Where Excellence Begins at the Roots

Our meticulously cultivated coffee beans are nurtured in the lush, fertile landscapes, ensuring each bean embodies the rich flavors and aromas that make every cup a masterpiece.

• BALI, INDONESIA
• CUPPING NOTES:  Bakers Chocolate, Orange Peel, Juniper, Molasses, Clean
  GROWER:  Producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali
  REGION:  Kintamani Highlands of Central Bali, Indonesia
  ALTITUDE:  1200-1600 MASL
  HARVEST: May-October
  SOIL:  Volcanic Loam
  PROCESS:  Hand-picked, Wet-hulled, Two-step Sun Dried on Raised Beds
  VARIETALS:  Bourbon, (S795 & USDA 762) Typica, and Catimor
  CERTIFICATIONS:  Organic
  
  DETAILS:  Bali Blue Moon is a staple named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah in the Indonesian language. The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands. They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process or Giling Basah leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the beans their distinct bluish color.
  Balinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian, which is a reference to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God. These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used.

 

• AMAZONAS, PERU
• CUPPING NOTES:  Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
  GRADE:  Grade 1, SHG, EP
  REGION:  Amazonas
  ALTITUDE:  1,600-1,800 M
  PROCESS:  Washed
  VARIETALS:  Typica, Castillo, Bourbon, and Catimor
  CERTIFICATION:  Organic
  
  DETAILS: Located in northern Peru in the Amazonian Andes, this coop began with just 35 small farmers in 2003. The Asociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP) is also known as simply "El Palto." There are 40 women of the current 189 coop members, with approximately 550 hectares of organic and Fair Trade Certified coffee in production. Like their male counterparts, female members are represented on the El Palto Coop Board of Directors, whose mission it is to increase production and profitability in specialty coffee to increase each member family’s income.

 

• CHIAPAS, MEXICO
• CUPPING NOTES:  Medium Acidity, Creamy Body, Rich Chocolate, Dark Cherry, Orange, Sweet and Clean Finish
  GRADE:  SHG, EP
  REGION:  Chiapas
  ALTITUDE:  1,000M -1,800 M
  PROCESS:  Washed
  VARIETALS:  Typica, Bourbone, Marchellza, Oro Azteca, Costa Rica Hybrid
  CERTIFICATION:  Organic
  
  DETAILS:  Alma de Chiapas is an umbrella cooperative for certifications as Fair Trade and Organic for groups of farmers. Alma de Chiapas is an incubator to strengthen these groups in business, finance and quality management and graduate them to and become a direct, independent member of Impacto Transformador. Alma de Chiapas is made up of 599 farmers, (490 men and 109 women) and cultivates 1654 hectares of land.