We wanted a blend where we could combine the flavors from what we used to call an 'al fine' roast (a musical term that means 'to the end') of a special east African lot and a highland Guatemala lot. At this slightly 'darker' roast level these bright and fruit forward coffees turn syrupy and deeply sweet, and the combination of the two make for a real powerhouse cup.
This blend is comprised of beans from Smithsonian Bird-Friendly certified farms in Matagalpa, Nicaragua and Chiapas, Mexico. This strict shade certification ensures multi-layers of shade canopy over the coffee and provides a protective habitat for migratory bird populations.
Exotic and complex with notes of dried cherry, strawberry, tobacco, nutmeg and fragrant wood. This fruity and wild intermingling pays homage to the greatness of Arabica coffee's birthplace–Ethiopia. We blend naturally sun-dried coffees from the motherland's many diverse growing regions.
In 2008, we established relationships with three co-ops in the town of San Ignacio, Peru called Aprocasi, Chirinos, and Frontera. Farmers in San Ignacio enthusiastically adhere to an integrated system of farming that allows for no chemicals to be used. They say, "if you use a chemical to kill a pest, then you also kill its predator, thus killing the entire ecosystem." The monies they receive from their Fair Trade premium go to social programs and technical farm support.
Our Rainforest Blend combines beans from three farms—Guatemala's La Bolsa, Costa Rica's Santa Anita, and Nicaragua's La Bastilla. All three farms follow the tenets of the Rainforest Alliance certification. This includes superior housing and schools for the workers on the farm; ecological farming practices—such as manual weeding and shade trees; and the reuse of farming bi-products—such as converting coffee mucilage into bio-gas to run the worker's kitchen's and composting the coffee cherry for use as fertilizer.
Café UBUNTU is a delicious combination of flavors from four distinctive East African coffees, Rwanda Kinunu, Burundi Burenza, Tanzania Machare, and Zambia Terranova. These carfeully selected and meticulously processed coffees join harmoniously together to create a cup with great depth and sweetness with rich notes of golden raisin, maple and fig. We named this blend Café UBUNTU to highlight the interconnectedness of all of us working to provide better lives for families in Maai Mahiu, better lives for Allegro coffee growers in East Africa and better lives for our customers through the connections that drinking truly excellent coffee together brings.
Selva Negra Estate—a farm Allegro has partnered with since the early 90's—provides the base for our Organic Breakfast Blend. One third of Selva Negra is reserved as virgin forest, one third is for shade grown coffee and the remaining third for other projects including a rotating herding system, organic horticulture, worm composting, and an organic mushroom project which will provide an additional food source for workers on the farm. In addition to Selva Negra, we blend with an Ethiopian coffee called Moredocofe, one of the few Rainforest Alliance coffees in Ethiopia. Allegro has been purchasing from this beautifully forested farm for three years. This combination of beans creates a lively blend, bursting with citrus, apricot, milk chocolate, and caramel notes.
Lush and syrupy with notes of black cherries, chocolate, and sweet spices. The world's first coffee blend was a combination of Arabian beans shipped through the now defunct port of Moka (in the present day country of Yemen) and beans from the old East Indies colony of Java in Indonesia. In our classic interpretation of this ancient blend we use generous amounts of exotic, fruit-tinged East African and Arabian coffees mixed with syrupy and spicy beans from Indonesia.
This is a blend based on contrast. We take a light roasted base blend of high mountain Latin American beans and to that add some of our Pacific Rim influenced French Roast to create a coffee that is as distinctive in taste as it is in appearance.
The name French Roast may be common, but our version is not. It's heavier, sweeter and richer than most—sweet and smoky with notes of stewed berries and black pepper. With artisan care our roasters take beans from Latin America known for their bright berry notes and carefully roast them into an aggressively dark, but seductively syrupy and smoky elixir.