Jon’s coffee special features our three most popular coffees.
This bundle includes:
Colombian Tolima ASOTBILBAO FTO
Coming from family-owned farms organized around ASOTBILBAO, a producer association with 50 members who live in Bilbao within the municipality of Planadas in the department of Tolima, Colombia. Members of ASOTBILBAO are graduates of Servicio Nacional de Aprendizaje SENA. SENA is a non-governmental educational institution that provides social and technical education to its participants. The average age of members of ASOTBILBAO is 35 years old and in collaboration with an exporting company called Lohas Beans, coordinate efforts to improve the quality of coffee including technical support to guide coffee farmers on the best agricultural practices for quality coffee production and with investments in projects focused on the improvement of coffee farm infrastructure.
Tasting Notes: A very nice and clean Colombian following the traditional cup profile. A bit fuller bodied with a nice balance of floral versus toasted walnut and bakers chocolate like tones. Light roasts have a bit of crisp acidity upfront with a dry nutty finish. Medium roasts are much more balanced and smooth with the body increasing and the acidity dropping off, more of a chocolaty undertone with an accent of toasted walnut. Darker roasts drop off all the acidity and turn pretty strong down the bakers chocolaty and nutty alley with some added smoky and roasty notes.
Roasting Notes: An easy bean to roast and tasty and most roast points. If you do not like acidity, make sure to get at least a medium roast on it. If it doubt, take it close to 2nd crack without going into it, a roast almost anyone will love.
Guatemalan Fraijanes Premium Flat Finca De Dios
Finca De Dios is really catching steam as one of the more premier Guatemalan coffee farms. The coffee keeps getting better and better each year.
Similar to Edwins farm, De Dios is a model of sustainability and treats its workers better than 99% of other farms in the region; providing education, infrastructure and medical care.
Almost forty years ago, a horse lover bought the farm with the intent of lodging his horses. A few years later, he was transferred because of work reasons. His daughter; Ellen Prentice, who remained in Guatemala, was left in charge of the farm. She started to tend the few hectares of coffee that the farm had and planted most of the farm with coffee, with the exception of the natural forests.
Six years ago, after inheriting her piece of the original farm, she proceeded to name it Finca de Dios, in memory of her father who had dedicated his land to God. Since then they have been building the necessary infrastructure, which her part did not have, including a wet mill. Even though small in comparison to most of the big coffee farms, we agree with the saying that says that some of the best things in life come in small packages.
They want to preserve the beauty of all of God’s creation and therefore have reserved more than one third of their land to the preservation of natural forests. In this way, they hope that birds and other wildlife can find a safe haven; a place to call home.
They believe that they have been blessed so that they can be a blessing to others. They strive to treat their workers with dignity and love so that they can work in an atmosphere of respect and peace. They try to accommodate workers with special needs to jobs they can best handle. They also try to teach those who work with them values and principles; especially the importance of working with excellence so that their clients can enjoy drinking an exceptional cup of coffee.
A great super fresh and clean micro lot from our friends at Finca De Dios. Awesome prep, one can tell a lot of care went into these beans. A great medium to as “dark as you want to go” bean type. Light roasts produce a lot of floral brightness and light fruit notes (almost reminiscent of a nice Costa) mixing with a subtle yet very sweet malty chocolaty note (can be a little more challenging to roast to a light roast) a great morning brew – darker roasts will produce more body similar to the Huehues – very clean non-roasty dark-roast beans – you get a lot of the sweet malty tones and very smooth even into 2nd crack – a very stand up bean at almost any roast level.
Lighter roasts accent the fruitier brightness, deeper levels deliver smooth, rich chocolate malty flavors and a hint of smokiness – awesome and clean dark roast notes. Coffee will roast a little two-toned containing a couple different strains, if shooting for the lighter roasts slowing it down a bit will be helpful.
Mexican Terruno Nayarita Washed Gr. 1 Reserve
A lovely super fresh Reserve Grade washed processed from our good friends at Terruno Nayarita. Although they have produced some nice early season washed processed, this is the first top lot of this crop. A bit higher acidity than the last couple of offerings giving this cup a nice sparkle.
Want to know why we think Terruno Nayarita is so cool? Check out our new blog post about them.
This is a farm that holds a special place in our hearts. Gathered around an extinct volcano, Cerro San Juan, a committed group of 260 cooperative coffee farmers are working together to produce arguably the best coffee in Mexico. Terruño Nayarita coffees come from heirloom trees. The word ‘Terruño’ means ‘homestead’. These are farmers that take great pride in their coffee.
San Cristobal Coffee Importers takes great care to find and produce excellent coffee, making sure farmers use safe, sustainable shade techniques and provide a fair wage to the workers. Check out their webpage:
Every bag comes with a bar code that shows exactly where the coffee was grown. Here is an example from this lot
Always one of our favorite Mexican coffees . A little fuller bodied than most years, good sweetness and full of a floral nutty chocolaty tones. Lighter roasts add some cool floral but risk some underdeveloped notes if way light. Medium to just before 2nd crack will produce smooth defined and balanced cups. Darker roasts get edgy and strong, smoky nutty and bakers chocolate tones which some will definitely like as well
I would shoot for a nice medium roast to right before the second crack – a little bit of a rougher cup into second crack but nice chocolate notes with just a hint of a floral aspect. A bit sweeter and smoother right before the second crack but not quite as hefty of a cup.