Coffee Description
Like the first sip of hot chocolate, this coffee is sweet the second it hits the tongue. Rich and full, it’s a complex melding of mild chocolate base notes, marshmallows and nuts layered with cloves and anise. Delicate transitions between flavors make this coffee a perfect blend of excitement and comfort.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Catuai
Process
Natural
Elevation
900-1050 masl
Region
Minas Gerais
About Carvalho Dias and Ottoni Families of Brazil
The Carvalho Dias and Ottoni families are something of a coffee institution in Minas Gerais, Brazil. Not surprising, since they’ve been growing coffee there since 1890! Fazenda Rodomunho is one of their estates, and consists of more than 450 hectares and 1.3 million coffee trees. The family prioritizes environmental practices, and works to ensure that native forest intersperses areas planted with coffee in order to promote ecological balance and give birds and animals habitat in which to thrive.
To this end, the Dias and Ottoni families recycle coffee processing wastes as organic fertilizer, and not only endeavor to keep water usage to a minimum, but also recycle and treat what they do use in order to keep the streams and waterways unpolluted. They also take good care of their workforce, paying wages well above average for this part of Brazil, providing housing, utilities, school, sports facilities, and a health clinic as well. In fact, the farm has been called an “agro-village.” It may be big, but the coffee is high quality, regularly placing in Cup of Excellence competitions.
Minas Gerais, Brazil
Dapper & Wise
In 2013, Insomnia's owners Evan Aldrete and Tyler Geel launched Dapper & Wise as a tasting room and roasting facility in Portland's Western suburbs, and by 2014, as a wholesaler as well.
Based out of Hillsboro, Oregon, Evan and Tyler work with a stellar team, all of whom are dedicated to the values that undergird Dapper & Wise: “We want people to walk through our doors and feel welcome. We want people to taste our coffee and be impressed and inspired. We want the coffee we roast to exemplify the hard work of the producers that grow it.”
