Fair Trade / Organic
Flavor Notes: Dark Chocolate, Walnut, Round and Smooth
The Pangoa Cooperative, in the highlands of the western Amazon near the Brazilian border, not only harvests incredible coffee; they have also established a variety of programs to support their members. The Pangoa cooperative encourages ecotourism projects to help supplement farmer’s incomes, developed an educational fund program to loan members money to send their children to university, and additionally created a health services fund to assist members with their medical needs. Starting with only 50 farmers in 1977, the group went through very difficult times when the Shining Path militant group swept through the area driving away many of the region's farmers during the late 80s. Since that time the group has rebuilt and now delivers high quality, fair-trade organic coffee to market.
Depending on origin, growing region, and style of preparation, every coffee carries a unique set of physical and flavor characteristics, affected by such factors as longitude and latitude, amount of sun, shade, rainfall, cloud cover, soil content, nitrogen and minerals, and other factors.
As roasters, our job is to recognize and identify for our guests those special flavor characteristics that define a particular coffee, and determine the roasting methodology that will enhance these very special flavors.
Coffee Exchange offers 5 distinct roasts. Each coffee is available in the roast(s) that suits its finest characteristics.
American Roast: Light brown in color with a dry surface, this roast is characterized by a light body and a bright, piquant flavor.
Full City Roast: A little darker, this roast creates a rich, sweet, full-bodied and complex cup.
Vienna Roast: Even darker, this roast brings the ambrosial coffee oils to the surface of the bean and brews a savory, pleasantly bittersweet cup.
French Roast: This roast results in a dark, oily bean with a bold flavor and a heady aroma.
Espresso Roast: As dark as possible in pursuit of a densely flavored cup.