Tasting Notes: September 2025 Coffees
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 |
|---|---|---|---|
| Gumba AA, Kenya | Gumba Factory, run by the Rugi Farmers Cooperative Society (FCS) in Nyeri, Central Kenya, serves 850 farmers, offering farm inputs, training, and marketing support. Nyeri’s fertile volcanic soil, high altitude, and temperate climate contribute to producing high-quality coffee with bright acidity and distinct flavors, making coffee a crucial cash crop for the region. Farmers supplying Gumba primarily grow SL28, Ruiru 11, and Batian varieties in small gardens under 1 hectare. SL varieties, introduced in the 1930s, are known for their deep roots and water efficiency. Batian, introduced in 2010, and Ruiru 11 are newer varieties valued for their disease resistance, high yields, and early maturity, bearing fruit after two years. Kenyan coffee is graded by size, with AA beans being the largest and most sought-after, measuring over 7.2 millimeters.
Farmers selectively handpick ripe, red cherry and deliver it to Gumba Factory. At intake, a cherry clerk oversees all cherry and ensure only the highest quality cherry is accepted. After pulping, coffee undergos fermentation for 16 hours, followed by a soaking period of 12 to 24 hours. Parhcment is laid on raised beds to dry. Workers rake parchment frequently to ensure even drying. It takes an average of 14 days for parchment to dry. |
Plum jam, apricot and sugar cane Altitude: 1300 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Gasharu, Rwanda | Throughout the year, Gasharu Coffee holds small group meetings with coffee farmers to catch up on life, discuss the challenges of coffee farming, and share advice on opportunities. Although Celestin’s father is not an agronomist, coffee farmers have always sought his advice on farming and processing due to his extensive experience.
Now, Valentin—one of his nine sons—combines both practical farming experience and formal academic training as an agronomist to provide scientifically based guidance on farming and harvesting whenever needed. Processing at the washing station is carried out by young coffee farmers, while slightly older farmers—mostly women—sort the coffee on tables. This work offers them additional income. Intego (Resolution) experimental coffee is the result of the curiosity and desire to explore new methods of fermenting natural coffees to achieve the best possible flavors and aromas. The final recipe was chosen after a series of trials in which the team gradually refined the process that led to this unique flavor profile. They named it “Resolution” to honor their dedication and collective effort. This coffee is more than just a drink—it stands out thanks to a carefully designed fermentation medium that gives it a full body and clean, distinctive taste. They believe it offers a unique and memorable experience for coffee lovers. |
Cherry, clove and white flower Altitude: 1800 - 2000 masl, Process: anaerobic natural |
Plus 87, Rest of World |
| Los Pirineos, El Salvador | Los Pirineos, led by Diego Baraona, is a fifth-generation coffee farm in Usulután, El Salvador. Situated at 1,400 meters on volcanic slopes, the farm enjoys a unique microclimate of sunny days and cooling breezes, ideal for coffee production. Known for its innovation and sustainability, Los Pirineos grows 20 coffee varieties while prioritizing rainwater use, shade-grown practices, and year-round employment for its workers. Diego continues his father Gilberto’s legacy of varietal experimentation and environmental stewardship, maintaining a variety garden and employing practices that protect local ecosystems.
Pacamara – Red Honey showcases the farm's processing mastery. The ripe cherries are pulped, leaving mucilage intact, and dried on raised beds. The first 72 hours of drying are undisturbed to enhance sweetness, followed by careful movement to ensure uniformity. The process takes 15–20 days, creating a coffee with rich sweetness, balanced acidity, and pronounced complexity. |
Brown sugar, tea-like and stone fruit Altitude: 1400 masl, Process: red honey |
Rest of World |
| Laayyoo, Ethiopia | The word "Laayyoo" refers to the indigenous tree that grows in the area, providing shade for coffee plantations and enriching the soil with its fallen leaves. Ture Waji, the founder of Sookoo Coffee, has deep ties to the Guji region of Ethiopia. Since starting his brand in 2018, he has established drying stations in Uraga and Shakiso, focusing on natural coffee production, with plans to introduce washed coffees in the future. Sookoo Coffee prioritizes education for farmers, offers pre-harvest loans, and implements a 'woman-first' policy at washing stations. Additionally, they have contributed to local infrastructure and built a school for children. Impressed by Ture's commitment to quality, traceability, and sustainability, we have partnered with Sookoo Coffee for three years. Excited for future harvests, we support Ture's initiatives, which include producing washed coffees, exploring new regions in Guji, and offering single farmer lots.
