In the world of specialty coffee, there are relationships that transcend mere transactions. These connections are woven with threads of shared history, mutual respect, and a passion for excellence. Our journey with the Pacas Family is a testament to this bond—a narrative that intertwines the rich tapestry of their coffee legacy with our pursuit of exceptional flavors and experiences.

Stepping foot onto the Pacas estate for the first time, we were immediately struck by Maria and Alfredo's profound connection to their coffee trees. It was akin to witnessing a family reunion—each tree cherished, nurtured, and revered. As we explored their traditional growing methods, one thing remained constant: the distinct sweetness present in every cup of Pacas coffee. This profile, rooted in generations of expertise, captivated our senses and ignited our passion for their coffees.

But our relationship with the Pacas Family extends beyond the coffee itself. Maria and Alfredo take immense pride in their dynasty, tracing their coffee lineage back through five generations. Their grandmother's legacy as a pioneering coffee farmer in El Salvador laid the groundwork for the family's ascent in the industry. Today, as they steward the Pacas Family Estates, Maria and Alfredo prioritize not only quality but also the well-being of their workers. Their personal interest in their employees' lives reflects a commitment to social responsibility and community empowerment—a philosophy we wholeheartedly admire.

Within the sprawling expanse of the Pacas estate lies the Esperanza Farm, where two exceptional coffees flourish: the Mokka Incunable and the Original Heirloom. The Mokka variety, hailing from the island of Maui in Hawaii, captivates with its visibly smaller beans and heavily structured body. Meanwhile, the Original Heirloom, a natural heirloom variety, boasts an incredible profile that exemplifies the harmonious marriage of terroir and cultivation. You can find our current offerings from the Pacas Family HERE.

As we savor each sip of Pacas coffee, we're reminded of the enduring partnership forged through shared values and a relentless pursuit of excellence. The Pacas Family's legacy, rooted in tradition yet propelled by innovation, continues to inspire us on our quest for extraordinary flavors and experiences. Together, we celebrate the timeless artistry of coffee cultivation and the enduring bonds that unite us in our shared passion.

By marrying the queen of coffee varieties with innovative wine processing techniques, he has created coffees that defy convention and astonish the senses.

Natural processing, a technique cherished by the coffee world, unveils the hidden flavors within coffee beans. This method allows coffee cherries to dry intact, intensifying the fruit-forward notes characteristic of this approach.

Ripe cherries are carefully selected and laid out to dry, gradually transforming into delicate, dried husks over several weeks. During this time, the beans absorb the essence of the fruit, resulting in a coffee with vibrant flavor profiles. Once fully dried, the cherries are expertly milled to reveal the precious coffee beans within.

Natural processing has become particularly common in regions without easy access to water or where water scarcity poses challenges to traditional coffee processing methods. This necessity has led to innovation, with coffee producers worldwide embracing natural processing for its quality and flavor-enhancing benefits.

While customers are familiar with Venuste and the esteemed Tumba Washing Station, this crop of Tumba Rulindo Natural brings a new coffee to our lineup, showcasing a rich flavor profile. It boasts bright, fruit-forward notes with hints of strawberry, vanilla, and apricot. This sensory experience is a testament to the meticulous process and dedication of Venuste and the producers of the Rulindo District in Rwanda.

Despite its humble origins, natural processing has become synonymous with quality and innovation. We invite you to embark on a journey of discovery, exploring the unique characteristics that natural processing imparts to each cup with this new offering from Tumba.

Discover Tumba Rulindo Natural HERE

 

Our journey into Indonesian coffee has been extensive and multifaceted, yielding a spectrum of impressions. Early encounters with Sumatran coffees left us underwhelmed, puzzled by the prevalence of grassy and earthy notes attributed to the traditional Wet Hulling process. This method, widely adopted in Indonesia, appeared to prioritize expedience over terroir expression, steering our focus towards the accessible coffees of Latin America and Africa.

However, Indonesia's coffee scene eventually pierced through our preconceptions. In 2014, a Natural processed coffee from the Wahana estate showcased the untapped potential of Indonesia's terroir without the constraints of Wet Hulling. Our intrigue deepened at the 2018 Specialty Coffee Expo in Seattle, where the unexpected quality of Indonesian coffees at a "Best of Indonesia" auction prompted us to explore further, securing exceptional washed Javan and Balinese coffees.

