Featured
This lot of 100% castillo from Rodrigo Cortez was passed on to us by our friends over and Bows and Arrows. This year, due to renovations and weather the production was way down. Not enough for Bows, but that worked out for us. Los Andes is located at almost 2000 MAS in Huila. Rodrigo is very careful when drying the coffee and uses covered, raised beds where he constantly rakes the parchment to ensure even drying. We probably won't have the opportunity to get this coffee next year and we only have 3x35kg of it, so get it while it lasts!
________________________________________________________________
Grapefruit, Red Berries and Panela
340g
Smallholders in the area of Gedeo, Yirgacheffe, produce heirloom varietals at 1800-2000 MAS. The cherries are hand sorted for ripeness before being brought to the Wote washing station. Upon arrival, the coffee gets 36 hours of fermentation, a 4 hour soak and then dries for 12-15 days on raised beds.
______________________________________________________________
Lemon and Black Tea
340g
Yimi Guarnizo has being growing coffee with his family since he was 5 years old and this is his beautiful micro-lot of 100% caturra grown in Tarqui, Huila. He uses 10 workers to pick and collect the coffee within a week, then selects only the red, well-ripened cherries for this lot. After pulping, the coffee is washed 4 times and then left to soak for another 2 hours, a 36 hour process before being moved to raised African drying beds where it is stirred every hour. The drying process takes 30 days.
________________________________________________________________
Green Grape, Cashew and Toffee
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.
________________________________________________________________
Peanut Butter and Milk Chocolate
340g
A simple, sweet Peruvian coffee decaffeinated by Swiss Water in Burnaby. For those who love the taste of coffee but don't want the effect.
______________________________________________________________
Dried Fruit and Pastry. Swiss Water Processed.
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.
________________________________________________________________
Hard Strawberry, Dried Banana and Molasses.
340g