Coffee Description
This bright, silky coffee features aromas of vanilla and citrus—think creamsicle sprinkled with brown sugar. In the cup, dark, rich chocolate undergirds brown sugar notes and a caramelized creaminess reminiscent of crème brulee. Balanced. Approachable, and sweet, sweet, sweet.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Medium
Variety
Catuai
Process
Washed
Elevation
1200-1500 masl
Region
Jalapa
About The Keller Family of Guatemala
Located in a lush valley near the extinct volcano, Tecuamburro, Finca Nuevo Vinas has been farmed by the Keller family since Frederico Keller pioneered it in 1899. Over the years, the farm has undergone many changes, with one of the most important being the decision in 2003 to make a full transition to organic farming.
These days, Dieter, Martin, and Alex Keller managed Finca Nuevo Vinas, and sustainability and environmental stewardship are key components of their philosophy. Currently, they've set aside 200 hectares of their land as a nature reserve. The farm has its own wet and dry mill, and the Keller family is tireless in their experimentation of organic and biodynamic techniques, always working to improve the health of the farm and the quality of the coffee they grow.
Jalapa, Guatemala
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Very similar to a candy bar, this coffee has comforting flavors that all cozy up together nicely. Dark chocolate, raw peanuts and a creamy finish make this coffee approachable to most people and will taste great either black or with cream. "
Caffe Vita
From their beginnings at the base of Seattle’s Queen Anne neighborhood, independent, locally-owned Caffe Vita has been roasting coffee since 1995. And that’s just the tip of the iceberg! Before sustainability and fair trade became buzzwords, they were helping pioneer the Farm Direct movement, because they’re not just passionate about good coffee. They’re committed to developing long-term, mutually fruitful relationships with the farmers who grow that coffee. This mission leads them all over the globe in search of exceptional coffees, and every coffee they purchase must have a fully traceable path from farm to roaster.
Caffe Vita now operates nine cafes including roasteria cafes in New York City and Portland. But expansion has not changed their commitment to sustainability for farmers or their own community. They offer Public Brew School classes on how to brew better coffee at home, and work with many charities in their area, including Farestart, Arts Corps, Food Lifeline, Music Cares, and more.
