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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;

Colombia Buesaco Huver Castillo Inoculated Anaerobic Fermented

IN STOCKTanzania Karatu Vohora Family Natural SL-28 2024&nbsp;Flavor Profile: Blueberry, strawberry cheesecake, ripe cantaloupe, and dark chocolateOverview:This is a traditional natural SL-28 cultivar coffee from Karatu, Tanzania, produced by the Vohora family on their farm Finagro, located on the Ngorongoro caldera.&nbsp; The flavor profile is layered and fruit forward with notes of blueberry, strawberry cheesecake, ripe cantaloupe, and dark chocolate.&nbsp;Taste:We were lucky to get our hands on an impressive display of cultivar type and processing method executed by the Vohora family from Tanzania. A family business since the 70’s, they have had the experience and time to hone on processing techniques designed for cultivar type, a lengthy and extensive process. Dedication has paid off, and we are thrilled to showcase their work from this SL-28 cultivar type. &nbsp;We tasted strawberries galore in the form of strawberry cheesecake, jam, shortcake – the works. The fruit is amped up while still being clean. This combination is reminiscent of the pinnacle of gateway naturals of the late aughts, the flavors are enough to make anyone a natural convert. &nbsp;You’ll discover layers of peach, blueberry, cane sugar, ginger, ripe cantaloupe and lemon curd. Obviously fruit forward, it still has a multifaceted quality that keeps you going back for more. &nbsp;My favorite form of this coffee is seeing it on espresso; a fruity cortado is my ideal weekend drink. The flavors translate well to any brewing form. From pour-over, drip, espresso, cold brew or even a fruity dark roast (yum) you’ll have endless options for your menu. &nbsp;<figure id="figure-hcjjs7i3gm3w3kg0v"><img id="hcjjs7i3gm3w3kg0v" src="https://cdn.durable.co/blocks/22HsDWDkXY8Jf29W4WWjrsDDcYKpagkYx5uD1OVJykUBqeOeG7hXICXiQK105BcK.jpg" alt="" title="" class="object-cover bg-gray-100 " style="aspect-ratio: 1/1; object-position: undefined% 50%;" data-corners="no-rounded" data-aspect="1:1" data-caption="" data-positionX="undefined%" data-positionY="50%" data-fullWidth="false"/></figure>Source:&nbsp;Under the watchful guidance of sibling team Neel and Kavita Vohora, the Edelweiss and Finagro farms have begun to blossom from well-managed estate farms, spanning 1000 acres across multiple ridges of the Ngorongoro caldera in northern Tanzania, into an innovative and genre-defying coffee enterprise. I’ve worked with Neel and Kavita, and the coffees from the farms for nearly 15 years and I can definitively say that their most recent harvest is the most exciting I’ve ever tasted. &nbsp; &nbsp;Among the family’s favorite cultivar selections are the SL-28s, coffees descended from some of the earliest Arabica selections made in Africa outside of Ethiopia. Tanzania was among the first colonial coffee cultivated on the continent – Bourbon trees from Réunion were delivered to the Bagomoyo mission as early as 1868. From this expanding population of C. arabica var. Bourbon a selection was made in the early 1930s by a now-extinct British agricultural breeder called Scott Labs. SL-28 is Tanzanian stock, chosen for its drought resilience almost 100 years ago, and it found its home primarily in Kenya (where the lab was based) and earned a reputation with growers for bountiful harvests and large screen sizes and with cuppers as a bastion of cup quality. The Vohora’s SL-28s thrive on the farms as productive trees (if susceptible to diseases like berry fungus), and frequently top the siblings’ cup rankings in their lab.&nbsp;Vohora’s farms continue to innovate in processing methodology as well. Rather than resting on the laurels of tradition, nearly all of their coffee (including the commercial volumes of larger lots) goes through a cherry maceration period prior to processing. For microlots, like this SL-28, the timeframe for whole cherry “pre-fermentation” is determined specifically by cultivar, through a trial-and-error process that’s been honed into precise protocols to bring out the best in each variety. In this case, the SL-28 harvest will macerate in whole cherry on raised beds under protective tarps for a few days prior completing the 2-3 week drying process on raised beds in whole cherry. After this is finished, the dried coffee is stored in GrainPro until it can be milled in Vohora’s facility back in Arusha. &nbsp;Ngorongoro, the world’s largest unbroken caldera, looms over a verdant landscape, the shell of an ancient, ruptured volcano. Inside its walls, a wildlife conservation area cut off from much access to the outside world, is home to hordes of zebra, eland, gazelles, wildebeests, two prides of lions, hyenas, hippopotami, and scores of other local birds and mammals, including a small population of black rhino. The Maasai, among the region’s more visible residents with distinctive red flannel robes and unchanged traditions of nomadism, are frequent visitors, passing through the crater with their goat and cattle herds in tow. The caldera’s wildlife are no strangers to the farms, either. Native forest corridors on the estates allow freedom of movement for the animals as they migrate, but it’s fairly common to find damage to the coffee trees; the most frequent offenders being elephants and water buffalo. &nbsp;The Vohora’s estates are nestled into the caldera’s outer ridges, bordering the park. Since 1971, the Vohoras have owned about 1000 acres of farmland on the southern exterior slopes near the town of Karatu. Neel’s grandfather arrived from India, first working for the British colonists as a farm manager prior to the nation’s independence. Neel’s father, Ajai, heads the export business from nearby Nairobi, and Kavita runs the milling and sampling operations back in Arusha. &nbsp;

