Once again, we have new and amazing coffees!

 

Nicaragua Aserradero

[ ah-seh-rrah-deh-roh ]

Story: We are thrilled to finally have Aserradero back in our shop! Highly sought after, Aserradero is a lot from Luis Balladarez’s farm Un Regalo de Dios. The last time we had the privilege of serving this coffee was almost 8 years ago! We attained it then directly after a trip from Nicaragua and we feel blessed to have it once again.

The name Asseradero, meaning “saw mill,” pays homage to the land where it is grown. This area on the farm is heavily wooded with pine trees which is rather unusual. Aserradero is a classic Nicaraguan red catuai. It is a washed process yielding a crisp and bright complexity. 

In the Cup: Balanced, Apple, Cherry, Citrus, Delicate

--------------------------------------------------------------------------------

Colombia Nariño Honey

Story: The town of Aponte in Columbia is thought to be the northernmost point of the Inca empire during the 15th century. Today, it is a small town and reservation for the Inga people. It rests at 2100 miles above sea level in the Juanambu canyon within the department of Nariño. This is an incredibly remote region where small family farms grow coffee as a genuine labor of love.  

This is a honey processed coffee from various smallholder farmers. The varieties from these farmers tend to be caturra and typica. Honey processing means that the coffee is fermented with the mucilage from the cherry still on. After fermentation, it is then dried inside parabolic dryers. Coffee from Aponte tends to be dense and dries quite quickly due to the high altitude and cold strong winds. 

In the Cup: This coffee has a smooth and creamy body with a winey fruit acidity. Flavor notes include berry, cherry, toffee, and caramel. 

--------------------------------------------------------------------------------

#70 Gloria Ventura Honey 

Story:  Gloria Ventura grows coffee on a 4 acre farm called El Rincon. For the past few years, Gloria has partnered with a collective that specializes in experimental processing methods and creating higher premium pricing for producers. This model has proven to be very successful, so much so that they have begun seeing money left over that the collective has been using to fund the arts in their local community. One of our favorite parts of coffee is the communal heart of the people who grow coffee. When specialty prices are paid and continue to go up, we always see the community rise with them. 

This particular coffee is an experimental honey that included a maceration process before finally being dried on a raised bed. The experimental maceration is a process where the coffee is allowed to steep, as it were, for a period of time to accentuate the sweetness and acidity developed in the coffee. The result is extra fruitiness in the cup, and flavors like cherry and rich chocolate alongside what you would expect from a Honduran coffee.  

In the Cup: Chocolate, Dried Fruit, Pear, Cherry