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27 products
27 products
Saka Decaf Bar (DEK) is an authentic Neapolitan espresso blend offering the bold, full-bodied experience of traditional Italian coffee without the caffeine.The Italian Decaf that tastes exactly like a classic Neapolitan Bar espresso. This 50% Arabica and 50% Robusta blend retains a thick crema and rich notes of dark chocolate and toasted nuts. Ideal for home baristas seeking a decaf espresso that performs like a regular espresso without the buzz.
Why Saka Decaf Bar?
- Authentic Neapolitan Profile: Unlike thin or acidic specialty decafs, Saka DEK delivers the syrupy body and low acidity characteristic of Naples’ coffee culture.
- Indistinguishable Flavor: Expertly roasted to ensure the chocolatey, nutty flavor profile remains intact after decaffeination.
- Superior Crema: The 50/50 Arabica-Robusta split provides the structural integrity needed for thick, persistent crema on home espresso machines.
Flavor Profile & Tasting Notes
- Tasting Notes: Deep notes of dark chocolate and toasted nuts with a smooth, lingering finish.
- Mouthfeel: Full-bodied and velvety—specifically roasted to produce a rich crema that stands up to milk.
- Acidity: Very low, providing a mellow and balanced cup suitable for any time of day.
- Aroma: Intense and aromatic, retaining the "freshly roasted" scent typically lost in decaffeination.
Experience the vibrant soul of the Amalfi Coast in every cup. Amalfi Tafuri is a premium espresso blend crafted by the legendary Torrefazione Tafuri in Naples. Part of the specialized Tafuri Line, this 60% Arabica and 40% Robusta melange is designed specifically for espresso enthusiasts who crave the traditional body of Neapolitan coffee but desire the refined, aromatic nuances of modern specialty roasts.
Why Choose Tafuri Amalfi?
If you find the "Bar Line" (like Gran Bar or Crema Bar) too bold, the Tafuri Line is your bridge to specialty coffee. It offers the thick crema and "kick" of a 40% Robusta blend, but with the elegance of a floral, fruit-forward Arabica.
Flavor Profile & Tasting Notes
- Tasting Notes: A sophisticated balance of toasted almond, creamy chocolate, and warm spices.
- Mouthfeel: Refined and silky with a luscious, persistent crema.
- Acidity: Pronounced yet gentle; features vibrant fruity undertones that linger on the palate without bitterness.
- Aroma: Intense and floral with deep fragrance.
Experience the elegance of the Amalfi Coast with Tafuri Positano. Part of the exclusive Tafuri Line by Saka Caffè (Torrefazione Tafuri), this 80/20 blend is crafted for those who love the rich, syrupy body of traditional Neapolitan espresso but crave the nuanced fruit and floral notes of modern specialty coffee. The Bridge Between Tradition and Specialty Coffee.
Why choose Tafuri Positano?
Unlike the "Bar Line" which focuses on bold, dark chocolate and low acidity, Positano offers a "Modern Espresso" profile—medium-roasted to preserve the origin characteristics while maintaining the legendary Neapolitan crema that home baristas prize.
Flavor Profile & Tasting Notes
- Tasting Notes: A refined balance of rich dark chocolate and toasted almond.
- Mouthfeel: Exceptionally silky body with a thick, persistent crema.
- Acidity: Crisp and lively, reminiscent of green apple.
- Aroma: Intense and fragrant, featuring floral undertones that set it apart from the classic Saka Bar line.
Farm: Gachatha Coffee Factory
Producer: Gachatha Farmers Cooperative Society
Country: Kenya
Region: Nyeri
Process: Washed
Variety: Batian, SL28, SL34, Ruiru 11
Notes: Neroli, Cassis Syrup, White Nectarine
Elevation: 2110 MASL
Harvest: November 2025 - January 2026
This coffee was produced by small holder farmers of the Gachatha Farmers Cooperative Society in Nyeri, Kenya. This lot is a field blend of local Landraces, mainly Batian, Ruiru 11, SL-28 & SL-34. Gachatha is the washing station or Factory, managed by Gachatha Farmers Cooperative Society. The washing station is ~2110MASL.
This coffee is processed using a specific Kenya-style process. Ripe cherries are picked, delivered by famers to the washing station, where they are digitally weighed and tracked with the farmer. The cherries are hand sorted from green and defects, before being sent to a depulper. The coffee is then sorted by density, using water, before being sent to tanks. Then its dry-fermented for 20 - 24 hours. Once its ready, its rinsed through washing channels, where its again sorted for density. The coffee is then sent to soaking tanks, where its kept underwater to ferment again for 24 - 48 hours. Its then drained, and sent to drying beds until the desired moisture content is reached.
This is a bright and elegant Washed Kenyan profile. This cup is refreshing with floral Neroli on the nose. When hot there is fragrant White Nectarine, and sweet-tart Cassis Syrup. Exceptionally well-defined, this is a great presentation of one of our favourite coffee regions.