A pivotal moment occurred with the hiring of an individual well-versed in Sumatran coffee culture. Through them, we connected with Voster Hutamabarat, a passionate farmer in Northern Sumatra committed to producing washed coffees. Our partnership, initiated just before the global pandemic, unearthed the richness and potential of Sumatran coffee, marked by distinctive flavors of nutmeg, ginger, and carob, devoid of the typical Sumatran nuances.

A recent expedition to Indonesia deepened our understanding. Visits to farms like Kebun Galla in Sumatra revealed Voster's innovative approach, integrating goat farming with coffee cultivation to enhance sustainability. Moreover, encounters with farmers like Aulia Kahfi highlighted a shared passion for innovative fermentation practices, shaping our perception of Indonesian coffee's potential.

In Java, our exploration led us to the Tambak Ruyung cooperative, a government-led initiative promoting sustainable livelihoods through coffee cultivation. Despite bureaucratic hurdles, the exceptional quality of their coffees underscored the value of our partnership, fueling our anticipation to share their offerings.

This journey transformed our perception of Indonesian coffee, shifting from skepticism to appreciation. It illuminated the rich diversity of Indonesian terroir and the farmers' eagerness to explore traditional and innovative fermentation practices, urging us to recognize Indonesia's emergence as a powerhouse within specialty coffee.

As a company, we take great pride in our relationship-coffee model, sourcing directly from farmers who share our commitment to quality and sustainability. This pride extends to the like-minded companies featured in our shops. One such partner is Hugo Tea, which shares our dedication to direct sourcing and ethical practices.

It brings us immense joy to showcase Hugo Tea at our cafes, where their mission and vision seamlessly align with ours. For those seeking an exceptional tea experience, we extend an invitation to explore the diverse range of seasonal loose-leaf teas available in our shops. 

"The cafe is recognized for its collaboration with Hugo Tea importers, reflecting a commitment to sustainable and ethical sourcing practices. This approach is consistent with how Corvus sources its coffee, emphasizing direct relationships with producers globally." - Joshua Perry, Chinese Tea 101

Gesha coffee's allure lies in its ancient origins and storied journey from Ethiopia to Panama, where it first gained international fame. At Corvus Coffee, we are passionate about exploring these intricate stories. Learn how the Gesha Village project in Ethiopia is reclaiming the value of this unique variety by combining traditional practices with innovative methods. This narrative reveals how a humble coffee strain transformed the industry and offers coffee enthusiasts an exquisite taste experience.

Finca Santa Teresa Geshas

Reserve Series

Santa Clara, Panama • Finca Santa Teresa • Nicola and Grant Fleming

Four year relationship • Varying Processes • Gesha

Main points:

A stunning example of the potential of gesha coffees

FST has greater notoriety globally, with only a few US-based roasters carrying them.

Bordering a national park, FST acts as a buffer between protected nature and the rest of Panama.

The Coffee: Geshas, Natural and Washed

Gesha coffees have been seen as one of the best coffee varieties since its cultivation in 1931. Originally discovered in the Gori Gesha Forest in Bench Maji, Ethiopia, this incredible variety was shipped to Latin America where it was lost. Fast-forward a few decades to the mid-1990s, gesha trees were found in Panama, where its reputation for wild and intense floral and sweetness truly spread across the coffee world. Finca Santa Teresa was the second farm in the world to carry the rediscovered Gesha trees, some of which still live on the farm to this day. The names of these coffees such as Estribi or Manzana directly refer to the lots on this farm where they are grown. Estribi is available in both washed and natural, while Manzana is only natural.

The Producer: Nicola and Grant Fleming

Nicola and Grant Fleming, the visionary founders of Finca Santa Teresa, have cultivated a truly extraordinary coffee farm in the heart of Panama. Established in 1997, their commitment to excellence extends far beyond producing exceptional coffee beans. At Finca Santa Teresa, they champion the preservation of the lush natural vegetation that graces their nearly 100-hectare estate.

