It’s a new month, Ruby Subscribers, and that means fresh, new coffees are on their way to your cup. Although it’s not a competition, I bet I’m even more excited about these coffees than you are! Okay, maybe not, but let’s just agree that I’m at least as equally excited, because these two offerings are a pure joy to taste, both brewed and on the cupping table. Allow me to introduce Marco Fidel Lopez from Colombia for Roaster’s Choice and Rich and Sweet subscribers, and Gregorio Sullca Mamani from Peru for Roaster’s Choice and Bright and Lively subscribers. We originally assumed that the Peruvian coffee would be a Rich & Sweet selection, but after tasting it, the team agreed that it had a lot of floral fruitiness to offer. Conveniently, Marco’s coffee had a less tangy and more sugary character, and could lend itself more to Rich & Sweet, so we decided to do a little switcheroo, and here we are! I’ll begin with Peru Gregorio.
Gregorio Sullca Mamani’s coffee comes to us from a place of rich tradition and history. The district of Yanatile has over 50 years of coffee heritage, and even more notable is the people’s connection to the area and each other. Instead of hiring harvesters, Gregorio’s cherries are harvested through an ancient practice called Ayni, an ancient custom of labor sharing that revolves around reciprocity and connection. Most of the people who live in this area are indigenous, and speak Quechua, the native language. When we tasted Gregorio’s coffee, we found notes like bursting cherry, blood orange, and caramel. It’s good to remember that just because we taste a specific note here at HQ, that doesn’t necessarily mean you will taste the same exact note at home. Coffee is a complex animal, and one big factor in how it tastes is the water. After all, water makes up about 98% of your brew! That being said, you can still anticipate jammy fruits of some kind, and feel free, as always, to adjust your grind size, coffee-to-water ratio, or try Third Wave Water formulation packets, which are available on the Ruby website.
Marco Fidel Lopez’s coffee also comes with a deep history. Some of this history includes exceptional challenges, but these challenges have ultimately woven a story of perseverance and hope. The area where Marco Fidel lives, in the Andes mountains near Buesaco, was once a hub for illegal drug production, and those who lived there, including Marco Fidel, suffered much violence. Then, over 20 years ago, the area was reclaimed, and farmers like Marco Fidel shifted to growing coffee, along with corn and anise. His two sons now also farm coffee, and together with their father, they have their own wet mill, which allows Marco Fidel to enhance quality and flavor. In tasting his coffee, his perseverance and passion for improvement is evident. We’ve taken note of this coffee’s full body, and sugary sweet notes, like dark chocolate, toffee, and a little hint of citrus. We think you’ll find it immensely satisfying, as a cozy morning comfort, sweet afternoon treat, or anywhere in between.
Thanks for reading, and have a glorious March,
Emily