Roast Style: Dark
Region: Quiche Department
Town(s): Santa Maria Nebaj, San Juan Cotzal, & San Gaspar Chajul
Elevation: 4,600 feet above sea level
Variety: Bourbon & Typica
Flavor Notes: Silky body and winey acidity, nuanced floral aromatics known as trapichitos, and vibrant fruit tones; plum, ripe berries, and dark chocolate.
After hiding in the mountains of west-central Guatemala until the end of Guatemala’s prolonged civil war, a group of indigenous Ixil Mayans returned to their village to find the new government refused to recognize the ownership of their homeland.
This group gathered resources for five years, and, as a collective of 80 families, was able to purchase 25 acres of land. Then in 2000, with help from the Agros Foundation, the families pooled resources again and purchased a 635-acre tract to raise lemons, bananas, oranges, and coffee.
They plant Typica and Bourbon coffee trees; the beans are picked and sorted by hand, sun-dried on wooden racks, sorted, loaded onto the backs of donkeys and subsequently trucks, and then transported into Guatemala City to a cooperative mill for final processing and export.
The price for the coffee is set by the coffee growers themselves, and is paid directly to them.
Roast Style: Dark
Town(s): Pueblo Bello
Elevation: 3,940 – 5,250 feet above sea level
Variety: Caturra & Typica
Flavor Notes: Medium to high body, medium-lively acidity; clean with notes of sweetness, walnut, and brown sugar
Kia Coffee is grown in the Sierra Nevada de Santa Marta, where, for decades, peasant and immigrant farmers have been devoted to growing coffee in the traditional way. The coffee is grown under a wide and varied natural shade.
Elevation: 5,100 feet above sea level
Flavor Notes: Silky body with a lively acidity; sweet, notes of dark chocolate, lemon, melon and mild berry
Located in the San Pablo de Leon Cortes of the Tarrazu Region, this micro-mill (a small farm with its own wet mill and processing center) run by Javier Meza produces a maximum of 250 sacks of coffee of per year, and was established in response to the multi-national coffee crisis in the late 90’s (see: “Breakdown of the 1989 agreement” here).
Region: Santa Ana
Town: Canton Las Cruces
Altitude: 3,770 – 4,855 feet above sea level
Flavor Notes: Medium body, ripe and fruity with and notes of strawberry, cocoa, pineapple; mild, sparkling acidity, white wine and green apple, a light brown sugar and molasses sweetness
The Pacas family has been farming in El Salvador for five generations, owning and managing eleven farms. Finca La Providencia was acquired in 2009.
At it’s high elevation, La Providencia is settled between two small mountain ranges, protected from the wind. Bourbon and Pacas varietal plants are widely planted on the land, and all are grown below inga trees for shade, aiding in slower maturation of the cherry.
Roast Style: Espresso Roast
This Rosebud Espresso blend is a masterful mixture of coffees from 3 different destinations, each one adding a critical component to create a wonderfully well-rounded shot of espresso. This versatile blend, made up of one part Brazilian, one part naturally processed Ethiopian, and one part washed Central American, will pull a superb shot, a lovely latte, as well as an amazing Americano. The shot will start bold and end with a caramel like sweetness, and has hints of nutty cocoa and sweet fruit in between.
A balanced blend of various coffees, that when paired together, hold up very well to a slightly darker roast level. Bold and complex with a thick syrupy body.