The Monteverde co-operative supplies us with this specialty coffee from the Amazonas Region of Peru, which has optimal soils and microclimate. The co-op provides marketing, finance and sustainability training for its producers. Their coffees are now winning awards worldwide.
It has a flavour of dark chocolate and black cherry, sweet, smooth and full bodied when roasted to Full City. Taking this coffee to just inside second crack will develop gentle sweet smoke notes.
Roast: Green Beans
Ambrosia is one of our most popular blends of coffee bean, which has the complexity derived from 5 coffee plantations. There is a sharpness that fades into a rich tobacco and milk chocolate taste. There are hints of fruit, mushrooms, sweet smoke, caramel, and cream. within its long extended finish.
We recommend roasting to Vienna level.
1 lb bag
This is a blend of South American coffee producing an exotic espresso shot or intense Press coffee. Expect chocolate roast flavours and rustic fruited accents, when roasted to Vienna level.
Our Arte Ligero is roasted to Full City(+). You can expect a light chocolate presence with just a hint of fruit accents. It is lively and rich with a pleasant aftertaste.
This is a sweet lively cup with great body and a memorable aftertaste.
1 lb bag
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.
We recommend roasting to City - City+ level.
1 lb bag
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.
When lightly roasted to City level, expect citrus, stone fruit and pear notes. The cup will be bright.
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.