at finca de dios there are 63 days of cherry picking. each day a different part of the farm is picked and separated. this year we had the opportunity to cup through the different day lots and taste the variance throughout the farm. we were stunned with the prominent flavors. the special selection is a 300 pound lot of the most exotic flavors from throughout the farm. this selection offers incredibly floral aromatics, citrus sweetness, a delicate body presenting an all around clean and delicious coffee.
El Roble, Costa Rica
el roble is a small family farm located in the heart of tarrazu. el roble grows mainly caturra coffee and delivers ripely picked cherries to the asoproaaa mill. asoproaaa is an non-profit organization focused on supporting small family farms in the tarrazu region.
Las Aguas Altas
las aguas altas, “the high waters,” hails from the huehuetenango region of guatemala. back for a second season, this farm is located in san pedro necta, an 8 hour drive from guatemala city. we first bought from gabino mendez, the owner of las aguas altas, in 2011. it was also the first year gabino directly sold coffee to a roaster. the operation is quaint yet incredibly endearing. this past year we were able to deliver a bag of las aguas altas to the mendez family and it was the first time they saw their name on a bag of coffee. they were also able to drink their coffee for the first time without cream and sugar in it and say "wow, it's not bitter." in this year’s crop we are able to see the quality of cherry selection improve, which will lend to an even sweeter and cleaner cup than last year.
Pacamara, La Gloria (varietal Series)
la gloria is located just up the road from el porvenir sharing a very similar terrior. la gloria is owned by husband and wife luis and majo (maria-jose) rodriguez. the farm is named after majo's mother gloria who owns el porvenir which we also buy coffee from. this coffee is a separated pacamara varietal—a hybrid of the maragogipe and pacas variety that has become incredibly popular over the past few years in specialty coffee, particularly in el salvador where much work and development of the varietal has occurred. the beans are very large in size yet low in density, making it one of the more complicated coffees to roast.
El Porvenir (varietal Series)
one of the first coffees ever purchased at madcap was in 2008 from el porvenir, a cup of excellence winning coffee produced by gloria. we are excited to still be offering coffee from this amazing farm four year later. gloria is a third-generation coffee farmer who everyone loves, running a very tight quality- and ethics-focused business with her daughter majo and son-in-law luis rodriguez. their innovation in growing, harvesting, processing and separating, paired with their commitment to partnering with like-minded roasters, has given opportunity to some of the most amazing coffees we’ve come across.
Finca De Dios
this is the 4th consecutive year we have had the opportunity to buy coffee from the prentice family. each year we are amazed by the clean cup and uniformity of the coffee. the practices at the farm and mill level were a true testament to this quality. ellen and stuart’s (husband and wife) skill sets compliment one another wonderfully; ellen, a botanist, nurtures the farm while overseeing a very particular harvest of only the ripest cherries.
this the fifth consecutive crop purchased from helsar de zarcero (2008-2012) at madcap and each year the coffee keeps getting better. helsar de zarcero is a multiple award winning organic farm and mill. their harvest and processing methods are precise, and their coffee is divided into micro lots of both organic and conventional which are carefully selected for each roaster who agrees to buy this coffee while it is still on the plant. ricardo, the owner of santa lucia, has a great understanding of the effects in pulping, fermentation, and the drying process has on the coffee.
kochere is back for the second year in a row! yirgacheffe is known for its unique wine-like acidity; tea-like body; and jasmine flavor notes. the kochere district is located in chalalacktu, a township located in the famous yirgaceffe region.
in guji sidama, ethiopia it is common to have coffee that presents itself with a burst of flavor. but rarely do you find a particular lot so sweet, so balanced and yet so clean like what we’ve found here with the ardi. the coffee is naturally processed meaning the beans are dried with the fruit still intact to the bean soaking in the some of the natural flavors of the coffee cherry.
Six One Six
the six one six is a blend designed to be a delicious coffee that everyone can enjoy and trust everyday. the coffees used for this blend will rotate seasonally, inevitably causing subtle flavor differences. the current blend offers flavors of dark chocolate and subtle cherry sweetness.
the third coast espresso is madcap’s house espresso and is designed to be an espresso that you can trust to taste excellent in milk-based espresso drinks, as well as on its own. the coffees used for this blend will rotate seasonally, inevitably causing subtle flavor differences. the current blend produces a rich texture, mixed berries, vibrant acidity and a balanced creamy body.
Decaf Las Serranias
decaffeinated using the natural ethyl acetate method at the descafecol plant in manizales. the ethyl acetate is used as an extractor of the caffeine component of the coffee. generally the ethyl acetate decaffeination process is performed with the use of added chemicals.