Look for delicate notes of Apricot and Honey in this coffee with a black tea-like finish. Being such a sweet and balanced coffee, it is suitable for all methods of preparation including making a great single origin espresso.
Pioneered by Jenny Zambrano after an earthquake hit her village in 2016, Café Pionero has created direct-trade relationships between remote villages in the foothills of the Andes Mountains and coffee roasters right here in Canada. The effort has resulted in better pay to the farmers for their product, training and education seminars on sustainable farming practices, and the creation of additional employment opportunities (including some of the only paid jobs for women in Jenny’s village!).
The goal for Café Pionero is to create lasting relationships between rural communities and coffee roasters, ensuring fairly traded coffee year after year. Here are some of the roasters that are already supporting Café Pionero, and where you can get more of its delicious coffee: Ironwood Coffee, Coffee Public, Outpost Coffee, Velvet Sunrise, and Farmers’ Coffee.
In Honey Processing the cherry fruit is removed but some amount of the fleshy inside, the “mucilage”, remains while the beans are dried. So why is it called honey? Well, it might have been called the much-less-appetising “mucilage processed coffee” if it weren’t for one lucky coincidence. Mucilage is extremely sweet and sticky, like honey. And while the name has nothing to do with the taste, these coffees are known for their sweet flavors.
The Underdog is our house espresso blend featuring coffee specially chosen to deliver a sweet and syrupy espresso. We have tailored this blend to put a modern twist on the...
ORIGIN: Brazil REGION: Valle da Grama FARM: Fazenda Cachoeira da Grama VARIETY: Bourbon ALTITUDE: 1100–1250m PROCESS: Natural (Sun Dried)...
ORIGIN: Nicaragua REGION: San Juan Rio Del Coco FARM: Armando Zeledon - La Esperanza VARIETY: Caturra, Yellow Catuai, Typica ALTITUDE: 1300 masl METHOD:...