Intelligentsia El Gallo Organic Breakfast Blend

A great deal of hard-working love has gone into this blend. Outside of the every day turning in their shipment these coffees a certified organic. Farmers normally cede production for three years and typically costs $30,000 of time and investment to work towards organic certification. This special Latin American blend was created using no chemical fertilizers, pesticides or herbicides. So at an average of 1700 m you have great cultivars of typica, Caturra, and Catuai flourishing with abundant nature, plant life, birds, insects harmoniously amongst the coffee achieving farm biodiversity.

An organic coffee farmer truly represents responsibility and sustainability not just for great agriculture but for future coffee down the road. With coffee consumption at an all-time high in the Asian-Pacific areas and more coffee conscious devotees arriving every day, theoretically the world will run out of coffee.

Majority of coffee around the world is produced organically simply because the farmer does not have the resources to guide a plants nutrition by fertilizer, or invest and herbicides. Thus he has to use things such as citrus and banana trees for shade and when you think of cost shade also has to be managed appropriately.

This coffee hails from various producers in the North Yungas region of Bolivia. When I think of North Yungas I think forested mountainsides, steep slopes and an eco-region long known for its death road.The North Yungas road is known as the world's most dangerous road. It is estimated anywhere between 200 to 300 travelers pass away along this road from vehicles falling over.

Now tasting this coffee from a Chemex and Bunn Trifecta, the aroma presented itself with a sugar Browning aspect think slight caramel and candied pecans or almonds. The Chemex highlighted the slight tangy acidity and held together a nice subtle and delicate body. My air turbulence "D" setting in my trifecta for increased body did exactly that and muted the acidity. I will have to retry this in the trifecta on a lower setting and shorter infusion time to definitely dial it in. Overall two different welcoming styles of this coffee to really show how brew methods and infusion time really changes the way Coffee behaves as it danced around on the palate more from the Chemex.

Light bodied coffee with a sweet and mellow taste. This is a classic Latin American light roasted profile and great starting point to your day and developing your palate.