Toucan Espresso Blend

B L E N D I N F O R M A T I O N

MEXICO 50%

Las Cotorras

Over the span of 120 thousand hectares the region is home to some of the best specialty coffee in the world. Due to the areas large rain forests the growing conditions of the beans are idea due to the humidity and fertile ground found in Chipas. Named after the Cotorras bird which found their perfect habitat in the shade of the native coffee farms, these birds are a symbol of authenticity and freedom in Chaipas.

FERMENTATION

The cherries are selectively picked, hand-sorted, and placed in fermentation tanks overnight to remove floaters before pulping the next morning. A method that is uncommon in Honduras, contributing to their unique winey and fruit-forward profile. After pulping, the coffee is fermented until the mucilage is easily removed and then the parchment is dried on raised beds.

Peru 50%

Tingo Maria - Caturra

At the beginning of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico, shared the same dream: “To produce the best coffee in the world” to satisfy the new demanding European gourmet market. Today, descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors that continue with the tradition in Costa Rica.

Cherries are regularly turned by hand usually every 30–60 minutes during the first few days and several times daily thereafter—to ensure uniform drying and prevent mold or fermentation. Once the cherry starts drying, the beds are covered with a mat during peak heat or unexpected rain to protect cherries.