Story

We collaborated with a local exporting partner in Colombia to exclusively purchase coffees from female producers. The cooperative's quality control team, which is also comprised of females, shortlisted a selection of lots that meet our profile to create this beautiful coffee for us. This particular lot was contributed by 10 producers, with their passion for coffee shining through in the final cup. And although the composition of producers will change, seasonally based on productivity and quality, the profile will remain consistent. Always sweet. Always balanced. Always entirely delicious.

Atlas is decaffeinated using an all-natural Sugarcane process. It involves pressurising and expanding the coffee beans with light steam, before it is rinsed in Ethanol Acetate (EA), an organic compound created by the fermentation of non-GMO Colombian sugarcane. Mountain water and steam are then added to remove any remaining caffeine before the coffee is dried. The beauty of the sugarcane process is that it helps preserve most of the original flavours of the coffee, while adding fruity notes and further complexity to the cup. 

The carbon footprint of Atlas is significantly lower than previous decaffeinated coffees we’ve featured, due to the entire process taking place in Colombia.

Snapshot

Tasting Notes: Prune, Brown Sugar, Milk Chocolate

Coffee Information

• Country: Peru
• Method: Washed
• Producer: Simon Brown & Merlith Cruz
• Region: Jaen, Cajamarca
• Varietal: Catuai, Caturra, Catimor, Bourbon
• Elevation: 1,750 - 1,900 masl