Coffee Beans
Seasonal – Costa Rica: This seasonal single origin coffee is always fresh and roasted right here in Oakland at the Pulley Collective. The Costa Rica has tasting notes of cocoa and lemon meringue and is medium roast. It is always fully washed and dried in the sun. The La Candelaria estate is large for Costa Rican standards. The estate is located in the vicinity of Palmares, in the Alajuela province. Alajuela is part of Costa Rica’s well-known West Valley, one of the country’s most historic coffee regions. La Candelaria is 150 hectares of blended coffee production and natural forest preserve. Hans Aeberhard, the owner and manager since 1980, runs both a native wildlife protection program and a reforestation program on the estate, in addition to maintaining Rain Forest Alliance certification. In the greater community La Candelaria seeks to make an impact as well, by providing economic aid to the nearby rural school, which is used for nutrition and learning supplies. When it comes to coffee, Hans processes and mills on property where he can oversee a variety of techniques. (This is Costa Rica, after all, where it is not uncommon to see even small family plots exercising extreme levels of mastery over various degrees of honey and natural profiles made at home.) This washed lot is a standard depulped, fermented, washed, and screen-dried blend of cultivars from across La Candelaria.

Seasonal – Peru: This seasonal single origin coffee is always fresh and roasted right here in Oakland at the Pulley Collective. The Peru has tasting notes of citrus blossom and caramel and is medium roast. It is always fully washed and dried in the sun. In Peru the bulk of coffee production comes from small farms owned and managed by people who follow organic farm management practice attuned to their cultural connection with the land. This particular community lot comes from 20 producers who live in the community of Huabal where the unique microclimate and shared commitment for cultivating quality coffee produces a remarkable regional profile. These producers individually cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. Each producer harvests, macerates for 24 hours and then floats the cherries to remove less dense and damaged coffee before depulping. After depulping, the coffee is fermented for 45 hours and then washed to remove the mucilage. Next the coffee is dried on covered raised beds for a period of 18 days. The consistent processing produces a traceable community blend brought to the international market through an alliance with Aroma del Valle, an organization established to assist producers access the specialty coffee market and earn higher prices for their coffee. Aroma del Valle carries out activities that often go unnoticed but are crucial for producers with small farms. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through Aroma del Valle, which ensures traceability and quality control throughout the post harvest process. Aroma del Valle also helps farmers navigate the organic certification process.

Ingredients
Sustainably Sourced Coffee Beans