Honduras  – 1KG @ N$300

CUP PROFILE (SEASONAL): Bright and sweet, with flavors of mixed berry and passion fruit. Lively acidity with a soft body and a smooth finish.

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Recommended Process: V60, Plunger, Aeropress, Espresso, Chemex 

FOR THE READER: Honduras is a very appropriate location for growing and harvesting coffee. The soil, climate, and general conditions in Honduras are the same as those of the neighbouring countries. Honduras produces a range of qualities in coffee. In the past it was only known for commercial grade coffee, but in more recent years, they have had a drive to improve quality. Overall the quality of Honduran coffees have significantly.

Growing Altitude : 1350 m.a.s.l.
Arabica Variety : Catuaí, Caturra, Pacas,
Bourbon
Harvest Period : December to April
Milling Process : Washed
Aroma : Fruity
Flavour : Citrus
Body : Medium
Acidity : Soft

Colombia Excelso– 1KG @ N$300

CUP PROFILE (SEASONAL): A well-rounded coffee with good body and medium acidity. Citrusy flavor combined with notes of malt and chocolate. Clean and sweet aftertaste.

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Recommended Process: Moka Pot, Plunger, Espresso, Chemex, Kalita dripper

FOR THE READER: Medellín, known as the “city of eternal spring” is Colombia’s second-largest city and the capital of the section of Antioquia. Coffee growing tradition goes back over 180 years in this region. Many coffee farms are situated in the hills outside the city.
Gold initially played a key role in Medellín development and urbanization, but it was the production of coffee which ultimately became the main driver of the economy. Recently the third wave of coffee production and roasting has enabled the launch of a number of modern-equipped Medellín boutique cafés, that offer all types of specialty coffee preparations. This is a huge advantage for the famed Colombian name brand and most especially for the Medellin farmers. Antioquia’s significant geographical diversity impacts on the production of exquisite coffee. This coffee is mostly comprised of the Caturra variety of Arabica coffee grown by many smallholder producers.

Variety: Colombia, Castillo, Caturra
Process:  Washed
Altitude: 1200 – 1800 m.a.s.l.
Grading: Screen 15/16
Harvest:  Main harvest: October – December
                 Mid-crop: April – June

Colombia Decaf – 1KG @ N$350

CUP PROFILE (SEASONAL): Soft caramel profiles on the first introduction with a toffee like sweetness. As an espresso expect a creamy mouth feel with soft nutty profiles. Hazelnuts and almonds result in a pleasant milky chocolate profile when enjoyed with milk and cream.

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Recommended Process: Espresso, Moka Pot, Plunger, Kalita dripper

FOR THE READER: Colombia only produces washed arabica coffees. Excelso is the grading term for exportable coffee and EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans. Decaff is of the same standard as the regular non-decaf Colombian coffees. Excelso beans are large, but slightly smaller than Supremo beans. Excelso beans are a screen size 15-16, whilst Supremo beans are screen 17.

Regions: Various growing regions
Altitude: 1200 – 2000 m.a.s.l.
Arabica Variety: Typica, Bourbon, Caturra
Cupping Notes: Round body, clean profile with medium acidity and notes of
nutty caramel-like flavour.

PROCESS: Methylene chloride (MC) is a solvent used in both methods of direct decaffeination. The methylene chloride process is thought by some in the coffee industry to maintain coffee flavour better than other processes. Based on extensive research data, the U.S. Food and Drug Administration (FDA) has determined that methylene chloride is safe for use in coffee decaffeination. FDA regulation allows for up to 10 parts per million (ppm) of residual methylene chloride, but actual coffee-industry practice results in levels that are 100 times lower than this amount. During this decaffeination process, the coffee beans are soaked in hot water to extract much of the caffeine from the beans. The beans are then removed from the water and the methylene chloride solvent is added to bond with the caffeine. After the methylene chloride/caffeine compound is skimmed from the surface of the mixture, the beans are returned to reabsorb the liquid. This method of decaffeination (sometimes called the KVW method in Europe) removes between 96 and 97 percent of caffeine from a batch of coffee.

Ethiopia Sidamo – 1KG @ N$300

Best known for its rich, full body (mouthfeel), sweet and complex flavor, low acidity, floral aroma, and a finish that is bright and soft.

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Recommended Process: Espresso, Moka Pot, Plunger, Kalita dripper