Our delicious High Altitude blend whole bean coffee is a marriage of two distinct Arabica varieties. We mix the Yirgacheffe Ethiopia bean, one of the world’s oldest varieties that has been cultivated for over 900 years, with Huehuetenango, Guatemala, one of the world’s youngest beans, only having been cultivated commercially since 1850.
Pour yourself a delicious cup of High Altitude Blend or your other favorite Tower coffee and discover the origin of our delicious brew.
The Origin of Arabica Coffee
You may know that Arabica coffee is considered some of the most delicious in the world. And that’s why so many gourmet coffee purveyors note when they are serving you 100% Arabica beans.
Coffea Arabica was first discovered in Ethiopia, the birthplace of coffee. From the forest of Southeastern Ethiopia, coffee seeds were transported to Yemen to be cultivated as a crop.
Coffee historians believe that this species got its name when the beans crossed the Red Sea to Yemen and Lower Arabia — which is why some people refer to it as “Arabic” rather than its scientific name “Arabica.”
In the 17th century, a small number of trees were taken from Yemen to form the basis of most Arabica production today. These trees were from the Bourbon and Typica varieties.
A Tale of Two Arabica Bean Varieties
We called our distinct blend High Altitude to reflect the ideal growing conditions at which Arabica beans can thrive. Our coffee bean sources come from two eco-conscious growers in two of the top-growing regions of the coffee world.
Grower Adado Cooperative
Variety Indigenous Cultivars
Region Gedeo Zone, Southern Nations, Nationalities and Peoples' Region, Ethiopia
Harvest October – December
Altitude 1750 – 2350 masl
Process Fully washed and dried on raised beds
Located in the Gedeo Zone of Southern Nations, Ethiopia, Yirgacheffe translates to “land of many springs” and is known by many as coffee’s place of origin.
Growing in a perfect climate at an elevation of 1,700 to 2,000 meters above sea level, the green coffee bean is harvested organically without any agricultural chemicals. The coffee plants flourish in higher elevations abundant with water, lush vegetation, and mineral-packed red clay soil under the shade of the multiple species of African trees. The cherries are individually picked as each becomes perfectly ripe.
Grower Finco Palo Blanco
Altitude 1700 masl
Process Honey dried
Certifications Organic, Rainforest Alliance
Guatemala is the 10th largest coffee-growing origin in the world. It has over 300 microclimates, rich volcanic soils, and a long tradition of artisanal coffee production.
The Huehuetenango region in Central America, is one of the highest, driest, and most mineral-rich regions for best cultivation. The green beans are sorted by hand so that only the best beans are selected.
After de-pulping, fermenting and sun-drying, the coffee pulp becomes fertilizer and is returned to the coffee plants. This region’s cooperative is dedicated to helping farmers learn methods of sustainable agriculture and organic farming.
A Flavor Match That Elevates The Senses
The Yirgacheffe beans are an indigenous variety with blueberry and chocolate flavor notes. The Huehuetenango, Guatemala beans are the Bourbon variety and have notes of plum, cherry, and chocolate.
And when mixed together, the intermingling of flavors creates a rare fusion of floral and citrus notes rolling over strawberry and chocolate like a sweet dessert.