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!
Hang Tough knows you've got a lot on your plate. This Guatemalan dark roasted blend is as familiar as trustworthy. With tastes notes of dark chocolate and toffee and a full body you'll get the jolt you need to keep keepin' on.
Coffee Name: (Co-Op) La Palmera
Origin: Huila, Colombia
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 .
Coffee Name - Ngogomo
Origin: Ngogomo, Gasorwe, Muyinga, Burundi
Varietals: Red Bourbon
Altitude: 1500-1800 MASL
Tasting Notes: Plum, Dark Chocolate, Warm
Nogogomo comes from Bugestal Coffee in Burundi and is the hand picked work of 1802 small farm holders. Each farmer has an average of 200-250 trees. This coffee goes through several stages of hand picking to ensure it is graded correctly. Agronomists even hand check beans to ensure perfect fermentation. They also use UV light and 2 full time hand pickers to sort through each bag before shipment. This coffee tastes like plum, dark chocolate with warming spices.
Ngogomo used to be a fishing village, but when fish began to disappear from the streams coffee became a more viable means of stable work. Coffee arrived in Burundi in the 1940s and now many of these farmers have trees that are more than 50 years old. Aging roostock has become an issue because of this. Although farmers know it's best to remove the old tree and plant a young seedling in its place they often can't afford to wait the 3-4 years until maturity. They thankfully have access to help from ISABU (Institut des Sciences Agronomiques du Burundi) who grow seedlings and sell them to farmers at or below cost.
Coffee Name - (Regional Select) Paubrasil
Origin: Cerrado Mineiro, Brazil
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.