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This Bourbon coffee is an organic, Rainforest Alliance certified coffee at a very reasonable price. It is a unique single origin coffee with a rich full body. It has tastes of toffee, caramel and molasses with deep fruit overtones.
The coffee is grown on farms located close to the border of Kenya. – Carol really likes this coffee as a great drip coffee through-out the day
Another of the classic Ethiopian coffee regions, Sidamo coffees are known for medium body, delicate fruits, spice, and citrus. Our FTO Natural Sidamo fits the bill.
The coffees of Yirgacheffe have long been prized for their delicate, tea-like aromatics and clean citrus flavor.
A complex coffee with an exotic and syrupy body with hints of chocolate, vanilla and spice. Does well as a light roast and dark roast.
A great tasting decaf for any season. Bright light tasting coffee. Clean finish, nutty, mild but with a broad spectrum. A broad appeal to many. It is difficult to believe that it is a decaffeinated coffee.
This coffee is so smooth you wouldn’t know it is decaffeinated! A blend of some of the best coffee growing regions of the world. “The goal of this mix is to allow the Cascadia to be used as a satisfying drip blend, while also having enough complexity to shine in the espresso machine as well.”
The trademark “Swiss Water Process” removes caffeine from coffee without the use of solvents or chemicals. This coffee is characterized by delicate sweetness, gentle acidity and round flavor and suitable for roasting and brewing as either an espresso or drip brew.
This coffee delights the senses with the taste of ripe, chocolate-toned fruit without a hint of sharpness or acidity. Moderate aging further rounds its flavor while developing body that is deep, creamy and full.
Sourced from Café Organico Marcala, S.A. (COMSA), a cooperative of farmers that was started in 2000 to become organically certified, in a protected designation of origin within the department of La Paz, Honduras. COMSA has also significantly increased the participation of women within the organization, which has resulted in a successful women’s group that has established their own farmers’ market to sell home-grown organic produce.
Deep and pungently spicy in the aroma with papaya and chocolate notes. In the cup medium-bodied, richly low-toned, and complexly fruity: papaya and black cherry with a dry chocolate edge.
The participating women are all part of the cooperative COSURCA, in the Cauca region. There are about 160 participating women in the Café Femenino program, averaging 3.5 acres each. A good number of these women are single heads of household, but not all, many of have husbands with their own plots of coffee.
In the early days of Café Femenino, a two year plan was implemented to develop the integration of women into the membership of the cooperative and focus on leadership development. This group has received funding from donors through the Café Femenino Foundation to be able to upgrade their kitchens to healthier standards by installing stoves and chimneys that exhausts smoke to the outside. This has reduced the prevalence of respiratory disease associated with wood smoke within the family.
Mexico FTO Chiapas is recognized for having a medium body, light to medium acidity, sweet, a hint of dark chocolate, balanced.
These coffee farmers are known as “colonials”. During the 1950’s, wealthy and large land owners took over this region. They confiscated the properties from the natives, then enslaved the people by forcing them to work for them. In 1991, through a governmental land reform, the larger landowners were made to relinquish their holdings of these small farms and return the rightful ownership back to the families who had originally owned them. These small farms still surround the parameters of the large landowners, but they are no longer reliant on them for survival. They are independent and have title to their own land. They now have the freedom to search for ways to improve their income, their own lives, and the health of their community.
Java Organic Kayumas Taman Dadar GRAINPRO is sourced from family-owned farms located near the villages of Curah Tatal and Kayumas on the island of Java, Indonesia. In the 17th Century Java coffee was first cultivated in low-lying areas, but by the late 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions. Smallholder organic coffee production is atypical of the region which is dominated by large government run coffee estates established by the Dutch in the 18th century.
Taman Dadar, meaning flower garden, aptly describes the way smallholder coffee is cultivated, colorfully inter-cropped with parkia beans, avocados, erythrina, albizia, and leucaena trees, which produce food for local consumption and shade. Java Taman Dadar is wet-hulled, a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor.
