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IN STOCKCosta Rica Santa Maria De Dota El Vapor NaturalFlavor Profile: Caramel, chocolate, strawberry, orange, mangoSource: Cooperativa de de Caficultores de Dota R.L. (CoopeDota)Processes: Low Intervention NaturalFlavor: Strawberry, Hibiscus, Cardamom, OrangeBrewing: Try a conical brewer for pour-overs. We liked higher-than-average doses for both espresso and drip.Overview: This is a low intervention natural coffee from Dota, San José, Costa Rica, produced by Cooperativa de de Caficultores de Dota R.L. (CoopeDota).&nbsp;The flavor profile is loud, friendly, and delicious, nicely bridging the gap from summer to fall. We taste strawberry, hibiscus, cardamom, and orange.&nbsp; Taste Analysis: In the midst of a wave of East African coffees, we are excited to welcome this Crown Jewel veteran, Costa Rica El Vapor, back to the menu. A staple to our menu for a reason, the lot this year is for all of you process-heads out there. You want a natural coffee? This is the one for you. A strawberry bomb delight with variations of chocolate from tootsie roll, chocolate cherry and bakers’ chocolate. An essence of herbal and spice notes accents this fruit explosion with notes like clove, pine and gentian (think, Paloma). Nothing beats the caramel, crème brulé and bananas foster sweetness. It’s loud, it’s friendly, it’s complex, it’s delicious. &nbsp;In operation since the 60s, Coopedota is the world’s first certified carbon neutral exporter with an intentional reinvention of quality and commitment to production beginning in 2014. Their dedication to the environment is a key part of their ethos and in combination with high cup quality make it destined to be a shining star on our menu.&nbsp;Source Analysis: El Vapor, “The Steam,” is a special selection of coffee from the heart of Costa Rica’s coffee lands, in the town of Santa Maria de Dota. &nbsp;Santa Maria is home to one of Costa Rica’s finest cooperatives, Coopedota. It is the world’s first certified carbon-neutral coffee exporter, but it’s much more than just a supplier with a great certification. The cooperative integrates social services and environmental protections while producing some of the highest quality coffee available in Costa Rica.  &nbsp;CoopeDota’s farms stretch deep into central Costa Rica and while they produce a significant volume, they also are deeply invested in highlighting exceptional microlots. Coopedota provides members with educational opportunities in addition to access to wet and dry milling services, yet the outreach extends far beyond processing: coffee by-products are used to fuel the mechanical drying guardiolas and water use during processing is reduced by using eco-pulpers. The cooperative manages trash pickup in the city of Santa Maria de Dota and has been able to repurpose waste into renewable forms of energy. They also roast their own coffee and operate three cafes and a cupper/barista training center.&nbsp;

