REGION: Huehuetenango
SUBREGION: Huehuetenango > San Pedro > Necta Agua de las Paloma
PRODUCER: Emilio Tello
PROCESSING: Washed
COFFEE GRADE: SHB EP
SCREEN SIZE: 15 Up
GROWING ALTITUDE: >1600m
VARIETY: Bourbon, Caturra, Catuai
HARVEST:  2015
ARRIVED:  June 30, 2017

 

Go to Home Page for Quantity Discounts                                                                    
1-4 lbs               
$3.75                 

Variety    Caturra
Region     Nariño, Colombia
Harvest    April-August  2016
Altitude    2,000 meters
Soil          Clay minerals
Process    Fully washed and dried inside solar dryers that provide protection from the rain
Arrived    January 20, 2017


See Home Page for Quantity Discounts
1-4 lbs              
  $5.50              



Certification    Organic
Process    Fully washed 
Area:        Esteli, Nicaragua
Altitude:   1200 - 1500 meters
Varietal:    Caturra, Catuai, Bourbon, Catimor and Marogogiype
Harvest:    2017
Arrival       June 21, 2017


Go to Home Page for Quantity Discounts
1-4 lbs               
$5.00                 

Costa Rica La Pastora


This coffee is produced by Cooperativa de Caficultores de Tarrazú RL (COOPETARRAZÚ), a cooperative that was founded in 1960 and now has over 3,200 members from Tarrazu, a canton in the province of San Jose, Costa Rica.  In 2004, COOPETARRAZÚ went through an organizational transformation bringing about five guiding principles for the cooperative: solidarity, transparency, sustainability, quality, and service. As part of their sustainable business model, COOPETARRAZÚ operates a profitable agriculture store and grocery store.  Cooperative members also have access to low interest loans and healthcare. COOPETARRAZÚ also strives to serve the community through environmental protection.

One of the early coffees I bought after my wife and I visited the COOP in 2012.  The photos are of that trip.

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COLOMBIA LA ESPERANZA GEISHA BUENOS AIRES


​The first Colombian Geisha arrived to Café Granja La Esperanza through Carleida state farm, located next to La Esmeralda state farm in Boquete Panama. This farm was leased by Café Granja La Esperanza for 7 years, and it is located in the Alto Jaramillo, Boquete, cradle of the amazing Panamanian Geisha. In 2008, Carleida farm obtained the first place on the annual competition of the best Panamanian specialty coffees, “The Best of Panama”, with its Geisha variety, and has remained among the first places in later years.  

The best seeds of the Panamanian state farm were sown in experimental lots on the three volcanic mountain ranges of Colombia, and the best Geisha bushes are being reproduced on commercial lots in Trujillo and Caicedonia area, from Valle del Cauca State. Geisha coffee trees, robust and cheerful, have grown in great terroirs of Cerro Azul, La Esperanza and Buenos Aires farms, in the foothills of the western mountain range; and in Las Margaritas farm, nestled in a large nest of the central mountain range.

Colombia La Esperanza Granja Geisha Buenos Aires


Our Geisha coffee collectors are paid by day and not by collected quantity in order to motivate their work for quality and not for weight. They must use two different containers, one for coffee cherries with the appropriate ripeness level, and another one for coffee cherries with defects even if they are minimum; our quality control begins at this point. Collectors receive previous training to the harvest and are supervised by a promoter. Unlike other state farms, whose collectors go into each lot to harvest every 15 to 20 days, ours enter lots every 4 days, which allows us to keep a high coffee cherries quality uniformity level.


Cup Profile:

Fragrance and aroma: Citrus flower, sugar cane, lime. Taste and aftertaste: Panela, grapefruit, good apple acidity, creamy and dense body.
Fermentation
Manual and rigorous picking. Adequate equipment for the depulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 18 and 20 hours.
Drying
Once coffee has been fully washed, is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10,5%.y

Columbia Granja La Esperanza Bourbon Tekisic Peaberry


Tekisic is an offshoot of Bourbon that was developed by the Salvadoran Institute for Coffee Research . The variety is known for intense sweetness and significant body. It is primarily grown in El Salvador where it was first planted rather extensively but has also become a viable economic coffee variety in Guatemala and has now made its way to Colombia at Granja La Esperanza.

