Island Blend is a carefully selected mix of speciality grade coffee from fully traceable routes, mingling in your cup for an island vibe worth savouring.
Farm / Owner
We're grateful to 2 farmer/owners for the beans that make up HICS Island Blend:
ROGER & MARCELLO MONTANARI - Brazil
Piendamo Regional - Colombia
950-1100 MASL Brazil
1650-1900 MASL Colombia
(MASL = metre above sea-level)
For those into the farm detail
Fazenda Sao Paulo, Patrocinio, The Cerrado, Minas Gerais - Brazil
Sao Paulo is a relatively new farm having been established as recently as 2008. However, there is by no means a lack of experience since the farm is owned by the Montanari family and is managed by fourth generation brothers, Roger and Marcello. Under the watchful eye of their highly experienced coffee farming father, the brothers are pushing the boundaries of modern coffee farming in Brazil.
Comepcafe Coop, Piendamo, Cauca, Colombia
This coffee is comprised of multiple small holders from the north of Cauca who live on small farms traditionally less than 1 ha in size. Many of the people in this region are Indigenous from the Nasa, Misak y Totoroes groups native to this part of Colombia. They live high in the Andes at altitudes of 1650 - 1900 masl where with their coffee they grow fruits and vegetables under the shade of native tree species.
These producers are part of the COMEPCAFE Cooperative based in Piendamo, Cauca where it was established on 2010. The Cooperative has 1400 families spread across 7 areas with Cauca with 1600 ha of coffee farms. The farms are traditionally planted with castillo and colombia with a small portion (5%) of typica an caturra. The Coop helps to support their members with technical support, commercialisation of the coffees, food security programs as well as a pension program looking to protect the producers in the future. The areas that these coffees come from are still very much involved in the troubles with them being heavily influenced by the FARC and illicit drug trade making life very difficult for these producers.
The coffees are pulped on the farms in traditional 'beneficios' on small pulping machines before then being dry fermented in tiled tanks overnight for 12-16 hours. After this the coffees are then dried for 7- 10 days in parabolic tents on raised beds.