Direct Trade Relationship Coffee

Alpen Sierra’s First Time Offering

The Direct Trade Relationship Coffee (DTRC) business model emerged from the share desire of roasters and producers to forge direct partnerships that ensure farmers are fairly recognized and compensated for their dedication to quality and craftsmanship. This model eliminates intermediaries, ensuring farmers receive 100% of the proceeds from their coffee sales. At the same time, it provides roasters with consistent access to high-quality, traceable coffee. By visiting farms during harvest and processing, roasters can directly observe the coffee’s journey from cherry to cup and confidently select fresh, authentic specialty coffees with verified flavor profiles.

During a recent trip to El Salvador, our Coffee Master, Christian, had the privilege of meeting farmers committed to excellence in specialty coffee production. Among them were the Samoya family, owners of Café L’Etranger in the renowned Antiguo coffee growing region. They warmly welcomed Christian, sharing their expertise, innovative processes, and the diverse varieties and cultivars grown and processed on their farm.

The Samoya family is spearheading new approaches in hybrid coffee cultivation and processing through their initiative, The Coffee Hope Project. One highlight for Christian was their anaerobically fermented, natural-processed Yellow Icatu cultivar, which delivered an exceptional flavor experience. Farmers in coffee-producing regions face increasing challenges due to climate change, including the rise of pests like the coffee borer worm (Broca) and diseases such as leaf rust (Roja), which have devastated heirloom Arabica varieties worldwide.

The Yellow Icatu cultivar, developed in 1993 by the Instituto Agronômico de Campinas in Brazil, is a testament to modern coffee breeding efforts. It combines the flavor complexity of Coffea arabica with the drought and disease resistance of Coffea canephora (commonly known as robusta), offering both resilience and quality.

Innovative processing methods, such as anaerobic fermentation, are gaining traction among forward-thinking producers. This method, when paired with washed, honey, or natural (dry) processing techniques, creates coffees with distinct and captivating flavor profiles. These experimental processes are reshaping the sensory experience of coffee, delighting even the most discerning aficionados.

Alpen Sierra is proud to present our first DTRC coffee, sourced directly from the Samoya family’s Café L’Etranger. This exclusive microlot showcases the dedication and innovation of its producers. The coffee offers a complex and nuanced cup, with notes of fruit, hazelnut, cocoa, and subtle floral aromatics of rose. Roasted lightly to highlight the varietal’s characteristics and its anaerobic natural processing, this coffee is a true celebration of craftsmanship and collaboration.

Buy our first ever Direct Trade Relationship Coffee: El Salvador Cafe L’Etranger Microlot