Dark Roast Single Origin Subscription
If you love dark roast single origins, and are open to trying a new one every few months without even having to think about it, this is the subscription for you!
Our single origins rotate every few months according to seasonality and availability. With this subscription, you will always receive a dark roast single origin coffee, and depending on your delivery frequency, you may receive the same coffee several deliveries in a row until we release a new dark roast single origin. You will receive an email notification ahead of any changes, and if you have a pay-as-you-go subscription, you will be able to skip or cancel your subscription if you aren't interested in the new coffee. You can learn more about our current dark roast single origin offering below.
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Learn More About This Coffee
Varieties: Catuai, IHCAFE 90, Lempira, Pacas
Growing Altitude: 1,000 - 1,650 masl
Processing Method: Washed
This delightful washed lot is produced by smallholder producers working with Exportadora San Vicente in the Santa Barbara Mountains, a mountainous massif of more than 121.3 square kilometers of surface and a maximum height of 2,750 meters above sea level. The mountain is predominantly a reserve of virgin forest declared a national park in 1987. Farms are located on the mountain at an altitude range of 1,000 to 1,650 meters above sea level.
These farms belong to a group of independent producers who are clients of Exportadora San Vicente. Their relationships with Exportadora San Vicente span more than 25 years. About 70% are small producers with production areas of 4.4 hectares on average.
Our producing partners are dedicated to upholding their coffee-producing traditions, instilled by their parents and grandparents. Most producers are 3rd or even 4th generation coffee producers.
The majority of the farms are relatively young, with an average age of 5 to 10 years. This youth is due to the fact that enormous plant renovation had to occur in the wake of an intense attack of coffee leaf rust (CLR) in 2011 that killed most coffee trees in the region and in much of the rest of the country. The subsequent renovations were carried out with a focus on coffee varieties resistant to rust.
The resulting coffee is sweet with primarily nutty and citrusy notes, along with some chocolate and florals.
