We've been working with Moreno family for many years, but this is our very first time working with coffee from Delmys. As a relatively young producer, she is unsurprisingly showing tremendous promise. In the cup we find a very clean and excellent structured profile of dark fruit, dried berries, and lemon zest.
El Cedral, Santa Barbára
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed and rinsed with clean water four times. Dried for 22 days.
This is our first year buying coffee from Delmys’ farm named Elizabeth. Delmys is a relatively young producer working with excellent seed stock, location, and elevation. This is another extremely small lot grown on just ~.4 hectares (~1 acre), and we can not thank Benjamin Paz and San Vicente enough for all of the work that goes into making these extremely small separations. Accessing these lots has never before been possible, and gives these producers with such small plots of land the opportunity to sell their own coffee separated—rather than blended with other producers’—which preserves their hard work and rewards them appropriately with higher prices.
Pacas is a natural mutation of Bourbon from the Bourbon/Typica group mainly found in El Salvador and Honduras. Similar to other Bourbon mutants, Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism). Unlike the hybrid varieties, Pacas is very susceptible to disease, making it riskier to grow.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.