New Roasts

We’re excited to announce two, new specialty roasts to our production. We have been working hard in the Roasting Den to add variety on our shelves that pleases everyone’s’ taste buds.

Our is first new roast is an El Salvadorian from the farm of Finca Santa Leticia is located in a beautiful valley close to the township of Apaneca. In 1865 Francisco Menendez Valdivieso, inherited the land of what today is known as Santa Leticia Farm, name after his daughter. Generations Continued to farming. In 1965, Ricardo assumed full responsibility of the Valdivieso’s coffee legacy. He decided to replace the older “cafetos”, with young Bourbon Coffee plants.

Finca Santa Leticia is surrounded by colorful towns of the central Ilamatepeque Mountain Chain, widely considered to be the best region in El Salvador for coffee cultivation. The majority of the region is mountainous, and although altitude rarely exceeds 1400 meters, it exhibits a number of attributes that lead to high-quality coffee products such as volcanic soil, native lush forest, and a fertile environment. These young plants all came from carefully selected seeds, with the best characteristics from the original “Old Arabica” coffee plants. In 1992 they began “root grafting” all the new seedlings. In this process, they have a stronger root system and a healthy crop of Bourbon and Pacamara.

Before we launch a new roast, we fine tune our production with cuppings to make sure the taste is just right. Photo by Juan Garcia

Finca Santa Leticia is certified by the Rainforest Alliance whose mission is to conserve biodiversity by promoting sustainability in agriculture, forestry, tourism, and other businesses. The Rainforest Alliance certifies coffee, as well as other products and services when it is produced under certain standards. In general, Rainforest Alliance standards are intended to protect the environment and the rights of workers.

Also, it is a natural process coffee, this means that process involves drying coffee cherries either patios or raised beds in the sun. To prevent the cherries from spoiling, they are raked and turned throughout the day and then covered at night or during rainstorms. This process, which can take 3-6 weeks normally, is the more traditional method of processing coffee. This process of drying the cherries out in the sun. With all this said getting to the flavor notes, we came together as a team and brewed a few times we came to the conclusion that the coffee had some Peach, Cherries, Orange Zest notes, nice body and a long-lasting freshness flavor.

Photo by Juan Garcia

Our second new roast is a Colombian from the southwestern part of the country, facing the Pacific Ocean to the west, the Valle del Cauca to the north, Tolima to the northeast, Huila to the east, and Nariño to the south. This specialty roast originates from the coffee plants that had spread to Colombia by 1790, and in 1886 the Cauca Department was established as a region. Here many small farmers settled in and around the Colombian Andes to start growing coffee in search of a better life, with better opportunities.

For many people in the Cauca Department, coffee is an important part of their culture and their history. Coffee farmers named coffee A'te meaning the "spirit of the moon". The story of this land is said as, “In the early times there was no land, no people, there was only KS´A´W WALA, a great spirit. This spirit was both male and female, so it reproduced itself and other spirits came to life like TAY the ‘sun’ and A´TE the ‘moon’.”

The names of these coffees represent the magic of the culture of the communities and territories of an area known as Tierradentro, a name given by Spanish colonizers to an area with difficult access, surrounded by enormous mountains and located in the central mountain range, in the department of Cauca. This is a washed, Excelso EP coffee from Paéz, a municipality in the Cauca Department of Colombia with flavor notes of honey, green apples, and cherries.

Thanks,
Oscar Pineda, Head Roaster and Director of Coffee

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