Tanzania Karatu Vohora Family Natural SL-28

Honduran SHG EP Ocotepeque Washed Processed 2024: In StockChocolaty, Smooth, Nutty, Rich, BalancedProcessing Methods:<ul><li style="list-style-type: none;" data-mce-style="list-style-type: none;"><ul style="list-style-type: square;" data-mce-style="list-style-type: square;"><li>SHG: Strictly High Grown</li><li>EP: European Preparation</li><li>Washed</li></ul></li></ul>Arrival Date:&nbsp; &nbsp;05/13/24Lot #: &nbsp; &nbsp;0113Origin: &nbsp; &nbsp;ocotepequeTasting Notes: &nbsp;Great daily drinking cup medium to dark roasted. This cup is nice and chocolaty, lower acidity and medium bodied. A little sweeter edge to it except for super dark roasts. Besides a chocolaty factor one will get some nuttier characteristics coming through in the cup. We all thought it was at its best right around a full city – smooth and rich without too much of a roasty note with great chocolaty tones.Coming from family-owned farms organized around Café Ventura, located in the community of El Playón within the municipality of San Marcos in the department of Ocotepeque, Honduras. Café Ventura is owned and operated by Lurvin Ventura and his family, who have been cultivating coffee since 1970 and started to export coffee in 2012. In addition to helping small producers to improve quality and export coffee, Café Ventura donated land for the construction of a kindergarten in El Playón and purchased water filters for the local elementary schools. Producers working with Café Ventura also diversify their income growing corn, beans, and vegetables. &nbsp;

Honduran SHG EP Ocotepeque Washed Processed

IN STOCKHonduras Finca Deborah Catuai Washed 2024Tasting Notes: Honey, Milk Chocolate, Caramel, Starfruit, Green AppleCertifications: USDA Organic, Bird FriendlyFarm/Lot Name: Finca DeborahOrigin: Los Planes de Santa Maria de La Paz, HondurasProducer: Cecilia QuanProcess: WashedVarietal: CatuaiAltitude: 1450 M.A.S.L.Harvest: December – MarchCupping Notes: Honey, milk chocolate, caramel, starfruit, green apple.About This Coffee: A young mother, entrepreneur, and third generation coffee farmer, Cecilia originally trained to be a pharmacist in Honduras and spent time in the States learning English. She felt her faith call her to go into the family business of producing coffee. In the five years of managing her coffee farm, she has mastered the honey process which gives her coffee a distinctive sweet flavor.

Honduras Finca Deborah Catuai Washed

IN STOCKHonduras Anaerobic Washed 2024Tasting Notes: Melon, Starfruit, Chocolate, Light SpiceOrigin: HondurasRegion: La Union, Lempira, HondurasProcess: Anaerobic WashedAltitude: 1,400 M.A.S.L.Cupping Notes: Honduras washed anaerobic coffee is coffee that has been processed without oxygen, or anaerobically. This processing method results in a flavorful cup with notes of melon, starfruit, hints of chocolate and light spice making a clean and crisp, well-rounded coffee, with a hint of acidity and lingering sweetness.

The Silo on Mower Coffee Co.

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Mexico Chiapas Mayan Harvest Rosalba Cifuentes Family

Colombia Buesaco Huver Castillo Inoculated Anaerobic Ferm...

Tanzania Karatu Vohora Family Natural SL-28

Honduran SHG EP Ocotepeque Washed Processed

Honduras Finca Deborah Catuai Washed

Honduras Anaerobic Washed