- CascaraFinca Las LajasFor the second year in a row, we are offering a cascara from Finca Las Lajas in Costa Rica, owned by Doña Francisca and Don Oscar Chacon, who are both third generation coffee farmers. The Chacon’s are known for being some of the first producers in Central America to use natural processing methods, which involve leaving the fruit of the cherry intact or partially intact as the coffee bean dries. They also oversee one of the only certified organic micro mills in Costa Rica, a country that is sadly not known for environmentally sustainability in coffee. Our cascara is sun dried on the bean for 10-14 days, and then removed after the drying process is complete. Cascara can be brewed alone like a tea, or tossed in with mulling spices to create a delicious holiday beverage. This year's cascara has flavors reminiscent of cherry cordial, vanilla, baking spices, and red apple. We enjoy ours at a ratio of 16 grams (three heaping tablespoons) of cascara to 300 ml (10 oz) of hot water, right off the boil, steeped for three minutes.
- 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 inaugural version of Moonbat is a blend of thirds, with coffees from the regions of Chimaltenango, Guatemala; Coatepec, Mexico; and the Nebilyer Valley, Papua New Guinea. For brewing suggestions, please download our information sheet HERE.
- Costa RicaCanaveralOf the many microregions dotting Costa Rica’s highlands, the undisputed best of these is Tarrazú, located in the center of San Juan province in South Central Costa Rica. Tarrazú has the perfect combination of high altitude, volcanic soil, and good varietals that produce excellent coffee year after year. In Tarrazú and the rest of the country, the past decade has seen the emergence of smaller farms and cooperatives pushing internally for specialization from the larger, blended estate coffees, and in doing so have brought much of the processing onto their own farms. With these improvements, new flavors have come to light, often still accompanied by the traditional brightness and mild body typical of Costa Rican coffee. For brewing suggestions, please download our information sheet HERE.
- KenyaKianjuriThis coffee is from the Kianjuri Cooperative, located in Meru county, right in the center of the country. Meru encompasses the northeastern portion of Mount Kenya, whose slopes are already infamous for producing some of the world's finest coffees. This coffee was washed in the classic Kenyan style, and has been sorted to a screen of AA+, which denotes the largest possible bean size. Other than being useful for classification, the size of the bean is an indicator of ripeness, meaning the coffee cherry was at peak maturity before being picked. We taste lots of plum, sweet cherry tomato, and melted butter, with a long, herbacious finish. This is a coffee lover's coffee, great as a pour over and standout in any setting. For brewing suggestions, please download our information sheet here.
- EthiopiaKochere BorenaSingle Origin Espresso One of the amazing things about Ethiopian coffee is the ability to taste the smallest differences in terrior, due to the naturally occurring amalgamation of heirloom varietals that exist throughout the country. The coffees of the Yirgacheffe region, where this coffee was grown, are traditionally known for their bright citrus, berry, and tea-like qualities, but within this larger region are many subregions and woredas, or districts, that bring even greater distinction to this classic profile. The Kochere woreda is home to hundreds of small farmers and produces some of the highest grown coffees in the world, topping out at 2500 meters above sea level. All coffees in Ethiopia are marked by grades which indicate the level of cleanliness of that coffee, with Grade 1 being the highest. This coffee from the Borena zone has been sorted to remove all defects, and has thus received the Grade 1 rating. With lots of berry, peach, and lemon flavors, this coffee is light, sweet, and easy to drink, as espresso or otherwise. For brewing suggestions, please download our information sheet here.
- EthiopiaGeraThis coffee is from the Gera Woreda of Jimma in western Ethiopia. Coffees from this region are traditionally dry processed with lower sorting standards and blended into larger commercial lots. This one is unique as it is one of the first lots from that region to be processed in the washed method, then dried for 10-15 days on raised beds. This method is more labor intensive, but can yield higher quality results. This lot comes from a single farm, not blended with neighboring crops. We found it to be surpassingly clean, well sorted, and well processed; a testament to the meticulous care and attention given to it by its workers. This farm is owned by Tracon who provides education, housing, water, electricity, health care, and recreational facilities to all of its workers. It is this care for workers and product that we look for in coffees that we buy. That care is translated into an exceptional coffee that we are so proud to present. For brewing suggestions, please download our information sheet here.
- BrazilFazenda RainhaFazenda Rainha has brought us this year one of the first of its kind- a single estate decaffeinated coffee. This coffee exemplifies the merits of sourcing single estate crops- quality, flavor, and obvious pride taken are head and shoulders above any decaf coffee blend we’ve ever tried. It is these attributes that won Fazenda Rainha the Cup of Excellence in 2011. Processed in the Natural style, typical of most Brazilian coffees, this crop retains its nuance, clarity, and cleanliness through the decaffeination process, leaving us with a crop that is truly one of a kind.
For brewing suggestions, please download our information sheet here.
- NicaraguaLa RocaLa Roca is a blend of two neighboring farms- Finca La Ventaja and Finca El Jardin. Situated in a part of the country permeated by volcanic mountains and rain forest, ideal coffee growing conditions have led to the production of some truly excellent coffees. Though Nicaragua has a long history of coffee production, recent years have been plagued by the worst onset of coffee rust in all of Central America. Despite these difficulties, we received a truly beautiful coffee that highlights the best of what this countries coffees have to offer - creamy body, forward acidity, and confection sweetness. We are proud to present La Roca as our first offering from Nicaragua. For brewing suggestions, please download our information sheet here.