The Giant Saguaro is the famous cactus most people think of when they hear someone say cactus. Its blossom is the state flower of Arizona, where it is native to the Sonoran Desert. They’re also native to the Mexican State of Sonora and the Whipple Mountains and Imperial County areas of California. That’s it. No place else. They’re tough to grow and they only grow from seed. You can’t take a cutting of it and expect it to grow. It won’t.
Not only that, but it takes them a long time to grow their iconic arms. The arms only start to grow after 75-100 years. Before they grow arms (and some never do), they’re called spears. The tallest Saguaro was a spear that grew to 78 feet near Cave Creek, AZ. They can live for more than 150 years and easily grow over 40 ft. tall with a girth of 10 ft. That’s a big ‘ole cactus.
They grow twice as fast with more water, so places like Tucson see faster Saguaro growth than Phoenix. They soak up rain water and visibly expand. Then they slowly consume the water, savoring it.
In a similar vein, our Saguaro coffee is the type of coffee cup you think of when you think of coffee. We don’t always get the same bean, but we always shoot for a similar flavor in our roasts. Most of the beans in our Saguaro offering stem from Central and South America.
Our current Saguaro is no different. It has a traditional flavor, while being from Central America. It was grown at a mile-high elevation in and around the town of Santa Maria Yucuhiti, in the Sierra Juárez mountain area of Mexico. It was wet processed and is a Fair Trade and Organic certified coffee.
That means the farmers are following organic farming guidelines, and that payments are made in a transparent way for both farmer and the buyer. It’s a proven crowd-pleaser, standing up well to cream and not competing with sugar. Mild in flavor, it starts with a caramel sweetness, offsetting cacao bitterness, and roasted nut tones. In terms of music, I like to think of this coffee in the lower end of the spectrum, a solid bass that won’t knock your heart out of your chest. But it gives you that pleasant thump. As the cup cools, it brings out flavor notes of raw sugar, walnut, sweet breads, and dark chocolate like a Hershey’s Kiss.
You could rock this coffee in an espresso machine on a fine grind, and it works well at a 15-1 ratio in a pour over or drip brewer for those who like a little stronger cup but is also a great 20-1 ratio. We also hope to have it for sale within the next few weeks. If you want to be first on the list to find out when it’s for sale, go ahead and sign up for our no-spam mailing list and I’ll hit you up as soon as it’s ready to go.