Finca Las Lajas, Costa Rica
Cascara, also known as coffee cherry tea, is the dried fruit of the coffee plant. When processing coffee beans, the first step is to remove the outer layers of the coffee's fruit, called a cherry, which is similar in feel to a grape, but smaller and with a deep red hue. When making cascara, this outer fruit is set aside, cleaned, and laid out to dry. Cascara can be brewed alone like a tea, or tossed in with mulling spices to create a delicious holiday cider. Cascara tastes similar to dried black cherries, but with a slightly more savory quality, reminiscent of fresh cedar. We enjoy ours at a ratio of 16 grams of cascara to 300 ml of hot water, right off the boil, steeped for four minutes.
The Tupac Amaru Cooperative is located in the Sandia Valley in southeastern Peru, a region that's part of the same Puno province where our Peru Puno Lot #86 was grown last season. This cooperative consistently produces the greatest number of lots scoring 86+ on the grading scale each year in Peru, and this coffee is a perfect example of why.
This coffee expresses itself differently at different temperatures and on different brew methods. In an immersion brew and on the cupping table, it has a fatty, cashew butter mouthfeel, which comes out as a lighter hazelnut cream in a filter brew. For flavor, we tasted pear, fig, and molasses. The herbal, jasmine, and lime zest high notes come out as it cools, especially on v60 and Chemex. The Tupac is a forgiving coffee, so we encourage you to play around with it. It makes a great espresso as well!
The second incarnation of our Smartypants Single Origin Espresso Project was grown by Joao Hamilton and Ivan Dos Santos at their farm, Sitio Canãa, located in the state of São Paulo. This coffee was processed in the pulped natural style, where only the skin of the coffee cherry is removed before drying, leaving a layer of sticky fruit clinging to the bean which is removed during the final processing stages. The pulped natural process adds an extra element of sweetness and complexity to this coffee. The dry mill where the final processing was completed was Fazenda Ambiental Fortaleza, a pioneer in high quality organic coffees, and a consistent source of innovation for the burgeoning specialty scene in Brazil. FAF themselves facilitated the import for us, making this one of the first directly sourced coffees we're offering at Halfwit. As an espresso, this coffee has a full, creamy body and lively, juicy acidity. We tasted strawberry balsamic, cashew butter, and stone fruit. Want advice on how to pull the Smartypants on your espresso machine? Hit us up through our email! email@example.com
Our love of coffee spans the globe, but sometimes we find a coffee that is such a complete package that we could almost give up drinking anything else. This is one of those coffees. This coffee comes from the Mchana Estate, the largest single estate in Kenya, located near the town of Ruiru on the outskirts of Nairobi. The estate has a great support structure for its workers and surrounding community, including a clinic, school, nursery, day care centers, and even a social hall. Their commitment to their community carries through to their coffee, which presents one of the most classically elegant profiles we've ever had. A supple, syrupy body and intense sweetness carries notes of watermelon, blackberry, and red wine.
Burundi is a small landlocked country in Southeastern Africa, bordered by Rwanda, Tanzania and the Democratic Republic of the Congo. The country is one of the poorest in the world, plagued with tribal conflict like it's neighbors but with less international awareness. Even though coffee makes up an incredible 93% of it's exports, instability in the region has made exporting logistics difficult in the past. Despite these issues, Burundi produces some of Africa's most unique coffees, combining sweet, citrusy flavors with ripe red fruit and herbal notes. To our palates, coffees from Burundi taste more similar to those from Kenya than their neighbors in Rwanda, a testament to the difference terrior can make, even in very close proximity. The name of this coffee, Kirema, is that of the washing station and cooperative where this coffee was processed. In our taste tests, we found tart cherry, blood orange, and melon with just a hint of juniper.
Welcome to our inaugural espresso blend! Though the blend is subject to seasonal availability (we wouldn't want to give you less than the best!) Triforce will always be juicy, vibrant, and impeccably balanced.
The current rendition of Triforce is a two bean blend, both coffees washed and sun-dried: 75% Guatemala Aroma de Canalaj, 25% Ethiopia Yirgacheffe ECX Top Lot
This is a decaf coffee that doesn't leave anything out. It teems with creamy toffee and milk chocolate notes. Subtle umami and a gentle pepperiness give this coffee's body fullness and warmth. Roasted with just the right touch of heat so you'll never find an oily or over-roasted taste in this cup.