Costa Rica Santa Maria De Dota El Vapor Natural

IN STOCKColombia Huila Pitalito El Tiple Supremo 2024Tasting Notes: Milk Chocolate, Caramel, Vanilla, Roasted AlmondBody: MediumAcidity: MediumMoisture: 12.80%Origin: Pitalito, Huila, ColombiaProducer: Various SmallholdersProcessing: Washed ProcessHarvest Schedule: Sept-DecVariety: Typica, Caturra, CastilloAltitude (MASL): 1670-1950Pitalito Colombia Supremo Green Coffee Beans Pitalito is the second most populous municipality in Huila, Colombia. The climate is humid, and temperatures usually range between 18-21ºC throughout the year except during May, June, and July, when the temperature dips to 12-14ºC.&nbsp;This coffee is named for the Tiple instrument, which is used in traditional Colombian music. El Tiple is Genuine Origin’s way of making crowd-pleasing Colombia green coffee more accessible to roasters as a blend that explores Colombia’s distinctive micro-climates and flavor profiles. All the coffees were sourced from small, family-owned farms ranging in altitudes from 1,500-1,800masl.Rich, milk chocolate notes are coupled with caramel, vanilla and roasted almond flavors in this coffee. A light touch of floral notes also brings the complexity up a notch. The medium body and acidity are perfect for those looking for a robust, sweet, satisfying cup.The Huila Coffee Department The Huila region is always a favorite when it comes to Colombian coffee. In addition to high-quality – and often award-winning – green coffee beans, Huila is celebrated for its distinctly delicate cup profile, which features bright acidity, sweetness, and a fragrant aroma.Huila’s proximity to the equator and it is rich with volcanic soil. Coffee from Huila has a signature profile: fruit and caramel notes, sweet acidity, and intense aromas. Huila’s two harvests occur between September – December (main crop) and April – May/June (mitaca crop).Supremo – Colombian Coffee Quality Designation The Colombia Coffee Federation classifies and evaluates green coffee quality by screen size and the number of defects present in a sample. In Colombia, green coffee beans are considered specialty if it scores above 80 points, has zero primary defects, and has no more than five secondary defects in a 500g sample.The Supremo coffee bean classification signifies that the green coffee has a screen size of 17. That means the beans have passed through a sifter with holes that are 18/64 inch wide. Larger-sized beans are often correlated with higher quality, although screen size is not the only indicator of coffee quality.Washed Process Green Coffee In the “washed” or “wet” process coffee cherries are floated and sorted to ensure consistent ripeness and to remove any defective cherries. The seeds (coffee beans) are then removed from their skins using depulping machines and typically moved to fermentation tanks to remove the mucilage—the remaining fruit remnants. Afterward, the coffee is dried until it reaches its optimal moisture level.Washed processing has become widely popular, but, as its name suggests, can be highly water-intensive. The cup profile of washed coffees tends to reflect the terroir of the coffee. The processing method allows the growing conditions, the region, and the true character of the coffee to shine through.Colombian Coffee Over half a million families dedicate their livelihoods to producing unroasted Colombia green coffee on small farms that dot the country’s volcanic mountain ranges. As the world’s third-largest producing country, the volume, quality, and variety that comes out of Colombia year-round is staggering. Coffee from Colombia is never dull, and with 16 coffee-producing regions along three mountain ranges and two harvests each year, Colombia always has fresh coffee on hand.

