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Molior Coffee

Pastora Nancy Coffee

Pastora Nancy Coffee

$22.50
$22.50
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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°04’31.22N | 71°24’14.59W

FLAVOR PROFILE: The coffee trees on Pastora Nancy's farm grow among historical citrus fruit trees, imparting naturally smooth, citrus, and fruity notes to her coffee beans. 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 Barahona region.



ROAST LEVEL:
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  • FLAVOR PROFILE

    Smooth, Citrus, Fruity

  • ROAST LEVEL

    Medium-Dark Roast

  • PROCESS

    Natural | Dry

  • ORIGIN

    Dominican Republic, Barahona

  • ELEVATION

    2,900-3,025 feet

  • 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.

PASTORA NANCY

FARMER PROFILE

Almost anyone who visits La Malanga finds their way to Pastora Nancy’s house. Her legendary and powerful connection to God results in visitors from all over the globe. Her coffee was rated the highest of our natural coffees and yet their poverty is evident. When asked what does she need, she responds, “We are poor, BUT we have the Holy Spirit.” Such humility.

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.

Brewing Methods

The method of brewing and grind can lead to significant changes in the taste of the coffee.
Choose which method best suits your pallet.

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