12 oz for $14.00 ($0.0412/gram)
"BACKGROUND Located in the mountainous region of the Cajamarca province in Peru, the Cooperativa de Servicios Múltiples de San Ignacio, Cajamarca (APROCASSI) was founded in 2000 by small producers committed to earning a fair price for their coffee. APROCASSI continually seeks to produce high-quality coffee and improve its members’ standard of living. They regularly invest in programs that teach members how to improve coffee quality and productivity. Since becoming Fair Trade Certified in 2001, the cooperative has financed several social and productivity programs using its Fair Trade premium. Synonymous with "strictly high grown (SHG)", "strictly hard bean (SHB)" usually refers to coffee grown at altitudes higher than 4,500 feet above sea level. Beans grown at high altitudes mature more slowly and grow to be harder and denser than beans grown at lower elevations. The inherent consistency and taste attributes of high grown beans makes them more desirable, and generally more expensive, than coffees grown at lower elevations. PROCESSING These beans are fully washed. Coffees prepared via this process tend to be bright, and generally make a very clean cup. In this method, the farmer picks a ripe cherry, which is then taken to the wet mill where it is pulped. Pulping is the removal of the outermost fruit skin. Next it is put in water with any floaters being discarded as defects. The coffee is then fermented and washed to remove any remaining fruit. It is then sun-dried to 10-12% moisture content. The parchment stays with the green bean until it is milled at the dry mill, after which it is ready for sorting, grading, bagging, and export. At this point, we purchase the coffee and roast it to our specifications in order to unearth the origin flavors of these beans. FLAVOR This fair trade and organic coffee has an elegant body, and a nice tart acidity with prominent flavors of tomato, black pepper, and hazelnut. This depth of flavor along with a neutral finish makes it an absolute pleasure. This coffee is Nick’s favorite pour over. We prepare it via pour-over/drip in our shop, but it is very solid on espresso as well."