130- Coffee

Ananas - Marcos Brazil

(0)

AED 48.00

Gardelli- El Mirador, Carbonic Maceration( Colombia)

Gardelli- El Mirador, Carbonic Maceration( Colombia)

(0)

AED 135.00

Colombia El Mirador, Carbonic Maceration

Introduction

Experience the exceptional flavors of Colombia El Mirador, a coffee crafted using the innovative carbonic maceration process. This special lot bursts with bold citrus layers, vibrant floral hints, and a tropical fruit medley, creating a coffee that feels as refreshing and sweet as something from the Infusion series. Perfectly suited for espresso and filter, this coffee is a must-try for those who enjoy bright, fruity profiles with complexity and depth.

Coffee Profile

Producer: Elkin Guzmán
Country: Colombia
Region: Huila
Altitude: 1550-1750 masl
Varieties: Catiope, Bourbon
Process: Special Process – Carbonic Maceration (Raised Beds)
Picked: October–December 2023
Arrived: July 2024
Roast Profile: Crafted by Rubens Gardelli
Roasted On: Customised solid-drum roaster
Packaging: Box + Vacuum pack
Net Weight: 250g

Flavor Notes

Primary Flavors: Grape, Mandarin, Blood Orange, Papaya, Passion Fruit
Aroma: Vibrant, fruity, and sweet with a hint of floral complexity
Taste: Lively and juicy with bold citrus fruitiness, followed by a touch of tropical papaya and passion fruit, and a clean, crisp finish.
Body & Finish: Smooth, medium-bodied, with a bright acidity and refreshing aftertaste.

Brewing Recommendations

V60 (Conical Brewer):

Coffee: 17g
Grind Size: Comandante 16 clicks (medium)
Water: 250g (40 TDS) at 94°C
Filter: Cafec Abaca+
Brew Time: 2:20 minutes
Brew Strength: 1.48 TDS

Flat-Bottom Brewer (e.g., Kalita or Stagg X):

Coffee: 17g
Grind Size: Comandante 15 clicks (medium)
Water: 250g (40 TDS) at 94°C
Filter: Stagg [X] Fellow
Brew Time: 2:15 minutes
Brew Strength: 1.51 TDS

Why Choose Colombia El Mirador, Carbonic Maceration?

This exceptional coffee, crafted with meticulous attention to detail, brings together a vibrant, citrus-driven profile with tropical fruit sweetness and floral complexity. Thanks to the carbonic maceration process, it delivers a coffee experience unlike any other. Whether you brew it as espresso or filter, you’ll enjoy a cup full of dynamic flavors and a refreshing finish.

Note: This coffee is freshly roasted to order, with shipments made on Monday, Wednesday, and Friday (excluding national holidays). Cut-off time is 11:59pm (UTC+1) the day before roast day. Whole beans only.

THE STORY BEHIND

El Mirador is a coffee farm owned by Elkin Guzmán, whose family has been engaged in coffee production for over 70 years. For the past 12 years, there has been a strong focus on the research into processing techniques at the farm.

El Mirador is situated in the municipality of Palestine, within the El Portal village, near the Pompeii Reserve in the Magdalena river valley. The farm covers an area of 32 hectares, the majority of which is dedicated to cultivating exotic coffee varieties like Catiope, Mokka, Tabi, Geisha, Orange, Striped, and Pink Bourbon. Additionally, two hectares are specifically allocated for experimenting with the Caturra variety.

Elkin has implemented standardized workflows and processing procedures on the farm to ensure consistency and to implement quality control at every stage of the production. He pays close attention to detail and employs innovative fermentation methods and a variety of processing techniques, such as maceration, lactic and acetic fermentation, and natural processing.

THE VARIETY

BOURBON
Bourbon is one of the most culturally and genetically significant arabica varieties of the world, celebrated for its exceptional cup quality at high altitudes. Along with Typica, it is one of the two main cultivars, from which many modern varieties are derived. Historical records suggest that Bourbon originated in the coffee forests of Southwestern Ethiopia and was later cultivated in Yemen. Recent genetic studies have confirmed this origin.

Bourbon was first grown on Réunion, known as Bourbon Island before 1789, and was later introduced by the French to mainland Africa and Latin America. It thrives at altitudes between 1,100 and 2,000 masl, offering yields that are 20–30% higher than Typica. While it has a commercially viable yield and growth potential, it is generally vulnerable to diseases and pests.

