In late January, the Fazenda Coffee Roasters team headed to Tarrazu, Costa Rica to visit our friends from Hacienda La Minita. We enjoyed seeing familiar faces and making new friends while visiting farms in the region and tasting new crop coffee. These trips reconnect us to our craft and remind us just how lucky we are to be part of the coffee community.
Our friends at Davio's Northern Italian Steakhouse are featuring a special festive drink this holiday season. Make your own Dark Chocolate Peppermint Mocha at home or enjoy it until the end of the year at Davio's locations nationwide.
Dark Chocolate Peppermint Mocha Recipe
1. Dark Chocolate Syrup: Two Tbsp.
2. Fazenda's 9 Bar Espresso: One or Two shots
3. Peppermint Syrup or Peppermint: One Tbsp.
4. Steam desired milk and add to remainder of cup
5. Garnish with whipped cream & crushed candy cane
More about Davio's Northern Italian Steakhouse:
The idea behind Davio’s Northern Italian Steakhouse is simple, regional Italian foods with a focus on the grill. Everything is made by hand from the best ingredients. They serve everything from aged steaks to simple-yet-unique pasta creations. Davio's Chef/CEO, Steve DiFillippo has opened locations in Foxborough, MA; King of Prussia, MA; Philadelphia; Atlanta; Chestnut Hill, MA; Manhattan, Braintree, MA; Lynnfield, MA; and opening soon in Irvine, California.
Going on now and running until Tuesday, November 28, 2017, our coffees will be on sale at select New England Whole Foods Market locations. Stock up on your favorite Fazenda coffee for the holiday season!
Fazenda is excited to introduce our next reserve coffee from the Nyeri county of Kenya, the Ruthaka Muthuthui. The Ruthaka Farmers Cooperative Society who grows this coffee has their Muthuthiini Factory located on the southern slopes of Mt. Kenya.
Comprised of two varietals first identified by Scott Labs in the 1930s and found only in Kenya, SL34 and SL28, the Ruthaka Muthuthui is raised at 5577-5905 feet. It’s thus categorized as a very high altitude coffee. Why does the altitude matter? It’s actually more than just the altitude. Shawn Steiman, or “Doctor Coffee,” notes that “the interaction of altitude and latitude and their influence on temperature is what matters.“ However, drinkers can expect that high altitude coffees are aromatic with delicious acidic highlights. This reserve coffee certainly lives up to that reputation.
After the harvest, the Ruthaka Farmers Cooperative Society fully washes the coffee cherries and then sun-dries them, a process which allows for their flavors to shine through. As a result, you’ll savor complex notes of vanilla, honey, and grapefruit in this coffee.
We hope you enjoy the Ruthaka Muthuthai as much as we do! Brew some for yourself, and let us know just how much you like it here on the blog.
We encourage you to enjoy drinking Fazenda Original or Nitro cold brew coffees sold at our customers’ cafés, restaurants, and gourmet food markets. But maybe you’d also like to experiment with making it yourself. This blog post will show you how to make your own batch of cold brew at home.
The right equipment
Great news! You probably have all the equipment you need to make cold brew in your kitchen. If you already grind your own coffee, have a large mason jar and a way to filter it, you are ready to make cold brew coffee. But if you want to buy some new equipment, here are a few highly rated products to get you started:
Tasty coffee beans
Fazenda spent months creating our own special blend of cold brew beans we’d love you to try. You can buy them at our online store here. However, if you want to try beans you already have, just keep in mind that medium roasts tend to produce the better balanced cold brews.
Grind, baby, grind
Because your brew time will take hours instead of minutes, a coarser grind will allow many of the coffee flavors to fully extract, resulting in a better cold brew. So you’ll want your grinds between a medium (used in drip machines) and medium-coarse (used in French presses) level for your cold brew.
Depending on what you’re using to make cold brew, this process will vary, but it’s important to remove the coffee grinds and sediment once the coffee is finished brewing. Some of our recommended devices actually have their own filtering mechanisms, so be sure to check the directions on them. But if you’re using a French press or a Mason jar to brew, you'll want to pour the finished brew into a sealable container, straining it through a fine mesh sieve with a paper coffee filter or a cheesecloth for a clean cold brew experience.
Fazenda’s cold brew recipe calls for a grinds to water ratio of 1 part coffee to 3 parts water. What you’ll get is a concentrate that you can then dilute to taste.
