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Showing 1–9 of 11 results
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 beautiful gem is sweet w/ notes of melon and berry with a subtle honey accent, balanced by a mild burst of floral lavender. It has a long, smooth sweet finish. It’s a truly enjoyable, delightful roast that our team has already fallen in love with.
This bean comes from the town of Hagere Maryam in the Guji Zone, within the greater Oromia region of Ethiopia, south of the more famous Yirgacheffe District, and grown at elevations of between 5,400-6,000 feet. With approximately 600 contributing farmers, this coffee is a collaborative effort to harvest.
The Ethiopia Deri Kochoha is a natural processed bean. The ripe cherries are sorted and pulped, and then fermented for 36-48 hours, before being washed and prepared for drying. They are then placed in parchment on raised drying beds, where they dry in the sun for a couple of weeks, being turned frequently in the first few days.
This natural process bean is a delicate, creamy coffee that emits smooth fragrances of blueberry and chocolate that matches the full-flavor in every cup. The light tastes of banana, blueberry and cherry harmonize with the dense cocoa flavor of Rwanda coffee. The bean produces a succulent finish that is low in acidity, and which leaves you wanting more.
The Musasa beans are grown in Dukunde Kawa Musasa Cooperative in the Gakenke region of Northern Rwanda, run by 80% women. The farms are around 6,000 feet in elevation for optimal high-quality beans.
One aspect of the process that makes this bean so complex in flavor is the hand sorting of the cherries. Ripe cherries are floated to separate by density in order to select the highest quality for processing. They are dried on raised beds for three weeks and must be turned constantly to ensure consistency.
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.
This is a full bodied, medium roast coffee that brings together a variety of complex and rich flavors. This bean is low in acidity and bitterness and carries nutty and chocolatey notes. The sweet hints of caramel and toffee balance the tartness of dark chocolate and berry for a smooth, buttery, honey-like finish.
Finca El Rincon coffee beans come from El Mirador Finca El Rincon in La Libertad, from the region Huehuehtenango, which is managed by the Molina family. The coffee is grown between 5,085 and 5,580 feet above sea level, and the varietals include Bourbon and Caturra.
This is a wet processed, washed bean and then air dried bean.
12 oz. or 5 lb. bag. The Chief Roaster will hand select a favorite of of the moment just for you! You can add a note about which flavor notes you typically like, fruity, citrus, chocolate, stronger, milder, etc., and he will factor that into his selection.