Stay Golden

Coffee Name: (Co-Op) La Palmera

Origin: Huila, Colombia

Process: Washed

Varietals: Caturra, Castillo, Colombia

Altitude: 1500 MASL

Tasting Notes: Strawberry, Caramel, Balanced

La Meseta is a full bodied medium roast with notes of strawberry, grapefruit, brown sugar and chocolate. It’s a washed, dry milled coffee grown at 1500 MASL in Huila, Colombia made up of Caturra, Castillo and Colombia varietals. Palmera is sourced and processed with Aromas del Sur in Pitalito, Huila, where they have a new state of the art dry mill that sorts, cleans, and selects coffee prior to preparing it for shipment .

Origin: Huila, Colombia

Process: Washed / Sugarcane EA Decaf

Varietals: Castillo, Caturra, Colombia

Altitude: 1200-2100 MASL

Tasting Notes: Lemon, Toffee, Creamy

Origin: Cerrado Mineiro, Brazil

Process: Natural

Varietals: Catuai

Altitude: 1100 MASL

Tasting Notes: Cherry, Milk Chocolate, Sweet

Paubrasil is an example of a 100% traceable Brazilian coffee. Each container has a QR code that provides info on the producer and the growing practices. Each contributor signs a statement of good practices, abides by Brazilian labor laws and stores their coffee in certified warehouses. This gives us the peace of mind we need to purchase coffee from Brazil - and these extra steps that Ally takes to ensure the safety of their producers is not just good, it's necessary.  

Origin: Turrialba, Costa Rica

Process: Washed

Varietals: Caturra Peaberry

Altitude: 1200 MASL

Tasting Notes: Kiwi, Toffee, Spritely

One of our first relationship coffees - Aquiares is the largest farm in Costa Rica, located at 1200 MASL on the hillside of the Turrialba volcano. 1800 workers live on this farm and own their homes. Diego Robelo manages the farm, taking after the trailblazing of his father, Alfredo Robelo, who worked tirelessly to transform Aquiares. This farm serves as a model of sustainable agriculture. They welcome researchers of all kinds and are always looking for ways to improve their crop and take care of the land. The coffee we chose is a Caturra peaberry. We taste kiwi and toffee with a spritely effervescence.

Origin: Aserrí, Costa Rica

Process: Natural

Varietals: Red/Yellow Catuaí

Altitude: 1850 MASL

Tasting Notes: Plum, Anisette, Syrupy

Finca Cedral Alto is in the Terrazu region of Costa Rica and sits at 1850 MASL. This is their first crop! Jorge Vasquez runs the farm, bringing with him 43 years of production experience. His goal is simple - to continue his family’s tradition of coffee growing and to improve specialty coffee for Costa Rica. Sean had the opportunity to go to Costa Rica and meet the Roble Negro team in March. After meeting and seeing their heart for sustainability he decided to purchase two lots from them, a washed and natural, both made up of red and yellow catuai. The natural process coffee tastes like plum and anissette and has a syrupy body. Finca Cedral Alto has seven water sources that contribute to the flora and fauna of the farm. Due to this they can rely on the microorganisms of the mountain to act as a natural and sustainable herbicide, resulting in better tasting coffee. The team at Roble Negro invites you as you drink their coffee to be a part of their family. We are so proud to begin this long term relationship with Roble Negro!

Origin: Aserrí, Costa Rica

Process: Washed

Varietals: Red/Yellow Catuaí

Altitude: 1850 MASL

Tasting Notes: Tropical Fruits, Maple, Balanced

Finca Cedral Alto is in the Terrazu region of Costa Rica and sits at 1850 MASL. This is their first crop! Jorge Vasquez runs the farm, bringing with him 43 years of production experience. His goal is simple - to continue his family’s tradition of coffee growing and to improve specialty coffee for Costa Rica. Sean had the opportunity to go to Costa Rica and meet the Roble Negro team in March. After meeting and seeing their heart for sustainability he decided to purchase two lots from them, a washed and natural, both made up of red and yellow catuai. The washed coffee has tropical and maple taste notes and comes across very balanced. Finca Cedral Alto has seven water sources that contribute to the flora and fauna of the farm. Due to this they can rely on the microorganisms of the mountain to act as a natural and sustainable herbicide, resulting in better tasting coffee. The team at Roble Negro invites you as you drink their coffee to be a part of their family. We are so proud to begin this long term relationship with Roble Negro!

Origin: Honduras

Process: Washed

Varietals: Bourbon, Typica, Caturra, Margogipe

Altitude: 1200-1600 MASL

Tasting Notes: Stone Fruit, Dark Chocolate, Sweet

Finca Caracol is all about empowering women to become self sufficient. The mission of the farm is to assist women coming out of violent relationships and using coffee as a reconstructive vehicle. These women are working day in and day out to make a better life for themselves and their children and we are so proud to partner with Finca Caracol to support them on this mission. This coffee will taste like stone fruit and dark chocolate.  

Origin: Huila, Colombia

Process: Washed

Varietals: Caturra

Altitude: 1650 MASL

Tasting Notes: Baked Apple & Ginger, Warm

San Rodrigo Sanchez Valencia & Claudia Samboni view Finca El Progreso as a family legacy. This land has been farmed for 80 years and Rodrigo grew up and raised his family on this land. The team at El Progreso takes a very systematic approach to creating not just quality coffee, but quantity. They look at every factor from land fertilization, pest control, Brix scores, fermentation time, drying processes - they optimize all of these factors and more to honor the land and get the most out of what they've been given. We taste baked apples and ginger and a warm body with Finca El Progreso.