El Aguacate Decaf

About the Coffee

This decaf comes from various smallholder farms in Huila, Colombia, growing Caturra and Castillo varieties at 1,500 meters. The lot is decaffeinated using the sugarcane process, a method developed in Colombia that uses ethyl acetate derived from fermented sugarcane to strip caffeine from the green beans before roasting.

The sugarcane method works at lower temperatures than some older decaffeination processes, which helps the beans hold onto more of their original character going into the roast. Because the coffee is sourced from many smallholders rather than one farm, the lot is built for consistency, blending cherries from multiple growers to land on the same cup profile year-round.

About Anchored

Zane Kelsall and Dean Petty started Anchored Coffee in Dartmouth, Nova Scotia. Kelsall had owned and run cafés for years and wanted control of the coffee from the green bean to the cup. Petty came from selling craft beer. They raised money, did their research and opened as a roasting business straight away.

They roast on a 12-kilo Probat and record every roast in Cropster, a roasting software that stores each profile. Every bag is printed with its batch number and roast date, so each one can be traced to the roast it came from.

"Anchored is our first roaster featured from the Atlantic provinces. I sampled an Americano from Anchored while on a trip to Cape Breton this summer, and emailed them for samples before I got home. Anchored's lineup of coffees is extensive without being weird (that's a huge compliment), and it was a blast selecting these coffees for you."

- Dean, Director of Coffee