CATIOPE
The Catiope variety in this selection is a cross between Colombian Caturra and Ethiopian heirloom varieties "Ca(turra)-(E)tiope." It was developed in the Colombian department of Cauca and obtained by Elkin and Banexport in 2014 on an experimental farm visit. The plant is a low-growing, high-bearing tree with slightly copper-colored leaves. The cherry color is generally full-red with a maturation Brix concentration of 20–22°.

THE FERMENTATION PROCESS

Once the cherries reach the processing area, they are floated to remove dry beans, debris, leaves, and voids based on density: the sorting ensures a more uniform fermentation and improves the coffee's physical quality.

After the selection, the coffee is placed in plastic bins: the coffee beans are left to ferment intact, with the pulp, for 70 hours in the presence of carbon dioxide. This process enhances the sweetness and body of the final beverage, while intensifying the fruity notes in the cup. The changes during this initial stage are primarily enzymatic.

Next, the coffee is pulped and returned to the bins with its own sugar-rich juice and microorganisms. These bins are sealed hermetically to initiate fermentation, where the microorganisms begin to break down the sugar chains in the mucilage, enhancing the fragrance and acidity attributes. Carbon dioxide is injected to displace the oxygen in the bin, creating an environment for maceration. This process lasts between 70 and 94 hours, bringing the total fermentation time to between 140 and 188 hours.

Finally, the coffee is washed and dried for a period of 18 to 22 days. The beans are then stored in bags for one or two months. Before being exported, they are cleaned using a hulling machine.

Gardelli- Lala Salama, Decaffeinated (Uganda)

(0)

AED 85.00

Lala Salama – Decaffeinated (Uganda)
Cup Profile: Hazelnut, Peach, Plum, Milk Chocolate

Experience the exceptional Lala Salama, a meticulously sourced and expertly roasted decaffeinated specialty coffee from the Upper Bukyabo region of Uganda. Cultivated at elevations ranging from 1,800 to 2,200 meters above sea level, this remarkable lot harmoniously balances vibrant fruit notes with rich, nutty undertones, delivering a refined and complex cup.

Decaffeinated using the natural CO₂ method, Lala Salama preserves the purity and complexity of the SL14, SL28, and Nyasaland Arabica cultivars. This process ensures that the coffee retains its inherent flavors, offering both clarity and depth in every sip. Its vibrant acidity, layered sweetness, and structured mouthfeel make it an outstanding choice for both espresso and filter brewing.

Roasting & Availability
Each batch is carefully roasted by Rubens Gardelli using a customized solid-drum roaster, ensuring precision and consistency. We roast to order on Monday, Wednesday, and Friday, guaranteeing peak freshness upon delivery. (Please note: We only ship whole beans.)

Brewing Recommendations
To highlight the nuanced complexity of this lot, we suggest the following filter brewing methods:

V60 Style (Conical Brewer)

Coffee: 17g
Grind: Medium (e.g., Comandante 18 clicks)
Water: 250g at 90°C
Filter: Cafec Abaca+
Brew Time: 2:40 min
Final Strength: 1.46 TDS

Flat-Bed Brewer (e.g., Kalita, Stagg [X])

Coffee: 17g
Grind: Medium (e.g., Comandante 16 clicks)
Water: 250g at 90°C
Filter: Stagg [X], Fellow
Brew Time: 2:34 min
Final Strength: 1.49 TDS

Whether you prefer the clarity of a V60 pour-over or the balanced extraction of a flat-bed brewer, Lala Salama delivers an immersive tasting experience that embodies the dedication of the smallholder farmers who meticulously cultivate each bean.

THE STORY BEHIND

Lala Salama, which means 'Sleep Well' in Swahili, is a perfect name for our new offering of CO2 decaffeinated coffee from the African continent.

This lot is sourced from The Coffee Gardens project. Established in 2017, The Coffee Gardens aims to produce exceptional specialty coffee in an ethical way, providing a transparent and direct connection between coffee growers and consumers.

Micro-lots are created by combining day-lots, that is, coffees processed on the same day, with similar flavour profiles. As a result of this technique, a single farmer may contribute to multiple micro-lots.

For the past five years, The Coffee Gardens has worked closely with the farmers who produced this micro-lot. The decaf lot is named after the villages of Gombe and Zebigi, where many of the farmers reside. Last year, with the support of roasters, training sessions were organised to improve coffee cultivation under shade trees, promote sustainable agricultural practices, and enhance harvesting techniques. In July, over 8,300 seedlings of shade, fruit, and fast-growing trees were distributed. This year, training continues, and toilet blocks are being built for three primary schools in the area, including Zebugi-Busi Primary School.

