A lot of places use super cheap beans for their blends since they figure it gets used in espresso drinks and washed out in the milk and most drinkers don't really care, but we do. We care. So we put lots of love into making sure this blend is always especially awesome for you.
At the Feyisa Abamecha Washing Station, traceability is built into every step. Each coffee lot is tracked through a simple but effective voucher system that follows it from the receiving station all the way to the drying beds, keeping every bag connected to the farmers who grew it.
Freshly picked cherries are sorted on arrival, then pulped using a disc pulper and fermented in cement tanks for 36 to 48 hours to remove the mucilage. After that, the coffee is carefully dried for seven to nine days, until the parchment reaches a moisture level of 10–12%. Once ready, it’s stored in clearly labeled conditioning bins until it’s time to head to the dry mill.
La Bastilla Coffee Estates sits in the northeastern highlands of Jinotega, Nicaragua, surrounded by the lush Cerro Datanlí El Diablo nature reserve and just a few kilometers from Lake Apanás. The farm thrives on rich volcanic soil and has been Rainforest Alliance Certified since 2003, with a long-standing commitment to sustainability and excellence. Across its two farms, Finca La Bastilla and Finca Santa Luz, the estate employs around 50 permanent staff and up to 600 seasonal workers during harvest.
Micro-farms across the estate allow each coffee to reflect its unique microclimate, variety, and altitude. Every lot is carefully separated and processed to bring out the full expression of the land, resulting in coffees that are as distinctive as the environment they’re grown in.
Santa Ana is home to some of El Salvador’s finest coffees. The region’s rich volcanic soil and balanced climate create the perfect conditions for growing exceptional Arabica beans. Coffees from this area are known for their smooth, well-balanced flavor, layered with notes of chocolate, nuts, fruit, and a lively brightness.
This particular coffee comes from smallholder farmers whose plots dot the lush, mountainous slopes of Santa Ana. They primarily grow two of El Salvador’s signature varieties: Bourbon and Pacas. In the cup, you’ll find flavors of cocoa, dried fruit, and toasted nuts, with a medium acidity and a satisfyingly rich body.
In Colombia, sugarcane plays a key role in one of the most natural decaffeination methods around. Ethyl acetate, an organic compound found in sugarcane, is created by fermenting molasses to produce ethanol, then combining it with acetic acid (the main component of vinegar). This gentle, naturally derived solvent became a game-changer for preserving coffee’s flavor while removing caffeine.
During the process, low-pressure steam opens the pores of the green coffee beans, which are then soaked in a solution of water and ethyl acetate. The solvent bonds with caffeine molecules, allowing them to be removed without stripping away the coffee’s flavor compounds. After several rinses, up to 97% of the caffeine is extracted, leaving behind a clean, sweet cup that retains all the character of its origin.
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