Decaf Blend

Name: Decaf Blend
Availability: InStock

Regular price $22.00 Save $-22.00

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Size

250g 500g 1kg

Grind

Whole Bean Espresso Filter

Roast

Medium Light

Quantity

801 in stock

Light: Gingerbread, golden syrup and blackberries.

Light Decaf roasted at the start of each season.

Medium: Molasses, cocoa powder and marmalade.

50% Monte Cristo Estate
Producer: Medina Family
Region: Veracruz
Country: Honduras
Processing: Fully Washed
Decaffeination: Mountain Water Process
Elevation: 1,050 masl
Varieties: Caturra, Catuai Rojo y Amarillo, Java, Marcelleza, Etiozar, Anacafe 14
Sourced Through: Langdon Coffee Merchants

50% Jairo Arcilla
Producer: Jairo Arcilla
Region: Santa Monica, Quindio
Country: Colombia
Processing: Natural
Decaffeination: Water-Natural Ethyl Acetate Method
Elevation: 1,400masl
Varieties: Pink bourbon
Sourced Through: Cofinet

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About Monte Cristo Estate

Hacienda Monte Cristo Estate is a family-run, coffee-producing farm since 1916 in Western Honduras, very close to the borders of Guatemala. The farm lies in the fertile valleys of the Mayan Mountains. It is 15km from the provincial capital of Santa Rosa de Copan, in the municipality of Veracruz. The Medina family have been running this farm for over five generations!

Coffee here is meticulously grown using environmentally friendly practices and a lot of care is taken during the milling and drying processes. To facilitate this, the farm has increased its solar drying area to accommodate larger volumes while maintaining quality control.

This lot is mechanically pulped, leaving around 4.5% of mucilage (sticky fruit). It is fermented anaerobically, then washed and rinsed. The coffee is then dried on patios for 40 hours, then on elevated beds for 7-15 days, and finally machine dried for 25 hours.

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 Jairo Arcila

Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co- founders of Cofinet. Jairo’s first job was at Colombia’s second-largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time.

Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires. During the harvest period, Jairo is able to provide a number of jobs to locals which has a significant economic impact on their community

Jairo has received great advice and guidance from his sons who are now experts in producing Specialty Coffee. With their help, Jairo has greatly improved the picking, sorting, and processing of his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties like Pink Bourbon, Java, Papayo ,and Gesha growing across all his farms. The guidance from his sons has empowered Jairo and given him the tools needed to produce fantastic coffees with amazing flavour profiles.

Besides coffee, Jairo also grows other agricultural products on his farms such as mandarin, orange, plantain, and banana. Jairo enjoys starting the day with a really good breakfast! But most importantly, he enjoys spending time with his family.

This coffee was carefully hand-picked in order to select only the ripest cherries and then hand-sorted to remove any defects. The coffee was sundried on raised beds in temperature- controlled conditions until the ideal moisture content is achieved. This decaffeination process is unique. The caffeine is extracted from the bean using sugar cane and water which enhances sweetness while maintaining coffee attributes. This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.

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Brumas del Zurqui (Natural) - Costa Rica (Limited Release)

Regular price $33.00 Save $-33.00

Orange, Kombucha and Lingonberry.

Farm: Brumas del Zurqui Micromill
Grower: Juan Ramon Alvarado Rodriguez and family
Region: Heredia, Central Valley
Country: Costa Rica
Processing: Natural
Elevation: 1,400 - 1,800masl
Varieties: Orange Bourbon
Sourced Through: Cafe Imports Australia

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Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.

The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality.

In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup.

“I hope to God that I will die a farmer and I hope my son does too” – Juan Ramon Alvarado Rodriguez

Region - Central Valley
The Central Valley of Costa Rica is the heart of the country’s coffee industry. The high elevation, consistent weather patterns, frequent rains, and volcanic soil contribute to the wide range of offerings we are able to source form this region. Producers in the Central Valley often grow traditional hybrids and apply some of Costa Rica’s most forward-thinking processing techniques.

Microlot
Microlots from Costa Rica are typically sourced from producers who have invested not only in growing their farms, but also in building and operating their own processing facilities, typically called "micromills." Micromills typically yield fewer than 1,000 bags annually, and are often independently owned by a family or small group of producers. Microlots in Costa Rica are separated out based on differentiated characterizations such as processing, variety, or some other aspect. Microlots carry the highest quality as well as the highest level of traceability.

Process
Natural coffees are typically processed the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of debris. In many places this initial sorting happens via a float tank: Damaged and defective cherries will float to the top to be removed, while high-quality coffee will sink to the bottom to be cleaned and dried. After sorting, cherries are spread on raised drying beds, table, tarps, or patios, where they will be rotated constantly throughout the course of drying. Drying can take an average of 30–40 days, depending on the weather.
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Lauana (Natural) - Timor Leste

Regular price $20.00 Save $-20.00

Milk chocolate, wine gums and nougat.

