Siempre Verde Farm
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About
Siempre Verde Farm is the Granda family's coffee farm in the Andes of Ecuador, about an hour and a half north of the equator near the Pululahua Geobotanical Reserve. The family grows, hand-picks, ferments and dries every lot themselves and carries the coffee all the way to the US, where Martin Granda roasts it in small batches in Amesbury, Massachusetts. The lineup is all their own farm: Ingapamba, El Sendero, La Esperanza and El Colibrí lots from light to dark, plus a house blend, a cold brew roast and a seasonal blend, shipped across the US.
Our Story
The farm has been in the Granda family for generations. Ramiro Granda, an agronomist and the third-generation owner, runs production with his wife Vicky, who manages operations and quality control, and all three of their children work in the business: Martin handles customer relations and roasting in the US, David works on roast profiles and sensory analysis, and Emilia designs the farm's graphics. The coffee grows on shaded lots among native plants, watered by drip irrigation from the farm's own mountain springs, and it is picked and sorted by hand. Unlike many farms, the Grandas employ their team year-round, with medical and paid time-off benefits, and they pay the full cost of importing their coffee to the US themselves, so it stays in the family's care from seed to cup. Martin built SVF Coffee as the farm's US branch after years of learning the trade, and he roasts the family's coffee himself. The family also hosts origin trips to the farm.
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Coffees
Med-DarkEcuador
Limited Edition'Ber Blend - Medium-Dark Roast
Washed process
CinnamonToasted AlmondsWarmingFull-Bodied
Seasonal blend for September through December. Toasted almonds and cinnamon, full body, warming finish.
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opens roaster's store
Med-DarkEcuador
Cold Brew - Medium-Dark Roast
Washed process
Cacao NibsSugar CaneFull-BodiedSmooth
Roasted with cold brew in mind. Cacao nibs and sugar cane, full-bodied and smooth, with a hint of candied fig.
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opens roaster's store
DarkEcuador
El Colibrí - Dark Roast
Washed, double anaerobic process
Dark ChocolateDried PlumsSmoothRich
Named for the emerald hummingbirds on the farm. Double anaerobic. Dark chocolate and dried plum, hints of clove and hazelnut.
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opens roaster's store
DarkEcuador
El Sendero - Dark Roast
Washed process
ToffeeChocolateBrown ButterDelectableSweet
A dark roast that keeps its sweetness and brightness. Toffee, chocolate and brown butter, and it works as a pour over.
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opens roaster's store
LightEcuador
El Sendero - Light Roast
Washed process
MandarinHoneysuckleBrightSilky
Lively and bright, with mandarin and honeysuckle up front and an apple sweetness that builds slowly.
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opens roaster's store
MediumEcuador
El Sendero - Medium Roast
Washed process
PlumPanelaSyrupyFlavorful
Easy to brew and a crowd pleaser. Plum and panela sweetness with a syrupy, flavorful body.
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opens roaster's store
LightEcuador
Ingapamba - Light Roast
Washed process
RaspberryLimeadeRefreshingBright
From Ingapamba, the part of the farm around the family farmhouse. Juicy and bright: sugared raspberry, tangy limeade and a lemon-like acidity.
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opens roaster's store
MediumEcuador
Ingapamba - Medium Roast
Washed process
Red AppleCaramel SweetnessBalancedVibrant
Red apple over deep caramel sweetness, balanced between depth and vibrancy. Lively but smooth.
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opens roaster's store
MediumEcuador
La Esperanza - Medium Roast
Washed, double anaerobic process
PeachesHoneyAllspiceCreamy
Double anaerobic fermentation. Peaches and honey, a sweet and creamy body, and a lingering warmth of allspice.
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opens roaster's store
MediumEcuador
SVF Blend - Medium Roast
Washed, double anaerobic process
Dried ApricotCaramelSilkySweet
La Esperanza and El Sendero, two of the farm's own lots, blended. Silky and sweet with dried apricot and caramel.
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opens roaster's store
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