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.
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.
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.
"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.
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.
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.