2024 Q3 LTO: Honey Process Tarrazú

Flavor notes: Sweet brown sugar notes, followed by dried fruit flavors, all wrapped up in a milk chocolate acidity.

Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from Tarrazu and Tres Rios regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time. it has taken a leading role in working with producers to ensure good community relations and sustainable production.

The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry - or coffee honey - that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural.

This coffee was selected for its incredibly exceptional cup profile. Given the uniqueness and complexity of the honey process. no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries. once the coffee is depulped the mucilage is left on allowing the natural sugars to enhance the coffees sweetness. The coffee is then dried on African beds or patios. allowing the coffee to dry in a slow and even way.

Other Notes:
Roast – Medium-Light
Area – Tarrazú, Costa Rica
Growing Altitude – 4000-5700ft
Type – Honey process dried
Variety – Caturra, Catui

2024 Q2 LTO: Sumatra Mandheling Dark

Flavor notes: Earthy, Deep Caramel, Brown Spice, hints of Tobacco

Sumatra Mandheling is grown in North Sumatra and Aceh. Between these two regions lies the Mount Leuser Range, said to be home to one of the most ancient and bio-rich ecosystems on the planet.

Mandheling coffee is named after the Mandailing people, an ethnic group that traditionally grew and processed coffee in the Tapanuli region of North Sumatra. As the coffee became popular on a global scale, Mandheling became a trade name, referencing a much broader production region (including the Gayo, Acehnese and others).

Sumatra

Indonesia is an archipelago of more than 17,000 islands, and Sumatra is the second largest of these. The islands were formed by volcanic activity, and their mineral-rich soil—fortified with volcanic ash and diverse plant life—have helped to make Indonesia's coffees among the most famous and celebrated around the world. (Sulawesi and Java, which follow Sumatra in land mass, are also spectacular—and perhaps often lumped together in the public conception of "Sumatra.")

Coffee trees were originally brought to Indonesia in the early 19th century by Dutch colonizers, who sought to break the Arabic monopoly on coffee cultivation. Soon afterward, coffee from Indonesia dominated the world market. By the end of that century, however, disease had completely destroyed the crops. Coffee trees were successfully replanted and quickly gained a large share of the world market until the plantations were ravaged again during World War II.

Giling Basah

Indonesia's coffees have long been prized for a particular cup profile—a delicate acidity, creamy body and flavors from chocolate and red fruit to earthy, herbal, umami and sweet tobacco. The profile is the result of the country’s unique processing method, called wet hulled, or giling basah, in the Bahasa language.

Giling basah involves hulling the parchment at roughly 50 percent moisture content—versus 10 to 12 percent moisture, as is more common around the world). The parchment is then hulled and bagged and sent to rest—which is also unique to Indonesia. Elsewhere, hulling typically takes places just before the coffee is shipped to the port.

Roasting

We roast this Sumatra on the darker side, as it plays so well with the natural earthy and tobacco notes common in these coffees. Drink it as is, or enjoy it with some cream!

Other Notes:
Roast – Dark
Area – Batak & Aceh
Growing Altitude – 3600-5000ft
Type – Giling basah (wet hulled), sun-dried
Variety – Catimor, Typica

2024 Q1 LTO: Tanzania

Flavor notes: Dark chocolate, caramelized, soft-citrus acidity, creamy body, buttery.

This coffee comes from the Igale AMCOS (the local term for a cooperative, abbreviated from Agricultural Marketing Cooperative Society) in the Mbozi district of Songwe. Specifically, 443 producers from the villages of Idiwili, Ilomba, Iyula, Idunda, Ipyana and Igale contributed cherry. This Tanzania Igale Coffee Club Limited Edition is a limited run of 30 kilogram bags of coffee from the Igale AMCOS, in celebration of the Coffee Club at their neighboring high school.

Igale Coffee Club

The Tanzania Igale Coffee Club is an after-school program at the high schools neighboring Igale AMCOS. This program is a three year intensive and hands-on training that offers youth education at all levels of the value chain. The hope is that, in providing the education and practical skills, the young community members will have a tangible and economically viable option in an area with a high rate of unemployment. “If young people want to go to university, that’s wonderful. But if they decide to stay in the area, at least they’ll have knowledge about coffee — and really, more knowledge than the average coffee farmer — and a way to earn an income,” says Christophe Brinker, a trader at NKG Ibero Kenya.

Igale AMCOS

The AMCOS purchased a Penagos eco-pulper in 2019, allowing them to transition from collecting home-processed parchment to collecting cherry. The acquisition of this important equipment is twofold. It has not only allowed for more control over the pulping and drying phases of processing, but it has also served to increase local interest and volume by offering this additional service to local producers.

During the harvest, farmers delivered cherry between 4 and 7 p.m. The pulper was usually turned on around 6 p.m. and would run until around 9 p.m. After being pulped, the parchment was graded into P1, P2, P3, P lights and pods in the washing channels. The P1 and P2 were then fermented for 24 to 48 hours before being washed. The beans then went into tanks to soak for 8 to 12 hours and finally were dried on raised beds for 7 to 14 days.

