Best Selling Products From Reuben Hills
Decaf 1 kg
CHOCOLATE, MANGO, RED FRUITS VARIETY: Caturra, Castillo REGION: Pitalito PRODUCER: Municipality of Pitalito PROCESS: Washed ALTITUDE: 1500-1750 MASL La Serranía 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. This coee represents the work of more than 50 producers who are committed to quality and excellence. 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. La Serranía Decaf is a Natural EA Decaf Coee, processed at the Descafecol plant in Manizales. The decaeination process at this plant uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caeine present. The beauty of the Natural EA process is that it helps preserve most of the original flavors of the coffee while adding fruity notes and some complexity to the cup.
House Blend Espresso 1kg
DULCE DE LECHE • APRICOT • MILK CHOC ETHIOPIA - BEDESSA • BRAZIL - FAZENDA FURNAS - YELLOW BOURBON • COLOMBIA - ANDINO THE IDEA BEHIND OUR HOUSE BLEND IS TO SHOWCASE THE BEST OF OUR SEASONAL COFFEES. WE HAVE BRIGHT, ELEGANT ETHIOPIA AND COLOMBIA BRINGING STONE FRUIT AND APRICOTS TO THE CUP. PAIRED WITH BRAZIL FAZENDA FURNAS NATURAL ADDING VISCOSITY AND A CARAMEL SWEETNESS. A WELL BALANCED ESPRESSO ENJOYED WITH MILK OR BLACK. WE ALWAYS AIM TO SUPPORT OUR PRODUCERS LONG TERM. WITH THE GOAL TO INCREASE THE QUALITY OF PRODUCTION THROUGH FARMER TRAINING, IMPROVED AGRICULTURAL PRACTICES AND PROVIDING THE LATEST INFORMATION ON SUSTAINABLE FARMING. WE DO THIS BY PAYING OUR PRODUCERS SOME OF THE HIGHEST RETURNS FOR THEIR COFFEE AS DIRECTLY AS POSSIBLE. WE STRONGLY BELIEVE IN ESTABLISHING A TRANSPARENT, TRUST-BASED RELATIONSHIP WITH SMALLHOLDER FARMERS. HELPING TO SUPPORT SUSTAINED INDUSTRY GROWTH AS BEST AS WE CAN.
O.G. Espresso 250g
FUDGE BROWNIE • STRAWBERRY • CREAM ETHIOPIA - REFISSA • BRAZIL - FAZENDA FURNAS • BRAZIL - BENEFICIO PEDRA BRANCA THE IDEA BEHIND THE O.G BLEND IS TO GIVE YOU A COFFEE THAT IS SOLUBLE. A LOWER ACIDITY AND BOLDER CUP. ETHIOPIA REFISSA OFFERS A FRUITY TOP NOTE WHILST OUR NEW FAVOURITES BRAZIL FAZENDA FURNAS AND BRAZIL BENEFICIO PEDRA BRANCA GIVES CREAMY CHOCOLATE MOUTHFEEL THAT RUNS THE LINE FROM START TO FINISH. ENJOYED WITH MILK OR BLACK. WE ALWAYS AIM TO SUPPORT OUR PRODUCERS LONG TERM. WITH THE GOAL TO INCREASE THE QUALITY OF PRODUCTION THROUGH FARMER TRAINING, IMPROVED AGRICULTURAL PRACTICES AND PROVIDING THE LATEST INFORMATION ON SUSTAINABLE FARMING. WE DO THIS BY PAYING OUR PRODUCERS SOME OF THE HIGHEST RETURNS FOR THEIR COFFEE AS DIRECTLY AS POSSIBLE. WE STRONGLY BELIEVE IN ESTABLISHING A TRANSPARENT, TRUST-BASED RELATIONSHIP WITH SMALLHOLDER FARMERS. HELPING TO SUPPORT SUSTAINED INDUSTRY GROWTH AS BEST AS WE CAN.
Peru Lito Cubas Oliviera Filter 250g
MULBERRY •LEMON VERBENA• BERGAMOT PROCESS: WASHED VARIETAL: Bourbon/Catimor/Geisha NAME OF PRODUCER: Lito Cubas Oliviera REGION/ZONE : Cutervo/Cajamarca In the northern provinceof Cutervo, Peru, Lito Cubas resides on his farm, El Plan, where he produces delicious coffee. The name he chose for his farm originates from the largest plot, which happens to be the flattest area. Lito Cubas hails from a family deeply rooted i ncoffee production, from whom he acquired valuable knowledge about the crop. During his youth,his parents and grandparents followed traditional coffee production methods and sold their yield at the local market. After leaving town to pursue his education, Lito returned with the ambition to produce coffee but with a focus on achieving higher quality and better prices. Through consistent hard work and dedication, he has succeeded in improving the quality of his coffee by implementing various changes to his farm. With the guidance and advice of the PECA educator, he has enhanced his processes, improved his organizational skills, and introduced new coffee varieties with an emphasis o n quality. Lito's coffee processing commences with meticulous cherry picking, with the harvested cherries being transported to the wet mill on his farm. There, the cherries are pulped and left to ferment without water in an open-air tank for 48 hours. Subsequently, he washes the coffee and transfers it to his solar dryer, where it remains for approximately 10 days until it reaches its ideal humidity level.