The Laayyoo Natural coffee is sourced from outgrower farmers in the Teraga area of Oromia, Ethiopia, and processed at the Haro Wachu station by Sookoo Coffee. Laayyoo Natural primarily consists of local varieties 74110 and 74112, chosen for their productivity and disease resistance. Cherries are delivered to the washing station at night to minimize fermentation. An extensive sorting process removes over and underripe cherries. The coffee is then dried on African beds under the full sun, following Sookoo Coffee's strict protocols, including a maximum layer density of 4cm and six times daily rotation. This meticulous process minimizes the risk of over-fermentation and defects, with a standard drying time of 21-28 days to ensure optimal flavor development. Sookoo Coffee's commitment to quality shines through in Laayyoo's unique characteristics: a silky mouthfeel, vibrant acidity, and a fruity, juicy profile. |
Blueberry, panela and papaya Altitude: 2100 masl, Process: natural |
Single / Light |
| Gaharo, Burundi | Gaharo holds a meaningful place in the story of Long Miles Coffee. It’s more than just another hill it’s where everything started. The first washing station built by Long Miles was established at the base of Gaharo hill, on land that had seemingly been overlooked by others. Every part of it was cleared by local Gaharo farmers, who also crafted bricks from the clay found in the valley below. These same farmers who helped build Bukeye from the ground up are now the ones bringing their coffee cherries there.
For the Long Miles team, the farmers of Gaharo have become not just collaborators, but neighbors and friends. They have grown and progressed as one community, “twese hamwe” together. What distinguishes this hill from others nearby is the presence of numerous blacksmiths, skillfully forging knives and farming tools by hand. During the fully washed process, freshly harvested cherries are delivered by coffee farmers to the washing station, then floated and hand-sorted for ripeness upon arrival. The cherries are pulped and undergo a single fermentation process. Parchment spends around twelve hours dry fermenting. The parchment is sometimes ‘footed’ after fermentation. A team of twenty-five people will agitate and dance on the slippery coffee parchment by foot, helping to loosen any remaining mucilage clinging to it. It is then rinsed in fresh water, graded by density and left to soak for another four to six hours in the final rinse tank. |
Blackcurrant, pear and vanilla Altitude: 1900 masl, Process: washed |
Plus 87 |
| Chambela, Mexico | Chabela is produced by an exporter from the coffee-growing region of Chiapas in Mexico. Founded in 1980, this exporter is the first decaffeinator in Latin America to employ the industry's best technology for process analysis, achieving the highest quality and yield of the beans. It achieves a decaffeination process that exceeds 99% water extraction. It was patented in 1987 and certified organic in 2003.
Corporate 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, and the community where government authorities operate. |
Panela, chocolate and clove Altitude: 1100 masl, Process: Swiss water decaf |
Decaf |
| Frinsa, Indonesia | This coffee is processed by Wildan Mustofa and his wife Atieq, at their wet mill at Frinsa Estate. Wildan Mustofa and his wife, Atieq Mustikaningtyas, embarked on their first coffee project in the Sindangkerta, Weninggalih area back in 2010, which eventually evolved into Java Frinsa Estate.
The process is an Extended Fermentation Natural: Cherry fermentation occurs for 4 days underwater. Due to the wet, humid climate, most of their coffees are also pre-dried in their greenhouse, a groundbreaking shift for the Indonesian market. The whole cherry is then dried on the ground or in a parabolic dryer. This has resulted in more uniform drying, and therefore more consistent outcomes. Coffee fermented by lactic method has a complex, mild and smooth character with malic acidity. They mainly dry on patio, but are investing in way more drying tables for the future. Currently most of the coffees are pre dried on beds for a day or two in green houses and then transferred to the patio. Drying can take 14-20 days, depending on the rain during the drying period. |
Raspberry, candied orange and Skittles sour candy Altitude: 1400 masl, Process: anaerobic natural |
Premium |
| 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.
First of all, these coffees are harvested by machines adjusted to pick mostly ripe cherries, following the maturation cycle of each varietal. After harvest, the cherries are immediately forwarded to paved drying patios, skipping the wet mill. Since there is no water contact, this procedure can greatly avoid any potential “fermented” tastes to develop. In the patios, the beans are spread out thinly to increase sunlight exposure and speed up drying. At around 20% moisture content, they move to mechanical dryers where temperatures are electronically preset at around 35-40°C. This makes possible to follow a planned drying curve and therefore bringing more uniformity to the lot in terms of moisture content. |
Almond, apricot and vanilla Altitude: 1100 masl, Process: natural |
Coffee Pods |
GUSTATORY returns to Berlin once more, and this time say hello to Bonanza coffee roasters . Their coffee is not average; it’s not standard; or normal. From the moment coffee is planted until it is served, their coffee has gone through the hands of countless individuals who are all remarkable within their field. All critical efforts along the journey result in coffees that are a sum of choices made with the single goal in mind: how does the final product taste in your cup.
