This new crop is sure to win more awards for the Volcano Coffee Company. This limited edition micro-lot represents the absolutely quintessential volcanic coffee. The rich basaltic soil has given these beans an unparalleled intensity of mineral content. You know how a fancy mineral water, like Pellegrino, feels on your tongue? That's how Santa Izabel feels. It's a coffee that demands to be considered and sipped slowly, like the finest Scotch. Highly recommended to fans of the unique and the ultra-gourmet.
Also makes an astonishingly refreshing iced coffee. Something about the high mineral content makes it as cooling and brightening as a gin and tonic. Notes: Butter, caramel, stone fruit.
8 ounce bags, please choose drip grind or whole bean. Now available in new Harlequin Roast as well! This is primarily a City Roast base with darker tones blended in.
There is no other terroir in the world similar to the unique microclimate of Pocos de Caldas, which is angled perfectly toward the sun. Pocos de Caldas receives sharply divided day and night periods that begin with early morning sun full-on until 4 pm, when the sun suddenly is cut off by passing across the rim of the crate at the top of the mountain, triggering a burst of energy (sugar) conversion into flavor in the beans. The soil is an enriched combination of volcanic minerals and rainforest soil, giving the coffee an abundace of nutrition and minerals. The coffees consist of a variety of unusual Arabica sub-types, including golden-fruited Catuai.
These coffees are sustainably grown, UTZ Certified, and direct-trade. Volcano Coffee Company also practices an innovative reinterpretation of "shade-grown" coffee: instead of interplanting hardwood trees with their coffee (which is of limited usefulness for wildlife due to lack of underbrush and biodiversity), they preserve wide strips of intact rainforest between different planting areas. This lets the coffee get the right amount of sun, protects biodiversity, and provides undisturbed habitat for wildlife.
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The Araku Valley of India
India's coffee tradition goes back 400 years or more, when a variety called Kent was first established in the Southern Hills. Arabicas predominated until the blight of 1870, when growers needed to hybridize to resistant varieties. The resultant strains had genes from Liberica and other unique, resistant species. Learn more and browse India's Araku Valley coffees here.