Launch Coffee
El Cascajal Guatemala, UTZ Certified – French Roast
Country of Origin: Guatemala
- Aroma: floral, nutty
- Flavor: dark chocolate, mineral
- Body: heavy, creamy
- Acidity: tart
- Aftertaste: buttery, black currant
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A well-balanced cup, rich heavy body and bright acidity. The aroma is fragrant with caramel and lemon grass. The finish is powerful, laced with chocolate and cognac. This coffee comes from a region called New Oriente. Coffees here have been cultivated exclusively by small producers since the 1950s. In the 1980s, responding to the increasing demand for specialty coffee, the region began producing more and more coffee. Today, with virtually every mountain backyard a coffee farm, what was one of Guatemala’s poorest and most isolated areas is now vibrant and growing. Francisco Amadeo Palencia Rivas purchased this land in 1992. At that time it was a 55 hectare plot. Every year he added to his plot and today he cultivates 540 hectares. The farm serves as a corridor for extension and transfer of agricultural techniques and technology, both for producers of the area and for rural development programs. Through the aid of the UTZ Certification program and his entrepreneurial vision, he not only produces coffee of the highest quality, but is also a model for socially and environmentally responsible agriculture.
Tarrazu Costa Rica, Fair Trade – Light Roast
Country of Origin: Costa Rica
- Aroma: chocolate, apple
- Flavor: spice
- Body: smooth, buttery
- Acidity: bright, clean
- Aftertaste: chocolate, oak
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The Tarrazu Costa Rica is fragrant and sweet. There’s a smooth, rich body and spice in both the aroma and flavor. The finish boasts of the sweet tartness of orange peel and lingers with just the slightest hint of smoke. The coffee growing cooperative from where this coffee comes is located in the mountains of central Costa Rica in San Marcos de Tarraz, perhaps the most famous Costa Rican coffee-growing region. Before organizing as a cooperative, members had to travel long distances across mountainous terrain to sell their coffee. The coop has now developed regional facilities which purchase and process coffee closer to the members’ farms.
