- GuatemalaFinca San JorgeFinca San Jorge is located in the Palencia region of Guatemala, one of the lesser known regions compared to its neighbors to the west and north. The small 40 hectare farm is headed by Sylvia and Tulio Lemus and managed by their son Barsen, who we had the pleasure of meeting when we visited their farm in February of this year. Finca San Jorge is a leader in quality throughout Palencia, and has been experimenting with different processing styles, varietal separations, and permaculture techniques for years. This coffee’s honeyed body and sugar cookie sweetness shores up a ceiling of citrus and chamomile, making it a pleasure to brew and a dream to drink. For brewing suggestions, please download our information sheet HERE.
- KenyaAlimuOur latest Kenyan offering comes from the Alimu Estate, owned and operated by Alice and Julius Muriithi. Alimu is located in Kirinyaga County, which contains the southern half of Mount Kenya and its surrounding plateaus, a region known for it’s incredibly distinct and highly sought after coffees. Kenyan-style processing, which typically includes two or more washes, a post-fermentation soak, and drying on raised parabolic beds, is some of the most advanced and meticulous in the world, producing coffees with exceptional clarity and cleanliness. Black cherry, dark chocolate, and tangerine are just a few flavor notes from this complex and opulent coffee. For brewing suggestions, please download our information sheet HERE.
- EthiopiaSherebo MaroSince its inception in 2008, the Ethiopian Commodity Exchange, or ECX for short - a vast private marketplace that buys coffee and other agricultural products from farmers across the country - has complicated transparency in Ethiopian coffee. One exception to this system is that cooperatives, such as the YCFCU, are able to export coffee independently, allowing for traceability sometimes down to the individual farm. This coffee from producer Sherebo Maro is part of a major effort by Cafe Imports and the YCFCU to offer individual producers the ability to receive premiums for exceptional quality. We taste an incredible array of tropical fruit flavors - guava, melon, pineapple - with a confectioner's sugar sweetness and a tangy aftertaste. Great as espresso AND as a brewed coffee! For brewing suggestions, please download our information sheet HERE.
- MoonbatBlendLike it’s name suggests, we strive to make this blend a little left-of-center. We do this by combining coffees that are approachable and sweet, with just enough liveliness to keep things interesting. By using a roast profile that emphasises sugar-browning, we showcase a classic full-bodied style of coffee while still leaving room for the uniqueness of each origin to show through. Seasonally updated like the rest of our offerings, with the same transparency and clarity we have based our reputation on. Our latest version of Moonbat is a blend of thirds, with coffees from the regions of Coban, Guatemala; Cauca, Colombia; and the Wahgi Valley, Papua New Guinea. For brewing suggestions, please download our information sheet HERE.
- EthiopiaYirgacheffe ECXEthiopia, the birthplace of coffee, is not only the top producing country in Africa but also the leading consumer of coffee on the continent as well. For a culture whose collective identity has coffee in its foundation, it’s no surprise that quality is something Ethiopians are well versed in, and have plenty of. The average coffee producer in Ethiopia owns 0.7 hectares of trees, and farm in the traditional way with most picking, processing, and sorting done by hand. In 2008, the Ethiopian Commodity Exchange was created in an effort to counteract unstable market forces that led to many of the country’s small farmers unable to make a living off their crop. This ECX lot is from Yirgacheffe, crown jewel in the constellation of amazing regions that dot this beautiful country. We taste sweet Meyer lemon, Earl Grey tea, and red berries, with a soft body and clean finish. For brewing suggestions, please download our information sheet HERE.
- TriforceEspresso BlendOur signature espresso blend, like all of our offerings, is curated to bring you only the freshest and most seasonal coffees possible. We do this by rotating our blend components throughout the year to cycle in coffees when they are at their peak. This winter’s version of Triforce is a blend of two origins - Colombia and Ethiopia - both harvested during the spring and summer of 2015. The Colombia comes from the department of Cauca, located in the southwest of the country, along the northernmost range of the Andes mountains. The Ethiopia was grown in the region of Yirgacheffe, at one of the highest coffee growing altitudes in the world. Yirgacheffe is famous for it’s clean, tart, and fruit-forward coffees, giving the Triforce a juicy, jammy character. The Colombia rounds it out with its chewy body and chocolatey sweetness, making this blend both finely nuanced and totally balanced.For brewing suggestions, please download our information sheet here.
- DecafColombiaDecaffeination is a process that remains a mystery to most people, baristas included, and this is partly because decaf coffee hardly ever achieves the same transparency as its fully caffeinated sisters, often being referred to simply as “decaf” - plain and simple. We believe that a good decaf coffee can be an experience equally as enjoyable as any other cup, when treated with the same care. This decaf comes from the Pijao region in the department of Quindio, Colombia. Fully washed and grown at elevations over 1600 meters above sea level, this coffee is clean and sweet, with notes of toffee, cocoa, and citrus. For brewing suggestions, please download our information sheet HERE.