Our Coffee and Farmers

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Good Feature Roast: Finca La Laja

ROAST: Light
REGION: Huatusco, Mexico
FARMER: Sampieri Family 
PROCESS: Yellow Honey
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
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
PROCESS: Washed 
PROFILE: Aroma: Caramel  Taste: Dark chocolate, buttery, caramelized sugar  Mouth feel: Full body  Finish: Clean