Description
This coffee is a fruit forward natural processed lot top lot from our friend Joey over @ Cafe Kreyol. Joey spends the bulk of his time heading into very remote regions that grow great coffee but lack processing equipment or knowledge. He works for years bringing operations up to high end premium production, all while producing a very sustainable environment one can feel good about. Where we do not have personal sourcing, we are more than happy to bring Joey’s fantastic offerings to the table to help support his awesome work. Kreyols offerings include some of the Haitian & Dominican coffees as well as these wonderful Bolivians.
Some of his best work in our opinion has been with these Bolivian coffees. Although Bolivian offerings have been less rare the last couple of seasons, these offerings are real gems. High scoring balanced cups with beautiful new-wave processing bringing new flavors and cup profiles to classic South American tastes.
Tasting Notes: A great light to medium roast coffee. Delicate, balanced, clean, fruity and sweet. This is not a ferment bomb, the natural tones are delicate and well balanced, not hitting you over the head. An easy drinking lighter roast coffee: sweet, smooth, hints of lemony floral acidity and soft fruit, balanced with a defined chocolate like tone. Good body and mouthfeel, medium to low acidity. A more exotic cup that everyone will love. Medium roasts will start to roast the fruitiness out of the cup but still leave it very sweet, accentuate the body and mouthfeel.
Roasting Notes: A bit higher chaff but will roast pretty even. Darkens up quickly so make sure you see that expansion in size before cooling if shooting for a lighter roast. The surface of the bean picking up a little sheen is a good mark for the medium roast level. A 3-4 days setup really works some magic on this cup and pops the fruit tones out decently more.
APCERL is a co-op founded on great principals: organized by Cafe Kreyol & the WCS (wildlife conservation society) they organize small producers native to the land on the edge of the Andes mountains, and bordering the Rainforest of the Madidi National Park (Amazon Forest). The land next to their farms is government-protected land, and together our sustainable business model was agreed upon and put into practice.
With the help of WCS, these producers have established a model of Agroforestry, where the top of each hill or mountain remains untouched. Then farming takes place under the untouched canopy on the center portion of the slope, and towards the bottom the land is slightly more cleared and farmed. By using agroforestry, their soil is self regenerating, and extraordinarily sustainable. Not only are these farms certified organic, but they also have been certified Smithsonian Bird Friendly, one of the toughest conservation certifications in existence. Instead of clearing rainforest, Bird Friendly coffees grow underneath shade trees that sequester carbon, fight climate change and provide habitat for birds. Those bird include migratory species whose impressive journeys can take them from the backyards of the U.S. and Canada all the way to coffee farms in Latin America.
Cafe Kreyol worked directly with one team member there, Jorge, who instructed the numerous cooperative members to implement pH testing when picking, washing, and drying the coffee. This created a consistent, sweet, and chocolatey profile. The producers can now maximize their quality as well as safely grow the quantity of their production, allowing them to earn about 300% higher than the fair trade minimum for coffee.
Cafe Kreyol believes farmers should get paid based on the quality of their product and we practice this belief by paying up to 300% higher wages than what Fair Trade requires. This Direct Trade system, that is now the backbone of Cafe Kreyol, believes that quality and sustainability are parallel. Our story continues as we work to alleviate poverty in rural coffee growing regions, one cup at a time.
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