DETAILS
TOMORROW SEASONAL PROJECT #1256
Medium & Cozy
Roasted by Ruby Coffee Roasters
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DETAILS
Curator's Notes
Named after the Tomorrow River flowing next to Ruby’s roastery, this seasonal brew showcases stand out organic coffee from up-and-coming coffee farmers. Taste sweet maple-taffy, creamy milk chocolate, and cheers to a better tomorrow!
Roaster's Notes
https://rubycoffeeroasters.com/collections/coffee/products/tomorrow-seasonal-project The Tomorrow River flows just a few yards from Ruby’s Nelsonville headquarters and roastery. The river may be small, but it flows fast and powerful through town. Though it maybe slight on a map, the Tomorrow River is the center of ecology in Nelsonville. We like to think of Ruby’s Tomorrow Seasonal Project working the same way. Ruby started with the goal of bringing amazing coffee quality to an audience who is looking for it. As we established new relationships with coffee producers, we were able to source their best quality lots, and have been doing so for 6 years. As Ruby has grown, so now has our commitment to these direct partnerships. Many farmers that we work with produce a wider selection of coffee lots than we’d previously put on offer. Tomorrow Seasonal Project allows us to feature unique, amazing single origin coffees from these direct partnerships that may have been previously relegated to a blend. This helps Ruby purchase more coffee from each farmer that we work with at a premium specialty coffee pricing. Santuario is a co-operative in northern Peru that’s designed to unite smallholder farmers in a vast, ecologically diverse region. While most co-ops in Peru are designed to create large bulked lots of coffee to market to big roasters, Santuario is set up to help small farmers with variety planting, organic farming transition, and the co-op regularly sends agricultural experts out to consult with farmers on planning for the future. We think this coffee is a great fit for Tomorrow, as it represents what the future of specialty coffee can mean to a group of farmers that’s new to this market, and how stellar coffees can easily go overlooked for years.
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