COFFEE SEASONS AND VARIETIES
Just like fresh produce in a grocery store, coffee has seasons of harvest. As these fresh harvests make their way to us, our coffees arrive with beautiful characteristics in their aroma and taste. Also like fresh produce, coffee ages over time, leaving it flat and stale. At Praxis Coffee, we only want to source and roast the best coffees only in their prime. That's why we are constantly sourcing, cupping, and evaluating new crops in their rightful seasons.
To some, coffee is just another morning routine in their everyday lives; but it can be more than that. The Praxis goal is to bring you closer to the journey and excitement of coffee by experiencing it and drinking it together.
Variety: Typica, Bourbon | Process: Washed | Altitude: 1700masl
Farm: Finca Los Dos Socios
Concepcion Villatoro founded Finca Los Dos Socios in 1990 as a family farm. Its elevation at 1700 masl in Heuhuetenango, Guatemala allows for patient development of the bean's unique characteristics and sugars.
Variety: Catuai, Typica, Bourbon | Process: Natural | Altitude: 1670 - 1825 M
Farmer: Lamastus Family
Wilford Lamastus' family has been tending Elida Estate in boquete, panama since 1918. With low nightly temperatures, fog, and rich volcanic soil , crop development time extends nearly double that of most other coffee crops. After hand picking each cherry, the family lays them on patios in the sun to dry, allowing beans to further absorb sugars from the fruit. after drying, the fruit is removed and beansare shipped to the states.
Octavio Camposeco López
Variety: Typica, Bourbon | Process: SWP| Altitude: 1600m
Farm: Finca El Duranzo
Octavio Camposeco López | Finca El Durazno - This coffee is Swiss Water Processed and produced by Octavio Camposeco López in Huehuetenango, Guatemala. Octavio named his finca for all the peach trees growing throughout the property.This stunning coffee has notes of mango, honeydew, chocolate and almonds. Partner Swiss Water Process with world class producing and you have yourself a smooth and delicious night cap.
Variety: Arabica | Process: Washed
Harvesting: November - July
Processing & Export: August - September
Roasting Begins: October, November
Ardi, Sidama, Ethiopia
Variety: Heirloom | Process: Natural | Altitude: 1750 - 1950 masl
After farmers harvest Ardi coffee and bring it to the local mill, hundreds of skillful workers continue to sort out overripe and underripe cherries. Ardi dries on raised beds for 8-10 days, and is rotated every 30 minutes to promote even drying. The time spent on the raised beds is complemented by 2-3 days of final drying on a concrete patio. This careful attention during natural processing ensures each bean carries the full, distinctive Ardi flavors and aromatics.
YIRGZ, Yirgacheffe, Ethiopia
Variety: Heirloom | Process: Natural | Altitude: 1900 - 2000 masl
Meticulous processing results in clean, intense flavors. To show appreciation for this work, sorters are payed twice the average wage and wages are kept timely and consistent despite a fluctuating coffee market. This coincides with our vision of Praxis Coffee, "Drink Together". Workers say the extra income helps them support their communities and send their children to school, highlighting the importance of specialty coffee premiums and direct trading practices, values that we are all about.