Capsules The Miners Nespresso®- Colombia Condor DECAF

Miners coffee capsules are designed for use with NESPRESSO®coffee machines. The aim is to offer great coffee to everyone, anywhere, anytime, with respect for nature.

The capsules are made from organic food and have a TUV certificate of compostability. This means they are safe for home composting.

• Acidity - low
• Bitterness - low
• Sweetness - higher

THE STORY OF COFFEE

EL VERGEL FARM

The El Vergel project was originally created to develop innovative practices that could improve the conditions of the families involved in the project. Marha Bayter is behind the project together with her sons Elias and Shady. The farm itself is located in the Tolima region, which is located on the slopes of the Andes Mountains in Colombia.

The main impetus for Elias and Shady to produce their own decaffeinated coffees was the realization that the vast majority of these coffees across Colombia are made from low quality raw material. That's why this new decaf is created using only quality coffees from El Vergel Farm. The result is a product that retains its unique character despite the processing.

REGION TOLIMA

The Tolima region is located in central-western Colombia. The word Tolima itself comes from the local indigenous language and translates as 'river of snow or cloud'. The region is located in the Cordillera Central, in the middle of three mountain ranges, which provides a wide range of microclimates suitable for growing high quality coffees. Coffee production is the main agricultural activity in the area, next to bean growing and cattle breeding.

The local soil is very rich in nutrients, offering ideal conditions for planting coffee trees. Local growers originally concentrated mainly on large yielding, lower quality crops. Over time, however, they began to move towards selective coffee and concentrate on working with microlots, which require considerably more care and resources. Quantity gradually gave way to quality and within a few years Tolima was at the forefront of the selective roasters' minds.

SUGAR CANE PROCESSING

In sugar cane processing, the coffee is first steamed to remove the parchment layer. During steaming, the moisture content increases and the beans gradually swell, making it easier to extract the caffeine. At this point, the total caffeine content is slowly reduced to the desired level by continuous washing using extractors derived from the fermentation of sugar cane. The beans are then rinsed with clean water and steam to remove the solvent residue from the innermost parts. Finally, the beans are dried until the original moisture content is reached. This method of processing is gentle on the grain as it avoids the use of high temperatures and excessive pressure, which can fundamentally disrupt the cellular structure of the grain.

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