Whether you know him as the Yeti in the Himalayas, the Mapinguari in South America, the Skunk Ape in Southeastern US, or the Sasquatch in the Pacific Northwest — Bigfoot is a legend worldwide.
Our Bigfoot Dark Roast coffee is a tribute to this legend. It took 6 months of experimentation in our coffee lab and three distinct beans to develop a roast that’s as bold and big as the big hairy wildman.
Bigfoot Dark Roast is a rare triple blend of South American fair trade, organic coffee beans. They originate from subtropical Minas Gerais, Brazil, and Calama, Bolivia, and tropical Ciénega, Magdelena, Colombia. This blend is as pure as coffee gets and profound complexity is its crowning glory.
Sustainable Coffee from The Dutra Family Farm in Brazil
Minas Gerais is the largest of the three major Brazilian growing regions with six micro-regions, which account for 50 percent of Brazil’s production. From this region, we partnered with the Dutra farm, a family-run business with a passion for sustainability.
The Dutra family started planting coffee in the region over 50 years ago and has grown the estate to nearly 2,500 acres. There are 10 distinct farms where coffee cherry from 3 million coffee trees is harvested by hand by more than 600 seasonal workers. This smaller-sized operation allows the Dutra family to focus on specialty grade, fully traceable lots for direct-trade relationships.
Fazenda Dutra aims to run only on clean energy. All of the depulpers run on solar power, and the mechanical dryers will soon be as well. The estate also boasts nearly 750 acres of native forest to protect water sources and create natural barriers to protect the coffee trees from wind and erosion.
The Dutra family supports their workers by providing schooling at the estate and a health care program for employees and their families.
Fair trade, Organic Coffee from The Bolivia AGROCAM Collective
While Bolivia is not as well known for its coffee production, it has some ideal coffee-growing regions.
Our Bolivia selection is a fair trade, organic-certified coffee from Asociacion Agropecuaria Calama Mojsa (AGROCAM), located in the Calama Region around 22 miles from the Bolivian capital of La Paz. The Calama region, where our coffee selection is grown, is subtropical, with mild weather, ranging from 18°C (64°F) to 25°C (77°F), and the cropping season is generally from May to September.
AGROCAM is a small association of 30 organic producers in the Calama region, where 95% of all Bolivian coffee is grown. Producers typically cultivate 3 hectares of land, with a total cultivated area of 94 hectares.
Producers harvest ripe cherries and pulp on the same day. The fermentation process takes an average of 15 hours followed by washing in their own mill, later let to dry on wooden pallets.
Fair trade, Organic Coffee from CooCafe Co-Op in Magdelena, Colombia
Coffee was first brought to Colombia in the 1700s by Jesuit priests. According to legends, the Jesuit Priest Francisco Romero had parishioners cultivate coffee as part of their penance after their confessions.
By 1850, coffee cultivation spread across the provinces of Cundinamarca, Antioquia, and Caldas. And by the end of the century, coffee exports grew from 60,000 bags to more than 600,000 bags per year.
Our Colombian coffee is grown in the Santa Marta Sierra Nevada in the department of Magdalena — a Caribbean coastal range distinct from the Andes range that makes up the majority of Colombia’s coffee lands.
Ciénaga is a short trek from the beach town of Santa Marta. This is where COOPERATIVA DE CAFÉS ESPECIALES SIERRA NEVADA (CooCafe) works with 38 coffee producers. The tight-knit group cultivates coffee on farms that average 5 acres in size. Small enough for each producer in the group to manage their own micro-mill where meticulous care in the cherry selection, depulping, fermenting, and drying of coffee takes place. Bananas, corn, and avocado trees are also grown alongside coffee for local consumption.
A local Colombian exporter assists producers with traceability and quality control throughout the post-harvest process, and they also prepare the coffee for export. The collaboration helps producers access the international market and gain improved premiums based on a reputation for quality and certification.
The Legendary Flavor or Bigfoot Dark Roast
Though you’ll definitely be lured by its powerful aroma and taste its audacious presence going down, the best surprises come in swells of flavor. Dark chocolate, buttery toffee and raisins initiate, followed by unexpected floral hints with lime. It’s like the allure of aromas from a cabin stove and fresh blooms from a subtropical rainforest.