Grind: Grind your beans to the desired coarseness and pour the grinds into your container or device.
Pour: Pour cold water slowly over the grinds.
Stir: Immediately after pouring, stir the mixture to make sure all the grinds are wet. Then a few minutes later, give the grinds another gentle stir in the water for about 10-20 seconds, making certain they are all submerged under the water.
Steep: Refrigerate the cold brew mixture for at least 12 hours. Note that some people will leave their cold brew to steep at room temperature on the counter; note that doing so will shorten your steeping time. Our recommendation is to let the cold brew steep refrigerated for 12-18 hours. If possible, part way through the steeping process, give the cold brew mixture another quick, gentle stir to help with the flavor extraction.
Filter: Filter the cold brew according to the directions on your cold brew maker or with the fine mesh sieve with the paper filter.
Basic serving suggestions
Now you have a delicious cold brew concentrate to enjoy at your leisure for up to a week in the refrigerator. You may wish to add ice, a little cold water, and/or your milk of choice to dilute the cold brew to your liking.
Fun cold brew recipes
Try these recipes using cold brew, just for fun. Enjoy!
Butter Mocha from Zenbelly-A decadent drink, for sure.
Mocha Sorbet from Offbeat+Inspired-Nothing like a tasty dessert with your favorite cold brew
Cold Brew Coffee Ice Cream-A Vietnamese cold brew as ice cream
Boba Cold Brew-Like bubble tea? Give this cold brew variation a shot!
Coffee Barbecue Sauce-Try this on your favorite meats. Use cold brew for the “strong coffee.”
Cold Brew Baked Beans-A perfect addition to your summer menu
Do you love making cold brew at home? What are your experiences? Any helpful tips? Tell us here on the blog!
Back with a new name, Dine Out Boston, formerly Restaurant Week, is a fantastic opportunity for locals and visitors to try many of the best places to eat of the Greater Boston area. Chefs take this opportunity to put together creative menus at excellent prices to attract new and returning clientele. This summer’s edition will run during the weeks of August 6-11 and August 13-18, with three course prix-fixe menus for both lunch and dinner (this varies by location).
Just for you, we’ve put together a list of restaurants we’re proud to call our customers participating this year in Dine Out Boston. Plan ahead and make reservations, and while you’re there, be sure to enjoy a Fazenda coffee, maybe with your aperitif or dessert.
- Abby Park
- Artistry on the Green
- The Butcher Shop
- Commonwealth Restaurant and Market
- The Elephant Walk
- La Morra
- No. 9 Park
- The Smoke Shop BBQ
- Tremont 647
Supporting local business is near and dear to our hearts at Fazenda. We can’t think of a better (or tastier) way to do that than to encourage you to visit these restaurants during Dine Out Boston. Find out more information about the event here and bon appétit!
Starting today, July 26, and running until August 23, 2017, our coffees will be on sale at select New England Whole Foods Market locations. Run on over and grab your favorite Fazenda coffee while the sale lasts!
As the summer heats up again, coffee drinkers are seeing more and more cold brews as invigorating and refreshing coffee options in their local cafes and grocery stores. With our Fazenda cold brews available at many of our customers’ cafes and restaurants, maybe you’ll want to give one a shot after reading this post. In this first in a series of iced coffee drinks, we’re exploring the basics (and a little beyond) about cold brew coffee.
What is a cold brew coffee?
Essentially, unlike iced coffees made in a hot drip pot and then chilled, cold brew coffee is created through a slow extraction process, as the coffee grinds steep in room-temperature to cold water from 12 to 24 hours. Afterwards, the coffee grinds are strained out. The result is usually a coffee concentrate you can then do with as desired, like adding some water or your preferred milk/cream to taste.
A cold brew coffee concentrate should have a significantly higher amount of caffeine than a typical hot brewed coffee because it is made with a greater amount of grinds, but the caffeine content will come down with dilution.
What kinds of beans are used in cold brews?
What beans make the best cold brew really depends on who you talk to, or more importantly, what you, the drinker, enjoy.
When it comes to the beans themselves, many specialty coffee roasters, like we here at Fazenda, will create their own blends, while others will use single origin instead. But no matter what, coffee roasters are looking for bean flavors they feel come out best during the cold brew process.