Established in 2006, Bonanza could be deemed as one of the 'originals' in popularising speciality coffee, least mention their gravitas within their home Berlin speciality coffee scene. Bonanza coffee doesn't have to taste the way it does, but it does. It's not your typical, it's unnecessarily good. But, maybe that's because they're unnecessarily driven...
Bonanza Coffees | Germany
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Gogogu, Ethiopia | Gogogu hails from the famous Guji region of Ethiopia, renowned for its bright, clean and flavour-dense coffee. The Gogogu is a perfect representation of what we here at Bonanza strive for, a coffee that is both easy-going and complex, that can satisfy the more traditional palates, as well as the more experienced coffee-drinkers, all in a wonderfully sweet and round coffee, with beautiful flavour clarity and complexity. The Gogogu works perfectly as black espresso, as a base for milk drinks, or as filter. | Chcolate, sugar and nectarine Process: natural |
Rest of World, Plus 87, Single / Light |
| Refisa, Ethiopia | Our first release of our new Ethiopia season is here, hailing from the Refisa Washing Station in the West Arsi region of Ethiopia. The Refisa Washing Station has 389 active members who deliver cherry throughout the harvest, the cherry is then fermented, sorted, depulped and dried, ready for export. This particular lot is given the ‘Magarissa’ flavour profile, which translates as ‘Green’ from the Oromiffa language, this suggests a more balanced profile with flavours such as sweet berry, chamomile and citrus. Thankfully this coffee arrived earlier than expected, so we are happy to be offering such a bright and clean coffee already in the year. | Blueberry, rosehip and sugar cane Process: washed |
Rest of World, Plus 87 |
| El Encanto, Colombia | Introducing a new and long-lasting coffee for us, aimed to be a clean, juicy and elegant option for everyday drinking. We were blown away by the quality of this coffee, offering wonderfully complex berry and stone fruit character, matched with balanced and rich sweetness throughout the cup. Juan Saldarriaga produced this Tabi varietal lot on his farm, situated in the Antioquia region of Northern Colombia. This coffee is perfect for a clean, everyday espresso, filter and everything in between. | Caramel, blackcurrant and apple Process: washed |
Selected Mix |
| Bonanza Blend, Americas | We are always looking to improve our Blend with each season, with more sustainable and traceable components. The latest version of our blend is an in-house favorite. Our new relationship with Tulio Mambrini in Brazil gives us a coffee with delicious, chocolate-like sweetness and a bold, creamy body. This is balanced out with a new coffee from Cajamarca, Peru, offering deep forest fruit character. The result is our most easy-drinking iteration yet, offering notes of Dark Chocolate, Biscuit and Dark Cherry. | Chocolate and cherry Process: natural and washed |
Blend / Darker, PERCENT, Selected Mix |
| Santa Barbara, Colombia | Unavailable | Lime, raisin and maple Process: anaerobic natural |
Plus 87 |
| Kii AA, Kenya | Kii is our latest coffee from Kenya, and thankfully needs no introduction. The Kii factory is well known in the coffee world for producing exceptionally bright, juicy and flavourful profiles, packed full of citrus, tropical and stone fruit character. The Kii factory is one of 3 factories owned and ran by the Rung’eto Cooperative, all of which are found on the slopes of Mt Kenya. The collective are constantly pushing quality forward, installing new tiled washing channels, fermentation tanks and general education that helps to push the quality up year after year. | Blackberry, rhubarb and sugar Process: washed |
Plus 87, Single / Light |
| Tumbaga, Colombia | Tumbaga Sugarcane Decaf comes from a regional Project by our friends at Sucafina, with the aim of producing a clean and balanced decaf all year round. Knowing that the decaffeination process magnifies the sweetness and acidity in the cup, the team in Colombia are always on the look out for high bodied, low acidic cups to work perfectly as a decaf. The cherries used in this project come from various producers around the region, helping support a wider range of people throughout the year. This Project has given us a decaf that works both well as filter and Espresso! | Blackberry, rhubarb and sugar Process: washed decaf |
Decaf |
| La Soledad, Colombia | La Soledad is a special farm, able to produce and separate varietals across the farm. The owner, Mario Gomez, then can also decide on the processing method he wants to use for each varietal. The result is the capability and potential of many unique flavour profiles. This particular lot is made up of Caturron and Ombligon, two of the rarest and most sought-after varietals in production at the moment, known for their unique flavour clarity and complexity. The result is a fruity, herbal profile, with jammy stone fruit flavours. | Apricot, peach and plum jam Process: washed |
Premium |
Kaffeelix have doing what they love since 2012: they roast coffee. And not just any kind of coffee – they focus on the processing of specialty coffee. These coffees are characterised by their particularly high quality and are graded at least 80 out of 100 points according to the international standard – the Cup Score. But it's not just the quality of the green coffees that determines what’s added to their product range. The production conditions at the coffee farms are another big point. Wherever possible Kaffeelix order directly from local producers or through reliable and transparently operating distributors.
