Organic Tomorrow Seasonal Project — Wholesale

We Taste: Almond - Molasses - Cinnamon - Red Apple

Medium Roast

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Orders placed by 4:00 p.m. on Monday, Wednesday, Thursday, and Friday will roast and ship the next business day. Thank you!

12 oz / 340 g whole bean

LOOKING TO THE FUTURE:
WORKING WITH FARMERS TO STRENGTHEN COMMITMENT

The Tomorrow River flows just a few yards from Ruby’s Nelsonville headquarters and roastery. Though it maybe slight on a map, the Tomorrow River is the center of Nelsonville, carrying momentum across Central Wisconsin and through our town. The Tomorrow Seasonal Project is designed to work the same way. Though it may just be one small project, we hope it carries momentum for developing farmers across generations. One major hurdle for coffee farmers transitioning to specialty coffee farming is finding a buyer for their new coffee quality. A lot of these coffees end up purchased at lower prices destined to be included in a blend.

The Tomorrow Seasonal Project is designed to target standout coffees from farmers in transition and feature them as single origin releases. When we realized most of these coffees came from certified organic farms, we decided to make the project a permanently certified organic offering.

Located in the La Concordia district of Chiapas in Mexico, the Plan Baja community is relatively close to large cities — only a four hour trip from the Chiapas airport. At 1400 and 1600 meters above sea level, the predominant varieties in the area are Bourbon, Marsellesa, and Costa Rica. Farm sizes in the area range from 1-2 hectares and fermentation is carried out for approximately 40 hours in concrete tanks with drying lasting between 12 and 15 days on patios and raised beds, with lengths varying based on weather.