MADE HERE Troubardor Coffee

When Ignacio Oreamuno pursued his passion to create the Troubardor, a traveling coffee and cocktail bar experience he describes as a "mobile Great Gatsby party," he did not realize that, in time, this would become Troubardor Coffee. &emsp;&emsp;The traveling bar idea seemed ahead of its time here, but an instinct led him to ship it from the New Hampshire coast to Costa Rica, he explains, as "I always, always follow my instinct." &emsp;&emsp;There, he discovered the Aguilar family's coffee farm, Finca Noemy, in San Ramόn. A connection sparked immediately between him and Carlos Aguilar, whose father, Johnny Aguilar, built and previously ran the farm. &emsp;&emsp;When the pandemic struck, the Aguilars agreed to store the bar, and Oreamuno returned to live simply, off the grid, in a cozy hand-built yurt in Hancock, New Hampshire and be with his daughter. Here, he dreamed of his muse showing him the Troubardor logo on a bag of coffee beans and recognized that this was the opportunity to follow. Connecting with the farm in Costa Rica was a part of his journey. &emsp;&emsp;Troubardor Coffee's exceptional flavor is an experience to anticipate and savor daily, "Like having an affair with your secret lover, yet realizing she is your wife," says Oreamuno while brewing a fresh cup of mocha with the Tico Dripper method used in Costa Rica. &emsp;&emsp;He discovered the delight of single-source Costa Rican coffee from Finca Noemy. The quality of this specialty coffee compares with standard commercially produced coffee in the way a fine vintage wine compares with a house table wine due to the terroir, he explains. &emsp;&emsp;"Love can be tasted — and we want people to experience Costa Rica each time they drink our coffee," says Oreamuno. &emsp;&emsp;The description on the bag calls it "a harmonious symphony of earthy, cacao and citrus notes that dance in a lustrous and silky body." &emsp;&emsp;This coffee is grown in the shade of fruit trees; then honey-processed —an eco-friendly approach of sun-drying the outer cherry fruit to caramelize it and impart more flavor to the beans, using much less water than regular rinsing. &emsp;&emsp;The final step is roasting by local women dedicated to their artisanal craft. &emsp;&emsp;Online subscriptions to the coffee are available; a growing number of customers want to enjoy this coffee exclusively. They may choose to receive it every week or every two, three or four weeks. &emsp;&emsp;Oreamuno also leads "blind" adventure tours in Costa Rica — taking clients to surprise destinations and experiences. He calls this company "Dreamcatchers," and he recently began offering similar two- to three-hour tours in Hancock, New Hampshire. He is also busy co-creating a book. &emsp;&emsp;Since leaving an executive advertising career in 2015, he has followed his dreams, embracing "Pura Vida," a national expression of Costa Rica, used daily with meanings like "happy and satisfied" and "thank you," Oreamuno explains; the actual translation is "pure life." &emsp;&emsp;"Doing this lifestyle and following my dreams is for my daughter; teaching her through doing it with me," says Oreamuno. &emsp;&emsp;For more info: visit troubardour.com