Farm: Lauana Village

Country: Timor-Leste
Region: Ermera

Elevation: 1,800 masl

Varieties: Hibrido de Timor, Typica

Processing: Natural

Sourced Through: Raw Material Coffee

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We are excited to present you the coffees from the suco (village) of Lauana. Coffee here grows in the forests; shaded, untouched, and organic by default.

Cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water.

The Raimutin station staff then meticulously hand-sort the freshly picked and sorted cherry, removing all damaged or underripe fruit. The cherry is then transported to raised beds, where they are dried in high sun for three weeks. The staff turn the lots regularly to ensure even airflow and sun contact. When the cherries have reached their perfect drying level, the seeds are removed from the cherry and prepared for export.

The remaining cherry is not discarded, rather, it is saved for redistribution as fertiliser to the farmers who grew them.

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Engenho Farm (Natural)- Brazil

Regular price $22.00 Save $-22.00

~Rocky road, plum and praline~

Farm: Engenho
Country: Brazil
Region: Mantiqueira de minas
Altitude: 1100 masl
Variety: Yellow Bourbon
Processing: Natural
Farmer: Jose Ronaldo Junqueira Dias

Sourced Through: Southland Merchants

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In the heart of Brazil, the 240-hectare Engenho Farm is a testament to the Carneiro family's commitment to producing exceptional coffee. Acquired in 1954, the farm has been nurtured through generations, landing in the capable hands of José Ronaldo, a coffee enthusiast and skilled heart surgeon. Despite his medical pursuits, José Ronaldo manages the farm with the same passion and precision that define its legacy. Engenho stands out due to its strategic location. The region experiences a well-defined dry season, crucial for coffee harvesting. The unique combination of altitude, topography, and soil composition creates an ideal environment for the slow maturation of coffee beans, resulting in distinctive flavours.

Diverse Coffee Varieties:
Cultivating a variety of coffee types—Yellow Bourbon, Red Bourbon, Catuaí, Acaiá, Icatu, and Catucaí—Engenho chooses each for specific traits suited to local conditions. This diversity ensures a resilient crop, resistant to diseases, and bursting with distinct flavors.

Sustainability in Action:

Engenho isn't just about coffee; it's about environmental care. Fenced water mines and ongoing tree planting showcase the farm's commitment to sustainability. This dedication extends to the community's well-being, with initiatives like assisting in employee transportation.

The Coffee Processing Journey:
Engenho's coffee processing is a meticulously crafted journey. From natural to pulped natural, washed to natural fermented, the beans undergo careful processing on patios and mechanical dryers.

About Southland Merchants

Nadia and Andre are Brazilian, passionate coffee lovers, partners in business and life and the founders and owners of Southland Merchants. They met in 2002 in a casual setting and instantly felt connected. Within a year, they established their first company and fell in love. Life in Brazil was great; they love the country and its people, the lifestyle and being with their families but they could not let go of the urge to venture out into the world and explore new places. Eventually they decided to embark on an adventure and to move overseas with their three girls. They wanted to find a place that would offer a bright future for their children, allow them to meet a new culture and learn another language. After a lot of research, they realised Australia would be the ideal destination. In 2017 Australia became their new home and in the same year they arrived they founded Southland Merchants. The company supplies Australian roasters with delicious Brazilian green coffee, full of stories and passion, and connects them back to their roots.

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Fazenda Resplendor (Pulped Natural) - Brazil

Regular price $18.00 Save $-18.00

Hazelnuts, milk chocolate and hard toffee.

Farm: Fazenda Resplendor
Country: Brazil
Region: Chapada de Minas
Altitude: 900 - 1,000 masl
Variety: Icatu
Processing: Pulped Natural
Farmer: Gustavo Nunes
Sourced Through: Southland Merchants

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Resplendor Farm is a producer of specialty coffee located in the heart of Chapada de Minas region, between the municipalities of Agua Boa and Capelinha. It began in the 1970’s when Mr. Walter Palmeiras and Mr. Alair Campos came from Machado, south of Minas Gerais, to the city of Capelinha. They have since brought several other growers to the region, which has allowed the development of it, generating well distributed, higher incomes.

In 2005, Mr João Felisberto de Miranda took the responsibility for the farm, starting a cycle of changes there. In 2009, Gustavo Vieira de Carvalho was invited to become a partner with him, bringing more techniques and strong experience in administration. Joao Miranda and Gustavo de Carvalho are from two different generations but both carry on in the tradition of their families, whom are endlessly passionate about coffee production.

It was in the Southwest of Minas Gerais state that they started this partnership for the construction of a new chapter in their story; they became principal actors in the transformation of the Vale do Jequitinhonha region. This region combines the natural advantages of the microclimate of Brazil with constant investments in planting technologies, post-harvest techniques and in the drying process of pulped coffee.

