ACAC + RAGGED EDGE ROASTING COMPANY = ACAC’S BEAN CLUB
Print out a copy of Our Roasts v2 for your ordering convenience!
You can now have fresh roasted Ragged Edge coffee at home! ACAC is starting a Bean Club. We are offering Ragged Edge Roasting coffee beans by the pound and everyone benefits. You benefit by saving $1.50 per real pound (16 ounces!) of Fair Trade, locally roasted, shade-grown beans that you purchase through the Bean Club. ACAC benefits because proceeds support programs for low income families (who also benefit) at the Arts Education Center.
HOW THIS WORKS:
- Orders will be placed once a month so plan on ordering enough to last. 5# bags available!
- Orders will be placed on the 15th of each month.
- All orders received after the 15th will be included on the next month’s order.
- All orders are fresh roasted and whole bean.
- Please arrange to pick up your order within 3 days of when you are notified that it is ready.
- Price per pound at this time is $10.50. (If you purchased this from the Ragged Edge retail it would be $12 per pound.)
- This coffee is by the pound, 16 ounces.
- Please note that the grocery store coffee is not a full pound so it looks less expensive and it won’t be as fresh as this.
- Please note that the price of coffee will fluctuate because of growing season conditions and market demand.
- All orders must be picked up at the Arts Education Center, 125 South Washington St., Gettysburg. 717-334-5006.
- Ordering instructions are at the end of the page.
1. Direct Trade, Organic Honduran Marcala – Roast Level: Medium – Farm/Co-op: Honduras Lenca
This is our flagship coffee. Cultivated in the high mountains of the Marcala region in Honduras, we have partnered with the Lenca Coffee Co. and buy directly from the farmer, the Garcia family. Owned and operated by the Garcia family, the Lenca Coffee Co. has been growing coffee the same way for four generations: using organic farming techniques and growing under native fruit trees. Their farm is located at 4,000 ft above sea level where the coffee cherry matures more slowly producing a bean that is richer in flavor, less acidic and naturally lower in coffee. Proceeds from the sales of our Honduran Marcala, in conjuction with the Lenca Coffee Company, go to support the foundation “Niño de la Montaña” ( Children of the Mountains), which provides assistance for children’s programs in Marcala.
2. Fair Trade, Organic Guatemalan Huehuetenango – Roast Level: Medium-Dark – Farm/Co-op: Guaya’b Cooperative – Available in French Roast
The Guaya’b Cooperative comprises of 300 Maya-Quiche farmers in Western Guatemala. The indigenous coffee growers are committed to environmentally friendly farming practice. Since the mid 20th century, the cooperative has been revitalizing the landscape that was stripped bare by industrialization of the early 1900s, and brought economic collapse to the families that live in the region. Growing strictly shade grown coffee and using organic fertilizers and herbicides since the 1960s, the natural flora and fauna has had a chance to return and thrive, and create economic sustainability in the area.
3. Fair Trade, Organic Bolivian Caranavi – Roast Level: Light – Farm/Co-op: Colonia Uchumachi
The Caranavi Province is located in Western Bolivia near the Peruvian border, and since 2003, has been the main producer of organic coffee coming from Bolivia. The Colonia Uchumachi cooperative is operated by the indigenous native nation of the Aymara who have lived in the region for nearly 800 years. All of the coffee is harvested by hand and the cooperative uses Andes mountain spring water in the cultivation process. Every bean is hand selected by “palliris,” specialized food graders from the cooperative to ensure the highest quality.
4. Fair Trade, Fair Trade Ethiopian – Level: Light-Medium – Farm/Co-op: YCFCU Cooperative
Ethiopia offers an unparalleled range of unique cup characteristics. Semi-forest conditions yield many different indigenous tree varieties, creating the special flavor.
5. Fair Trade, Fair Trade Costa Rican Tarrazu – Roast Level: Bold – Farm/Co-op: CoopeAtenas Cooperative
The Tarrazu Valley in central Costa Rica is famous for its coffee. The perfect mix of altitude (3000 ft) and climate allows Tarrazu coffee to mature longer on the tree which makes the flavor more complex and balanced with less acidity. CoopeAtenas Cooperative is located on the western side of the Tarrazu Valley. Established in 1969, the cooperative was founded as an agricultural collective to assist area farmers to process and sell their coffee harvests. Over the years, the cooperative has built and maintained a supermarket, hardware store, automotive service center, warehouses and a medium sized coffee mill to aid it’s members.
6. Fair Trade, Fair Trade Rwandan Buliza – Roast Level: Medium – Farm/Co-op: Taylor Winch, Ltd.
Following the 1994 genocides, the USAID Pearl project began funding coffee farming in Rwanda. Buliza coffee has perfect growing condition, like high altitudes, yielding a silky body, lemon-citric acidity, & notes of dark chocolate.