What kind of a roast is best?
The preferred roast of the beans for cold brew is not any more straightforward. You’ll experience different flavors depending on the level of the roast, which are carefully developed by specialty roasters. Generally speaking though, the medium to darker roasts are used in cold brews as they will produce a richer flavor profile. But it will all come down to what the individual roasters find they like best. Hence, there are cold brews across the roasting spectrum in the market. If you’re cold brewing at home, you can experiment with your favorite roasted beans and find what you like best, too.
How does the grind factor into the cold brew equation?
Like the beans and the roast levels, again, the ideal grind is somewhat subjective, but less so. The finer the grind, the more extraction you’ll get in a short amount of time. On the other hand, with a coarser grind, the extraction rate decreases. Since a slow process is generally desired, a somewhat coarser grind thus makes more sense, as the flavors have time to develop. But how coarse? Somewhere between a medium (used in drip machines) and medium-coarse grind (used in French presses) is where most roasters start to create the ideal cold brew.
How does the temperature of the water factor into cold brew? Is it really brewing in cold water?
Once again, great coffee makers are also still experimenting with temperature along with the roast and the grind. Our cold brew is made with cold, filtered water, but some other roasters use room temperature water.
In general, the warmer the water, the quicker the extraction. If using colder water (or keeping it refrigerated), it will likely take longer for a fuller extraction than if using room-temperature water.
How long does a cold brew normally steep for? Why?
The advised range is anywhere from 12 to 24 hours; Fazenda’s cold brews are steeped for 16 to 20 hours. The long time frame allows for a slow extraction process of the solubles, though as hinted at earlier, a slightly finer grind and room temperature water will take a somewhat shorter steep time.
What does cold brew taste like?
Cold brew fans love it because the flavors that bloom during the steeping process are sweeter, mellower, often with chocolate notes than the typical hot brewed coffee. Cold brew is also much less acidic than hot brewed coffee, which makes it a delicious alternative for folks who need to reduce their acid intake.
What is cold brew on tap?
Cold brew on tap, becoming available at many great cafes, is simply cold brew put in a refrigerated keg, which is then drawn out on tap. You might see it advertised as “served still.” A little nitrogen is used to push the cold brew out, but unlike nitro cold brew, that nitrogen is not adding any extra elements to the drink itself. Cold brew on tap is often served on the rocks.
What is nitro cold brew?
What makes nitro cold brew different from cold brew on tap is that the cold brew is infused with the nitrogen at a higher pressure in the keg, and then it’s also agitated when pulled from the special nitro tap. What you get is a drink that looks and feels more like a Guinness, complete with a frothy head, thanks to the infused nitrogen. The creamy mouthfeel removes any need for cream or sugar, and it’s served just like a Guinness.
How does nitro cold brew in a can work?
Cans of nitro cold brew have nitrogen-loaded widgets that release the gas into the cold brew when the tab is opened. The pressure of the gas release against the inside walls of the can develops that same creamy, bubbly mouthfeel as from the stout tap. Guinness has been using and improving on this technology since 1989.
When my cold brew bottle label says ready-to-drink, how is that different than concentrate?
Bottled cold brews are usually labeled as ready-to-drink, meaning that you can just open and enjoy them. You may also find cold brews labeled as concentrate; in this case, the cold brew will need to be diluted, whether with some water or milk as it’ll be extremely potent otherwise. Fazenda sells cold brew concentrate to our cafes and restaurants and also sells ready to drink bottles.
What is Vietnamese-style cold brew?
Vietnamese-style cold brew has sweetened condensed milk added to the cold brew, similar to how Vietnamese iced coffee is traditionally served. Fazenda’s version uses our own cold brew with a organic sweetened condensed milk, and it’s sold at many of our customers’ cafes.
Have you tried a cold brew yet? Comment here on the blog about your cold brew experience.
The legendary birthplace of coffee, Ethiopia today produces some of the finest coffees in the world.
No exception to the rule, our latest Reserve offering hails from the Yukiro Cooperative in the Agaro region of Jimma, Western Ethiopia. The Yukiro Cooperative is a prime example of a successfully self-sustainable coffee cooperative in Africa. For us, their success as a cooperative means the farmers and workers are being paid transparently and well for their high quality product. We can all feel good about enjoying this Reserve coffee.
