A decaffeinated coffee from Finca El Vergel in Colombia, produced by the Bayter family alongside partners Martha Montenegro, Elias, and Shady. The farm grows Catimor, Caturra Rojo, and Groga varieties, and is known for natural processing and innovative fermentation techniques including Koji fermentation. Decaffeination is performed using an ethyl acetate method, reducing caffeine levels to 0.1%. The result is described as smooth, flavorful, and pleasant.
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
