Region: San Jerónimo de Naranjo Santa Marta de Dota
HB – Hard Bean – Premium Quality
Screen Size 15 / 17
Process: Fully Washed
Altitude: 1000 -1200m ASL
Regional Specialty Coffee
Certification: RFA (Rainforest Alliance)
Cup Profile
full body elegant mouthfeel milk chocolate, honey, dried fruit, some light nuttiness – versatile coffee as a standalone coffee or as part of a high quality blend
Varietal Pacamara
Region Los Naranjos, Sonsonate
Producer Roberto H. Murray Meza
Process Natural
Altitude 1500-1700 masl
Coffee Profile
large beans with a sweet heavy body dark chocolate pineapple notes red wine blueberry / dark berry complex sweetness completely delicious
an outstanding coffee from one of our favorite producers
Farm Information |
In 1936, Don Rafael Meza-Ayau Sr purchased land in the Los Naranjos
Valley of Sonsonate, western El Salvador. The moderate weather, high altitudes and fertile
soils provide idyllic conditions for quality coffee production, that over the decades has
garnered an impressive reputation. Most notably as finalists in the COE
Competition.
Originally under the export brand Los Naranjos, the current owner (Don Rafael’s grand-son)
Roberto H. Murray Meza, has changed their name to Finca Majahual. He has also bolstered
long-standing traditions to support the dedicated workforce at Majahual, providing medical
assistance with an onsite clinic, an education centre and leisure facilities – with extended use
to all family and community members neighbouring the family properties.
Majahual’s initiatives for the preservation of its native wildlife and important environmental
resources are a shining example to the industry. The principles mean that all of the coffee
plants across their 90 hectares are shade-grown amongst natural forest, ensuring the
biodiversity of the ecosystem thrives. The most recent audit from Rainforest Alliance
returned them a perfect scorecard, reflecting the socially and environmentally responsible
practices they are championing there.
This year’s selections of immaculately prepared coffees are three fine examples of the
bourbon varieties Majahual has become renowned for
Caturra, Yellow Catuai, Red Catuai, Parainema & Bourbon
Altitude 1300-2100 masl
Cup Profile
Dried Apple • Bakers Chocolate • Grapefruit • Toffee full body makes a delicious espresso works well as a filter coffee – sweet clean balanced cup long sweet aftertaste
Located in Northern Nicaragua, the San Juan del Rio Coco department offers an array of mountainous terrain ideal for growing coffee. The region is home to numerous mountain chains with peaks reaching 2100 MASL
Region: Intibucá region , Pelon Honduras
Altitude: 1600 masl
Producer Blanca Flor
Varieties: Paca, Caturra and Catuai varetals
CUP PROFILE
a full balanced body delicate acidity notes of caramel and honey nectarine/stonefruit sweetness underpin this very versatile coffee
that can be enjoyed in a number of different roast profiles and brewing methods
Blanca Flor is shade-grown specialty coffee from the Intibucá region in the alpine mid-west of Honduras. The temperate climate and volcanic soil at altitudes ranging from 1,340m to 1,850m combine to produce near-perfect conditions for the cultivation of coffee. Blanca Flor represents a coalition of indigenous Lenca farmers whose holdings of varying sizes stretch from west to east, from Masaguara to San Juan. Its coffee is milled at a central cooperative beneficio.
Organic Panela Sugar heavy clean molasses delicate floral notes dulche de leche – nicely balanced
Use wherever and however you choose on your cereal – in hot drinks or in baking and cooking – makes great caramel
you can also use it as a delicious base for your rubs & sauces when smoking your favorites meats & ribs
use however you like it is super delicious
this panela is made from the highest quality organic cane sugar grown in the region of San Remo in Guatemala. This Panela is premium quality and unrefined and importantly minimally processed to retain the natural minerals and nutrients of the sugar cane rendering its unique, flavour profile resulting in beautiful depth of flavour and mouthfeel
REGION: Chicomuselo and Comalapa, Chiapas, Mexico
VARIETAL: Catuai and Typica
PROCESS: Fully Washed & Decaffeinated using Mountain Water Process
ALTITUDE: 1100m – 1600m
CUP PROFILE
aroma of brown sugar, spice, hints of ripe fruit full flavor of sweet brown sugar /toffee brown spice milk chocolate & soft fruit notes full body balanced coffee sweet clean aftertaste.
Process
This coffee is decaffeinated using the Mountain Water Process which involves sourcing
natural mountain water from Pico De Orizaba (one of the largest mountains in mexico. The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavoured coffee without any chemical residue.
BACKGROUND:
In the state of Chiapas you find Mexico´s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, the mountain slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.
