Kenya AA from $13.99
Originally offered as our December Coffee Club offering, we decided to roast a bit more, allowing all our customers to access this remarkable find. There's a very limited quantity, so don't miss out! Origin: Nairobi, Kenya Roast Level: Medium Process: Washed Notes: Red wine, turbinado cane sugar, cranberry, lime Description: "We look forward to sourcing Kenyan coffees due to how clean and complex they are. I don't think there's ever been a disappointing Kenya on the cupping table. This Kenya AA stays true to that assessment. We roasted this a bit longer than normal in an attempt to tame the classic high acidity that so many Kenyan coffees carry. As a result, you will find a remarkably sweet and modestly heavy body in the cup. We came across notes of red wine, turbinado cane sugar, a traditional brownie, and a subtle note of cranberry. The acidity is very mild, lime-like, and mostly noticeable in the finish, and it pairs pleasantly with the sticky sugary sweetness that lingers on the lips. If allowed some time to cool, we found the cup transforms to a nearly tea-like cup that is silky smooth with a surprising black tea finish. Honestly, this is a stellar Kenya and I couldn't have hoped for a better result..." - Roaster Tony Background: Kenya AA is sourced from the Kenyan open auction system, which is part of the Nairobi Coffee Exchange. The quality of coffee and transparency in access has allowed for strong prices relative to other origins. Most coffee is grown in the hills surrounding Mount Kenya, where the rich soil helps produce high quality coffee. Farmer plots are exceptionally small and are generally classified by number of trees in production rather than the physical area of the farm. This allows farmers to exercise significant control over the coffee picked and delivered to the local wet mill. These mills have an abundance of water, which allows for the high-end washing methods that showcase the hallmark Kenyan profile.
Brazil Legender Especial from $12.99
Rich, caramel aroma cascades into a smooth wave of baker's chocolate, exotic fruit and macadamia nut. Legender Especial is a blend of coffees grown in the unique micro-regions of Machado, Poco Fundo and Campestre, located in Minas Gerais State, Brazil. Whereas most coffee regions in Brazil are well-known for large coffee plantations in big farms, Legender Especial goes in the opposite direction, consisting of small farms called sitios. Notes: Baker's chocolate, exotic fruit, macadamia nut Origin: Minas Gerais, Brazil Process: Natural Medium Roast Level
Colombia Gran Galope from $14.99
Colombia Gran Galope Origin: Nariño, Colombia Process: Washed Roast Level: Medium Notes: Ripe berry, candied pear, cocoa, malt Description: This fresh crop Colombia comes to us from Nariño, one of the most well-known growing regions in Colombia. It was grown at a high altitude and as a result there is plenty of complexity in the cup. Look for notes of ripe berry, candied pear, cocoa, and malt flavors. While this is a medium roast, the body is surprisingly silky. The cup finishes with a tart acidity and fruit-like sweetness. Background: Gran Galope lots are Excelso grade coffees (15/16 screen size) that have been cupped and evaluated for their "workhorse" versatility. These lots are expected to have a balance of sweetness, fruity effervescence, and a foundation of cocoa and/or toffee. Most Excelso Gran Galope offerings are a blend of coffees from between 10–30 smallholder farmers and are traceable to the region. Gran Galope selections from Huila are cupped and purchased in Pitalito; selections from Cauca are cupped and purchased in Popayán; and Nariño Gran Galopes are cupped and purchased in both Pasto and La Unión.
Ethiopia Sidamo from $14.99
Our single origin coffees are ever-evolving season to season, depending on region, process and environmental factors. Our newest washed Ethiopia offering comes to us from the Sidamo region of Ethiopia. It has a juicy, silky, and tea-like body. The finish has a pleasant bright acidity and the overall cup is extremely clean and crisp. Look for notes of bergamot, lemongrass, dried cranberry, vanilla, cardamom, and sweet melon. Coffee Name: Ethiopia Sidamo Origin: Bombe Village, Ethiopia Roast Level: Light Process: Washed Notes: Bergamot, lemongrass, dried cranberry, vanilla, cardamom
Mexico La Aurora from $13.99
Origin: Oaxaca, Mexico Roast Level: Medium Process: Washed Notes: Dark chocolate, dried cherry, roasted almonds, all spice Background: La Aurora coffee comes from Sierra Norte, Oaxaca, on Mexico's Pacific Coast. Small farms of 2 to 4 hectares produce coffee under the natural shade of the jungle and allow them access to minerally rich soil while protecting the region's biodiversity. The micro-climate of Sierra Norte, between Sierra Central and Sierra Cosolapa on the Pacific coast of Mexico, allows for a slow maturation of the cherry. In combination with a slow fermentation process, a fully washed process, and sun-dried in patios, the result is a sweet profile with rich chocolate notes, vanilla, and a clean finish. Previously offered as a Coffee Club exclusive (brought back by popular demand, this time for all to try!), discover for yourself the kinds of elegant, complex coffees that you can have access to by becoming a subscriber!
Papua New Guinea Sigri Estate from $13.99
Notes: Dark chocolate, almond, cedar, earthy, red wine Origin: Wahgi Valley, Papua New Guinea Process: Washed Medium Roast Description: This fresh crop Papua New Guinea has a bold and syrupy body that finishes with a red wine acidity; ideal for the fall and winter season or as a cold brew. On the table we got strong notes of cedar, dark chocolate, almond, dry red wine, and an aroma of soil after a fresh rainfall. Background: Coffees bearing the Sigri name are grown at a minimum of 1550 MASL. Sigri Coffees are washed Arabica coffees and undergo a rigorous wet factory process. Quality control begins in the field; each and every coffee cherry is hand-picked, carefully checked for uniformity, and must be red and fully ripe. This attention to detail when picking the coffee cherry allows for the correct balance of sugar and acid within the cherry. The selected cherry is then pulped on the day of picking (which is rare in Papua New Guinea and the greater Indonesian region). At Sigri Estate, the fermentation process takes place over a period of three days and is divided every 24 hours by a washing. This follows a total immersion in water for an additional day. After the 24 hours of submersion, the green coffee goes through a careful conditioning of 21 days followed by hulling, grading, color sorting and finally hand sorting. Each of these steps combined with rigorous quality control before picking produces some of the best green coffee beans from Papua New Guinea.