Buy This & Receive...
1 - El Salvador Angel's Mountain Whole Bean Coffee, 4 lb. bag
OR
1 - Costa Rica Don Eli Natural Whole Bean Coffee, 4 lb. bag
Visit their Website: Sagebrush Coffee
We know what you’re thinking: “$50 for a freaking 4lb bag of coffee? How can anything possibly be that much better than the stuff I get at the grocery store?” Trust us, once you get a bag of premium, fresh, roasted-to-order Sagebrush Coffee, there’s no going back. Those sad excuses for coffee on the shelves of your regular grocery store or those frilly, sugary $6 frappu-whatevers all lack a single fundamental detail that we here at Sagebrush take very seriously, and that’s freshness. Every bag we ship is roasted on demand, making the coffee as fresh as can possibly be as it arrives on your doorstep. If you were to buy from some certain green mermaids *ahem* the coffee you receive is likely to have been roasted weeks if not months before it even becomes available to you, and that’s a recipe for a bad cup of coffee. Not to mention the fact that they don’t make an extra effort to ensure that all of their coffees are direct trade certified. Direct Trade isn’t just a certification, the farmers over in South America who supply these coffees are receiving 100% of the money they’re earning from their coffee harvest without those pesky, greedy middle men trying to mooch off the real workers. In fact, in this situation it isn’t just a term we like to throw around. Both of the coffee’s we are offering in this Woot deal are from farmers that we’ve directly worked with ourselves, one for over 5 years. We’ve had lunch with these farmers, we’ve directly emailed back and forth about upcoming crops, we have a direct trade relationship. When we say direct trade, we mean it. So, is $50 really worth it? Let us answer that question with a question. Is buying ultra-premium coffee beans backed by direct trade certification and roasted-to-order freshness worth it?
El Salvador Angel's Mountain Whole Bean Coffee
Tasting Notes:
Dark Chocolate. I smell, brew, roast, or sip this coffee and those two words immediately come to mind. As I drank a cup yesterday, I imagined how it would taste as a latte with just steamed heavy cream and I got really excited, so this morning I tried it. The excitement was not unfounded. If you're looking for a Latin American espresso, you've come to the right place. This coffee is perfect for that.
Highlights
- Roast Level: Full City Plus (Dark)
- Processing: Washed (Wet Process)
- Region: Central America
- Flavor Notes: Dark Chocolate, Tangy Acidity
- Body: Bold
- Classification: Brown Label
- Recommended Brew Methods: Drip, Espresso, Immersion (French Press)
- Country Region: La Libertad
- Certification: Direct Trade
- Farm: Angel's Mountain
- Producer: Barbie Perry
- Varietal: Bourbon
- Altitude: 1200-1450m
OR
Costa Rica Don Eli Natural Whole Bean Coffee
Tasting Notes:
We're now at year 5 of a coffee from the Don Eli MicroMill. Normally coffee producers cannot keep up the quality for so many years. Their ability to consistently produce such amazing coffees is a testimony to their skill and hard work. This year is no different. However, we liked their dry process this year over the honey. It has a nice fruited finish but starts with an amazing sweet milk chocolate flavor. I love the blueberry / red berry flavors in this one. I love this coffee and am glad to be able to offer a great Costa Rican coffee again.
Highlights:
- Roast Level: City (Light)
- Processing: Natural
- Region: Central America
- Flavor Notes: Blueberry, Sweet Milk Chocolate, Red Berries
- Body: Juicy, Complex
- Classification: Brown Label
- Recommended Brew Methods: Drip, Espresso, Immersion (French Press)
- Country Region: Tarrazu
- Certification: Direct Trade
- Farm: Don Eli MicroMill
- Producer: Carlos Montero
- Varietal: Red Catuai
- Altitude: 1800m
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Specs
Best By: 05/03/21
El Salvador Angel's Mountain Whole Bean Coffee
Angel's Mountain Coffee Production:
Since 1856, Barbie Perry's family has maintained a long tradition of cultivating coffee. Their coffee is grown between 1200-1450 meters above sea level in Comayagua, a small village nestled in Cordillera del Balsamo (or the Balsam mountain range) in La Libertad El Salvador. Their land in this region is prime for cultivating coffee, with natural shade provided by an abundance of balsam trees. The coffee that they grow is of the highest quality, with rich nutrients absorbed from the fresh waters that run down the side of the mountain into the Comasagua River below. Their coffee beans exhibit a balanced, creamy and excellent texture. The fruity and floral characteristics of the balsam trees are prevalent in the flavor of the coffee providing its velvety character. Unique to anywhere else in the world. They grow strictly high grown 100% Arabica coffee of the bourbon type.
Costa Rica Don Eli Natural Whole Bean Coffee
Carlos Montero Production:
The Montero family lives in El Llano de La Piedra, between the towns of San Marcos and Santa Maria de Dota in the Tarrazu canton of Costa Rica. The micromill, Microbeneficio Don Eli, is located across the river from their home and one of their several farms, Finca La Pastora, is located up on the side of a nearby mountain, with breathtaking views looking back down into the river valley and over the landscape of Tarrazu.
Carlos has not always had his own mill, however, and the efforts to create coffee processing capabilities on his own land were part of Costa Rica’s “micromill revolution” and the result of the entire family’s hard work and dedication over many years. Carlos was motivated to take on this gargantuan task because of his family’s history working in coffee production and his own convictions and desire to put his family’s name on the final product.
The Montero family has been farming coffee for four generations; the legacy begins with Rafael Montero and Emilia Picado. Their son Eli Montero would work throughout his life in coffee, as would his son, Carlos Montero. Today, two of Carlos’ children, Jacob and Marianela, are involved in coffee both on and off the farm. Carlos grew up watching his father struggle through the hard times that often befall smallholder farmers and set out to create opportunities for himself as well as his family’s farm.
In 1971, Carlos participated in a high school exchange program in San Diego, California. He gained experiences and friendships that remain with him to this day and informed his approach to coffee production. Carlos later lived and worked in New Jersey, becoming fluent in English, and also traveled to Europe to experience the continent’s history and culture. Carlos treasures these experiences abroad and his favorite aspect of working in coffee is the connections he makes with people from all over the world. He loves hosting coffee lovers from around the world and sharing his culture with his guests.
In the past, Carlos and his family produced coffee for the local coffee cooperative, for over 20 years. During the harvest of 2014-2015, the Monteros took the risk of establishing their own micromill to process the coffee they grew. This way, they could regulate their own coffee, focus on innovating processing methods, and ensure quality in each coffee bean. They transitioned to a mindset of quality over quantity, and today specialize in Honey and Natural processed coffees in addition to clean fully Washed lots.
