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HOW IT WORKS
1) Market offerings/prices finalized by Friday morning for the following week (*see below)
2) Customize your order until Sunday 12:00
3) Look for these icons about freshness and food miles:
|Harvest-to Order: The farmer doesn't harvest it until you order it.|
|Grown within 50 driving miles of the Space Needle. Map|
|Grown within 200 driving miles of the Space Needle. Map|
|Grown in the Cascadia Bioregion (WA, OR, ID, BC). Map|
*If you register and wait to receive the email on Friday announcing the market is open, make sure our emails don't go to your spam/promotions folder. We'll send you a welcome email after you register.
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Coffee, Juan Lopez Cardona (Light, Guatemala- Single Origin)
Stamp Act Coffee
Juan is a first generation coffee grower who has worked hard to get his coffee operations up and running, reaching incredible success with coffee quality. He spent years as a migrant worker in order to save up the money for land on which to sow coffee; this dream was realized ten years ago. It was difficult at first because Juan couldn’t locate many resources about how to grow and process coffee; because of the efforts of our agronomy team and other institutions, he has been able to learn and develop the skills needed to produce coffee of truly outstanding quality. His participation in the El Sendero Cooperative has given him more of these educational resources and the support needed to excel in his work.
A R C O I R I S (rainbow) P R O C E S S I N G N O T E S :
Juan’s coffee is grown between 1800 and 2000 meters above sea level - a very high altitude even within Huehuetenango, a region known for its mountainous geography and high-altitude coffees. This unique land parcel emulates the original natural habitat of coffee, a forest; growing under shade in soils enriched by native plants,
Juan’s coffee has remarkable potential even before it is picked. Beyond these ideal growing conditions, Juan has fine-tuned his processing techniques in order to help this coffee achieve its potential in the cup. The coffee is depulped the same day it is picked and fermented in wooden tanks for 10-12 hours. After the fermentation and washing, the coffee is given a second soak in fresh, clean water, lasting from
20-24 hours. After the second soak, Juan moves the coffee to a concrete patio to dry in the Huehuetenango summer sun. This process takes 6 days; the coffee is placed on the patio in a thick layer each morning at 8 AM and is turned every hour until 4 PM, when it is stored overnight. This method ensures even airflow and uniform drying for the coffee. After drying, the coffee is delivered to our warehouse before being transported to Primavera’s dry mill in Fraijanes by truck. The final step in processing, dry milling, occurs at our mill under the watchful eye of Wilder, our experienced mill
manager, and is then bagged and prepared for export
This coffee has been imported by Primavera Coffee Importers.
Tasting Notes: Raspberry gummy, floral, tropical fruit skittles, birthday cake
Origin: Huehuetenango, Guatemala
Producer: Juan Lopez Cardona
Altitude: 1850 - 2000 masl
Cultivar: Caturra & Bourbon
Process: Fully washed and dried on patios in the sun