Region: Nyeri, Kenya
Producer: 839 smallholder farmers organized around Kiama FCS
Varietal: Field blend of SL-28, SL-34, Batian and Ruiru
Process: Washed
Tasting notes: white grape, black currant, puer tea orange.
Producer info and cup notes:
Within the Kiama FCS, Kiangundo operates at a similar scale to Ichuga with 839 members delivering cherry to their site at 1,800masl. Jackson Mahu Kooro, an active member of Kiama who delivers cherry to Ichuga, currently oversees operations at Kiangundo after working as a machine operator there for 17 years. Through Jackson's dedication and attention to detail, and the hardwork of its 5 permanent on site staff members, Kiangundo's quality remains stable year over year. After the predominantly red flavors of Ichuga, we were delighted to find this classical black currant cup as a good companion coffee to it. While hot, blackberry and blackcurrant jump to the top of the palate, eventually giving way to cleaner tones of white grape, orange blossom, and black tea, reminding us of a puer tea orange.
Source: Cafe Imports
Region: Nyeri, Kenya
Producer: 835 smallholder farmers organized around Kiama FCS
Varietal: Field blend of SL-28, SL-34, Batian and Ruiru
Process: Washed
Tasting notes: black cherry cola, red currant, honeysuckle
Producer info and cup notes:
Ichuga washing station, owned by Kiama Farmers Cooperative Society(FCS) is managed by Stephen Kinyua and processes cherry for over 835 smallholder farmers that live in the surrounding Nyeri county. On average, these farmers only tend to half a hectare or less than 300 trees, growing at an average 1,800masl. Kiama FCS was established in 2005 after a merger between 2 neighboring co-ops, and eventually grew to represent over 3,000 smallholders. Kiama operates 4 different washing stations including Gachuiro, Kiangundo, Ichuga and Kiamaina. After the government reforms in 2023 changed the way coffee exports are handled, Kiama was able to obtain its own export license and bargain directly with buyers, increasing its ability to better advocate for its members and ask for more fair prices for their coffee. This classically processed double-washed lot hits exactly what you'd expect from a Nyeri coffee, with a red fruit forward cup the highlights red currants, black cherry cola, and an abundance of citric aromatics like lemon and lime zest. As it cools, a beautiful honeysuckle floral tone rises to the surface and lingers long on the finish.
Source: Cafe Imports
Farm: Danche Washing Station
Producer: SNAP Specialty Coffee
Country: Ethiopia
Region: Gedeb, Gedeo, SNNPR
Process: Hydro Honey
Variety: Kurume, Dega, Wolisho
Notes: Strawberry Creme, Concord Grape, Lime
Elevation: 2110 MASL
Harvest: November 2025 - January 2026
This coffee was produced by the small holder farmers and the workers at Danche Washing Station in Gedeb, Gedeo, SNNPR Ethiopia. This lot is a field blend of Landrace cultivars along with, Wolisho, Dega, and Kurume. Danche is the washing station in Worka Chelbesa, managed by SNAP Specialty Coffee. The washing station is ~2110MASL.
This coffee is processed using a new and innovative method. Ripe cherries are harvested and measured for sugar content. Only fruit with Brix content above 20 is selected. The cherries are mechanically sorted from green and defects, before being floated in ceramic tanks to remove floating cherries. The coffee is then placed on raised beds, and dried in shade for 48 hours. While the coffee is drying, the fermenting tanks are washed and smoked with olive trunks. The whole partially-dried cherries are then placed into the tanks, and quenched with water. The cherries undergo 24 hours of anaerobic fermentation, before being opened and fermented 24 hours aerobically. The cherries are then removed, and placed inside on shaded drying beds, to dry for 25 days.
This is a big and bold high-intervention natural, with a process-driven ferment character. This coffee left off the table with intense Concord Grape jam, Strawberry Creme, and gentle Lime acidity. Vibrant and explosive, this is an exploratory coffee with a lot of energy.
Region: Nyeri, Kenya
Producer: 835 smallholder farmers organized around Kiama FCS
Varietal: Field blend of SL-28, SL-34, Batian and Ruiru
Process: Washed
Tasting notes: lime juice, green apple, cane sugar.
Producer info and cup notes:
Founded by the Mutira FCS in 1975, Mugaya washing station provides processing and drying, technical agriculture advice and services, and regularly checks in with its 924 members to ensure the surrounding land remains healthy and vibrant. Mugaya sits at 1570masl, and farmers are encouraged to plant shade trees and grow beans, macadamia, and other crops to maintain the health of the soil. In the cup, we find an extremely high green apple and lime acidity that absolutely knocked our socks off on the initial offer sample of this coffee. Despite this loud punchy start, this coffee contains multitudes, opening up to notes of buttery chardonnay, nectarine, and kiwi.
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