Farmers manage coffee gardens of varying sizes, meaning their contributions to the lots differ. Mr Zesiro Micheal, from Gombe, was one of the largest contributors to this micro-lot, providing 967 kg of ripe red coffee cherries, while Mr Woniala Moses, from Zebigi, contributed 349 kg. Within hours of being picked, the cherries are transported to the station in 50 kg bags by “runners”—a team of over 160 men and women from the local community.

THE VARIETY

SL14
It was originally selected in Kenya the late 1930s at the Scott Agricultural Laboratories. Individual tree selections made at the Scott Laboratories in Kenya during the 1935-1939 period were prefixed “SL.” SL14 was selected in 1936 from a single tree labelled Drought Resistant II (D.R. II), and drought tolerance is a noted characteristic of SL14. Historical records documenting the origin of D.R. II were lost, but the seedlings were established at Kabete in 1933, and then widely distributed in areas east of the Rift Valley in Kenya. Recent genetic tests have confirmed that SL14 is related to the Typica genetic group. It is economically important in both Kenya and Uganda.

SL28
This is among the most well-known and well-regarded varieties of Africa. It was chosen at the Scott Laboratories Agricultural Laboratory in Kabete, now the National Agricultural Laboratory of Kenya. Between 1935 and 1939, Scott’s laboratory performed individual selection on 42 coffee plants of various origins. These coffee plants with names beginning with ‘SL’ (SL1… SL42) were selected and tested for yield, seed quality, drought tolerance, and disease resistance, with SL28 being selected in 1935 from a single Tanganyika Drought Resistant plant in the population.

According to historical archives, one employee of Scott Laboratories spotted a coffee type growing in the Moduli district that appeared to be drought and insect resistant. This seed was collected and returned to Scott Laboratories to determine its high drought tolerance. This coffee type was widely grown until SL28, a descendant, supplanted it. Molecular genetic tests have revealed that SL28 is connected to the Arabica Bourbon coffee (selections bourbon trees) variety, one of the core Arabica varietals (bourbon trees made).

NYASALAND
One of the oldest Arabica coffee varieties introduced to Africa. The variety originates from Typica introduced to Nyasaland (now Malawi) in 1878 from Jamaica. By 1891 there was a flourishing coffee industry in Malawi, but eventually declined because of the marginal climate, which is hotter and drier than is usual for Typica, and because of the high incidence of pests including white stem borer. Inexperienced farmers allowed the plants to overbear in the first years, causing a precipitous fall in yields that ultimately led to the abandonment of coffee in Malawi. Nyasaland was taken from Malawi to Uganda in 1910, where farmers also struggled with the variety. Early failure led to the widespread planting of Robusta in Uganda. But in recent years, there has been a small resurgence of Arabica growing on the slopes of Mount Elgon, where Nyasaland (locally called Bugisu) is an important variety for smallholders.

THE FERMENTATION PROCESS

The Sparkling Water Decaffeination process is a natural and organic method that preserves the integrity of coffee while gently removing caffeine. Originally discovered by scientist Kurt Zosel in 1967 and later developed by the German company CR3 in 1988, this process uses natural carbon dioxide (CO₂) from ancient underground lakes combined with water to create ‘sub-critical’ conditions. This unique state allows carbon dioxide to act as a highly selective solvent for caffeine, ensuring that the essential flavours and aromas of the coffee remain intact.

The process begins with green coffee beans undergoing a pre-treatment phase, where they are cleaned, moistened, and expanded to open their pores. They are then exposed to pressurized liquid carbon dioxide, which, when combined with water, effectively forms sparkling water. This solution circulates through the beans, drawing out caffeine molecules while leaving other coffee components untouched. The caffeine-rich carbon dioxide is then separated through an evaporator, allowing the purified water to be recirculated for continuous extraction. Once the desired caffeine level is reached, the beans are gently dried to restore their original moisture content, making them ready for roasting.

This decaffeination method is entirely chemical-free, which means it is organic and safe for consumption. Unlike other processes, it preserves the coffee’s structure, flavour, and aromatic profile, making it ideal for specialty coffee. Additionally, it is environmentally friendly, as all by-products are 100% natural and recyclable. This ensures that coffee lovers can enjoy a decaf cup without compromising on quality or taste.