grown sustainably. roasted locally.
Notes: Bright, winey acidity, creamy body, sweet and nutty with notes of dark chocolate and caramel
Excelso Huila RFA comes from a group of small Rainforest Alliance certified farms with an average size of 2 hectares each. They all use manual hand-crank de-pulping machines to remove the cherry from the beans and raised beds for drying them. These efforts have been rewarded with Rainforest Alliance Certification, one of the most strict sustainability seals. The positive impact to the preservation of this region's biodiversity is substantial.
Notes: Exceptionally bright. Pineapple, mixed berries, black tea. Bright, winey acidity; sweet, buttery body
Finca Palmichal is located on the Western slopes of the Central Andes Mountain chain. With two rainy seasons each year, farmer Atilano Giraldo stays busy all year long with two harvesting periods, October through January and May through July. He processes his coffee at a centralized wet mill where all the coffee is fully washed and dried.
Notes: Perfect balance of brightness and body with consistent characteristics from start to finish
The Bucaramanga region produces a number of good coffees known for having a soft bean not so bright. There are earthy notes, but the first impression is a heavy body and low acidity.
MACIZO DEL GUARAPAS
Notes: Raspberry, lemonade, caramel; balanced and sweet; juicy acidity
A massif (macizo) is a mountainous structure formed by tectonic plate movement. In southern Huila, the municipality of Palestina formed an association that, in honor of the mountain range and river, they named Macizo del Guarapas. The association consists of 92 farms that are generally between 3 - 5 hectares and most farms have fewer than 4,000 trees per hectare. All of them have extensive shade from local trees like walnut and guayacán.
COLOMBIA CAMPESINO (DECAF)
Notes: Candy-like, with notes of tropical fruit and citrus; creamy body
The decaffeination plant relies entirely on the pure water from the Navado el Ruis and natural ethyl acetate from sugar cane plants. Ethyl acetate is an organic compound (C4H8O2) with asweet smell—it’s created during fermentation. The process begins with steaming the green coffee at a very low pressure to remove the silver skins. The beans are then moistened with hot water, which causes them to swell and soften and begins the hydrolysis of the caffeine, which is bonded to salts of chlorogenic acid.
Notes: Bursting aroma, syrupy body with a sweet toffee and milk chocolate and clean smoky finish
Popayán coffee comes from small family farms. Popayán has a rich coffee producing history and recently became one of the most sought after coffee growing regions in the world. Farmers have made the switch of primarily working with crops that yield large quantities to solely dealing with micro-lots that require more care and dedication. This change has allowed the farmers to focus on nurturing the coffee and emphasize quality over quantity.
COLD BREW BLEND
Distinctively smooth and perfectly balanced, we've developed this blend using only the highest quality coffee beans from the mountains of Colombia. Each cup of cold brew delivers a unique combination of notes, bodies and characteristics extracted during the 16 hours brewing process for a compulsively drinkable cup of cold brew coffee.