We are currently only offering our 12 ounce bottles of Original Extract and Decaffeinated. Soon we will also offer 1, 2 and 25 oz. bottles. Please check back soon as we will be updating our product availability and online ordering.

Original Extract

Mexican Turquesa

Mexico truly grows premier coffees but often times, obstacles come in the way with the rural growers, needs such as transportation and exposure to market need to take place.  One of these unique areas is found in Chiapas, a community in southern Mexico, where the mountains are rugged but the sky is “turquoise blue” and the colors are vivid.  In order to get to this region, one needs to pass through Tuxla the capitol of the state of Chiapas and finally, after a long mountainous drive, reach the city of San Cristobal.  Due to much political activity and a movement called the Zapitas movement, medium to large size estates were not able to be established, so the coffee is grown by smallholders who harvest the coffee by hand and then bring to market.  Our Exporter, works with these growers to provide an opportunity for this premier coffee to be available to reach market.  This gives the growers, opportunity to receive a fair price for their hard work and efforts.

Producer: Exporter de Café California

Varietal:  Bourbon, caturra, catuai

Altitude:  washed

Altitude:  2,700 – 4,000 ft

Coffee Grading:  SHG (Strictly High Grown) HG (High Grown) PW (Prime Washed)

Harvest Season:  November to January

Cup Profile:  Intense chocolate, almonds, spicy and a bit of peach, creamy and smooth, full bodied

Additional Notes:  A portion of the profits from sales of this coffee in green form, are given back to Growers First who works with impoverished farmers, giving them hope and providing them with the needed resources to transform communities.  For more information on Growers First, please visit their website at www.growersfirst

Decaf Extract

Puorsa Valley Cooperative

A coffee origin still being discovered is Papua New Guinea.  The coffee is as beautiful as the landscape with high mountains, lush trees and colorful tribes.  Our Purosa coffee is an exclusive coffee we accessed through Vournas Coffee Trading.  When one sits down to enjoy this coffee, the floral fragrance with a bit of spice covers the senses and entices you into the cup.  The coffee is grown in a remote area, very rural with constant difficulties on getting the coffee to market by a small cooperative of growers.  This is a coffee that every roaster needs to have in their inventory and appreciate.  Here is some additional information including the non-profit we provide a portion of our profits from this region to.

Producer:  Puorsa Valley Cooperatve

Varietal:  Bourbon, Typica

Altitude:  3000-5000 feet

Harvest Season:  Year round but peak is in April to September

Processing:  Washed

Cup Profile:  Floral aroma, hints of spice with flavors of cocoa, sweet rich caramel, floral and a bit of spice.

Non Profit:  Na Wokabaut (www.nawokabaut.org) The non provides support such as medical facilities, water treatment, literacy education for women and more.

Decaf Process

Carbon Dioxide Methods

Decaffeination processes using carbon dioxide (CO2) differ in their details. All take advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property of combining selectively with caffeine. In the most widely used CO2 process the steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through charcoal filtering, just as it is in the water-only process. However, the flavor components remain in the bean throughout the process, rather than being soaked out and then put back in again, as they are in both the Swiss Water and the indirect solvent processes.

Since carbon dioxide is the same ubiquitous and undisputably "natural" substance that plants absorb and humans produce, and since, in most versions of the CO2 method, the flavor components remain safely in the bean throughout the process rather than being removed and put back in again as they are in the Swiss Water process, carbon dioxide methods would seem to be the decaffeinating wave of the future. However, coffees decaffeinated by the CO2 method have been slow to come onto the specialty market, and reviews have been mixed.