7. Fair Trade, Fair Trade Guatemalan – Roast Level: Medium – Farm/Co-op: Finca La Providencia
With plenty of rainfall and a 1320m altitude, Finca La Providencia beans produce an award-winning sweet taste. The farm has it’s own natural water source, so the beans are washed in natural spring water.
8. Fair Trade, Fair Trade Nicaraguan – Roast Level: Medium – Farm/Co-op: UCA San Juan de Rio Coco
PROCEEDS BENEFIT – PROJECT GETTYSBURG-LEON – http://www.gettysburg-leon.org/
UCA SJRC unites 8 co-ops to promote economic and social development in Nicaragua. The cherries are meticulously handled from cultivation to drying.
9. Indonesian Karo Highlands – Roast: Medium – Farm/Co-op: Dolok Sang gul
The Karo Highlands coffee comes from a group of farmers in Dolok Sanggul, in the Humbang Hasudutuan District of Northern Sumatra. With a population of 200,000, Dolok Sanggul has become the center of economy and trade in the district. With six distinct ethnic groups residing in the area, there is an extremely diverse population, each with different languages, histories, traditions and religious beliefs. Located just south of Lake Toba, the region is referred to as the production area for Lintong-type coffees. Farms are located at 1500 meters above sea level and the 786 coffee producers in this producer group have a total combined production area of 3,673.5 hectares. Harvest months fall between March-May and September-January, with production averaging 40-50 tons/week.
10. Brazilian – Roast: Light-Medium – Farm/Co-op: Fazenda Grupo BSC
These coffee beans, processed using the “natural” method, come from Fazenda Grupo BSC in the well-known Sul Minas region of Minas Gerais state, in Brazil. The “natural” process is the most common in Brazil, and makes these coffee beans popular for espresso blends because of its ability to provide floral hints and rich crema. In the natural process, coffee cherries are harvested and dried directly under the full sun in large concrete patios or mechanical dryers. Neither the skin nor the coffee cherry pulp (mucilage) are removed by means of water or fermentation. The coffee cherries dry and ferment like raisins and provide their characteristic flavor and aroma. The drying is done over a 7-10 day period, until 11% moisture content is reached. After drying, the coffee is kept in wooden silos at the farm’s warehouse for resting (reposo).
11. Columbia – Roast: Light-Medium – Farm/Co-op: Santa Barbara
The Santa Barbara coffee estate, located in the well-known Antioquia region of southwestern Colombia, is near the city of Medellin. The coffee is grown by Pedro Miguel Echavarria, whose family has been in the coffee business for over four generations. The family’s beginnings in the coffee business date from the early 20th century when Pedro Miguel’s second great grandfather, Don Alejandro Angel, became the first major exporter of Colombian coffee. Pedro Echavarria, husband to one of Don Alejandro’s great grandsons, ventured into growing coffee (not just exporting it) three decades ago. He built a coffee estate from the bottom up. After much deliberation he ended up deciding for Santa Barbara, a small county encroached into the Andean mountains in the state of Antioquia. Santa Barbara offers a land with distinctive and crucial qualities, such as micro-climates (due to the combination of altitude with warm air from the Cauca river valley), singular volcanic soils, perfect altitude, and a tradition of excellence in the production of coffee. The Santa Barbara Estate has 350 hectares in coffee fields, a size which has proven to be perfect to afford a state of the art beneficio (wet mill) without being too large to sacrifice quality. Mr. Echavarra manages the company with the help of his three sons, Nicolas, Camilo and Pedro Miguel. The Estate employs over 1,000 committed workers.
12. Decaf – South American Decaf Blend – Roast: Medium-Bold – Farm/Co-op: Invalsa
These beans were sourced from producers in Bolivia and Brazil, and were decaffeinated at the Descamex plant in Veracruz, Mexico. They were decaffeinated using the patented, chemical-free, Mountain Water process, which removes caffeine from coffee beans without the use of solvents or chemicals.
13. Flavored – Mocha Mint, Vanilla, Hazelnut, Gingerbread House Blend, Salted caramel
All of our flavored coffees are a blend of Brazilian and Columbian coffees and mixed with natural and artificial flavoring oils after the roasting process.
Phone – please call 717-334-5006. Pay by credit card/debit when you order.
Mail – Bean Club Order Form
Paypal – Select the type of coffee, press the add to cart button and you can then change your quantity amount on the next page, to order more than one pound of each type of coffee. You do not need to be registered with Paypal to order, you can log in as a guest.