El Salvador Buenos Aires
One of the major issues in specialty coffee today is the drastically changing landscape on several levels. Fifty years ago coffee farming was a much different endeavor than it is today. Quality was not the first and foremost concern, quantity was. Producing more and more coffee was the goal, not producing the most high-quality coffee. As a result, many farmers have lost touch on what buyers/roasters expect of them. By the time a farm reaches the third or fourth generation, it’s likely that the farm has made major adjustments to meet the new demands. But, far too often, younger generations abandon coffee farming altogether because it’s difficult work, and when done incorrectly, leads to much lower premiums, and honestly a lot of the times this isn’t the farmer’s fault. They may not have sufficient information to process their coffee according to the newest standards. So, what we have here is the result of fighting this trend – an older coffee producer, Aida Batlle, with copious experience farming and a diligent mill owner, J. Hill, have teamed up to give counseling and consulting to other farmers in the country who likely do not have all the information necessary to produce super-high-end specialty lots. By teaming up with Aida and J. Hill, Florence Hill de Mathies has improved the quality of her coffee, seen the high premiums for quality, and can now genuinely reinvest in her farm.
We taste gentle tones of round plums and sweet nougat – expect this coffee to be simple, balanced, and truly approachable.
Processing – Fully Washed
Varieties – Red Bourbon
Harvest – October through March
Farmer – Florence Hill de Mathies
Altitude – 1400-1600 Meters Above Sea Level
Region – Apaneca-Ilamatepec Mountain Range, Chalchuapa Municipality, Santa Ana Department
Uganda Kapchorwa Community
Uganda is a really unique coffee origin. Most of the varieties growing in Uganda originated in neighboring Kenya where they were replanted and eventually transformed in the unique microclimate of Mt. Elgon, where coffee farmers found perfect elevations to grow specialty coffee. This lot in particular comes from the Sebei tribe who until recently were having their coffees blended in with their neighbor’s coffee because of ethnic divides and prejudices. Luckily over the last several years our sourcing partners have successfully managed to separate the high-quality lots produced by the Sebei from their neighbors, ensuring the farmers receive high payments for their diligent work.
This coffee is tasting balanced and approachable with tones of chocolate, citrus, and mild ginger that makes for both a complex and comforting cup
Processing – Fully Washed and Fermented 12-24 hours
Varieties – SL-14 SL-28
Harvest – November – April
Farmers – 997 farmers from the Kapchurwa Community
Altitude – 1600-2100 Meters Above Sea Level resulting in balanced and nuanced flavors
Region: Eastern Uganda – Mt. Elgon
Honduras La Conception Honey-Lot
Manuel Pereira is a second-generation coffee producer in Marcala Honduras. In his youth, Manuel frequently visited different coffee farms where his dad worked, and eventually fell in love with the process of producing coffee. Eventually, Manuel and his wife Linda began Finca La Conception, their own coffee farm. Over the years Manuel has continued to experiment in his processing, including not only washed lots but honey and dry-processed experimental lots as well. A few years ago, De La Finca founder Nelson Amador met Manuel Pereira and the two discussed De La Finca’s goals to add value to every member in the supply chain, from the producers all the way to roasters. The result has been a flowering relationship between De La Finca and Finca La Conception which has led to improved quality and premiums paid back to Manuel and Linda. We’ve purchased a limited quantity of Manuel’s honey-processed lot. We really loved the sweet honey flavors paired with a bright yellow plum tone that’s really refreshing. This coffee reminds us of late-night summertime bonfires with your best friends, s’mores in hand, and the nothing but the best vibes.
We taste fun and funky tones of yellow plum, pears, and fresh honey with a mouthfeel that’s dense, complex, and unique.
Processing – Honey-Processed
Varieties – Bourbon, Catuai, Icatu
Harvest – October through March
Farmer – Manuel Pereira and his family
Altitude – 1655 Meters Above Sea Level
Region – Marcala Municipality, La Paz Department