Ethiopia Guji
Ethiopia is back on the shelf and it is delightful! We are extremely proud to offer you this Natural processed coffee with cupping scores in the high 80's! This coffee was harvested in Uraga. Uraga is one of the Aanaas, or districts, in the Oromia of Ethiopia's Guji Zone, which is known for it's ancient trees grown in fertile red clay soil.
Both Natural and Washed lots are produced on the property. Washed coffees are picked ripe and du-pulped the same day. They are fermented for 24–36 hours, weather-dependent, and then dried on raised beds. Natural coffees are picked, rinsed and sorted, and moved to the drying beds. In both cases, the drying can take between 12–20 days, also depending on the weather.
This Natural coffee has a perfect balance of bright acidity and berry sweetness with a floral fragrance. We found tasting notes of jammy blueberry, bright bergamot, and sweet vanilla.
We recommend brewing on your favorite method between 203-205 degrees.
Grade: 1
Variety: Heirloom
Processing: Natural
Altitude: 1900-2200 masl
Roast Level: Light to Med
Brazil - Natural Anaerobic
Brazil is well-known for their huge coffee plantations, similar to corn fields found in the United States. Brazil is one of the world's largest coffee producers, providing a third of the world's supply.
Our latest Brazilian offering is produced by Acácio Dianin from Castelhana Farm, in Minas Gerais. The farm is located in the town of Monte Carmelo, in the region of Cerrado Mineiro. Dianin is a fourth generation producer in this long-established family of coffee growers. His fondness for coffee growing and technology, led to Dianin being one of the first to apply the irrigation system now in use in the Brazilian region of Cerrado Mineiro.
Implementing new technology, raised the bar for quality coffees in the region, which ultimately brought about an evolved coffee culture. The region has seen increased coffee education and knowledge, improved relationships between specialists and employees, and increased productivity.
Together, they found an all around improved coffee experience for both the producers and the consumers.
We've found this Anaerobic processed coffee to have rich Dark chocolate covered acai berry notes with hints of nutmeg spice and vanilla sweetness. Even with an anaerobic process, this coffee refrains from being too winey and is a very well rounded naturally processed coffee. We suggest brewing at 203-205 degrees at a 1/16 ratio. Great as a pour-over or french press.
Variety: Topazio
Altitude: 1100 masl
Processing: Anaerobic Natural
Roast Level: Medium
Del Principe Decaf
Origin: Mexico
Roast Level: Medium Dark
Tasting Notes: Chocolate, Nutty, Savory
Processing: Mountain Water
El Salvador Natural Catuai
We proudly present you with this beautiful coffee from Finca Milan located in the hills of El Balsamo, El Salvador, Central America.
We know you are going to love this naturally processed Catuai varietal coffee which was produced by Cup of Excellence winner C.P. Escobar.
The land that Escobar oversees has been growing beautiful coffees dating back to the late 1800s, but when Escobar and his team took over In 2010, they worked to not only improve the crops that were there, but also the lives of the families of settlers who lived there. They transformed the lives of the farmers by building new homes, bringing electricity, sanitary systems, and clean drinking water to the land. Eventually, they added a full time daycare, school, and fully staffed health clinic that served the entire community.
The well-being of the workers and the quality of the land are priority for Escobar and his team. The farms are free of dangerous pesticides, and workers are well equipped with proper protective equipment to carry out their tasks.
The coffees are grown in an ideal microclimate, benefiting from high altitudes, volcanic soil, and attention to detail. All these factors bring out its exquisite flavors.
We found delightful tasting notes of blackberry, cherry, pineapple, and chocolate.
Variety: Catuai
Processing: Natural
Altitude: 1550 masl
Roast Level: Medium
Dominican Spirit Mountain Washed
We are thrilled to offer you delicious from our friends at the Spirit Mountain Coffee Farm on the beautiful Caribbean island of the Dominican Republic! We purchase our green coffee directly from Spirit Mountain Coffee Farm. Where their focus is producing high quality coffee in an environmentally sustainable way while honoring the dignity of those who work for them. They are passionate about human souls, loving and serving their neighbors, and making our world a better place.
Spirit Mountain Coffee is estate grown on a 350 acre plantation in the mountains of the Dominican Republic. The plantation is relatively small in comparison to other coffee plantations, located at the prime average growing altitude of 4,000 ft. More than 200 varieties of trees provide the coffee canopy. They are internationally certified organic by UTZ, signaling their commitment to ensure sustainable agriculture becomes a reality.
Spirit Mountain Coffee maintains social responsibility by caring for the surrounding communities and investing deeply in education via the Doulos Discovery School and the Manabao public school. Their coffee is both Smithsonian Bird Friendly and Rainforest Alliance certified, which means that we take of not only the biodiversity of the earth, but the water sources and communities surrounding our plantation.
