6th 2012
El Aguila – Pacamara, (Mauricio Ariz & Sons, Producers)
Dried apricot, molasses, elderberry, bergamot.
washed Pacamara. Grown at 1600-1720 masl. Shipped in GrainPro.
3rd 2011
Best of Panama Auction Lot #6
Hibiscus, toffee and blood orange.
Produced by Gonzalo Rojas. Pacamara varietal grown at 1650 masl. Washed and vacuum-sealed at origin.
We are really excited to have won this auction lot and are proud to offer you this Cafe Grumpy exclusive!
1st 2011
El Callejon
Toasted marshmallow, rosemary, cashew butter, key lime
El Callejon comes to us from Carlos Alberto Hidalgo’s farm in Tarrazu, Costa Rica. El Callejon is located near the town of Cartago situated 1500-1650 masl. Carlos predominantly grows the caturra and catuai varietals. His coffee is processed at Cafe de Altura de San Ramon, packed and shipped to us in GrainPro. His exemplary growing practices show through in this beautiful coffee.
17th 2011
Aragón
Green apple candy, plum, caramel, tangerine.
Our latest coffee comes from Alejandro Zelaya Andrade’s farm Aragon located in Antigua, Guatemala. Cultivating both Bourbon and Caturra varieties, he then brings the ripe coffee cherries to his cousin Louis Pedro Zelaya’s Beneficio – Bella Vista. At Bella Vista, the coffee is pulped and fermented employing the washed process. Careful attention is paid to cleanliness, separation of lots, and drying times on the patio. After resting in parchment for three to four weeks, the coffee is then milled and carefully packaged in grainpro liners ready for it’s voyage to our roastery. The Zelaya’s teamwork helps insure that the quality of this beautiful coffee isn’t compromised during its processing and journey.
24th 2011
Ruthagati Micro-lot
Red currant, white peach, lychee, honeysuckle
Utz Certified. SL 28, SL 34 and Ruiru 11 varietals. Grown at 1650-1700 masl. Fully washed at the Ruthangati wet mill then sun dried. Shipped in GrainPro.
13th 2011
Santa Teresa
“Blind Assessment: A deep, rich, intense acidity dominates the profile. Complex lemon-and-orange citrus, fresh-cut fir, ripe tomato in aroma and cup. Impressively rich, syrupy mouthfeel. Clean, dry finish.
Who Should Drink It: Those who enjoy grandly acidy, big-bodied medium-roasted coffees.”
-Kenneth Davids, Coffee Review, August 2011
Baker’s chocolate, Meyer lemon, tamarind, cantaloupe.
Caturra and Yellow Catuai varietals. Grown at 1250-1480 masl on 12 hectares. Washed. Shipped in GrainPro.
