Vulcan Coffee

Farm: Fazenda IP Varietal: Yellow Catuai Processing: Natural Altitude: 1,300 meters above sea level Producer: Luiz Paulo Dias Pereira Region: Carmo de Minas, Brazil Tasting Notes: This Brazilian coffee from Fazenda IP boasts a beautifully complex flavor profile. You'll experience a delightful sweetness reminiscent of toffee and brown sugar, balanced with nutty notes of macadamia and praline. The coffee offers a smooth and rich cup with a natural sweetness that shines through.

Farm: Fazenda IP Varietal: Yellow Catuai Processing: Natural Altitude: 1,300 meters above sea level Producer: Luiz Paulo Dias Pereira Region: Carmo de Minas, Brazil Tasting Notes: This Brazilian coffee from Fazenda IP offers a delectable sweetness with notes of toffee and brown sugar. You'll also discover rich, nutty flavors of macadamia and praline, which combine for a smooth and flavorful cup. The natural processing ensures a sweet and well-rounded experience, with a distinct character that highlights the quality of this Brazilian coffee.

Farm: Ilomba Mbozi Varietal: Bourbon, Kent, Typica Processing: Washed Altitude: 1,700 meters above sea level Producer: Best AMCOS Region: Songwe, Tanzania Tasting Notes: This Tanzanian coffee from Ilomba Mbozi offers a deep, rich flavor profile with notes of molasses and red cherry. The syrupy body enhances the coffee's sweetness, delivering a smooth and balanced cup. The washed processing method contributes to the clean and bright flavors, while the high altitude ensures a crisp acidity and complexity.

Farm: Ilomba Mbozi Varietal: Bourbon, Kent, Typica Processing: Washed Altitude: 1,700 meters above sea level Producer: Best AMCOS Region: Songwe, Tanzania Tasting Notes: This Tanzanian coffee from Ilomba Mbozi offers a delightful combination of molasses, red cherry, and a syrupy body. The washed processing brings out the clean, fruity, and sweet flavors, with a pleasant brightness, making it a truly balanced cup.

Decaffeination Method: Sugarcane Ethyl Acetate (EA) Sugarcane decaffeination uses a naturally occurring compound, ethyl acetate (EA), derived from molasses, a byproduct of sugar production. This method is known for its natural and gentle process, making the coffee decaffeinated without compromising much on the flavor. How It Works: The beans are first moistened with water, and EA is circulated through the beans. The EA binds with the caffeine molecules, extracting the caffeine while leaving most of the other important flavor compounds intact. Once the desired level of caffeine is extracted, the beans are steamed to remove any remaining EA residue. Tasting Notes: Expect a smooth and flavorful cup with a balanced profile. The natural decaffeination process helps retain the richness and complexity of the coffee without the bitterness sometimes associated with other decaffeination methods.

Decaffeination Method: Sugarcane Ethyl Acetate (EA) This coffee is decaffeinated using a naturally occurring compound, ethyl acetate (EA), derived from molasses, a byproduct of sugar production. Known for being natural, this decaffeination method gently removes caffeine while preserving the coffee's flavor integrity. How It Works: The beans are first moistened with water, and ethyl acetate (EA) is circulated through them. The EA binds with the caffeine molecules, extracting the caffeine, but leaving most of the other flavor compounds intact. Once the desired level of caffeine extraction is reached, the beans are steamed to remove any remaining EA residue. Tasting Notes: Expect a smooth, rich cup of coffee with minimal bitterness. This natural decaffeination method helps maintain the full flavor profile of the beans, providing a pleasant and well-balanced cup.