A very cool single estate coffee from Cafe Kreyol (our Haitian Co-op friends). A tasty experiment, this is Ramirez Estates first aged natural lot and it turned out wonderful! They did a great job producing this lot, although aged, this is still a very fruit forward cup, normally those fruitier characteristics get lost when the coffee gets older but not in this case, smoother and creamier than their normal Natural or Honey processed
Cafe Kreyol goes into some of the most impoverished and troubled areas that are within prime coffee growing territory, organizes farmers, teaches how to correctly process beans, guarantees purchase of the beans at way above market prices ensuring it goes directly to the farmers and strives to really turn around some of the more troubled areas, putting people to work at well above average wages and ensuring future livelihoods.
Joey, the head of Cafe Kreyol, even strives for his US employees the above statement. He finds the hardest working individuals with great work ethics that for one reason or another have really been put down with employment and troubled times to help them recover and build a resume while also being able to help others.
One can feel really good about supporting any of Cafe Kreyol’s projects and for the most part – really tasty coffees as well.
Cafe Kreyol projects including this one are project coffees (although this is the nicest screen out of the lot), these are not a 0 defect beautiful large screen coffee. It takes around 5-7 years to really turn out a prime coffee operation and most of these are on year 2-3. Great tasting cups but keep in mind – not the worlds best screen.
In 1943, Mr. Belarminio Ramirez started a small company dedicated to the cultivation and marketing of coffee, which over the years grows into a family tradition involves three generations already. The Belarminio Ramirez Group was named in his honor.
Currently, the company owns 350 hectares of coffee production, located in the mountains of the central range between 800 and 1500 meters above sea.
A very cool, very exotic cup of coffee. One can tell this is a slow dry natural processed coffee with its strong ripe red fruit tones upfront. Lighter roasting presents a ton of floral and fruit with an almost oak/peat boozy finish, very sweet with just a ton going on but does risk some underdeveloped tones with its two-toned roasting. Medium roasts were our favorite, still plenty wild but develop enough of the chocolate and smoky tones – which most Dominican coffees are known for – to balance all those more exotic fruity and citric tones. Darker roasts will burn out most of what distinguishes this cup, the washed processed handles those roast level much better; interesting and still exotic but strong and edgy, it will retain some fruity factor with very strong and less sweet, smoky, tobacco and bakers chocolate type notes.
Will roast a bit two toned, so make sure everything makes it through first crack before cooling. Slower roasting (at lower temps) and/or slightly reducing batch size may help if having issues, worth the work for you fruit forward coffee fans. Make sure to play around with the roast on this bean, light to as dark as you want to go will really change it up. Has some good lighter roast attributes for those who don’t mind a little acidity. Higher chaff.