This particular coffee comes from the Las Margaritas farm in the Valle de Cauca region.  The farm has under 100 coffee trees spanning about 33 hectares and 13 total lots.

The staff is so dedicated to quality and research that they recently spent two years studying the famous Geisha varietal in Boquete Panama, on a property adjacent to the famed Peterson Esmeralda farm.  Their dedication to quality goes so far that coffee harvesters must demonstrate a level of excellence during a five month training period before being qualified to pick the Geisha cherries at the peak of ripeness.

Cup Characteristics: Lovely aroma of milk chocolate and raisins. Big body, black cherry flavors and intense sweetness.  Unctuous and smooth.

Roasting Notes: High grown, hard and durable coffee can be roasted throughout the light to dark spectrum. It will display its acidity and refinement best when roasted more lightly, about 2/3 of the way between first and second crack. Stretch out the time between cracks to expand the body if desired. Can be dark roasted but you will sacrifice many of the nuances that this lovely coffee has..

El Salvador Finca Las Isabellas Pacamara


This coffee is sourced from a farm located near the town of Apaneca within the department of Ahuachapan, El Salvador. The coffee farm is located in the western region of El Salvador and has been in Valdivieso’s family for over 120 years.  Hiding among the farm’s shade-grown coffee plants are numerous Mayan ruins. Archeologists have dated some of these sites at over 3,500 years old.  The farm is located in an ideal micro-climate for coffee cultivation because of its location in the Apaneca/Ilametepec mountain range, one of the most prestigious areas of coffee cultivation in the country. 
Pacamara are BIG beans and fascinating. They are a uniquely Salvadoran variety developed by the Genetic Department of the Salvadoran Institute for Coffee Research over the course of nearly 30 years.
This is an aromatic cup with sweet complex green citrus apple/apricot/lime fruit acidity, but with a sweet chocolaty finish. Look for notes of coriandar, pine. Longer brings up savory nature, faster brings up citrus..

Process    Fully washed, sun-dried
EP:    Yes
Area:    Apaneca, Ahuachapan, El Salvador
Altitude:    about 3600 feet

Elevation: 5,500 feet
Varietal: Caturra, Typica,  Bourbon
Process: washed
Growing Altitude: 1200 – 2000 m.a.s.l
Arabica Variety: Caturra, Typica, Bourbon

