The Longberry region is in the central-eastern part of the country. This coffee is processed in the traditional ‘unwashed’ style which is also called ‘natural’. The flavor is unique … wild, winy and racy. Many would argue that this is where coffee originated.
Region: Kirite, Guji Zone, Oromia
Variety: Indigenous heirloom cultivars
Altitude: 1900 – 2200 masl
Process: Full natural, sun-dried on raised beds
Tasting Profile: Strawberry, cocoa, watermelon
Degree of Roast: 2
SUMATRA Gayo Mtn. Organic – An earthy, full-bodied, syrupy Indonesian similar to our conventional Sumatra but a bit spicy with a quicker finish.
Degree of Roast: 3
BRAZIL Mantiqueira de Minas – Samir Rage Matuck has owned and managed Fazenda Santa Rosa for 20 years. Santa Rosa has a total area of more than 370 acres cultivated with coffee. Fazenda Santa Rosa recycles water during coffee processing and reuses coffee pulp as fuel for mechanical dryers and organic fertilizer to minimize environmental impact on the land.
MEXICO Serrano Organic – This is a supremely quaffable, aromatic coffee that begs a second cup. High elevations and an unwavering commitment to organic practices is the common bond among the Serranos group. There are 200 small farms of 5 hectares (10 acres) or less. As a result of their organic practices, a protective buffer is provided for more than 800 plant species and 390 bird species that make their home in the El Triunfo biosphere reserve.
PERU Alto Urubamba Fair Trade Organic – From the fertile mountain valleys of eastern slopes of the Andes, this is a bright, clean coffee that is delightfully drinkable.
EL SALVADOR Santa Leticia – Finca Santa Leticia was passed down to Ricardo Valdivieso during a time of great turmoil in El Salvador’s history. At the peak of the conflict in the 1980s, Ricardo came face to face with a firing squad in defense of his family’s land. He was not shot but spent many years in exile before he was able to return to Finca Santa Leticia. Over the decades, his career as a coffee producer has been challenged in just about every way you could imagine. Today, Ricardo works with his daughter, Monica, to protect and nurture their groves of Pacamara and Bourbon arabica. During the harvest, a great deal of care and focus is dedicated to picking the best quality of cherry and gently drying it on clay patios.
A delicate blend which strives to capture the essence of East Africa. Winy, fruity with finesse, sweetness, and a fragrant aroma.