Hot Off the Roaster for Winter 2021

Published on: 1/7/21

Each quarter, our team works long hours behind the scenes to source, select, and roast a whole new selection of coffee for your enjoyment. This season, we’re introducing eight new coffee options, available in our Carmel coffee shop or online for whole bean purchase. 

As we teach you about the new coffees, we’re also excited to be sharing more of what you’ve been asking for: details about the farmers, co-ops, and communities behind the coffee!

Angel Albino Corzo | Mexico 

Pronunciation: ōng-hel al-be-no core-zo

Tasting Notes: Chocolate, Lemon Meringue, Pecan
Varietal: Bourbon, Caturra, Sarchimor
Elevation: 1400 MASL
Process: Washed
Brewing Recommendation: Espresso, Drip

Farmed in the mountainous region of Chiapas, Mexico, this coffee is a result of the work of a community. Several producers in this region have banded together to ensure quality production and fairness, working together to tackle problem-solving from nursery renovation to safe treatment of the coffee plants. 


Cadefihuila | Colombia

Pronunciation: cad-effa-wee-la

Tasting Notes: Coconut, Marzipan, Pineapple
Varietal: Castillo, Caturra
Elevation: 1350 MASL
Process: Washed
Brew Recommendation: Espresso, Drip

Working together since 1963, the farmers of the Cadefihuila cooperative in Colombia are committed to developing opportunities for sustainable coffee farming practices and empowering their members. The coffee farms are located at high altitudes and grown in rich, fertile soil with volcanic ash origins to ensure the highest quality product available. 

The farmers of the Cadefihuila cooperative in Colombia are committed to developing opportunities for sustainable coffee farming practices and empowering their members.

Iglesias | Guatemala

Pronunciation: ig-lay-see-us

Tasting Notes: Orange Zest, Dark Chocolate, Almond
Varietal: Bourbon, Caturra, Catuai
Elevation: 1500 MASL
Process: Washed
Brewing Recommendation: Espresso, Drip

Iglesias, which means “churches,” originates near the famous city of Antigua which is home to 43 churches. This shade-grown coffee thrives under a canopy of Grevillea trees planted in rich volcanic soil and is later sundried on patios and separated by size, density, and color to ensure maximum uniformity. The result is a coffee that boasts an extreme complexity of flavors. 

La Cordillera | Nicaragua

Pronunciation: la cord-ee-ēra

Tasting Notes: Chocolate, Macadamia Nut, Pear
Varietal: Pacas, Catuai, Caturra, Maracaturra
Elevation: 1250 MASL
Process: Washed
Brewing Recommendation: Manual

The coffee is a team-effort, produced by 15 small-scale coffee growers settled in the La Cordillera, a natural reserve filled with a beautiful biodiversity of flora and fauna, in Dipilto, high in the mountains. This mountainous region is also home to the highest peak in Nicaragua, the Cerro Mogoton, at 2106 MASL. This region is popular for its annual celebration of the Guadalupe Virgin feasts, or Virgen de la Piedra who watches over them. The coffee itself undergoes a traditional, fully-washed process in micro-mills, is naturally fermented in cement tanks for 14-24 hours, and then is shade-dried. 

La Montaña | El Salvador

Pronunciation: la mōn-tōn-ya

Tasting Notes: Peach, White Grape, Honeycomb
Varietal: Pacamara
Elevation: 1300 MASL
Process: Honey
Brewing Recommendation: Manual

This coffee comes from the highest point in the Finca el Naranjito region of El Salvador. It is one of six farms operated by the producers at Mapache Coffee. The cherries are handpicked at peak ripeness, processed in a mill, and dried on moveable beds to control sun and shade exposure and dry time. This carefully processed coffee results in a complex and flavorful cup that is perfectly sweet and balanced.

Mapache Estate | El Salvador

Pronunciation: muh-pa-ché

Tasting Notes: Lemon, Hazelnut, Creamy
Varietal: Bourbon, Pacas
Elevation: 1200 MASL
Process: Washed
Brewing Recommendation: Espresso, Drip

The producers at Mapache Coffee have been working together for five generations, providing jobs to hundreds of locals and supporting their community in the Apaneca Ilamatepec mountains. With a strong commitment to sustainability, this team of coffee producers works hard to maintain a healthy coffee forest, from canopy to soil. The handpicked coffee is processed on a modern wet mill that limits the amount of water used. The water and harvested pulp is later reprocessed and used as compost to replenish the soil with nutrients. 


Som Poi Village | Thailand

Pronunciation: sōm-poy

Tasting Notes: Dried Strawberry, Earl Grey, Marshmallow
Varietal: Catimor, Bourbon
Elevation: 1200 MASL
Process: Natural
Brewing Recommendation: Manual

The Integrated Tribal Development Foundation, or ITDF, is a co-op in Thailand that has a long history of helping villagers in the region to have access to clean water and actively working toward ending poverty. In 1990, the co-op was first created and began providing training to coffee farmers, planting new varieties of coffee plants, and purchasing new processing equipment. Today, over 400 farms in over 40 villages are involved, and it is 100% farmer-owned. 

Yirgacheffe Koke | Ethiopia

Pronunciation: yer-guh-chef co-kee

Tasting Notes: Orange, Spiced Plum, Butterscotch
Varietal: Kumie, Diga, Wilsho
Elevation: 1900 MASL
Process: Washed
Brewing Recommendation: Manual

This region, located between two of the world’s well-known coffee producing regions–Wenago and Bule–is known to produce some of the most exceptional coffee in the world. The locals credit their coffee genetics, climate, and processing methods. This coffee is sourced from a single-family owned washing station. The coffee is handpicked and sorted to ensure quality before it is washed for 36 hours and dried on raised beds for 18 days.   

Try the Coffee

Stop by our Carmel coffee shop or visit our online store to try our latest coffee selection today!

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