Much of Brazil’s coffee production is large scale and mechanized, producing lower quality coffee, and taking a toll on the environment. To combat this problem, Volcafe Specialty Coffee formed a sister company in Brazil, and established the Salmo coffee program to introduce sustainable methods and increase quality. Salmo operates eight cupping labs throughout Brazil and employs field technicians to work directly with farmers to improve quality and sustainability. Coffee is sourced from small, medium and large farms in the southeastern highlands. This particular lot comes from the Esmeralda farm. It has medium body, balanced acidity and sweetness; with slight citrus notes, semisweet chocolate and caramel. It is natural processed, sun-dried on raised beds, then machine-dried to finish.
All current origins, in brief...
Note: Fair Trade (FT), Organic (O), and Rain-Forest Alliance (RFA) certifications are abbreviated below, and noted on origin pages. Certifications are helpful, but limited. Many farms without certification have spotless reputations for caring for the earth, and caring for their people and communities. I stand behind every origin I sell, as both socially and environmentally sustainable. See details about each origin. See "guiding principles" below.
BRAZIL - (RFA) From the Salmo coffee program, Rain-Forest certified; good body, balanced acidity & sweetness, citrus, chocolate, caramel
COLOMBIA - (FTO) Grown high in the Sierra Nevada de Santa Marta; medium body and acidity; pastry spice, chocolate, and raisin aromas
COSTA RICA - From Tarrazu region, well-known for high quality coffee; citrus notes of orange and tangerine, with milk chocolate, creamy
DR CONGO (FTO) - A Lake Kivu coop empowering women farmers; complex, smooth creamy mouthfeel, chocolate, plum, grapes, orange
ETHIOPIA - (O) Top-grade Sidamo from Ethiopia's only female miller-exporter; blueberry, dried banana, berry, stonefruit, nuanced florals
GUATEMALA - Award-winning high-altitude family farm; fresh citrus acidity; milk chocolate sweetness; notes of tangerine, caramel, cherry
HONDURAS - (FTO) Small coffee producers’ coop in southern Capucas; clean, sweet, chocolate, soft nutty notes, mild acidity
KENYA - Shade-grown on Mt. Kenya, from the Lenana coffee program; winey acidity, honey sweet, notes of lavender and black currant
NICARAGUA - (FTO) San Juan del Rio Coco region; medium body, citrus acidity, semisweet chocolate, with notes of vanilla and caramel
SUMATRA - Premium fully-washed, triple-hand-sorted, from Lintong region; robust, forward fruit notes, good sweetness, mild acidity
TANZANIA Peaberry - Estate-grown in volcanic soil; black tea, chocolate, blackberry, kiwi notes, lemony acidity, sweet, complex
TIMOR - (FTO) Café Cooperativa does amazing things for its community: medium body, clean, cocoa, Granny Smith apple, hops
DECAF MEXICO - (FTO) Grown in the Sierra Madres, decaffeinated with glacial-melt water; balanced, lemony, milk chocolate, walnut
For longtime home coffee roasters, this may seem crazy, but green coffee as a weight-loss aid is getting hugely popular. Click here for some helpful advice, and tips on preparing the extract yourself.
New ways to save on shipping
Thanks to the new USPS "Regional Rate" Priority Mail options, I have adjusted my rates to save you money if you order between 4 and 9 pounds.
LOCAL CUSTOMERS (Harrisonburg, VA vicinity): Pick up locally and pay no shipping! See Ordering Info page.
Since 2004 I have been a home coffee-roasting enthusiast, always in search of high-quality, socially-responsible, and environmentally-sustainable green coffee beans. I discovered the best way to do this is nurture relationships with importers who care as much about ethical coffee as I do, and to rely on their on-the-ground knowledge of coffee farms around the world. So in 2008 I started buying green coffee in quantity and reselling to home coffee roasters like myself. This little side business has brought me great satisfaction, as I now have ready access to an outstanding variety of coffee myself, and I have helped many other home roasters (even a few micro-roasting businesses) get great coffee for great prices.
My guiding principles