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March 21, 2024
At the heart of the modern coffee revolution lies a family with a vision as rich and enduring as the beans they cultivate. As we reflect on the journey that brought us to the modern era of specialty coffee, we find ourselves indebted to the Peterson family and their unwavering commitment to excellence.
Their story begins amidst the verdant landscapes of Hacienda la Esmeralda, where Hans Elliot first assembled the sprawling estate in 1940. But it was Rudolph A. Peterson, a visionary Swedish-American banker, who saw beyond the pastures and glimpsed the potential of this land. In 1967, he took the reins of Hacienda la Esmeralda, transforming it from a cattle ranch into a beacon of coffee innovation.
The Petersons' journey was one of constant evolution. From dairy farming to the pursuit of coffee excellence, each step was guided by a deep respect for the land and a thirst for discovery. By the mid-1980s, as the aroma of coffee permeated the air, the Petersons made a pivotal decision to refocus their efforts exclusively on coffee cultivation. Little did they know that this shift would spark a revolution in the industry.
It was in the hushed whispers of the Mario lot that the magic truly began. Recognizing the exceptional quality of a select group of coffee trees, we dared to diverge from tradition. Microlots were born, each one a testament to the exquisite flavors waiting to be discovered. And then came the revelation—the world's first pure Gesha coffee, unveiled at the Best of Panama competition in 2004.
The response was nothing short of extraordinary. With prices soaring and demand skyrocketing, the Petersons stood at the forefront of a new era in coffee appreciation. But for us, this was just the beginning.
Today, we're reminded of the remarkable coffees that have graced our cups, each sip a testament to the Peterson family's dedication and expertise. From the misty slopes of Jaramillo Farm to the intricacies of meticulous processing, every brew tells a story of innovation and passion.
March 21, 2024
In the world of Colombian coffee, there are stories that transcend mere business ventures. They echo with the resonance of familial legacies, the tug of tradition, and the vibrant spirit of innovation. At the heart of such tales stands Felipe Arcila, a figure who embodies the hero archetype in the annals of Colombian coffee.
Felipe's journey is one of courage, vision, and a deep-seated connection to his roots. Despite initially straying from his family's coffee legacy to pursue a career in engineering halfway across the globe in Australia, fate intervened, leading him back to the rich soils of his homeland. It was there that Felipe's perception of coffee underwent a profound transformation.
Realizing the untapped potential for specialty coffee akin to the world of fine wines, Felipe embarked on a mission to redefine Colombian coffee. But his vision faced a formidable obstacle in the form of his father, Jairo Arcila, a titan in the Colombian coffee industry who harbored reservations about deviating from traditional practices.
Undeterred by familial skepticism, Felipe forged ahead, pioneering innovative farming and processing techniques that pushed the boundaries of what Colombian coffee could achieve. Through perseverance and unwavering dedication, he not only established himself as a trailblazer in the industry but also earned the respect of his father, who gradually recognized the merit of his son's vision.
The culmination of Felipe's journey materialized in the form of Jardines Del Eden, a flagship farm that symbolized a harmonious blend of tradition and innovation. Here, amidst the lush landscapes of Colombia, Felipe cultivated an ethos of experimentation and excellence, producing coffees that captivated the senses and challenged conventions.
One such exemplar is the Sidra variety coffee, meticulously nurtured at Jardines Del Eden and subjected to a double anaerobic fermentation process under Felipe's discerning eye. The result is a brew that transcends mere beverage status, offering a sensory journey marked by nuanced flavors and intoxicating aromas.
Through the partnership with Felipe and Jardines Del Eden, we at Corvus have had the privilege of sharing in this extraordinary narrative. Each sip of coffee sourced from Felipe's farms is a testament to his unwavering commitment to quality and innovation—a legacy that continues to inspire us and coffee enthusiasts worldwide.
In Felipe Arcila, we find not just a visionary coffee producer but a steward of tradition and a catalyst for change. His journey reminds us of the profound power of passion, perseverance, and the profound connection between family, land, and a humble cup of coffee.
March 21, 2024
March 15, 2024
March 14, 2024
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
February 16, 2024
November 22, 2023
Maragesha is a cross of the Gesha and Maragogype varieties, discovered as a natural mutation among trees on the plantation, this extraordinary variety was carefully cultivated to establish a distinct presence. The coffee undergoes a fermentation process, beginning with a six-day anaerobic fermentation followed by floating and hand-sorting the coffee meticulously. The use of a grainpro bag during fermentation allows for the rise of CO2 levels, thus ensuring temperature stability. Whether in its natural or stored form, this remarkable coffee delights with its unparalleled sensory experience, unfailingly maintaining its exceptional quality throughout transport. The names, Oma, Narsha, and Surma refer to different lots on the property where these coffees are grown. These three coffees use different processes of the same variety. Natural process includes drying the coffee cherries fully intact. Honey process removes the skin of the cherry and leaves the mucilage to dry.
Luis Anibal Calderon, has made it his life's passion to cultivate unique varieties of coffee. Luis comes from a line of coffee farmers, having started his venture on his father's farm at the age of 9. His thirst for unique coffee varieties has made him known for his obsession with the limits of the plant. He views his collection as an arboretum of sorts, always striving to find new cultivars and has become famous for his success in growing new and interesting coffee; our partnership with him can lead us to a new world of unique coffees.
A land of repute, Villa Betulia began producing coffee in 2012 with 5,000 Gesha trees. The farm has since been populated every year with new and unique varieties, establishing its prominence among the more forward-thinking plantations in Colombia. Villa Betulia's coffee is unparalleled; a testament to their commitment to excellence and innovation.
Socials: Follow him on Instagram at @villabetuluacoffee
November 16, 2023
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
October 31, 2023
Gesha Village is a celebrated producer of some of the finest Gesha coffees the world has to offer.
Returning Gesha to the land of its origin showcases the way this coveted profile originally presented.
We see this high scoring cup as a testament to the new high end of coffee.
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. This coffee is the return to its origin. The names, Oma, Narsha, and Surma refer to different lots on the property where these coffees are grown. These three coffees use different processes of the same variety. Natural process includes drying the coffee cherries fully intact. Honey process removes the skin of the cherry and leaves the mucilage to dry.
Rachel Samuel, originally from Ethiopia, returned with her husband to produce a coffee documentary. While exploring Ethiopia, they were captivated by its offerings and decided to establish a farm. They chose a location close to where the Gesha plant was first discovered and aimed to reintroduce it to Ethiopia.
The farm's primary goal revolves around restoring the Gesha plant to its rightful terroir, where the ideal combination of soil, climate, and elevation harmonize to enhance the coffee's inherent qualities. Through this purposeful endeavor, the farm thrives, yielding an exceptional coffee that reaches new heights of flavor and distinction. Guided by a spirit of exploration and reverence, Gesha Village stands as a testament to the boundless potential of aligning human effort with the natural wonders of the land.
Socials: Follow them on Instagram at @geshavillage
Oma Natural: A decadent & exotic cup with notes of red grape, honeydew, and tangerine.
Narsha Natural: A complex and colorful cup with notes of honeysuckle, apricot, and bergamot.
Surma Honey: A luscious cup with sweet citrus, raspberry, and honeysuckle notes.
October 20, 2023
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.
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.
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 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
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.
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