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Costa Rica Alba

Altitude - 1890

Process - Natural

Locations: San Carlos, Platanares, Pérez Zeledón, San José

Varietal - Catuai

Sourced from Falcon Specialty Coffee:

Marespi is a vertically integrated,
third-generation coffee enterprise located in Costa Rica’s Brunca region, where the Acuña family oversees every stage of production—from cultivation on the high-altitude El Aguacate farm (1 890 m.a.s.l.), through wet- and dry-milling, to direct export—ensuring full traceability and quality control. Volcanic soils, consistent mountain rainfall and
the cool influence of nearby Cerro Chirripó contribute to the coffee’s refined balance. The Marespi’s sustainability programme reduces chemical inputs, conserves biodiversity and invests in producer
training.

What started with a few plots of land and a passion for coffee has grown into a respected exporter known for producing high-quality, fully traceable lots. Located in the West Valley, Marespi works closely with
long-term farmer partners, many of whom have collaborated with the family for decades.

Sustainability and innovation are central to Marespi’s approach. They emphasize
reducing chemical inputs, protecting ecosystems, and promoting
biodiversity, while refining honey and natural processing methods that both conserve water and elevate cup quality.

This Alba lot is Catuai and Red Caturra. After selective hand-picking, whole ripe cherries are density-sorted and dried naturally for
roughly twenty-two days on raised beds, with regular turning and moisture monitoring.

Kenya Karogoto PB

Altitude - 1700-1750

Process - Washed 

Location - Karatina Town, Nyeri County, Central Kenya

Varietal - SL 28, SL 34, Ruiru 11

Sourced from Falcon Specialty Coffee:

Karogoto is a wet mill, located near Karatina town in Nyeri County, Kenya. It is one of four factories operated by Tekangu Farmers’ Co-operative Society. A total of 1,054 active members deliver cherries to Karogoto, including 421 women and 633 men.

Nyeri is one of Kenya’s most respected coffee-producing regions. Its cool 
temperatures, high elevations, fertile red volcanic soils, and reliable rainfall contribute to slow cherry maturation, dense beans, and the bright, complex cup profiles for which the region is known.

The main harvest at Karogoto typically runs from October to January, depending on seasonal conditions and ripening speed.

Nyeri County lies in Kenya’s central highlands, between the eastern base of 
the Aberdare Range and the western slopes of Mount Kenya. The county is also a key access point for visitors travelling to Aberdare National Park and Mount Kenya.

Like many coffee-growing areas in Nyeri, Karogoto serves large numbers of 
smallholder farmers, many of whom farm plots of around half a hectare. 

These farmers typically grow coffee alongside food crops and pasture. 
Freshly picked cherries are delivered to the nearest factory, where they are combined into daily lots and processed by the cooperative.

At Karogoto, ripe cherries are hand-sorted, depulped, and fermented for 
approximately 24 to 36 hours. The parchment is then washed in channels, 
graded by density, and dried slowly on raised African beds for about 12 to 20 days, depending on the weather, until it reaches a moisture  content of 10 to 12 percent. The coffee is then prepared for dry milling and export, either through Kenya’s auction system or through direct trade relationships.

Ethiopian Kabira

Altitude - 2000 - 2300

Process: Natural

Location: Jimma, West Ethiopia

Variety: 74110, 741112

We Taste: Melon, Apricot, Pineapple

Sourced from Falcon Specialty Coffee:

This coffee is produced through the work of Mustefa Abakeno, a smallholder farmer and exporter based in the Jimma Zone of western Ethiopia. Mustefa manages an 18-hectare farm located at approximately 2,040 metres above sea level. His farm is planted with a range of coffee varieties sourced from the Jimma Agricultural Research Centre, reflecting both the region’s coffee heritage and ongoing work to improve quality and productivity.

Mustefa began working as an exporter and established the Beshasha wet mill. The station processes coffee from Mustefa’s own farm as well as cherry delivered by neighbouring outgrowers, who typically manage farms ranging from around four to ten hectares.

Mustefa’s relationship with Falcon in Addis Ababa has focused on improving quality through direct collaboration across cherry selection, drying, lot separation and farm management. This work has also supported a more direct supply chain, helping more of the value return to producers while improving traceability for buyers.

