Toucan Espresso Blend
Toucan Espresso Blend
Guatemala - Caturra & Bourbon 60%
Brazil - Catuai 40%
Our Toucan Espresso blend is one of our 2 blends. Our Toucan Espresso Blend is our bestseller, and has rich notes of chocolate and dried fruits. Perfect for black coffee as well as milk-based coffee.
Chocolate, Toffee Apple & Hazelnut
Altitude: 1250 - 1400
Variety: Caturra & Bourbon
Owner: Vides Family
Farm: Finca El Sarral
Jorge Vides purchased his first coffee farm, Finca La Bolsa, in 1958. Finca La Bolsa shares a border with Finca El Sarral, the Vides58 farm where this coffee was cultivated. Jorge Vides was the kind of man who poured his heart into everything he did. In addition to cultivating coffee, Jorge also worked full-time as a physician. In the beginning, he saw patients Mondays through Fridays and worked on the farm during all other hours. He later became director of the National Hospital of Huehuetenango, which still bears his name today. In addition to producing coffee and saving lives through medicine, Jorge founded a school on the farm in 1980. The school, authorized by the National Ministry for Education, is still educating young people in the community to this day.
In 2001, Jorge and his children and grandchildren decided to transition the farm towards entirely growing specialty coffee. In 2002, coffee from Vides58 won 2nd place in the Guatemalan Cup of Excellence. Vides58 also established a joint program with Association Coffee Care, an organization dedicated to reducing instances of child labor by offering educational and recreational programs to children aged 2 to 14. Today, Vides58 is as family-owned as ever. They manage several farms, including Finca La Bolsa and Finca El Sarral.
After selective handpicking, cherry from Finca El Sarral is delivered to the wet mill at its neighboring Vides58 farm, Finca La Bolsa. Cherry is pulped and then dry fermented for 24 to 36 hours. Parchment is then washed in clean water and dried using a mixture of sun drying on a patio and a mechanical Guardiola dryer. It takes a total of 10 to 12 days for parchment to dry fully.
Altitude: 750 masl
Region: Norte Pioneiro
Process: Double Wet
Fazenda California is located in the Brazilian subtropical region of the so-called Norte Pioneiro do Parana. This region is characterized by being the area adjacent to southern Brazil able to develop coffee plantation without the low temperatures of the winter period, hindering the activity. The coexistence of volcanic soils of high fertility, good distribution of rainfall throughout the year and the binomial established between its average elevation of 600 meters and latitude 23ºS that result in a micro climate with average annual temperature of 20ºC, with four well defined seasons and a wide temperature range, turns this portion of blessed land into an extraordinary environment for the development of the highest quality Arabica coffee lots.
The implementation of a quality management system grounded in knowledge, technology and the adoption of rigid standards of good harvest and post-harvest come over the last years producing coffee lots that coffee hunters experts have called the true hidden treasures. Integrating the Project Specialty Coffees of the “Norte Pioneiro do Parana, Fazenda California enters to the select group of exotic coffees suppliers, with peculiar characteristics and some yet to be discovered.