Profile: Dark & Distinctive. Creamy and smooth bodied with a smoky aroma and well-balanced flavor.
Place: Magdalena, Sierra Nevada de Santa Marta, Northern Colombia. The Sierra Nevada of Santa Marta is home to 30,000 indigenous people and due to its varying climate and biodiversity, it was declared a UNESCO Biosphere Reserve in 1979. The elevation of the coffee is 1,200 meters above sea level.
People: The Kankuamos are one of four indigenous groups living in the Sierra Nevada de Santa Marta Mountains. They are joined by the Kogui, Arhuaco, and Wiwi peoples who all continue to honor their traditional cultural lifestyles in the isolated mountain regions. In the 1980s, the Kankuamos began organizing themselves into a united people that could carry more political and social weight in their region. AGROSEC is the 41-member farmer association that was established in 2005. The farmers of AGROSEC grow a variety of crops such as rice and beans, fruits, coffee, sugar cane, and spices. Annually, they produce about 10 containers of coffee.
Process: Coffees are picked, pulped, separated, fermented, washed, and patio dried by each individual farmer. Once enough parchment coffee is collected, it is transported to Magdalena for consolidation, final dry milling, sorting, and grading. Arabica varieties are Typica, and Castillo.
Pairing: Brownie or chocolate chip cookie.
BREWING TIP: Use cold, filtered water and a clean machine.
- 8 oz: Makes approximately 25 cups of coffee
- 12 oz: Makes approximately 35-40 cups of coffee
- 16 oz: Makes approximately 50 cups of coffee
- 20 oz: Makes approximately 60-65 cups of coffee
- 32 oz: Makes approximately 90-100 cups of coffee
only as much as you need for one cup or one pot of coffee.
the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press.
ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water.
in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.
We source our coffee from the best family coffee farms around the world and buy only the top 1% of Arabica Beans.
We hand roast our coffee daily in small batches to a traditional, smooth taste profile. This is the way we've done it since 1963, when we opened our first store in Brentwood, CA.