Aprysa is comprised of producers—42% of which are women—who make community empowerment a focus of their operations. Members do this by economically uplifting each other, educating their youth, and being careful stewards of the environment. Improving their processing and installing solar drying beds elevated Aprysa’s quality, which helped stabilize their supply chain.
All Aprysa coffee is fully washed, which is typical of high-quality coffee. Washed coffee is all about the seed, not the cherry. Most specialty coffees are washed because this process gives the most true-to-origin experience, as the mucilage can impart syrupy flavors if left intact during processing. Aprysa also uses solar beds to dry their coffee, which are elevated rectangular beds made of wood, chicken wire, and plastic netting, either constructed in greenhouses or outside with tarps available in case of rain. Solar beds don’t rely on fuel or electricity like modern mechanical dryers, but are still an efficient drying method.
Aprysa is certified Fair Trade and organic, meaning they follow strict environmental and operational standards. They are also compensated fairly for their coffee, with a minimum Fair Trade market price plus up to a 20¢ premium per pound. Their organic certification demonstrates Aprysa’s commitment to preserving and enhancing their water and soil quality (which often suffers with conventional, non-organic coffee). EURA Organic coffees also average a .0255¢ increase per pound. With how much coffee is produced annually, this seemingly insignificant number can add up.
Within their community, and beyond, Aprysa focuses on securing a bright future for the youth. This is exhibited by the 100% school attendance rate among the children of the Aprysa coffee producers. Regarding their environmental stewardship, the farmers at Aprysa maintain biodiverse farms with 46% of land in coffee production, 21% in forest conservation, and 28% as grass and fields.
Fresh Roasted Coffee medium roasts this coffee to highlight its natural sweet and citrus notes by underscoring them with warm cinnamon and sticky caramel. A balanced cup like no other, our Organic Peruvian features Caturra, Typica, Bourbon, and Catimor varietals, which make this coffee so dynamic. The profiles of these varietals bring delicious diversity to your daily cup.
]]>Tolima is the third-largest coffee-producing region in Colombia, with its clear skies and rolling, verdant mountains—it’s a coffee oasis. Our Colombian Supremo is grown by various associations and indigenous tribes in Tolima, but sadly, goings haven’t been so easy. 50 years of war tore Colombia apart and claimed millions of lives, uprooting generations of families from their farms and communities. But the conflict never took Colombians’ resiliency. Today, Tolima farmers are harvesting very-high-altitude coffees with consistently high cup scores.
Grown at 1,600 – 2,000 meters above sea level, this crop matures more slowly, which helps it maintain its delicate notes of floral wine and spiced berries. But this coffee’s laurels aren’t just due to its impeccable flavor, it’s also about how coffee has benefited the Tolima community. The farms are careful stewards of the environment, big on training, and provide housing for temporary workers.
Our Colombian Supremo is fully washed and sun-dried in parabolic dryers or on patios. Fully washed is typical of high-quality coffee. Washed coffee is all about the seed, not the cherry. Most specialty coffees are washed because this process gives the most true-to-origin experience, as the mucilage can impart syrupy flavors if left intact during processing. Parabolic dryers use sun rays and air to dry coffee, which is preferable when drying outside on patios isn’t possible due to weather.
Also produced in Tolima, our Organic Colombian is grown by the Association of Agricultural Producers and Marketers of Santiago Perez (ASOSPAC), which is made up of micro-lot farms. Currently 44 producers strong, the ASOSPAC produces high-grown coffee with juicy body, medium acidity, and chocolatey citrus notes. In addition to growing impeccable coffee, the ASOSPAC is also Fair Trade and organic certified, which puts them in a better position in the international coffee market to attain higher prices.
