreciate a bright and lively cup with layers of complex flavours. Kenya’s Getuya Washed coffee selection is ideal for filter brewing. Raspberry, caramel and floral

Process: washed
Plus 87, Single / Light
Palma, Peru This organic coffee has been grown in harmony with nature, without sprays and in the shade of a natural forest, It is grown by dedicated local farmers who favour sustainable and ethical farming practices. The beans are hand-picked and processed using the traditional washed method, which ensures a pure flavour that enhances the coffee’s natural characteristics. Palma Central Organic offers a rich and complex flavour profile that will captivate your senses. Enjoy deep, luxurious notes of chocolate that provide a playful base. This is complemented by nutty notes of steamed nuts that add a pleasant layer to your epsress. Finally, a subtle hint of ripe pear brings a refreshing finish, making every sip a balanced and lovely experience. Chocolate, Brazilian nut and pear

Process: washed
Plus 87, Rest of World, Selected Mix
Popayan, Colombia A very high quality decaf is not easy to find, but this one can satisfy the maximum demands of any coffee lover. Quality beans were used and a new, fine process was used to remove caffeine. Ethyl acetate obtained from sugar cane is used in this process. Thanks to this process, the taste potential of the coffee has been preserved, the taste is pleasantly sweet, complemented by tones of apple and cinnamon. This exceptional decaf is the result of our coffee trip to Colombia, where we had the opportunity to taste dozens of decaf coffees at the Cofinet processing station, but Popayan Reserve outperformed them all. Apple, caramel and cinnamon

Process: sugar cane decaf
Decaf
Oscar 300, Colombia Oscar’s commitment to organic practices means that no synthetic fertilizers or pesticides are used on his farm. This commitment to environmental stewardship is evident in every cup of his coffee, where quality and sustainability go hand in hand. The specific variety we bought from Oscar is Papayo Arabica, a unique and sought-after coffee known for its distinctive characteristics. One of the exceptional characteristics of Oscar’s coffee is the use of anaerobic fermentation in the processing of the beans. The coffee has been fermented for up to 300 hours in a beer tank. This innovative method involves fermenting the coffee cherries in a closed, oxygen-free environment, which intensifies and refines the flavours. The result is a coffee with a remarkable and subtle flavour profile that sets it apart from conventionally processed beans.

Oscara coffee boasts a vibrant and complex flavour profile. With every sip, you’ll experience bright, citrusy notes of tangerine, perfectly balanced with warm, spicy undertones of ginger. As the flavours develop, you’ll also notice refreshing hints of eucalyptus that add a unique and aromatic dimension to the drink. This delicious combination creates a coffee that is bold and sophisticated and will appeal to connoisseurs and casual coffee drinkers alike. By choosing Oscar Ome coffee, you will not only indulge in a high-quality and delicious beverage, but also support sustainable agricultural practices and the well-being of local communities.
Tangerine, ginger and eucalyptus

Process: anaerobic natural
Premium
Caramelo, Brazil The most popular coffee from our roastery. Brazil Caramelo coffee beans from San Rafael Farm are characterized by a full creamy body and high sweetness. We chose this chocolate like Brazilian coffee to test this product and if it will find enough fans we are ready to bring you also more sophisticated micro-lots in the capsules. Chocolate, nuts and caramel

Process: natural
Capsules

What is the goal? ...To add to the quality of life by giving people better coffee experiences. How? ...By exploring what is embodied in an amazing coffee experience. Why? ...Because we want to add to the quality of life. In terms of taste, what is a great coffee experience to Prolog coffee roasters ? ...It's a coffee that's at the same time delicious and sense-evoking.

Prolog's goal has always been quite simple, to give their guests and cafe customers a better coffee experience. They love to put in effort to make a great product, love to serve something of great quality to the people who visit them in their coffee bar and to the coffee bars, restaurants, bakeries, etc. who use their coffee beans. Since Prolog opened their doors in 2016, every day in Prolog has been a part of the journey to get closer to this goal. That’s why they have their name, Prolog. It’s always a beginning.

