From the west Central Valley of Costa
Rica. The cooperative Coopepalmares R.L. consists of
about 1350 small producers. 100% shade grown (poro and
guava trees) Production altitudes: from 1,000 meters
to 1,500 meters above sea level. Soil: Red Lateritic
and Volcanic soils. Average Annual Rainfall: 2,250 milliliters
(160 days of annual rain). Preparation: Machine dry
aprx 20-22 hours on the guardiola to 11% humidity.
$9.75
per Pound
Organic
Mexican Chiapas
Coffees from the Chiapas
State are grown in the mountains in the southeastern
most part of Mexico, near the Guatemalan border. Chiapas
produces some of the very best and highest grown coffees
in Mexico. Delicate in body, with a pleasantly dry acidic
snap.
Also available in DECAF
$9.75
per Pound / $10.50 Decaf
Organic
Nicaragua
Segovia
The distinctive genius
of Nicaraguan coffee is a round deep, yet resonant,
chocolaty fullness. The typical acidity of Central American
coffees makes itself felt, but only enveloped inside
the almost fatty fullness. Certified Fair Trade.
$9.75
per Pound
Organic
Salvador Café Pepil
Pepil is the name of one of the Native American cultures
that dominated Salvador at the time of the arrival of
the Spanish. Pleasantly sweet, nutty, and certified
organic.
$9.75
per Pound
Organic
Guatemalen Café Maya IXIL Huehuetenango
The highest grade of Guatemalan coffee is Strictly
Hard Bean. Huehuetenango from the Caribbean-facing slopes
of the central mountain range. Admired for its fullish
body and gentle, deep, rounded profile.
$9.75
per Pound
COSTA
RICA
Coffees from the central part of this country are
distinctive and tend to come from trees of relatively
recently selected or developed cultivars of arabica
like caturra
or catuai and
usually are impeccably wet-processed using technically
advanced techniques that eliminate the oddities of
flavor that derive from traditional or regional variations
in processing. Coffees from the Dota area of Tarrazu
(central), apparently owing to a local variation in
fermenting technique, walk a thin, wild edge between
disturbing overripeness and exciting fruit and chocolate.
EL SALVADOR
Here, most are soft, ingratiating coffees with relatively
subdued acidity, much like many coffees grown on ocean-influenced
slopes and valleys and can be fine, if gentle:fragrant
and seductive. The best grade of El Salvador coffee
is Strictly High Grown (SHG). Most El Salvador coffee
is grown in various degrees of shade.
GUATEMALA
The highlands of Guatemala produce several of the
world's finest and most distinctive coffees. The mountain
basin surrounding the austerely beautiful colonial
city Guatemala Antigua produces the most distinguished
of the highland coffees. Other Guatemala coffees,
perhaps because they are more exposed to wet ocean
weather, tend to display slightly softer, often less
powerful, but equally complexly nuanced profiles.
Generally, Guatemala has preserved more of the traditional
typica and bourbon
varieties of arabica than many other Latin American
growing countries, which may account for the generally
superior. Most Guatemala coffee is shade grown.
MEXICO
The typical fine Mexico coffee is analogous to a good
light white wine— delicate in body, with a pleasantly
dry, acidy snap. If you drink your coffee black and
prefer a light, acidy cup, you will like these typical
Mexico specialty coffees.
NICARAGUA
The distinctive genius of some Nicaragua coffees is
a round, deep, yet resonant, chocolaty fullness. The
typical acidity of CAM coffees makes itself felt but
only enveloped inside the almost fatty fullness of
the cup. Other Nicaragua coffees offer a cup in the
more familiar CAM mode: fragrant, complex, with a
nut and vanilla bouquet, moderately acidy and medium
in body. Most NIC coffee is shade grown. The highest
grade is (SHG).
