Molior Coffee

Franklin "Rubio" Coffee

$26.50

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Size 12 oz 8 oz 5 lbs

Quantity

SPECIALTY COFFEE: Our coffee beans are the only ingredient, no additives. We grow 100% Arabica bean, grown in the mountains under a cool shade for specialty coffee grade. Our coffee is organically farmed without pesticides, herbicides, or fungicides and slow dried in our naturally ventilated drying tunnels on site. Over a 60 day period we allow our coffees more time to absorb intricate flavors from soil conditions. Between our diligent process and rich soil we produce a low acidity drinking experience you will celebrate!

SINGLE SOURCE: Our coffees are from single sourced farms, not blended with other farms. We roast our single-origin offerings to highlight the characteristics that make them individually unique.

ORIGIN: Dominican Republic, Barahona Province, in La Malanga-Polo region.

18°02’46.4”N | 71°14’37.4”W

FLAVOR PROFILE: Franklin's newly planted coffee trees produces a clean and crisp cup of brew that is well balanced and bright. We never add anything to our coffee. These flavor notes describe the natural taste of our coffee related to it's proximity to other plants. All our coffees exhibit a smooth, low acidic mouth feel and inherent of the region.

ROAST LEVEL:

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FLAVOR PROFILE
Smooth, Clean, Bright
ROAST LEVEL
Medium-Dark Roast
PROCESS
Natural | Dry
ORIGIN
Dominican Republic, Barahona
ELEVATION
3,250-3,300 ft
VARIETY
Arabica

Our Farm | Your Cup

Our family of farmers and partners are committed to serving and present you our most delectable experience in a cup. No manipulation, no lavish branding, just wholesome, fruitful, delicious coffee bountiful from our nurtured coffee fields for your enjoyment.

Franklin "Rubio"

FARMER PROFILE

Franklin, known as “Rubio,” the son of Pastora Nancy. At 28 years old he purchased his farm in 2020 and planted 12,000 coffee trees. He is a third generation coffee farmer and continues to work his farm independently. This is quite the accomplishment despite surviving two brain tumors and continuing to battle his third tumor.

DRYING TABLES

NATURAL COFFEE PROCESS

We air dry our coffee cherries through natural ventilation in our drying tunnels. This process takes 60 days. We use only ripe coffee cherries in our natural coffee process to ensure you experience the unique flavor profile each farm has produced. Each bag of coffee is farm to cup.

LOCATION

LA MALANGA, DOMINICAN REPUBLIC

What makes our location unique? Draped in a coffee haven, we are located in the Polo/Barahona mountain sanctuary of Dominican Republic. A sweet spot of farms at an altitude averaging 3,000 feet above sea level, we benefit from a microclimate that enjoys plentiful, even rainfall resulting in large bean sizes indicating an extended growth cycle who's sole purpose is to reward you in your cup!

All our farms have an ocean side view receiving the moisture from clouds pushed up the valley to replenish the soil with liquid sustenance. The aroma of our healthy soil and cool breezes soothe and relax as you wonder our fields of blooming coffee cherries. Our fertile soil influences the flavor profile of each farm. From nutty and chocolate to citrus and fruity, we are known of having a low acidic mouth feel, that is smooth, rich and drinkable for all occasions.