You’ll note that this coffee is labeled as an Heirloom varietal, but in Ethiopia, the term is not as specific as other varietal labels from other coffee-growing regions. Why, you might ask? Because coffea arabica has been growing wild in this region for centuries, easily cross-pollinating in the high altitudes, vast genetic variation not yet tested nor documented is out there. So what we call Heirloom could actually be one of any thousands of genetic varieties in Ethiopia.
This particular Heirloom varietal, however, is grown at a high altitude between 1,900 and 2,100 meters by the Yukiro Cooperative. It’s also washed, meaning that the beans are first pulped to remove the skin’s first layer, then fermented with the mucilage for a day or so, and finally washed of the mucilage when the beans are perfect. Our end result delivers tempting citrus and stone fruit flavors. You’ll also savor its floral aroma with notes of apricot, peach, and jasmine. This Reserve is a truly exceptional coffee you won’t want to miss.
Want to try this delicious coffee for yourself? Buy it here. Then tag a photo of your drink with #fazendareserve on Instagram and tell us how much you love it!
At the start of this month, we had the pleasure of attending a gem of an event — a regional, grassroots coffee conference called MANE (The Mid-Atlantic Northeast Coffee Conference). For two and a half days, coffee professionals from up and down the East Coast gathered in beautiful Providence, RI, for a deep discussion and educational symposium on our collective passion for coffee, the state of the industry and its future. MANE was founded by our favorite superstar coffee trader, Gerra Harrigan, of InterAmerican Coffee, along with Rik Kleinfeldt, of New Harvest Coffee Roasters.
The festivities kicked off on Thursday November 3rd with an event called "The Coffee Woman” - a session highlighting women in coffee, with special guest, Aida Batlle, a fifth generation coffee producer doing amazing work in El Salvador. Read more about her work here. During MANE, we attended a barista competition simulation, espresso theory conversation, local community action panel, cold brew industry panel, professional development panel, and other great hands-on workshops. This year, the keynote speaker was Charles Babinski, The 2015 US Barista Champion, and co-owner of G&B Coffee and Go Get Em Tiger in Los Angeles. He urged us to advocate for the importance of coffee shops as hubs for greatness, to minimize our waste, and to keep holding our industry to the highest standards possible.
MANE, has reminded us of how the coffee professionals of the last few decades have paved the way for the future of this industry. We had an amazing time meeting the many startup roasters and cafe owners who are seeing third wave coffee thrive in smaller towns and rural areas and we're elated to hear that more effort is being made to make coffee about people - that’s a beautiful thing.
Thank you MANE for showing us just how fun and quirky the coffee industry is. A special shoutout to Tania of InterAmerican, for dressing up as a coffee bean and reciting a monologue…. We loved every bit of it!
See you at the next conference!
Last Sunday evening, for the second year in a row, Fazenda joined a community of over 500 patrons, chefs, and restaurateurs at the Black Falcon Terminal at Boston’s Cruiseport for the 6th annual Lovin' Spoonfuls Ultimate Tailgate Party.
Lovin’ Spoonfuls is an exceptional, forward thinking non-profit that does vital work in the Greater Boston area. They rescue good, fresh food that would otherwise be thrown away—from groceries, wholesalers, farmers’ markets, and bakeries—and distribute it to community non-profits that make meals for people who need them. This hugely dedicated team and their network are an important lynchpin in an organized, local fight against hunger. This year’s tailgate party helped raise over $250,000!
Our ideals at Fazenda align closely with those of the Lovin’ Spoonfuls organization. We share a sense of responsibility to give back to the community in which we live and work. Attending this event was one way we were able to show our support. To be surrounded by such charitable and generous people for the evening was a gratifying experience. While there, we had the chance to spread the love (and caffeine) with a sampling of our regular and Vietnamese-style cold brews.
Among the highlights of this event, is the presentation of the Thomas M. Menino Award for Leadership. This year’s award was given to Chef Jamie Bissonnette of Coppa, Toro, and one of our valued wholesale customers —Little Donkey. Watch this great video tribute! We are proud to call him a customer and a friend.
The team at Fazenda is proud to support the efforts of Lovin’ Spoonfuls, the Greater Boston culinary community and all those who recognize the importance and value of giving back. To learn more about this amazing organization, visit: http://lovinspoonfulsinc.org/.
