Our Coffee and Farmers
Good Feature Roast: Finca La Laja
ROAST: Light
REGION: Huatusco, Mexico
FARMER: Sampieri Family
PROCESS: Yellow Honey
VARIETAL: Caturra
PROFILE: Aroma: Citrus, brown sugar Taste: Mandarins, black tea, caramelized sugar
Mouth feel: Juicy, bright & sweet Finish: Finish Light, balanced
About this Coffee
Finca La Laja uses the honey process method, in which coffee cherries are picked, sorted, and have the skin of the coffee cherry removed without removing the sweet mucilage (the honey!) underneath. The sticky, sweet layer of the fruit is left on the bean while it's drying. The natural sugars concentrate and seep into the bean itself, creating the unusual and naturally sweet cup profile.
Cooperative Anserma
REGION: Caldas, Colombia
FARMS: Co-op Anserma
VARIETAL: Castillo
PROCESS: Washed
PROFILE: Aroma: Brown Sugar Taste: Semi-sweet chocolate, toasted walnut Mouth feel: Medium body, juicy Finish: Sweet, lingering
Grupo Rio Azul
REGION: Huehuetenango, Guatemala, Caldas, Colombia, and Cerrado, Brazil
FARMS: Grupo Rio Azul, Co-op Anserma & Co-op Cooxupe
VARIETAL: Mixed Arabica
PROCESS: Pulped natural & Washed
PROFILE: Aroma: Dark chocolate, molasses Taste: Bittersweet chocolate, dark caramel Mouth feel: Creamy, rich Finish: Roasted nut
Global Village Espresso
REGION: Caldas, Colombia, Cerrado, Brazil, and Mount Hagen, Papua New Guinea
FARMS: Co-op Anserma, Madan Estate & Daterra Estate
VARIETAL: Castillo, Bourbon, Blue Mountain
PROCESS: Washed & Natural
PROFILE: Aroma: Smoky Taste: Dark chocolate, toasted marshmallow Mouth feel: Heavy, full body Finish: Easy, dried fruit, clean
Daterra Estate Decaf
REGION: Cerrado, Brazil
FARMS: Daterra Estate
VARIETAL: Bourbon
PROCESS: Washed
PROFILE: Aroma: Caramel Taste: Dark chocolate, buttery, caramelized sugar Mouth feel: Full body Finish: Clean