Harvest Period: September – December
Arrived:    May 18, 2017

Flavor: Citrus
Body: Round

Acidity: Bright


See Home Page for Quantity Discounts

1-4 lbs              
$4.25                




Harvest:    2017
Arrived      May 20, 2017


See Home Page for Quantity Discounts
1-4 lbs               
$5.75                 

Colombia Granja La Esperanza Bourbon Rojo Honey **


Not your “everyday” Colombian.  A bit expensive for a Colombian, but worth a try!
A fantastic coffee from Granja La Esperanza, this time a honey processed coffee from the Las Margaritas farm. This red bourbon varietal is partially depulped during processing, leaving 50% of the mucilage on the bean, giving it a honey color, hence the name. The Las Margaritas sits at an altitude of 1550-1650 meters above sea level in a province called Campo Azul.
Cafe Granja La Esperanza manages 3 farms: Cerro Azul, Potosi, and Las Margaritas in eight distinct microclimates located in three mountain ranges in Colombia, which gives the experienced agronomists behind Cafe Granja La Esperanza plenty of room to experiment with a number of variables, such as microclimates, processing methods, and varietals. The team at Granja La Esperanza is driven by a combination of science, business, and an obsession with quality coffee. The team creates milling and processing protocols tailored for each distinctive microclimate and varietal.
The staff is so dedicated to quality and research that they recently spent two years studying the famous Geisha varietal in Boquete Panama, on a property adjacent to the famed Peterson Esmeralda farm, before becoming the first producers to bring the varietal to Colombia at their Finca Cerro Azul in Trujillo. Their dedication to quality goes so far that coffee harvesters must demonstrate a level of excellence during a five month training period before being qualified to pick the Geisha cherries at the peak of ripeness.
In addition to winning the Triple Crown Award at SCAA in 2012, coffee from one of their farms, Finca Cerro Azul, was ranked second place with a score of 88.25. Coffees from Cafe Granja La Esperanza were also used in competition by the winners of the Brewer's Cup and Roasters Choice Awards. Their hard work was described as an "unrelenting quest to steadily obtain the most perfect cup of coffee" and this coffee is proof of their success in this quest.
Region: Caicedonia, Campo Azul Producer: Granja La Esperanza Altitude: 1550-1650 meters; 5100-5450 feet Cultivar: Red Bourbon Milling: Honey Process (semi-fermented) Picking: Only full matured cherries
Cup Characteristics: Very sweet and caramelly with aroma of molasses. Crisp, lemon acidity. Floral, chocolate malt flavors and a creamy, viscous mouth feel, ending with clean finish with some lingering chocolate final notes.
Roasting Notes: This high grown coffee can be roasted to a number of levels, from City to French, but a roast approaching second crack will preserve sweetness while displaying depth.

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78 Espresso Blend 


78 Espresso Blend was intended for the fans of classic espresso profiles. (Nostalgic espressi of yesteryear danced in our mind like sugar plum fairies, only with more heavy chocolate and a touch of rustic baker’s spice.) In terms of the blend’s character, the goal was to put together a chocolaty blend that stood up well to milk, and performed just as well on its lonesome. It wouldn’t have been wise to restrict our green coffee choices to specific origins, especially given all the coffee we have available, so the focus was on the desired flavor profile – a heavy, classic espresso – instead.


To that effect, we tasted a good many coffees as possible blend components. Light and bright Africans (for example, a washed Yirgacheffe) didn’t fit the bill for this blend, but clean and sweet Central American coffees (e.g. Mexico, El Salvador) worked well, adding body and caramelized sugars. Instead of immediately determining that we needed this blend to be Brazil-based, we tasted through many test blends and decided on the one with the most pleasing flavor profile, which happened to be a mix of those clean and hefty Central American coffees for sweetness, along with deep chocolaty and fruity coffees from East Africa for body and a little extra verve. Foremost in our effort was consistency of flavor profile, and the suitability of each component in the blend. Equally important was selecting components with well-defined contributions to the final profile – this would allow us to easily target and replace coffees as they come and go with the season.




PROCESSING DESCRIPTION: Fully washed and sun dried
COFFEE GRADE: SHG EP
GROWING ALTITUDE: >1200m
VARIETY: Bourbon, Caturra, Typica
CERTIFICATIONS: Organic
HARVEST;   2015
ARRIVED;    March 18, 2017


See Home Page for Quantity Discounts
1-4 lbs              
$4.75                

PROCESSING DESCRIPTION: Fermented in resting tanks, washed, patio sun dried.
REGION: Huehuetenango
LATITUDE & LONGITUDE: N 15° 29´33.00”/ O 91° 45´05.75”
COFFEE GRADE: SHB
GROWING ALTITUDE: 1700m
VARIETY: Bourbon, Caturra, Catuai

Arrived:  February 15, 2017


See Home Page for Quantity Discounts
1-4 lbs        
$5.25          

Colombia El Mirador Diela Lopez


Pasto (formally, San Juan de Pasto) is the capital of Colombia’s southwestern most department, Nariño. It’s about an hour south of Buesaco, and just two hours by car north of the Ecuadorian border. Pasto rests along the rift straddled by two of Colombia’s three major Andean mountain ranges. The valley runs like a fertile trough through Colombia, down from Medellín through Cali and then Popayán, hitting Buesaco and then Pasto, and before you know it you’ve traced the gorge all the way to Quito, Ecuador.

