Coffee

A characterful and rich blend, ‘the crowd pleaser’. In the cup expect to taste notes of Dark Chocolate, Toffee, Vanilla and Black Cherries to finish.

Exceptional as espresso and black, where you can experience the full balanced body. Equally sublime through milk, the sweetness of each beans individual roast flavours linger with every mouthful.

A characterful and smooth blend. In the cup, expect to taste notes of, Milk Chocolate, Honey, Candied Orange and a Fudge like finish.

Perfectly at home in flat whites and cortados. Milk promotes the smooth, silky and sweet body. A vibrant juicy mouthfeel as espresso and black, with heaps of body leaving you craving more.

Sweet aromatics, laced with fruits and floral elements. Hot water builds on the fruitiness. Balanced with silky body and well balanced citric acid.

Nice marriage of flavours, which change places more than once into a sweet finish.

Our signature decaffeinated blend of from throughout Brazil. Trinity provides the decaf drinker with a great tasting coffee, roasted with the same care as our caffeinated blends. With a velvety smooth body and notes of rich Chocolate; Trinity has an impressive sweetness and gentle acidity. The beans have been through a MC (Methylene Chloride) process to remove the caffeine.

Nestled at 1,600 meters above sea level is the Tabaconas district of San Ignacio, Cajamarca. This coffee comes from members of the
Asociación de Cafetaleros La Gran Reserva who have a strong reuputation for exceptional coffee production.

Ripe cherries are handpicked and then subjected to a 16-hour dry fermentation to develop flavours. The beans are then thoroughly washed to remove mucilage and left to dry for 15 hours until the reach the desired moisture content.

Luz Helena grew up in Armenia and has been producing coffee for the last 20 years. She owns Maracay, an 8-hectare farm located at 1450 m.a.s.l, in Armenia Quindio. Luz is Carlos and Felipe’s mother, the co-founders of Cofinet and wife of Jairo Arcila.

Luz’s passion for coffee was inspired by her husband’s work on coffee farms and as a dry mill manager. Luz would hear Jairo talking about coffee and wanted to be more involved in the industry. With the support of Jairo, Luz started learning how to care for coffee plants and what steps she needed to take to produce high-quality, ripe cherries. Luz found dealing with insects very challenging at the start and would draw on Jairo’s knowledge to help with this.

For several years now, her focus has been on producing Specialty Coffee. With the support of Cofinet, Luz has been able to improve farm practices and focus on producing the best cherries she can. Once ripe, the cherries are then processed by Cofinet at our processing station, La Pradera. When Luz is not tenting to her coffee trees, she enjoys spending time with her friends and being part of local support groups for vulnerable people.

Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the cofounders of Cofinet. Jairo’s first job was at Colombia’s second-largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019.

Jairo bought his first coffee farm, Finca La Emeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time. Using his savings, Jairo slowly managed to purchase five additional farms.

After Emeralda came Villarazo, Mazatian, Santa Monica, Maracay and then Buenos Aires. Now, during the harvest period, Jairo can provide jobs to the locals generating an economic impact in the community.
He received great insight and expertise from his sons in the picking, sorting, and processing of his coffees. This insight has empowered Jairo and given him the tools needed to showcase fantastic coffees with amazing profiles from the region.

Popayán is located in the department of Cauca at 1,700 m.a.s.l.
This regions topography is perfect to grow exceptional coffee!
The Meseta de Popayan is sheltered by the Andes
mountain range which helps generate homogeneous climatic
and altitudinal characteristics. The result is a balanced cup
profile with floral and caramel notes.

This decaffeination process is unique. The caffeine is extracted
using sugar cane and water which enhances sweetness while
maintaining coffee attributes.

The green beans are put into a steam chamber where the silver
skin is removed from the bean. After this, the beans are
submerged in spring water and as soon the coffee is saturated
with water it is sent to the extractors where the beans have
direct contact with sugar cane ethyl acetate for 8 hours which
dissolves the caffeine content.

Then the decaffeinated coffee is dried in a chamber to reach the
same moisture content that it had prior to the process