Brumas del Zurquí La Milena
Costa Rica

Caturra : Honey Process
Juan Ramón Alvarado produces these Caturra coffee cherries on his farm in San Francisco de Heredia, Central Valley, Costa Rica, 1450 meters above sea level. Juan Ramón is not only a distinguished coffee producer, he is also a recognized agronomist, offering his knowledge and lending his expertise to improve his farm and the farms of his neighbors. He produces all of the coffee in his mill in the Honey Process--the skin of the cherries is removed, but most of the sticky mucilage, also known as honey is slowly sun-dried away, exposing the coffee to fruit and sugar for longer than usual.
Chocolaty and buttery, with a syrupy body and a perfumed floral finish.

Chapadão de Ferro Natural
Brazil

Mundo Novo, Catuai : Natural
In the center of an extinct volcano in Patrocinio, Brasil, Ruvaldo Delarisse produces these Mundo Novo and Catuai trees. The soil at Chapadão de Ferro is uniquely rich in potassium, magnesium, and iron, rendering the farm’s name (“Plateau of Iron”), as well as a flavor that is similarly unique to Cerrado, the eco-region.
jasmine blosson, Chocolate

Villa España,
El Salvador

Bourbon : Washed
Alfredo Antonio Mena grows these Bourbón variety trees on his farm in Ahuchapan, El Salvador, 1350 meters above sea level. Ritual, in conjunction with two other buyers, donated $10,000 for the speedy recovery of Ricardo Espitia, the former Director of the Consejo Salvadoreño del Café, who suffered a stroke.
nutty, malt, coco powder

Finca Siberia
El Salvador

Bourbon
Rafael Silva Hoff , with the help of his wife, Carmen Elena grows these Bourbon trees on their farm, Finca Siberia. Named for its bad weather and near-inacessability, the 28 hectares of the farm are on the highest summits of the Apaneca-Ilamatepec Mountain Range in Ahuachapan. Rafael is quite ecologically aware, and has employed innovative ways to produce organic matter to fertalize with, using less convential fertalizer each year.
marzipan, toasted nuts, chocolate