- NicaraguaDon SabinoNicaragua has an extraordinary potential for coffee excellence, all the more so in the past decade, with interest from the specialty coffee community finally spilling across the borders of its more established neighbors. This coffee was sourced through Gold Mountain Coffee Growers, a social enterprise that reinvests profits back into the rural communities they work in, providing microcredit loans, plumbing and infrastructure support, and educational opportunities along with technical assistance for farmers. Don Sabino, who grew this coffee on his farm La Fuente, practices the kind of small scale farming that is common in Nicaragua, still plowing his fields with his two oxen. This is an incredibly complex, versatile, and playful coffee, with notes of wildflowers, honey, red apple, and maple syrup. For brewing suggestions, please download our information sheet HERE.
- RwandaKanzuFor such a small country, Rwanda has an powerful presence in the specialty coffee world, with quality increasing year after year due to the commitment of many people inside and outside the country. Coffee production in the highlands around Lake Kivu has reached Kenya-level standards in the past decade, bringing economic stability back to a region that has seen incredible hardships. Their exacting processing methods combined with unbeatable environmental conditions and heirloom varietals produce some of the world’s most refined, well balanced, and just plain loveable coffees. This coffee from the Kanzu wet mill in the Nyamasheke region of Rwanda has everything we crave - playful, exotic flavors, clean acidity, and is almost cloyingly sweet. For brewing suggestions, please download our information sheet HERE.
- ColombiaIsidro ErazoIn August 2015, our Director of Coffee, Andrea Otte, was invited to judge the Best of Cauca competition, which took place in its namesake department in the south central region of Colombia. The competition celebrated the work and innovation of farmers at the highest level of coffee production, and was followed by an auction where participants could bid on the top twelve coffees, as selected by the international panel of judges over the course of a week. This coffee, which came in 9th in the competition, is from Mr. Isidro Erazo, owner of Finca La Julieta in the municipality of Caldono. Mr. Erazo grows coffee on 3.5 of his 4 hectare farm, where he lives with his family. This coffee was our Director’s favorite of the entire competition, with notes of ripe melon, stone fruit, and brown butter. We are celebrating the achievements of Finca La Julieta by making it the first ever offering in our new Limited Edition Series, where we will be highlighting the groundbreaking work of some of the best producers in the world. Cheers! 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.
- PanamaLos LajonesPanama, the geographical link between South and Central America, has been a fascinating country of origin for many years. This coffee comes to us from Graciano Cruz, owner of Finca Los Lajones, who was a scientist before he became a coffee farmer, and uses his understanding of biology to experiment with varietals, processing techniques, and agronomics. It is 100% Red Catuaí varietal, processed in the White Honey style, where a thin layer of fruit pulp is left on the beans as they dry, altering the flavors and adding an additional layer of sweetness. This is a complex and versatile coffee on both espresso and pour over, with notes of Medjool dates, tropical fruit, mandarin oranges, and vanilla nougat. 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.