CREEKSIDE 12 OZ. COFFEE

KT25

Whole bean Coffee each batch of green coffee Creekside sources is carefully selected to ensure the highest quality.  We value the relationships with our coffee farmers, and we craft-roast their beans with the same care and pride with which those families grow and harvest them.  

HONDURAS

TASTING NOTES: Cocoa - Toffee - Balanced

ROAST: Medium

PROCESS: Washed

THE SOURCE: In the year 2000, 62 Honduran coffee farmers joined together with a common goal to transform their farms from conventional to organic production and formed COMSA (Cafe Organico Marcala, S.A). In 2001, fostered by a foundation called Funder, COMSA earned their organic certification from Bio Latina which has enabled them to market their coffee to more international buyers and realize better selling prices for their coffee. In February 2006, COMSA then applied for and was granted Fair Trade certification status. COMSA uses the Fair Trade price premium to fund many social projects including paying teachers’ salaries and purchasing school supplies.

BRAZIL DECAF

TASTING NOTES: Cocoa – Maple Syrup - WalnutROAST: Medium

PROCESS: Swiss Water

THE SOURCE: Grown from the same region as our Brazil Dark(-ish) Roast, this coffee undergoes the Swiss Water Decaffeination Process prior to roasting, which is a patented decaffeination method that uses only water to remove 99.9% of a coffee's caffeine content.

BRAZIL DARK-ISH 

TASTING NOTES: Almond – Toasted Cocoa - Smooth 

ROAST: Dark(-ish)

PROCESS: Natural

THE SOURCE: Cerrado is a region in the state of Minas Gerais, the largest coffee-producing state in Brazil. Coffee has been a major crop in this region since the 1980’s mainly because of the devastating black frost of 1975 that forced growers from the Parana region to relocate north to Cerrado and other areas of Minas Gerais.  Today, coffee is produced by over 4,500 growers on 175,000 hectares of farmland with yields of approximately 5.5 to 6.0 million bags per year. The coffee is grown in rich soil that the natives call “Terra Roxa” or “Red Earth” and other factors such as consistent rains, high daytime temperatures, and dry winters combine to make the Cerrado region ideal for producing coffee.

COSTA RICA

TASTING NOTES: Milk Chocolate - Honey - Bright

ROAST: Medium

PROCESS: Washed

THE SOURCE: In 1960 a group of 228 small coffee producers in San Marcos de Tarrazú came together to establish Coopetarrazú. At this time they came together with the goal of establishing equal profits and a voice for small producers, something that was previously dominated by large producers in the region. This co-op has grown to become one of the most important contributors to the economic development of the Los Santos region of Tarrazú. Today the co-op assists its more than 5,000 members with technical assistance, low-cost loans, and affordable fertilizers. About 80% of their members are small producers with farms of 4 hectares or less. They employ approximately 10,000 people throughout the year, either directly in coffee production or in supporting roles, allowing Coopetarrazú to control the entire production process for their coffee from harvest through sorting, milling and exporting. This level of control allows for constant evaluation which leads to consistent quality year after year.