Just outside the city limits of Pasto, Diela López is cultivating coffee and mandarins on a 15 hectare plot she calls El Mirador. The farm is large enough that in addition to the help from her husband and their two children, she must hire eight of her neighbors to help during the harvest season with picking and processing. Like most small scale farmers in Colombia, her coffee is pulped, fermented, and dried on site at the farm’s micro-mill, which Diela personally oversees.

This small lot nearly slipped by us when it arrived. We cupped it, of course, but the coffee is a quiet hero, not prone to blaring its own horn. It wasn’t until Colleen King brewed a batch – and set the entire office abuzz with how tasty it was – that we realized we had another delightful Colombian Crown Jewel on our hands. Colleen has some brew notes below you should definitely scope to help make the most of this coffee.

Tasting Notes: tangerine, chocolate, cherry, caramel, light floral, sweet.
"

Colombia Granja La Esperanza Yellow Bourbon ​


Colombia Granja La Esperanza Yellow Bourbon is sourced from a family owned estate located in the municipality of Caicedonia within the Valle de Cauca department, Colombia. The Granja, consisting of four distinct farms (Cerro Azul, Las Margaritas, La Esperanza, Potosi, and Hawaii), is managed by Rigoberto and Luis, two of eleven siblings following in the footsteps of their grandparents who began cultivating coffee in Valle de Cauca in the 1930s. Their father first brought the Bourbon variety to the farms in 1945. Rigoberto and Luis meticulously manage the various micro-climates throughout the four farms to ensure optimum adaptability and exceptional cherry maturation for the Bourbon variety at Las Margaritas. The brothers have also embraced innovation at their wet and dry mill to reduce water and fossil fuel consumption. Beyond coffee, the brothers focus on creating gender balance in the workforce, dignified wages, and educational opportunities for workers and their children.
In addition to winning the Triple Crown Award at SCAA in 2012, coffees from Cafe Granja La Esperanza were also used in competition by the winners of the Brewer's Cup and Roasters Choice Awards. Their hard work was described as an unrelenting quest to steadily obtain the most perfect cup of coffee" and this coffee is proof of their success in this quest.
This Yellow Bourbon coffee was used in and won 1st place at the Dutch Barista Championship this past year in 2016 by two time champion Lex Wenneker.
Cup Characteristics:  Enticing aroma. Caramel, citrus, grapefruit and vanilla flavors. Very well balanced with just the right proportions of body and acidity. Balsamic, acetic acidity. 
Roasting Notes: High grown, hard and durable coffee can be roasted throughout the light to dark spectrum. It will display its acidity and refinement best when roasted more lightly, about 2/3 of the way between first and second crack. Stretch out the time between cracks to expand the body if desired. Can be dark roasted but you will sacrifice many of the nuances that this lovely coffee has..


Variety:    Yellow Bourbon
Region:     Caicedonia, Valle del Cauca, Colombia
Harvest:    May - July  2016
Altitude:    1,500 – 1750 meters
Process:    Fully washed and dried in mechanical dryers
Arrival:      April 14, 2017

Honduras  Capucas Organic – Fair Trade 


COCAFCAL, or the Cooperativa Capucas Limitada, is located in western Honduras near the Celaque National Park –a cloud forest containing the country’s highest mountain. The cooperative represents an estimated 12 communities from the municipalities of San Pedro and Corquin, in Copan. Together, they work to promote the sustainable development of their local economy through financial, technical, productive and marketing services for members and families.  Reducing poverty and increasing standards of life for their community are their main objectives and ongoing development programs have benefited approximately 5,000 people in Las Capucas and surrounding regions. Members are dedicated to growing sustainable conventional, organic and Fair Trade coffees. The cooperative’s General Assembly, which manages the democratic use of the Fair Trade premium, is comprised of 10 members, nine of whom are women.

