There’s no such thing as too much coffee. And when you get your beans from Ruby Coffee Roasters like we do, you drink a lot of coffee and you spend a lot of time learning about the different coffee regions around the world.
At Ruby, they source their beans from all over–Nicaragua, El Salvador, Costa Rica, Guatemala and that’s just scratching the surface. They work with people based on the key principles of quality, sustainability, transparency, passion and collaboration, which allows them to find producers, exporters and importer partners who source responsibly.
Because of Ruby’s ever-rotating roasts, the coffee we brew at Blue Collar Coffee Co. varies, but you know it came from either Central America, South America or Africa. Each region offers a sometimes wildly different coffee due to bean type, growing conditions, how each farmer processes their beans and other growing practices.
Here’s how they vary:
Coffees from Central America have a diverse assortment of flavors thanks to altitudes that vary from high altitude to sea level. Central American coffees have the right amount of acidity that does a good job balancing honey, milk chocolate, caramel and toasted nuts flavors.
Honduras is the world’s fifth largest producer of coffee by volume, but what makes their coffee so great? Diversity. The small country is wealthy with different varieties, processes, altitudes and micro-climates, which makes for interesting flavor profiles in Honduras’s coffee.
Ruby’s Honduras Pedro Sagastume Pacas is fully washed, then dried on raised beds before taking a trip inside a solar dryer. Take a sip of this roast and you’ll be delighted by the taste of melon, persimmon and milk chocolate.