Apothecary Brazilian Dark Sealed 12oz Bagged Coffee
$14.50
Roasted fresh in small batches in the heart of down town Newberry South Carolina.
CUP PROFILE
Notes of brown sugar, raisin and
cream are enhanced by a smooth,
buttery body and aromas of roasted
almonds and caramel.
ABOUT THIS COFFEE
This coffee comes from a single estate, Fazenda Riacho Doce (or
“sweet water stream”) on the Vitoria da Conquista plateau, in the
town of Barra do Choca, in the state of Bahia.
Ripe cherry was harvested during the day and taken to the
washing station on the farm at the end of the afternoon, where it
was de-pulped and left to rest in fermentation tanks for 12–15
hours. (In Brazil, washed coffees that undergo this fermentation
step are referred to as "fully washed.") After fermentation, the
beans were washed and sent to slowly dry in greenhouses.
ABOUT THE PRODUCER
Marinalva Ivo das Neves (Nalva, to her friends) took over her farm
in 1986, after going through a divorce. She told us:
“In the beginning, I had a lot of difficulties, mainly because of a lack
of financial resources and knowledge about how to handle the
land. But I was always a curious lady ... I used to stop my car at
unknown coffee plantations to get to know other farmers and see
what they were doing. I also became a constant presence in
technical meetings, lectures about coffee and started to read a lot
of material about coffee. I guess that my curiosity and passion for
coffee are what made my fate as a successful coffee grower, even
while going through other difficulties beyond my control, such as
adverse weather conditions and long cycles of low prices.”
ABOUT THE REGION
Planalto da Bahia is a large plateau in the middle of one the driest
parts of the northern region of Caatinga. It’s a diverse region, with
small farms and large enterprises, and is known for a fully washed
process done in fermentation tanks; combined with the terroir and
special post-harvest process, it results in a very unique cup.
The region’s microclimate impacts the coffee trees’ behavior,
production cycle, harvest and post-harvest processes. The
harvesting starts later than in other regions, and abundant rains
encourage multiple flowerings, which results in uneven maturation
and means the harvesting must be done carefully by hand.
“Traditionally, girls weren’t trained to succeed their parents in coffee, and
women in the industry still face challenges, especially in rural areas. But we do
see that changing, and Brazil is becoming more open and welcoming to women
producers. Nalva, because of her spirit and work ethic, enjoys a lot of status and
respect in her community. She recently joined the Volcafe Way program and,
given how eager she is for advice, we’re all excited to see the changes that result
over the next few years.”
CUP PROFILE
Notes of brown sugar, raisin and
cream are enhanced by a smooth,
buttery body and aromas of roasted
almonds and caramel.
ABOUT THIS COFFEE
This coffee comes from a single estate, Fazenda Riacho Doce (or
“sweet water stream”) on the Vitoria da Conquista plateau, in the
town of Barra do Choca, in the state of Bahia.
Ripe cherry was harvested during the day and taken to the
washing station on the farm at the end of the afternoon, where it
was de-pulped and left to rest in fermentation tanks for 12–15
hours. (In Brazil, washed coffees that undergo this fermentation
step are referred to as "fully washed.") After fermentation, the
beans were washed and sent to slowly dry in greenhouses.
ABOUT THE PRODUCER
Marinalva Ivo das Neves (Nalva, to her friends) took over her farm
in 1986, after going through a divorce. She told us:
“In the beginning, I had a lot of difficulties, mainly because of a lack
of financial resources and knowledge about how to handle the
land. But I was always a curious lady ... I used to stop my car at
unknown coffee plantations to get to know other farmers and see
what they were doing. I also became a constant presence in
technical meetings, lectures about coffee and started to read a lot
of material about coffee. I guess that my curiosity and passion for
coffee are what made my fate as a successful coffee grower, even
while going through other difficulties beyond my control, such as
adverse weather conditions and long cycles of low prices.”
ABOUT THE REGION
Planalto da Bahia is a large plateau in the middle of one the driest
parts of the northern region of Caatinga. It’s a diverse region, with
small farms and large enterprises, and is known for a fully washed
process done in fermentation tanks; combined with the terroir and
special post-harvest process, it results in a very unique cup.
The region’s microclimate impacts the coffee trees’ behavior,
production cycle, harvest and post-harvest processes. The
harvesting starts later than in other regions, and abundant rains
encourage multiple flowerings, which results in uneven maturation
and means the harvesting must be done carefully by hand.
“Traditionally, girls weren’t trained to succeed their parents in coffee, and
women in the industry still face challenges, especially in rural areas. But we do
see that changing, and Brazil is becoming more open and welcoming to women
producers. Nalva, because of her spirit and work ethic, enjoys a lot of status and
respect in her community. She recently joined the Volcafe Way program and,
given how eager she is for advice, we’re all excited to see the changes that result
over the next few years.”
