$18.95 $125.00
CUP PROFILE: Hints of chocolate sprinkles lead to a nutty base with a smooth, creamy body and clean finish in this approachable, comforting coffee.
$20.50
CUP PROFILE: Aromas of cocoa lead bittersweet chocolate, cinnamon, and orange.
COUNTRY: Mexico
PROCESS: Natural
ELEVATION: 767masl
OTHER: traceable
FARM INFO
Decaf Mexico Esmeralda EA Natural Process is decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent rinsed thoroughly, re-dried and re-bagged for transport.
$21.00 $140.00
WE TASTE: Aromas of fruit and cocoa lead to notes of grapes and fuji apple with a sweet honey finish.
La Bastilla farm is adjacent to the Datanli el Diablo nature reserve, which is an important biological reserve in the Jinotega area. La Bastilla encompasses 311 hectares, of which 155 hectares are currently dedicated to the production of coffee. The remaining areas are mostly primary forests and administrative areas, in addition to a general agricultural area used by La Bastilla Agricultural Technical School.
Growing and production at La Bastilla is highly organized and methodical; over a dozen varieties are grown on several distinct named areas, and the farm features a fully integrated wet and dry processing plant with the ability to create separations from daily harvests and process via traditional washed methods, as well as natural, honey, and special fermentations. The coffee harvested each day turns out to become one of several small (micro) lots of parchment or natural dried cherries, which are carefully classified (cupped for quality) and then stored according to variety and internal classification. These lots then await “orders” for hulling/grading and export. La Bastilla produces approximately 350 micro-lots each season.
$21.50 $70.00
WE TASTE: Aromas of malt and dates in the nose leads to a smooth cup packed with cocoa, raisins and molasses
Sourced from the lush highlands of Peru, Cooperativa AGraria Amoju’s Rainforest Alliance coffee represents the perfect harmony between sustainability and exceptional quality. This coffee is cultivated by smallholder farmers dedicated to eco-friendly practices and the preservation of their rainforest environment.
Rainforest Alliance certification ensures that the coffee is produced in ways to protect biodiversity, support local communities, and promote sustainable livelihoods. Combined with organic farming methods, these efforts result in a product that is as kind to the earth as it is to your palate.
$21.50 $70.00
WE TASTE: Aromas of gingerbread open up to sweet grape jelly and maple syrup, with a lingering chocolate finish.
COUNTRY: Peru
REGION: Cajamarca
ELEVATION: 1200-1,800 masl
PROCESS: Washed
OTHER: Traceable, organic farm, Rainforest Alliance
FARM INFO
Sourced from the lush highlands of Peru, Cooperativa Agraria Amoju’s Rainforest Alliance coffee represents the perfect harmony between sustainability and exceptional quality. This coffee is cultivated by smallholder farmers dedicated to eco-friendly practices and the preservation of their rainforest environment.
Rainforest Alliance certification ensures that the coffee is produced in ways to protect biodiversity, support local communities, and promote sustainable livelihoods. Combined with organic farming methods, these efforts result in a product that is as kind to the earth as it is to your palate.
$24.75 $70.00
WE TASTE: This special regenerative coffee has notes of brown sugar, berries, and orange with hints of cacao nibs.
COUNTRY: Colombia
PRODUCER: ASOTBILBAO
REGION: Planadas, Tolima
ELEVATION: 1450 masl
PROCESS: Washed
OTHER: Traceable, organic farm, regenerative farm
FARM INFO
This Regenerative coffee is sourced from family-owned farms organized around ASOTBILBAO, a producer association with 50 members who live in Bilbao within the municipality of Planadas in the department of Tolima. Members of ASOTBILBAO are graduates of Servicio Nacional de Aprendizaje SENA. SENA is a non-governmental educational institution that provides social and technical education to its participants. The average age of members of ASOTBILBAO is 35 years old and in collaboration with an exporting company called Mastercol, coordinate efforts to improve the quality of coffee including technical support to guide coffee farmers on the best agricultural practices for quality coffee production and wither investments in projects focused on the improvement of coffee farm infrastructure.
For many years Tolima has remained hidden in plain sight between other well-known coffee growing regions because armed conflict and coca leaf production isolated small coffee producers and exposed them to high rates of violence. As conflict has subsided in recent years, locally organized associations have taken the lead in creating market access for their coffee. Strategies like certifications have dominated this region's ability to differentiate coffee in a competitive market. It’s no surprise that Tolima’s associations have taken the lead on regenerative practices, the newest of the certification trends in coffee.
Origin photos by Royal Coffee