North of Tolima lies the town of Santa Bárbara, where one of our newest Specialty Reserves calls home. The Santa Barbara Estate is proudly owned by Don Pedro Echavarria, who established it nearly three decades ago. The Estate is fully integrated, meaning all production is closely monitored and the coffee is traceable down to the seed. The environment in Santa Bárbara is prime for coffee growth, with its abundant tree cover, volcanic soil, favorable climate, very high elevation, and of course, constant care thanks to the Echavarria family. Echavarria believes in his employees, which is why he incentivizes them to prioritize quality over quantity with educational resources.
The Santa Barbara Estate fully washes, sun-dries, and cups their coffees daily to ensure quality. Coffees dried in the sun are spread out in long rows and turned every 30 – 40 minutes to promote even drying. The fact that Echavarria and the Estate cup their coffees daily is a true demonstration of commitment. Cupping helps producers not only assess their current crop but also keep track of past crops and data to address potential issues or recreate successes.
Coffee from Colombia is sacred to us. We have seven different offerings of Colombian origin, all roasted to retain and highlight their fruity, sweet origin notes with a little Maillard (aka brown, delicious flavors like chocolate). Our Supremo, Organic Colombian, Santa Barbara Estate, Water-Processed Decaf, Water-Processed Half-Caf, and Decaf all get the medium-roast treatment to give you a cup that’s equal parts nutty fruit and rich chocolatey caramel. We take Supremo a bit darker for our Dark Colombian Supremo, but the cherry and honey flavors still shine through the bolder brew.
TL;DR we do right by Colombian coffee.
]]>196 family farmers in Boa Esperança make up Dos Costas, a cooperative that was established in 1989 in defense of small coffee producers. Their mission is, “Working for sustainable development and welfare of cooperative members and their families, maintaining the continuous improvement of coffee quality, with operations in domestic and international markets.” Dos Costas has been working to help rural farmers stay competitive as larger, more commercial coffee operations threaten their livelihoods.
Coffees from Sul de Minas, like our Fair Trade Organic Brazilian, have deep chocolate notes balanced by spice and earthy flavors. Grown at 930 masl this coffee is also smooth and lightly sweet.
Dos Costas grew significantly in 2008 when they were doubly certified Fair Trade and organic. This paved the way for advanced environmental and social development, and better labor practices which further helped protect farmers from getting overwhelmed by larger, better-funded corporations.
Our other Brazilian coffees are grown in Cerrado de Minas (aka Cerrado Mineiro), a region within Minas Gerais that has its own Designation of Origin status. Coffees cannot be called “Cerrado” unless they originate from Cerrado Mineiro. Seasons here are well defined, meaning the weather is more or less predictable year to year, allowing producers to anticipate consistent high-quality yields. Coffees from Cerrado Mineiro are sweet, mild, and bright, growing on flat land between 200 and 800 masl.
To put a pleasant twist on this delicate coffee, we dark roast it, which allows bold cocoa notes to develop into an overall balanced brew. This dark roast Brazilian bold coffee has a smooth drinkability with no burnt or lingering finish and possesses the nutty flavor profile found in all high-quality Brazilian coffee beans. If you love a good dark roast, this is the coffee for you.
On the flipside, we have our Specialty Reserve Brazil Fazenda Santa Luzia, grown in Campos Altos, Minas Gerais, at 1,200 masl. At this elevation, coffee starts to develop florals notes as well as essences reminiscent of nuts and chocolate-covered citrus fruits, so we roast it more lightly to maintain these flavors. Though mild bodied and gently acidic, this coffee is deeply fragrant and produces a fruity, berry-heavy mid-palate flavor and striking finish.
Owned by José Maria de Oliveira, Fazenda Santa Luzia produces the majority of the region’s Bourbon varieties, as well as natural- and honey-processed coffee. Oliveira is committed to forming relationships and establishing a direct connection with the roasters who purchase his coffee. Fazenda Santa Luzia is a think tank of sorts for process innovation and experimentation that benefits both the environment and the future of Brazilian coffee. Oliveira prides his operation on being fully transparent and sustainable, demonstrated in Fazenda Santa Luzia’s Rainforest Alliance and UTZ certifications that guarantee their practices are sustainable and help the region.
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