Cerrado, a region in Minas Gerais, largest coffee-producing state in Brazil. Major coffee region since 1980’s mainly due to devastating blackfrost of 1975 that forced growers to relocate north to Cerrado and other areas of Minas Gerais. Over 4,500 growers on 175,000 hectares of farmland with yields of apx 5.5 to 6.0 million bags a year. The coffee is grown in rich soil, consistent rains, high daytime temps and dry winters make the Cerrado region an ideal area in Brazil for producing coffee.
Colombia Supremo 17/18 is sourced from small to medium sized family-owned farms located within the city of Pereira in the department of Rosaralda, Colombia. Coffee is cultivated on farms that average 2.5 hectares in size. Producers pick and process coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the nearly continuous rainy season.
Our Nicaragua Jinotega SHG is a regionally-sourced lot from Jinotega, Nicaragua. This coffee is a blend of lots from smallholder farmers, many of whom have production plots of approximately 1 hectare. Producers grow and harvest their crop, then deliver the harvested cherry to centralized wet mills for further processing prior to export. The Jinotega area has some of the highest altitude in Nicaragua, which contributes to the large volume of specialty coffee it produces.
Guji is one of the zones of the Oromia Region of Southern Ethiopia known for producing some amazing natural coffees. This coffee tends to showcase some nice fruit-forward characteristics with a medium body. In the past coffees from Guji had been sold in the Sidamo category, but since the quality is high and the profile is unique, more and more, we are seeing these coffees separated from other Sidamos at the ECX
San Vicente began exporting coffee in 2001, started by Fidel Paz. Since then, coffees grown in Santa Barbarathe have become world famous for their quality. Exceptional characteristics due to fertile volcanic soil, microclimate caused by Lake Yojoa and the exceptional quality control at San Vincente. They also assist over 1,500 producers with planting, processing, and curating specialty lots. This strong relationship based on trust, hard work, and passion for coffee shows in the cup.
Costa Rican coffees, believe to have the best coffee flavor profiles in south/central America. High grown altitudes and a pleasant acidity. Introduced to Starbucks under their “reserve” program. Tasting notes, brown-sugary sweetness, citrusy notes and apricot-like fruity flavors.
The Tarazzu region produces some of the best Costa Rican coffee on a consistent basis. Up to 1,700 m, San Marcos de Tarrazu in particular is known to produce a distinguished coffee. Limited Quantity Available.