$22.75
TASTING NOTES: Notes of milk chocolate, caramel, and cherry with bright acidity and a creamy body.
ROAST LEVEL: Light/Medium
COUNTRY: Costa Rica
REGION: Palmichal and Santa Ana Mountains
GROWER: Smallholder farmers organized organized around the Banko Chelchele washing station
ELEVATION: 1200-1600masl
PROCESS: Washed
OTHER: Traceable, Single Origin
FARM INFO
Romelia SHB EP comes from the cloudy region of the Palmichal rainforest which is famous for its unique acidity.
Manuel Rojas Arias was the pioneer coffee grower in Palmichal, located on the western slopes of the Escazu Mountains. Many farmers observed the success Don Manuel had with coffee and began to convert their sugar plantations into coffee farms. After Don Manuel’s death, he left his farms to his only sister, Romerlia. Thanks to her strength and perseverance, Dona Romelia was able to sustain the quality of her farm’s coffee.
European Preparation (EP) indicates that the coffee has been sorted to remove any defective beans and foreign materials. Additionally, the coffee was hand-sorted after being optically sorted during milling.
Origin photo by Interamerican Coffee
$23.75 $79.00
TASTING NOTES: Notes of chocolate fudge, molasses and tobacco in this full bodied coffee.
ROAST LEVEL: Medium
COUNTRY: Indonesia
REGION: Kintamani Highlands of Central Bali, Indonesia
GROWER: Producers organized through Subak Abian a traditional structure of farmer organization in upland Bali
ELEVATION: 1200-1600masl
SOIL: Volcanic loam
PROCESS: Hand-picked, wet-hulled, two-step sun drying on raised beds
OTHER: Traceable, Single Origin, Organic Farm
FARM INFO
Bali Blue Moon is named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah in the Indonesian language. The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands. They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment.
Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process or Giling Basah leaves the coffee bean exposed while drying on patios gives the beans their distinct bluish color.
Balinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian, which is a reference to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God. These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used.
In recent years, local producer groups have begun to partner with regional exporters like Indokom to establish organic and Rainforest Alliance certifications, which harmonize with their traditional principles of conserving forest, soil, and water resources. Indokom also collaborates with producers to overcome logistical challenges like rugged roads and lack of infrastructure. Indokom provides logistics and milling facilities, which improves traceability and quality control throughout the post-harvest process, as well as, the ability to swiftly bring the coffee to the international market, ensuring greater producer earnings from direct trade relationships.
Origin photo by Royal Coffee
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Intro Latte Art - Our trainer will demonstrate and break down aspects of free-pouring latte art followed by hands-on training. You will learn how to control height, flow and wiggling the pitcher to pour a heart. Milk steaming is not taught in the intro level class.
Intermediate Latte Art - The objective of this class is to teach techniques on how to steam, pour, and practice a more advanced Rosetta design. It is highly recommended that participants take Intro to Latte art first or already have a general understanding of how to pour a heart.
30% off 12oz bags of beans on the day of the class.
DATES
LOCATION
Barefoot Coffee Campbell
1819 S Bascom Ave, Campbell, CA
*NOTE: Classes may start and end after the times listed above. We reserve the right to change the class date based on number of participants. Unfortunately we are unable to provide refunds for any classes. We will try to reschedule for a future date with 3 day's notice or issue store credit.
$11.95
Barefoot Coffee ceramic mugs hold approximately 11oz of coffee, except the Campfire Mug which holds 13oz. All styles have white interior.