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Mexico Zongolica
Coffee farms in Zongolica are agro-ecosystems, meaning the farms take into account the impact of the farming well beyond the farm and work to balance the energy and nutrients to preserve the region’s biodiversity. Intercropping and forest conservation are among the practiced tactics.
Cupping Notes: Tropical fruits, caramel, chocolate, florals, brown sugar; citric acidity, juicy body.
Brazil
Brazilian coffees are processed using natural and pulped natural processes, meaning the coffee is dried with all or a large amount of fruit on the bean. This process imparts sweet, fruity notes and produces a creamy body. SSFC (Strictly Soft Fine Cup) beans are grown under 1,200 meters above sea level and are free of hard rioy flavors.
Cupping Notes: A well-balanced, nutty, chocolatey profile with low citric acidity and smooth body — a universally enjoyable cup that has become famous the world over.
Columbia
Colombia is the second-largest producer of coffee in the world and the largest producer of washed and Arabica coffees. It’s well known for the high quality of its coffee, and about half of its exports come to the United States. Annually, Colombia exports approximately 12.5 million bags and consumes 2 million bags internally.vColombia only produces washed Arabica coffee. There are three primary varieties grown in Colombia, and the coffee is referred to by the region in which it is grown. The city of Popayán is the capital of the state of Cauca, in the southern half of Colombia. The surrounding coffee region is on the plateau where the Andes mountain range reaches southern Colombia from Ecuador.
The Cauca and Popayan plateau is at an average of 1,600 meters above sea level and includes the neighboring Purace volcano (pictured above), which has over time has produced the region’s rich soil.
Coffees from near Popayán — as a result of the area’s soil conditions, altitude and washed processing — generally have a very nice aroma, a medium acidity and a medium body. These features combine to present a pleasant, sweet, chocolate aftertaste.
Cupping Notes: Chocolate, caramel, nutty; winey acidity, medium body.
Honduras
The country of Honduras is a suitable location for coffee harvesting. The soil, climate, and conditions in Honduras are the same as neighboring countries. There is a range of coffee quality from Honduras; the country can produce a lower-cost Central American blender coffee, to high-grown specialty lots that rival more popular Central American coffees.
Cupping Notes: Fruity fragrance, lively acidity, orange, velvety taste, soft body, smooth finish