This coffee is a blend of Castillo and Colombia varietals produced by a co-operative of farmers in the Huila region of Colombia at an altitude of 1600-1900 meters. The coffee is processed using the Sugarcane Decaffeination method, which involves soaking the beans in ethyl acetate derived from sugarcane to remove caffeine while retaining the bean's original character. This coffee offers a flavor profile featuring notes of red apple, caramel, and raisin, and is suitable for both black and white coffee preparations.
Based in London, Nostos Coffee is a micro-roastery inspired by the Greek word for "homecoming." Their philosophy is to create a sense of comfort and connection through coffee. They roast in small batches, focusing on quality and the unique story behind each bean, aiming to bring a taste of home with every cup.