Other Notes:
Roast – Medium-Light
Area – Songwe (Mbozi district)
Growing Altitude – 5600-5900ft
Type – Washed/Sun dried on raised beds
Variety – Bourbon derivatives

2023 Q4 LTO: Los Santos Diez Pueblos

Sweet and balanced, creamy body, bright acidity, and notes of milk chocolate, citrus, and caramel.

Zona Los Santos (or, Valley of the Saints) is home to numerous small towns. However, 10 towns — San Marcos, San Lorenzo, San Carlos, Santa Maria, San Gerardo, San Pablo, San Andreas, San Isidro, Santa Cruz, and Copey — hold most of its population and define its coffee culture.

In these 10 towns, like in so much of Costa Rica, life revolves around the church, the soccer field and the town café. Coffee is also an enormous focus in these communities. It’s estimated that approximately 7,000 families in Los Santos typically produce about half a million bags of coffee each year.

This coffee was hand picked by smallholder producers and delivered, at the end of the harvest day, to either the Palmichal micromill or two other nearby mills. Throughout the night, the coffee was de-pulped and washed. It was later dried on patios and finally mechanically dried at low temperatures and with steady airflow..

Other Notes:
Roast – Medium-Light
Area – Los Santos, Costa Rica
Growing Altitude – 4200-5900ft
Type – Washed/Sun & Drum dried
Variety – Caturra, Catui

2023 Q3 LTO: Colombian Tolima

Intense, fruity aroma. Dark chocolate, dried fruit, & floral notes with a winy acidity. Silky mouthfeel and smooth finish.

Colombian coffees tend to be a crowd-pleaser, and the Tolima is no different. Boasting an extremely pleasant cup from aroma to the last sip, this coffee will have you coming back for more.

Other Notes:
Area – Tolima region of Colombia
Growing Altitude – 5500-6300ft
Type – Washed/Sun dried
Variety – Caturra, Borbon, Tipica, Castillo.

Available Here:

2023 Limited Time Offers

Presenting Dallis Bros. Coffee Limited Time Offerings

We’ve curated our current offerings into a list of all-star coffees everyone loves. We want to expand on that to bring you limited time offer coffees that really pack a punch, with new and delicious flavor notes that really wow us and will impress you too.

Our current plan is to release 3-4 coffees per year, aiming for a new coffee every quarter. The majority of releases will be single origins, both natural and washed. However, from time to time we find two or three coffees that compliment each other very well - so don’t be surprised if you see a blend pop up! Please note that these are indeed limited - at the end of each quarter, we will switch over to the new coffee, and the old one will be no longer available for purchase. (The last remaining pounds will be retail website exclusive.)

We’ll be posting every release on this blog and social media, but if you’d like to be the very first to know about these releases and coupon codes, sign up for our email Newsletter here.

Interested in carrying our Limited Time Offer Coffee for your café, restaurant, or store? For a heads-up on incoming products and LTO’s, sign up for our Business Newsletter here, or reach out to our sales team here!

We hope you’ll enjoy these interesting and exciting coffees with us!

-Dallis Bros. Team

COVID-19 NOTICE

To our Loyal Customers and Suppliers:

In light of the current outbreak of Coronavirus Disease 2019 (COVID-19), we would like to provide some insight regarding some of the precautions we are undertaking to ensure our ability to continue providing the highest levels of service as we actively work to limit our employees’ potential exposure.
 
Lacas Coffee Company has a Business Continuity Plan, which includes system & team member redundancy work plans. We are prepared to carry out this plan as required, in part or in full, which should limit any disruptions to operations, production or service levels.
 
In addition, we have implemented the following precautions to protect our employees, customers, and other constituents from potential exposure to the coronavirus:

1. We are actively monitoring the Centers for Disease Control and Prevention (CDC), the World Health Organization (WHO), and local public health departments for recommendations and best practices.

2. We have implemented travel restrictions on all non-critical domestic travel, and fully restricted international travel.

3. At this time, we know of no employees who have tested positive for the virus. In the event any employee tests positive for the virus, has been directly exposed to a person who has tested positive, or has traveled to a CDC designated hot zone, the individual must be quarantined for at least 14 days prior to accessing our facilities, provided they can produce a physician’s letter releasing them to work.

4. We have limited our internal meetings.

5. We have worked with our Sanitation Department to increase cleaning and disinfection activities at our facilities.

6. We continue to observe company Good Manufacturing Practices (GMP’s) while working in our facility.  These practices include frequent handwashing and hand sanitizing.

7. Visitors will be restricted from entering our facility.

8. We have asked our Delivery Drivers, Service Technicians and Sales staff to wash their hands, if possible, upon entering a facility to deliver/stock product, and after handling cash. If no hand washing facility is available, they are requested to sanitize their hands prior to delivering/stocking. We have equipped each driver with hand sanitizer.

9. If any employee appears ill in the workplace, they will be sent home immediately.

10. We are taking enhanced precautions to protect our valued customers and our employees.

11. As a reminder, we will be unable to accept any returned items at this time, even as a one-time courtesy.

 
If you have any questions, please send all email to info@lacascoffee.com, and we will get back to you as soon as possible.

Thank you,
 
Jonathan Del Re
CEO Lacas Coffee Company, LLC