This incredibly sippable, comfy, and cosy coffee from Augustin Velasco and collaborating producers from the Sibactel community has arrived just in time to keep you welcome, warm company, both during this first cold snap and throughout the winter season. When brewed, you can expect some bright yet smooth, nectar-like pomelo fruit, a backbone of creamy milk chocolate, and a honeyed sweetness—simply delicious taken black or white.
This coffee is the product of the work of the non-profit coffee education organization, Cafelogia, which works to make education and scientific research more readily available to farmers in the Chiapas region, as well as spearheading collaboration between producers and communities. This particular lot is the direct result of such organization and collaboration—in this case between Mr. Velasco who organized the lot’s cultivation and careful blending of the yield of a handful of producers in the Sibactel community. After harvesting, this coffee was assessed for quality and further refined based on feedback from directors of Caflogia’s local station in Sibactel, which functions as a beneficio comunitario—a community center dedicated to improving the production of its surrounding communities by making knowledge and proper processing and milling equipment as available as possible. Cafeología's agronomy team additionally walks the hills house to house, offering coaching on selective picking, flotation, and fermentation, later verifying moisture, water activity, and cup quality when parchment arrives at the mill for consolidation and export preparation.
Bourbon is one of the most ubiquitous and well-known varieties of C. arabica, particularly in South America. It is characterized by its high quality potential at altitude, plant height, lower production yield, and susceptibility to major coffee diseases. Bourbon was first introduced to Bourbon Island—now La Réunion—from Yemen by French missionaries in the early 18th century. It wasn’t until the mid 19th century that Bourbon proliferated beyond Bourbon Island, when it was brought by missionaries to Africa and the Americas. Bourbon was first planted in Brazil in the 1860’s, after which it spread rapidly north and west into other regions of South and Central America, where it remains common and popular today.
All coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.
This incredibly sippable, comfy, and cosy coffee from Augustin Velasco and collaborating producers from the Sibactel community has arrived just in time to keep you welcome, warm company, both during this first cold snap and throughout the winter season. When brewed, you can expect some bright yet smooth, nectar-like pomelo fruit, a backbone of creamy milk chocolate, and a honeyed sweetness—simply delicious taken black or white.
This coffee is the product of the work of the non-profit coffee education organization, Cafelogia, which works to make education and scientific research more readily available to farmers in the Chiapas region, as well as spearheading collaboration between producers and communities. This particular lot is the direct result of such organization and collaboration—in this case between Mr. Velasco who organized the lot’s cultivation and careful blending of the yield of a handful of producers in the Sibactel community. After harvesting, this coffee was assessed for quality and further refined based on feedback from directors of Caflogia’s local station in Sibactel, which functions as a beneficio comunitario—a community center dedicated to improving the production of its surrounding communities by making knowledge and proper processing and milling equipment as available as possible. Cafeología's agronomy team additionally walks the hills house to house, offering coaching on selective picking, flotation, and fermentation, later verifying moisture, water activity, and cup quality when parchment arrives at the mill for consolidation and export preparation.
Bourbon is one of the most ubiquitous and well-known varieties of C. arabica, particularly in South America. It is characterized by its high quality potential at altitude, plant height, lower production yield, and susceptibility to major coffee diseases. Bourbon was first introduced to Bourbon Island—now La Réunion—from Yemen by French missionaries in the early 18th century. It wasn’t until the mid 19th century that Bourbon proliferated beyond Bourbon Island, when it was brought by missionaries to Africa and the Americas. Bourbon was first planted in Brazil in the 1860’s, after which it spread rapidly north and west into other regions of South and Central America, where it remains common and popular today.
All coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.
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