Past Coffees

Burundi – Karinzi Maruri Hill
Flavor Notes: Dried Apricot, Chocolate Syrup, Sweet Finish

El Salvador – Siberia Estate

Flavor Notes: Pure Cane Sugar, Red Apple with a Root Beer Finish
Farm: Finca Siberia
Varietal: Pacamara
Processing: Fully Washed and dried on patio
Altitude: 1,450 metres above sea level
Owner: Rafael Silva & family
Region: Department of Ahuachapán, Municipality of Apaneca, Ilamatepec Mountains

The Silvas are committed to protecting their local environment and have accumulated a vast collection of earthworms, which they use to produce completely organic fertilizer from the leftover coffee pulp. Their coffee is hand picked, sun-dried and hand selected to guarantee quality, a process which provides work for some 24 local families.

The farm is part of the Mesoamerican Biological Corridor System that stretches all the way from Mexico down to Panama. When this network of ‘protected highways’ enters El Salvador, it passes through the shade grown coffee regions, which act as a ‘substitute forest’. For this reason, coffee farms in this area play a vital role as a sanctuary for most of the 520 migratory and native bird species found in this part of the world.

 

Guatemala – Finca Retana

Dark Chocolate, Mild Citrus with a toffee finish

Laos – Bolaven Farms

Rwanda – Karenge Coffee Villages

Farm: Cooperative
Varietal: Bourbon
Processing: Wet Process
Altitude: 1,600 to 1,900 metres above sea level
Mill Owner: Tom Bagaza