$20.95
WE TASTE: Aromas of roasted nuts and cocoa powder lead to notes of dark chocolate covered raspberries, herbal tea and hints of lime.
ROAST PROFILE: Light
COUNTRY: Ethiopia
REGION: Limu Gennet Woreda District
GROWER: Lemma Edeto
ELEVATION: 1850-2000masl
PROCESS: Natural
OTHER: Traceable, Single Origin
FARM INFO
This coffee is sourced from a family-owned farm in Meto Gundb. The owner, Lemma Edeto, began working in coffee 60 years ago and has passed down his knowledge to his sons, Nigusse and Haile, who operate the farm. The farm sits at the highest elevation in the region with old growth shade trees, naturally spring-fed streams, and native varietals of heirloom coffee that grow organically by default. The family also mills the coffee, giving them full control of the processing up to the final export stage.
Origin photo by Royal Coffee
$16.95
CUP PROFILE: Hints of chocolate sprinkles lead to a nutty base with a smooth, creamy body and clean finish in this approachable, comforting coffee.
$18.95
FLAVOR PROFILE: Aromas of brown sugar lead to a cup packed with black cherry and dark chocolate with hints of maple and a lingering caramel finish.
ROAST PROFILE: Medium
COUNTRY: Costa Rica
REGION: San Rafael de San Ramon Alajuela Costa Rica
GROWER: Julia Vega Rodriguez, Olman Cruz Vega, Ricardo Chavez Garita, and Juan Bautista Mejia Rojas
ELEVATION: 1100masl
PROCESS: Washed
OTHER: Traceable, Single Origin, Sustainable
FARM INFO
Traditional Costa Rican coffee production holds a special intensity and level of rhythmic precision unique to the region. The resulting coffees contain flavors of purely poetic potency, so it's no surprise this lot earned the name El Poeta! This rich cacophony of browned sugar tastes begins and ends with Cafe de Altura de San Ramon – a state-of-the-art mill designed to receive coffee cherries from many small farms and consistently process this well-balanced regional blend.
To maintain this harmonious blend of local coffees, Cafe De Altura de San Ramon engages in high-quality and sustainable production techniques.
Cherries are placed in a large tank with water to remove the less dense and damaged beans that float. Next, the cherries are depulped and pass through a demucilager that mechanically strips the mucilage from the beans. All of this is done with a recycling water system. A series of dryers gently reduce the moisture to 11 percent in a matter of just over 72 hours. Drying coffee in the traditional way can take between six to fourteen days. With every detail of the post harvest operation covered, producers can turn their full attention to farm management practices with a special emphasis on sustainable practices.
Why we chose this coffee: Coffee processing is time intensive and requires a great amount of water. Cafe de Altura De San Ramon’s modernization and efficiency in operations reduces the amount of water required, and shrinks the time and space needed to process coffee. This also allows the producers to focus more of their energy on sustainable practices on their farms. The outcome is a consistent and quality cup that speaks volumes not only about the care invested in the coffee, but in the conservation of our precious resources as well.
Origin photo by Royal Coffee
$18.95
CUP PROFILE: Aromas of tropical fruit and delicate florals lead to a juicy cup of brown sugar, caramel and chocolate.
