Brazil, Colombia, Ethiopia, Nicaragua
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Ahuachapan is a mountainous region that borders Guatemala. The region’s mountainous terrain, high elevations, volcanoes and hot steam vents create excellent conditions for growing high-quality arabica coffee.
Water® Process is a method to decaffeinate selected specialty coffee that is 100% chemical free using an internally developed Green Coffee Extract. They are passionate about supporting sustainability and health in coffee growing regions, support causes that impact water conservation and partner with Grounds for Health.
Sidamo is an elegant coffee with lemon and citrus notes and bright crisp acidity.
Ethiopia is thought to be the birthplace of coffee with wild growing Coffea Arabica being found in the forests of the Kaffa region. Ethiopia coffees are among the world’s most varied and distinctive.
This type is grown in the Sidamo region south of the capital, Addis Ababa. It is the most southern and most productive province in the country. The region is well known for having ideal climate conditions for growing coffee. This is all due to high altitudes of between a 1600 – 1900 meters, ample rainfall, optimal temperature, and rich soil.
Washed Sidamos are typically high quality coffee with unique sweet lemon and floral flavours, and an ideal balance between acidity and body. Sometimes this type can be compared favourably with coffee from the Yirgacheffe region.
Costa Rica is a small country but the diversity of climates and their impact on coffee production is more important that you would expect.
San Francisco is the name of one district in the ‘Cordillera Central’ also called ‘La Zona de los Santos’ but this is also the name of the farm from Edgar Fallas Solis, his wife Ligia and their son Willian. The family owns 10-12 hectares of coffees intercropped with avocados, citrus and banana trees. The farm is split in a few different parcels culminating from 1,400 to 2,000 masl. The micro lots are produced at 1,800 + masl.Edgar is the second generation working on this 55-year-old farm originally planted with Caturra with now the addition of Catuai and Catimore. They get seedlings from the national research center Icafe.