Akam Coffee Works

Dona Nenem's decaf blended with 25% of its regular coffee for body, cutting caffeine by 75% to about 20 mg a cup. Berry with Brazilian nuttiness; roasted every ten days.

Berry, nuts

A natural from Fazenda Dona Nenem in the Cerrado that keeps Brazil's nutty character but adds winey, berry sweetness, with just a little bitterness. For drinkers bored of ordinary Brazils.

Nuts, winey, berry

From El Brillante, an 11 ha farm in Santa María, Huila run by father and son Alberto and Carlos Alberto Lizarazo, who keep part of the land as native forest. Cherries ferment in sealed bags, are pulped and dry-fermented 48 hours, then dried 8 to 15 days under cover. Light and floral with a long finish.

Orange, Darjeeling, blackcurrant

Pink Bourbon from El Diviso, the Huila farm whose coffee the 2022 World Barista Champion used. Cherries oxidise 48 hours with their mosto, dry-ferment 60 hours sealed, wet-ferment 24 hours at 16 to 17 °C, then get a 50 °C hot soak and cold rinse.

Lemon, orange, grapefruit, tangerine, berries, tropical fruit

A washed Bourbon from the Pacas family in Santa Ana, aged in rum barrels. Milk chocolate and brown sugar with a little orange, and rum on the finish.

Milk chocolate, brown sugar, orange, rum

An anaerobic washed lot from the Shantawene washing station in Sidama. Juicy, lemonade-like acidity with orange and a botanical note, finishing with soft peach sweetness.

Lemonade, orange, herbal, peach

The natural lot from Shantawene, roasted medium-dark: soft dark-cherry acidity and juicy sweetness, red-wine tannins and a long pineapple-like finish.

Dark cherry, red wine, pineapple

A Caturra from Sergio Ortez's El Porvenir in Nueva Segovia, processed as a natural orange honey.