The Perfect Coffee

This coffee has a caramel sweetness with citrus and tropical notes.

Varietal: SL14

Processing: Yellow Honey

Sucafina’s Beyond Project is a program focused on the improvement

and measurable progress of Living Income, Regenerative Agriculture,

Climate Action, Community Wellbeing, and Forest Conservation.

This coffee comes from Mubuku Washing Station in the town of Kasese,

Western Uganda. The climate of this region is hot and dry, making it an

ideal location to process and dry coffee. High altitude and low humidity

makes a trouble-free environment to dry coffee, as there’s no risk of

over-fermentation due to prolonged exposure to moisture.

Cherries are delivered to the station daily, often via steep, muddy dirt

roads. Sucafina have setup a delivery system to enable farmers’ coffee

to arrive at the washing station promptly after picking. Upon arrival,

cherries are floated and meticulously hand-sorted, before being pulped

to remove part of the skin and flesh of the cherry. The coffee is then

laid on raised beds to sun dry. Workers visually hand sort drying coffee

to remove any damaged or defective beans, and rake it frequently to

ensure an even drying. It takes approximately 18 to 22 days for coffee to

dry.

The focus on cherry quality, produced in a rich and lush environment,

has resulted in a cup of coffee with tropical notes and caramel

sweetness.

Coffee is exempt from GST.

This coffee is smooth and creamy with a berry-like sweetness.

Varietal: Gesha

Processing: Washed

This coffee comes from the farm of Merlith and Simon Cruz. Having purchased the farm in 2019, they planted their first Gesha coffee
in 2020, made up of a combination of Ethiopian and Panamanian seeds. The majority of this Gesha is made up of the Panamanian line. Cultivation of these two varieties is undertaken with an eye towards sustainability. Chemical fertilizer application is kept to a minimum and all weeding is done by hand.

The cherries are hand picked and sorted in cold spring water, to both remove cherries of lesser quality and lower the microbial count; thereby allowing for greater control over a long fermentation process. After further fermentation in small barrels, the cherry is pulped and placed back into barrels for further fermentation with its own juice reserved from the first stage of fermentation. A two stage drying process involves 12 hours on raised uncovered beds, followed by 15-18 days in drying tents.

You can expect a creamy and berry-like coffee, a combined result of a superb variety and considered cultivation.

Coffee is exempt from GST.

This coffee is balanced and sweet with notes of cherry and cocoa.

Varietal: Caturra | Castillo

Processing: Washed | EA Decaf

This coffee comes from the Cauca, Tolima, Antioquia and Eje Cafetero

regions of Colombia, which are well-known for producing specialty

coffee. Its unique location between the Central and Eastern Andes

boasts ideal conditions for growing complex, high-quality coffees.

The cherries are carefully harvested when ripe, pulped, dry-fermented,

then washed with fresh water. The clean parchment is then transferred

for drying. The method of decaffeination used for this coffee is called

the Ethyl Acetate (EA) method, which selectively removes caffeine

while preserving the coffee’s natural character. EA is an occurring ester

(present in bananas and also as a by-product of sugar cane processing)

that is used as a solvent to bond with and remove caffeine from green

coffee. First, the coffee is sorted and steamed for 30 minutes under low

pressure in order to open the coffee seeds’ pores and prepare them

for decaffeination. The coffee is then placed in a solution of water and

EA, where the EA bonds with the caffeine inside the seeds. The tank is

drained and re-filled repeatedly over the course of eight hours until

caffeine is no longer detected. The seeds are steamed once more to

remove any traces of EA.

The resulting coffee is clean, sweet and retains the profile of coffees

from Colombia, pleasingly uninhibited by the EA process.

Coffee is exempt from GST.

This coffee is fragrant with caramel sweetness and a delicate tea-like flavour.

Varietal: SL28 | SL34

Processing: Washed (Lactic Fermentation)

Sucafina’s Beyond Project is a program focused on the improvement and measurable progress of Living Income, Regenerative Agriculture, Climate Action, Community Wellbeing, and Forest Conservation.

Bunyangabu Washing Station, located in Northwestern Uganda near the Congolese border, is surrounded by a lush environment, making for a reliable cherry supply. This, in conjunction with modern infrastructure, ensures superb conditions for specialty coffee processing.

This region is known for DRUGAR (Dry Ugandan Arabica), which grows in large volumes, but does not ripen uniformly, and therefore requires an experienced and high standard of sorting. After the sorting process, the cherry is pulped and coffee is placed in fermentation tanks, with the addition of a 2% salt solution, using salt from Lake Katwe in the Kasese district. This is known as the Lactic Process. Fermentation occurs over 40-42 hours, after which they are washed and dried.

The hard work and efforts of the team at Bunyangabu Washing Station has delivered a bright, sweet, and tea-like flavour that is emblematic of the region.

Coffee is exempt from GST.

This coffee is fragrant and sweet with notes of citrus and cocoa.

Varietal: SL14 | SL28

Processing: Washed (Yeast Inoculated)

Sucafina’s Beyond Project is a program focused on the improvement

and measurable progress of Living Income, Regenerative Agriculture,

Climate Action, Community Wellbeing, and Forest Conservation.

This coffee comes from Nyabubare washing station in the Bushenyi

district, Western Uganda. Established in 2021, Nyabubare serves as a

vital hub for the farmers in the area by providing training and services

otherwise unattainable. These opportunities have empowered farmers

in the area to bridge the gap between their coffee and the market.

In return, Nyabubare station is able to produce exceptional and

sustainable coffee.

Farmers pick and deliver the cherries to Nyabubare where they

undergo a strict sorting process. Floatation is used to remove any

lower quality, less dense coffee, and the remaining cherries are visually

sorted to further remove defects. The cherries are then pulped and left

to ferment with an Oro yeast for 40-46 hours, followed by washing,

sorting, and 18-22 days of drying

The combination of attention to detail and meticulousness results

in a sweet and clean cup of coffee; exemplifying the rewards of the

community driven cooperation founded by Nyabubare station.

Coffee is exempt from GST.

This blend tastes great with milk.

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Brazil - Minas Gerais - Sul de Minas

The South of Minas Gerais (Sul de Minas) is responsible for 30% of Brazil’s total Arabica coffee production. The relatively flat landscape combined with high minimum wages has led most farms to opt for mechanical harvesting over selective hand-picking.

The majority of coffee in Brazil is processed naturally, where the fruit dries on the tree. The mechanical harvesters remove the ripe and dried fruit from the tree and transport it to concrete patios where the coffee is laid out to dry. Many coffee estates will use mechanical driers to finish the drying process evenly and accurately. State of the art colour sorting and density grading equipment enable high quality coffee by removing any discoloured, unhealthy or defective coffee beans.

The natural process makes this coffee rich, sweet and nutty with low acidity.

Coffee is exempt from GST.