Prolog Coffees  |  Denmark

Coffee Story Notes & Essentials Packages
El Paraiso Natural, Colombia This is our fourth year buying from the farm of El Paraiso and Blazej was lucky enough to take a trip there and visit Jose last Feburary. On the farm, the family and team hand pick the ripe cherries and process the coffee on their own micro wet mill on the farm. Jose enjoys experimenting on his farm in order to understand agronomic production and to appeal to clients so he has started to play with the geisha varietal which is planted amongst all his other varietals. We enjoy this coffee so much for its incredible aroma and sweetness.

The farm itself has its own custom-built solar array for the drying of coffee beans after they are processed. The way it is structured is that three tiers of raised drying beds are stacked one on top of another under a plastic roof, allowing light to enter but protecting the beans from the most damaging of rays that could destabilise the drying process. The dryer is also oriented precisely so that crosswinds can pass through the array, allowing for temperature control in the area that the coffee beans are being dried.
Candy, raspberry and vanilla

Altitude: 1900 masl, Process: natural
Plus 87, Rest of World
El Paraiso Washed, Colombia This is our fourth year buying from the farm of El Paraiso and Blazej was lucky enough to take a trip there and visit Jose last Feburary. On the farm, the family and team hand pick the ripe cherries and process the coffee on their own micro wet mill on the farm. Jose enjoys experimenting on his farm in order to understand agronomic production and to appeal to clients so he has started to play with the geisha varietal which is planted amongst all his other varietals. We enjoy this coffee so much for its incredible aroma and sweetness.

The farm itself has its own custom-built solar array for the drying of coffee beans after they are processed. The way it is structured is that three tiers of raised drying beds are stacked one on top of another under a plastic roof, allowing light to enter but protecting the beans from the most damaging of rays that could destabilise the drying process. The dryer is also oriented precisely so that crosswinds can pass through the array, allowing for temperature control in the area that the coffee beans are being dried.
Nectarine, apple and sugar

Altitude: 1900 masl, Process: washed
Plus 87, Rest of World, Single / Light, Selected Mix
El Acerillo, Peru From the producer, Jhony Saavedra, El Acerillo is an organic Round and Sweet category coffee from the region of San Ignacio in Peru. A small family-run farm and wet mill, Jhony has invested and evolved his facilities over the last few years in order to produce an ever-rising quality of coffees. In Jhony’s words, he is most proud of his family, “who are always united to work for the future”. This long-term view, family unity, and investment in quality infrastructure has resulted here in a wonderful coffee which we have the pleasure to roast and share with you. The Peruvian terroir, alongside skilled washed processing from Johnny and his team have produced a very balanced and well-structured coffee. On the cupping table, we experience notes of stone fruits, baked apple and caramel. We have decided to roast this coffee as omni roast, which means it can be enjoyed equally as espresso and filter. Baked apple, stone fruit and caramel

Altitude: 1800 masl, Process: washed
Plus 87, Rest of World, Single / Light, Selected Mix
Aponte, Colombia For a few weeks now, we have had a honey-processed Caturra varietal from Aponte, and now we’re excited to release Aponte Caturra Natural! From the same producers amongst the Aponte community, and the same varietal, the difference here is in the processing. Whereas in the honey process, the fruit flesh of the coffee cherry is stripped back by mechanical depulper machines, exposing a thin sugary layer, which we call musalige, the natural process instead leaves the coffee cherry intact. After careful picking, and extra sorting to ensure only the ripest of fruit, the cherries are taken straight to dry and endure a slow fermentation period over a period of roughly four weeks. It’s within those four weeks that the coffee seeds sit within their fruit flesh and the sugars are allowed to break down, adding brightness and complexity to the coffee.

