Best Selling Products From Therefore Coffee
PARADIGM ESPRESSO BLEND
Smooth and rich Milo, hazelnut and cherry Current Components: 50% Colombia, Los Vascos - Washed 50% Brazil, Nei Fim - Pulped Natural Milk recipe: Dose 20g | Yield 42g | 29s Black recipe: Dose 20g | Yield 44g | 28s Our setup: Mythos 1 | Pro RO | 94ºc | Flat 8 bar Quality Premiums: Los Vascos - 15.21% Nei Fim - 37.16%
DECAF - COLOMBIA
Sweet and silky Butterscotch and red apple Quality Bonus - 13.94% Country/Region - Colombia, Pitalito Producer(s) - 16 Contributors Varieties - Caturra, Castillo, Colombia Process - Natural Ethyl Acetate Decaf Altitude - 1500-1750m La Serrania Decaf is grown along an isolated set of mountains within the central cordillera of the Andes that go through Pitalito, Acevedo, Palestina, Timaná, and Suaza. La Serrania is carefully hand-sorted and processed at each individual farm, with special attention paid to the drying process to ensure consistency, uniformity, and a clean cup profile. The process is Natural EA Decaf, processed at the Descafecol plant in Manizales. The decaffeination process at this plant uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caffeine present. We find this process creates a better taste experience that is closer to the real thing and goes great with milk. Milk recipe Dose 20g | Yield 40g | 30s Black recipe Dose 20g | Yield 42g | 29s Our setup Mythos 1 | Pro RO | 94ºc | Flat 8 bar Transparency Information (USD/lb) Farm Gate $3.13 FOB $0.6 Over Market Price 13.94%
LOS VASCOS COLOMBIA
Sweet and balanced Baked apple and stonefruit Country/Region - Colombia, Tolima Producer(s) - 100 Contributors Varieties - Colombia, Caturra, Castillo Process - Washed Altitude - 1650-1950m Milk recipe Dose 20g | Yield 42g | 29s Black recipe Dose 20g | Yield 45g | 27s Our setup Mythos 1 | Pro RO | 94ºc | Flat 8 bar
Faver Emir Ninco - Colombia
Cup profile... Complex and citric Orange zest, rhubarb, apple and chocolate Country & Region Santa Maria, Colombia Farm Costa Rica Variety Pink Bourbon Process Washed Altitude 2035m Faver Ninco comes from a long line of Colombian coffee farmers, and 25 years ago, he made his dream a reality. After years of saving, he bought a piece of land in Santa María, Huila, and built Finca Costa Rica—now his family’s home and sole livelihood. Together with his wife Andrea, Faver has turned the farm into a shining example of sustainability and teamwork. Faver manages the coffee crop, while Andrea oversees the drying process and keeps the team well-fed and cared for. Their shared mission? To produce outstanding specialty coffee and inspire others in their community to do the same. “Specialty coffee has transformed our lives,” Faver says. “It’s helped us grow—not just financially, but as farmers and as people.” Every step at Finca Costa Rica is done with care and precision. Ripe cherries are hand-picked, with underripe ones left on the tree. The cherries ferment in plastic tanks for 24 to 30 hours before being pulped and moved into sealed containers for another 60 to 80 hours of fermentation. After a single wash (which leaves a bit of mucilage), the beans are dried slowly over 10 to 15 days. Finally, the coffee rests in GrainPro bags for up to two weeks before it’s ready. For those who enjoy his coffee, Faver offers this message: “You’re tasting the dedication of an entire family. We hope you keep enjoying our coffee for many years to come.” Filter recipe Dose 15g | 250g at 94°C | 2:45
