You may have noticed that there’s a new bag on our shelves! They’ve got a new look, a new label, and are the face of our two newest Fresh Crop coffees. With a limited availability and some truly brilliant characteristics, these coffees are incredibly special and we thought you ought to know!
What is Fresh Crop?
Our Fresh Crop coffees are beans that our Roastmaster purchases in small amounts throughout the year. Typically, these coffees are special or unique in what they offer; either distinct in flavor and processing or award-winning coffees, so they can be more expensive. But that’s okay, because you won’t find coffees like these just anywhere.
Another important feature to remember about Fresh Crop is that they are limited in quantity so when they are gone they’re gone! But don’t let that discourage you. Our Roastmaster is always working to sample, roast, and cup the most sought after and interesting coffees he can find. When one is gone, another unique bean is getting ready to make its debut so keep an eye out!
Why is it important to us?
As we mentioned before, these coffees can be a little more expensive and a lot harder to come by than our typical Water Street staples but to us those details are absolutely worth being able to provide a premium, specialty coffee experience.
The Fresh Crop program also allow us the opportunity to educate our customers regularly about what we’re doing in the industry as well as providing a chance to support smaller, specialty farms right at their origin. For a look at one of our Fresh Crop suppliers, take a moment to check out Café Imports.
What are our current Fresh Crop Offerings?
Farm: Finca Chayote
Number of Farmers: 12
Varietals: Villa Sarchi
Production Method: Fully Washed
Finca Chayote, located in the West Valley of Costa Rica, is operated by the Aguilera Brothers. With the help of their brothers and sisters, they work the farm and mills themselves with no hired labor other than pickers during the harvest. This high-quality, traceable micro-lot from Costa Rica is a perfect example of the consistency and quality found in Costa Rican micro-lots today.
The coffee itself showcases an elegant acidity and smooth, polished body with flavor notes of tart cherry, caramel, and a pleasing sweetness.
Farm: Los Pirineos
Production Method: Black Honey
According to Piero Cristiani of Café Imports, El Salvador has traditionally been known for its bigger estates in the Santa Ana area. However, this crop comes from the Chalatenango area where cooler climates and its Pacamara plant variety have created another important place in the industry for El Salvador.
Pacamara refers to the varietal of coffee bean. A hybrid, it is a cross between the Maragogype and Pacas varietals, with a distinctly large bean size, often referred to as the “elephant bean”. Black honey is an indication of the processing style of this particular lot and it is important to note that the process does not in any way involve actual honey, or “miel,” in Spanish.
Honey processed coffee will yield different characteristics based on how often the coffee is turned during drying, or by how much mucilage is left on the parchment during drying. Black honey coffee is turned less often, or may have the most amount of mucilage on the bean during drying. The less-frequent turning or increased amount of mucilage allows the sugars to caramelize quickly, staining the bean a dark maroon or black color.
This coffee will provide a bright rounded acidity and a balanced body with earthy flavor notes and a particularly sweet finish.