Coffee
Craft World-Changing Coffee
Single-origin Veracruz. Shade-grown, organically composted, Fair-Trade, honey-processed. Scroll for five disciplines, one cup.
3000–6000
Feet of altitude
15–20
Days of compost
2010
Roasting since
1
Origin · Veracruz
I
Origin
Veracruz, Mexico
Single-origin from the mountainous Veracruz region. The same protected denomination of origin that guards Champagne and Tequila is what guards our beans.
Sweet, nutty, chocolate overtones, a delicate body with an acidy snap. A pleasant dryness, like a fine white wine.
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II
Shade-grown
Up high, slow and quiet
Higher elevation slows the cherry. Slower cherry concentrates flavor. Our beans grow between 3,000 and 6,000 feet, in microclimates with consistent temperature.
Shade improves the soil. Soil improves the bean. The forest stays a forest, instead of a row of monocrop in the sun.
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III
Organic
A compost worth waiting on
An ecological process developed for the soil. Minerals and biological systems mixed into compost, left to develop for fifteen to twenty days.
That compost feeds every plant. The plant feeds the bean. The bean feeds the cup. Everything in this sentence is alive.
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IV
Fair-Trade
Wages that buy a future
Fair-Trade partnerships pay the farmer enough to invest in the next crop. The next crop pays the workers enough to invest in the next year. The whole loop carries weight that a commodity bean can't.
We buy from farms that pay their pickers well. It changes the cup more than any roast profile we could ever dial in.
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V
Honey Process
Drying in the honey
The skin and pulp come off the cherry, but the mucilage (the sticky honey-like layer) stays. The bean dries inside it.
The result is fruitier, lower acid, a touch of the orchard inside the cup. It is the longest method to process. Worth the wait.
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VI
Drink it
Taste what you just read about
Five disciplines, one cup. Veracruz on the bar this season.
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