Cafe Nuestro

 Our  Mexican Chiapas is one of the finest Mexican coffees available.  Nice body in the cup and low on acid.  It is a Fair Trade coffee, so brew a cup and enjoy...

Forested Chiapas is the site of some of the region’s most spectacular Mayan ruins—at Bonampak, where intricate murals are preserved, and at Palenque, which is located in a national park. Chiapas ranks second among the Mexican states in the production of cacao, the product used to make chocolate, and is responsible for 60 percent of Mexico’s total coffee output. Other significant crops are sugar cane, bananas and other fruits. Annual milk production in Chiapas totals about 180 million liters (47.5 million gallons).

Region: Central America

Roast: Medium

Cupping Notes:

  Our Honduran SHG (Shade High Grown) Marcala or San Marcos is grown at an elevation above 4000' in the Copan Mountain region in the Western part of Honduras. We offer ths coffee as it is grown at a higher elevation than our SHG Ocotepeque and therefor it grows a little slower and the bean is a little more intense, more full bodied in the cup and like the Ocotepeque it is low on acid. This bean is one of our favorites and has long been promoted as a good starting point to try when first ordering coffee from us. After you try this as a base coffee then you may tell us what you would like different and we can advise you at that time on our other selections.

Region: Island Oceania

Roast: Medium

Cupping Notes:  Vanilla, Nutty, Strawberry

RED HONEY PROCESS....SCCA Score 89...This coffee comes from a certified single estate in the Jarbacoaa region of the Dominican Republic. The Ramirez Estate employs over 400 people. Forty percent of the workers are female and many of them are Haitian migrant workers. Workers are paid roughly 300 percent higher wages than Fair Trade standard, and the Estate uses a sizable portion of their profits to create sustainable gas recycling (to reduce emissions), water filtration (to prevent river contamination), and to donate computers and books to many of the local schools. They built and funded a new school preventing small children from having to walk over 15 Km each way to class..

• Dominican Republic Jarabacoa Region
• Elevation: 1,400 m above sea level
• Varietal: Caturra
• Process: Red Honey Process

Cupping notes: With milky notes of vanilla, and a nutty aftertaste, with heavy strawberry aromas that carry over into a stone fruit flavor. Smooth and balanced sweetness. This low acid coffee is smooth and will impress any island coffee lovers out there.

Cafe Nuestro

Natures Quench LLC

BANDERA

Panama

Boquete Region

Premium Roasted.

Region: Central America

Roast: Medium

This is grown and certified as a Rain Forest Alliance certified coffee!!

Variety: Caturra, Catua

Cupping Notes; Cherry, Pecan, Pineapple, Plum, Honey

Location

Central America, surrounded by the Caribbean Sea and the Pacific Ocean, in between Costa Rica and Honduras. Nicaragua is the biggest territorial country in Central America, with coastlines to the Pacific Ocean and Caribbean Sea. Two important mountain ranges go across the country: the Central American Andes (from northwest to southeast) and a volcanic trend (on the western coast). The Managua and Nicaraguan lakes lie in between these mountain ranges. Its tropical climate provides much rain to the orient and a drier condition to the occident (where population is higher).

 Jinotega,  one of the biggest regions in the country, is located within an area called ‘The Coffee Triangle', at an altitude of 1,200 meters above  sea level. With valleys and high mountains, Jinotega is about 140 kilometers north from the capital city. The name ‘Jinotega’ comes from the word ‘náhualt’ meaning ‘town of jiñocuabos’. However, because of its usually foggy and template weather, Jinotega is commonly known as ‘The City of the Clouds’.

Region:  Central America

Roast: Medium

Cupping notes: Honey, Milk Chocolate, Red Apple

Elevation:  4600-6100 feet

   "A cup of our palate pleasing Guatemalan is beautifully nuanced, with a delicate smoky tone, hints of chocolate and a medium to light body. This coffee can complement a dessert beautifully or provide that special indulgence you deserve anytime throughout the day. This is a Fair Trade single origin coffee.

The central highlands of Guatemala produce some of the worlds best and most distinctively flavored coffees. With over 3.5 million bags of coffee grown each year, Guatemala is one of the top 10 coffee producing regions in the world. This relatively small country boasts one of the most climatically diverse regions in the world. The soil, rainfall, humidity, altitude and temperature vary enough that seven distinct coffees are produced in Guatemala."

One  addition to our freshly roasted coffee offerings comes this high quality Puerto Rican coffee from the Adjuntus Region.  We were able to purchase from our farmer on the island half of the only 200 lbs.  he had harvested prior to Hurricane Maria devastating the island.  It will be 3 to 4 years before he will harvest and ship again!!!!  but he is replanting!!!!!!

