We found a new source for some very cool Haitian coffees. The folks working on the ground in Haiti live right here in Madison, Wi (at least some of them), they are called Singing Rooster. Singing Rooster is a non-profit that brings Haitian products (art, coffee, cocoa and more) direct to consumers and stores with 100% of the proceeds funneling back to the farmers and communities in Haiti. Although we love Joey and he has good values for his business, one cannot argue with more money and assistance getting to the farmers and communities. Sure, its good to feel good about the beans you buy but something just as important or even more important is the product itself; the coffee is beautiful, the quality of prep and consistency of the beans is up easily a couple of notches over the last couple of Haitians we had. Way cleaner cup that we have seen before and for the same price, with more money getting to the farmers and communities. A win-win in anyone’s book.
This is year five of working closely with Singing Rooster and we picked out 3 awesome lots. 2 washed processed from different regions and one honey processed lot. All fantastic and pretty different offerings.
This coffee is from the UCOCAB group of coops, located in the Central Plateau of Haiti. This group brings together seven different level-one coops from the Baptiste region. Cab is one of the more recognized co-ops producing absolute gems of lots. This coffee is from 900-1300 m altitude.
Coffee trees thrive in Haiti. Mountains aren’t good for most agriculture, but they’re IDEAL for coffee; coffee trees thrive in moist but well-drained soil at high altitudes. The higher the altitude, the bigger/harder the bean, the better the coffee!
A great medium to dark roast coffee. Robust and strong with an exotic more island premium sweet edge. Lighter roasts get a cool semi-floral sweet tone upfront balanced with a little grassy caramel and slight hint of herbal spice, tasty but does not bring forth those awesome stronger chocolate notes that Haitian coffee is known for. As one progresses towards the darker roasts it gets much fuller bodied and chocolaty (more bakers chocolate than milk) with just a little hint of floral acidity at the full city roast. Into 2nd crack its a rough and tumble cup with added smoky tones.
We recommend a strong medium roast – just before the 2nd crack – keeps it fuller bodied and smooth. A cool cup at a city plus roast as well but will be nuttier with that island acidity. Dark roast is very tasty as well and pretty close to the Haitian Blue Mountain.