As a small team, Kaffeelix work with high quality resources that stand out from the crowd. That’s why Kaffeelix roast their coffees rather light to highlight typical characteristics of certain regions of origin or types of processing and not to cover natural flavours with roasted notes or bitterness. With this approach their coffees are processed very gently, meaning, various flavors and better tolerability.
Kaffeelix Coffees | Austria
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Bwenda, Rwanda | Over 1,600 small farmers - each of whom cultivates between 100 and 7,000 coffee trees - deliver their cherries to the Bwenda Washing Station, which was founded in 2019 by the Rwanda Trading Company and is located in the middle of the "Land of a Thousand Hills".
Three full-time employees, including manager Eric, and up to 60 harvest workers ensure that the coffee is collected at over 20 points within a radius of just a few kilometers and processed at the washing station. In addition, the RTC offers local farmers specially tailored agribusiness training to ensure the long-term economic success of small-scale producers. |
Dark chocolate, plum, gooseberry, tea, caramel and vanilla Altitude: 1700 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Gotiti, Ethiopia | The Gotiti farm is located at 2150 m in Wegida, Yirgacheffe. Tigist, who runs her family's farm, cultivates her 2 hectares of land with up to 15 employees. She also employs up to 70 workers seasonally, who process dry (natural) coffee cherries on 150 raised beds, which she buys from small producers in the region.
This natural convinced us with its clear cup profile, and we are also delighted to finally have another Gotiti Farm coffee in our range. The combination of berry notes, tropical fruits and balanced citric acidity is a wonderful example of Ethiopian coffees - something we simply had to get into your (and our!) cup! |
Blueberry, raspberry, tropical, violet, lime and peach Altitude: 2150 masl, Process: natural |
Plus 87, Rest of World |
| Santa Cristina, El Salvador | Santa Cristina is the farm of Rene and Ana Cristina Hernandez. Since 2014 this direct import is a permanent item in our assortment. The ripe cherries are picked by hand, sorted, depulped and then dried in the sun on African beds. This kind of processing (honey processing) gives our Santa Cristina its pleasant sweetness. In addition, the medium-bodied espresso captivates with fine acidity and aromas of walnut, milk chocolate and star fruit. | Walnut, milk chocolate and star fruit Altitude: 900 - 1200 masl, Process: honey |
Plus 87, Rest of World |
| Corquin, Honduras | This coffee comes from the micro-lot program of the Aruco Cooperative in Corquin in western Honduras. The producers who take part in the initiative deliver their cherries to the processing station further down the valley, where the weather conditions are more stable and the farmers' harvest is processed together. There are two reasons for this - on the one hand, to ensure consistent processing of the coffee at a high level and, on the other, to help the farmers minimize risks during processing.
