100 x Compostable Nespresso-compatible Capsules
Delivered in bulk boxes made of recyclable cardboard
Milk chocolate, almond, peach
Article is the name of our house coffee, a high performing, consistent blend offering reliability and a satisfying, classic flavour profile. Components are seasonally refreshed and roasted to accentuate deeper caramels and chocolate tones.
With each iteration we aim to compose a coffee that has great balance, packed with classic coffee characteristics whilst retaining a sweet, clean finish.
50% Washed, mixed varieties from Rodríguez de Mendoza, Amazonas, Peru
50% Pulped natural Acaiá from Marco Guardabaxo, Mococa, Brazil
Hailing from the region of Amazonas in the north of Peru, we hope you enjoy this beautiful community coffee from Café Monteverde.
In the province of Rodríguez de Mendoza, located in the Amazonas region of northern Peru, around 250 producers are working as part of a collective called Monteverde. A mix of varieties including Bourbon, Catimor, Catuaí, and Typica are grown between 1,400 and 1,800 metres, using organic production methods.
Coffee cherries are hand harvested and typically depulped via a manual crank. Specifics will vary from producer to producer, but the mucilage covered parchment is then fermented between 12 and 18 hours in either tubs, tanks or crates before being fully washed in clean water and put out to dry. Lots are samples and analysed before blending to ensure strict quality criteria are met.
The founders of the operation are husband and wife team Alfonso Tejada and Karim Araoz, who run their own coffee farm Finca Timbuyacu, which was established in 2003. They have a commitment to improve social conditions for the producers in the region and use their own farm as a springboard to teach and inform their members about best practices in the field, harvest and post-harvest protocols as well as drying methods. Everything from soil management and conservation, fermentation techniques, as well as building of infrastructures is covered. Members are encouraged to plant living barriers and shade trees on their farms, as well as contour lines to reduce erosion. As well as coffee, Alfonso and Karim also grow bananas, oranges and pineapples as well as yuca, beans and other vegetables. Of the 68 hectares that Finca Timbuyacu spans, 38 hectares remain as a native forest and wildlife reserve.
Other social support includes building a playground within the producer communities, and a mass purchasing of new mattresses for children with substandard sleeping conditions.
Owned by Marco Antonio Guardabaxo, Fazenda São Domingos is located in the hills of Mococa (Mogiana), in the north of São Paulo State in Brazil, and was established in the 1960s. The terrain at altitudes between 810 to 1,100 metres allows the cultivation of different varieties of coffee (Yellow Catuai, Catucai, Obatã, Acaiá, Arara & Rubi) on the flat plains of the farm, with the cultivation of eucalyptus trees on the slopes. Between the rows they sow a mixture of seeds for ground cover crops, including Buckwheat, Turnip Forage, Rattlepods, Millet, Brachiaria Ruziziensis and Congo Grass. The farm has 80 hectares of conservation and preservation land.
The farm has a complete wet and dry milling infrastructures, with modern technology, giving the farm the possibility to execute a varied range of processing methods. Throughout the fields, drip-irrigation systems have been installed to ensure uniform irrigation of the trees and thus consistent quality. All young trees up to the age of 6 years or a size of less than 1.5 meters are harvested manually, the older trees are harvested mechanically, but still selectively. This selective harvesting is usually done in two passes. In the first harvesting phase, the machines are adjusted to reach only the outermost point of the coffee plant, where the fruit normally ripens first. In the second pass, it is then adjusted to harvest the remaining fruit. Varieties are kept separate, with this lot being comprised of 100% Acaiá coffee.
At Fazenda São Domingos there is a total of about 9,000 square metres of drying terraces where the seeds are dried for between 10 and 15 days. They are then finished off in 8 dryers to achieve the ideal residual moisture. For storage, 8 wooden silos with a capacity of about 2,500 bags are available. In these silos, the coffee usually spends 4-6 weeks before it is later moved to a warehouse for dry-milling.