Exceptionals
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Coffees that are different than the normal, be it from high quality varietals, well-grown or interesting process methods. Something to challenge your norm

Panama Adaura (Finca Lorayne)

Colombia Finca Monteverde
They have developed some processing protocols which features fruity and spicy tones which is unique to coffee, a fermentation technique in cherry they learnt from Yemeni coffee, who developed it perfectly.
The drying processes are done in canopy structures with translucent roof, taking care that air flow is constant as to keep the temperatures low during the process. This step can take an average of 25 to 30 days, which upon reaching a target humidity of 11% ,the coffee is finally packed in GrainPro and fique bags to be delivered to roasters.
Newerly, Gilardo’s son, tells us more about the family’s history. “My generation is the fourth on this farm to have made a living from coffee,” he says. “Today, the three children in the family are professional cuppers, and we have spent eight years producing exotic coffees after hearing about the success of farms like La Esmeralda in Panama. “These farms were certified organic for many years, and even though they do not maintain an active certificate, they still practice clean agriculture on the farm.” Roasters Notes: Monteverde is a farm we keep close to our hearts. It was the Wush Wush from this farm that caught our attention and the first coffee we have taken to a Barista Competition. This time it's their Gesha that we are happy to present to you Area: Caicedonia, Valle del Cauca Process: Anaerobic Natural Varietal: Gesha Altitude: 1490 - 1690m