Our coffees are special indeed. But we wanted to make something more extra for our coffee lovers in the Middle East.
We created this label while being inspired by the beauty of architecture and the art of these magnificent countries.
Therefore we dressed up our top-selling coffee Magic Pussy with Arabic colors and ornaments and made it nice to the touch and so captivating to the eye, but enough about the label - when it comes to taste, nothing can be more magical than our specially selected naturally processed Ethiopian coffee.
Taste Notes: Dark Chocolate-Caramel Truffles, Chicory Ice Cream, Brazil Nuts.
Caturra, Colombia, Typica, Castillo
A sweet espresso that gets even sweeter with milk. This is what you expect from your Sweet Dream.
This espresso will treat you with a very nice, thick body and a clean aftertaste and it has this super milky/silky texture—all the qualities that Colombian coffees usually deliver!
The main taste notes are those of the sweets, like dark chocolate, caramel truffle, and chicory ice cream, along with a big nutty, buttery mouthfeel—reminding of Brazil nuts. At the same time, a hint of fruitiness appears at the back with notes of white grape, white grapefruit, and lingonberry.
Combining with milk, it becomes milder, even sweeter. The dark chocolate develops into a gentler and sweeter version and has this texture of porous white chocolate - sweet and buttery. We can easily imagine “Raffaello” by Ferrero—blanched almonds with that white signature buttercream. Yummy!
The cherries come from 700 producers and, after collection at the mill, are weighted, de-pulped, and washed. Every lot produced is cupped and scored at the lab. CEIBA is an exclusive blend of higher scoring coffees. The pulp and skin of the coffees are used to produce organic compost. This coffee is Organic certified as part of Cafe Organico de Marcala SA.
Taste Notes: Prunes, Caramel, Chocolate, Dried Apples
Washed, Sugar Cane Decaf
Oct. 2019 – Jan. 2020
The Colombian local decaffeination process and a minor supply chain significantly minimize the carbon footprint. This natural sugar cane and high mountain spring water decaf process allow for gentle extraction of the caffeine from the bean, maintaining the natural structure and all characteristics of the coffee bean.
These beans are roasted slightly darker so they will be just perfect for espressos.
Green coffee beans are steamed for about 30 min prior to decaffeination to unlock their pores, allowing the caffeine extraction. Coffee is placed in a solution of water and Ethyl Acetate (E.A.) a naturally occurring compound and solvent derived through the fermentation of sugarcane. Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. Once the coffee is saturated the tank is drained and a fresh solution is introduced. This continues for approximately 8 hours. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming. The final low-pressure steaming removes the remaining traces of E.A. Decaffeinated coffee is then dried, physically polished to ensure cleanliness, packed, and ready for export.