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.
A medium roast coffee with notes of milk chocolate, caramel and a little citrus. This coffee comes from a Cup of Excellence farm in El Salvador.
Medium Roast - This coffee is from the highest altitude farm in Nicaragua on the mountain, Mogoton. Francisco Valle is the producer as well as the man who owns and runs the cooperative Notes of tea, chocolate, creamy, floral, sweet and a little cherry this coffee is a great afternoon delight.
Santa Teresa del Mogoton
Only a few left!
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.
Shade Grown coffee supporting reforestation and food security
Coming in September