High Altitude Flight
Aroma: Notable floral intensity as well as hints of citrus fruits.
Taste: Spicy and smokey with hints of chocolate and caramel.
Altitude: 1400m – 1500m
From the Antigua coffee region located near the southern coast of Guatemala, these beans are grown in a valley surrounded by three volcanic mountains. The area is between 1400m and 1500m above sea level and has steady 66-71°F temperatures, a reliable weather pattern, heavy rainfall, and a constant high level of humidity. The elevation, nutrient-rich volcanic soil, and ideal weather conditions all combine to create a perfect environment for growing high-quality arabica coffee beans.
Grown at an altitude of 5,500ft. It is just below the Acatenago volcano. Direct from the Hermanos brothers to Herman's Boy.
Peru “Finca Churupampa”
Aroma: Sweet, fruity
Taste: Plum, raisin, almond, tropical fruits, floral, bright acidity
Altitude: 1400m – 1700+m
Finca Churupampa is located in the Chirinos, San Ignacio region of Northern Peru. Look to the east and the verdant Amazon basin stretches out before you. Look to the west—mountains of the high Andes grow taller and taller as they disappear into the distance. Coffee from Peru’s Cajamarca region grows at high elevations—as high as 2,000 meters (6,500 feet)—meaning it matures slowly and the dense beans reflect this in the complex cup profile.
Certified Organic/Fair Trade - 150 small family farms have banded together to produce this high elevation coffee from Peru.
Costa Rica “La Minita”
Taste: Orange zest, caramel, and maple syrup, with a clean and refreshing finish
and fine chocolate.
Altitude: 1300m – 1800m
It comes from the most famous growing area Tarrazu/Hacienda La Minita in Costa Rica and for good reason. This strictly high grown (SHG) coffee is grown at very high elevations on the mountain to provide coffee beans that mature slowly, delivering a sweeter and more complex taste.
The land lays on a east-west axis, bordered by the Tarrazú river to the south and the Candelaria river to the north. These two rivers converge at the western base of the mountain spur upon which the farm is situated. The soil is a pale clay, tan to light red.
Although there is a section of the farm that approaches 6,000 feet in altitude, the central block lies between 3,750 feet and 5,000 feet. The main house is located at an altitude of 4,850 feet. In spite of the considerable altitude differences, the mean temperature variance is minimized by the cooling effect of the large river flow that borders the farm. Importantly, the farm faces the west, which allows for gradual warming in the morning and slow cooling in the evening.
Taste: Chocolate, caramel, sweet, fruity
Altitude: 1200 – 2000 meters
The finest of the Colombian coffees is the Supremo. Supremo refers to the largest size of beans from Colombia and not from the location in which it is grown. The region in which these beans are harvested just depend on the time of year, but can come from multiple locations.
About Colombian coffee
Colombia has just about the perfect geography for growing coffee, a sensitive crop which needs exactly the right conditions to thrive. The richness of flavor for which Colombian coffee is celebrated is mainly due to an excellent climate, perfect soil and the exact right amount of rainfall. Coffee thrives in places with at least 200 centimeters (80 inches) of rainfall per year, as well as in locations where the temperature never falls below freezing. Colombia’s mountainous terrain, tropical location, high rainfall – but with just the right amount of sunlight, too – and relatively mild climate make for an unbelievably perfect coffee-growing country. People often say that Colombia was blessed with its amazing biodiversity and friendly locals, but if anything, its greatest blessing has been an ideal climate and geography for growing some of the world’s best coffee.
Aroma: Nut, vanilla, baker’s cocoa
Taste: Dark chocolate, malt, toffee, caramel, and vanilla
Altitude: 1200 – 1600 meters
Grown in the Marcala region at a high altitude. The coffee plants are surrounded by banana and citrus trees, and carefully washed in spring water. Nights tend to be cold, giving the cherries the opportunity to ripen more slowly and develop a sweeter flavor