ACE NO.3 Espresso

Serras de Minas ACE
Grower: Mariangela Ferreira Lopes da Silva, Danielle Fonseca, Fernando Ibere Nascimento Junior
Cultivar: Red catuai, Rubi, Yellow catuai, Mundo novo, Topazio
Region: Região Vulcânica, Sul de Minas,
Altitude: 800 - 1400 MASL
Process: Natural; Pulped Natural
This coffee consists of 24 batches from three different producers: Mariangela Ferreira Lopes da Silva, Danielle Fonseca, and Fernando Ibere Nascimento Junior.
The harvest of this coffee was done by manual stripping. Harvesting by manual stripping is done with hands that knock down the coffee beans when they come into contact with the branches. In manual stripping, the grains are removed altogether. A cloth is spread under the coffee plants to trim the fruits. Afterwards, lifting and cleaning takes place, and the cherries are placed in bags for transport to the other stages.
Most of the cherries were prepared using the natural wet-separated method or natural. The natural wet-separated method keeps the coffee with the skin separated by density through the water. This way, the ripe and unripe coffees are separated from the "dry" ones. This method can be done using a mechanical washer or using water tanks.
The processing of this coffee was done without induced fermentation. All coffee goes through fermentation before drying, but there is no induction in this case. The focus is to stop any fermentation that can occur quickly.
When drying in a thick layer, the cherries are approximately 8cm thick in open-air patios, dehydrated by the sun's heat and turned over from time to time.

Honduras Finca Liquidambar
Grower: Roberto Rene González
Cultivar: Bourbon, Catuai, and Pacas
Region: Guascotoro, San José, La Paz, Honduras
Altitude: 1510 masl
Process: Pulped natural (Honey) and dried inside solar dryers that provide protection from the rain
HONDURAS FTO FINCA LIQUIDAMBAR YELLOW HONEY GRAINPRO is produced by Roberto Rene González and milled as a single farm micro-lot at RAOS (Cooperativa Regional de Agricultores Orgánicos de la Sierra) where Roberto is a member and the general manager. Roberto and his family own a 37 acre farm called Finca Liquidámbar located in the community of Guascotoro within the municipality of San Jose in the department of La Paz, Honduras. Roberto was one of the first in his community to earn a university degree. After graduating with a degree in business management, Roberto returned home to manage RAOS and to help his family run the coffee farm. Roberto is currently working to get 19 acres of his farm formally recognized as a biological reserve. The goal is for the reserve to become a destination for tourism in the area. Finca Liquidámbar provides year-round employment to 7 people and another 30 people during the harvest. Roberto, his wife Odalma and their two children partner with local schools and local organizations for road improvements and youth activities.

Nicaragua El Ceiba
Grower: Fara Coffee (Santa Rita, San Francisco, El Diamonte)
Cultivar: Caturra, Typica, Bourbon
Region: Matagalpa, Jinotega
Altitude: 1050 - 1200 masl
Process: Washed
The trademarked coffee of El Ceibas is produced by miller Fara coffee for Oughtred Origin Works. They own and operate three different farms. El Ceibas is a cultivation coffee grown from all three farms to reach a smooth, heavy-bodied flavour profile rich with a chocolate balance. Oughtred Origin Works donates 0.20 cents per lb for every lb we purchase to the Fara Foundation and their clinic in Matagalpa.

Grower: Various Smallholders (267 Farms)
Variety: Typica, Bourbon, Caturra, Garnica, Mundo Novo, Marsellesa
Region: Jaltenango, Chiapas
Harvest: November - March
Altitude: 1300 - 1800 MASL
Process: Washed
This lot comes from Jaletanego in Chiapas, Mexico, and is the result of the collaborative efforts of several smallholder farms. The coffee is grown at an altitude of 1,300 - 1800 MASL, resulting in a complex acidity that tastes like fresh blood orange, with intense brown sugar sweetness. Typica, Bourbon, Caturra, and Marsellesa are the primary varieties used for this lot, which creates a highly uniform blend with a beautiful raw cacao finish. The coffee is processed using the washed fermentation method, which gives it a clean and sweet profile, making it perfect for a variety of applications. .