When we chose to source coffee specifically for a dark roast profile, we made sure that we did it with intention.
1550 - 1900 MASL
Colombia, Cauca Cosurca, was sourced by our friends at Royal Coffee Importers from family-owned farms organized around Cooperativa del Sur del Cauca, which operates within the department of Cauca, Colombia. Cosurca is an umbrella cooperative that works with 11 community cooperatives in 10 municipalities throughout Cauca. Cosurca operates a centrally located dry mill facility and cupping lab where coffee is received, processed and selected for export. In addition to marketing coffee internationally, Cosurca provides producers with financing, training, and technical assistance to improve coffee quality. Cosurca also strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education.
1250 - 1450 MASL
El Borbollon, which composes the other 50% of our 11 is located in the Metapan Region of Northern El Salvador. This region sits right on the Trifinio Biosphere Reserve – a magical point in Central America where El Salvador, Honduras, and Guatemala all meet. Our lot is made up of coffee from 10 small-scale producers in Metpan who came together to form one beautiful regional lot. These lots were all pulped and dry fermented for 24-38 hours, then washed and dried in the shade which took between 14-18 days. Once the coffee is ready to be milled it is moved to El Borbollon dry mill. El Borbollon is a milling station that is committed to working closely with their producers, maintaining long-lasting relationships, and sharing exceptional coffees from El Salvador. El Borbollon has been helping their community of coffee producers get on the map since 1985 and don’t plan on stopping any time soon. Much like Cosurca, El Borbollon’s commitment to community and the well-being of their producers is exactly the type of operation we want to support.
Our strategy was to source with the utmost respect for the producer, the coffee, and the consumer. In the end, we are happy to present a stunning two-part blend that we call “11”. For this blend, we selected two coffees that complement each other greatly. Alone each coffee has much to offer, but together they create a blend rich with notes of cocoa, nougat, and sweet tobacco. Balanced, full-bodied, with subtle grape-like acidity, this blend will please any coffee drinker.
Success! Feel free to
or head to your