SO MANY OPTIONS TO CHOOSE FROM.
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If you live in the Boston Area, stop by and grab your bag(s) at:
Monumental Market 36 South Street Jamaica Plain, MA Tue/Thu 8am-5pm Friday 8-6 Sat 9am-4pm |
CHOOSE AND BUYEXCELSO HUILA
$15.00
Notes: Bright, winey acidity, creamy body, sweet and nutty with notes of dark chocolate and caramel Excelso Huila RFA comes from a group of small Rainforest Alliance certified farms with an average size of 2 hectares each. They all use manual hand-crank de-pulping machines to remove the cherry from the beans and raised beds for drying them. These efforts have been rewarded with Rainforest Alliance Certification, one of the most strict sustainability seals. The positive impact on the preservation of this region's biodiversity is substantial. PALMERA - LIGHT ROAST
$16.00
Notes: Milk chocolate, cherry, orange Palmera is named for Colombia’s national tree. Colombia boasts hundreds of microclimates from its Caribbean coast in the north to its equatorial highlands in the south, and Palmera represents a classic fully washed profile, with balanced notes of sweet tropical fruit, spices, and rich chocolate. Palmera is sourced and processed at Aromas del Sur in Pitalito, Huila, where they have a new state-of-the-art dry mill that sorts, cleans and selects coffee prior to preparing it for shipment. Palmera represents the hard work of many farmers and supports many communities of producers. EXCELSO BUCARAMANGA
$15.00
Notes: Perfect balance of brightness and body with consistent characteristics from start to finish The Bucaramanga region produces a number of good coffees known for having a soft bean not so bright. There are earthy notes, but the first impression is a heavy body and low acidity. JESÚS MENDINUETA - Micro Lot
$23.00
Notes: Intense fruit and florals, tamarind mixed with rosehip and hibiscus tea, crisp green apple finish. Juicy body and a long sweet aftertaste Jesus and his wife Erika began growing coffee three years ago in search of a better lifestyle. Their farm, Bella Vista is located at 1,360 m.a.s.l in La Paz village in the municipality of Cienaga, Magdalena. Jesus inherited the Bella Vista from his parents, two traditional coffee growers from the region. Now he and his wife manage everything on the farm. They hired 6 workers to help them with the handpicking and cleaning of the farm during the harvest season. The main harvest is in November, December, and January. Processing Method: Natural The Natural Process begins with a pre-fermentation stage of 24 hours at the receival station. From here, the cherries will be moved to the drying stage; coffee will be placed in African-style raised beds for over 25 days and will be racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally, parchment coffee will pass through our dry milling and hand sorting stage. APONTE HONEY
$18.00
Notes: Sweet and very balanced with notes of creamy chocolate truffle, apricot, and tangy nectarine The Inga community of Aponte is comprised of descendants of the ancient, pre-hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge. This community did not resume significant contact with the rest of Colombia until the second half of the nineteenth century. Unfortunately, in the 1990s, contact was mostly criminal, and Inga’s refuge became a place of cruelty. For years the tribe was forcibly involved in poppy and heroin production under the influence of guerrilla groups, drug traffickers, and paramilitaries. The once-peaceful mountains teemed with illegal plantations and violence, in which the Ingas were trapped until as recently as fifteen years ago. In the last decade, the mountains have become a safe zone for the Inga tribe, and illegal crops were eradicated to give way to a new culture: coffee! The Caturra variety has been planted in the Inga territory, on smallholder properties in the Resguardo Inga Aponte, at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly shedding nutrient-rich ash, makes for an exceptionally complex and sweet coffee. Producers process coffee on their own properties, drying honey coffee in stacked raised bed solar dryers on their farms. This process reduces water used for washing coffee and complements the natural complexity of coffees from this special region. Processing Method: Honey The Honey Process begins with a quality filter that allows us to remove the floater coffee cherries from the process. From here, the cherries will start the de-pulping stage and will pass through a short fermentation of 24 hours in sealed tanks, before moving to the drying stage. In the drying stage, the coffee will rest in African-style raised beds for over 20 days. Finally, parchment coffee will pass through our dry milling and hand sorting stage. COLOMBIA CAMPESINO (DECAF)
$15.00
Notes: Candy-like, with notes of tropical fruit and citrus; creamy body The decaffeination plant relies entirely on the pure water from the Navado el Ruis and natural ethyl acetate from sugar cane plants. Ethyl acetate is an organic compound (C4H8O2) with asweet smell—it’s created during fermentation. The process begins with steaming the green coffee at a very low pressure to remove the silver skins. The beans are then moistened with hot water, which causes them to swell and soften and begins the hydrolysis of the caffeine, which is bonded to salts of chlorogenic acid. EXCELSO POPAYAN
$15.00
Notes: Bursting aroma, syrupy body with a sweet toffee and milk chocolate and clean smoky finish Popayán coffee comes from small family farms. Popayán has a rich coffee producing history and recently became one of the most sought after coffee growing regions in the world. Farmers have made the switch of primarily working with crops that yield large quantities to solely dealing with micro-lots that require more care and dedication. This change has allowed the farmers to focus on nurturing the coffee and emphasize quality over quantity. PALMERA DARK ROAST
$16.00
Notes: Milk chocolate, cherry, orange Palmera is named for Colombia’s national tree. Colombia boasts hundreds of microclimates from its Caribbean coast in the north to its equatorial highlands in the south, and Palmera represents a classic fully washed profile, with balanced notes of sweet tropical fruit, spices, and rich chocolate. Palmera is sourced and processed at Aromas del Sur in Pitalito, Huila, where they have a new state-of-the-art dry mill that sorts, cleans and selects coffee prior to preparing it for shipment. Palmera represents the hard work of many farmers and supports many communities of producers. OUR OWN ESPRESSO BLEND
$16.00
By combining some of our single-origin coffee beans together, we obtain the well-balanced brightness, body, sweetness, and complexity that a great espresso drink requires. COLD BREW BLEND
$15.00
Distinctively smooth and perfectly balanced, we've developed this blend using only the highest quality coffee beans from the mountains of Colombia. Each cup of cold brew delivers a unique combination of notes, bodies, and characteristics extracted during the 16 hours brewing process for a compulsively drinkable cup of cold brew coffee. |
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How to place an order
Order from this website
Find us at the following local vendors: Monumental Market (Jamaica Plain, MA) YOU HAVE SUBSTANTIAL NEEDS.
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If you’d like to get on board with a company who’s selling distinctively delicious coffee with a uniquely humanitarian business sense, we’re thrilled to hear from you.
We can reliably supply our consistently excellent coffee to you for your medium- and large-scale needs. You’ll be providing high quality coffee to your staff and/or customers, secure in the knowledge that you’re supporting a company whose practices are forward-looking, community-focused and people-driven. |