This coffee comes from the Serrania de San Lucas, which is a moist forest eco-region that stretches to heights of 2,600 meters above sea level. Given the limited access to this area, coffees are limited to small land holdings along the Magdalena River. Although 500 families derive their livelihood, growing coffee and grains, we consider the coffee to be single-origin due to the micro-climates and farm-to-farm consistency.
These dry parchment coffees are characterized by a balance between body, sweetness and a light, lingering acidity.
Roast: We roast this coffee to City level.
We work with Deborah Ntawigiria and her mother Consolta who help us select the organic and cooperatively farmed coffees from the Lake Tanganyika Highlands of Burundi, Africa
These coffees produce a strong brightness in the cup, with rich cocoa and hints of allspice at full city roast.
Espresso shots are very sweet, speaking strongly of cocoa. This coffee also makes an amazing cold brew after a steeping time of 24 hours. See our blog post for details on cold-brewing: https://fluidcoffee.ca/blogs/news/cold-brew-for-hot-days
Roast: Full City
Coming from a small 4-hectare farm, this coffee displays a raw molasses-type sweetness with cinnamon, ginger and cocoa elements. It has dense sweetness, big body, with a clean acidity that is near refreshing.
Exceptional as a brewed coffee, it also works well as a single-origin espresso.
Roast: City level.
Owner Jairo Cruz Valverde has been growing coffee for 40 years in the Tarrazu region of Costa Rica. The coffees are shade grown at an altitude of between 1,400 and 1,800 meters above sea level. The farm produces 60 bags per year of the Rad Catuai varietal which is sundried in greenhouses, using a "natural drying" process.
We roast this coffee on the light side of Full City, which accentuates citrus and tropical fruit base notes, with just a hint of grapefruit; very clean tasting.
Roast: Full City
This coffee is from a small group of tiny producers in the Huehuetenango region. A majority mix of Bourbon plants are grown at up to 2,100 meters. Each farm processes their own coffee by drying them in their own backyards.
The cup has a balanced sweetness, with lots of acidity, with dark cherry and caramel aroma. Try this coffee in an espresso machine for a shot that comes through with an unusual fruity acidity.