- 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.
- 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 Chimaltenango, Guatemala; Terrazu, Costa Rica; and the Nebilyer Valley, Papua New Guinea. For brewing suggestions, please download our information sheet HERE.
- Papua New GuineaSigri Estate PBThis coffee from the Western Highlands of Papua New Guinea was grown by the Sigri Estate, where it was carefully picked before undergoing one of the most exacting processing methods we've heard of - three days of wet fermentation, followed by a 24 hour post soak in clean water before being transferred to raised beds for drying. The elaborate processing results in a very clean cup profile, something that is relatively rare in Papua New Guinea. This lot contains only peaberry beans, a naturally occurring mutation in which only a single seed is created inside the coffee cherry instead of the normal two. This results in a spherical bean - hense the "pea-berry" name - often with more intense flavors that it's flat-sided sisters. With notes of fresh figs, sweet cedar, and juicy red grape, this unique coffee is sure to make a big impression. For brewing suggestions, please download our information sheet HERE.
- SumatraBener MeriahOur latest single origin espresso, the Sumatra Bener Meriah, is a coffee that defies expectations. Whereas most Sumatran coffees have a distinctly earthy or woody profile that comes from their traditional wet-hull processing style, with the Meriah we instead find a delightful fruit and graham cracker sweetness, with a dynamic acidity and a clean finish. This coffee from the Aceh region of Sumatra is from a community of approximately 300 smallholder producers, near the small town of Takengon. As an under-represented and under-appreciated origin, we hope to highlight some of the diverse flavor possibilities from this beautiful Indonesian island. For brewing suggestions, please download our information sheet HERE.
- TriforceEspresso BlendOur newest iteration of Triforce is a three bean blend of fresh crop coffees for spring 2015. We selected a Guatemala, an Ethiopia, and a Brazil, blending them in a 2:1:1 ratio, respectively. Our base coffee for this blend, the Guatemala Santiago, is from the famous coffee growing region of Huehuetenango in northern Guatemala. This coffee was sourced during a buying project we took this winter with TG Labs, a consultant group in Guatemala who specializes in producer-roaster relationship building, education and QC services for their partner farms. It is balanced and sweet with peach and brown sugar flavors. The two accent components in this blend are the Ethiopia Gera and the Brazil Sitio Canaã. The Ethiopia Gera is a washed coffee grown in the Jimma region by Tracon Farms. This year's Gera has tons of tangerine and strawberry notes, with a juicy vibrancy that resounds perfectly within this blend. The Brazil Sitio Canaã (featured last summer as a Single Origin Espresso) was grown by brothers João and Ivan Hamilton in the Caconde municipality inside the massive coffee growing region of Mogiana. Naturally processed and dried on raised beds, it offers flavors of pie crust, pecan, and milk chocolate.For brewing suggestions, please download our information sheet here.