Del Principe Decaf Peru
Origin: Peru
Roast Level: Medium Dark
Tasting Notes: Dark Chocolate, Brown Sugar,
Black Currant
Processing: Mountain Water
Honduras Natural
Our latest offering from Honduras is from our friends at Finca Terrerito, a 5th-generation specialty coffee farm located in Copan, Honduras. They source from their own farms and neighboring farms to ensure the highest-quality green beans. Their coffee is processed using clean, well water from 400 ft below the ground and stored in parchment form until exported. This coffee is certified Organic, Rainforest Alliance, Fair Trade, and certified Bird Friendly.
At Finca Terrerito, we find the exemplary model of a producer dedicated to improving lives, sustainable practices , and the production of extraordinary coffee.
In 2023, they embarked on a multigenerational project that would change the destiny of many families: building a school and a medical clinic to serve their team and neighboring communities, creating a legacy of well-being that will endure. Today, the school is fully staffed and operating, shaping future leaders who will serve with passion and commitment. They have also provided drinking water to communities through water wells that are already serving everyone.
We hope you fully enjoy this offering from Finca Terrerito as much as we do! We found this coffee to have beautiful notes of blackberry, nectarine, cacao nibs, and honey. It has a signature winey start with a stone fruit sweetness, cacao-like acidity, and a honey finish.
Producer: Adelmo Lopez
Process: Natural process
Varietal: Obata and Parainema
Elevation: 1200+ masl
Tasting Notes: blackberry, nectarine, cacao nibs, honey
Del Rey Espresso Blend
This blend of El Salvador and Honduras is complex and sweet as a straight shot, and powerful enough to hold its own in milk. It will not let you down. This is our cafe work-horse.
Can be brewed as espresso or drip, don't let the intention of the blend hold you back. No matter what you will find the brilliant notes of Chocolate, Orange, and Hazelnut with a smooth, rich finish. Brew at a temperature of 202-203 for best results.
Note from the Roaster: If you are brewing espresso at home, make sure to pay attention to 4 major things; Dry Dose, Wet Dose, Time, and Pressure. Here are some guidelines for our Del Rey espresso:
Dry Dose: 18g of coffee in
Wet Dose: 38g of espresso out
Time: 26-29s
Pressure: 9-10bars
Roast Level: Medium
Papua New Guinea
Our latest South East Asian Coffee offering is from Sigri Estate in the Wahgi Valley, Western Highlands Province of Papua New Guinea (PNG). Coffee production in PNG is 85-90% smallholder coffees. Coffee, almost entirely, follows the same chain of custody: smallholder to cherry buyer to miller to exporter to importer to roaster. Coffee that changes hands so frequently can be problematic, leaving the smallholders vulnerable to exploitation, making even a basic level of traceability impossible, and often times quality is sacrificed in the process.
Sigri Coffee Estate is one of the very few “single estates” in Papua New Guinea. From the nursery to the loading container, even holding their own in-house export license, the estate personally manages the entire production process. This enables protection of estate pickers, consistent quality, and possibilities to experiment.
This enables protection of estate pickers, consistent quality, and possibilities to experiment. Ultimately, the connection of coffee producers to end consumers has allowed for complete traceability and social responsibility of all parties.
Soil and water conservation are a priority to Sigri and the estate is bird and eco-friendly. Sigri employs a medium density shade strategy, using two types of shade trees to promotes even ripening of coffee cherries while providing a habitat for at least 90 species of birds.
Sigri coffees are washed Arabica coffees that undergo a rigorous wet-mill factory process. Quality Control begins in the field; Cherries are hand-picked and carefully checked for ripeness and uniformity which allows for the correct balance of sugar and acid within the cherry. The selected cherries are pulped on the day of picking, followed by a 3-day fermentation process which is broken every 24 hours by washing. Unlike other coffees in the region, the Sigri process follows this by total immersion in water for a further day. This allows for a balanced flavor. After sun-drying, the coffees are carefully conditioned for 21 days, followed by destoning, hulling, grading, densitometric sorting, color sorting, and finally hand sorting.
“Kula” is a term used exclusively by this coffee producer, which refers to special processing guidelines. The “Kula” coffees are dried on raised beds and go
through two rounds of color-sorts and two rounds of hand-sorts. This extra processing creates one of the cleanest PNG coffees being produced today.
We typically find that coffees from the Asia/South Pacific growing region are able to withstand a darker roast in order to achieve it's peak flavor. In this carefully roasted Peaberry coffee, you'll find the traditional bold flavor of a SE Asian coffee. We tasted hints of tangy Elderberry, sweet Vanilla Bean, and Cinnamon spice, with a dark chocolate finish. This is the ideal coffee for a French Press, but tastes amazing on a pour-over as well. Brew at 200-202 degrees to get the best flavor possible.
Variety: Typica Peaberry
Altitude: 1600 masl
Processing: Fully washed and dried on raised beds
Roast: Medium-Dark