Best Selling Products From Cartel Coffee Roasters
1KG - DRUMMER BOY BLEND
RRP - $60 NOTES: DARK CHOCOLATE, CARAMEL, MOLASSES, MAPLE SYRYP, BROWN SUGAR WITH A HINT OF BLACK TEA AND SPICE. Our Drummerboy Blend combines three carefully selected coffees from our finest lots. Each lot is chosen for its quality, balance, and consistency, resulting in a smooth, refined, and approachable cup. This blend offers a creamy, full-bodied mouthfeel with layered sweetness and subtle floral complexity, finishing rich and satisfying. A crowd-pleasing coffee, Drummerboy is versatile across brewing styles and highlights some of our finest seasonal selections in every cup
1KG - GRANDMASTER
RRP - $70 NOTES: SWEET STRAWBERRIES, RASPBERRIES, LEMON, CARAMEL, & CREAMY MILK CHOCOLATE. Our Grandmaster Blend is crafted from two premium coffees selected from our finest seasonal lots. Each lot is carefully chosen for its quality, balance, and consistency, ensuring a smooth and refined cup every time. This blend delivers a rich, full-bodied coffee with a creamy mouthfeel and indulgent notes of caramel and milk chocolate. Layers of sweetness and delicate floral complexity add depth, creating a polished and versatile coffee that shines both black and with milk. A true showcase of our highest quality seasonal selections
(1KG) DECAF - COLOMBIA - WHOLE BEANS
NOTES:BOLD CREAMY MILK CHOCOLATE, RICH CARAMEL & SWEET FRUITS The process of decaffeination starts when green beans are put in separate chambers in order to have better control over the process. Coffee then is transported through a funnel to start the pre-treatment stage, then it enters the steam chamber. This part of the process helps to remove the silver skin from the bean. After this, the beans are submerged in spring water. Once the coffee is saturated with water, it is sent to the extractors where the beans have direct contact with sugar cane ethyl acetate (E.A.) during 8 hours, which dissolves the caffeine content. Then the decaffeinated coffee is dried in a chamber with controlled temperature to reach the same moisture content which it had prior to the process. After the processed and coffee is dried, the beans are transported through a funnel to get them back to their bags. This process is monitoring by the Descafecol team in order to maintain traceability of the product.
(250GM FILTER) ETHIOPIA - GIGESA GR1 - GUJI - WASHED PROCESS
NOTES: HONEY, STONEFRUIT, DRIED APRICOT, MANDARIN, DELICATE FLORAL AROMA This lot is sourced from Gigesa village in Ethiopia's renowned Oromia region, this exceptional coffee is cultivated by a community of 500 dedicated producers. Each of these smallholder farmers typically manages an average of one hectare of land, where they meticulously grow heirloom coffee varieties using organic practices. This commitment to quality not only yields outstanding coffee but also plays a vital role in the economic prosperity of the region. These farms are located between 1,850 and 2,100 m.a.s.l, the region’s altitude provide the ideal microclimate for developing the coffee's complex and distinctive flavor profile. Coffee farmers transport their cherries to the Gigesa washing station, where the coffee undergoes the washed process. To preserve its inherent flavors and prevent undesirable natural fermentation, the coffee is depulped within 6 to 8 hours of harvesting. Following depulping, the coffee undergoes a controlled fermentation in specialized tanks for 36 to 48 hours. This crucial step effectively loosens the mucilage, preparing it for the next stage. After fermentation, the team washes the coffee in water channels until all mucilage is removed. The washing continues until the water, initially cloudy, becomes crystal clear, indicating a thorough removal of impurities. Additionally, a manual check is performed to confirm the complete absence of mucilage. Once washing is completed, the coffee is carefully spread out on raised African beds. These beds are strategically placed under a shade net, allowing for a gradual and even drying process over 5 to 7 days, depending on prevailing weather conditions. The coffee remains on these beds until its moisture content reaches the optimal range of 11% to 12%
