BRASIL – Cascavel Vermelha
This year’s Summer blend is a nice and smooth medium roast with a Brazil (Cascavel Vermelha) Named for the rattlesnake, our Cascavel Vermelha (Portuguese for red) is a pulpy Brazil with lots of red fruit and refined sweetness. This coffee has been selected based on its fruity profile. In most cases, Natural processing connotes such flavors; however, this coffee may have some Pulped Natural contributions as well. Natural lots will be dried on large patios under the sun, while Pulped Natural will be pulped and then laid to dry on patios. In both cases, the coffee will be raked and turned regularly to ensure even drying and a clean cup profile.
Taste attributes – Milk Chocolate, Nectarine, Plum, Sweet.
COSTA RICA – Hacienda Sonora
The Second coffee is our Costa Rica Obata. Hacienda Sonora is a family farm located in the Central Valley of Costa Rica at the foot of the Poas Volcano in Carrillo, Alajuela. Diego is the fifth generation of coffee producers in his family. The farm’s area is approximately 100 hectares, with 55 hectares of shaded coffee, 35 hectares of wild forest reserve, and 10 hectares of sugarcane. Coffee on Hacienda Sonora grows in an environment surrounded by diverse trees and other vegetation, providing excellent conditions for quality products and improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals call the farm their natural habitat.
Taste attributes – Cherry, Apricot, Blueberry, Caramel, Chocolate, Cream
COLOMBIA – Santa Rita Huila Organic
This Organic coffee is the result of the hard work and effort of around 84 smallholder producers living in and around the town of Santa Rita in the municipality of Aipe in Colombia’s Huila Department. With a classic Nutella-like profile and plum fruitiness, this group lot is a great go-to for your seasonal espresso blend.
Taste attributes – Nutella, Plum, Fruityness
KENYA – Kiranga AA
Samuel Macharia and his family have been farming Kiranga Estate since 1995. They joined Sucafina Kenya (Kenyacof/Kahawa Bora) in 2017. Since then, they’ve received higher prices for their coffee. Samuel reports that the extension services, quality monitoring, training, and access to farm inputs have helped him improve the quality of his coffee.
Cherry is selectively handpicked and then pulped in a 2-disc pulper. Coffee is then fermented overnight. After fermentation, parchment is washed in clean water and transferred to raised beds to sundry. On average, it takes 14 to 21 days for parchment to dry.
Taste attributes – juicy with notes of black currant and tomato.