Steady Habits House Blend
Our signature house offering blends coffees from Colombia and Guatemala in a medium-light roast for an easy-to-drink, everyday coffee. We chose the name Steady Habits, an unofficial moniker for our home state of Connecticut, to reflect this coffee’s reliability and approachability for all coffee drinkers.
We are currently tasting notes of caramel, fig, and roasted nuts in Steady Habits.
What's in Steady Habits?
Varieties: Castillo
Growing Altitude: 1,560 masl
Processing Method: Washed
In our Steady Habits blend, this Colombian coffee is responsible for the sweet, fruit-like notes you taste. It also complements the other coffees in this blend with some citric and lightly acidic notes of tangerine and pineapple.
Finca Palmichal is high on the western side of the Central Andes mountain range, near the municipality of Genova, in the department of Quindío. This region went through violent and difficult times during the peak of the guerrilla expansion in the country. But now, after the negotiation between the government and the FARC, there is hope among these communities for many safe and happy years to come.
Producer Atilano Giraldo is the third generation of his family to grow coffee in Quindío, and he grew up working in coffee alongside his father. Gradually, he acquired additional properties, including Finca Palmichal, which he bought from the local Osorio family.
Recently, after years of hard work, and in order to help the development of his region, Don Atilano ran and was elected as a senator in the Colombian parliament representing Quindío.
Varieties: Typica, Caturra, Bourbon, Catuai, Paches
Growing Altitude: 1100–1800 masl
Processing Method: Fully Washed
Coffee from Huehuetenango (pronounced way-way-ten-AN-go) is known for its complexity and toffee-like sweetness, and this one is no exception. This particular selection is sweet and mild, with notes of toffee and coffee cherry balancing perfectly with the tart acidity throughout its counterparts.
A large percentage of Guatemala’s population, and therefore also the coffee sector, identifies with one of more than 20 officially recognized indigenous groups, and most of the farmers are smallholders who are either working independently of one another, loosely associated by proximity and cultural ties, or formally affiliated in cooperative associations.
In 1960, coffee growers developed their own union, which has since become the national coffee institute Anacafé (Asosiación Nacional del Café), which is a research center, marketing agent, and financial organization that provides loans and offers support to growers throughout the various regions.
In the Maya Q'qnjobal dialect from Huehuetenango, waykan means "star (or light) that shines in the sky at night."
Varieties: Bourbon, Caturra, Catuai
Growing Altitude: 1550–1750 masl
Processing Method: Washed
The Delgado family has farmed coffee on these lands in the fertile highlands of San Juan Sacatepéquez for generations. Once a pine forest, Finca Quequezques (pronounced: keh-kehz-kehz) is now a fully integrated coffee farm and mill operation, allowing the Delgados to maintain a high level of quality control over their output, working both with a focus on tradition and sustainability.
The name “Quequezques” comes from an indigenous name for a broad-leafed plant which grows in these mountain altitudes. It’s a fitting connection between the Delgado family’s business and the land, which with its rich volcanic soil (and temperate microclimate) is generous towards the production of beautiful coffee. And, of course, where coffee is grown in the gentle shade of native forests.
Several varieties, including many heirloom coffees, are grown here under a canopy of shade trees, guided by an agroforestry system established to provide resiliency to shifting climatic patterns and enhance soil richness. Grown in balance with nature, coffee production is not only more reliable, but quality and flavor attributes are also enhanced.