COCAFCAL invested $1,000 in certification premiums in an environmental campaign to promote the maintenance of community spaces and reduce litter. The cooperative paid for the construction and installation of  twenty garbage dumpsters close to local schools, churches, health clinics and grocery stores. Banners with environmental messages were also painted on the dumpsters. The cooperative coordinated presentations for school children on the proper handling of garbage, cleaning and community space stewardship. COCAFCAL also organized a film festival to screen environmental movies and organized a skit where the main character, the “Lorax,” teaches the audience principles of conservation and environmental stewardship.

Cupping Notes
Cupping characteristics: Clean & sweet aromas, chocolate notes, soft nutty notes, mild acidity, full body, balanced.


Americas​

Costa Rica CoopeDota Tarrazu Santa Maria ​​


In 1960, some 96 coffee producers united to form Coopedota, the Dota Valley coffee cooperative. Today, the co-op has more than 800 members, and together they harvest 65,000 coffee bushels every year – almost 1600% more than when the cooperative was founded.
However, before Coopedota was founded, the region's coffee farmers had little knowledge of the production or sales process: there were no mills in the region, so producers were forced to sell their beans at unfair prices to resellers. Today, Coopedota's members take their beans to a shared wet mill in Santa Maria, and use their cooperative power to sell their coffee for a fair price.
Coopedota is not only committed to promoting the social economy of Los Santos area coffee producers, but also to protecting the environment. All member producers strive to create and market a "green" coffee – beans that are grown, harvested, dried and roasted utilizing environmentally friendly techniques. As part of its ongoing commitment to the local community and the environment, Coopedota participates in sustainable development, fosters recycling programs, utilizes renewable energy, reduces water consumption, and reuses its own coffee production by-products..


Grower:    Cooperativa de Caficultores de Dota, R.L. (CoopeDota)
Variety:    Catual, Caturra
Region    :  Dota, San Jose, Central Valley Costa Rica
Harvest:    October - February
Altitude    1,550-1,950 meters
Process:      Eco-pulped, fermented, and washed. Dried in the sun and in mechanical dryers

Arrive:        June 30, 2017



See Home Page for Quantity Discounts
1 - 4 pounds              
   $5.50            

Harvest:   2016
Origin:      Valle del Cauca, Trujillo
Growing conditions: 1750 masl
Farm size: 2 hectares

Arrived:     April 19, 2017
Botanical variety: Geisha (Esmeralda special)
Process: Fully washed.


1 lb.               3 lbs            5 lbs.       
$30.00           $28.00          $26.00


Colombia La Esperanza Granja Geisha Buenos Aires PEABERRY


1 lb .             3 lbs.           5 lbs.

$22.00 .        $21.00        $20.00

Peru Organic – Fair Trade DECAF*


About Peru Fair Trade Organic
Peru is one of the largest producers of organic coffee in the world. There are over 110,000 small landholding coffee farmers in the country, and most of the farms are only a couple of hectares. Because equipment to process coffee is so expensive, many farmers are banding together to form cooperatives to share equipment costs, knowledge and to improve the quality of their coffee.

Cooperatively gathered from farmers in the Jaen and San Ignacio provinces of northern Peru and processed at the Cenfrocafe Cooperative. There are 2000 coop member farmers contributing cherry and most of the coffee is grown between 1300 and 2000 meters, 4300 to 6500 feet. The contributing farms are very small with average organic production of only 40 pounds of coffee, in parchment, per acre. The coop provides its members with technical assistance and quality control advice, plus economic and leadership training as well as loans that are used to cover harvest costs and schooling for children.

This is an export grade called APU which is the top sort from the Cenfrocafe Cooperative. Coffee rated 86+ points are separated and sold under this standard, the best offered.

