Want to know more about what's in your bag? Why of course you do (or you probably wouldn't be here).
We like to keep it simple on the sticker but we'd love to tell you a little bit more about the amazing producers and processes that make these marvellous beans on this dedicated page of information.
If there's anything else you'd like to see, let us know we're very happy to share all parts of journey :)
Honduras - recommended for espresso, stove top and aeropress (with or without milk)
Region - Rio Colorado
Producer - Las Colmenas
Process - Natural
Varietal - Red Catuai
Roast - Medium
Notes - Rum and Raisin with a Hazelnut and Chocolate finish
Virgilio Mejia Membreno is the owner of Las Colmenas, this 3 hectare farm in Rio Colorado of San Pedro, Copan and has done so for the last 7 years. All processing of their microlots take place at the Aruco Mill (shown above) to help have greater control and consistant procedures which also helps reduce the risk of the producer. The mill is at 800 masl which offers a drier and more stable climate to dry the coffee compared to the far, where weather can be a bit more unpredictable. This coffee is dried on raised beds for 25-30 days after being washed to remove dirt, impurities and unripe cherries
Bag Code - 11111121
Brazil - recommended for pour-over, filter and cafetiere (with or without milk)
Region - Cerrado - Minas Gerais
Producer - Fazenda Lacador - Airton Jose Magni
Process - Natural
Varietal - Mundo Novo and Acaia
Roast - Medium
Notes - Orange, Hazelnut and Chocolate
This farm, located 880 meters above sea level which covers 885ha of land with 20% dedicated to permenant natural forest reserves, that's SIX TIMES the legal requirement in Brazil, pretty neat eh?
These cherries are mechanically harvested which is pretty common in Brazil due to lower/flatter farmland, afterwhich they are seperated by density/ripeness at the wet mill - this process also helps removes any odd bits/twigs picked up along the way. The coffee is then taken to patrio where it is laid out for dry for 7-10 days with regular turning to keep everything even. Once the moisture is below 11% the coffee is then left to rest before being milled and ready for shipping to us.
Bag Code - 22222233
Colombia - recommended for pour-over, filter, cold brew (without milk)
Region - Anserma
Producer - Caficultores Co-Operative
Lot - Siracusa
Process - Anaerobic Natural
Varietal - Castillo
Roast - Medium
Notes - Passionfruit, Mango and Bubblegum with a Dark Chocolate body
This cooperative started in 1967 in Anserma, an agricultural centre wher cultivation of coffee stands out. The cooperatives main purpose is the commercialisation of coffee, wanting to promote and improve the economic, social, technical and cultural conditions for those involved. It has 2083 coffee growers and amongst them also grow crops like suagr cane and bananas. They a new general Manager, Luis Miguel who has embraced a move to technology and specialty coffee. They've built temperature controlled areas in the warehouse to look after the mircro lots as well as investing in a Nuna Coffee drying box to expirement with different processes without putting the farmers at risk due to the ever changing daily climates in the Colombian Andes. The coffee is picked for ripeness and is then washed and fermented in sealed barrels for 96 hours. After this it is then put in the drying box where it is kept at 35-40c for 100-120 hours. This projec tis in its first steps of its initial trial and hope to expand and improve the capacity at the cooperative to involve more producers in the future.
Bag Code - 33333340
Ethiopia - recommended for all brew methods, with or without milk
Region - Agaro / Jimma
Producer - Mustefa Abakeno
Process - Sparkling Water
Varital - Mixed
Roast - Medium
Notes - Lime and cherry with sweet molasses and a full body
Mustefa Abakeno is the smallhold farmer of this 18 hectares of land in Jimma near Agaro of Western Ethiopia. The farm and wet mill are based 2040 masl where half the coffee is pulped and the other dried as a natural. As there is a lack of water in the area and a lack of space to ferment it, Mustefa ferments for a short period of time before moving them to the drying beds resulting in more of a honey process. Mustefa uses his wetmill to support neighbours with 4-10 hectares of land and our importer works directly with both the neighbours and Mustefa assist with cherry selection, drying, quality and farm management.
The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.
The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.
The by-products are 100% natural and recyclable.
Here's how it works:
- The Sparkling Water process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.
- The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
- After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
- The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
This cycle is repeated until the required residual caffeine level is reached.
- Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
- The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.
Bag Code - 44444448
All our coffee beans are specialty grade, sustainably sourced through a selection of passsionate importers. As we grow we hope to work directly with farms but all aspects to this process and approach can be improved and will always look at what we can do to be as transparent and conscious and are always open change.
Each bean is designed for how you brew and drink your coffee but there are no strict rules, feel free to experiment and mix them up. you could just find you favourite new flavour combo.
To keep our packaging as minimal as possible we only stamp the best before date, if you're interested in the roast date, it will be 3 months prior to the date shown on the bottom of the bag. We recommend storing in an airtight container or rolling the top of the bag as tightly to the coffee as it gets used. The batch/bag codes relate to the coffee inside. Beans will change seasonally and subject to stock but rest assured all coffee will be carefully chosen and roasted follow our themes for each bag and brew method.