You can read more about Spirit Mountain Coffee here: https://spiritmountaincoffee.com/about/
Taking great care, the coffee is harvested when the fruit is fully ripe, one cherry at a time. This is a Geisha Washed Select varietal. Processed using a Wet Mill and a non mechanical method for removing the mucilage and dried on Raised African Beds.
In order to get it's full sweet potential with delicate but spicey notes of Mexican chocolate, walnut, and sweet nougat. We suggest brewing at 200-205 degrees at a 1/16 ratio. Great as a pour-over or french press.
Variety: Paraneima Select
Altitude: 1,400 masl
Processing: Washed
Roast Level: Medium
Del Rey Espresso Blend
This blend of Brazil and Colombia is complex and sweet as a straight shot, and powerful enough to hold its own in milk. It will not let you down. This is our cafe work-horse.
Can be brewed as espresso or drip, don't let the intention of the blend hold you back. No matter what you will find the brilliant notes of Chocolate, Orange, and Hazelnut with a smooth, rich finish. Brew at a temperature of 202-203 for best results.
Note from the Roaster: If you are brewing espresso at home, make sure to pay attention to 4 major things; Dry Dose, Wet Dose, Time, and Pressure. Here are some guidelines for our Del Rey espresso:
Dry Dose: 18g of coffee in
Wet Dose: 38g of espresso out
Time: 26-29s
Pressure: 9-10bars
Roast Level: Medium
Philosopher's Blend
When blending coffee, the goal is to create something that fits together smoothly, like a puzzle piece. A lot of thought, not just coffee, goes into making a blend, and we think you'll love this incredibly Smooth Blend with notes of sweet blackberry, buttery caramel, dark chocolate, and walnut. We've selected coffee from El Salvador, the Dominican Republic, and Colombia to bring you the perfect drip blend to get you up in the morning.
Meant for your coffee maker, but can be brewed on anything. Tastes best when brewing between 200-203 degrees.
Roast Level: Medium
Papua New Guinea
Our latest South East Asian Coffee offering is from Sigri Estate in the Wahgi Valley, Western Highlands Province of Papua New Guinea (PNG). Coffee production in PNG is 85-90% smallholder coffees. Coffee, almost entirely, follows the same chain
of custody: smallholder to cherry buyer to miller to exporter to importer to roaster. Coffee that changes hands so frequently can be problematic, leaving the smallholders vulnerable to exploitation, making even a basic level of traceability impossible, and often times quality is sacrificed in the process.
Sigri Coffee Estate is one of the very few “single estates” in Papua New Guinea. From the nursery to the loading container, even holding their own in-house export license, the estate personally manages the entire production process. This enables protection of estate pickers, consistent quality, and possibilities to experiment.
This enables protection of estate pickers, consistent quality, and possibilities to experiment. Ultimately, the connection of coffee producers to end consumers has allowed for complete traceability and social responsibility of all parties.
Soil and water conservation are a priority to Sigri and the estate is bird and eco-friendly. Sigri employs a medium density shade strategy, using two types of shade trees to promotes even ripening of coffee cherries while providing a habitat for at least 90 species of birds.
Sigri coffees are washed Arabica coffees that undergo a rigorous wet-mill factory process. Quality Control begins in the field; Cherries are hand-picked and carefully checked for ripeness and uniformity which allows for the correct balance of sugar and acid within the cherry. The selected cherries are pulped on the day of picking, followed by a 3-day fermentation process which is broken every 24 hours by washing. Unlike other coffees in the region, the Sigri process follows this by total immersion in water for a further day. This allows for a balanced flavor. After sun-drying, the coffees are carefully conditioned for 21 days, followed by destoning, hulling, grading, densitometric sorting, color sorting, and finally hand sorting.
“Kula” is a term used exclusively by this coffee producer, which refers to special processing guidelines. The “Kula” coffees are dried on raised beds and go
through two rounds of color-sorts and two rounds of hand-sorts. This extra processing creates one of the cleanest PNG coffees being produced today.
We typically find that coffees from the Asia/South Pacific growing region are able to withstand a darker roast in order to achieve it's peak flavor. In this carefully roasted Peaberry coffee, you'll find the traditional bold flavor of a SE Asian coffee. We tasted hints of roasted bell pepper, Agave sweet notes, and tangy hints of tamarind. This is the ideal coffee for a French Press, but tastes amazing on a pour-over as well. Brew at 200-202 degrees to get the best flavor possible.
Variety: Typica Peaberry
Altitude: 1600 masl
Processing: Fully washed and dried on raised beds
Roast: Medium-Dark