Finca Loma La Gloria's head quality control and cupper Francisco developed a processing experiment in which the drying process for the coffee was started separately with a washed and red honey process. On the second day of the drying, he blended the honey and the washed so they would dry together merging the unique aspects of both processes between the two beans. Chuck Patton Enjoyed this process so much that we applied the same concept to our Pacamara. This is a one of a kind blend that truly brings a incredible and unique cup of coffee to Bird Rock.
Notes of: Pomegranite, followed by sweet dates, spiced vanilla and honeycomb.
We have worked with Anny Ruth to supply the farm workers - millers and cherry pickers - with Eco-Stoves as a Beyond the Bean Project. When possible, BRCR likes to go beyond paying great prices for great coffee to the owner of a farm or mill and directly and positively influence the life of the workers all the way down the supply chain. By supplying 24 Eco-Stoves with proceeds from Anny's last harvest, the workers save money on fuel while saving precious natural resources and creating a healthier family environment.
This natural processed coffee is from the Gedeo Zone in Yirgacheffe and grown at around 1900 meters. The high elevation at which these heirloom coffee...View full product details
In developing our relatively new relationship with Finca Loma la Gloria, we have been able to consistently raise the bar in a short period of...View full product details
The Roasters United (RU) Competition is a collaborative sourcing project that we sponsor w/ Portola Coffee and Klatch Coffee. Now in its 4th year,...View full product details
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