Haggard Select | Direct Trade

Four coffees. Three farms. From the Southern Andes of Ecuador. What's Inside: Four selections from producer Bernie Uhe and CVM, grown along Ecuador's Ruta del Café in Loja. These Direct Trade coffees represent some of the finest work coming from Bernie's La Noria, Eliza, and El Dorado farms, and this project helps pilot the foundational infrastructure for Finca Sendero to bring exemplary Ecuadorian coffee directly to Lore. Tristan Haggard and his family have lived in Ecuador for 16 years. Their small Andean farm, Finca Lindero, operates as a regenerative agricultural system integrating dairy cows, chickens, sheep, and pigs. As their work expands into specialty coffee through Finca Sendero, these four coffees offer a glimpse into the place, people, and coffee culture surrounding that next chapter. The Producer Bernie Uhe runs CVM with his multigenerational coffee-growing family from Ibagué, Colombia. Across his farms in Loja, Bernie carefully selects genetics for their particular expression within the elegant terroir of the Southern Andes. His approach extends below the coffee trees. The farms work to build and maintain soil integrity through permaculture and biodynamic practices, including worm-tea fertilizer and a neem-based soil-health treatment developed by Bernie himself. La Noria has placed in the top tier of Ecuador's Cup of Excellence program since its first harvest in 2021. In 2023, Geshas from two of Bernie's farms placed first and third in the Golden Cup. Green Tipped Gesha — La Noria · 1×1 Variety | Green Gesha Farm | La Noria Elevation | 2000–2076 masl Process | Washed · 1 Day Cherry + 1 Day Honey Roast | Nordic Light Restraint From the same slopes of La Noria comes a second Gesha, handled with a considerably lighter touch. One day in cherry is followed by one day resting in honey before the coffee moves to raised beds inside the greenhouse. There it dries slowly for at least 21 days, turned every eight hours until it reaches its final moisture. Two Geshas. One farm. Two different approaches to letting an extraordinary place and variety speak. Green Tipped Gesha — La Noria · 3×3 Variety | Green-Tipped Gesha Farm | La Noria Elevation | 2000–2076 masl Process | Anaerobic Washed · 3 Days Cherry + 3 Days Honey Roast | Nordic Light Six Days This Green-Tipped Gesha spends three days fermenting in whole cherry, with the bags rotated every 12 hours. It is then peeled and spends another three days fermenting anaerobically in its honey before beginning a slow greenhouse drying period of at least 21 days. It is the more intensive of the two La Noria Gesha preparations in this collection: the same remarkable high-elevation farm, given six days to develop before drying. Borbon — El Dorado · 4×4 Variety | Borbon Farm | El Dorado Elevation | 1780 masl Process | Anaerobic Fermented · 4 Days Cherry + 4 Days Honey Roast | Nordic Light Patience At El Dorado, Bernie's Borbon receives the longest fermentation of the collection: four days in whole cherry followed by another four days anaerobically in honey. Only then does it move to the greenhouse, where the coffee spends at least 21 more days drying slowly on raised beds. It is an unusually patient treatment of one of coffee's great historic varieties, grown here in the Southern Andes of Ecuador. Typica Mejorado — La Noria · 3×3 Variety | Typica Mejorado Farm | La Noria Elevation | 1780 masl Process | Anaerobic Washed · 3 Days Cherry + 3 Days Honey Roast | Nordic Light Another Side of La Noria La Noria returns once more, this time through Typica Mejorado. The coffee spends three days in cherry, rotated every 12 hours, followed by three days of anaerobic fermentation in honey. Like the other lots, it is then dried slowly on raised greenhouse beds for at least 21 days before the best beans are selected and the parchment is stabilized for export. Together with the two Geshas, it gives us another way to experience the character of a farm that has been earning recognition since its very first harvest. The Artwork The artwork for this collection was designed by our in-house designer, Rachel. Inspired by Byzantine Christian motifs with a modern approach, it was created to accompany four distinct expressions of coffee from Ecuador's Southern Andes.