Colombia Huila Pitalito El Tiple Supremo 2024

IN STOCKBrazil Salmo Plus Natural 2/3 Scr 16+ SSFC 2024Tasting Notes: Milk Chocolate, Raisin, Roasted PeanutsBody: LightAcidity: MildORIGIN: Cerrado. BrazilPRODUCER: Various smallholders &amp; Volcafe SantosPROCESSING: NaturalHARVEST SCHEDULE: July - SeptemberVARIETY: Mundo Novo. Catuai Red, and Yellow. Topazio. Catucai. AcaiaALTITUDE (MASL): 1200&nbsp;Salmo Plus Natural coffee from Brazil is a crowd favorite and easily our most versatile coffee. Sa Imo offers coffee roasters a classic Brazil cup profile. with notes of milk chocolate, golden raisin, and roasted peanuts that will leave drinkers with the impression of a Reese's peanut butter cup in the mug. Coupled with a gentle but balanced acidity and a light body, Sa Imo meets all the expectations of a delicious Brazilian coffee. Sa Imo is a blend of Cerrado region coffees, purchased at farm gate from a select group of producers. The coffee was then processed and prepared for export by Volcafe Santos at their facility in Varginha, Minas Gerais. As the biggest coffee-producing country in the world. Brazil has had a long history of success in optimizing best practices in the industry. While Cerrado is a relatively newer region to join the ranks of Brazil's success. it's pillars of well-defined seasons. abundant sunlight. advanced farming, and entrepreneurial spirit forged a foundation for coffee to thrive.Cerrado is located northwest of Minas Gerais state and is one of the most biodiverse and complex regions that is home to roughly 5% of all species on Earth. The topography is relatively flat to slightly wavy, with altitudes varying from 900 to 1250masl. Across 55 municipalities, medium-to-large-sized farms dot the area and can span anywhere between a few hundred acres to massive estates.Brazilian Coffee Varieties Brazil’s most common varieties of Arabica coffee are Bourbon, Caturra, Catuaí, Mundo Novo, and Acaiá. In this coffee, you’ll mostly find Mundo Novo and Red and Yellow Catuaí, with some Catucai, Bourbon, Icatu, Topazio, Rubi, and Acaiá in smaller amounts. Many of the new coffee varieties that are grown in Brazil are the result of the Instituto Agronômico (IAC). The IAC has been exploring hybridization in hopes of developing rust-resistant and higher yield coffee plants.Natural Process Unroasted Coffee Beans It’s always sunny in Cerrado. Brazil maximizes the ample sunlight and leverages the natural process to manage vast quantities of harvested cherries every day. The pre-drying process occurs under the sun for 2 to 7 days (farmers favor full sun-dried coffee processing whenever possible) and can be finalized in mechanical driers. After 30 days of resting in wooden boxes to homogenize the beans, the coffee is then prepped for export.Brazil Coffee Quality Grading This coffee is NY 2/3 grade, which is a New York grading standard. The designation assures that there are no more than 8-12 visible defects in a 300-gram sample. This small number of defects should ensure little to no impact on the cup quality and flavor. The acronym, SSFC stands for Strictly Soft Fine Cup. This designation is reserved for coffees with a clean cup that are free from off or hard flavors.Brazilian Coffee It’s hard to summarize a coffee origin like Brazil. The USDA forecasts Brazilian coffee production to be ~66.4 million 60-kg bags for the 23/24 coffee crop year. This staggering volume ensures that 1 in 3 cups of coffee are from Brazil.

