Coffee Descriptions

Colombia Santa Barbara

 The Santa Barbara Estate has a passion for quality.  Because it is an  estate, and not a co-op, it is not eligible for "fair trade"  certification, but the workers and farmers are well-taken care of, and  paid above-fair-trade standards.  The estate has also chosen not to pay  for organic certification, but their dedication to environmental  sustainability and care includes a commitment to grow coffee in organic,  traditional methods. The farmers are paid for QUALITY, not QUANTITY.   This makes a huge difference.  With the right incentives, only perfectly  ripe coffee is picked, the cherries are sorted and processed carefully,  so you end up with a Colombian that's sweet, creamy, and  oh-so-drinkable without defects or off-tastes. 

Roasted  to Full City+, a few seconds into 2nd cracks,  is my sweet spot for  roasting this bean.  There are some mild cherry notes, creamy milk  chocolate, and mild acidity.  Overall sweetness, no bitterness, and  clean after taste.  Sometimes we take it into the dark roast territory,  30 to 40 seconds into rolling 2nd cracks and still have a great cup of  coffee.

Costa Rica La Gladiola

 

This Costa Rica is  overseen by the the La Minita Farm regarding the quality and processing  of this bean. They put their seal of approval on it, and export it to the  US.  La  Gladiola has a floral aroma (rose).  This is partly due to the varietals  grown and the processing techniques, but probably the soil and  surrounding plants come into play as well. As with any good Costa Rica,  it is a well-balanced coffee, which simply means, it has SOME  brightness, SOME body, and SOME complexity, none of which are  overpowering.  The floral aroma and sweetness of the  coffee make it a pleasing cup of coffee.


Uganda Bugisu

 Ugandan coffee is not your “Typical African” mug of sweet fruity acidic  tones.  It is low acid, even mildly earthy and bold tasting in darker  roasts.  It’s our suppliers #1 best selling coffee, both roasted and  unroasted.   It's one of our favorite origins to support, and here's  why:

The Bugisu co-op is the only organic certified coffee in  Uganda, and it's also Rain Forest Alliance Certified. These beans are  grown near a town called Sipi Falls, which is near Victorian Falls and  several other waterfalls — one of the most beautiful places in the  world.  The Ugandan people need our support to improve their processing  mills, afford certifications, and attract larger buyers so that their  industry can continue to grow and get better reputations.  Supporting  this co-op’s efforts is essentially  supporting all of Ugandan’s  specialty coffee industry, and every year this crop tastes better and  gets bigger.  It’s a mug of coffee you can really be happy about.

We  like to do this coffee as dark roast, 25-30 seconds into rolling second  cracks, and it's a mug of coffee that tastes like a triple picked  premium Sumatra Mandheling.  We sometimes like it as a Full City Plus  roast of 10 seconds into second cracks, and it's a rich mug of coffee  with raisin cookie, figs, brown sugar, baker's cocoa. 

Coffee Descriptions

Peru COOPASFI - Medium Roast

 "Cooperative Agraria “Frontera San Ignacio” Ltda was officially  established in June 1969. Gender equality was an important factor when  the land was purchased and divided among producers. This particular  cooperative is unique because they empower and promote “women grown”  coffee. These women contribute to the physical and sensory quality of  the coffee. They are always managing new projects and developing new  ways to improve the lives of their families.They focus their efforts on  improving quality and delivering consistent coffee to different markets.  In 2016, a committee of women was created by the cooperative and they  are responsible for distributing loans which will enable producers to  improve their own land while also taking part in new developments for  their kitchens, crafts and livestock. They also created a computer lab  which allows all members to stay up to date with modern technology. An  organic, high grown fair trade coffee. Well balanced and sweet, with a  creamy body reminiscent of caramel. Vanilla like flavors pair with a  sweetness that lingers in the aftertaste. 

Honduras Water Process Decaf

For  those of you who are concerned about the use of chemicals in the decaf  process, Mountain Water Process Honduras is a crowd-pleasing choice.  It’s sweet and flavorful and can pass for a non-decaf coffee.  It is  bird-friendly, certified organic, certified fair trade, and you can read  all about the co-op here.

A  nice clean sweet Central American coffee full of flavor,   I roast it   to a Full City+ about 5 seconds into the 2nd cracks.  It’s a great cup  of decaf. 

Cascara, Coffee Cherry Tea

Coffee bushes produce cherries, a coffee bean is the pit inside the coffee cherry.  The cherry fruit is sun-dried and enjoyed world wide as Cascara, Coffee Cherry Tea. It has a distinct fruity, lemony black tea flavor that is crisp, sweet, and refreshing. 

Sun-dried Cascara has 8x the antioxidants of blueberries, and more health-giving properties than acai or pomegranate, and is caffeinated like regular black tea.  It is used to make tea blends, ice cream, Ethiopian Hashara spiced tea, espresso lattes, sparkling soda, and is delicious mulled with spices of orange, cinnamon, and cloves.

Ingredients: Organic Cascara

Tasting Notes:  Cherry, black tea, hibiscus, honey and lemon

Directions:  1 Tbsp of Cascara for every 8 oz. of water, steep 4-5 minutes.