This October, we are featuring one of our favorite caffeinated beverages. Yerba mate, which is cultivated from the South American plant with the same name, is often referred to as the “drink of the gods” for its nutritious benefits. This plant is a member of the holly tree family and has been consumed for centuries by indigenous South Americans —particularly in the subtropical rainforests of Paraguay, Brazil and Argentina.
Like coffee & other teas, yerba mate packs a punch of caffeine and can be brewed in its green form but can also be aged or even toasted. According to a study by the Pasteur Institute in Paris in 1964, no other plant in the world can deliver as many minerals, amino acids, and vitamins as yerba mate and as such, it can be considered one of nature’s most balanced stimulants.
Our offering is an organic product from Brazil. We would describe it as “invigorating and nourishing with a complex, earthy body and a smooth, mellow finish.” We recommend brewing in water that is at a slightly lower temperature — similar to green tea — around 158-176 degrees Fahrenheit. Depending on your desired strength, you can brew for anywhere from 3-10 minutes.
We have exciting news! Our annual favorite, Costa Rica - D’Nincho is back!
We were fortunate enough to have purchased this year’s entire crop — and we like it even better than last year. The D’Nincho is from the Tarrazu region of Costa Rica. The tasting notes are sweet and bright with hints of apple, raisin and chocolate.
The producer, Laderas Del Aguacate uses a white honey process to prepare the D’Nincho. This honey-processing method is achieved when a very thin layer of coffee fruit flesh is left on the beans as they dry, producing a bright, clean cup.
- Producer - Laderas Del Aguacate
- Process - White Honey
- Elevation - 4,600 - 4,900 ft
- Grade - Strictly Hard Bean (SHB)
- Varietals - Catuai and Villalobos
Craving a cold and smooth afternoon pick-me-up with a kick? Fazenda is now offering two bottled versions of our cold brew coffee that you can grab and enjoy on the go. Our unique blend of Central and South American coffees is steeped over 16 hours and triple filtered, yielding a medium-bodied smooth brew with low acidity and natural sweetness.
Our classic cold brew – naturally sweet, smooth and well balanced is great for black coffee drinkers. If you like cream and sugar with your cold brew, try a bottle of our “Vietnamese Style” Cold Brew. Vietnamese Iced Coffee, also known as cà phê đá, is traditionally made through a beloved ritual in Vietnam. Once the coffee is brewed, it is mixed with sweetened, condensed milk, and topped with ice. Our version uses Fazenda Cold Brew and a splash of organic sweetened, condensed milk to create this refreshing, strong and delightful drink.
Try it for yourself at the following locations:
Take a look at these two samples of coffee beans. What if I told you that these are both green (unroasted) beans? The darker sample is an example of decaffeinated coffee beans. Why the darker color? There is more to decaf than what meets the eye -- It's all about the process.
Coffee Beans can be decaffeinated in a number of ways, but here are two common methods: chemical or water-processed. We refrain from saying “natural”, because one of the chemicals, ethyl acetate, can legally be labeled as natural. Our beans are decaffeinated through a Mountain Water Process, but more on that in a moment!
In most of the methods, there is a common flow. Green coffee beans are immersed in water to extract the caffeine, yet the flavor oils are also extracted. This “charged” water is then carried to a tank where it is either treated with a chemical, or run through a filter. Here, either the solvent works on the caffeine, or it is organically filtered out. What you have left is the water with no caffeine, but all the flavor oils. The beans are then reincorporated into the water where they will reabsorb their original flavors, and are then sent to dry. After having gone through all of that, you can see why the color of the beans is different!
The chemical process is achieved with either Methylene Chloride or Ethyl Acetate acting as the solvents. The coffee beans either come in “direct” or “indirect” contact with these solvents. Decaf made with these chemicals was the only choice available for many years, but there have been significant efforts and improvements to natural decaf processing over the last couple of decades. The demand for better overall quality has opened the door for the following water-process methods: the Swiss Water Process and the Mountain Water Process.
The Swiss Water Process (SWP) began in Switzerland around 1933, and for a long time, it was the only company removing caffeine without the use of chemicals. They have since moved to a plant in Canada. This method achieves decaffeination with water, a form of Green Coffee Extract (GCE), and carbon in the form of activated charcoal which has been designed specifically to catch only the caffeine molecule.