Peru is the world's leading producer of organic coffee. The main varietals represented here are Typica, Caturra and Bourbon. All processing is fully washed which includes depulping, fermentation, washing and sun drying.


Cup Characteristics: Medium body, slightly sweet with mild acidity. Clean with well structured body. Ripe berry, grape, tropical flavors.

Roasting Notes: Full City suggested for lighter roasts. This coffee is also well suited for dark roast enthusiasts as it is bright and hard enough to withstand additional roasting beyond second crack.


1-4 lbs            5 lbs            

$7.75              $7.50                  

Guatemala Huehuetenango San Pedro Necta


This SHB coffee comes small holder farms in the San Pedro Necta district of Huehuetenango, Guatemala. It is grown at 1700 masl, is 90% screen 15 up, and is comprised of Bourbon, Caturra, and Catuai varities. The coffee is fermented in resting tanks before being washed, sun dried on patios, and finally sent to dry mill Beneficio Ixchel. 
You get a sense of Rosma's sweetness straight from the grinder. The dry fragrance has a smell of caramel-coated raisin and all-spice, a nice butter and sugar sweetness. There's a roasted almond note too, particularly 'vocal' in the dry fragrance. The wet aroma shows a fruited side, peaches cooked with raw sugar, a caramel sweetness with floral accent on the break. Full City roasts show chocolate roast tones, burned sugar and such, and a sweet prune smell on the break. Rosma is a coffee that cups well, but brews even better. Equally high levels of sweetness and acidity in the City+/Full City range, with complex fruit and spice notes emerging as the cup cools in temperature. The sweetness is like honey and caramel, and the darker you take it, the more high % cacao bar is expressed. The acidity 'pops' too, all the way to FC, refreshing like fruit juice. City roasts show hints of apple and white grape, while FC roasts develop darker fruit notes, plum and concord grape, sweet and juicy. Body is big with this coffee, conveying the fruit and chocolate notes nicely well into the finish. This makes a great brewed coffee in the City to Full City roast ranges. We pulled a shot of espresso with our Full City roast, and it was so delicious - thick, rich chocolate flavors, and deeply sweet.
Roast Recommendations:  City to Full City+; lighter roasts highlight acidity, whereas sweetness sees a significant boost at City+/FC .


Grade: PB Peaberry
Altitude: 5,750-5,900 feet,
Milling: Washed
Picking: Every 4 days during harvest season and only fully matured cherries
Crop Year: 2017
Arrived: May 30, 2017

See Home Page for Quantity Discounts
1 pound .              3 pounds .         5 pounds      
  $9.00                   $8.00                $7.00            

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Process    Honey
Area:       Calcedonia
Altitude:    1664 meters
Varietal:    Red Bourbon
Harvest:     2015
Arrived:     October 13, 2016


                                                                       **For Availability and Current Pricing, please email Chris at beechwoodcoffee@gmail.com                                                            


Nicaragua Jinotega Paraiso ORGANIC​


This delicious Nicaraguan is certified organic and features a rich, buttery body with notes of dark chocolate, caramel and almond. A crowd-pleasing-pick-me-up!

Juan de Dios Castillo and his wife Miriam Aruaz began buying land in the Jinotega region of Nicaragua to begin the Paraiso farms in the 80s and now operate five small farms. Much of the family coffee business has been passed on to their children who formed J&M Coffee (Juan and Miriam) and continue their legacy today. The family also owns and operates their own wet and dry mills so they have quality control of their coffee from beginning to end! Their focus since forming J&M Coffee has been to produce high quality coffee without compromising the environment through the use of sustainable and organic practices.

Not the usual Nicaraguan profile (light, crisp and fruity with a bit of milk chocolate), but were a little suprised at what was found! The J&M coffee family grows five different varieties of coffee, including Caturra, Catuai, Bourbon, Catimor and Marogogype in order to craft a blend of beans that is truly their own. We found their expert blending yielded a rich, buttery body that was balanced and had warm notes of dark chocolate, caramel and almond. Fans of Guatemalan coffee will love this coffee as well, as it's got the same big body and nutty dark chocolate, though we found it was a more balanced than most Huehuetenangos we've had. Perfect for a morning pick-me-up and sure to be a crowd-pleaser!