Quantity:
Roasted fresh in small batches in the heart of down town Newberry South Carolina.
CUP PROFILE
Notes of brown sugar, raisin and
cream are enhanced by a smooth,
buttery body and aromas of roasted
almonds and caramel.
ABOUT THIS COFFEE
This coffee comes from a single estate, Fazenda Riacho Doce (or
“sweet water stream”) on the Vitoria da Conquista plateau, in the
town of Barra do Choca, in the state of Bahia.
Ripe cherry was harvested during the day and taken to the
washing station on the farm at the end of the afternoon, where it
was de-pulped and left to rest in fermentation tanks for 12–15
hours. (In Brazil, washed coffees that undergo this fermentation
step are referred to as "fully washed.") After fermentation, the
beans were washed and sent to slowly dry in greenhouses.
ABOUT THE PRODUCER
Marinalva Ivo das Neves (Nalva, to her friends) took over her farm
in 1986, after going through a divorce. She told us:
“In the beginning, I had a lot of difficulties, mainly because of a lack
of financial resources and knowledge about how to handle the
land. But I was always a curious lady ... I used to stop my car at
unknown coffee plantations to get to know other farmers and see
what they were doing. I also became a constant presence in
technical meetings, lectures about coffee and started to read a lot
of material about coffee. I guess that my curiosity and passion for
coffee are what made my fate as a successful coffee grower, even
while going through other difficulties beyond my control, such as
adverse weather conditions and long cycles of low prices.”
ABOUT THE REGION
Planalto da Bahia is a large plateau in the middle of one the driest
parts of the northern region of Caatinga. It’s a diverse region, with
small farms and large enterprises, and is known for a fully washed
process done in fermentation tanks; combined with the terroir and
special post-harvest process, it results in a very unique cup.
The region’s microclimate impacts the coffee trees’ behavior,
production cycle, harvest and post-harvest processes. The
harvesting starts later than in other regions, and abundant rains
encourage multiple flowerings, which results in uneven maturation
and means the harvesting must be done carefully by hand.
“Traditionally, girls weren’t trained to succeed their parents in coffee, and
women in the industry still face challenges, especially in rural areas. But we do
see that changing, and Brazil is becoming more open and welcoming to women
producers. Nalva, because of her spirit and work ethic, enjoys a lot of status and
respect in her community. She recently joined the Volcafe Way program and,
given how eager she is for advice, we’re all excited to see the changes that result
over the next few years.”
CUP PROFILE
Notes of brown sugar, raisin and
cream are enhanced by a smooth,
buttery body and aromas of roasted
almonds and caramel.
ABOUT THIS COFFEE
This coffee comes from a single estate, Fazenda Riacho Doce (or
“sweet water stream”) on the Vitoria da Conquista plateau, in the
town of Barra do Choca, in the state of Bahia.
Ripe cherry was harvested during the day and taken to the
washing station on the farm at the end of the afternoon, where it
was de-pulped and left to rest in fermentation tanks for 12–15
hours. (In Brazil, washed coffees that undergo this fermentation
step are referred to as "fully washed.") After fermentation, the
beans were washed and sent to slowly dry in greenhouses.
ABOUT THE PRODUCER
Marinalva Ivo das Neves (Nalva, to her friends) took over her farm
in 1986, after going through a divorce. She told us:
“In the beginning, I had a lot of difficulties, mainly because of a lack
of financial resources and knowledge about how to handle the
land. But I was always a curious lady ... I used to stop my car at
unknown coffee plantations to get to know other farmers and see
what they were doing. I also became a constant presence in
technical meetings, lectures about coffee and started to read a lot
of material about coffee. I guess that my curiosity and passion for
coffee are what made my fate as a successful coffee grower, even
while going through other difficulties beyond my control, such as
adverse weather conditions and long cycles of low prices.”
ABOUT THE REGION
Planalto da Bahia is a large plateau in the middle of one the driest
parts of the northern region of Caatinga. It’s a diverse region, with
small farms and large enterprises, and is known for a fully washed
process done in fermentation tanks; combined with the terroir and
special post-harvest process, it results in a very unique cup.
The region’s microclimate impacts the coffee trees’ behavior,
production cycle, harvest and post-harvest processes. The
harvesting starts later than in other regions, and abundant rains
encourage multiple flowerings, which results in uneven maturation
and means the harvesting must be done carefully by hand.
“Traditionally, girls weren’t trained to succeed their parents in coffee, and
women in the industry still face challenges, especially in rural areas. But we do
see that changing, and Brazil is becoming more open and welcoming to women
producers. Nalva, because of her spirit and work ethic, enjoys a lot of status and
respect in her community. She recently joined the Volcafe Way program and,
given how eager she is for advice, we’re all excited to see the changes that result
over the next few years.”
