Resolute - 1) Marked by firm determination. 2) Bold, steady.
Roast Level: Medium / Dark
Tasting Notes: Chocolate, Almond and Dried Cherry
Our Resolute Blend is made up of coffee from two origins, Brazil and Ethiopia. It is roasted to highlight Chocolate up front, and balanced with an Almond and Dried Cherry finish. This blend is for our coffee and milk drinkers, but also has a nice full flavor when drinking it black.
Paubrasil delivers the best of a classic Natural processed coffee from the Cerrado and is Ally’s Core Coffee from Brazil. Paubrasil is named for Brazil’s national tree and exemplifies the consistent quality created by Brazil’s seasoned farmers, who use all available technologies to advance production by growing coffees that offer balanced, smooth profiles, despite changing environmental conditions.
Each container of Paubrasil is traceable back to the farm(s) where it was grown through a QR code linking to an online profile compiled prior to shipping the coffee. Paubrasil coffee is transparently certified as part of the Regiao Cerrado Mineiro Designation of Origin program. Coffees certified with the Designation of Origin are grown on farms in an area encompassing 55 municipalities that produce coffees with a unique identity, resulting from the combination of climate, soil, terrain, elevation, and the “know-how” of producers.
Paubrasil’s contributing producers belong to one of nine cooperatives or six associations affiliated with the Cerrado Coffee Growers Federation, have signed a statement of good practices in accordance with Brazilian labor laws, and store coffee in accredited warehouses post-harvest.
Named for Ethiopia’s national tree, Ally’s Acacia Core Coffee comes from smallholder farmers in the Guji region of Ethiopia. The sweet, fruity profile of Ethiopia Acacia Natural is selected to represent the classic flavors of some of Ethiopia’s best recognized coffee producing regions. Our Core Coffees reflect the work of whole communities, and the Ethiopia Acacia Natural is produced by the smallholder farmers who characterize the coffee production landscape of Ethiopia.
In these southern regions of Ethiopia farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness. Natural processed coffee is transferred directly to raised drying beds. The ripe cherries are turned constantly as they dry in the sun.