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Medium: Toasted almonds, black cherries and milk chocolate.
Dark: Marzipan, dark chocolate and dried figs.

The roast degree for our seasonal blend is a little more developed (darker) than our individual single origins - making it easier to use for espresso brewing and imparting it with less acidity. Also the right choice for those who enjoy more 'traditional' flavour profiles.

Rafael Vinhal 100 (Natural) - Brazil

Wilton Benitez (Regional Washed) - Colombia

Mehamed Abanura (Natural) - Ethiopia

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For our seasonal blend we combine transparently traded and single origin coffees to create something both delicious and dependable. For more information on the individual blend components click on the links above!

The coffee beans in this blend began as the seeds of coffee cherries - the seasonal fruit of a tropical forest shrub, grown predominantly in East Africa, Central and South America and Southeast Asia. before being roasted by us, those raw seeds had to be nurtured, carefully hand picked when ripe, fermented, dried and exported. It is a long supply chain fraught with difficulties - that sip of coffee you're enjoying began a long way away and is the result of the hard work of many people.

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Medium: Molasses, cocoa powder and marmalade.

Mexico Chiapas

Producer : Various small producers
Region: Chiapas
Country: Mexico
Decaffeination: Mountain Water Process
Elevation: 900 ~ 1,400 masl
Varieties: Bourbon, Mundo Novo Caturra
Sourced Through: Upstream

Huila, Nariño

Producer : Various small producers
Region: Huila, Nariño
Country: Colombia
Processing: Washed
Decaffeination: Water-Natural Ethyl Acetate Method
Elevation: 1,300 ~ 1,800 masl
Varieties: Caturra, Castillo, Colombia
Sourced Through: Project Origin

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About the Mountain Water Process

This lot was decaffeinated at the Descamex factory in Mexico. Descamex uses processes free of any chemicals. Coffee processed in this plant is organic and processed with the mountain waters that flow from the tip of Pico de Orizaba in Mexico. Each batch of green coffee is soaked in water until the soluble components seep out of the beans. The caffeine-extracted fluid is passed through a filter that extracts the caffeine from this solution. The coffee to be decaffeinated is then rehydrated and placed in the tank under optimal temperatures, vacuum, and pressures for the caffeine to be extracted. This solution then combines the crystal-clear waters of Pico de Orizaba and imparts the flavour and top notes that identify a coffee and its origin. After the extraction, the beans are triple-dried before being polished and physically and chemically analysed for remaining caffeine.

Decaffeinated coffee from Descamex reads between 0.020% to a maximum of 0.10%(g/100g) or about 99.9% caffeine free.

About Regional Decaf

Our Project Origin specialty decaf is all about raising the bar on how decaffeinated
coffee should taste. We do not compromise on flavour with this offering and are
selective about the coffees we source through the Huila, Cauca and Nariño regions
that cup from 84 to 85 points. The selected coffee is then sent to have 99.9% of the
caffeine removed using fresh spring water and Ethyl Acetate - a completely natural
by-product of sugar cane. This method is gentle, chemical free and retains coffee
structure as well as flavour. The result is a decaf coffee that tastes just as good as
the original lot where these coffee beans were grown.

Colombia is the second largest producer of arabica coffee in the world and benefits
from its tropical location, mountainous terrain and high average rainfall. Coffee
production is abundant with two harvests per year and is of excellent quality,
particularly in the coffee growing regions that we use to source this offering, where
altitudes range from 1300 - 1800 metres above sea level and temperatures are a
mild 15 - 25º Celsius.