Natural processing, and fermentation in general, is a hard skill to perfect. We only work with the best quality of producers, who have the ability to naturally process their coffee with the precision needed to add depth and complexity to their coffees, whilst maintaining clarity in flavour and avoiding any undesirable flavour components. This is exactly the case for this new release! In Aponte Natural, we have a clear, bright and deliciously juicy cup. We experience a coffee which is somewhat winey, with notes of raspberry and pineapple.
Raspberry, pineapple and winey

Altitude: 2150 masl, Process: natural
Single / Light
Chelchele, Ethiopia Chelchele is back! This is now our fifth year in a row buying coffee from Chelchele washing station in Ethiopia. As ever, Chelchele is packed full of juiciness and florality, with bright peach, jasmine and black tea notes. This is one of our favorite coffees to get each year, and for very good reason. The Chelchele farm, managed by Metad, is situated about 400 km south of Addis Ababa, in the administrative Southern Nations, Nationalities and Peoples’ Region. It was created in 2013 on 30 hectares of land in the very heart of the Yirgacheffe appellation, known on the international scene for its high-quality coffees.

Metad works with local farmers who supply him with their best cherries. More than 2,000 farmers in the vicinity of Gedeb currently sell all or part of their harvest to Metad. They cultivate high-altitude land (at around 2,000 metres) using old and exclusively manual practices. Metad operates a very precise traceability system thanks to which we know the farmers, who are members of kebele associations. Metad has set up a washing station in Gedeb, at an altitude of 2,000 metres, which offers advantages for bean preparation. It is a coffee that takes longer to dry and also suffers less damage from insects, of which there are fewer here. The result is a better-quality coffee with a more intricate cup.
Lavender, raspberry and candy

Process: carbonic maceration natural
Plus 87
Aquiares, Costa Rica Unavailable Cherry, cacao and winey

Process: anaerobic natural
Premium

A unique blend of expertly crafted coffee and social responsibility, New Ground started when it's co-founders combined a passion for social justice and great coffee. It's well documented that prisoners are much more likely to re-offend after release if they are without training and jobs. That's where New Ground fits in. They roast high grade, speciality coffee in Oxford and offer training and work opportunities for ex-offenders across the Thames Valley.

Working hard to get the most out of each coffee, New Ground roast each one differently to fully develop all the flavours, and to showcase what makes them distinct. The resulting cup should be clean and clear - but New Ground will let you be the judge of that.

New Ground Coffees  |  United Kingdom

Coffee Story Notes & Essentials Packages
Zukuka Bora, Uganda The Zukuka Bora Coffee Project was set up to support the people of Mt Elgon. The profits support their partner NGO – JENGA Community Development. JENGA have been working in the Mt Elgon area for 15 years. Work includes education sponsorship, clean water schemes, savings groups, health promotion and training, and wider farming support. We love to be so closely linked to their work! This natural coffee is juicy and complex with a beautiful finish. With tasting notes of peach, strawberry and cream, this showcases Ugandan coffee perfectly. If you can, we recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But we understand if you just can’t wait… Peach, strawberry and cream

Process: natural
Plus 87
Hermosa, Costa Rica Unavailable Raspberry, caramel and orange

Process: honey
Plus 87, Selected Mix, Single / Light
Big House Big House is our big blend which rolls with the seasons. This juicy coffee is the foundation to start your day. With great balance and medium complexity, it's the perfect wake-up. Chocolate, toffee and apple

Process: natural
Blend / Darker, PERCENT
Armadillo, Honduras This coffee is produced and processed by families within the co-operative that have diversified incomes and, along with their coffee farms, also have bee hives. Omar, head of Capucas started to produce a couple of microlots to support this activity. The objective is for Capucas to further promote honey production among their associates – coffee producers and beekeepers – and therefore diversify their income and have great economic stability. Existing apiarists can benefit from new and better hives, and those new to bee-keeping equipment and training. It is hoped the women and young of the communities will make the most of this opportunity.

