Featured
This special pick offering from San Agustin Las Canas is a very clean and beautiful example of coffee from Antigua. Fully washed and sun dried on patios and in greenhouses, this coffee is well cared for and it shows in its clean cup. Bourbon, Caturra and Villa Sarchi are the varietals grown at the altitude of 1600-1880M. Expect a nice soft apple fruit character along with nice milk chocolate with cinnamon. Delicious and easy.
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Red Delicious Apple and Milk Chocolate.
340g
Costa Rican coffees aren’t something we come into often, so we decided to kick off the summer with this fun offering. From the Tarrazu region, this lot consists of Caturra and Catuai varietals grown at 1400-1500M. The well-designed greenhouses cope with the wet conditions of the region and allow for proper drying which translates to a cleaner cup and stable coffee. The coffee is passed through an electronic sorter, twice, and that reduces the chance of ferment-y cups and creates greater consistency. The San Diego mill is also rated as the most sustainable mill in Central America. In the cup, expect a syrupy sweetness, bright fruit and nutty backbone.
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Honeydew and Candied Almonds.
340g
Amparo Botina's farm, El Encinal, is nestled in a valley above the Los Arrayanes river in the Nariño region. Her farm sits 1880-1930 MAS where she grows red and yellow caturra, castillo and typica. Sourced by Apex Coffee Imports, this is our first farm-direct relationship coffee and we're thrilled to be working with both Apex and Amparo to get the privilege of enjoying this coffee for years to come.
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Hard Strawberry, Dried Banana and Molasses.
340g
Our house blend currently consists of Brazil Seven Falls. Seven Falls comes from approximately 900 MAS and is mechanically processed and sorted. This coffee has been very consistent in having a sweet-nut profile year after year. A real crowd pleaser that even specialty coffee naysayers would enjoy.
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Peanut Butter and Milk Chocolate
340g
This is a really nice decaffeinated coffee by Swiss Water, and it’s Ecuadorian which is something different for us. This coffee produced by the ACRIM co-op consists of Typica and Caturra, grown at 1800-2000M in southern Ecuador, near Peru. Easily one of the better decafs we’ve ever tasted and it’s also certified organic.
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Orchard Fruit and Créme Brûlée.
340g
Smallholders in the area of Sede, Yirgacheffe, produce heirloom varietals at 1780-1870 MAS. The cherries are hand picked based on ripeness, density and lack of defects before being brought 8 collection sites. Once collected, the coffee makes its way to the Eshete PLC washing station which is owned and run by Alemayu Yirdaw, Gizaw Alemayu, and Wondosen Alemayu. Upon arrival, the coffee gets 36 hours of fermentation, a 12 hour soak and then dries for 10-13 days on raised beds.
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Fuzzy Peach Candy, Black Tea, Floral.
340g