SPECIALTY GRADE CRAFT COFFEE.
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SINGLE ORIGIN COUNTRY COFFEE
We choose the best coffee from countries around the world. SPECIALITY COFFEE!
Specialty coffee refers to the highest quality coffee available, a distinction that applies to the entire journey of the coffee bean, from farm to cup. It's a term that signifies meticulous care, exceptional characteristics, and often, ethical sourcing.
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BRAZIL SANTOS SPECIALITY COFFEE
Journey with us to the rolling, emerald hills of Sul de Minas, where a special coffee story unfolds. Here, kissed by a mild climate and nourished by gentle rains, thrive the descendants of noble coffee lineages: Mundo Novo, Catuai, Icatu, and Bourbon. Grown at a sweet spot of 950 to 1,100 meters, these beans soak in the unique microclimate that coaxes out their finest qualities.
Open this bag, and you're not just getting coffee; you're experiencing the essence of Sul de Minas. As you brew, anticipate a cup with a welcoming medium acidity and a smooth, comforting body. Delight in the bright, juicy notes of mandarin orange that dance with the familiar richness of chocolate. The story concludes with a clean and lingering finish, a testament to the care, tradition, and natural goodness held within these beans. Each sip is a taste of Brazil's heartland and the dedication of its small-scale farmers.
COLOMBIAN COFFEE
The journey of these beans is one of pure intention. Washed clean and then kissed by the warm Colombian sun, they slowly develop a character that speaks of their origin. The result is a cup that awakens the senses with a medium, bright acidity and a satisfyingly rounded body. As you sip, layers of flavor emerge: the comforting bitterness of dark chocolate dances with the sweet tropical notes of ripe mango and the delicate blush of peach. This is not just coffee; it's a testament to the land and the collaborative spirit of the farmers, a complex and nuanced brew born from passion and tradition.
CUPPING NOTES: Medium Acidity, Rounded Body, Dark Chocolate, Mango, Peach, Nice Complexity
Grade: Excelso, EP
REGION: Tolima
ALTITUDE: 1,500-2,100 M
PROCESS: Washed and Sun Dried
VARIETALS: Caturra, Castillo, and Tipica
Details: A small group of farmers formed Cafe del Macizo in 2003 in the countryside municipality of Planadas, in the state of Tolima. With 59 lifetime growers, the group shares decades of knowledge and resources with each other to product high quality coffee. Located in the foothills of Cordillera Central, the beautiful mountains shape the lush landscape.
COSTA RICA SPECIALITY GRADE COFFEE
In the verdant, mountainous region of Perez Zeledon in Southern Costa Rica, where the air is crisp and the sun shines with a tropical warmth, lived tiny treasures: the Catuai and Caturra coffee beans. Nestled at altitudes stretching from 1,400 to 1,900 meters, they thrived under the watchful care of the Coope Agri community.
The day these beans were roasted was a pivotal moment in their story. The heat coaxed out their hidden depths, unlocking a vibrant character that would soon delight coffee lovers. Brewed into a steaming cup, they sang a bright and lively acidity that danced on the tongue. A comforting medium body followed, a smooth embrace that carried intriguing notes of warm brown spice and the sweet caress of brown sugar. Just when you thought the story was complete, a delicate hint of juicy stone fruit emerged, adding a layer of delightful complexity. 2
HONDURAS SPECIALITY GRADE COFFEE
Embark on a journey to the cloud-kissed highlands where a collective of family dreams has blossomed into exceptional coffee
Brew a cup, and let the story unfold. A gentle medium acidity awakens the palate, creating a smooth and comforting medium body. Delight in the warm embrace of hazelnut, the sweet depth of molasses, and the subtle, comforting note of graham cracker. The experience culminates in a clean and satisfying finish.
CUPPING NOTES: Medium Acidity, Medium Body, Citrus, Dark Chocolate, Roasted Almonds
Grade: SHG, EP
Cooperative: CAFESCOR (Cafes Especiales Corquin, S.A. de C.V.)
ALTITUDE: 1,200-1,800 M
PROCESS: Fully Washed and Sun Dried
VARIETALS: Caturra, Catuai and Pacas
Details: CAFESCOR (Cafes Especiales Corquin, S.A. de C.V) is a notable coffee cooperative based in the Corquin region of Honduras, a country known for its rich coffee culture. This cooperative is distinguished by its dedication to producing high-quality, specialty coffee while emphasizing sustainable and eco-friendly farming practices. There are 131 producer partners, including 37 women and 94 men working across 400 hectares. Operating in the western part of acidity, and a rang of flavors including fruity, nutty, and chocolatey notes.
