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

Ethiopian Chelbesa

Altitude - 1900-2200

Process: Natural

Location: Gedeb, Yirgachefe

Variety: 74110, 741112

Sourced from Falcon Specialty Coffee:

The Natural Yirgacheffee Chelbesa comes from the renowned coffee-growing area of Worka Chelbesa, located in the Gedeb
district of Ethiopia.

This region is characterized by its dense, semi-forest vegetation, including
shade-grown coffee trees and false banana plants, creating ideal agroecological conditions for high-quality coffee production.

In 2019, SNAP Specialty Coffee established a wet mill in the small hamlet of Danche within Chelbesa Village, designed to exclusively process red cherries from nearby farmers. The ceramic fermentation tanks at the wet
mill enhance the clarity of the coffee by retaining heat, which accelerates fermentation. The processing involves 72 hours of wet fermentation, one hour of soaking, and drying on raised beds for 12
days.

Grown at altitudes between 1,950 and 2,200 meters, the coffee is produced by 763 contributing farmers and harvested between November and January. It is processed using various methods, including fully washed, natural, anaerobic washed, and anaerobic natural, ensuring a wide range of flavor
profiles.

Nicaragua Linda Vista

Altitude - 1220 -1252

Process - Washed

Location - Linda Vista Coffee Farm

Varietal - Red Catuai

Sourced from Falcon Specialty Coffee:

Linda Vista, is sourced from Finca Santa Isabel and Finca Mirjam.

Finca Santa Isabel has been in the same family for more than seventy years, while Finca Mirjam was purchased in 2025 by a producer with extensive experience in speciality coffee who also owns three additional farms and is a co-owner of the dry mill Cafetos de Segovia. Mirjam covers 18 hectares, yielded 200 quintals of green coffee in the latest harvest and employs twelve permanent staff.

Both farms cultivate Caturra, Catuai, Parainema and Catimore under full shade provided by Inga, native forest species, búcaro, plantains and fruit trees; they apply low-impact synthetic fertilisers, composted coffee pulp and organic foliar feeds, alongside formative pruning and shade regulation. All coffee is shade-grown with 30 – 50 per cent canopy cover, and Santa Isabel conserves a separate 15-hectare stand of virgin forest.

At Santa Isabel, ripe cherries are sorted, floated and rested for about 18 hours before depulping, then fermented in tanks for 24 – 36 hours, washed and dispatched to the dry mill. Mirjam sends its cherries to the wet mill at Finca Bethania. After wet processing, all parchment is delivered to Cafetos de Segovia for storage, dry milling, marketing and export.

The Bethania mill minimises water use and treats effluent in oxidation ponds, a system also installed on Santa Isabel.

Peru Cajamarca

Altitude - 1600 - 1900

Process - Washed

Location - Jaen

Varietal - Bourbon, Catimor

Sourced from Falcon Specialty Coffee:

This coffee comes from producers in the high-altitude areas around Jaén, the main city in the Cajamarca region of northern Peru. The region’s rich volcanic soils, tropical rainfall, and ideal climate create significant potential for high-quality Arabica coffee.

These smallholder producers harvest coffee during the middle of the season and process it on their farms using hand-pulping machines, fermentation tanks, and patios or raised beds for drying. Once processed, the
parchment coffee is delivered to Falcon’s warehouse in Jaén, where it undergoes grading, moisture testing, roasting, and cupping.

In 2018, Falcon Peru SARL was established as an export company, along with
a small warehouse and QC lab in Jaén. To help producers improve drying practices, Falcon installed facilities near the warehouse to ensure optimum moisture levels and preserve cup quality. Farmers delivering
their parchment coffee receive immediate quality analysis, a cup score, and an offer price.

Brazil Caixa Da Fruta

Process - Natural

Locations: Caixa Da Fruta

Varietal - Mixed

Sourced from Falcon Specialty Coffee:

The process:

The Sugar Cane decaffeination process begins with green coffee beans undergoing careful hydration. By gently steaming or soaking the beans, their cell walls soften and expand, allowing caffeine to move more freely to the surface. This initial preparation sets the stage for an efficient and controlled extraction.

Once conditioned, the beans are introduced to a solution containing ethyl acetate, a naturally occurring compound found in fruits such as bananas and apples. Because of its natural origins, this method is often described as “naturally decaffeinated,” even though the EA used in industry is purified for consistency and reliability. In this solution, ethyl acetate acts as a selective solvent, binding readily with caffeine molecules.

As the solvent repeatedly circulates through the beans, caffeine is gradually drawn out while most of the beans’ flavor-bearing compounds remain intact. This stepwise approach—extract, drain, and replenish—continues until the caffeine content is reduced to the required level. Throughout the process, temperature and timing are carefully managed to ensure that the integrity of the coffee’s natural aromas and acids is preserved.

After extraction, the beans are thoroughly rinsed with clean water to remove any trace of the solvent. They are then gently dried to return them to their original moisture level, preparing them for transport and roasting. By the end of this cycle, the beans retain their essential flavor characteristics but carry significantly less caffeine.

The Ethyl Acetate method combines scientific selectivity with a naturally derived solvent, resulting in a process that is both efficient and respectful of coffee’s nuanced sensory profile.

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.