The Mountain Water Process (MWP) is a method of indirect decaffeination pioneered by Descamex, a company based in Córdoba, Mexico. Green coffee beans are immersed in glacial water from the Pico de Orizaba mountain, creating a solution of coffee oils and caffeine. After the solution is filtered to remove the caffeine, the water-soluble oils are returned to the coffee, preserving the coffee’s natural flavors and aromas.
A more recent method uses CO2, carbon dioxide, as the solvent to extract the caffeine. This method is a higher-cost process because it requires the investment in heavy-duty equipment for pressurization and monitoring, as well as high energy costs to operate the decaffeination tanks at the forces needed to compress the gas.
Decaf coffees often get a bad rap for lacking the complexity of flavor of their caffeinated counterparts, but our Mountain Water Process Colombian Decaf is surprisingly bright and vibrant, with notes of citrus, hazelnuts, and magnolia. We hope that you enjoy our decaf as much as we do!
We typically choose two distinct coffees from our collection to sample, and brew via our nifty Chemex Ottomatic Coffeemaker.
If you see us, be sure to come talk to us to learn more about our coffee offerings, roasting philosophy, brewing suggestions, or to just nerd out about all things coffee!
Here are a few tips for shopping for Fazenda Coffee at Whole Foods:
Look for the green labels for our “Reserve Coffees”
One Reserve Coffee - Rwanda Kivu Belt Farm - is purely a Whole Foods exclusive! It’s the only place you can get it.
All our coffee is sold as “whole bean” for maximum freshness. If you don’t have a home grinder, you can grind your Fazenda beans using the store’s bulk grinder to grind for anything from french press, to auto-drip, to espresso.
In case you're running low or in need of filters, most Wholefoods locations sell filters for cone brewers, Chemex brewers, and auto-drip machines.
See you soon in a Whole Foods near you!
As the fall approaches, we are delighted to introduce our next Reserve Coffee from Finca El Bosque in Nicaragua. We find it sweet and refreshing, with notes of cocoa, melon and strawberry with a smooth finish.
This Reserve coffee comes from the Peralta Family in Northern Nicaragua, who operates seven farms which are located among the Dipilto and Jalapa Mountain Range within Nueva Segovia, bordering Honduras. There are unique micro-climates in this vicinity that produce high quality coffees that mature slowly, even at lower altitudes than many other Central American coffee growing regions. The family champions sustainability methods by utilizing solar panels, a rainwater harvesting tank which produces hydroelectricity, and growing varieties of pine and oak among the rest of their land. These are among many of the practices that earn El Bosque a Rainforest Alliance certification.
You may have noticed the process for this coffee listed as “Yellow Honey”, and that the beans in this photo do actually appear to have a yellow tint. The name “honey-processed” itself can be misleading, as most people will assume that honey is used in the process, or that the coffee will taste of honey- but this is false. “Honey-processed” is the method of drying the coffee cherry after it is pulped, with the mucilage layer still left on the parchment on the drying beds. The mucilage layer contains a high amount of sugar and acidity which is essential for the honey process. There are three levels of honey processed coffees: yellow, red, and black. The different colors result from the amount of the mucilage left on the beans, and the overall drying time. Yellow honey process receives copious amounts of sunshine, which, over the course of about 8 days, imparts a yellow color to the beans. Red and black take even longer to dry, approximately 12 and 30 days, respectively.
We hope you enjoy this enticing coffee that represents the care and dedication of a fine micro-lot from Nicaragua. Enjoy
Origin: Nueva Segovia, Nicaragua
Producer: Peralta Family
Process: Yellow Honey
Elevation: 4,101 - 5,118 ft
Varietals: Yellow Catuai
Stay tuned for our next Reserve Coffee, from Costa Rica!
Geisha coffees are well known as the star of coffee competitions around the world, and right now, Fazenda is offering one in limited quantity. Geisha is an original variety of coffee discovered in the 1930’s in the mountains around the Southwestern town of Gesha, Ethiopia. The Geisha varietal found its way from Ethiopia all the way to a farm in Panama by Don Pachi in the 1960’s. Based on its reputation for producing an aromatic cup profile that fetched record high prices in consumer markets, it spread throughout Central America.