Roasting: Start with a Full City (Medium), or just to the second crack. This coffee roasts very evenly and is suited for Medium-Dark roasting as well. Be warned that as you go darker, the body may thin a bit, but the dark chocolate notes will be more prevalent.

Recommendation: Great as a morning pick-me-up as it's so bold and flavorful! Folks who enjoy Guatemalan coffee will also enjoy this one..

Varietyl:    Pacamara
Harvest:     2016
Arrived      April 4, 2017

1-4 lbs              5 lbs.             
 $5.75              $5.50    


Arrived      February 1, 2017


See Home Page for Quantity Discounts
1-4 lbs             
$5.25                

 


Harvest:  2016
Arrived    June 1, 2017


See Home Page for Quantity Discounts
1-4 lbs                  
  $6.25                 

Colombia Popayan Excelso


One of our most requested coffees, Colombia Excelso Popayán grows in the acclaimed Cauca (market name Popayán) region. Balanced and medium-bodied with expressions of lush fruit, this specialty-grade Colombian is classified Excelso for its bean size. A coffee with character and hearty aroma, the Popayán exemplifies the classic American cup. We take it to a medium roast to tease out complexity and nuance that, at a darker roast, would become more thinly dimensioned. The Popayán takes on a darker quality as it cools. A shining example of the best from Colombia.

The coffee producing areas of the Cauca region of Colombia are lush with rainfall, cloud cover, and soil conditions ideal for coffee cultivation. Dense clouds form from the Pacific and release heavy rainfall over the Cauca valley that averages 80 inches yearly. A cool mountainous climate prolongs the development of the Popayán's coffee cherry which deepens the berry flavor absorbed by its seed, or coffee bean. This flavor is accentuated during the fermentation stage when the defruited bean is processed.


Colombia harvests the world's largest quantity of specialty-grade coffees which are typically high-grown, hand-sorted, and wet-processed (washed). It is the only South American coffee producer with both Atlantic and Pacific ports, affording the country a distinct shipping advantage. Coffee is so central to its economy that cars seeking to enter the country must first be sprayed for harmful bacteria.


Mexico Jaltenango/Chiapas Organic


This SHG EP quality coffee comes from the Jaltenango district. It is organically certified and was cultivated by the ICEAAC farmer's group.   The coffee is from a confederation based in Chiapas - basically a corporate entity collectively owned by farmers, nearly 3000 families in total. They work in several highland growing regions - mostly inhabited by indigenous Mayans - and this coffee is from a group of around 300 small-holders in the Jaltenango micro region. As a group they benefit from collective bargaining, agricultural training, and reinvestment programs that help command a higher premium for their coffee.

Cupping Notes from Coffee Shrub – their rating 85

The dry grounds show a nice range of baking spice smells, along with some raw sugar sweetness. Taking the roast toward FC builds a more pungent, molasses smell. The wetted grounds of light roasts have a mingling of toasted caramel and nut, with a bittersweet sense on the break. There is a really nice balance of sugar browning sweetness and roasted nut elements in City+ roasts, gentle acidity, and black tea hints. Full City roasts have a dried fig note, along with a sort of "cheap" chocolate flavor. The finish is bittersweet and a nuttiness rings out in the long aftertaste. This is a "coffee" coffee, and one of the best Mexico coffees we've tasted in a while..

