Catuai, Caturra, Pache
Shora Community Smallholders
The C.A.C.E coop was created in 2016 to represent over 200 smallholder families producing coffee in the valley of the River Tambo. These various communities are located between 1500-1800 metres above sea level on the eastern slopes of the Andes. The co-op grows mainly Caturra, Catuai and Pache in small farms of up to 3 hectares.
The coffees produced by the co-op are organic, using no artificial fertilisers to nourish the coffee trees. The coffee trees are intercropped with fruit trees on these farms, through this they provide a refuge to a diverse range of tropical birds.
The coffees produced by the smallholders in the Shora community have a strong note of milk chocolate with a mild apple acidity, that becomes a rich dark chocolate with a dried fruit note when decaffeinated and roasted for espresso.
Decaffeinated by supercritical CO2 for all day drinking, this coffee is sweet, fresh and robust enough to brew as filter or espresso.
Typically, we like to start with an 18g dose when dialing in our espresso. If you’re aiming for a 2:1 extraction, then a target weight of 36g is ideally pulled over 30 seconds. This decaf is particularly versatile and can stand up to brewing in a French Press for a filter style brew. A good starting point for the French Press is 60g of coffee to a litre of water, steep for 4 minutes, then leave for a further 4 minutes before pouring. Happy brewing!!