For the past two and a half years we’ve been purchasing coffee directly from growers in the mountains of northwest Nicaragua from the El Porvenir Co-operative. The 270 people that live in the community have no electricity or telephone, just rain water and jointly own a 1972 Ford tractor.

Not long into our relationship with this co-operative, we began asking the question, “What would it look like to craft a single origin espresso using two different processing methods from the same farm?” We reached out to our contacts who work directly with the farm and they came back to us this year indicating that they successfully produced a very small lot of pulped natural coffee.

We are excited to have recently brought in a small bag of that pulped natural coffee alongside our washed coffee from that co-operative. I roasted up a batch of a blend of pulped natural and washed Nicaragua and happy with the initial results. The coffee is still young and it needs to rest for a bit more to really see what it has to give. We still need to craft and refine the blend and find that sweet spot but all in all this blend shows real promise and is something to build upon.

I’m really excited for the promise and possibilities for this blend and bringing this expression of coffee to our customers. For me, it’s a celebration of the hard work of producers. It’s innovating and trying new things and constantly working together as roasters and producers to bring the best quality possible. Be sure to check out our current offerings and facebook for updates on this new project we are working on!

– Chuck Pfahler, Brand Founder

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