This summer's Seasonal Select in depth

This summer's Seasonal Select in depth

This summer’s Seasonal Select, Golden Hour, is a medium roast blend of three certified Organic coffees from Peru, Honduras, and Nicaragua. The farms in each of these origins lie at high altitudes, giving the coffee beans sweeter and more complex flavors. 

Darrell Baskin (Wholesale Account Manager and Educator) says Golden Hour makes quite a unique espresso that’s sweet like canned yellow peach and apricot in brown sugar syrup. As a pour-over or batch brew, Golden Hour is tart, sweet, and silky like white peach, sencha tea, and brown sugar. 

The best characteristic about these beans, however, is that they’re traceable. As with all Groundwork coffees, we source Golden Hour using the gold standard for socially- and environmentally-responsible trade. Here are the deets…

Golden Hour coffee bag on a beach towel with golden baseball hat & sunglasses, cold brew cup and flip flops on the beach

Peru

  • Origin: Chirinos, Cajamarca, Peru
  • Elevation: 1,300 - 2,000 meters above sea level (masl)
  • Farm: Finca Churupampa, a regenerative organic farm run by Eber Tocto and his brothers who carried on their parent’s legacy. 
  • Varietals: Bourbon, Catimor, Caturra, Mundo Novo, Pache, Typica
  • Process: Washed

We acquired this coffee through the sustainable coffee trader Sucafina, which provides direct trade and detailed transparency: 

The Tocto brothers provide their nearly 200 farming neighbors with a variety of services in an effort to break the historic cycle of poverty in the region; they support coffee producers in exporting and marketing, run a public training center and a quality control lab, and carry out additional projects such as those aimed at improving food security through subsistence farming. 

Woman picking coffee in Finca Churumpampa

Finca Churupampa

 

Honduras 

You might remember this coffee from our spring Seasonal Select Sundew as the bean that made its flavor pop with rich notes of strawberry jam. Among many environmental and social initiatives, COMSA runs an agricultural training facility for coffee producers, a biodynamic farm, and an international school for children.

 

Nicaragua 

  • Origin: Matagalpa, Nicaragua 
  • Elevation: 1,400 masl
  • Farm: The newest farm in the Los Pinos Estate run by Byron Corrales 
  • Process: Natural 
  • Varietal: Maracaturra

Groundwork has an enduring relationship with the Corrales family and has sold a variety of their beans through the years – this time a new variety called Maracaturra. This hybrid varietal is a cross of Maragogype (the “elepant bean” because of its size) and Caturra which is common to Nicaragua. Maracaturra has a large bean size, too, and inherits both Caturra’s excellent flavor profile and productivity. Maracaturra is wind-resistant, which is important for minimizing risks for farmers, and it produces a cup brimming with notes of tropical fruits and bright acidity.

 

What else do you want to know about our coffee? Email blog@groundworkcoffee.com with your questions! 

 

Written by
Melina Devoney
Barista & Blogger

 

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