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: email@example.com
$16.00 – $88.00
Traceability: Luiz Rodrigues, Fazenda California, Paraná
Elevation: 2,600 ft (800 masl)
Notes: Cinnamon, Sweet Tea, Lemon
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 washed process coffee, a true rarity in both in Brazil and at elevations so low. The washed process utilizes water to clean the fruit pulp off the seed (or coffee bean), leaving the flavor of the coffee ro rely solely on the quality of the seed itself (as opposed to other processes that impart the fruit pulp flavor into the cup). Fruit pulp processes are wildly popular in Brazil, historically because it brought an extra kick of flavor to otherwise unremarkable coffees. While Brazil’s old reputation of sub-par coffees has clearly been shed over the past few years, the habit of avoiding “washed” coffees is still the practice du jour of most Brazilian producers.
Aida Batlle and Luiz Rodrigues decided to challenge the status quo by creating an outstanding specialty coffee that broke all the rules: Washed in Brazil? Check. Low elevation? Check. Specialty grade, distinguished tasting notes worthy of “single-origin” status? Check.