On February 15, 2019 Russell Beyer, Vicente Juarez, Clayton Parks, Josh Pinkard, and Trevor Wehner lost their lives in a mass shooting at the Henry Pratt manufacturing plant in our hometown of Aurora, IL. This plant is located just a few blocks from our house and this tragedy has deeply affected our entire community. These men were fathers, grandfathers, sons, husbands, friends. It is completely senseless that they were taken from those that love them just because they went to work that day. Not to mention the trauma caused to those that survived and Aurora’s amazing first responders, five of whom were injured by gunfire.
The City of Aurora has established a community fund to benefit the families of the men whose lives were taken. We want to do what we can to support our community and help those in need. For the month of February we donated 100% of the proceeds from each bag of #AuroraStrong coffee to the #AuroraStrong Community Fund GoFundMe campaign, selling 476 bags and raising a total of $4,763.
In order to continue to keep doing good for the families of this terrible tragedy, we decided that instead of ending this fundraiser, we would keep it up until the City of Aurora closes their GoFundMe and donate 50% of the proceeds of each bag.
If you wish to donate directly to the community fund please follow this link.
Please read more about the men by going here.
ABOUT THIS COFFEE
Ripe cherries were selectively handpicked, sent to the washing station, cleaned and de-pulped mechanically, with all mucilage removed under water pressure. (In Brazil, washed coffee that doesn’t spend time in a fermentation tank is called “semi-washed.”) The parchment was then sent to greenhouses where it was slowly dried in thin layers. Afterward, it rested in wooden boxes for at least 30 days and then was husked mechanically and stored at a nearby warehouse.
Our importer’s sister company in Brazil bought the green coffee and carefully reprocessed it, using screen-size separators and color and density machines
ABOUT THE PRODUCER
Paulo Roberto de Oliveira Souza (known affectionately as Paulinho), is 53 years old. Coffee reached his region in 1975, and he began working with coffee on his father’s land in 1983. He went to school and got a degree in accounting but decided to remain in coffee production.
In 1991, Paulinho bought the first piece of what would become Fazenda Cafelândia (land of coffee). He put all his savings, time and energy into planting 18 hectares and did everything from clearing the land to building the nursery. “Every single tree that was planted passed through my bare hands,” he told us. He’s had his challenges, but today Cafelândia is 42 hectares of coffee and Paulinho believes his choice to return to coffee was the right one. “Coffee is in my veins,” he says.
ABOUT THE REGION
Planalto da Bahia is a large plateau in the middle of one the driest parts of Brazil’s northern region, Caatinga. The local microclimate affects the coffee trees’ behavior, production cycle, harvest and post-harvest processes. The harvest starts later than in other regions, and abundant rains encourage multiple flowerings, which result in uneven maturation and require harvesting by hand.
The cold weather and high altitude also slow the maturation process, which results in more complex and aromatic qualities, as well as an amplified sweetness, due to the concentration of sugars in the beans.
Region:Planalto da Bahia (micro-region: Vila do Café)
Altitude: 865 MASL
Paulo Roberto de Oliveira Souza
“Semi-washed,” dried in a greenhouse.
FLAVOR Nutty, dark chocolate, brown spice, red apple
AROMA Roasted peanuts, fresh wood