Follow us on:
Learn more about Split Rail news, events and promotions:
Showing all 5 results
Our first natural process from Guatemala, it has lower acidity than the Ethiopian naturals, while still having a fruity profile. Blackberry, mango are the first flavors we picked up, with guava, red currant following and just the most subtlest of chocolate coming through as the cup cooled. It feels like an Ethiopian natural without the acidity or strong citrus profile.
These beans come from the southeastern part of Guatemala, in a very rural, inaccessible, mountainous area above Laguna de Ayarza (locally known as “Blue Lake”), where there are less than 10 homes in total around its perimeter. Cold, deep and pristine, the lake is said to be formed by two massive volcanoes that collapsed into a large crater, parts of the bottom having never been found. The beloved lake is part of legendary folklore for the locals. Because natural process coffee beans have more rigorous requirements, only those grown in the 5,500-6,000 elevation are selected.
Due to the hilly conditions where the beans are grown, the natural process beans are transported to a neighboring region where there is flatter land available for drying them in the sun, with sufficient breezes to blow over them. Laid out in layers of 3-4″ deep, they are dried for 5-6 days while being constantly turned during the day. The cherries go from red or yellow to purple, and then black. They are then finished for a half a day in mechanical dryers, this final process helping to control the acidity and ensure a final dry process without any pesky rain showers that may cause re-absorption of rainwater.
A Mexican roast that fits our roaster’s high standards finally found its way to our facility, and this one is absolutely fantastic. It has perfect balance, with a pronounced milk chocolate introduction, followed by notes of brown sugar, vanilla, cherry, and a little wink of citrus, with a lovely creamy finish. A washed process bean, we medium roast it to bring out the truly full bodied flavor it offers.
Grown in the central sierra mountains of Veracruz, Mexico, the town of Huatusco is in the relatively high mountains, at about 4,200 feet elevation. The workers tend to speak indigenous languages, not Spanish, and therefore have been growing crops a long time, and know how to get the most out of this land. They definitely achieved that goal with these coffee beans.
The Huatusco beans have a unique process used to de-pulp the coffee cherries, adding rehydrated yeast and mucilage as part of the 48 hour fermentation process, leading to a sweeter, fruitier bean than most washed process coffee beans.
A gorgeous, washed process bean, bright, fruit forward, and complex acidity, with defined citrus juice flavor notes. A melange of tangerine and mandarin blossoms into your mouth, accented by berry and apricot, this is a classic high end Kenyan coffee. This AB bean is slightly smaller than the AA version we have roasted in the past, a 15/16 screen vs. a 17/18.
The Ichuga beans are grown in the Kenyan Nyeri County highlands and processed at the Ichuga wet mill, operated by the Kiama farmers’ co-operative society. Centrally located between the Western slopes of the Aberdare range and the Eastern slopes of the highest mountain in Kenya, Mt.Kenya, this bean is grown at altitudes ranging between 5,250-5,850 feet.
The ripest cherries are selected by the over 3,000 co-operative members, and processed in the fresh water of the Gathiururuko Stream. This is followed by the traditional process of de-pulping, and then fermenting in water for 12-48 hours. After being washed and graded, it is slowly dried on raised African beds for up to 3 weeks.
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.