Brazil Salmo Plus Natural 2/3 Scr 16+ SSFC 2024

IN STOCKSumatra Bener Meriah Asbi Anaerobic Lychee Cofermented Wet HullFlavor Profile: Lychee, rose, dark chocolate, and melonOverview: This is a high intervention yeast-inoculated and anaerobically fermented coffee, both cofermented and infused with lychee fruit, and subsequently wet hulled. It hails from Bener Meriah, Sumatra, Indonesia produced by Asbi’s estate in association with the Aalamin brand and Central Sumatra Coffee company.The flavor profile is on-the-nose with hyperrealistic lychee fruit flavor, augmented by notes of rose, dark chocolate, melon, and hibiscus.When brewed, our baristas enjoyed high dose pour-overs in conical filters.Taste Analysis:&nbsp;In the lush forests of west Sumatra, innovation takes place in the form of this expertly curated Lychee cofermented coffee.Equally whimsical and sharp in its execution, prepare yourself to experience a melody of honeydew, jolly rancher, root beer and bubblegum. These flavors might seem disjointed, but as they play together in the cup, it presents itself as ethereal. Of course, we get hyperrealistic flavors of lychee, without the artificial twinge that sometimes come with coffees that are processed like these.Rambunctious and clean; all in one go, you won’t be able stop thinking of the magical whimsy that the Asbi’s estate, Aalamin brand and Central Sumatra Coffee have created.We get it, co-ferments are all the rage, you love them, or you hate them. No matter your opinion, this is an incredibly special project and not one to miss out on. You’ll wow anyone by serving them this coffee.Source: As so often happens in Indonesia, I was introduced to Enzo Sauqi and Hendra Tjanaka of Central Sumatra Coffee through friends I’d met on past visits. In this instance, it was my friend Novrin Situmorang who was in the same Q-graduating cohort as me, way back in 2014. In some ways, this was a meeting 10 years in the making! It’s a small coffee world.Central Sumatra Coffee’s (hereafter ‘CSC’) projects in Northern Sumatra have been undergoing development for more than five years now. Their crew has solidified methods and procedures for producing excellent coffee over this time, and has grown their community along the way. Through an organic compost program that uses the organic material leftover from processing, to a technical assistance program that focuses on pruning, rejuvenation and replanting, CSC is also engaged in assisting production from harvest to final sale. They are currently working with 400+ farming families and are expecting to expand.This particular coffee is sourced from the estate of one smaller producer, Asbi. As is common in this area of the world, this is his full name. Go to Bener Meriah and ask for Asbi, and you might find that someone can point you in the right direction. Asbi’s estate mostly grows Typica and Abyssinia, but also has some of the usual S795 and Sigarar Utang. Don’t let this common spread fool you, you’re about to dive into a very uncommon coffee processing story.Under the guidance of Chief Science Officer Ricky Sugiarto T., who has attained his Q Processing Professional status, and Saiful Hairi, the Manager of Processing, CSC explores novel methods of post-harvest processing for coffee. After numerous trials with different types of yeast, inoculation, and infusion methods, CSC and Aalamin found their desired set of best practices for producing incredibly unique and lively coffees.For this coffee in particular, they start with ripe red cherry which is pulped and placed in fermentation tanks for 14-16 hours. Then the coffee is added to sealed vessels with fresh water and Saccharomyces cerevisiae yeast sourced from Lallemand, and allowed to sit for 48 hours. On the third day of fermentation, they add freshly juiced lychee fruits and leaves. From this point the coffee is moved directly to drying tables without further flushing or soaking. At 55% moisture, a mixture made from the juiced lychee fruits and leaves suspended in food grade propylene glycol is applied. After drying in direct sunlight to 25-30% moisture, the coffee is hulled and allowed to rest before shipping. The result is a mouthful in so many more ways than one: a yeast inoculated, anaerobic, inoculated, infused, wet hulled lychee coffee.The result is a flamboyantly vibrant juice-bomb of a coffee. If you’ve ever tasted fresh lychee, the verisimilitude in the cup here will wow you. In line with Isabella’s comment of hyperreality above, this coffee is almost more lychee than what we would commonly understand lychee to be. In counterpoint to this notion, CSC offers the reality through their transparency, disallowing the information to devour its own content so that you can devour it yourself: the true fruit and leaves of lychee, no simulacrum necessary.So move over Baudrillard, this is a McLuhan coffee. The medium is the coffee, and it’s delicious!Green: A blend of a regional Catimor and Typica cultivars there is a blend of yeast inoculation as well as cofermentation with lychee. Catimor, initially planted in Brazil, in the 60’s was created to retain hardiness and produce high yields. Typica is the original cultivar introduced by the Dutch, but much was wiped out in the coffee least rust epidemic. &nbsp;

Sumatra Bener Meriah Asbi Anaerobic Lychee Cofermented Wet Hull

IN STOCKMexico Chiapas Mayan Harvest Rosalba Cifuentes FamilyTasting Notes: Plum, Lime, Molasses, Floral, Dark ChocolateGrower: Eugenio Roblero, Froilan Roblero Cifuentes, Otoniel Roblero Cifuentes, and Omar Roblero CifuentesAltitude: 1584 maslVariety: Bourbon, Caturra, and CatimorSoil: Clay mineralsRegion: Bella Vista, Chiapas, MexicoProcess: Fully washed and dried in the sunHarvest: December-MarchCertification: ConventionalThis coffee is sourced from Eugenio Roblero, Froilan Roblero Cifuentes, Otoniel Roblero Cifuentes, and Omar Roblero Cifuentes, who are uncles and cousins to Rosalba Cifuentes Tovia. These four family-owned farms are located within the municipality of Bella Vista in the state of Chiapas, Mexico. Rosalba Cifuentes Tovia, who was raised in the Bella Vista coffee community, has dedicated herself to helping producers with small plots of land (averaging 5 acres) earn a better price for their coffee. Rosalba ensures traceability for her community coffee by personally exporting the coffee directly to the Bay Area. Rosalba also concerns herself with the small details like being sure to pull samples without piercing the producers bags, which has eliminated the cost for replacing damaged bags. These efforts allow producers to earn higher prices and reinvest in better agricultural practices and improve the livelihoods for their families.

