All coffee is roasted to order every Monday and shipped the following day through USPS priority mail unless otherwise specified.
Net weight: 12 ounces (340 grams) / 5 lbs (2.27 kg)
Email us at: firstname.lastname@example.org
$16.50 – $89.00
Traceability: Luiz Rodrigues, Fazenda California, Paraná
Process: Natural (Double Fermentation)
Elevation: 2,600 ft (800 masl)
Notes: Bourbon, Plum, Banana
Method: Drip (1:15), Espresso, Cold Brew
Net weight: 12 ounces/340 grams
In late 2017, a good friend of ours introduced us to the legendary Aida Batlle, the Salvadoran coffee producer whose work has been sought out by some of the country’s most recognizable and lauded roasters. In turn, Aida introduced us to her Aida Batlle Selection (ABS) program, a consulting project in which she advises producers across the world how to get more quality out of their farms.
One of those farms is Fazenda California in Brazil, one of our favorite origins. We’ve been buying Brazilian coffee since day one here at Eastlick, and this year we have made our second purchase from Fazenda California. Managed by Luis Rodrigues, Fazenda California is an experimental farm that produces “high-latitude” coffee, a tongue-in-cheek nod to the coffee world’s obsession with “high-altitude” coffee. The farm is located in southern Brazil, just outside the “coffee belt” border that ends at the Tropic of Capricorn. At only 800 meters above sea level, this farm is proving the doubters wrong by producing a drink that is full and complex, previously unheard of at elevations so low.
This is a natural process coffee, and after harvest, the ripe cherries are delivered to the farm’s tanks and are soaked in cold water. California’s wet mill is supplied with very cold spring water – 8-10 degrees Celcius at most. This (and his daughter’s passion for the Disney film ‘Frozen’) gives the process its name. The theory is that the cold water gives a condition of “controlled fermentation”, giving the coffee the opportunity to begin a slow, even ferment whilst avoiding over-blown vinegar flavors. The coffee is then finished off with slow drying in the mill’s African beds for 25-30 days, which completes the complexity of the process.