HONDURAS NATURAL
HONDURAS COMSA – NATURAL
NOTES OF BLACKBERRY, COCOA, ORANGE, AND STRAWBERRY
ORGANIC
1220 to 1524 METERS
BOURBON, TYPICA , CATUAI ,CATURRA
NATURAL MILLED
PATIO SUN DRIED
Cafe Organico Marcala, or COMSA, was created in 2000 by 62 farmers who wanted to reform the way coffee was grown. Many of the members belong to the indigenous Lenca tribe who brought their traditional sustainable organic farming practices along with them. In 2001, they were certified organic, in 2006 achieved fair trade status, and today they boast over 300 members—providing much-needed employment to many local farmers and workers, and using the premium they gain from their excellent product for important social projects in their communities. Now recognized as innovators in organic techniques—from carbon sequestration, to methods of drying harvested coffee, to the recycling of wastewater—they share their practices with neighboring countries to find organic solutions to problems such as coffee rust.
MEDIUM ROAST
NOTES OF BLACKBERRY, COCOA, ORANGE, AND STRAWBERRY
HONDURAS COMSA
ORGANIC
1220 to 1524 METERS
BOURBON, TYPICA , CATUAI ,CATURRA
NATURAL MILLED
PATIO SUN DRIED
Cafe Organico Marcala, or COMSA, was created in 2000 by 62 farmers who wanted to reform the way coffee was grown. Many of the members belong to the indigenous Lenca tribe who brought their traditional sustainable organic farming practices along with them. In 2001, they were certified organic, in 2006 achieved fair trade status, and today they boast over 300 members—providing much-needed employment to many local farmers and workers, and using the premium they gain from their excellent product for important social projects in their communities. Now recognized as innovators in organic techniques—from carbon sequestration, to methods of drying harvested coffee, to the recycling of wastewater—they share their practices with neighboring countries to find organic solutions to problems such as coffee rust.
SUMATRA KETIARA
NOTES OF DARK CHOCOLATE, PAPAYA, AND A BIT OF EARTHY SPICE
ORGANIC
CENTRAL ACEH, NORTHERN SUMATRA
1500 METERS
CATIMOR, BOURBON, TYPICA, CATURRA
WET HULLED
SUN DRIED
WOMEN IN COFFEE: Ketiara is a women-run cooperative. The Ketiara Cooperative was started by Ibu Rahmah, who had operated and managed her family’s coffee business for 20 years-purchasing cherries, processing the green, and selling to local traders. Many of these producers are women who unfortunately lost their husbands in the 2003 civil war. They have persevered in a male-dominated culture and industry to produce this bold cupping coffee. The cooperative members voted to become organic and Fairtrade certified in 2012, making a commitment to use these proceeds to create programs for health, education, and public infrastructure projects that will benefit all co-op members.
FULL MEDIUM ROAST
NOTES OF DARK CHOCOLATE, PAPAYA, AND A BIT OF EARTHY SPICE
ORGANIC
CENTRAL ACEH, NORTHERN SUMATRA
1500 METERS
CATIMOR, BOURBON, TYPICA, CATURRA
WET HULLED
SUN DRIED
WOMEN IN COFFEE: Ketiara is a women-run cooperative. The Ketiara Cooperative was started by Ibu Rahmah, who had operated and managed her family’s coffee business for 20 years-purchasing cherries, processing the green, and selling to local traders. Many of these producers are women who unfortunately lost their husbands in the 2003 civil war. They have persevered in a male-dominated culture and industry to produce this bold cupping coffee. The cooperative members voted to become organic and Fairtrade certified in 2012, making a commitment to use these proceeds to create programs for health, education, and public infrastructure projects that will benefit all co-op members.
ETHIOPIA YIRGACHEFFE NATURAL
NATURAL PROCESSED
NOTES OF RASPBERRY, BLUEBERRY, WATERMELON
ORGANIC
2100 METERS
ETHIOPIA HEIRLOOM
NATURAL MILLED
DRIED KENYA DRAWER STYLE
Yirgacheffe coffees like this one are largely produced from traditional Ethiopian varieties of Arabica long grown in the region. This is a “natural” or dry-processed version, meaning the beans were dried inside the fruit, encouraging a flavor profile that is less predictable and deeper than the wet-processed or “washed” floral- and citrus-toned Yirgacheffe profile. Like virtually all coffees from the Yirgacheffe region, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops.
