ACE NO.3 Espresso

Brazil Paineira Rosa
Grower: Monte Carmelo, Sarava
Cultivar: Mondo Novo, Bourbon, Caturra
Region: Cerrado, Minas Gerais; Chapada, Bahia
Altitude: 1300 - 1550 MASL
Process: Natural; Pulped Natural

Nicaragua El Ceiba
Grower: Fara Coffee (Santa Rita, San Francisco, El Diamonte)
Cultivar: Caturra, Typica, Bourbon
Region: Matagalpa, Jinotega
Altitude: 1050 - 1200 masl
Process: Washed
The trademarked coffee of El Ceibas is produced by miller Fara coffee for Oughtred Origin Works. They own and operate three different farms. El Ceibas is a cultivation coffee grown from all three farms to reach a smooth, heavy-bodied flavour profile rich with a chocolate balance. Oughtred Origin Works donates 0.20 cents per lb for every lb we purchase to the Fara Foundation and their clinic in Matagalpa.

Honduras Finca Liquidambar
Grower: Roberto Rene González
Cultivar: Bourbon, Catuai, and Pacas
Region: Guascotoro, San José, La Paz, Honduras
Altitude: 1510 masl
Process: Pulped natural (Honey) and dried inside solar dryers that provide protection from the rain
HONDURAS FTO FINCA LIQUIDAMBAR YELLOW HONEY is produced by Roberto Rene González and milled as a single farm micro-lot at RAOS (Cooperativa Regional de Agricultores Orgánicos de la Sierra) where Roberto is a member and the general manager. Roberto and his family own a 37 acre farm called Finca Liquidámbar located in the community of Guascotoro within the municipality of San Jose in the department of La Paz, Honduras. Roberto was one of the first in his community to earn a university degree. After graduating with a degree in business management, Roberto returned home to manage RAOS and to help his family run the coffee farm. Roberto is currently working to get 19 acres of his farm formally recognized as a biological reserve. The goal is for the reserve to become a destination for tourism in the area. Finca Liquidámbar provides year-round employment to 7 people and another 30 people during the harvest. Roberto, his wife Odalma and their two children partner with local schools and local organizations for road improvements and youth activities.

Grower: Various Smallholders (267 Farms)
Variety: Typica, Bourbon, Caturra, Garnica, Mundo Novo, Marsellesa
Region: Jaltenango, Chiapas
Harvest: November - March
Altitude: 1300 - 1800 MASL
Process: Washed
This lot comes from Jaletanego in Chiapas, Mexico, and is the result of the collaborative efforts of several smallholder farms. The coffee is grown at an altitude of 1,300 - 1800 MASL, resulting in a complex acidity that tastes like fresh blood orange, with intense brown sugar sweetness. Typica, Bourbon, Caturra, and Marsellesa are the primary varieties used for this lot, which creates a highly uniform blend with a beautiful raw cacao finish. The coffee is processed using the washed fermentation method, which gives it a clean and sweet profile, making it perfect for a variety of applications. .