2015 marks our fourth year buying this coffee. It's one of our favorite first arrival coffees of the summer; we have this in the espresso hoppers at our coffeebars each year as soon as it's ready.

Jardin de Aromas proves that you don't need a really high elevation to produce great coffee; the farm is just under 1400 meters above sea level.

Carole Zbinden, owner & manager of Jardin/Quizarra, has put the highest priority on sustainability out of anyone we work with. All the byproducts of the milling process are re-used & recycled on the farm itself. Carole has planted a particular grass that thrives when irrigated with the post-fermentation processing water; all the leftover mucilage is used to fertilize areas of the farm undergoing pruning. Nothing goes to waste on this farm.

The biggest factor for quality improvement that we've seen here has been the strict schedule for pruning & tree maintenance. The farm is broken down into many different plots that are tracked separately all the way through the process. Using this plot system, the trees are cyclically pruned, stumped and ultimately re-planted in waves, striking a balance between not hindering the harvest too drastically while still promoting the growth of new plant tissue. Ultimately, every five years the whole farm is re-planted.

We couldn't be prouder to be able to present this coffee. Jardin de Aromas is a name to remember, and there are even more exciting projects they're working on for years to come.