Meet our WILD Beans
Latin America, Africa, Asia....each region offers a unique taste and quality ~ The roaster we partner with is committed to sustainable farm and industry practices as well as providing a living wage, access to education, and health care for farmers and workers in coffee producing regions as well as here at home.
It has been said that Costa Rican coffee “has everything and lacks nothing” (Davids). The climate, topography and nutrient rich soil of Costa Rica make it a perfect place for growing coffee. The most popular growing regions are Poas, where there is volcanic soil and abundant rainfall; Tres Rios, where a dry season and a wet season help to produce a “Bordeaux” coffee region; Terrazu, the largest growing region where quickly changing temperature in the high altitude of the foothills of the Quepos Mountains create nuanced flavors recognized around the world; and Naranjo, in the central valley—formerly known for its orange groves and now producing award-winning coffee beans. Regardless of the region, all the coffee from this small country is rich and hearty—like a good burgundy wine.
Our beans are from the highest points in the Terrazu region. Since they are grown above 3,900 feet they are classified as “strictly hard beans” and are denser and richer in color than other Costa Rican beans. While these beans do well as a dark roast, we feel that the sweet caramel tone and tanginess of the bean is more detectable as a medium/light roast.
In the 1980’s the U.S. would not accept coffee exported from Nicaragua because of the political situation which existed at that time. Thank goodness Nicaraguan beans are now easy to buy! Nicaragua offers a straightforward flavor with a slightly acidic taste and sweet, citrus notes. About 95% of Nicaragua’s coffee growers are micro and small-scale farmers and most of their crop is “shade grown” which contributes to a sustainable ecosystem . Our Arabica beans are grown in the mountains of Jinoteca. The coffee cherries grow in the shade over a period of 8 months which prolongs their development and enhances their flavor; after being washed and milled to remove the skin and pulp the remaining seed (bean) is and fermented for 36 hours and then naturally dried in the hot sun.
Some farmers say that the nuances of Nicaraguan coffee are best expressed in a medium roast; our roaster has perfected a medium-dark roast that produces a strong, bold, full-bodied coffee that is perfect to greet the morning with.
Rwanda is a young coffee growing region that began developing in the early 1900s when German missionaries brought coffee to the country to expand economic opportunities for rural farmers. Following the tragic genocide in 1994 a number of organizations again focused on helping to revitalize Rwandan agriculture and coffee has become one of the country’s most valuable crops. Bourbon and Bourbon-derivative beans are the most common variety found in the East African region. This “Land of a Thousand Hills” provides a unique growing environment of high altitude and volcanic, nitrogen-rich soil creating a very special coffee. Our product is sourced from an all-woman cooperative offering some of the country’s best yields. It is a full bodied cup, with a slightly acidic, citrusy taste and a syrupy sweetness with hints of caramel, chocolate and cherry. This special brew is wildly delicious, and sinfully smooth. Enjoy it hot or cold!