Ampersand was created to bridge the gap between conventional & radical coffee drinkers. With a roast characteristic that is familiar and a flavor profile that delivers depth, comfort and sweetness, all will be satisfied.
chocolate, berries, smooth
Notes from the importer (Sucafina):
Honduras San Vincente SHG EP
This coffee comes from the imposing Santa Barbara Mountain, a mountainous massif of more than 121.3 square kilometers of surface and a maximum height of 2,750 meters above sea level. The mountain is predominately a reserve of virgin forest declared a national park in 1987. Farms are located on the mountain at an altitude range of 1,000 to 1,650 meters above sea level.
These farms belong to a group of independent producers who are clients of Exportadora San Vicente. Their relationships with Exportadora San Vicente span more than 25 years. About 70% are small producers with production areas of 4.4 hectares on average.
Our producing partners are dedicated to upholding their coffee-producing traditions, instilled by their parents and grandparents. Most producers are 3rd or even 4th generation coffee producers.
The majority of the farms are relatively young, with an average age of 5 to 10 years. This youth is due to the fact that enormous plant renovation had to occur in the wake of an intense attack of coffee leaf rust (CLR) in 2011 that killed most coffee trees in the region and in much of the rest of the country.
The subsequent renovations were carried out with a focus on coffee varieties resistant to rust. Now the predominant varieties on producing farms are: Ihcafe 90, Lempira, Pacas and Catuai, and in a lower percentage, varieties such as Parainema, San Ramon and Bourbon.
Between the national park and the lake, more than 50% of the country's bird species, 90 types of orchids, 70 species of ferns and a great diversity of wild animals live in the region. In addition, the Santa Barbara Mountain provides water to more than 80 communities.
Most coffee is processed in the traditional way on family farms. Ripe, red cherry is selectively handpicked by farm owners and seasonal laborers. Cherry is inspected and pulped the same day it is harvest. Once pulped, parchment and remaining mucilage is typically placed on concrete patios to ferment for 10 to 16 hours. Some producers may ferment coffee in buckets or bags. Parchment is then washed in clean water and brought to Exportadora San Vicente collection centers. At the centers, parchment is dried in Guardiola mechanical driers.
Strictly High Grown (SHG) specifies the altitude at which the coffee was grown. A coffee must be grown at 1,200 meters above sea level or higher to be considered SHG. The higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser bean.
EP stands for European Preparation. EP beans are Screen 15+ with a low defect tolerance.
Tanzania PB
This PB is a blend of coffees from smallholder farmers in the Songwe and Ruvuma Regions in Southern Tanzania. Each farmer tends between 1 and 2 hectares of land on average. In addition to growing coffee, farmers typically intercrop with corn, beans, groundnuts, sunflowers and ginger. They also grow a flower called the Pyrethrum Daisy, which is often cultivated for its insecticidal qualities.
This coffee is verified through impact, Sucafina’s responsible sourcing verification program. IMPACT assists farmers in assuring productivity while supporting them as they invest in the social and environmental sustainability of their farms. Through IMPACT, farmers from this FAQ supply chain are making tangible improvements to their farms and receiving a price premium that supports and incentivizes these changes.
Cherry is hand-harvested. Farmers process cherries on their own farms, so individual processing methods vary from farm to farm. In general, cherry is pulped using either an eco-pulper or a standard pulper and then fermented. Following fermentation, parchment is dried on raised beds for 14-20 days.
Once dry, the parchment sits for 2-3 months in cooperative warehouses before being transferred to mills in either Mbozi or Mbinga, districts in Southern Tanzania, to be prepared for export.
We roast on Wednesday and Thursday. Your order will be shipped or available for local pick up on Friday.