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

883 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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Carmela Aduviri (Natural) - Bolivia - 2024

Regular price Sale price $29.00 Save $-5.00

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).

Plum, toffee apple and wine gums

Farm: Carmelita
Country: Bolivia
Province: Caranavi
Colony: Copacabana
Elevation: 1,600–1,650 masl
Variety: Caturra, Catuaí
Processing: 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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Adrian Garcia (Washed) - Honduras

Regular price $21.00 Save $-21.00

Apple, brown sugar and nutmeg

Finca: Congolon
Country: Honduras
Region: Opalaca
Elevation: 1,960 masl
Variety: IH90, Catuai
Processing: Washed
Producer: Adrian Garcia
Sourced Through: Ally Coffee

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Adrian Garcia began his career as a coffee producer in the early 2010s after working as a farmer growing corn and beans for sale in the local market. After establishing his crops on plots of land nearby his house he decided to follow the example of his neighbors who produced coffee, seeking an alternative income stream. Since making the change he has learned a lot about the business of coffee, and has increased his production area to establish his Finca Congolon in the San Andres area of Lempira, Honduras.

Adrian sold his coffee in the conventional market for many years with mixed results; some years were profitable while others brought no return for his labor. In 2022, he connected with Exportadora San Vicente through a neighbor, and worked with the exporter to learn more about post-harvest processing in order to realize the full potential of his crops. In 2023 Adrian produced his first specialty microlots, seeking a different market for his coffee and the potential for better prices for his work.

Despite the new opportunities Adrian has found as specialty coffee producer, in 2023 he and his eldest son emigrated to the US seeking work in order to support his family in Honduras. Today, his wife Luisa and younger son oversee the operations at the farm with a commitment to working hard to maintain the high quality production the family has acheived through the years.

This lot of green coffee underwent Washed processing. Freshly harvested ripe cherries are transported to a nearby wet mill where they are pulped the same day they are harvested. The pulped coffee is fermented in a concrete tank for 36–38 hours before being washed three times to remove all of the mucilage from the parchment. The washed coffee is then dried on a plastic tarp on the drying patio for 6–15 days until reaching its ideal humidity.

Region:

The Opalaca mountain range spreads between the arid departments of Intibuca and Lempira, which are the most rural departments in Honduras. Thanks to the extensive agroforestry management in Opalaca, enough humidity is preserved to successfully grow coffee in this region.

The coffee trees give a bright color to otherwise pale slopes. With attitudes ranging from 1400 to 1800 meters above sea level, there are many impressive peaks and mountainsides dotted with villages comprised of a soccer field, a church, and several houses, usually surrounded by coffee farms.

Most farms have neatly planted rows of coffee with a mix of government promoted Lempira and IHCAFE 90 varieties as well as Catuaí.

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Los Pirineos (CM Natural) - El Salvador

Regular price $47.00 Save $-47.00

Chocolate coated oranges, yellow peach and loquat

Producer: Diego Baraona
Region: Tecapa Chimaneca, Usulutan
Country: El Salvador
Processing: CM Natural
Elevation: 1300 - 1600 masl
Variety: Sudan Rume
Sourced By: Project Origin

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About Los Pirineos:
Located atop the Tecapa volcano mountain range between the towns of Berlin and Santiago de Maria, Los Pirineos is named for its similarity to the Pyrenees mountain range that separates France and Spain, and beholds the most spectacular views in all directions. Coffee has been produced at this farm by the Baraona family for over 130 years, with the original plants and shade trees imported from Antigua, Guatemala. The farm has the largest private seed bank collection in El Salvador, with seeds and plants from more than 80 varietals. Currently, the main varietals of coffee grown are bourbon, typica, pacas and pacamara. In this most recent harvest, Diego Baraona was able to harvest and process additional varietals that he and Gilberto planted five years ago, including SL 28, harrar and sudan rume.
Los Pirineos has achieved great success at numerous auction programs and competitions, but it has also been long recognised by exporters, buyers and cuppers as producing some of the highest quality coffees in El Salvador. The team and family at Los Pirineos take great care to maintain clean equipment, ensuring quality processing from beginning to end, and remain current with their processing, de-pulping and drying techniques. Since 2017, Project Origin have worked with Los Pirineos to implement a number of experimental processing techniques including the carbonic maceration processing.
To their advantage, the Los Pirineos farm features a man-made plateau overlooking the Tecapa volcano where extensive drying beds stretch to allow for the drying of a variety of processed coffees. This plateau means the drying beans get an entire days’ worth of sunlight, and the westerly winds ensure even and consistent drying. There is a lot to love and admire about the Baraona family and Los Pirineos, and we may never tire of showcasing their work.

