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This unique washed process bean is our first from Honduras. Bright and fruity, with floral accents, flavor notes of raspberry, white grape and melon are present, with more subtle notes of jasmine, orange and tropical fruit. For a Latin American bean it has a brightness more akin to an Ethiopian or Kenyan, and is a great way to wake up with a burst of flavor, timed particularly well for spring.
Hailing from a woman owned and operated 7 acre farm, this bean is grown at just over 5,000 feet, in the mountainous southwestern area of Honduras, in the Marcala growing region of La Paz. The owner, Nancy Hernandez Contreras, started picking coffee cherries alongside her father at just 8 years old, eventually learning how to process beans, and now operates her small farm and nearby cafes with her husband and daughters. Her lifelong coffee passion and abundant knowledge has culminated in the best farming, harvest and processing practices.
Finca Jazmin is comprised of a mix of Bourbon and Catuai varietals, they are hand picked, pulped and then dry fermented for around 22 hours. After washing, the coffee is raised on African beds where it is sun dried for 18-25 days.
This elegant Ethiopian bean offers complex yet silky flavors of black tea. The taste of peach, sweet sugar plum, honeysuckle and chocolate pair nicely with light floral aromas of lavender, ending with a delicate, pleasing, acidic punch. The soft flavors of this bean make it best served as a medium roast.
The farm collectives are located in Halo Beriti Woreda, in the Gedeb District region of Ethiopia, averaging about 6,500 feet above sea level.
The beans are hand picked, wet-processed and fermented for three days before being separated from the fruit. This process allows the beans to absorb the sugars in the coffee fruit, creating a stronger full-body flavor.
This bean provides intense flavors of tropical fruit followed by a delicate floral aroma. Bold passionfruit notes are transformed into lingering pineapple and lemonade flavors. This beautifully refined cup is characterized by strong citric acidity and sweet herbal notes of lavender, jasmine, bergamot and hops and is kept as a medium roast.
This bean comes from the village of Edido, in the Aricha sub-region of the Yirgacheffe District of Ethiopia. The fertile soil, consistent and plentiful rains and high altitudes of 6,200-7,200 feet contribute to the high status of Yirgacheffe coffees.
The Yirgacheffe is a fully washed bean, with ripe cherries that are fermented for 36-48 hours then sun dried on African beds for up to two weeks. The beans are covered between 12pm and 3pm and at night time, to protect them from the sun and rainfall/moisture.