Big Red Truck Dark Blend
Our signature dark roast always consists of a blend of both washed and natural process coffees. Using a natural process coffee adds a rich sweetness and complexity to this coffee that is not lost even when roasting for longer to achieve the dark profile.
We are currently tasting notes of dark chocolate, crème brûlée, and warm spices in Big Red Truck.
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What's in Big Red Truck?
Varieties: Castillo, Caturra, Colombia
Growing Altitude: 1,500 - 2,000 masl
Processing Method: Washed
Dulima was created in 2009 to honor the coffee profile of the central and south Huila region. Around its mountains, outstanding coffees are grown, which are carefully selected through a rigorous sensory analysis to guarantee the profile consistency and quality. Dulima was inspired by indigenous groups from the southern region of Colombia, representing the ancient culture of its dedicated farmers.
This blend from smallholder farmers throughout the mountainous central and south Huila beautifully represents coffee from this region with lots of red fruit and citrus notes balanced by a rich chocolatey smoothness and body.
Varieties: JARC varieties , Local Landraces
Growing Altitude: 1,850 - 2,100 masl
Processing Method: Natural
Sucafina’s in-country partner, Tracon Coffee, has been working to unlock the full potential of their coffee by refining the natural process and experimenting with new processing methods to increase value and stand out among the growing number of specialty washing stations in Ethiopia.
Smallholder farmers deliver cherries to the washing station. Farms are located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing region.
Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Guji typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.
Farmers selectively handpick ripe cherry and deliver it to the station. At intake, employees visually inspect cherry and accept only fully ripe cherry. Then, cherry is laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.
Bursting with notes of melon, honey, and sweet black cherry, this vibrant natural lot is a true testament to the passion and skill of Guji’s farmers.