The Mission: Preservation as Stewards of the Land

The core of Finca Santa Teresa's uniqueness lies not just in the superior quality of their coffee but also in their unwavering dedication to biodiversity and sustainability. Of the expansive 100 hectares, only 70 are dedicated to coffee cultivation, demonstrating their steadfast commitment to maintaining a delicate equilibrium between pristine natural forest and productive farmland. This dedication to preserving the environment resonates through their lush landscape, adorned with meandering streams and a rich tapestry of diverse flora.

Socials: Follow them on Instagram at @fincasantateresa

Tasting notes:

Estribi Natural: Exuberant and Spirited cup with Grape Punch, Blue Raspberry Strawberry, and Rose.

Manzana Natural: Captivating and Adventurous cup Green Apple, Lilac, Rose, and Mango

Estribi Washed: Graceful and Ethereal cup with notes of White Tea, Jasmine, Lilac, and Sweet Citrus.

Elkin Guzman is a Vanguard farmer who has elevated himself to the level of a master vintner in coffee. He meticulously watches over exotic varieties as they come to life through refined processes that create the boldest flavors in coffee. His farm, “El Mirador” means “the Lookout,” and Elkin truly embodies this name. He has become THE lookout- the bell weather for what’s coming in coffee - as he perfectly combines the above ground portion of the map - terroir, flora, agronomy- and the underground portion of the map - culture, alchemy, and buried history - together.

This set includes two natural (fruity) coffees that are very interesting varieties - striped bourbon and Catiope - with unique dried fruit and spiced undertones.

 

Natural Acetic: Punchy marachino cherry and cinnamon candy with cacao nib sweetness.

Natural: Unconventional complexity with dried apricot, black cherry, and black currant.

When looking for coffees to include in our “Exotic” line up, the two things we evaluate are quality (scoring 88 points or higher) and uniqueness (rare varieties, interesting processes, distinctive flavors, or producers who are pushing boundaries.) La Bandida and Betulia have met these standards with flying colors, one because of the interesting processing used and the other because of its unique variety. 

La Bandida • Colombia

Andres Guacas has applied wine science to La Bandida through the use of a yeast inoculated anaerobic fermentation. This is a Pink Bourbon variety whose name translates to “Bandit” and is one of the coffees this family has begun to produce with the mindset that commodity can be combated with quality. We are excited to see how they continue to expand aggressively in their production of exotic varieties.

Betulia • Colombia

Villa Betulia is a farm that has been built up by Luis Anibal Caldera slowly and consistently over many years. This particular coffee from him is an extremely rare, spontaneous cross between two exotic varieties; Maragogype & Geisha. Maragogype is known for its exceptionally large size, and Gesha is often considered to be the queen variety due to its unique flavor profile. Luis has used more than just a unique variety with this coffee – he has grown the only Maragogype-Gesha hybrid I've ever come across. This is a really high scoring cup, with super unique flavor profile due to a variety so unique that "unique" is wildly understated.

 

Geisha has secured its place as the legendary variety that ignited a fire within specialty coffee. It was the first rallying point for those who believe you can never “arrive” at excellence in coffee - the variety that changed our paradigm around what currently defines high end and opened our thinking to imagine what it would continue to become.

Geisha had a long and storied journey before being re-discovered in Panama at the turn of the century. In the mid 1900’s it was taken from the forests of Western Ethiopia near Sudan, the homeland of coffee, distributed as a test variety to farmers in Costa Rica, then slowly made its way to Panama. It slipped into quiet obscurity until it was re-discovered by a dairy farmer in Panama, carefully cultivated, and entered into the 2004 Taste of Panama Competition. It won by a landslide and has received world fame since. This variety has evolved to retain some of the most prized characteristics of the mother tree while also developing new attributes and flavors.

The Gesha Village project, run by Rachel Samuel and her husband Adam Overton, has brought this varietal back to the Bench Maji region of Ethiopia to bring us an insanely sweet and juicy cup. We taste lots of floral notes like Jasmine and Rose as well as distinctive tropical fruit like açaí berry and pomegranate.

The prodigal variety, changed by its travels, has come back to its native soil.