This organic blend contains beans sourced from two world coffee giants from South America - Peru and Colombia. Both countries' growing conditions are enriched from volcanic terroirs resulting in a taste profile so delicately sweet, it feels like a dream. A Sweet Dream - our seasonal espresso with a taste of luscious, rounded-creamy texture and just a fun touch of fruit acidity in the aftertaste.
Both Colombia and Peru are countries with rich nature that spreads from rivers, surrounded by valleys, to volcanic mountains, filled with rain forests and animals you can only find there.
The coffee lot from Peru is grown by organic coffee growers in the Chinchipe valley, situated in the province of San Ignacio, Northern-west of Peru. The main water lifeline for most San Ignacio farmers is The Chinchipe river which flows into the Marañon river - the principal source of the world's mightiest river Amazon. Between icy mountain peaks and rain forests, there are the paramos - a unique ecosystem that can hardly be found in any other region in Peru. It's a frosty ecosystem found in a tropical zone with beautiful views and species from which around 60 % are endemic. From 1200 to 2000 m above sea level, spreads tropical mountain forests, full of biodiversity and excellent conditions for agriculture including coffee production.
Columbian lot is grown in the Cauca region which is located in the South-Western part of the country. This Colombian region is rich with flora and fauna species typical only for this region. It is fortified by waters from the five major rivers of Colombia and their basins. Climate benefits from the Pacific Ocean and high altitudes of the Andes mountains range, resulting in nutrient-rich volcanic soil. Cerro Napi, located 3,860 meters above the sea, is the highest point in the Serranía del Pinche, in the western mountain range of Colombia - Cauca. All this combines in a terroir, providing superior conditions for coffee lots with an impressive diversity of flavor and aroma.
This coffee is sourced from smallholders from Asociación de Caficultores Ecológicos del Cauca (ACEC) cooperative, located in the municipalities of Popayán within the department of Cauca, Colombia. On average, each producer cultivates their coffee on 1.5 hectares of farmland. ACEC provides training sessions for cooperative members to improve the quality of green coffee and look after the environmental impact associated with coffee cultivation in the region.
The Nehipe community is named after The Chinchipe river's name which was used in pre-Columbian times - Nehipe river.
Part of the farmers from the Nehip community contribute to this lot and live inside or close to the Tabaconas-Namballe National Sanctuary, which was established in 1988 and protects the southernmost part of the páramo ecosystem. The main objective of the sanctuary is to conserve a representative sample of the paramo ecosystem, which houses a high quantity and diversity of genetic resources of flora and fauna species, including endangered species. In addition, the sanctuary seeks to contribute to the protection of the watersheds, the maintenance of the quality and quantity of the water resource in the area, and the development of the surrounding communities through economic activities that are compatible with the key objectives of the sanctuary. So the farming communities grow everything without the use of chemical fertilizers or herbicides and pesticides, and all of them work with the agreement to not cut any native trees. In the case of production, coffee is only planted on previously unforested lands. In the sanctuary, there are rules and regulations, so there are different local associations that work together with the authorities in ensuring that the needs of the peasant communities are heard and that the decision-making processes are communal.
Both coffees are organically grown to sustain an environment in regions. Only the ripest cherries are hand-picked from trees and sorted. Then cherries are de-pulped by a mechanical device to separate beans from the pulp. In the next process, beans are washed and fermented in water tanks for 24-40 hours to separate what's left from the coffee pulp. Afterward, beans are separated from water and dried on raised beds for 15-20 days to, later on, be packed in coffee juta bags for transportation around the world.