- RwandaKigeyoLake Kivu, one of the most infamous bodies of water in the world, straddles the Western border of Rwanda and serves as the divide between Rwanda and the Democratic Republic of Congo. Along its fertile shores many of the continents greatest coffees are grown. The success of these coffees in the global specialty market is bringing increased stability to a region that has been anything but for many decades. The Coopac Coopera- tive is a leader in the specialty coffee movement in Western Rwanda, with one of the co-op members producing the Rwandan Cup of Excellence winner in both 2012 and 2013. Their success is due in large part to their infrastructure development, which has enabled them to process their coffees with the kind of transparency and specificity that leads to excellent cup quality. The coffees are first pulped and dry fermented, followed by a 36-hour wet fermentation where the beans are submerged in giant vats of water, and finished with a final soak in clean water before being laid to dry on raised fine-mesh tables. This process illuminates the coffee’s complex acidities and stabilizes sugar development, leaving an intensely sweet and balanced cup. 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 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.
- BrazilSitio Boa VistaOur newest Single Origin Espresso hails from the south of Brazil, in the Mantiqueira Mountains that border Saõ Paulo. Sitio Boa Vista is a small farm owned by husband and wife Celso and Gertrudes, who are second generation coffee farmers. This coffee was hand picked and naturally processed on site at Boa Vista. With its incredible sweetness and glossy, full body, this coffee makes a perfect espresso, as well as a lovely pour over. This year's harvest was only a few hundred pounds, so be sure to get some while it's available! 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.
- ColombiaEl DiamanteThe great coffee nation of Colombia is divided by the spreading fingers of the Northern Andes, called ‘cordilleras’, responsible for creating unique microclimates pocketed throughout the country. The coffees of producer Oscar Agudelo Hoyos were grown in the department of Huila, one of a trinity of Southern regions, along with Nariño and Cauca, that are responsible for nearly two-thirds of the Cup of Excellence winners from Colombia. This coffee from Oscar’s El Diamante farm is a great representation of this incredible region, with the typical Huila characteristics of honeyed sweetness, crisp fruits, and a buoyant mouthfeel. In addition, this coffee is 100% Yellow Bourbon, a rare mutation of the traditional Bourbon varietal that was first introduced to Latin America in the 19th century. The coffee of the Yellow Bourbon has an exceptional flavor, characterized by juicy fruit and floral notes. The health and success of this unique coffee is a testament to Sr. Agudelo’s expertise and perseverance with this challenging but fascinat- ing varietal. In addition to the traditional Huila flavors, we taste apple blossom, melted butterscotch, and juicy green grape. For brewing suggestions, please download our information sheet HERE.
- 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.
- 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.