Processing Details:

1. Cherries picked ripe and dark red at 20-22º Brix separated by sections of the farm.
2. Cherries are floated to separate low-density cherries.
3. Cherries are fermented at an ambient temperature in tank flushed with CO2 for a short fermentation time to develop fruit flavours of pineapple, peach and nectarine.
4. Cherries were dried under shade for 25 days o Moisture content reduced to 10-12%.
5. Beans are stored in dried cherry pods until milling for export.
6. Many years ago, Gilberto planted Sudan Rume and told Project Origin this would one day make one of his finest coffees. Since 2020, we have proudly presented the truth of that statement and honoured Gilberto’s legacy, sharing this variety with our processing techniques, expertly managed by his son, Diego.

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Genji Challa (Washed) - Ethiopia

Regular price $22.00 Save $-22.00

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Dried jujube, mandarin and starfruit

Kebele: Genji Challa
Washing Station: Telila
Country: Ethiopia
Woreda: Gera
Zone: Jimma
Elevation: 2000 masl
Varieties: JARC 74112
Processing: Washed
Sourced Through: Osito Coffee
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We’re excited to bring you another awesome coffee from Ethiopia, this time from Genji Challa! This is a washed processed lot from the Telila washing station which is located at around 2000 masl near Kecho Anderacha, in the Gera woreda (administrative district), in the Jimma zone.

The cherries are sourced from the surrounding Kebeles (town/village) and the lots are named after the Kebeles from which the coffee is grown. This specific lot is from the Genji Challa Kebele.

The station is owned and run by Mike Mamo, a partner in Osito Coffee pushing to improve quality at the mill. For instance, where most washing stations build lots exclusively on the process used and the location the cherries are delivered, Telila goes a step further and also separates lots based on the day the coffee cherries were delivered. Mike and the team also store all their parchment in hermetically sealed bags - a first for Ethiopia. Not only are they producing high-quality washed lots, but also honey, natural, and anaerobic lots as well.

The cherries that are delivered to the Telila coffee station are a combination of Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabur Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were specifically selected for their resistance to coffee berry disease.

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Layo Teraga (Natural) - Ethiopia

Regular price $22.00 Save $-22.00

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Black berries, raisin toast and cashews

Washing Station: Layo Teraga
Country: Ethiopia
Woreda: Uraga
Zone: Guji
Elevation: 2200 masl
Varieties: Local Landraces
Processing: Natural
Sourced Through: Ally Coffee

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This coffee was produced by smallholder producers living in the Layo Teraga kebele (town or village) of the Uraga woreda (administrative district) in Ethiopia’s Guji zone. Ripe cherries were delivered by more than 700 producers to the Layo Teraga washing station. The station is owned by Yohanis Tefera, and is a vertically integrated partner of SNAP Specialty Coffee.

Local farmers grow landrace and locally selected varieties. Cherries are manually harvested before being delivered to the washing station. This lot underwent traditional Natural processing.

This coffee was sourced from SNAP Specialty Coffee. SNAP was established in 2008 by Negusse Debela in Ethiopia’s capital, Addis Ababa. The company operates three washing stations in the Gedeo zone, and are partnered with additional washing stations in Guji and West Arsi.

Guji is a zone in the Oromia Region of southern Ethiopia. Most residents of this region are Oromo and speak the Oromo language, which is entirely different from Ethiopia’s main language of Amharic. Like many of the country’s coffee growing regions, the culture of the Guji Zone varies from woreda to woreda and speaks to the diversity of people who cultivate coffee. More small washing stations are being built in Guji to respond to the demand for improvements in processing to fully capture the range of attributes found in Ethiopian coffee. The Zone’s principal fresh water source is the Ganale Dorya river, which also acts as the boundary line with the neighboring Bale zone to the east.

To the west, Guji borders the southern Gedeb woreda of the Gedeo Zone in the neighboring Southern Nations, Nationalities, and People’s Region, part of the Yirgacheffe coffee growing area.

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