Are you interested in a tour, cupping or class? We invite you to view the video below and call us today for more information.
United States Coffee ChampionshipsWe are ranked 9th out of
the entire nation!! Seattle, WA April 20-23 2017 The top roasters in the country competed to claim the title as 'best'. |
|
The Awards Keep Coming!
Our most recent reviews from certified professionals
Ethiopia Sidamo
Natural Process-
|
Kenya AA
Washed Process-
|
Ethiopia Adaddo
Washed Process-
|
Our Direct Sourced Coffee:
'La Flor del Zapote'
Peru
Temporarily Out of Stock
The FarmThe zapote is a fruit tree indigenous to Central and South America that produces both delicious fruits and delicate white flowers. The farm, La Flor del Zapote, took its name from these beautiful trees that surround it among the high mountains of the Peruvian jungle. The farm itself sits at an elevation of 1,700 meters nestled between the villages La Palma and Las Pirias, in the district of Chirinos and the province of San Ignacio in Peru. The coffee produced in this region is Strictly Hard Bean (SHB) and known for its high quality. All of the crops grown on this farm are produced using only organic fertilizers and the family leverages shade coverage provided by the surrounding fruit trees, and wild flowers.
|
The Farmers La Flor del Zapote is now four decades old and run by Rony Lavan Guerrero and his family of 8. Everyone on the farm works extremely hard, day after day, to grow and harvest high-quality coffee. The production is modest at around 200-250 qq per year, managed mainly by the family with the help of 5-7 local workers hired during the harvest season.
The farm is located between the villages of La Palma and Las Pirias, in the district of Chirinos and the Cajamarca department in Peru. The community is home to around 2,000 inhabitants with the children of the families attending La Palma school which provides education up to 8th grade for around 180 students. |
The Coffee
Coffee production at La Flor de Zapote consists of 40% Bourbon, 10% Caturra, 30% Pache and 20% Catimor. Surrounding fruit trees provide shade coverage and only organic fertilizers are used. During the winter harvest, fully ripened cherries are hand-picked, wet-processed and allowed to gradually sun-dry concrete patios for 7-12 days. Parchment is driven to the local dry-mill, Rain Fores, where it undergoes a meticulous sorting procedure. Once ready for export, the parchment is hulled and the green coffee is loaded into Grain-Pro lined jute bags for shipment from the port of Paita. The Farm-to-Roast team travels with the coffee, monitoring its movement at each stage of this process in order to ensure its successful passage from the farm to our facility.
|
At Lone Oak Coffee Company, coffee is our passion. We are committed to providing the freshest, most exceptional coffees in the business. Sourced from the world's finest coffee-producing regions, we import only the highest quality unroasted coffees. Using a unique style of roasting, we are able to fully enhance the distinctive qualities of each varietal. Our signature roast-profiles, combined with our small-batch, hands-on roasting techniques, allow us to produce an even and precise roast every time. The end result is the maximum development of unique flavors and aromas, bringing out the natural characteristics of the coffees and creating some of the best tasting beverages you will ever have the opportunity to savor. We invite you to linger on our site as you would relaxing in your favorite coffee house on a Saturday morning and enjoy learning more about us and our company.
