THE BEANS: Chocolate Fish Coffee Roasters

Elida Estate
Panama
Red Catuai : Washed

pear, cooked apple, cherry and red grape.

Owned by the Lamastus Family since 1918, Elida Estate is known as one of the most prestigious coffee farms in all of Panama. More than half of the farm is located within Volcan Baru National Park. Being the highest altitude farm in Panama allows a slower, more developed maturation of the coffees which translates to more pleasing acidities and complex nature in the cup. All coffee is shade grown with aid by the surrounding private rainforest preserve. Elida Estate is home to many exotic native species of plants, birds, and mammals, including the jaguar. Cherries are hand-picked by native Ngobe-Bugle Indians between the harvest months of January and April.

Process: Washed
Varietal: Red Catuai
Region: Alto Quiel, Boquete
Altitude: 1670-1825m
Producer: Wilford Lamastus & Family

Bella Carmona
Guatemala
Caturra, Bourbon and Typica

Our Genuine Antigua Bella Carmona comes from one of Guatemala's most beautiful and captivating valleys, Antigua. This region's rich volcanic soil and cool weather provide the perfect conditions to produce one of the world's best coffees.
Bella Carmona is a blend of peak of the harvest cherries that come from the best estate Antigua farms to be then processed at Beneficio Bella Vista, owned by the Zelaya family. The Zelaya family have been coffee producers and millers for a long time, their experience really shows off in every cup. This mill uses a traditional washed and sundried process.
Our Genuine Antigua Bella Carmona has strong chocolate notes, a bright and fine acidity with orange and lemon notes. It offers an exquisite roundness and pleasant mouthfeel which can satisfy the most demanding palates.

Process: Washed and sundried
Varietal: Caturra, Bourbon, and Typica
Region: Antigua Valley
Altitude: 1,500 to 1,800 meters
Harvest Period: December through April
Flavor: Deep chocolate notes, caramel notes, sweet, citric notes, complex.
Acidity: Bright, lemony and transparent

Don Mayo
Costa Rica
Caturra : Honey Process

Granny apples, Mandarin and a Butterscotch finish
In 2009, Hector Bonilla produced a coffee that took 1st place in Costa Rica’s Cup of Excellence. It’s tucked away in the West Valley of Costa Rica where these coffees are grown at a high altitude and processed with extreme care year after year. This selection from Don Mayo is processed using the Pulp Natural method. Also known as the Honey Process, the skin of the cherries is removed, but most of the sticky mucilage (honey) is left behind, it is then let out to be slowly sun-dried on raised African style beds. This allows the fruits and sugars to be in contact with the bean for a longer period of time. The outcome is a juicier and sweeter coffee, with a reduced acidity.

Process: Pulp Natural (Honey)
Varietal: Caturra
Region: West Valley, Tarrazu
Altitude: 1750m
Producer: Hector Bonilla Cruz

El Cipres (Helsar De Zarcero Mill)
Costa Rica

Tropical Fruitpunch, Pink Grapefruit
On a part of Osvaldo Gonzales' farm, which they would call a tablon, grows a highly sort after varietal, Villalobos. This tablon is called El Cipres because of the Cypress trees that grow there. Osvaldo also grows Typica, Caturra and the occasional Catuai tree on this one section of his farm.



Process: Washed
Varietal: Villalobos
Region: Llano Bonito de Naranjo, West Valley
Altitude: 1675m
Producer: Osvaldo Gonzales

Valle Ubiriki Coop Decaf
Peru
Various Varietals

Mandarin, Creamy Body, Cherry Almond Finish
This coffee is brought to you by the Cooperativa Agraria Cafetera Sostenible Valle Ubiriki (CACSVU) located in the center of Peru. The cooperative holds a voluntary certification process. This led to over 100 CACSVU members to be certified in accordance with the UTZ Certified Code of Conduct. As the cooperative grew they took interest in other certified programs such as Organic, CAFÉ Practices, and Rainforest Alliance. These practices have helped the coffee farms of CACSVU garner higher quality coffees under sustainable and eco-friendly conditions. This coffee is decaffeinated using the more popular Swiss Water Process which is a chemical free method using water from the coastal mountains of British Columbia.

Process: Washed
Varietal: Typica, Bourbon, Caturra
Region: Ubiriki Valley, Junin
Altitude: 1100-1500m
Producer: CACSVU (Coopertiva Agraria Cafetera Sostenible Valle Ubiriki)

Espresso
Brasil / Ethiopia

BRAZIL SERRA NEGRA

Pedro Rossi grows this elegant coffee near the town of Patrocinio in the southeastern part of Brazil. This highly populated coffee region is known for their remarkably clarity and sweetness. Fazenda Serra Negra, (Black Hills Farm in English), is situated in what was a highly volcanic region in the past. This has left the soil of the area rich in iron and magnesium, excellent for the cultivation of coffee.

Process: Natural
Varietal: Red Catuai
Region: Patrocinio, Cerrado
Altitude: 1200m
Producer: Pedro Rossi

ETHIOPIA KOKE

Koke Cooperative is a Fair Trade and Organic Certified cooperative made up of 490 producers. The average size of a farm in the cooperative is 2.5 acres – extremely small in comparison to many coffee-producing countries. They are members of the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), which was established in 2002 and has 22 member cooperatives representing 43,794 households.

Process: Washed, Sun Dried
Varietals: Heirloom Ethiopian
Region: Gedeo; Yirgacheffe
Altitude: 2000 - 2300 meters