Products
A Unique and Vibrant Decaf from Ethiopia Guji
We set out to create a decaffeinated coffee that we genuinely love in every single aspect, offering all of the classic Paso Paso flavor promises—just completely without the caffeine. For this special project, we selected our best-selling Ethiopia Guji Natural from the Syoum Family and imported an additional lot from Hester and Dawit to be naturally decaffeinated in Bremen.
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High-Altitude Heirloom Varieties: Grown in Guji Meguda's lush, volcanic soil at an altitude of 1,998 – 2,200 meters, featuring the exquisite Enat Buna & 74412 local varieties. -
Natural Processing Excellence: Handpicked red cherries are meticulously sun-dried on raised wooden beds for 3.5 weeks, enhancing the cup's innate fruit complexity and cane sugar sweetness. -
Gentle Sugar Cane Decaffeination: The Ethyl Acetate (EA) process uses a naturally occurring compound found in fruit to selectively isolate and strip caffeine molecules while completely preserving the bean's original flavor oils.
The Story of Our Ethiopian Decaf
By combining artisanal Ethiopian sorting methods with the gentle chemistry of the natural EA decaf process, we managed to retain the true, vibrant essence of the origin. This lot delivers an incredibly creamy profile highlighted by notes of warm cane sugar and crisp orange, turning the page on the idea that decaf has to taste ordinary.
Roaster's Notes & Preparation
We applied heat slowly and gently in Hannover to create a medium profile adapted specifically to decaffeinated coffee. This approach keeps the cup entirely free of burnt flavors and makes it wonderfully versatile across multiple brewing styles.
- ➔ Roast Profile: Medium Roast • 14 Minutes to 205.6°C (1m 40s Development)
- ➔ Filter Parameters: Brew with a 1:15 ratio for a balanced cup highlighting floral notes and sweetness.
- ➔ Espresso Parameters: Pull a 1:2.2 ratio in 37 seconds for a dense shot with perfectly balanced, smooth acidity.
Ethical & Sustainable Ecosystem
Production at the Bette Buna farm focuses heavily on holistic community infrastructure. By ensuring living wages, secure housing, healthy meals, and dedicated school education access for workers' families, this lot directly ensures a sustainable and thriving future for the entire Guji Meguda coffee community.
A Chocolaty, Sweet Catuai from the Peaks of Mogotón
Cultivated under the dense forest canopy of Nicaragua’s highest mountain, Silvio Sánchez’s. A Chocolaty, Sweet Catuai from the Peaks of Mogotón
Catuai is an exceptionally sweet, natural-processed espresso. Thanks to a slow maturation process, this coffee delivers intense chocolate notes that shine as a rich espresso shot or a creamy sweet cappuccino.
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Grown in Cerro Mogotón's Misty Peaks: 1,600 MASL in a unique microclimate.
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Mastered Natural Sun-Drying: Hand-sorted and dried as whole cherries for up to 4 weeks for flavor depth and body.
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Direct Equity Supply Chain: Silvio isn't just a partner; he's a shareholder in our roastery.
The Story of Santa Teresa de Mogotón
Silvio, a trained agronomist, operates Santa Teresa de Mogotón entirely off the grid. Accessible only by a rugged 4x4 trail, his farm is self-sustaining, treats workers like family and protects the native wildlife.
A Rare and Sweet Grand Peaberry from Aquiares Estate
This unique lot, cultivated by Diego Robelo at Aquiares Estate, showcases the rare peaberry mutation. These naturally occurring round beans deliver intense sweetness and a vibrant acidity, setting this selection apart as an extraordinary discovery for coffee lovers. A Rare and Sweet Grand Peaberry from Aquiares Estate
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A Rare Natural Mutation: Peaberries occur when only one single round bean develops inside the coffee cherry, representing just 7% of the entire Aquiares harvest.
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Intensified Flavour Profile: The compact, spherical structure of the peaberry traps and concentrates natural sugars, resulting in an incredibly crisp and balanced cup.
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Sustainable Grade Elevation: Diego Robelo’s forward-thinking approach bypasses standard commodity processing, sorting these hidden gems to directly elevate the entire farm community.
The Story of Grand Peaberry
In 2018, Diego Robelo set out to unlock the hidden value within the traditional estate crop. Following meticulous density sorting and endless cupping sessions, the standalone Grand Peaberry lot was born. Bram was among the very first to taste the early test batches and instantly fell in love with its remarkable fruit clarity.
Ethical & Sustainable Ecosystem
Aquiares Estate is fully Rainforest Alliance and Carbon Neutral certified. All coffee fields are shade-grown under native trees, creating protected natural wildlife corridors. Beyond agriculture, Diego provides on-site healthcare, continuous education, and secure childcare programs for the entire harvest team.
