Single-Origin Coffee (8)

This San Agustin coffee originates from the Sierra Sur Region of Oaxaca, Mexico, making a lasting impression due to its impressively clean cup, saturated chocolate fudge body, sweetness akin to raw sugar and nutty browned butter, and mild green apple and lemon acidity in the finish. You may be strongly tempted to brew a second pot. Notes: Fudge, raw sugar, almond, browned butter, green apple, lemon Origin: Oaxaca, Mexico Process: Fully washed Medium Roast

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. 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, macademia nut Origin: Minas Gerais, Brazil Process: Natural Medium Roast Level

Our Ethiopia Guji contains delicious elements of blueberry, raisin, and milk chocolate, with a wonderfully balanced acidity. This coffee is roasted in the smallest batches possible to assure excellency. Notes: Blueberry, Raisin, Milk Chocolate Origin: Ethiopia Guji Process: Natural Light to Medium Roast  

Notes: Baker's chocolate, pecan, toffee, red wine Origin: Enga, Papua New Guinea Process: Washed Medium Roast

We're so excited to get our hands on this Colombia offering again, and it doesn't disappoint. Sweet notes of honey, cherry, and apple are prominent in this very clean cup. On the finish, we found a refreshing lemon drop acidity. Notes: Honey, red apple, cherry, caramel Origins: Nariño, Colombia Processing Method: Washed Medium Roast Level  La Union is a small town deep in Southern Colombia that sits at an extremely high altitude. Coffee producers in the area generally work on fairly small farms (most around 1 hectare in size) and deliver their coffee to centralized warehouses for sale. This Excelso is a regional blend from local coffee-producing families in La Union, many of whom provide smaller micro lots as well. Coffee in this lot undergoes a 14- to 16-hour fermentation process at the wet mill before being set out on parabolic beds for drying. The resulting cup profile is clean, sweet, and complex.  

This is a traditional wet hulled Sumatra. Look for familiar notes of cedar, molasses, dark chocolate, and nutmeg. We found a surprising lemon acidity that balances the heavy body of the cup. Notes: Cedar, molasses, dark chocolate Process: Wet Hulled Origin: Aceh, Sumatra Roast Level: Medium/Dark Background: The Sara Ate Coop has been producing coffee in the Takengon region from a collective of small farm owners since the late 1990's. They have over 500 members that comprise the cooperative.

This rare Ethiopia Gedeo is sourced from the Gedeo Zone of the Adame Gorbota Cooperative, delivering an intricate flavor composition consisting of Rose petal, peach, honeycomb sweetness, and subtle hints of lychee and white tea. It offers a smooth, velvety texture produced by a gentle white wine acidity. Notes: Rose petal, peach, lychee, honeycomb Origin: Ethiopia Gorbota Desta Process: Double washed 8oz Medium Roast   Desta Gola cultivated this single farmer lot on his 10-acre farm near the town of Gorbota located in the heart of the coveted Gedeo grow Zone. Desta has been cultivating coffee since 2013 and with the help of the single lot program he has been able to sell his coffee as a micro-lot in recent years. Coffee is Desta’s main source of income to support his wife and their nine children (6 girls and 3 boys). Ripe cherries for this washed processed coffee were taken to the Adame Garbota Cooperative where Desta is a member. At the cooperative the cherries are carefully hand sorted and floated to remove less dense coffee beans, then depulped, fermented for 48 hours, and washed and classified again in channels. The parchment is placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days. The parchment is often covered during the afternoons to prevent harsh drying in the intense sun. When the coffee reaches 11 percent moisture content, it is transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export.

This delicate and exquisite offering also comes from the Gedeo Zone at the Dumerso Washing Station. This Ethiopia has everything you’d expect out of a Yirgacheffe. The flavor profile is intricate and refined. Strong notes of jasmine, honeysuckle, and sweet butterscotch stun the pallet, while subtle hints of cashew, lemongrass, and florals give to a velvety mouthfeel. This blast of flavor is punctuated by a lemon and orange acidity. Notes: Jasmine, cashew, butterscotch, lemongrass Origin: Ethiopia Dumerso Process: Double washed 8oz Medium Roast   Dumerso is a private washing station located just north of the town of Yirga Chefe (known the world over as Yirgacheffe), in the heart of the Gedeo Zone. As a coffee terrior, Yirgacheffe has for decades been considered a benchmark for beauty and complexity in arabica coffee. The Dumerso mill is owned by Hirut Berhanu, a woman with years of experience in coffee processing and logistics, including 5 years with the Ethiopian Commodity Exchange (ECX), where she was a member and gained experience in Ethiopia’s grading and export marketplace. Hirut originally acquired the Dumerso station in 2010. Dumerso was originally established in 1998, but it had never been fully operational. Within three years Hirut had the station completely transformed, and 2013 was the first year Dumerso opened for business. The station now employs over 400 individuals during harvest season, 95% of whom are women, as well as a site manager and quality specialist, Abenet Alemu, who is responsible for maintaining the cup quality the area is famous for. Abenet was born and raised in Yirgacheffe, so his knowledge of local coffee systems and traditions is deep. As a result, in addition to his task of optimizing local quality through processing, he has a critical role to play in community relations on behalf of the station.