Mexico Chiapas Mayan Harvest Rosalba Cifuentes Family

IN STOCKColombia Buesaco Huver Castillo Inoculated Anaerobic Fermented 2024Flavor Profile: Vanilla, candy, rose, and honeyOverview:This is an experimental anaerobic coffee from Nariño, Colombia, produced by Huver Castillo on his farm Finca el Paseo.The flavor profile is strikingly vanilla like, super sweet and candy-like, with hints of cherry and citrus acidity and floral notes like rose and orange blossom, and a candied walnut finish.Taste:On the cutting edge of innovation and discipline, Huver Castillo and his family have created a captivating coffee that we are excited to share with you all. In the green coffee and on the cupping table what first caught our attention was the intense vanilla bean aromatics and taste.Interestingly, the inoculated fermentation technique has manifested into some flavors similar to a dry white wine or rosé. While vanilla is what you will likely notice first, there are interesting layers to be explored under that: florals like day lily and chamomile texturize the profile while a more botanical aftertaste of juniper lingers on the palate. The dryness of the wine-adjacent flavors and florals play together in an enticing way.Accompanying these flavors you’ll also find notes like dried raspberry, candied walnut and unsweetened acai, rounding off the experience in such a way that will make you think “what just happened?”.The flavors on pour-over mellow out compared to the cupping table in a pleasant way. You get an approachable cup, yet one that any coffee drinker could notice something special about.You might think this coffee as an espresso would turn bombastic but Alisha discovered that although it was highly distinctive it was still amiable. The vanilla flavor was especially amped up and the team particularly enjoyed it with milk. Vanilla latte without the vanilla, anyone?The dimensions of this coffee are meant to be played with and explored in the much same way as the producer explored processing on the farm – limits to be pushed and palates to be expanded. This is an uncommon coffee, and we hope you enjoy this cutting-edge take on processing by the Castillo family.<img id="mkjs5ktm7pm3w3xjsw" src="https://cdn.durable.co/blocks/31b2oTFBqdFFWlHrrYnAiQUkTHhMoi0hN8xzKd2M2FayzZJLbosBb7P1ZXmPtPG0.jpg" alt="" title="" class="object-cover bg-gray-100 rounded-lg md:rounded-xl lg:rounded-2xl" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://cdn.durable.co/blocks/31b2oTFBqdFFWlHrrYnAiQUkTHhMoi0hN8xzKd2M2FayzZJLbosBb7P1ZXmPtPG0.jpg" data-mce-style="aspect-ratio: 16/9; object-position: undefined undefined;" style="border-color: rgba(229,231,235,var(--tw-border-opacity)); --tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; --tw-rotate: 0; --tw-skew-x: 0; --tw-skew-y: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-pan-x: ; --tw-pan-y: ; --tw-pinch-zoom: ; --tw-scroll-snap-strictness: proximity; --tw-gradient-from-position: ; --tw-gradient-via-position: ; --tw-gradient-to-position: ; --tw-ordinal: ; --tw-slashed-zero: ; --tw-numeric-figure: ; --tw-numeric-spacing: ; --tw-numeric-fraction: ; --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(62,172,255,.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-shadow-colored: 0 0 #0000; --tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-backdrop-blur: var(--tw-empty,/*!*/ /*!*/); --tw-backdrop-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-backdrop-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-backdrop-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-backdrop-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-backdrop-invert: var(--tw-empty,/*!*/ /*!*/); --tw-backdrop-opacity: var(--tw-empty,/*!*/ /*!