Brooklyn Roasting Company

Sítio Sao Geraldo is located in Sul de Minas, the mountainous southern region of the Minas Gerais state. The oldest & most traditional production region. The finest Arabica coffees of this region produce fruity notes, w/ pleasant acidity & medium body. Natural Processed coffees, like our Sítio Sao Geraldo, typically have great body w/ nutty, sweet, chocolaty notes.

Santa Barbara Estate is located in the southwest section of the Department of Antioquia in northwest Colombia. This estate is described as integrated, which means that all stages of the production happen there & are carefully tracked by the farmers & workers, from producing seedlings through to harvesting & processing. Santa Barbara has expanded gradually, establishing a healthy & sustainable balance between sophisticated production & artisanal integrity. The near-constant temperature in the region (generally around 75-80°F year round) , high altitude (5,280 feet above sea level) & the nutrient-rich volcanic soil are ideal for growing the Castillo varietal of Arabica, a flavorful hybrid of the Caturra & Timor trees.

Found at the edge of Volcanes National Park, Ka’u is cultivated on the southern tip of the Big Island of Hawaii. Its characteristic deep flavors are created by the land’s rich soil (the farm is situated near Mauna Loa, the largest volcano on Earth) & by its steady diet of sun-drenched mornings & misty, rainy afternoons. As a result, since 2007 this coffee has consistently ranked in the top 10 coffees worldwide in competitions held by the Specialty Coffee Association of America. Handpicked & processed in small batches by family farmers devoted to Hawaiian tradition, Ka’u is the latest wonder from paradise.

Mexico’s diverse‏ geography, from the soaring altitudes of the country’s four mountain ranges to the beautiful coastal regions along the Pacific, supports diverse farming practices & a broad variety of crops. Chiapas is the country’s southernmost state, home to the Sierra Madre de Chiapas Mountain range. To its west are the coffee growing regions of Oaxaca & Vera Cruz, but it is the beans of Guatemala’s Huehuetenango region, directly to the east, w/ which Chiapas coffee shares so much character. Farmers in Chiapas have begun a transition back to organic farming techniques as a way to achieve self-sufficiency & to create sustainability for their communities. The continued development of a network of Fair Trade farmers’ cooperatives is helping local people slowly improve their quality of life.

Founded in 1999 in the village of Palla Pena, CENFROCAFE cooperative brings together more than 1,900 families in 12 Peruvian provinces. It began offering training, agricultural assistance, financing & trading services to its members in 2001, & the cooperative began exporting independently in 2007. The group is FairTrade, Organic, & RFA certified, & a quarter of their social premiums are dedicated to improving production & protecting the environment. Their most recent entrepreneurial ventures include opening a roasting plant & especialty retail café in Jaen. In 2010 & 2011, CENFROCAFE was awarded second place nationally in the Best Coffee of Peru competition. BRC’s Cenfro Cafe consists of three coffee varietals: Typica, Caturra, & Bourbon. It produces a well-balanced, clean cup, w/ a buttery mouth-feel & citrusy acidity. Tasting notes also include semisweet chocolate & a hint of almond.

The central Indonesian island of Bali has a largely volcanic terrain w/ several mountains peaking over 3,000 meters in elevation. The island’s volcanic landscape contributes to its excellent fertility, & its towering mountain ranges encourage the high rainfall that supports a highly productive agricultural sector. The Kintamani highlands sit atop a large volcanic plateau between 3,600 – 4,800 feet in altitude. Coffee tree varieties include a high percentage of Bourbon & Typica, along w/ essential shade trees such as Erythrina, Albizia, Tangerine & Orange. The use of pesticides is prohibited on Bali & all fertilizers are 100% organic, usually cow or pig manure produced on each individual farm.

Arabica coffee production in Sumatra began in the 18th century under Dutch colonial rule & was first introduced to the northern region of Aceh, around Lake Tawar. The Permata Gayo Cooperative was formed in 2006 by 50 coffee farmers spread throughout five villages in the Bandar sub-district of Aceh. Farmers were brought together by collective hardship. A decade-long civil war had only recently ended, & in 2004 a 9.2 magnitude earthquake just off the coast of Sumatra triggered a devastating tsunami, completely wiping out farms & villages. The purpose of the cooperative was to kick-start production again w/ a focus on organic farming, which would not only benefit the health & well-being of the surviving communities, but would also raise valuable premiums needed to rebuild & reinvest in the area.

Our Oromo‏ Guji coffee is grown & processed by 650 smallholders in the Gerbicho Rogicha area. In this area of central Oromia the people are known as the Guji, giving the coffee its name, & coffee farming has been a core part of the culture in these highland regions for hundreds of years. It is suggested that it was the Guji people who first began using coffee as source of food & nourishment in the beginning of the 5th century. Gerbicho Rogicha farmland covers some 750 hectares, & the coffee is grown at an average altitude of 5900 feet.

An “always under construction,” frequently-tweaked blend of our best Guatemalan beans & Brazilian Sweet Yellow Bourbon, the BQE is a perfect espresso coffee. A strong roasted aroma w/ smoky, milk chocolate notes & a thick, nutty finish. Nice for a midday kick.

A sweet, spicy, extremely well-balanced blend of three distinctive beans – Peru, Sumatra, & Ethiopian Sidamo – roasted together in small batches. Very barista-friendly, this coffee is soft & creamy, w/ a deep russet crema & chocolate-berry flavor & finish.

Eye-popping! A rich blend of Colombian, Brazilian & Honduran beans w/ subtle spice & prominent notes of blood orange & roasted walnut. Comes w/ 3D glasses, while supplies last!

The Mocha‏ Java blends dates from the 18th century, at a time when Europeans had a fairly limited menu of coffees to choose from. Mocha, “the world’s original commercial coffee”, is named after the Yemeni port of Mokha, or al-Mukhā, where beans from across Eastern Africa were traded & exported. At that time Yemen controlled most of the trade moving between the Arab world & the Indian Ocean, & also received beans from Java, an Indonesian island recently colonized by the Dutch, who had introduced coffee cultivation. Inevitably, these two coffees came together to form the world’s first blend. BRC’s twist on this centuries-old classic combines a dark-roasted bean from Sumatra, a little further north along the Indonesian archipelago, w/ a washed heirloom Arabica from the mountains of Ethiopia, the birthplace of coffee.

La Florida coffee cooperative was founded in 1966 in Peruʼs Chanchamayo Valley region. Initially the cooperative consisted of 100 farmers who hoped to collaborate & market their coffee at better prices, improving the system of commercialization & shortening the chain between local & national markets. Just a few years later, 1900 farming families were working together through La Florida, representing 36 communal groups including Peruvian Sierra colonies & indigenous communities of the valleys of Yurinaki, Ubiriki, Perene & the central upper Peruvian jungle. Over the past few decades, the group has become Fair Trade, Utz & organic certified.