Best Selling Products From Therefore Coffee
PARADIGM ESPRESSO BLEND 1kg
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 1kg
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
Luis Edgar - Colombia Filter
Floral, juicy, and bright, Luis Edgar's Bourbon Rojo (Red Bourbon) is a tasty little number Region - Palestina Municipality - Huila Harvest - September - December Variety - Bourbon Rojo Altitude - 1,730 masl Process - Washed High in the hills of Palestina, Huila, you'll find La Palma, the family farm of Luis Edgar Camacho. With his wife Ledy and sons Jairo and Stiven, Luis tends to a tidy 8,000 Pink Bourbon trees—a variety he began planting back in 2019. It’s a family affair through and through, with everyone pitching in and only a couple of extra hands needed during harvest. The farm’s history runs deep: originally bought by Luis’s father, carried on by his mother, and now a true generational project rooted in resilience. Luis has spent the last decade refining his approach to processing. These days, he ferments his coffees in sealed blue plastic tanks with degassing valves—just one of many tweaks he's made chasing clarity and sweetness in the cup. His attention to detail and commitment to quality has seen results, with La Palma becoming a benchmark for others in the area. A beautiful coffee, grown with heart and handled with care. Filter recipe Dose 15g | 250g at 94°C | 2:45
LOS VASCOS COLOMBIA ESPRESSO 1kg
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