Adjuntas (Spanish pronunciation: [aðˈxuntas]) is a small mountainside municipality in Puerto Rico located central midwest of the island on the Cordillera Central, north of Yauco, Guayanilla and Peñuelas; southeast of Utuado; east of Lares and Yauco; and west of Ponce. Adjuntas is spread over 16 wards and Adjuntas Pueblo (the downtown area and the administrative center of the city). Adjuntas is about two hours by car westward from the capital, San Juan. It is the principal city of the Adjuntas Micropolitan Statistical Area.

Adjuntas is nicknamed "the Switzerland of Puerto Rico", because of its relatively chilly weather. Many Puerto Rican mountain towns have cooler weather than the rest of the island; Adjuntas is no exception: the average yearly weather is 21 °C (70 °F) (High: 28 °C/83 °F; Low: 14 °C/58 °F). Its mild climate attracts a good number of islanders tourists during the summer months. The town has a small hotel named Monte Rio and a good size parador, or country inn, called Villa Sotomayor.

Coffee production in Puerto Rico has a checkered history between the 18th century and the present. Output peaked during the Spanish colonial rule but slumped when the island was annexed by the United States in 1898. In recent years, the gourmet coffee trade has seen an exponential growth with many of the traditional coffee haciendas of the Spanish colonial period being revived. Puerto Rican coffee is characterized as smooth and sweet.

History

Coffee was first introduced to Puerto Rico as a minor cash crop during Spanish colonial rule from nearby Martinique, and was mostly consumed locally. By the end of the 18th century, the island produced more than a million pounds of coffee a year. By the late 19th century, coffee production peaked, and the island was the world's seventh largest producer of coffee. Utuado was the most prominent site in coffee production before 1898. This rapid rise in the quantity and quality of coffee produced in the island is attributed to immigrants from Europe who brought their expertise to bear on its growth.

In 1898, the United States annexed the island from Spanish control, and it subsequently saw a decline in coffee production, as emphasis was more on growing sugar cane commercially. However, there is now a resurgence of coffee production, with the traditional hacienda estates reopening, and additional areas being brought under the crop. New coffee farms have been started in the Cordillera Central where the nutrient content in the volcanic soil is conducive to high value production of gourmet coffee.

Production

The island's coffee producing areas are spread throughout Puerto Rico, lying at an elevation range of 2,400–2,780 feet (730–850 m) in the western central mountainous terrain extending from Rincón to Orocovis. There is also potential for growing coffee in the higher elevations in places such as Ponce, with a peak of 4,390 feet (1,340 m) in elevation.The main areas which produce coffee are in the municipalities of San Sebastián, Lares and Las Marías in the northwestern central part of the country. In recent years, production has been affected by factors such as cloud cover, climate change, high cost of production, and the effects of political unrest. It is also reported that about half of the crop remains unpicked due to non-availability of pickers.

Coffea arabica is the main variety of coffee grown; popular brands are Bourbon, Typica, Pacas and Catimor. The local consumption accounts for one third of the produce. Coffee from Dominican Republic and Mexico is also imported for local consumption. The exported quantity is, however, very limited. Other local varieties of coffee are Yauco Selcto, Rioja, Yaucono, Café Rico, Crema, Adjuntas, Coqui, and Alto Grande Super Premium; the last variety is the island's most popular brand.

Region: South America

Roast: Medium, Dark

Elevation:  4000-5800 feet above sea level

Our  Fair Trade Chemical free Peru "La Florida"  is a family favorite, both smooth from start to finish and low acidity.  

A group of 50 small-scale coffee farmers from Peru’s Chanchamayo region came together in 1966 to form the Cooperativa Agraria Cafetalera La Florida (CAC La Florida) in order to bypass local intermediaries. Their efforts have brought much needed education, infrastructure, credit and environmental restoration to this remote corner of the Peruvian jungle.

Since 1966, the organization has grown to include 1,200 members at its peak. These benefits emphasize the socio-economic development of its members and the protection of the environment. Their education programs provide training for members, workshops on coffee production and management sessions for community youth. This includes access to new libraries, school gardens and uniforms. CAC La Florida believes their children are the future of the cooperative and must therefore provide support in educating strong leaders capable of management roles. In 2010, CAC La Florida began to develop social performance indicators on which to evaluate their existing programs and develop new ones tailored to the needs of members and the community.

CAC La Florida’s commitment to environmental protection has led the cooperative to educate farmers on how to protect the soil from erosion, retain moisture and restore its fertility. Members believe it is vital to support the ecosystem as it is home to many different species of insects, birds and animals. For over thirteen years, CAC La Florida has been committed to providing high quality, chemical free coffee to buyers and continues to strive for improvements in environmental protection, the quality of life of community members, and the quality of their product.

Cupping notes: Brown sugar, Cashew, Milk Chocolate, Orange