CINQUETERRE SPECIALTY BLEND "A DAY IN..."

CINQUETERRE SPECIALTY BLEND "A DAY IN..."

A DAY IN... is a blend inspired by a snapshot of a day in the Cinque Terre, the portrait of a territory whose beauty must be defended and celebrated.

IN THIS JAR YOU WILL FIND

• Specialty coffee by very high quality grown, harvested and processed according to sustainable practices.
• The passion and efforts of people whose work has been fairly paid and with whom we trade without intermediaries, thanks to a direct trade model.
• A short supply chain, transparent and traceable, which allows you to know everything about the coffee you drink.

THE WORLD AND THE PEOPLE BEHIND THIS COFFEE

SANCOFFEE SPECIALTY COOP (Brazil)

The A DAY IN blend contains specialty coffees from the cooperative Sancoffee, which brings together different farmers from the Campo das Vertentes region. Sancoffee is a certified cooperative B-Corp It is Rainforest Alliance that unites practices sustainable It is innovation technological. Their motto is We cultivate relationships, we harvest trust, we deliver prosperity.

This cooperative was founded in 2000 and every year leads numerous projects of responsibility social and environmental, with the aim of improving the conditions of local communities and the quality of production. Among the most important objectives of Sancoffee is the carbon neutrality. In 2020, this goal was achieved, resulting in it becoming one of the first coffee cooperatives in reach the carbon neutrality in Brazil.

Another important program of Sancoffee is Springs, which supports and encourages the work of women in coffee in the Campos das Vertentes region. And not only that, Sancoffee is committed to building ties in the region and a spread know how on sustainable practices through courses, meetings and training initiatives.

Want to know more? Visit the page dedicated to them projects!

COOPETARRAZU (COSTA RICA)

Our CINQUETERRE blend also contains a Costa Rican specialty coffee, grown by women only. The women of the project Coffee Woman they lean on CoopeTarrazú for coffee processing.

This lot undergoes the processing method Yellow Honey, a particular process that bestows exceptional sweetness coffee. The peculiarity of this process is the partial presence of mucilage during fermentation. After the harvest, usually, the pulping and demucilage plants eliminate almost completely the mucilage layer, but in this case only for 50%. Next, the coffee is made dry in the sun for 8-10 days, the right time to avoid the formation of mold or the imperfect development of aromas.