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Organic and Decaf blends
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Redroaster Organic: Guatemala, Brazil and Bolivia
The serial number 01157 guarantees a very high quality of coffee bean and integrity of origin, regularly checked by the Organic Food Federation (UK). Our certified Organic blend (125g: £2.40) consists of three individually roasted coffees:
The Finca Bourbon estate became one of the first coffee farms in Guatemala to be certified as organic in 1996. The estate sits at 1500 - 2425 metres above sea level and roughly a third of the farm is planted with coffee. The rest of the land is covered by a protected forest reserve and is a haven for wildlife. The coffee grows in the shade of native trees and is selectively handpicked, only when fully ripe. The cherries are then washed and dried on patios.
Fazenda Nossa Senhora de Fatima. This Brazilian farm is known internationally as a leading reference in the production of organic speciality coffees. At 950 metres high in the fertile Minas Gerais Triangle, all production on the farm is 100 per cent organic. They use state of the art methods in planting, cultivating, harvesting, processing and storing their coffee. All processes are free of chemicals and agro-toxins and are carried out according to ecologically sound principles.
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Familia Mamani Mamani. At 1500 - 1700 metres above sea level, the Familia Mamani Mamani coffee is grown in the shade of native forest trees and is fully organic. Mauricio Mamani and his wife Lorenza have been producing organic coffee and citrus fruits on their small family farm in the lush Caranavi region of Bolivia, for 15 years. More recently Mauricio has started to dry his coffee himself on African beds (raised drying screens) which allows him to get a better price for his beans.
Redroaster Decaf: the Mexican mountain method
The highest quality decaffeinated beans, which are decaffeinated using the Mexican mountain method, are now available and on sale at Redroaster outlets. Chief coffee roaster Paul: “Using this unique method, the first batch of steamed beans is thrown away but their water is retained. The next batch of beans is also steamed open and steeped in the water from the first batch. But through osmosis, this batch retains its coffee oils and only loses its caffeine."
Finca Santa Ana La Huerta (125g: £2.60) At 1370 to 1820 metres above sea level, this farm sits high in the Sierra de Las Minas mountain range in Guatemala’s eastern highlands. This lush, rain-drenched region contains some of Central America’s largest cloud forests and much of the area was declared a biosphere reserve in 1990. The region’s diverse habitats are estimated to contain some 70 per cent of all bird and animal species found in Guatemala and Belize, including several threatened birds.
Finca Santa Ana is located below the Sierra de Las Minas national reservoir. It is planted with Caturra, Bourbon and Catimor varietals, which are handpicked and fully washed. The farm’s location,
its rich soils and its natural springs which flow down from the surrounding mountains,
create ideal conditions for growing high quality Arabica coffee.
Mountain Water Decaf
This coffee has been sent for decaffeination at the Mountain Water
facility in Veracruz, Mexico. This unique non-chemical decaffeination
process uses the clear pure waters from the highest mountain in
Mexico, the Pico de Orizaba (known as Citlatepetl in the indigenous
language) to gently remove the caffeine from the green beans.
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