Guatemala FECCEG Organic Fair Trade


Fair-trade coffee farmers in Guatemala recently saw their coffee rank among the best in a crowded field of competitors in the Guatemala 2016 Cup of Excellence Competition. 
FECCEG members at the cup of excellence auction The Alliance for Coffee Excellence partners with national coffee boards in producing countries to host competitions and identify the world's best coffees and coffee growers. The auctions that follow attract bidders from around the globe. Prices in this year’s auction of Guatemalan coffees ranged from $7.10 per pound up to $53.10 (for reference, the current market price for coffee is at $1.44).
El Vergel, a coffee farm in Guatemala owned by Fair-trade certified co-op FECCEG, placed eighth in this year’s competition. The coffee – with notes of vanilla, raisin and peach, and sweet, green apple flavors – sold for $12.60 per pound to a roaster in Saudi Arabia.
El Vergel (ver-HELL) Bourbon—The Orchard. Here is a farm completely separated from other coffee lands by steep walls in every direction. El Vergel has honeyed body with exquisitely nuanced layers of strawberry, green apple, and refined chocolate lace.
El Vergel comprises about 121 acres on the Western slope of the Sierra Madre mountain range in the department of San Marcos. Humid ocean air blankets the farm, which sits at an elevation between 4,000 and 5,000 feet near a Quetzal reserve – home to Guatemala’s national bird. Technical advisors from FECCEG manage El Vergel to experiment with new techniques.
Region:  Quetzaltenango
Growing Altitude:  1400-1600 masl
Arabica Variety:  Bourbon, Caturra, Catuai, Typica
Harvest Period:  December-April
Milling Process:  Fully washed, patio dried
Flavor:  Good body, chocolate, grapefruit, juicy finish

Brazil Mogiana Eagle 17/18 ​


IMogiana Eagle is a blend of Bourbon, Catuai and Mundo Novo made from top lots produced in the Alta Mogiana region of Brazil.  The Mogiana region, which runs along the Sao Paulo and Minas Gerias border, is home to some of the most consistently sweet and well-structured naturals produced in Brazil. The hand select lots from individual farms and process them to create a smooth, clean, highly consistent end product. This coffee makes an excellent addition to an espresso blend, and can also be used as a single origin as it has a very consistent and clean cup profile. Our goal with this coffee is to have a consistent profile from lot to lot, and year to year, making our Fancy Mogiana Eagle a coffee that you can rely on year round. 

ORIGIN: Brazil
REGION: Mogiana
PROCESSING: Natural/Dry Processed
VARIETAL:  Bourbon, Catuai, Mundo Novo
COFFEE GRADE: Fine Cup
SCREEN SIZE: 17/18
HARVEST:  2017
ARRIVED:  June 21, 2017

See Home Page for Quantity Discounts
1-4 lbs              
$5.00                

 

Guatemala Las Palomas



Huehuetenango is one of the great remote coffee growing regions of the world with towering mountains and steep expansive green valleys. 

This standout micro lot was cultivated by Emilio Tello in the village of Agua de las Palomas in Guatemala's department of Huehuetenango. This lot is predominately Bourbon, Caturra, and Catuai varieties and was cultivated around 1600 m.

I bought this coffee that was ordered by Four Barrel Coffee in San Francisco.  They are a small specialty coffee roaster.  It is a decent coffee offered at a very nice price. 

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Variety            Caturra, Catuai
Region             San Marcos de Tarrazú in the province of San José in Costa Rica
Harvest            2016
Altitude            1,300 – 1,600 meters
Soil                   Volcanic loam
Process            Fully washed and dried in the sun
Aroma              Dry: Brown Sugar. Crust: Nutty. Break: Floral
Flavor              Citrus, Chocolate, Tropical Fruit
Body                Round BodyAcidity Lively Acidity    
Arrived:           April 19, 2017


See Home Page for Quantity Discounts
1-4 lbs              
$4.75                

   

Region:                        San Pedro and Corquin
Growing Altitude:         1350+ MASL
Arabica Variety:            Lempira, IHCafe90, Castillo
Milling Process:             Washed
Harvest:                        2016
Arrived                          June 30, 2017


See Home Page for Quantity Discounts
1-4 lbs             
 $4.50