Cooperativa Regional de Cafeicultores em Guaxupé Ltda.
The Mogiana region, Brazil
Altitude 800-1,200 Meters
Soil Volcanic loam
One the most beautiful green coffees to work with this Brazil has wonderful flavors. Notes include chocolate and vanilla with a bit of bright spice. This coffee is roasted into light/medium to keep some of the subtle notes in the final cup. It is great alone and in any preparation. We also use it in our espresso blend.
Brazil Mogiana 17/18 FC SS is sourced from family owned farms organized around the Cooperativa Regional de Cafeicultores em Guaxupé located in the Mogiana growing region, which is split between the states of São Paulo and Minas Gerais, Brazil. The Mogiana region is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. As the world's largest coffee producer, Brazilian producers often use highly mechanized processing strategies to manage larger volumes. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading. - Royal Coffee
Edgar Amador, Matagalpa Nicaragua
Altitude 1,300 meters
Varieties Yellow Catauai, Red Caturra
The coffee from Edgar's farm is wonderful to work with. Roasted as a medium, the brightness of the beans come out with spice and apricot finish. It pairs well with milk and sugar and makes for a great morning or afternoon coffee. We use this is in our winter espresso blend.
Edgar Amador is a small coffee producer in Jinotega, Nicaragua. His coffee is offered for sale by Gold Mountain Growers, a social enterprise that, in addition to its own farm, works directly with coffee producers to connect them with roasters outside of Nicaragua. Gold Mountain Growers also supports education, social outreach and economic growth in the country.
Casa Ruiz Estate
Boquete, Chiriquí, Panama
Altitude 1,400 – 1,700 meters
Soil Sandy loam
Process Fully washed and dried in the sun and mechanical driers
Keeping this roast on the lighter side the Panama has a fruity finish tasting of apricots and figs. It is a fantastic single origin coffee and works well blended with earthy coffees like the Timor.
Panama Boquete Classico is sourced from the Casa Ruiz Estate, a family owned estate located near the town of Boquete between Volcan Buru National Park and La Amistad International Park within the province of Chiriquí, Panama. The Ruiz family has worked in the Boquete coffee industry for three generations. The Ruiz family is also one of the founding donors of the Ngabere literacy program named for the indigenous population called the Ngabe, who work on the estate during the harvest. - Royal Coffee
Mzuzu Coffee Planters Cooperative Union
Chitipa & Mzimba District, Northern Region, Malawi
Altitude 1,300 – 2,000 meters
Soil clay minerals
Process Fully and dried in the sun
Full of aroma and flavor this well-balanced roast has vibrant fruit and earth notes ; earth, caramel, fig, lemon. Roasted just into the second crack, the Malawi is one of the beans we use in our fall espresso blends.
This coffee is sourced from family-owned farms organized around the Mzuzu Coffee Planters Cooperative Union, which is an umbrella organization operating in the North Region, Malawi. The Northern Region shares a border with Lake Malawi, one of the African Great Lakes known for its rich diversity of wildlife. The Mzuzu cooperative provides support to 3000 members in six regional cooperatives where the average producer cultivates .5 hectares of land. The Mzuzu cooperative emphasizes gender equity and supports community improvement projects, including the construction of a hospital with the help of coffee premiums. - Royal Coffee
Berlin, Costa Rica
Altitude 3,000 feet
Shade grown, wet-processed
The area around Berlin, Costa Rica, has a long history of producing some of the best coffee in Costa Rica. At 3000 feet elevation, the area produces shade-grown hard Arabica beans, prized over the world for their distinctive aroma and flavor. Much of the Berlin crop is purchased by European importers from the many small third-generation farmers who manage neighboring farms.
From the initial hand picking of the red coffee berries to the final roasting, the coffee beans are carefully wet-processed through seven specific, time-honored steps to preserve the distinctive taste and aroma of the beans from this unique microclimate. - Clay & Coffee
This coffee comes direct to us from the farm. One of the owners of the farm, Elena, was a good friend to Mercedes' father. Before his passing in 2016 he connected the two of them to discuss coffee. Mercedes and Elena have become friends resulting in the first direct trade relationship for Counterbalance Roasters.