Place: Colombia & Brazil
People: Although varied in culture and processing methods, the farmers in each of these regions share similar passion and commitment to their craft. Product quality is universal to both.
Process: The Colombia is harvested, pulped, washed, dried and intially separated into three qualities by each individual famer. The parchment coffee is sold to a local 'Beneficio' (dry mill) for the final hulling, grading and consolidating. The Brazil is natural and cured inside the coffee cherry until the final milling. The darker roast degree of the Brazil softens the earthiness and adds a dark chocolate overlay to the brighter, fuller and more floral Colombia.
Pairing: Try our Breakfast Blend with a Mini Maple Pecan Scone or Triple Chocolate Teacake.
MEASURE ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water.
STORE in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.