Coffee Description
Aromas of toasted toffee, red apple, and mulled cider launch this cup of excellent decaf. First flavors are reminiscent of breaking into the top layer of crème brûlée. In the cup, toasted almonds and caramelized pralines blend with dark chocolate while nuttiness lingers in the long, sweet finish. Silky. Balanced. Tasty!
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Caturra
Process
Washed
Elevation
1250-1550 masl
Region
Sierra Madre de Chiapas
About Smallholder producers of Mexico
In 2010, 37 smallholder coffee producers pooled their efforts and expertise to form the Café Sierra Azul (Blue Mountain) cooperative. Their goal was not only to improve the livelihoods of their communities and beyond, but also to produce the region’s best speciality coffee and to escape the cycle of selling for very low prices to local “coyotes” by establishing more direct markets.
Sierra Azul has grown to more than 200 members has earned numerous certifications, and are exporting coffee all over the world. Members process their own coffee, and the organisation’s training is paying off. Over 90% of the parcelas (coffee plots) are seeing continuous improvement. Programs run by the co-op include a community school (E-Café or Escuela de Cafe) for members and their children. Subjects like organic coffee production, beekeeping, chicken farming, and worm composting are offered, and more. Sierra Azul is committed to biodiversity preservation as well.
Sierra Madre de Chiapas, Mexico
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.”
