Warm & Cozy
Notes of Sugar Cookie, Dried Apricot & Milk Chocolate
Milk chocolate sweetness is complimented by dried apricot, brown butter and sugar cookie-like qualities.
Ingredients: 50% ASOPEP Cooperative, 50% ASOPCAFA Cooperative
Visit our blog to learn more about Nick Wroblewski, the artist created the woodcut art for each of our blends.
Caturra, Typica, F8 & Bourbon
Dry Fermentation, Washed, Raised Bed Drying
About Winter Solstice
You can see your breath, the days are getting shorter and the Packers are on. Take a look outside...It’s getting a little brisk out there! We’ve got just the thing to warm you up.
You see, we’ve been working with coffee cooperatives in South America all summer long. Traveling to farms, cupping labs and coops in search of the best coffees as they’re harvested. These fresh crop Colombian coffees are here, and we’re excited to highlight two of them in this year’s Winter Solstice Blend.
The ASOPEP cooperative is owned by 175 small scale producers farming in the hills around the town of Planadas in Tolima, Colombia. In addition to providing technical support to improve coffee quality and yields for its members, ASOPEP provides lot of educational opportunities aimed at the next generation of its membership. ASOPEP has built a school next to their bodega, and are offering classes beyond the quality control and business training courses more commonly provided by coops. Their school has an entire electronics workshop and computer science lab where volunteers are teaching students to build tools like UV light boxes to evaluate green coffee and program interactive maps of growing areas to improve traceability and marketing of the coop’s coffees. This young innovative coop is investing in the future, and we’re excited to be investing in them.
ASOPCAFA is an 84 member cooperative located in the Aipe, a town in the department of Huila. This quality focused cooperative produces coffee with a distinctly different profile than those from Tolima. The unique dried apricot/sugar cookie quality of this coffee balances nicely with the deeper brown sugar & milk chocolate qualities of the ASOPEP component.
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