Micro-Lot

Description:

• Light Roast
• High Acidity
• Notes of Green Apple, Peach, and Rhubarb
• Full Bodied
• Sweet
• African Coffee
• Micro Lot
• 12 oz. bag

Other Information:

• Fully Washed
• Dried on Raised Beds 
• The region produces a lot of specialty coffee
• This lot is from producers of new plantations! 
• Harvested June through September

Description:

• Light Roast
• High Acidity
• Notes of Floral, Green Apple, and Lemongrass 
• Full Bodied
• Very Sweet
• South American Coffee
• Micro-Lot
• 12 oz. bag

Doña Amparo is an example of Perseverance! After losing her husband to illness 20 years ago, she continued to farm and raise her 5 children. Two of these children help her now on the day to day farm upkeep, and live here with their families. With a higher altitude than most farms in this region, Angosturas is a true pleasure to visit with natural forests and wildlife surrounding it. 

Other Information:

• Fully Washed
• Dried on Patio and solar dried machine
• Harvested May through July

Coffee Description:

• Light roasted
• Full bodied and fruity flavor from start to finish.
• Bright acidity and sharp cranberry sweetness up front. The cooler cup brings some jammy strawberry notes and a watermelon finish.

These beans come from the Kintamani Highlands in Bali, Indonesia.

The Kintamani highlands, where most coffee is grown, sits atop a large volcanic plateau between 1,300-1,700 meters above sea level. Coffee tree varieties include a high percentage of Bourbon and Typica, along with shade trees such as Erythrina, Albizia, tangerine and orange. The use of pesticides is forbidden on the island, so any growing aids are 100% organic. Although most coffees exported from Indonesia are wet-hulled, coffee from Bali use a dry processing method, which gives it unique flavorings.

We recommend brewing through chemex, v60@1:17. It also makes an excellent milk based espresso!

About Mexico Finca Vista Hermosa

Mario Santiz Lopez is a second-generation coffee farmer and the owner of Finca Vista Hermosa, a small 6 acre farm in Chiapas, Mexico. 

Before they grew coffee, Mario's parents raised corn and beans, but those crops did not provide enough income to sustain the family. Out of desperation, his father took a job at one of the larger area farms. It was there that he learned about coffee production and the potential earnings he could achieve by growing coffee.

The Lopez family started growing coffee and things went well until 2012 when their plantation was hit by leaf rust. They had been growing non-resistant varietals and the disease decimated their farm. Production fell from 60 to just ten bags per year. Fortunately, in 2014 an exporter started supporting the Lopez family through the "Mas Cafe" project. The program helped them renovate and recover almost 5 acres. Soon, production increased to 120 bags per year, saving their farm and livelihood.

The farming community in Altos is strong. Every year in August, area producers in this region celebrate the 'Virgen de Juquila" religious festivity. They have a big gathering where they invite friends and family to drink Posh (a local drink) and eat Tamales. Each year after harvest there is a similar celebration with the workers at the farm.

Other Information

• Region: Altos, Chiapas Elevation: 1600 - 1750 masl 
• Varietals:Bourbon, Typica, Catuai, Mundo Novo
• Process: Washed
• Harvest Start Month: January - March

Coffee Description

• Medium Bodied
• Almond, Milk Chocolate, & Tropical Fruit
• Mild Acidity 
• 12 oz.
• Micro-Lot Coffee

About the Honey Process

The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry - or coffee honey - that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural. 

This Tarrazú coffee was hand-picked, de-pulped and moved to patios - African beds - where it was dried for a week until it reached the desired humidity.  

About the Beneficio San Diego Mill 

Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since.  Today Beneficio San Diego specializes in coffees from the Tarrazú and Tres Rí​os regions. The mill takes pride in striving for ever-increasing efficiency and quality standards. At the same time, it has taken a leading role in working with producers to ensure good community relations and sustainable production. 

• Light Roast
• Notes of Honey & Baker's Chocolate
• Micro-Lot
• 12 oz. Bag

• Light Roast
• Fruit Bomb Aroma
• Notes of Strawberry, Tangerine and Sweet Milk Chocolate
• 12 oz. 
• Micro-Lot

• Light Roast
• Notes of Black Tea, Grapefruit, Caramel, and Peach 
• Process: Washed
• Micro-Lot 
• 12oz.