Anniversary

Legado - Honouring the Past

We set out 25 years ago to make coffee in a responsible way from start to finish. At the time, organic coffee was almost unheard of in B.C. and Fairtrade Canada did not even exist yet. However, we knew that by sourcing coffee directly from organic producers, ensuring that they were properly compensated and giving local coffee drinkers an expertly roasted product, we could do something that benefitted everyone.

A quarter century later, this focus on sustainability, caring for others and quality continues to be at the heart of our business – allowing us to truly flourish with our communities from crop to cup.

Porvenir - Building a Better Future

We know that the actions we take today will determine the world we live in tomorrow. It is for this reason that we are engaged in creating positive change in everything we do – whether it is supporting our producers in adopting regenerative organic agriculture, pursuing zero-waste targets across our operations or championing causes that we are passionate about, we are working to build a better world for future generations.

To commemorate Salt Spring Coffee’s 25th anniversary, we have created a limited-edition coffee collection inspired by the values that have defined our company since the very beginning, our achievements over the years and our aspirations for the future.

We are pleased to present to you Legado, Momento and Porvenir
– three small-batch coffees from Finca Los Pinos, whose names reflect their Nicaraguan roots.

We sourced specially grown, single-origin coffee beans from expert grower – and our long-time partner – Byron Corrales in Matagalpa, Nicaragua. They were then processed in three different ways (washed, natural and honey processed) to create three distinctive coffees that allow the drinker to appreciate the nuances that each process imparts on the coffee:

The element that sets washed, natural and honey processed coffee apart from one another is how much coffee cherry is left on the bean while it dries. In the case of washed coffee, all of the coffee cherry is removed from the bean before it is set out to dry in the sun. With this approach, the true character of the origin, growing conditions and processing is revealed. These coffees are typically sweet and balanced, with notes of chocolate, nuts and even some subtle fruit or floral notes.

In contrast to a washed coffee, naturals are dried with the coffee cherry left entirely intact on the bean. These coffees are dried on raised beds which aid in ensuring even and thorough drying of the coffee. In the case of these massive Maracaturra beans, the drying stage will take 21-25 days depending on weather conditions. During this time, the coffee cherry infuses the beans with intense fruit notes and dynamic character that is emblematic of natural coffees.

Honey processed coffee lands right in the middle of washed and natural processed coffee. Most of the cherry is removed from the beans with a thin layer of the cherry meat called “mucilage’’ left on for the drying stage. This thin coating of fruit matter turns dark in colour and sticky as it dries, hence the name “honey processed.” While no honey is added to the coffee, they do have lovely sweetness to them, with fruit notes more subtle than those typically found in natural coffees.

Legado - Honouring the Past

Momento - Living in the Now

Porvenir - Building a Better Future