A total of over 200 producers are involved in the cooperative, 34 of whom contribute to the micro-lot program. In addition to technical assistance with cultivation, harvesting and good agricultural practice, the farmers are also supported beyond this, for example by organizing the organic certificate through the cooperation. Once the cherries arrive at the processing station, they are sorted according to their sugar content (measured in degrees Brix) and allocated to the various processing methods. For this lot, they are cleaned, wet-washed and then sorted. Finally, they are placed in tents for drying and regularly turned over during the entire drying time (approx. 15-20 days). |
Chocolate brownie, dulce de leche and roasted peanuts Altitude: 1100 - 1400 masl, Process: washed |
Plus 87, Rest of World |
| Blend Eins, America | Our signature blend of three Arabicas from Peru, Brazil and Ethiopia combines everything we appreciate in a daily espresso. Sweetness, body, acidity, balance. This coffee is ideal for daily enjoyment, nestles elegantly on the palate and is excellent as an espresso or also for milk drinks. | Yellow stone fruit, nougat, hazelnut, brown sugar and marzipan Altitude: various masl, Process: EA decaf |
Blend / Darker, PERCENT |
| Karani AA, Kenya | The Karani Factory was founded in 1998 by the Kabare Cooperative Society. The sandy, volcanic soil provides the ideal conditions for high-quality coffees - in this case, too, with the variety of aromas and vibrant acidity so typical of Kenya. | Tangerine, dried grape, vanilla, blackberry, jammy and sweet Altitude: 1800 masl, Process: washed |
Premium |
Brussels' first specialty coffee roastery, Parlor coffee roasters have been around for over 15 years and serve many cafes, offices and hotels across the city, firmly believing in transparency through the coffee chain and premiums going back to the producers being the only way to achieve a sustainable quality green coffee production.
Focussed solely on the highest quality green coffee, Parlor take their time and great pride to identify, select and import the finest coffees from the most interesting origins, roasting the coffees to always taste lively, sweet, complex and fully developed..
Parlor Coffees | Belgium
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Gichathaini, Kenya | A classic and super tasty Kenya! | Blackcurrant, grapefruit, bright red fruit, layered and complex Altitude: 1700 - 1900 masl, Process: washed |
Rest of World, Plus 87 |
| Las Brisas, Colombia | Unavailable | Cherry, pomegranate, redcurrant, cacao, spicy, funky and juicy Altitude: 1800 - 1900 masl, Process: anaerobic natural |
Plus 87, Single / Light, Bloom |
| Daanisa, Ethiopia | Unavailable | Blueberry, honey and linden blossem Altitude: 2100 masl, Process: natural |
Rest of World, Plus 87, Single / Light, Bloom |
| El Coco, Colombia | Unavailable | Jammy dark fruits, juicy red wine and sweet caramel Altitude: 2000 masl, Process: natural |
Rest of World, Plus 87, Single / Light, Selected Mix |
Parallel Coffee is a specialty coffee company founded by dedicated enthusiasts. Committed to sourcing and roasting each seasons highest-quality coffee, Parallel's mission is to share their passion for coffee and provide customers with exceptional and unique flavour profiles. Their name, Parallel Coffee, is a tip of the hat to provenance and sourcing relating to coffees supply chain and flavour. Coffee is grown between 23.5 degrees North and South of the equator, therefore these are the Parallel lines within which all coffee originates.
Parallel Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Rumudamo, Ethiopia | Rumudamo is one of Daye Bensa’s most distinguished sourcing regions, located in the Arbegona Wereda and named after the nearby kebele, Rumudamo. Renowned for its fertile soil and lush vegetation, the name “Rumudamo” itself carries dual meanings: “fertile land” and “a place with many tree roots.” Coffee from this region is sourced from several surrounding villages. Sitting at an altitude of 2,200 to 2,400 meters above sea level, this high-elevation environment offers ideal conditions for cultivating exceptional coffee.
We’re always excited to work with coffees from Daye Bensa, and this lot from Rumudamo stood out immediately on the cupping table. Grown at high elevations in the Arbegona region, this washed heirloom delivers the clarity and brightness we look for in high-grown Ethiopian coffees. Roasted to a agtron colour of 71.4/ 108.6 with a weight loss of 11.25%, it’s a well structured cup with flavours of Peach, Bergamot & Lemon. This coffee is particularly well suited to filter brewing. |
Peach, floral and lemon Altitude: 2200 - 2400 masl, Process: washed |
Bloom, Premium |
| Las Flores, Colombia |
This washed Java from Finca Las Flores in Huila is a standout coffee we've tailored specifically for espresso. It offers a rich and structured cup with notes of almond, red berry, marzipan & chocolate finish. The washed process brings clarity to the cup, while our roast approach balances sweetness and depth. Ideal for milk-based drinks or full bodied black coffees.
