Sourcing 2022 : A Look Back

First and foremost we want to say THANK YOU!

2022 was another wild ride but without your support none of this would be possible.  We truly appreciate all the support whether you are a long time customer or a new to French Truck. 

2022 saw a return to normalcy from a coffee sourcing perspective.  We were able to get back to traveling and visit our producing friends in Colombia, Peru, and Brazil.  

Colombia: Over the past year we have sourced some of the best coffees we have ever come across in Colombia. For our 10th anniversary, we went all out and featured 5 unique coffee varietals all from Colombia!  With an emphasis on the unique flavors varietals and processing methods can have on coffees, we were able to see a drastic difference in flavor all within one origin.  We are currently still featuring one of the most electric coffees we have ever featured, which is our Grand Cru Sidra from producer Johan Vergara.

Peru: After not being able to travel for a few years we finally made it back to visit our long time friend and producer Gilmer Cordova Mejia and his family.  It was a real treat to walk the farm and have lunch with the whole family.  They have been busy with improved infrastructure for processing coffee. As well as some exciting new coffee varieties being planted. They are experimenting with naturals as well.  This coffee is currently in transit and should be available in January.  We cannot wait to share Gilmer's coffee with everyone! 

Brazil: We also checked in with one of oldest producing partners in Brazil, Carmo Coffees. They continue to lead the way for specialty coffee in Brazil. Brazilian coffee is a staple component of our New Orleans Dark Roast.  We have some really amazing coffee that is on the way, and should be available in early 2023.

We have more delicious coffees on the way, so be sure to look out for that!

Truckin' around central america

Early morning views from Finca Bella Aurora.

Earlier this year, we had an exciting opportunity to visit three prominent coffee growing regions in Central America: Costa Rica, Nicaragua and Guatemala. 

The beginning of the coffee tree at El Quetzal - Bendaña McEwan Estate in Matagalpa.

In Nicaragua, we visited three main growing regions: Matagalpa, Jinotega and Dipilto. We met with estate owners, small landowners and local co-operatives. 

All regions had much to offer but it was in Dipilto, one of the highest regions in the country, that we found the coffee we wanted to bring back to New Orleans. 

Coffee going through the washing process at a small Beneficio outside Jinotega.

A worker carries a bag of coffee ready for shipment at a co-operative in Jinotega. 

Bags are loaded up and ready for shipment at a co-operative in Jinotega. 

Overlooking the washing facility at Bella Aurora 

Luis Joaquín Lovo examining his coffee

Workers look for coffee bean defects at the Lovo's mill

We are excited to be working with such exceptional coffee from an award winning family. 

As French Truck continues to grow, we hope to make the Lovo's coffee a staple at French Truck. 

Next, we moved on to Costa Rica...

Don Cesar Urena and his coffee at San Isidro de Leon Cortez in Costa Rica

This Coffee was hand selected by a few members of our French Truck team in Costa Rica back in March during the Harvest Season.

We visited Don Cesar Urena's Farm's in San Isidro de Leon Cortez, and were really impressed.  The area has its own Micro-Climate that is ideal for coffee growing, and its own natural water source.  All of this makes for a very special place that is lush and tropical.  Don Cesar only picks the ripest of cherries, which in costa rica is known as Toro de sangre or bull's blood.  He also has raised beds that the coffee's are dried on, allowing for greater airflow, which help the drying process.

Raised African Beds for naturally processed coffees

Fresh cherries ready to be dried

Don Cesar is a very kind man, who takes great care of his coffee's, and we are really excited to be working with him and offer this Natural Coffee from his farm.  We were blown away by his attention to detail and the raw beauty of his farms.          

 The result is a fantastic naturally processed coffee that is very sweet and creamy.  His ripe picking techniques and raised beds also make this a very clean natural that is unusually refined for a naturally processed coffee.