Furthermore they have well integrated logistics with warehouses from their own group, which guarantees access to export markets with a constant volume, being able to withstand crop failures. Resplendor Farm has 600 hectares of coffee planted and it is managed with the latest techniques and production concepts. In this way, the plantation is self-sustaining.

They also have a strong social responsibility on the farm with its employees and surrounding communities, along with their farming practices and the environment. The farm has both UTZ and Rainforest Alliance certification, a sustainable agriculture norm, which they endeavoured to acquire in order to meet the challenges they set themselves. Gustavo Vieira owns the Geral Super Safra warehouse, located in the South of Minas Gerais. There all the selection, distribution and storage is done.

Joao and Gustavo believe strongly in the way they choose to operate, as they do in Resplendor Farm and in the Geral Super Safra warehouse, always seeking to achieve excellent performance and deliver the best coffee possible.

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Carmela Aduviri (Natural) - Bolivia - 2024

Regular price Sale price $28.00 Save $-4.00

Three coffee enthusiasts standing in front of a large mountain in Bolivia.

Carmela Aduviri and two men standing amongst a dense coffee bean farm in Bolivia

Multiple grainpro bags filled with Bolivian coffee from the farm of Carmelita.

Owner of the farm Carmela Aduviri, holding red coffee cherries in Bolivia.

Bolivian men loading up a blue truck with bags of Bolivian coffee beans at night.

NB: If you remember Carmela's coffee from previous seasons please be aware this harvest has a substantially different flavour profile. It doesn't posses the intense winey quality of previous years and is much cleaner (but with subdued fruit as well).

Pineapple Kombucha, Apricot, Rum & Raisin.

Farm: Carmelita
Country: Bolivia
Province: Caranavi
Colony: Copacabana
Elevation: 1,600–1,650 masl
Variety: Caturra
Processing: Coco Natural
Producer: Carmela Aduviri
Sourced Through: Melbourne Coffee Merchants

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This coffee was produced by Carmela Aduviri from Copacabana, a small and remote settlement located 180 kilometres from La Paz in the heart of the Caranavi province. This region is the epicentre for specialty coffee production in Bolivia, with incredibly high altitudes, rich soil, and wide daily temperature ranges providing the perfect conditions for exceptional coffee.

The inhabitants of Copacabana first began farming coffee around 35 years ago. Farms here are small and traditional. Almost all work is carried out by the farm's owners and their extended families, with a handful of temporary workers taken on to help out during harvest. All of the producers at Copacabana were born into the Aymara, an ancient indigenous group which lived on the Altiplano (a vast plateau of the central Andes that stretches from southern Peru to Bolivia and into northern Chile and Argentina). The region was known for the world’s highest lake, called Titicaca, and when their families moved to Caranavi, they named their ‘colony’, or settlement, Copacabana.

Carmela has worked in coffee for fourty years while raising eight children. Her farm, “Carmelita”, is about 2 hectares in size, and is located at an altitude of 1,400 to 1,550 metres above sea level. Today Carmela manages the farm with her son, and together they have worked incredibly hard on improving and producing the best quality coffee they can. They grow a mix of Caturra and Catuaí variety trees on their farm, which grow in a rich clay soil under the protective shade of native forest trees, whose heavy leaf fall creates a natural mulch fertiliser, and whose canopy provides an important habitat for the many bird and insect species in the area.

The families who live in Copacabana, including the Aduviri family, used to depend on the local market to sell their coffee, meaning low prices and little reliability. Now they selectively pick their coffee cherries and are able to sell their top-grade coffees for substantially higher prices to MCM's partners at Agricafe, which processes specialty lots at its Buena Vista wet mill which is located in Caranavi.

The first of its kind in the country, the Sol de la Manaña program is aimed at sharing knowledge and technical assistance with local producers to create better quality coffees in higher quantities. By doing so Agricafe hopes that coffee production can be a viable and sustainable crop for producers, like Carmela, in the region for many years to come.

After the coffee was delivered, it was placed into a floatation tank and all floaters were removed. The whole cherries were then dried on on raised beds in the sun and turned turned regularly to ensure it dried evenly. The drying was then finished off at a very low temperature in a stationary drier. The coffee was then transported to La Paz where it was rested, and then milled at the Rodriguez family’s brand new dry mill. At the mill, the coffee was carefully screened again by machines and also by hand to remove any defects.

Carmela worked hard to collect and process the cherries for this special micro lot and carefully hand polished all of the cherries before delivering them to the mill! A whole lot of love and hard work has gone into this coffee.. we hope you enjoy it!

Read about the Sol de la Mañana program here and Pedro Rodgriguez here and about Bolivian coffee more generally here.

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