Farm Las Flores began in 1990, it was founded by Edilberto Vergara and Nubia Ayure. Originally from the department of Cundinamarca, children of coffee growers who inherited their passion for the countryside and especially for coffee. The farm has an extension of 16 hectares (160,000) m2, only 2 hectares were cultivated in coffee and it is where my parents began their work in cultivating the rest of the free land. For the year 1998 the farm is already fully cultivated. By this time a family is already formed in a nucleus of 5 children, from eldest to youngest: Xiomara, Leonardo, Carlos, Jhoan and Diego at this time the traditional was to cultivate, harvest, wash, dry and sell, this was the productive cycle and traditional that was used, in 2006 my mother took the initiative to compete in the cup of excellence and was ranked 16th and it was at that moment that she took the first steps to explore the great world of specialty coffees. |
Almonds, berries and chocolate Altitude: 1750 masl, Process: washed |
Selected Mix, Bloom, Plus 87 |
| Paubrasil, Brazil | Paubrasil delivers the best of a classic Natural processed coffee from the Cerrado and is Ally’s Core Coffee from Brazil. Paubrasil is named for Brazil’s national tree and exemplifies the consistent quality created by Brazil’s seasoned farmers, who use all available technologies to advance production by growing coffees that offer balanced, smooth profiles, despite changing environmental conditions.
Each container of Paubrasil is traceable back to the farm(s) where it was grown through a QR code linking to an online profile compiled prior to shipping the coffee. Paubrasil coffee is transparently certified as part of the Regiao Cerrado Mineiro Designation of Origin program. Coffees certified with the Designation of Origin are grown on farms in an area encompassing 55 municipalities that produce coffees with a unique identity, resulting from the combination of climate, soil, terrain, elevation, and the “know-how” of producers. Paubrasil’s contributing producers belong to one of nine cooperatives or six associations affiliated with the Cerrado Coffee Growers Federation, have signed a statement of good practices in accordance with Brazilian labor laws, and store coffee in accredited warehouses post-harvest. |
Chocolates Altitude: 1100 masl, Process: natural |
Blend / Darker, PERCENT |
| Popayan, Colombia | The sugarcane decaf or ethyl acetate (EA) process is a natural and innovative method for decaffeinating coffee. It begins by soaking green coffee beans in water to swell them and open their pores. The beans are then exposed to ethyl acetate, a naturally occurring compound derived from fermented sugarcane, which binds to the caffeine and extracts it. The beans are rinsed thoroughly to remove any residual EA, then dried to their original moisture level. This method preserves the coffee's unique flavours and characteristics while offering a clean, chemical-free decaffeination approach. | Red fruits, chocolate and sugar Altitude: various masl, Process: washed EA decaf |
Decaf |
| Aquiares, Costa Rica | The name Aquiares means “land between rivers” in the Huetar indigenous language, and Aquiares Estate is commonly referred to as “Aquiares Coffee and Community.” It is the largest farm in Costa Rica and home to 1,800 people. Although the farm was founded in 1890, Alfonso Robelo is the man responsible for its transformation a century later. Alfonso arrived in Costa Rica in the 1980’s seeking refuge from the civil war in Nicaragua, where he was politically active. When politics soured into violence, he fled the country to keep his family and himself safe after receiving several threats against his life. Once in Costa Rica, Alfonso began building the Aquiares community on the enchanting slopes of the Turrialba volcano, a lush area of forests, rivers, fauna, and bright flora.
Alfonso challenged the status quo, transforming the relationship between landowner and farm workers. He brought a visionary approach to Aquiares, a farm suffering from low prices and instability. Aquiares had more than 200 employee homes on the farm, but because none owned their home, there was great insecurity in the workforce. Alfonso saw this as an opportunity to strengthen the company by having people feel pride in the coffee they produce. He evolved the farm into a small town where workers purchased their own homes. Today, Aquiares remains a model of sustainable agriculture. This Anaerobic Natural process begins with floating the cherries for sorting and washing them in fresh water. The cherries are then placed whole in a stainless steel tank with a one-way air valve. Mossto, the juice left over after fermentation, is added to the tank for fermentation. This mossto is from previous batches of coffee processing and contains additional yeast and bacteria which kick-start the fermentation of this batch. The mossto is recycled after each batch, carrying over microorganisms into new batches and creating additional complexity. For this nano lot of coffee the mossto came from Volcan Azul, a befriended farm, as part of collaboration effort between the two farms. The mossto and cherries work together during fermentation, pushing all of the oxygen out through the one-way valve in only 1-2 hours and creating an anaerobic environment within the tank. This fermentation process continues for 24 hours before the cherries are removed and washed in fresh water again. The cherries are finally taken to dry, first for two days on a ceramic patio, and then finishing their drying on layered beds within a solar dryer. |
Floral, cacao and redcurrant Altitude: 1200 masl, Process: anaerobic natural |
Premium |
GUSTATORY (adjective): curating excellence in taste.