$25.00
TASTING NOTES: Floral aromas lead to notes of berry, lemon and honey with a light body.
ROAST PROFILE: Light
COUNTRY: Ethiopia
REGION: Yirgacheffe
DISTRICT: Gedeo
COMMUNITY: Aricha
ELEVATION: 1950 masl
PROCESS: Washed
OTHER: Traceable
FARM INFO
Aricha is a remote community home to one of the oldest coffee-growing traditions in the world. At harvest, producers transport bags of cherry by motorcycle, horse, or donkey to the nearest collection center. These bags then travel by truck to the central collection center in Adorsi. During the rainy season, temperatures reach 25c/77f, with higher humidity than the rest of the year. These conditions are ideal for coffee plants.
The producers of Aricha intercrop their coffee with native trees of the area like the false banana tree to shade and fertilize their fields. Since the producers deliver all their coffee in cherry, they don’t have the waste generated by depulping to compost with, so the collection centers prepare and store organic compost and distribute it among the producers. Their coffee is fermented between 48 and 72 hours in fermentation tanks then dried between 4 and 5 days on raised beds.
$19.25 $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.
Cherries received at the APG wet-mill are meticulously sorted and floated to remove underripe and damaged coffee before depulping. Depulped coffee undergoes an extended fermentation process with pH and temperature controls to promote optimum flavor profiles. After the coffee is washed it is slowly dried on raised beds. The dried coffee is stored in Grainpro cocoons until it is time to mill. The milling and preparation is also done at the APG dry mill, meaning the coffee enjoys personal care from farm to export. The APG dry mill is also recognized for its attention towards preparing specialty lots and was selected to mill the 2022 Cup of Excellence winning lots.
$21.50
CUP PROFILE: Nutty aromas lead to notes of maple syrup, raisin, and dark chocolate.
COUNTRY: Mexico
PROCESS: Natural
OTHER: traceable
BREW METHOD: Drip and espresso
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.
$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
