Our coffees are imported from countries all over the world.
We take pride in sample roasting a variety of beans to find only our favorites to feature for you. Once we choose which beans to purchase in bulk, we work hard to determine the roast profile that will optimize the natural flavor characteristics of the bean. Similar to grapes, every coffee plant is impacted by its topography, climate and even method of harvest.
CENTRAL AMERICAN MEXICAN CHIAPAS
Chiapas is the most southern region of Mexico, nearly on the Guatemalan border. More specifically, this coffee is farmed at roughly 1200m in the El Triunfo Biosphere Reserve, one of the world’s most diverse forest reserves. This reserve contains Meso-America's largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. Biological corridors are created in order to facilitate bird and animal migration.
Grower These organic, fair-trade beans are shade grown by the CESMACH co-op in the highlands of the Sierra Madre mountains in Chiapas
Altitude 1200 - 1400 masl
Variety Bourbon, Catuai, Caturra, Mundo Novo, and Typica
Soil Clay minerals
Region Jaltenango de la Paz, Chiapas, Mexico
Process Fully washed and dried in the sun
Harvest December - April
Certification Conventional
DECAF MEXICAN ESMARALDA
Natural decaf coffee is decaffeinated using Ethyl Acetate (EA). EA is a naturally occurring organic compound found in fruits and vegetables that is synthesized for coffee decaffeination. In this method, the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in the EA, which bonds with the caffeine molecules and breaks them away from the bean. The decaffeinated coffee is then removed from the EA solvent and rinsed thoroughly.
Region Mexico
Process Natrual
Harvest April- June | November- January
Certification Organic
VOYAGER Blend
The Honduran coffee arrives from La Paz, Marcala, where the farmers formed COMSA (Café Organico Marcala, S.A.). COMSA uses the Fair Trade premium to fund teachers' salaries, school supplies, and to build kitchens. It is processed naturally, then sun-dried. The Mexican coffee is produced in one of the superior regions, Chiapas. It is located in the southernmost part of Mexico along the border of Guatemala. This area is full of mountainous highlands and dense rainforests, creating the perfect setting for specialty coffee production.
Grower Members of Cooperativa Regional de Agricultores Orgánicos de la Sierra (RAOS)
Altitude 1200 - 1650 masl
Variety Bourbon, Catuai, Caturra, and Typica
Soil Clay minerals
Region Marcala, La Paz, Honduras
Process Fully washed and sun-dried
Harvest November - March
Certification Organic