This rare plant found its way to the 70-acre farm and micro mill of Rafael and Lucia Sanchez, high in the Talamanca Mountains of the Tarrazu region of Costa Rica. Our Geisha coffee is from La Candelilla, an extraordinary place that has earned a reputation of producing consistent world-class coffees. In this coffee, we taste notes of green apple, cherry and caramel. Don’t miss your opportunity to try it while our limited supplies last — offered in 8oz bags!
La Candelilla is family-owned, and is a pioneer in the micro-mill movement in the Tarrazu, established in 2000. Tarrazu is not only the biggest coffee growing region in Costa Rica — they are also the largest producer. Most of their farms produce Caturra and Catuai and only a small percentage of the farm is planted with some select Geisha varietals.
This is your chance to see what Geisha’s are all about! It is truly unique and supplies will go fast - so pre-order today! We will be roasting on August 29th!
La Candelilla - Costa Rica
*First 15 customers to purchase will receive a free Fazenda mug!
Producer: Marvin Sanchez
Finca: La Candelilla
Process: Fully washed and sun-dried
Elevation: 1450-1500 meters
August 14-19 & August 21-26
It’s that time of year again, when our favorite restaurants around Boston offer up some delicious prix fixe meals coupled with unbelievable deals. Boston Restaurant Week is back! From August 14-19 and August 21-26, participating restaurants will be serving up a three course prix fixe lunch and/or dinner menu.
A number of our customers are involved in Restaurant Week this year and we couldn’t be more excited. Since supporting our local economy and being rooted in the community is at the core of everything we do, we wanted to spread the word. We took the opportunity to put together this handy list for you to help plan your week. If we had any advice it would be to plan early — reservations fill up quick. If you do find yourself with a late night reservation, grab a cup of Fazenda coffee at the bar while you wait — the meal will be worth it!
Find Fazenda (and some outstanding Restaurant Week deals) at the following participating restaurants:
We take pride in our partnerships throughout the Boston area and are so lucky to have such amazing businesses serving up Fazenda coffee.
Check out the Boston Restaurant Week website to see the various specials that will be offered at each of the participating locations.
Fazenda is proud to be offering two very special Reserve coffees that are featured until the end of August. See below to learn a little bit more about each and make sure to secure your favorite before time runs out!
The first Reserve coffee that we are offering for the months of July/August is Jampit Estate from East Java, Indonesia.
Java is home to some of the first commercial coffee — with the first plantations started by the Dutch in 1699. In fact, the location is so synonymous with the production of coffee, that a cup is often called a “cup of java” —a phrase that has become popular all around the world.
The Jampit Estate is located in the eastern highlands of Java and it is one of four government run estates that produce coffee. Our Reserve coffee is a mixture of Java typica and catimor derived cultivars. It is handpicked by the local community — many of whom live in villages situated within the farm itself.
Coffee from the Jampit Estate has excellent body and a sweet earthiness accompanied by round fruit notes that make this one of our favorite coffees.
If you want to try a light roast that has a sweet and full-bodied flavor that reveals notes of chocolate and spice with a sweet, creamy finish, visit our site and try a bag for yourself.
Java Jampit Estate
Indonesia Light Roast
Origin: East Java, Indonesia
Process: Washed and Sun-dried
The second Reserve coffee that we are offering for the months of July/August is El Indio from San Marcos de Tarrazu. This light roast has a rich and balanced flavor with berry and vanilla hints that give way to a gratifying body of creamy cocoa.
San Marcos de Tarrazu, the capital city of the canton of Tarrazu, is located in the province of San Jose in Costa Rica. Local farmers of San Marcos starting harvesting coffee in the 1890’s and the location is still known today for its production of high quality coffee.
Our Reserve coffee, El Indio, is a classic Tarrazu coffee — with a special preparation in which 15 microlot shareholders send their coffee to Hacienda La Minita for processing. The finished blend highlights the best qualities of San Marcos. This preparation is the result of a single day of fruit production at peak harvest — only the ripest fruit is accepted. The process is so stringent in fact, that only 20% of the grains are accepted from the processed fruit.
If you’re looking for an outstanding cup of coffee, this is the blend for you. It is truly special — and limited in quantity so, order online today.
Costa Rica Light Roast
Origin: San Marcos de Tarrazu
Varietals: Caturra, Typica, Catuai, Villa Sarchi
Process: Naturally fermented, fully washed and mechanically dried