First the cherries are pulped, then the anaerobic process is carried out. This process is requires controlled fermentation and is carried out at a specific temperature (no higher than 20 Celsius). This allows for the perfect flavour profile to be developed, and to be easily replicated. Next the coffee is taken to solar dryers for drying. The coffee is then slowly dried for between 25 and 32 days. The length of time taken to dry the coffee depends on the weather, simply put the sunnier the weather, the faster the coffee dries. However, great care is taken throughout the drying process to ensure the coffee doesn’t dry too fast or unevenly, as this can result in damage to the coffee and may impact on the flavour profile.
Mango, peach and cream

Process: honey
Selected Mix
Decaf, Colombia The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods. The decaffeination agent for this coffee is a natural extract distilled from sugarcane, blackberries, beets or sometimes grapes. After this, the open bean is sealed with natural wax that in no way affects the flavour, fragrance or aroma of the coffee. The resulting cup is sweet and well-rounded. Caramel and chocolate

Process: sugar cane decaf
Decaf
La Luisa, Colombia Sitting at an impressive elevation of 1,720masl, La Luisa and is a large 70 hectare estate located near the village of San Bernardo de los Farrallones, Ciudad Bolivar, in the region of Antioquia. This lot utilised a double carbonic maceration fermentation in stainless steel tanks – one cherry fermentation and a second after pulping with fresh lemon and coconut. Ripe coffee cherries are introduced to the tank and CO2 is flushed to create an environment without presence of oxygen (anoxic). The cherries are fermented in this environment for 5 days (120 hours.)

The cherries are then removed and de-pulped but the leached liquor from the fermentation is preserved. The pulped coffee is then fermented a second time with a leached liquor from the first fermentation as well as fresh coconut and lemon. This second fermentation takes 3 days. Finally the coffee is dried on raised beds as a honey process until the optimum moisture content has been reached. We recommend resting the coffee for 2 weeks, but we understand if you just can’t wait…
Pina colada, tropical and lemon

Process: honey
Premium
La Terraza, Colombia Wbeimar belongs to the third generation of coffee growers and describes himself as a farmer in continuous learning. He enjoys preserving the knowledge passed down from his ancestors while complementing it with new technologies and insights. With a background in Agricultural Engineering, Wbeimar has been a certified taster for 18 years.

He has always focused on specialty coffees and providing support to neighboring communities. On his farm, he cultivates many different arabica varieties alongside his wife, including Gesha, Bourbon, Amarillo, Sidra, Rosado, Pacamara, Java, Catuai Rojo, Caturra Chiroso, and Colombia. We recommend resting the coffee for 2 weeks, but we understand if you just can’t wait…
Chocolate, strawberry and lemon

Process: washed
Premium

Blue Hour Coffee is crafted for those times to take a second, appreciate life’s moments and create amazing memories through coffee. Blue Hour are passionate about the quality and consistency of their coffee, from sourcing to roasting to brewing, the perfect cup every time. Blue Hour now roast in Winchester at Hampshire Pantry, with their favourite time of day that first hour, when everyone else is asleep, when you can take your time, brew your coffee and form those daily rituals which are so important. Between the last hour of night and the first light of day, Blue Hour presides. Creating memories though coffee. Appreciating life’s moments. Forming Daily Rituals. Enjoy Blue Hour

Blue Hour Coffees  |  United Kingdom

Coffee Story Notes & Essentials Packages
Masenga Hill, Burundi In 2016 Migoti Coffee Company built a coffee washing station at Migoti Mountain, partnering with industry experts who provided technical expertise. Coffee trees are owned by the community, and Migoti purchases the coffee cherries directly from the farmers who harvest and deliver the cherries to their station. Over 300 tons of green coffee was produced and exported from Migoti Mountain in the 2017, 2018 and 2019 coffee seasons. These harvests have received excellent cupping scores, frequently placing it as some of the best speciality coffee coming from Burundi. Peach, green tea and apricot yoghurt

Altitude: 1700 - 1900 masl, Process: washed
Bloom
San Jose, El Salvador Since this farm is directly connected to Santa Ana Volcano’s forest, it grants beautiful sights of diverse fauna like reindeer, toucans, eagles and sirocco parrots. This farm cultivates 10 different varietals; Pacamara, Red Icatu, Pacas, Bourbon, Geisha, SL28, Batian, Sampacho, Catimor, Anacafe 14, Portillo, Villalobos and Red Tabi. Most farms usually cultivate one or two. Fun Fact: The finca has its own farm horse called Sirocco. He arrived in the early 2000s, loves to roam freely among the coffee forest. Plum, honey and pineapple juice

