Purple collection
Tasting Notes: Melon, Blackberry, Nougat
Origin: Tapachula, Chiapas
Exported by L15N
Process: Natural
Variety: Catuai
(300g - Whole beans)
Tasting Notes: mango, papaya, blueberry
Farm: Aquiares Estate
Origin: Turrialba, Cartago Province
Process: Anaerobic Natural
Variety: Centroamericano
Altitude: 1200-1400m
As one of the oldest coffee farms in Costa Rica, Aquiares Estate has history. It’s modern incarnation began in the 1970s when the Robelo family purchased and transformed the farm into what it is today. Innovation and sustainability underscore Aquiares’ entire ethos, from developing new climate change resistant varieties, to experimenting with new processing methods, to achieving Carbon Neutral status. This lot is 100% Centroamericano - a hybrid of the Ethiopian landrace variety Sudan Rume and the pest resistant Sarchimor. Each year we buy 4 processing methods of the Centro to showcase the impact of different fermentation styles. This anaerobic natural is syrupy, funky, and chock-full of tropical aromas. We’re talking dark berries, papaya, mango, and a hint of cacao nib in the finish. One for the lovers of funk and fruit!
(300g - Whole Beans)
Tasting Notes: berry syrup, caramel brittle, poached pear
Origin: Finca La Quebrada, Buesaco, Nariño
Producer: Dayana and Edgar Rivadeneira
Process: Washed
Variety: Variedad Colombia and Caturra
Altitude: 2100m
(300g - Whole beans)
We’ve been buying coffee from Dayana Rivadeneira every year since 2021, and this year we were offered an additional father-daughter blend of her and her dad’s coffees. Dayana grew up helping out on her family’s coffee farm just outside of Buesaco, although in those days they were primarily growing coffee for the commodity market. In her teens, she enrolled in a barista course to deepen her knowledge of coffee. There, she met Frank Torres - a local producer and coffee processing specialist. He mentored her through her first harvest of specialty coffee, which she harvested and processed at just 19 years old. Her farm, Finca La Quebrada, is part of the same plot her family cultivated when she was growing up. Five years later, she’s mentoring her parents as they transition to specialty coffee in the hopes of increasing their farm revenues. This lot is a blend of her coffee and her father Edgar’s. Compared to her solo coffee, this one is more mellow and syrupy - reminding us of berries, crunchy caramel, and rich poached pears.