$22.75
TASTING NOTES: Caramel aromas lead to notes of dried fruit, stone fruit and vanilla with a medium body.
ROAST PROFILE: Medium/Light
COUNTRY: Costa Rica
REGION: Tarrazu
ELEVATION: 1200-1800 masl
PROCESS: Washed and drum dried
OTHER: Traceable
FARM INFO
This coffee is sourced from 1,300 producer families in the Tarrazu region which has ideal growing conditions. The Central Valley is sheltered between the Pacific Coast and Talamanca Sierra – a geography that traps coastal moisture, retaining it as precipitation. When those conditions are combined with high altitudes and ample sunlight, coffee performs beautifully.
Costa Rica San Rafael Tarrazu is milled at NKG Beneficio Palmichal by NKG Ceca S.A. It is meticulously sorted as a Strictly Hard Bean quality.
Tarrazu has long been recognized as a region that produces superior coffee qualities. In 2019, Tarrazu received a Denomination of Origin (DOE) certification, a legal distinction that, like Champagne in France, can only be applied to coffees from the area. It is noteworthy that this legal determination represents a decidedly smaller portion of the area, and therefore producers that have historically contributed to “Tarrazu coffee” may not any longer.
Ceca traditionally sources a range of coffee from more than 2,000 coffee growers in the Los Santos, or greater Tarrazu, region. Ceca owns and operates Beneficio Palmichal as well as the state-of-the-art Palmichal Micro Mill, which was built in 2015. The mills are strategically located between the Tarrazu and the Central Valley regions, providing access to fresh cherry from both and facilitating separation and traceability.
Mill facilities allow for the production of a variety of qualities of washed Arabica, as well as some uniquely processed lots such as Costa Rica Sonora Honey Natural. Beneficio Palmichal also has a nursery program that in 2016 experimented with planting 350,000 seedlings using high-quality, rust-resistant varieties.
Origin photos by InterAmerican
$22.50 $79.00
TASTING NOTES: Nutty aromas with notes of orange juice, pineapple, and honey with hints of chocolate.
ROAST LEVEL: Light/Medium
COUNTRY: East Timor
REGION: Ainaro, Ermera, and Lequisa
GROWER: Cooperativa Cafe Timor (CCT)
ELEVATION: 800-1600masl
SOIL: Volcanic loam
PROCESS: Fully washed and dried on raised beds
OTHER: Traceable, organic farm, sustainable
FARM INFO
This coffee is sourced from family owned farms organized around the Cooperativa Cafe Timor (CCT), which has more than 20,000 members who live in the Ainaro, Ermera and Lequisa districts of East Timor. Coffee Cultivation on East Timor was originally established over 400 years ago by Portuguese colonists, but leaf rust destroyed all production until a new coffee varietal called Hibrido de Timor was introduced in the 1900s.
Today, the average small producer cultivates coffee on less than one hectare of land. CCT was established in 1994 with the help of the USDA and the NCBA (National Cooperative Business Association) to help small producers market their coffee internationally. Through a free healthcare initiative, CCT has funded the operation of seven rural clinics, three mobile clinic teams and eleven community healthcare teams that have treated more than two million patients since 2001.
Origin photo by Royal Coffee
$11.95
Barefoot Coffee ceramic mugs hold approximately 11oz of coffee, except the Campfire Mug which holds 13oz. All styles have white interior.
$24.00 $79.00
TASTING NOTES: Citrus aromas lead to notes of brown sugar, dark chocolate, and pear with a medium body.
COUNTRY: Peru
PRODUCER: Cooperativa Agricola de Servicos Multiples Norandino (Norandino)
REGION: Piura, Amazonas, Cajamarca, and San Martin
ELEVATION: 1100-1700 masl
SOIL: Clay minerals
PROCESS: Washed and dried in the sun
OTHER: Traceable, Fair Trade organic farm
FARM INFO
In Peru, the bulk of production comes from small farms owned and managed by indigenous people who follow organic farm management practice attuned to their cultural connection with the land. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills. Simultaneously, cooperatives carry out activities that often go unnoticed but are crucial for small producers. These cooperatives are often divided into smaller locally run organizations, larger regional organizations, and even larger umbrella organizations. The local cooperatives focus on creating credit for producers and investing in social programs on a larger and more impactful scale, using the collective resources generated from the sale of coffee. Environmental training programs, healthcare initiatives, life insurance, and educational opportunities are just some of the ways these cooperatives strive to improve the quality of life for coffee producers and their families.
Cooperativa Agricola de Servicios Multiples Norandino (Norandino) is an umbrella cooperative formed to support three regional cooperatives called CEPICAFE, CENFROCAFE, and Sol y Cafe. Combined, these organizations have approximately 7,000 producer-members who cultivate 25,000 acres of coffee in the regions of Piura, Cajamarca, Amazonas, and San Martin. Preparing coffee for export produced through these regional and local cooperatives is all coordinated through Norandino, which ensures traceability and quality control throughout the post-harvest process. Norandino boasts one of the most state-of-the-art dry mill operations in Northern Peru along with a fully staffed and SCA certified cupping lab equipped to cup through thousands of samples and identify the potential for every coffee that is received. The cupping lab also serves as a training facility for the entire region and a place to take the Q certification exam.
Origin photos by Royal Coffee