LIGHT ROAST
NOTES OF RASPBERRY, BLUEBERRY, WATERMELON
NATURAL PROCESSED
ORGANIC
2100 METERS
ETHIOPIA HEIRLOOM
NATURAL MILLED
DRIED KENYA DRAWER STYLE
Yirgacheffe coffees like this one are largely produced from traditional Ethiopian varieties of Arabica long grown in the region. This is a “natural” or dry-processed version, meaning the beans were dried inside the fruit, encouraging a flavor profile that is less predictable and deeper than the wet-processed or “washed” floral- and citrus-toned Yirgacheffe profile. Like virtually all coffees from the Yirgacheffe region, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops.
PANAMA
SWEET CREAM, CHOCOLATE, BROWN SUGAR
Elevation: 1100 to 1400 meters
Varietals: Catuai,Caturra,Typica
Milling Process: Fully Washed
Drying Process: Patio Drying
La Santa is a family business that has been owned and operated by the Gallardo family since the 1960’s. Jose Manuel Gallardo is the current owner of the farm that was originally started by his father. Jose’s own son, Pocho, now manages the 225-hectare farm, while his daughter manages the administrative side of the business. When it comes to their coffee, La Santa ensures that all cherries that are picked for their production are 100% ripe. They hand separate any cherries that don’t meet their standards, to guarantee the highest quality and intensity of flavor. Once picked the cherries are washed and patio dried.
MEDIUM ROAST
NOTES OF SWEET CREAM, CHOCOLATE, BROWN SUGAR
‘
1100 to 1400 meters
Catuai,Caturra,Typica
Fully Washed
Patio Drying
Berlina Estate is an 84 hectare farm located in the Boquete District of northern Panama. The farm has been owned by the Tzanetatos family since 1997, however, it gets its name from the wife of the previous owner who was from Berlin, Germany. Clemente Vega manages the farms of Berlina Estate and the approximately 300 workers that are employed during harvest. When it comes to their coffee, Clemente ensures that all cherries that are picked for Berlina Estate’s production are 100% ripe. They hand separate any cherries that don’t meet their standards, to guarantee the highest quality and intensity of flavor.
MEXICO HG OAXACA CEPCO
SOURCED FROM
Oaxaca, Mexico
ELEVATION
900 to 1700 meters
VARIETALS
Bourbon, Mundo Novo, Typica
PROCESS
Fully Washed, Patio Drying
TASTING NOTES:
CARAMEL, CHERRY, GRAHAM CRACKER
MEDIUM ROAST
NOTES OF CARAMEL, GRAHAM CRACKER, CHERRY
900 to 1700 meters
Bourbon, Mundo Novo, Typica
Fully Washed, Patio Drying
In 1989, after the Mexican government abandoned the coffee sector because of budget cuts, the Oaxacan State Coffee Producers Network (CEPCO) was established. CEPCO was able to unite small producers throughout the Oaxacan region and uses the revenue from their Fair Trade sales to provide credit and savings support for its members, promote women’s organization and technical assistance to families, provide life insurance for members and to fund infrastructure improvements. Currently 90% of CEPCO’s farmers own less than 2 hectares.
COLOMBIA SIERRA NEVADA
Variety
Caturra, Castillo, Colombia, and Typica
Region
Magdalena, Colombia
Altitude
750 – 1550 meters
Soil
Clay minerals
Process
Fully washed and dried in the sun
MEDIUM ROAST
NOTES OF CHERRY AND MILK CHOCOLATE
Caturra, Castillo, Colombia, and Typica
Magdalena, Colombia
750 – 1550 meters
Fully washed and dried in the sun
Finca Buena Vista is owned by Eneil Bayona and is located in the village of Minca. Eneil loves to produce coffee; it’s been in his family as long as he can remember. It hasn’t always been easy though, as he’d gotten discouraged by low coffee prices. Since then, he’s worked hard to make sure his coffee is certified as Organic, which has gotten him a much higher premium that he uses to continually re-invest in production and improvement. Eneil is heavily involved in the region and works with neighboring producers to pilot new planting programs and test new varietals.