Two coffees speaking Spanish... coming together to put some love in a bag.
We've found a way to make our best blend just a bit more romantic .
We have worked hard on adding a little valentine twist to our popular blend just in time for this holiday weekend.
This blend still uses the beautiful coffee from Veracruz Mexico that we have in our Oso as its foundation, but now has combined with our recent columbian varietal from Javier Rubio. The San Bernardo is a naturally processed coffee that ads an amazing amount of berry fruit to the mix...
Well... it is the term coined for this coffee's particularly fermentation process.
"This lot wasexposed to a dry anaerobic fermentation of 24 hours, later placed inside grain pro bags for 60 hours maintaining temperature below 22 degrees celcius by placing the coffee inside a water tank. Later the coffee was placed on raised beds below 35 degrees celcius until ideal moisture content was achieved."
All this combined to make for any extremely complex and even coffee. Some natural processed coffees are plagued with inconsistent densities and bean sizes, but by controlling all aspects of this process Jairo and the team at Cofient have really made something special.
Cupping Notes: CHOCOLATE, RED APPLE, COCONUT, & ORANGE PEEL
Grownby Javier Rubio at FincaEl Libano. This coffee was carefully hand-picked in order to use only the ripest cherries. Later cherries were fermented for 14 hours (anaerobic) under water, afterwards placed on raised beds for 25 days until ideal moisture content was achieved.
San Bernardo varietal is a natural mutation of Typica originated in Guatemala, it is a very rare varietal to come across in Colombia. Trees are even smaller than Caturra or Castillo and not resistant to leaf rust. Yield is low, and the cup profile is quite unique, complex with floral notes, spices and medium body.
Cupping Notes: STRAWBERRY CREAM, HONEY, WHITE CHOCOLATE, & NECTARINE
For a coffee this special, we have decided to use our Ikawa roaster to
roast each order individually.
You order, we roast, and fill your order directly from the roaster.
Coffee roasted specifically for you.
GeIsha Varietal is one that has now become synonymous with some of the best coffees in the world. A genetic branch of the coffee family tree that started in the Geisha region of Ethiopia, it has gained notoriety mostly for the record breaking lots grown in central America. This hard to find coffee is known for its delicate floral notes while bursting with tropical fruit flavor. When this coffee varietal is grown with the care that Isreal Hernandez has done, it becomes a great example of what coffee can be.
Isreal Hernandez comes from a traditional, humble and religious coffee growing family in Rioblanco, Tolima. At the age of 15, his father started to involve him in what would later become Israel’s main source of income and a large part of his life, coffee production. His father taught him everything about coffee, from fertilization, to the post-harvest processes. As the years passed, Israel wanted to start his own coffee farm from scratch and to produce coffee by himself. In 2005, he visited a small countryside neighborhood called Uribe and purchased a very small piece of land there. However, every day when he would go out to work on his coffee plantation, he would stare at the farm that was located right in front of his, amazed at how beautiful it was and he would dream of producing coffee there, however, he didn’t have enough money to even negotiate a price for the land. In his efforts to purchase his dream, he saved up and was eventually able to close a deal with the owner of the farm and purchase the land. When he moved to that farm, he called it Buenos Aires because of its perfect weather and altitude. Since then, he frequently receives offers from friends and neighbors wanting to purchase the farm, but he always says that he is not interested in selling it.
In 2016, he was looking for ways to improve the quality of his coffee online and he learned about Geishas having great potential to achieve high cup quality. He decided to plant 1200 trees of this variety and to receive training on how to produce it. He came to realize that producing specialty coffee required much more attention to detail and a more delicate work, but he says, “Thanks to specialty coffee, I’ve learned to love the product, because it’s a beautiful way to be profitable and move forward in life.” For Israel, it is very satisfying to receive recognition for his hard work. He says he is constantly producing coffee with all his love because he believes that the coffee he produces is able to speak for him to the whole world.
Time. It’s one word that surrounds the experience of coffee for me. Whether it’s the attention to the timer as you attempt the perfect pour over, the season and time of year of a particular variety you like, or the context in which you drink a thoughtfully made cup. For me, the latter runs the deepest stream of thought and connection. Coffee has the power to offer up and backdrop the most rare, unforgettable, and profound moments of our lives. When I was presented the opportunity to curate a label for Jeff, my mind immediately went looking for rare moments I’ve enjoyed recently. Having lived in the San Clemente area for the past 10 years I’ve deeply enjoyed the energy of the ocean on one side and the rolling hidden hills on the other. During the superbloom in 2019, the hills came alive with wild daisies, mustard, rattlesnakes, sweet pea flowers and more. With 3 kids in tow, we ventured into the hills, mustard 4 ft over head, walking the paths like caverns carved in the wild brush into an experience we’d look back on with joy and meaning.
I’m excited to pair a photo of that rare journey with this incredible coffee. In hopes, that when you brew it, drink it, or gift it to a friend, it becomes a vessel for a rare moment. A special place saved in time. I’d encourage you as you drink it to think of the hands that harvested the cherries, labored in the african sun, and graciously shipped the work of their spirit and soul to this bag before you. Their provision is our reward, and it’s worth making and sharing a memory with a cup of this coffee in hand.
When I first cupped this coffee amidst a premium selection of others, the notes of cranberry, melon, hazelnut and blackberry made for a complex, balanced, and delicious cup. We won’t all taste the same things, but don’t be afraid to turn down the volume in your life, close your eyes, and hope for the unexpected.
I, Jeff, have a grandmother from northern Mexico, our home here in Southern California has a massive love for all mexican food from street food to sophisticated (I am looking at you Taco Maria), and our new seasonal drinks are massively inspired by our neighbors down south.
So when we sourced this amazing coffee San Pedro Yosotatu from Oaxaca, we wanted to do more with it. So we added a splash of our Ardi Natural, and have made our first seasonal blend.
It is great for filter, espresso, or just to stare at this gorgeous bag design by Haley Russo.
In honor of my Grandma, my love for tacos, and all those celebrating Día de Muertos... Cheers!