This coffee is sourced from the Nueva La Segovia region of Nicaragua, grown by farmer Luis Alberto Balladerez at an altitude of 1500 meters. It is a blend of Bourbon, Catuai, and Caturra varieties, processed using the Swiss Water decaffeination method. The cup offers a flavor profile featuring notes of sesame snap, oat cookie, and chicory. This omniroast coffee is suitable for both espresso and filter brewing methods, providing a balanced body with chocolate and cookie-like characteristics.
Run by a small group of friends and family in Victoria, British Columbia, Bows Coffee Roasters centers its work around direct trade relationships with producers, particularly in Guatemala. Their Torch Song cafe in downtown Victoria and a dedicated roastery on Garbally Road provide two distinct spaces for the community to engage with their coffee. Ethical sourcing and support for vulnerable farming communities are core to the business, not just marketing language. Rotating single origins and precision roasting ensure that each release reflects both the producers' hard work and the team's dedication to craft.
