Rumibamba – Organic – Washed$21.00 – $105.00
Our second offering from Peru, this one is an Organic bean, with a flavor profile of a classic South American roast, the one your mom and dad would have loved if third wave coffee existed back then. A mix of dark and milk chocolate, and caramelized sugar, are the clear flavor profiles with this Andes Mountain roast. There is nice secondary flavor of Turkish fig and Medjool dates, which makes for a nice balanced, if not mellow finish. If you aren’t quite ready for the bright, citrus flavors from Ethiopia, Kenya and Rwanda, this is the one to start with, especially if you take your mornings a little slow and easy.
These organic beans are grown in the Department of Cajamarca, located in the northwest of the country, in a town called San Ignacio. Cajamarca’s tradition of producing coffee beans dates to the 18th century, when coffee was first brought to the area to be grown. Located at between 4,500 to 5,100 feet in elevation, the town is charmingly known as the “land of coffee, honey and natural forests”. Interestingly, the town is located at nearly the identical distance from the equator as Ethiopian and Colombian coffee, albeit on the southern side of the divide.
Rumibamba is a washed process bean. The ripest cherries are selected by the over 2,400, typically small co-operative farmer/members of CENFRO. The small scale nature of most of the farmers results in manual de-pulping, home-built dryers and roadside parchment drying beds throughout the region of plantations.
Aguilera Yellow – Honey Process$21.00 – $105.00
Our first honey process since we sold out of a Peruvian honey just over a year ago, what a delight this visitor from the mountains of Costa Rica is. In between a natural and washed process, Aguilera Yellow produces flavor notes of orange, nectarine, cranberry with a pleasant sugary molasses finish. Those with very refined or sensitive palates may pick up berry, passionfruit and floral notes as well.
The beans come from the hilly areas south of Costa Rica, closer to the Pacific Ocean, at an elevation of around 4,500 feet, in a tiny sliver called the West Valley. Farmed on a 150 acre piece of land that is owned by a family of 12 called the Aguilera Brothers (which also consists of some sisters), the average of 150 days of rain helps produce consistently great coffee. The farm extends into some very remote and inaccessible areas, which is part of why they hire 50+ workers each year to help with the harvest, all from the same local families each year, and paying a higher than average wage for the industry in the area.
Honey process is accomplished by a de-pulping of the cherry fruit, so that most of it is gone, however it isn’t washed afterward, leaving behind a sticky mucilage that is very honey-like in texture and taste. The coffee is then turned regularly to keep the mucilage consistent and sticking to the bean. This farm dries its coffee on tarps along a soccer pitch they built for the local community and its workers, making for happy workers and coffee beans that have something to look at as they dry their way into your grinder and cup.
Roaster’s Choice$18.00 – $89.00
12 oz. or 5 lb. bag. The Chief Roaster will hand select a favorite of of the moment just for you! You can add a note about which flavor notes you typically like, fruity, citrus, chocolate, stronger, milder, etc., and he will factor that into his selection.
Guatemala Finca El Rincon$22.00 – $110.00
This is a full bodied, medium roast coffee that brings together a variety of complex and rich flavors. This bean is low in acidity and bitterness and carries nutty and chocolatey notes. The sweet hints of caramel and toffee balance the tartness of dark chocolate and berry for a smooth, buttery, honey-like finish.
Finca El Rincon coffee beans come from El Mirador Finca El Rincon in La Libertad, from the region Huehuehtenango, which is managed by the Molina family. The coffee is grown between 5,085 and 5,580 feet above sea level, and the varietals include Bourbon and Caturra.
This is a wet processed, washed bean, dried on raised beds.