*/); --tw-backdrop-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-backdrop-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-border-opacity: 1; --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-backdrop-filter: var(--tw-backdrop-blur) var(--tw-backdrop-brightness) var(--tw-backdrop-contrast) var(--tw-backdrop-grayscale) var(--tw-backdrop-hue-rotate) var(--tw-backdrop-invert) var(--tw-backdrop-opacity) var(--tw-backdrop-saturate) var(--tw-backdrop-sepia); --tw-bg-opacity: 1; width: 640px; margin: 0px; padding-top: 0px; padding-bottom: 0px; caret-color: rgba(0, 0, 0, 0); aspect-ratio: 16 / 9;">Source:Huver Castillo got into specialty coffee production as a crisis response. The second-generation farmer recognized his family’s work was becoming unsustainable as global coffee prices cratered in 2014.&nbsp;“It was then that we began to incorporate protocols into post-harvest handling that would allow us to improve the organoleptic characteristics of our coffee,” he says. “Perseverance and discipline were our watchwords.”&nbsp;His family and farm went through years of trial and error before their first exportable harvest of specialty quality coffee in 2018. That year’s success led them down a path of further experimentation with processing… and what a wild, winding path it has turned out to be!&nbsp;To call this fermentation and processing style “experimental” is an underservice. It’s completely innovative and its results are stunning and unexpected. We’ve summarized it as “Inoculated Anaerobic Fermentation” but it’s quite a bit more complex than that name implies. Huver Castillo generously provided us with a detailed description of the undertaking, which I’ve attempted to translate for you here.&nbsp;After harvesting, the coffee cherries are floated for separation and disinfected with a 2% saline solution followed by a 36-hour fermentation in whole cherry at an average temperature of just below 80F (26C). You might rightly call this a ripening or maceration, Huver Castillo calls it “oxidizing,” to indicate that this initial transformation includes oxygen present in the environment.&nbsp;Following this short maceration period, the cherries are depulped just enough to remove the fruit but retain a decent amount of the gooey, partly fermented mucilage (Castillo calls this “baba,” which translates as slime). The sticky mucilage-covered parchment goes into a stainless-steel tank with a lactic acid bacteria inoculation and a backslop of coffee extract and microbes cultivated from the runoff (Castillo uses the term “lixiviados,” or “leachates”) of the first, whole cherry fermentation stage. This second, inoculated anaerobic fermentation lasts between 10-12 days, controlled and monitored closely using pH, Brix, and cationic exchange capacity measurements, as well as microscopic observations to count bacteria population and viability.&nbsp;When the fermentation is deemed complete, the coffee (which could be considered honey processed, as there is no final washing step) is dried mechanically at temperatures below 100F (38C). &nbsp;The team cupped this offering and selected it from a large group of microlot samples offered through the FNC (Federación Nacional de Cafeteros de Colombia, or Colombian National Coffee Growers’ Federation), who sourced the coffee from a community-based association, “Noscoffees,” which counts Huver Castillo among its leaders.&nbsp;While the FNC is many things, including an institution for education, marketing, research, and development, it is not often seen as a source of exceptional microlot coffees with the high degree of transparency and innovation we have here. Specialty coffee, particularly experimental and unconventional methods like those undertaken by Huver Castillo, will always be an uphill battle. In Castillo’s words, Noscoffee’s partnership with the FNC “allows us to obtain a fair price and recognition for our work as Colombian coffee growers who are passionate about producing quality coffee.”&nbsp;

The Silo on Mower Coffee Co.

Blog

Costa Rica Santa Maria De Dota El Vapor Natural

Colombia Huila Pitalito El Tiple Supremo 2024

Brazil Salmo Plus Natural 2/3 Scr 16+ SSFC 2024

Sumatra Bener Meriah Asbi Anaerobic Lychee Cofermented We...

Mexico Chiapas Mayan Harvest Rosalba Cifuentes Family

Colombia Buesaco Huver Castillo Inoculated Anaerobic Ferm...