Roasted fresh in small batches in the heart of down town Newberry South Carolina.
CUP PROFILE
Notes of brown sugar, raisin and
cream are enhanced by a smooth,
buttery body and aromas of roasted
almonds and caramel.
ABOUT THIS COFFEE
This coffee comes from a single estate, Fazenda Riacho Doce (or
“sweet water stream”) on the Vitoria da Conquista plateau, in the
town of Barra do Choca, in the state of Bahia.
Ripe cherry was harvested during the day and taken to the
washing station on the farm at the end of the afternoon, where it
was de-pulped and left to rest in fermentation tanks for 12–15
hours. (In Brazil, washed coffees that undergo this fermentation
step are referred to as "fully washed.") After fermentation, the
beans were washed and sent to slowly dry in greenhouses.
ABOUT THE PRODUCER
Marinalva Ivo das Neves (Nalva, to her friends) took over her farm
in 1986, after going through a divorce. She told us:
“In the beginning, I had a lot of difficulties, mainly because of a lack
of financial resources and knowledge about how to handle the
land. But I was always a curious lady ... I used to stop my car at
unknown coffee plantations to get to know other farmers and see
what they were doing. I also became a constant presence in
technical meetings, lectures about coffee and started to read a lot
of material about coffee. I guess that my curiosity and passion for
coffee are what made my fate as a successful coffee grower, even
while going through other difficulties beyond my control, such as
adverse weather conditions and long cycles of low prices.”
ABOUT THE REGION
Planalto da Bahia is a large plateau in the middle of one the driest
parts of the northern region of Caatinga. It’s a diverse region, with
small farms and large enterprises, and is known for a fully washed
process done in fermentation tanks; combined with the terroir and
special post-harvest process, it results in a very unique cup.
The region’s microclimate impacts the coffee trees’ behavior,
production cycle, harvest and post-harvest processes. The
harvesting starts later than in other regions, and abundant rains
encourage multiple flowerings, which results in uneven maturation
and means the harvesting must be done carefully by hand.
“Traditionally, girls weren’t trained to succeed their parents in coffee, and
women in the industry still face challenges, especially in rural areas. But we do
see that changing, and Brazil is becoming more open and welcoming to women
producers. Nalva, because of her spirit and work ethic, enjoys a lot of status and
respect in her community. She recently joined the Volcafe Way program and,
given how eager she is for advice, we’re all excited to see the changes that result
over the next few years.”
CUP PROFILE
Notes of brown sugar, raisin and
cream are enhanced by a smooth,
buttery body and aromas of roasted
almonds and caramel.
ABOUT THIS COFFEE
This coffee comes from a single estate, Fazenda Riacho Doce (or
“sweet water stream”) on the Vitoria da Conquista plateau, in the
town of Barra do Choca, in the state of Bahia.
Ripe cherry was harvested during the day and taken to the
washing station on the farm at the end of the afternoon, where it
was de-pulped and left to rest in fermentation tanks for 12–15
hours. (In Brazil, washed coffees that undergo this fermentation
step are referred to as "fully washed.") After fermentation, the
beans were washed and sent to slowly dry in greenhouses.
ABOUT THE PRODUCER
Marinalva Ivo das Neves (Nalva, to her friends) took over her farm
in 1986, after going through a divorce. She told us:
“In the beginning, I had a lot of difficulties, mainly because of a lack
of financial resources and knowledge about how to handle the
land. But I was always a curious lady ... I used to stop my car at
unknown coffee plantations to get to know other farmers and see
what they were doing. I also became a constant presence in
technical meetings, lectures about coffee and started to read a lot
of material about coffee. I guess that my curiosity and passion for
coffee are what made my fate as a successful coffee grower, even
while going through other difficulties beyond my control, such as
adverse weather conditions and long cycles of low prices.”
ABOUT THE REGION
Planalto da Bahia is a large plateau in the middle of one the driest
parts of the northern region of Caatinga. It’s a diverse region, with
small farms and large enterprises, and is known for a fully washed
process done in fermentation tanks; combined with the terroir and
special post-harvest process, it results in a very unique cup.
The region’s microclimate impacts the coffee trees’ behavior,
production cycle, harvest and post-harvest processes. The
harvesting starts later than in other regions, and abundant rains
encourage multiple flowerings, which results in uneven maturation
and means the harvesting must be done carefully by hand.
“Traditionally, girls weren’t trained to succeed their parents in coffee, and
women in the industry still face challenges, especially in rural areas. But we do
see that changing, and Brazil is becoming more open and welcoming to women
producers. Nalva, because of her spirit and work ethic, enjoys a lot of status and
respect in her community. She recently joined the Volcafe Way program and,
given how eager she is for advice, we’re all excited to see the changes that result
over the next few years.”