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COLOMBIA LA PAZ MICROLOT
1850 masl / fully washed / Caturra & Castillo
Our fresh crop Colombia offering comes to us by way of Juan Francisco Ortiz and his La Paz farm. Juan grows his Caturra and Castillo varietals on a total of 15 hectares, averaging 1850 masl. La Paz uses no herbicides, utilizes manual control and shade trees to ensure a consistent and delicious cup.
NOTES: Cinnamon graham cracker, lime flesh, silky body, dark chocolate
ETHIOPIA GUJI TABE BURKA
1850 masl / washed / regional landraces
Hailing from the famed Guji Zone, Tabe Burka takes its name from the washing station where the coffee is processed. This exquisite coffee is collected by Tadesse Edema (founder of the washing station) and culled from five farmer groups, consisting of 300 smallholders. This coffee is fermented for 24-36 hours and then washed with the water from the Burka river. This offering is extremely well grown and processed, resulting in a nuanced and consistent drink throughout. Creamy green apple and caramel envelope the mouthfeel with pleasant peach & cucumber undertones.
Notes: Carmel, Green Apple, Peach, Cucumber
MISTY VALLEY NATURAL
1750-1950 masl / naturally processed / Heirloom Varietals
This fresh crop, naturally processed Ethiopian, comes to us all the way from the famed region of Yirgacheffe. Misty Valley is a stunning execution of the natural process, bursting with a strawberry sweetness with a silky milk chocolate backbone. Producer Abdullah Bagersh ensures the coffee is picked ripe and rotated during the drying process, so all of the famed floral and citrus notes are well preserved in the cup. Expect a huge sweetness and an evolving complexity leading to an extremely satisfying drink.
Notes: Blueberry, Milk Chocolate, Cotton Candy, Lemon Bar
900-1,500 MASL / Mundo Novo, Yellow Catuaí, Topázio, Tupi and Yellow Obatã / Natural, Controlled Fermentation
Alta Mogiana rests in the state of Sao Paulo in southern Brazil and is home to a coffee farm owned by the Moscardini Family. These fourth generation coffee producers take extreme care in both the selection and the natural processing of their unique coffees. Utilizing a controlled fermentation, the Moscardini's manually pile the coffee cherries and spread them out over the course of seven days. This process is rigorously monitored and tracked. The resulting coffee is a perfectly executed natural offering that highlights the delicious benefits of this slower fermentation method.
NOTES: Cherry pie, graham cracker, mixed nuts, cola
1,350 MASL / FULLY WASHED / BOURBON, CATURRA, CATUAI
Grown organically by a farming co-op in the municipality of Motozintla de Mendoza in Chiapas, this coffee is our favorite coffee to wake up to. This coffee is grown by a Social Solidarity Society known as MOCABE whose aim is to improve the life of coffee producers, improve environmental conditions, and positively benefit their communities. The organically grown Mexico MOCABE is a perfect comfort cup leaving you with notes of milk chocolate and a mellow nuttiness.
NOTES: MILK CHOCOLATE, HAZELNUT, LIME FLESH, GROUND CINNAMON
BENSA WASHING STATION
2000 masl /fully washed/regional heirloom, cultivars
Within the Sidama zone lies the district of Bensa. During each harvest, 650 family owned farms process their coffee at the local Bensa washing station. Grown at an average of 2000 MASL, the ripe cherries are sorted, pulped, fermented for 36-48 hours, washed, and are dried for 12-15 days at the station. We purchased the top grade of this coffee ensuring a consistent and unique drink with sparkling cup clarity.
NOTES: lime, apricot, strawberry, skittles, brown sugar sweetness