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Our single origin coffees are carefully chosen by the head roaster to give you the best taste of Split Rail Coffee in your cup.
Each 4oz bag is roasted with your desired flavor profile in mind.
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The flavor of our only Panamanian roast has notes of chocolate and toffee with a creamy, full body. La Gloria is a “Baru Indian High” estate coffee grown in the Boquete region of Panama, located as much as 6,000 feet above sea level. The estates where it is grown contains volcanic soil, with moderate temperatures and nearly 10 feet of rainfall per year.
The coffee is wet processed and dried by the sun; temperatures range from 64F to 80F degrees and in the summer humidity is between 40 and 60 percent. The final drying process is done on drying machines to maintain homogeneity, with maximum temperatures of 50 degrees.
Each of the estates that is managed by Baru Indian High has a unique microclimate that produces incredibly varied flavor profiles. The area near the estate has a wide variety of flora and wildlife, and four natural springs either originate or run across the estate, which help make the soil rich and well balanced.
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 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.
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Split Rail Coffee
4780 Granite Drive
Rocklin, California 95677
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