Mixed Coffee Explorer Bundle 3

Our Brazil Ascarive Catuai Natural is a delicious coffee that highlights the best of Brazilian coffee. With a sweet, nutty finish, it's perfect for a morning boost. As a staple at The Brew Company, our customers have loved this coffee for years and continue to be impressed by its strong, full-bodied cup.

Acidity: Low

Altitude: 900-1500 m.a.s.l.
Varieties: Bourbon, Mundo Novo, Acaia, IAC, Catuai
Process: Natural
Certification: Fairtrade

Our Colombia Tolima offers a clean and refreshing taste with a subtle hint of chocolate in the aftertaste. The region's high altitude and volcanic soil contribute to the bright acidity and complex flavour profile. The farmers in Tolima adhere to strict guidelines for producing "Excelso beans", ensuring the quality of each bean.

Acidity: High

Altitude: 1100+ m.a.s.l
Variety: Pure Arabica
Process: Washed
Certifications: Fairtrade, Organic

Guatemalan coffee is known for its balanced flavour profile and bright acidity, with fruity and caramel notes typical of the Caturra variety. The FEDECOCAGUA cooperative, established in 1969, is the leading exporter of coffee from Guatemala and offers certified main grades and micro lot specialties. The region's unique terroir contributes to the coffee's chocolatey finish.

Acidity: Medium

Altitude: 1400 m.a.s.l
Variety: Caturra
Process: Washed
Certifications: Fairtrade, Organic, Rainforest Alliance

The Rwanda Bourbon Washed coffee from Mbizi Washing Station offers a complex and balanced flavour profile that showcases the unique terroir and processing methods of Rwanda. The Women Coffee Extension initiative empowers female farmers, many of whom are widows or orphans of the 1994 genocide, providing new economic opportunities through training on the coffee value chain.

Acidity: High

Altitude: 1500-1800 m.a.s.l.
Variety: Red Bourbon
Process: Washed Organic
Certification: Organic

Our Costa Rican Tarrazu coffee is a smooth and medium-bodied coffee with a bright acidity and a balanced and sweet flavour profile, perfect for pairing with a wide variety of dishes. The Tarrazu region is the biggest innovation-driven coffee region in Costa Rica, producing Strictly Hard Bean quality coffee. The coffee is processed through the honey method, retaining 70% of the mucilage on the bean before further processing, ensuring its distinctive sweetness.

Acidity: High


Altitude: 1500-1800 m.a.s.l.
Varieties: Caturra, Catuai, Obata
Process: Honey

Our Tanzania coffee is complex and citrussy, with a medium body and crisp acidity. The cooperative was formed after neighboring farmers tasted the original Mwankumbi and recognized the challenges they were facing. The cooperative has since become a significant source of income and a strong community hub for the smallholder farmers of Ihombe, inspiring and encouraging others in the region to join forces and create similar cooperatives.

Acidity: Low

Altitude: 1550-1700 m.a.s.l
Varieties: SL28, N39, Kent, Blue Mountain Typica
Process: Washed

Brazil, the world's largest coffee producer, uses a unique process to decaffeinate coffee. This involves hydrating green coffee with local water and an internally developed Green Coffee Extract (GCE), then continuously filtering the mixture through carbon filters until 99.9% of the caffeine is removed. The process, monitored for about 10 hours, ensures equilibrium of soluble compounds and precise control of time and temperature.

Altitude: 900-1100 m.a.s.l.
Varieties: Bourbon, Catuai
Process: Swiss Water Decaf

In Colombia, the coffee beans are meticulously processed and sent to Swiss Water Decaf in Vancouver, Canada for decaffeination. There, an innovative, 100% chemical-free method involving pure water and Green Coffee Extract (GCE) is used. This process, which gently removes 99.9% of caffeine, involves equilibrium of soluble compounds between the GCE and the coffee, with caffeine being continuously filtered out. The process is closely monitored for 10 hours, ensuring quality and consistency in the decaf coffee produced.

Altitude: 1000+ m.a.s.l
Variety: Typica, Caturra, Castillo, Colombia
Process: Swiss Water Decaf

In the historic Baba Budangiri hills of Karnataka, legend tells of Baba Budan, who 400 years ago smuggled seven mocha coffee beans from Yemen and planted them, marking the genesis of India's coffee industry. Today, Hoysala Farm, established in 1889 and managed by the 4th generation, honors this legacy. With eco-friendly practices, they cultivate a rich blend of Arabica and Robusta under a biodiverse canopy, producing distinct Natural, Fully Washed, and Honey coffees.

Acidity: High
Altitude: 1000 - 1500 m.a.s.l.
Varieties: S795, SL9, Cauvery
Process: Washed

A dynamic coffee fusion that harnesses the robustness of Brazilian and Ugandan beans to invigorate your senses and elevate your day, fueling your productivity and focus.


Altitude: 750-1200 m.a.s.l.
Varieties: Catuai, Mundo Novo, Bourbon
Process: Natural and Hand-Picked Sun-Dried

In the Sidamo region of Ethiopia, known for its diverse and high-quality coffee varietals, the decaffeination process begins by cleaning and hydrating the beans with local water. They are then treated with an internally developed Green Coffee Extract (GCE). Caffeine is removed through a continuous flow through carbon filters, balancing the ratio of soluble compounds between the GCE and the coffee until 99.9% of the caffeine is extracted. This meticulous process, lasting approximately 10 hours, includes monitoring caffeine levels, time, and temperature.

Altitude: 1600-1900 m.a.s.l.
Varieties: Heirloom
Process: Swiss Water Decaf

Coffee cherries, grown in shade, are picked and initially sorted in flotation tanks to remove debris, then fermented for 12-16 hours. After washing, they are dried in solar barns. In Vancouver, Swiss Water processes the beans, soaking them to extract caffeine, which is then filtered out. The beans and extract are then reunited and dried to standard moisture levels.

Altitude: 1400-1800 m.a.s.l.
Varieties: Pache, Caturra, Typica, Catimor
Process: Swiss Water Decaf

At Cooperativa Cafetalera Capucas Limitada (Capucas) in Honduras, coffee beans are prepared for decaffeination by being cleaned and hydrated with local water. The decaf process involves an internally developed Green Coffee Extract (GCE) to extract caffeine. This is achieved by balancing the soluble compounds between the GCE and the coffee, followed by continuous filtration through carbon filters. The process, monitored for about 10 hours, ensures the coffee reaches 99.9% caffeine-free status, with precise control over caffeine levels, time, and temperature.

Altitude: 1450-1600 m.a.s.l
Variety: Catuai
Process: Swiss Water Decaf