The term "mezza storto" in Italian literally means "half crooked", but the term can also infer many other meanings. For example, when someone gives you a dirty look, it can be referred to a look that is "mezzo storto".
With respect to coffee, "mezzo storto" means that it tastes like the freshest coffee with some of the most complex flavours you'll ever taste, but it has 50% LESS caffeine than everything else we offer. You will be so amazed that an organic Swiss Water® decaf processed coffee blended with Rainforest Alliance® certified beans from Brazil could actually have reduced caffeine - the look on your face after tasting this blend should be "mezza storto".
Organic naturally decaffeinated coffee from Timor, Ethiopia & Columbia are roasted to a medium-dark profile, then we take Rainforest Alliance® and UTZ® certified beans from Brazil (Daterra Farms), roast those to a beautiful medium profile and blend those with the first batch. The result is a half-caff coffee that is right in body, taste and does amazingly as a regular drip brew or a distinguished evening espresso!
Happy Easter, coffee lovers! 🐰☕️ Introducing our delicious Medium Roast Easter Blend, perfect for celebrating the season of new beginnings.
Our coffee beans are carefully selected from the finest regions and expertly roasted to bring out the rich, smooth flavour of this medium blend. With notes of chocolate and caramel, it's the perfect balance of sweetness and boldness.
Whether you're enjoying a lazy morning at home or hosting an Easter brunch with family and friends, our Medium Roast Easter Blend Coffee is the perfect addition to your celebration. Sip on a hot cup or pour it over ice for a refreshing iced coffee.
So why not hop on over to our website and order a bag (or two!) of our Easter Medium Blend Coffee today? With every sip, you'll taste the love and care that went into crafting this delicious blend. Happy Easter! 🐇🌷
Easter Blend - Dark Roast
Regular price
$11.00
We love taking our favourite attributes of high quality coffees and then blending them into strategic ratios.
Our Easter Blend is made from high quality coffees from Guatemala, Brazil and Colombia
Happy Easter, coffee lovers! 🐰☕️ Introducing our delicious Dark Roast Blend Coffee, perfect for celebrating the season of new beginnings.
Our coffee beans are carefully selected from the finest regions and expertly roasted to bring out the rich, smooth flavour of this medium blend. With notes of chocolate and caramel, it's the perfect balance of sweetness and boldness.
Brazil - Peaberry - Medium Roast
Regular price
$6.00
Dark Roast
Fine Citric Acidity
Full Bodied
Chocolate, Nuts, Berries
Peaberry, known in Spanish as caracolillo, is a type of coffee bean. Normally the fruit ("cherry") of the coffee plant contains two seeds ("beans") that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it.
All coffees are arabica and grown between 1800 m - 2000 m above sea level. The Brazilian coffee is from Cachoeira da Grama in Mogiana by Gabriel Dias' family farm.
The varietals included in this unique blend are:
Bourbon
Brazil • Cachoeira da Grama • Medium Roast
Regular price
$6.00
Literally meaning "grass waterfall" in Portuguese, this coffee will take you to the rainforests of Brazil without leaving your living room!
You'll get notes of black cherry, mixed with chocolate and nuts. Low acidity and very smooth, almost creamy!
We met Gabriel Carvalho Dias a few years back and always wanted to work with his family farm. This amazing natural processed, sustainably grown coffee leaves lingering notes of marzipan, black cherry & toffee. It's rich yet very low in acidity! Perfect for any brew method (even espresso), but really amazes us as a pour over or as a heavy bodied french press.
The Farm:
Fazenda Cachoeira da Grama has been in the Carvalho Family since 1890. Gabriel de Carvalho Dias, the owner, is responsible for the property's management. It is located 3 miles from minas Gerais state line and has characteristics from the mountainous areas of Mogiana and from Sul de Minas. On this farm everything is done manually, which includes coffee plantain and harvesting, since its topography does not allow for any kind of mechanization.
The Environment:
Social and environmental sustainability is considered very important in the farm management. Gabriel has developed a program of planting native species to keep a better ecological balance. The farm has a school, a club and an official size soccer field for the employees'bejefit. There are 48 houses for the employees and their families, all with modern facilities. The wastewater is treated to avoid polluting the stream that runs across the farm.
The altitude of the coffee is between 1000-1250 meters above sea level and precipitation is between 1800-2000mm per year with an average temperature of 19 degrees celsius.Perfect for coffee!
Processing:
Coffee is harvested manually on cloth, preventing the beans from getting in touch with the soil. The harvested coffee is immediately transferred from the productions fields to washers, with the separation of the cherry and the green beans from the dry beans, which are sent to the terrace to dry. The cherry and the green beans are processed by the coffee pulper, where the cherry beans are pulped and separated from the green coffee.
The coffee is dried under the sun on paved patios until dry, or on a second option, until the beans reach 20% humidity when the coffee is transferred to driers to reduce humidity to 11%. Subsequently, coffee is stored is warehouse, in wood silos, with low humidity level and free from doors that can affect coffee.
Here is a great article on why we believe traceability is more important than certification:
Literally meaning "grass waterfall" in Portuguese, this coffee will take you to the rainforests of Brazil without leaving your living room!
You'll get notes of black cherry, mixed with chocolate and nuts. Low acidity and very smooth, almost creamy!
We met Gabriel Carvalho Dias a few years back and always wanted to work with his family farm. This amazing natural processed, sustainably grown coffee leaves lingering notes of marzipan, black cherry & toffee. It's rich yet very low in acidity! Perfect for any brew method (even espresso), but really amazes us as a pour over or as a heavy bodied french press.
The Farm:
Fazenda Cachoeira da Grama has been in the Carvalho Family since 1890. Gabriel de Carvalho Dias, the owner, is responsible for the property's management. It is located 3 miles from minas Gerais state line and has characteristics from the mountainous areas of Mogiana and from Sul de Minas. On this farm everything is done manually, which includes coffee plantain and harvesting, since its topography does not allow for any kind of mechanization.
The Environment:
Social and environmental sustainability is considered very important in the farm management. Gabriel has developed a program of planting native species to keep a better ecological balance. The farm has a school, a club and an official size soccer field for the employees'bejefit. There are 48 houses for the employees and their families, all with modern facilities. The wastewater is treated to avoid polluting the stream that runs across the farm.
The altitude of the coffee is between 1000-1250 meters above sea level and precipitation is between 1800-2000mm per year with an average temperature of 19 degrees celsius.Perfect for coffee!
Processing:
Coffee is harvested manually on cloth, preventing the beans from getting in touch with the soil. The harvested coffee is immediately transferred from the productions fields to washers, with the separation of the cherry and the green beans from the dry beans, which are sent to the terrace to dry. The cherry and the green beans are processed by the coffee pulper, where the cherry beans are pulped and separated from the green coffee.
The coffee is dried under the sun on paved patios until dry, or on a second option, until the beans reach 20% humidity when the coffee is transferred to driers to reduce humidity to 11%. Subsequently, coffee is stored is warehouse, in wood silos, with low humidity level and free from doors that can affect coffee.
Here is a great article on why we believe traceability is more important than certification: