To the right is a short video of just a little bit of the work Celso (our farm manager) has begun. There are a total of 5000 trees that will be planted this year. Mostly cedars and mahogany. For more information click here.
The Juanachute micromill was one of the first mills of its kind. This lot Villa Sarchi coffee underwent Anaerobic Natural processing at Juanachute. Freshly harvested coffee cherries were first sealed into plastic barrels for 120 hours of anaerobic fermentation. The barrels are then opened, and the cherries are fermented in open air for another 120 hours. Following this second fermentation, the fermented cherries are moved to sun exposed drying beds where they are dried for approximately 40 days. The partially dried coffee is then finished in a drum drying oven for 30 hours to ensure consistency.
Notes of Raspberry, mixed berries, sweet, acidic
Santa Teresa del Mogoton
Medium Roast - Notes of chocolate, sweet and fruity.
Producer Silvio Sanchez came to coffee farming through studying agronomy. His mother loved coffee and so the two of them saved their money, took out a loan, and purchased a piece of land well-suited to growing coffee in the La Union, San Fernando region of the Nueva Segovia department.
Santa Teresa de Mogoton is a relatively remote farm, accessible by single road that leads to a handful of farms. The farm is beyond the reaches of cell phone service and the deep trenches along the sides of the road from heavy rainfall challenge even well-equipped 4×4 trucks.
Natural processing begins when cherries are picked, weighed, and checked for quality at the farm. Next, cherries are transported an hour and a half down the mountain to the warm, dry town of Ocotal in plastic boxes to keep the cherries in good shape. The drying is done in full sun on African drying beds at the Expocamo mill. The coffee is constantly turned and sorted for uniformity. Each day’s picking, called a “partida,” is delivered and dried separately.
Medium Roast - Guatemalan coffees are known around the world for high quality and this is no exception. The Ceiba lot from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers. The cup profile boasts a rich floral and coconut aroma and is full of chocolate with a creamy body thanks to the specific Huehuetenango territory.
Closed Monday and Tuesday
Call us anytime to arrange coffee bag pickup on days
off or outside of business hours
Roastery and store
2149 US Rte 4
Mendon, VT 05701