Altitude: 1400 - 1650 masl, Process: natural
Bloom

Calm Coffee Roastery are a specialty coffee roastery focusing on lower caffeine and decaffeinated coffee. Their aim is to offer the best decaf and lower caffeine coffees for those who are mindful of their caffeine intake but don't want to compromise on flavour. Where did the idea for Calm Coffee Roastery come from? In 2017 when working as a civil engineer, Calm's founder, Will, would venture into Borough Market for a coffee at lunch and dream of learning the craft of coffee roasting. Eventually, Will worked up the courage and took a job with Monmouth Coffee Company in their Bermondsey roastery as a coffee packer, delivery driver, and occasional barista. After some time, Will moved into the roasting team and learned the craft by hard work and repetition - roasting over a tonne of coffee a week, and tasting every roast..

Calm Coffees  |  United Kingdom

Coffee Story Notes & Essentials Packages
Hamasho, Ethiopia Ethiopia’s Sidama region is renowned for its diverse and distinctive coffee profiles, often characterized by vibrant fruity and floral notes. This particular lot hails from the Hamasho kebele (neighborhood). The coffee is grown at a very high elevation of 2300m which means the coffee matures slowly giving complexity and sweetness. JARC stands for the Jimma Agricultural Research Centre - one of Ethiopia’s federal agricultural research centers. JARC develops and releases coffee varieties for different regions in Ethiopia, supplying improved coffee seed to farmers that have good pest resistance, yields and cup profiles.

This is a naturally processed coffee - the coffee is dried with the flesh of the cherry still on the seed. After selective handpicking of only the ripest cherries, they are sorted and placed on traditional raised beds lined with mesh nets, where they are carefully rotated every 30 minutes to ensure even drying and prevent over-fermentation. This drying process typically takes 12-15 days, depending on the temperature and humidity.

This extended drying period makes naturally processed coffees difficult to get right. Coffees processed this way tend to have increased sweetness, body and fruitiness compared to traditionally washed coffees. Asefa Dukamo, who grew up in a coffee-farming family, began his foray into the coffee industry by supplying cherries to nearby washing stations. Recognizing the logistical challenges faced by local farmers, he established his own washing station in 1997, significantly reducing travel time for coffee producers in the region. Today, his company Daye Bensa operates multiple washing stations and dry mills, fostering community development and promoting sustainable agricultural practices.
Strawberry, floral and chocolate

Altitude: 2250 - 2350 masl, Process: natural
Bloom
Vermelha, Brazil Grown in the Mantiqueira de Minas region of Brazil, this coffee benefits from the unique terroir of the Serra de Mantiqueira mountain range. Unusually for Brazil, the cherries are hand-picked due to the region's steep slopes and processed on the same day to ensure optimal quality. After being pulped and patio-dried, the coffee rests in silos before being meticulously graded, cupped, and laser-sorted at Cocarive (the local exporter) facilities. Cherry, dark chocolate and hazelnut

Altitude: 900 - 1500 masl, Process: natural
Blend / Darker, PERCENT
Shakisso, Ethiopia Grown on the 640-hectare semi-forest Shakisso farm by Haile Gebre, known as the “Godfather of Guji,” this decaf coffee offers the best of Ethiopia’s renowned flavor profiles. Coffees from Guji are known for the their stonefruit, berry and floral flavours. The farm uses sustainable practices, including bespoke compost and water treatment, ensuring an environmentally friendly approach. The coffee undergoes washed processing at origin before being shipped to Swiss Water Decaf in Vancouver, Canada, where it is decaffeinated using a 100% chemical-free water process. The resultant coffee is 99.9% caffeine free - a reduction in caffeine of approximately 90%. Arabica coffee is approximately 1.1% caffeine by weight and decaffeination can remove most but not all of the caffeine. Apricot, blueberry and cocoa

Process: Swiss Water decaf
Decaf

Three Marks Coffee are a distinctive and innovative roaster based in Barcelona. Whilst we are not sure what the origin of their name is, we can guarantee that they’ll leave their mark on you. Well, three to be precise. One on your pallet for their expertly roasted coffee, one on your head for their ethically sourced seasonal coffees and one on your heart for the love and care they take in sourcing and roasting coffee for you. A fan-favourite at GUSTATORY, Three Marks are back with another feature.