Badeyi is one of the additional purchasing sites acquired by Mustefa during the 2022 off-season, alongside Echamo, Jarso and Saadi. These sites act as collection points where cherries are selected and purchased from neighbouring farmers before being transported to Mustefa’s main processing stations at Beshasha and Kabira. The Badeyi site strengthens Mustefa’s ability to source cherry from surrounding farmers while maintaining closer control over selection at the point of purchase.

For this natural Kabira, the cherries are delivered and floated to remove immature or lower-density fruit. The coffee is then skin-dried under shade for one day before being moved to raised beds, where it dries for around 20 to 30 days depending on weather conditions. Regular turning and careful moisture monitoring are used to support even drying and reduce the risk of spoilage.

Mustefa has continued to invest in infrastructure to support quality and growth. He has built a modern warehouse in Agaro with facilities for milling natural processed coffees, strengthening his control over post-harvest preparation. The development of purchasing sites such as Badeyi also reinforces his role in connecting neighbouring farmers to a more structured and traceable supply chain.

The Badeyi lot sits within this wider supply structure, reflecting Mustefa’s focus on selective cherry purchasing, controlled processing and direct relationships with nearby farmers. His continued investment in processing, drying, moisture control and farmer training supports both coffee quality and the development of the surrounding coffee-growing communities.

Rwanda Inzovu

Altitude - 1400 - 1600

Process - Washed

Location - Inzovu, Southern and Western Rwanda

Varietal - Red Bourbon

Sourced from Falcon Specialty Coffee:

Inzovu is a mixture of coffees from the Western and southern areas of Rwanda generally grown on mid-high altitude of the many hills that compose the landscape in the country.

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon.

The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family.

Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December

El Salvador El Borbollon

Altitude - 1300-1400

Process - Washed

Location - Santa Ana Volcano

Varietal - Red  Bourbon

Sourced from Falcon Specialty Coffee:

This coffee comes from the El Borbollon mill 
and is a blend from farms that have been put together by the Alvarez family and the head cupper at El Borbollon Luis Rodriguez. The farms are located on the Apaneca Ilamatepec Mountain Range, mainly on the Santa Ana Volcano, and all of these farms are RFA certified. In total there are 
19 farms that have contributed to this lot. 

All coffee  cherries are delivered to the mill in  where it is washed and floated to separate qualities. The coffee is then pulped and fermented overnight. 

The fermented beans are then moved to a washing machine where fresh water 
is used to remove any remaining mucilage and prepare the beans for the 
drying patios.

All water is recycled and is used to move fresh cherries around the wet mill. The washed beans are then taken to the drying 
patios and kept separate by lot. They will dry there for approximately 8-10 days. 

The dried parchment is then left to rest for around six weeks before being hulled to remove the parchment. Once hulled, the beans are hand sorted by a group of around 40 women who remove any defects. The women work in shifts, are paid above minimum wage and are highly skilled at 
their work. Once the hand sorting and defect removal is complete. 

Origin: Costa Rica Dulces Suenos - Sugarcane Decaf Process

Coffee/Farm - Costa Rica

Altitude - 1100 - 1300 meters

Process - CO2 Process

Location - Costa Rica

Varietal - Red Catuai

The process:

The journey of CO₂-decaffeinated coffee begins long before roasting. Green coffee beans are first gently steamed, a step that prepares their cellular structure for extraction by opening pathways within the bean.

Once conditioned, the beans are transferred to a sealed, high-pressure extraction vessel. Here, they encounter supercritical carbon dioxide, a state in which CO₂ exhibits the diffusion properties of a gas and the dissolving power of a liquid. This unique form of CO₂ is introduced not as a harsh solvent but as a highly selective agent with a strong affinity for caffeine.

As the supercritical CO₂ circulates through the beans, it effectively draws out caffeine molecules while leaving the majority of the beans’ aromatic compounds undisturbed. This selective behavior is what allows the process to maintain coffee’s natural flavor profile so faithfully.

When the extraction phase is complete, the CO₂—now carrying dissolved caffeine—is directed into a separate chamber. By reducing the pressure, the caffeine is released from the CO₂ and collected for use in other industries. The CO₂ itself is then purified, recompressed, and returned to the extraction system, creating a closed-loop cycle that enhances both efficiency and environmental responsibility.

What remains are beans that have been decaffeinated with precision and minimal impact to their intrinsic character. After drying, they continue on to roasting and production, having undergone a process designed to balance technological sophistication with respect for flavor integrity.