Beyond coffee production, Cafescor is deeply committed to community development and sustainability. The cooperative offers training in sustainable agriculture to its members, ensuring environmentally responsible coffee production and preserving the local ecosystem. Additionally, Cafescor engages in various community initiatives, focusing on education and social development. This blend of quality, sustainability and community support has elevated Cafescor's status in the global coffee market and has contributed significantly to the esteemed reputation of Honduran coffee.
MEXICAN SPECIALITY GRADE COFFEE
Once perfectly ripe, these precious cherries were carefully harvested and given a refreshing wash, highlighting their inherent sweetness and clean character. As they were meticulously sorted and graded, a promise of exceptional quality was sealed within their green husks.
Finally, the day arrived when these remarkable beans embarked on their journey to become your morning ritual.
Roasted to perfection, they revealed their captivating story in every cup. A gentle medium acidity awakened the palate, followed by a luxuriously creamy body that embraced the tongue. Notes of rich, dark chocolate unfolded, intertwined with the bright tang of dark cherry and the sunny zest of orange. The story concluded with a sweet and clean finish, a testament to their meticulous cultivation and processing. Each sip was a tribute to the land, the farmers, and the spirit of Alma de Chiapas.
CUPPING NOTES: Medium Acidity, Creamy Body, Rich Chocolate, Dark Cherry, Orange, Sweet and Clean Finish
Grade: SHG, EP
REGION: Chiapas
ALTITUDE: 1,000M -1,800 M
PROCESS: Washed
VARIETALS: Typica, Bourbon, Marchellza, Oro Azteca, Costa Rica Hybrid
Details: Alma de Chiapas is an umbrella cooperative for certifications as Fair Trade for groups of farmers. Alma de Chiapas is an incubator to strengthen these groups in business, finance and quality management and graduate them to and become a direct, independent member of Impacto Transformador. Alma de Chiapas is made up of 599 farmers, (490 men and 109 women) and cultivates 1654 hectares of land.
SUMATRA SPECIALITY GRADE COFFEE
Imagine the journey of a humble coffee bean, born high in the misty hills of Northern Sumatra
Prepare your senses for the embrace of dark chocolate, the grounding touch of earthy undertones, and a finish that lingers warmly on your palate.
With each sip, you're not just enjoying a cup of coffee; you're experiencing the culmination of dedicated farming, an age-old processing technique.
You're savoring the story of the Sumatran bean – a full-bodied testament to the art and tradition of coffee.
Cupping Notes: Dark Chocolate, Earthy, Lingering Finish, Medium Acidity, Full Body
Region: Northern Sumatra Blend
Altitude: 1450 - 1600 M
Grade: Grade 1 Double Picked
Processing: Giling Basha (also known as wet-hulling)
Varietal: Tim Tim, Typica, Ateng, Onan Ganjang, Jember
Harvest Months: November to May
Details: This is from Aceh and Lake Toba, where small-holder farmers own as little as 100 plants up to a few acres of land. Due to the unique processing method, Sumatran coffee usually lacks the acidity and brightness of coffee grown in other regions of the world, but has increased body and deep earthy notes. Wet-hulling is something of a hybrid between a natural and a washed. First the coffee runs through a depulper and then it ferments overnight. The farmers dry the parchment to around 50%. A collector will dry it down to about 25% and then send it through a huller to
NICARAGUA SPECIALITY GRADE COFFEE
Step into the misty highlands of Nicaragua, where the story of this exceptional coffee begins.
As you brew this coffee, you're not just preparing a beverage; you're partaking in a story of collaboration and dedication. Expect a cup with a balanced medium acidity and a smooth, inviting body. Let the comforting notes of hazelnut and the sweet depth of molasses mingle on your palate, followed by a subtle hint of warm graham cracker. The finish is clean and lingering, a final nod to the care and passion poured into every bean. Enjoy this taste of Nicaragua coffee, a brew with a heart.
Cupping Notes: Dark Chocolate, Earthy, Lingering Finish, Medium Acidity, Full Body
Region: Northern Sumatra Blend
Altitude: 1450 - 1600 M
Grade: Grade 1 Double Picked
Processing: Giling Basha (also known as wet-hulling)
Varietal: Tim Tim, Typica, Ateng, Onan Ganjang, Jember
Harvest Months: November to May
Details: This is from Aceh and Lake Toba, where small-holder farmers own as little as 100 plants up to a few acres of land. Due to the unique processing method, Sumatran coffee usually lacks the acidity and brightness of coffee grown in other regions of the world, but has increased body and deep earthy notes. Wet-hulling is something of a hybrid between a natural and a washed. First the coffee runs through a depulper and then it ferments overnight. The farmers dry the parchment to around 50%. A collector will dry it down to about 25% and then send it through a huller to remove the parchment layer. Finally, the coffee is dried down to about 12-13% before export.