Organic Decaf

Producer ASOPEP & ASCISP cooperatives, around 175 smallholder growers Farm/Mill El Indio Program, multiple indigenous family farms Location Planadas, Tolima Altitude 1,500 - 2,150 masl Process EF2 Natural, EA Decaf Cultivar Caturra Harvest 2026 Expect notes of Blackberry Jam, Treacle, Cacao El Indio is grown by smallholder families in Planadas, high in the mountains of Tolima. The coffee comes from two cooperatives, ASOPEP and ASCISP, together representing around 175 growers, some of them from the local Nasa We'sx indigenous community. Cherries are hand-picked and given Cofinet's EF2 extended fermentation, 24 hours aerobic then 50 hours sealed and cool, before drying whole. Decaffeination is sugarcane EA, using ethyl acetate derived from cane. Blackberry jam, treacle and cacao, with none of the caffeine.

An anaerobic honey Excelsa from local communities in Nzara and Yambio County, South Sudan, naturally lower in caffeine with chamomile, chestnut, and honey notes.

Producer Diego Robelo (Aquiares Estate) & Jairo Arcila (Santa Monica) Farm/Mill Aquiares Estate & Santa Monica Blend Composition 80% Costa Rica, Diego Robelo, Washed & 20% Colombia, Jairo Arcila, Cinnamon Co-ferment Location Turrialba & Armenia Altitude 1,000 - 1,500 masl Process Washed & Co-ferment Cultivar Mariana & Castillo Harvest 2026 Expect notes of Cinnamon, Red Apple, Brown Sugar Our Christmas Blend brings two long-standing partners into one festive cup. Eighty per cent is washed Mariana from Aquiares Estate, on the slopes of Costa Rica's Turrialba Volcano, where Diego Robelo grows coffee under more than 50,000 native shade trees. It gives the blend a clean, sweet base. The other twenty per cent comes from Jairo Arcila at Santa Monica, outside Armenia in Colombia's Quindío, where the cherries ferment alongside cinnamon sticks before drying. Together, they deliver notes of warm cinnamon, crisp red apple and brown sugar. Jairo Arcila is a third-generation grower, and his sons Carlos and Felipe founded the export house Cofinet, which processes the family's coffee. The cinnamon goes in at fermentation, with the cherries, rather than on the roasted bean, so the spice comes from the coffee itself and not from a flavouring. Mariana is an F1 hybrid that Aquiares grows for its resilience to a changing climate. We roast the blend for espresso and filter alike. With milk, the cinnamon and brown sugar lead. Black, or as a pour-over, the red apple comes forward.

A bright blend of washed Kenyan coffee and Jairo Arcila co-ferments from Colombia, combining strawberry, green apple, and vanilla sweetness.