Three Marks Coffees  |  Spain

Coffee Story Notes & Essentials Packages
Thunguri Nyeri AB, Kenya The Thunguri Factory, located in Karatina, Kirinyaga County, serves over 1,095 smallholder producers who farm the surrounding lands. Managed by the Kibirigwi Farmers' Cooperative Society, Thunguri is part of a broader network of wet mills that support Kenya's coffee industry. In Kenya, more than 600,000 smallholders, each farming less than 5 acres, make up 99% of the coffee farming population. These farmers, organized into numerous Farmer Cooperative Societies (FCS), contribute to 75% of the country’s coffee-growing land and nearly 70% of its annual coffee production. Kenyan coffee is renowned for varieties like SL-28 and SL-34, developed by Scott Agricultural Laboratories in the early 20th century. These varieties, prized for their drought resistance and high yields, were later complemented by Ruiru-11 and Batian, newer varieties developed for their disease resistance and adaptability. Today, most Kenyan farms grow a blend of SL, Ruiru-11, and Batian varieties, optimizing both yield and resilience. Honey, grapefruit and blueberry

Altitude: 1600 masl, Process: washed
Plus 87, Rest of World
Gure Kesso, Ethiopia Telila is a privately owned washing station in Western Ethiopia that has quickly established itself in the specialty coffee industry, despite being only in its fifth year of operation. Its success is largely due to the expertise of its dedicated team. This year’s harvest continues to uphold the high standards Telila is known for, with meticulous care during the drying process, resulting in a cup profile that is remarkably clean and clear.

A standout feature of Telila is its practice of carefully separating coffee lots by kebele upon arrival—a rare and impressive method that distinguishes it within the Ethiopian coffee scene. This year marks Telila’s first time sourcing cherries from the Gure Kesso kebele. The quality of this particular lot immediately impressed us, and we want to share this exceptional coffee with you.
Plum lime and dried cranberry

Altitude: 2150 masl, Process: washed
Plus 87, Rest of World, Single / Light
Masha, Burundi Unavailable Red plum, marmalade and sugar cane

Process: washed
Plus 87, Rest of World, Selected Mix, Single / Light
Santa Clara, Brazil Paulo Afonso de Resende grew up in the countryside of Minas Gerais, Brazil, where he witnessed the hard work and dedication of coffee production from his father. After becoming an engineer, he purchased Fazenda Santa Clara in 1993 and started a new chapter as a coffee grower. With the help of experts and coworkers, he developed a long-term plan for the farm, making it recognized in the region for producing quality coffees. Paulo Afonso's engineering background helps him to organize processes and operations, and he has been investing in infrastructure and improving working conditions for employees. Almond, apricot and vanilla

Altitude: 1100 masl, Process: natural
Blend / Darker, PERCENT, Capsules
Chabela Decaf, Mexico Chabela is produced by an exporter from the coffee-growing region of Chiapas in Mexico. This exporter was founded in 1980, being the first decaffeinator in Latin America with the best technology in the industry, for the analysis of the processes obtaining the best quality and yield of the grain, achieving decaffeination that exceeds 99% of water-based extraction, patented in 1987 and certified as organic in 2003. Business ethics can be defined as a business strategy in which commitments and responsibilities are assumed with the exporter's key groups: customers, employees, shareholders, suppliers and creditors, competitors, community where government authorities operate. Panela chocolate and clove

Altitude: 1000 - 1300 masl, Process: Swiss water decaf
Decaf

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GUSTATORY (adjective): curating excellence in taste.

GUSTATORY Curation TeamOctober 03, 2024