Colombia
Piendamo
Our newest offering from Colombia is named after the small town nearest to the producers who contributed to this lot. Piendamo is located the department of Cauca on the western slopes of the Cordillera mountains, a region known for producing spectacular coffee for many decades. In this region, as in most of Colombia, producers typically own very small plots of land – between five and ten acres – and pick, process, and dry the coffee themselves. This very labor intensive process creates a noticeable divide between those farmers who spend extra care and those who don’t. The difference is clear in this coffee – it’s clean, green apple acidity, notes of cashew butter and squash blossom, and smooth, silky body make it one of the best Colombians we’ve tasted all year.

For brewing suggestions, please download our information sheet here.

Origin
Colombia
Mark
Piendamo
Region
Cauca
Varietal(s)
Castillo, Colombia, Caturra
Process
Fully Washed and Sun Dried
Elevation
1400-1900 masl
Sourced
Cafe Imports
Notes
Apple, Cashew Butter, Squash Blossom
NEW bags COLOMBIA
Democratic Republic of Congo
Sopacdi
Sopacdi is an amazing cooperative working in the east of the Democratic Republic of Congo, where over the past decades, war and ethnic violence have forced much of the population in this area to abandon their homes and farms. Over the past several years, people in the region have begun to farm coffee again, its production providing a common ground for the members of Sopacdi, many of whom come from formerly conflicted communities. This coffee is fully washed and sun dried, grown at an altitude of 1460-2000 meters above sea level. The flavors in the cup are entirely African, with big juicy blackberry, pomegranate, and orange notes, supported by a full and viscous body. As part of our effort to support the communities who produce this coffee, we will be donating a dollar from each bag sold to the Eastern Congo Initiative, a non-profit organization that works inside the DRC in sectors such as maternal and child health, primary and vocational education, mental health counseling for victims of violence, and many others. Learn more at their website, www.easterncongo.org, and visit our Facebook page for updates on our progress!

For brewing suggestions, please download our information sheet here.

Origin
Democratic Republic of Congo
Mark
Sopacdi
Region
Eastern Congo - Lake Kivu
Varietal(s)
Bourbon
Process
Fully Washed and Sun Dried
Elevation
1460-2000 masl
Sourced
InterAmerican
Notes
Blackberry, Vanilla, Pomegranate
NEW bags CONGO
El Salvador
Santa Elena
Santa Elena was established as a coffee plantation in 1930, on the slopes of the Santa Ana volcano in the west of El Salvador. The soils in this region are enriched with volcanic ash, providing added nutrients and increased water retention for the production of coffee and other crops. The presence of over 60 varieties of native shade trees at the finca (farm in Spanish) make this a respite for local fauna, many of whom also inhabit the neighboring forest preserve, El Parque Nacional Los Volcanes. This coffee is certified in country as both Rainforest Alliance and Organic, and took 6th place in the El Salvador Cup of Excellence in 2013. The dedication to detail on the farm comes through in the cup, presenting some rare jasmine and coffee blossom high notes, complementing the traditional chocolate-and-caramel body we expect in good Salvadoran coffees. We love it as our morning cup, and later in the day as a delicious cold brew!

For brewing suggestions, please download our information sheet here.

Origin
El Salvador
Mark
Santa Elena
Region
Santa Ana Volcano a.k.a. Ilamatepec
Varietal(s)
Bourbon, Pacamara, Catuai, Kenya
Process
Micro-milled and patio dried in the European Prep style at Finca Serbia
Elevation
1500-1850 masl
Sourced
Direct Sourced via Bridgeport Coffee Company
Notes
Jasmine, Butterscotch, Milk Chocolate
NEW bags El SALVADOR
El Salvador
Miravalle
Unlike most farms surrounding Ilamatepec (the volcano known as Santa Ana to the English-speaking world), Finca Miravalle is only 22 acres in size, making it one of the smallest in the region. It is also one of the highest, with an elevation of 1650-1850 meters above sea level. Because of its location, it receives cloud cover year round, as well as nourishment from the semi-active volcano in the form of ash. This unique micro-climate allows for the slow maturation of the coffee cherry, providing extra sweetness and complexity to the cup. Sr. Riera experiments constantly with new varietals, creating hybrids by grafting seedlings onto the root stock of existing plants, always innovating to find new flavors. You can taste the craftsman’s touch in this coffee, with jammy, fruit-forward flavors and a silky, delicate body.

For brewing suggestions, please download our information sheet here.

Origin
El Salvador
Mark
Miravalle
Region
Santa Ana Volcano a.k.a. Ilamatepec
Varietal(s)
Bourbon, Pacamara, Catuai, Kenya
Process
Fully Washed, Sun Dried
Elevation
1650-1850 masl
Sourced
Direct Sourced via Bridgeport Coffee Company
Notes
Grape Jam, Hazelnut, Milk Chocolate
NEW bags MIRAVALLE
Triforce
Espresso Blend
Our signature espresso blend is known for being juicy, vibrant, and impeccably balanced. We rotate our components seasonally to bring you the freshest flavors and the cleanest cups. The current rendition of Triforce is a 50/50 blend of an Organic Uganda Bugisu and an Organic Colombia Finca Santa Maria. The Uganda Bugisu, grown on the slopes of Mount Elgon in the east of the country, contributes juicy plum and black cherry flavors, and a thick, Swiss chocolate sweetness. The Colombia Finca Santa Maria, from the department of Santander in the north central of Colombia, delivers a silky body with flavors of almond butter and green apple. Together, the blend produces shots with a refined, lactic body, almond oil fragrance that turns into marzipan in the cup, and a burst of tangy green apple in the front. The finish carries the Ugandan profile of dark cherry and chocolate.

For brewing suggestions, please download our information sheet here

Origin
Triforce
Mark
Espresso Blend
Region
Uganda: Sipi Falls, Near Mt Elgon // Colombia: Department of Santander
Varietal(s)
Uganda: Bourbon and Bourbon Derivatives // Colombia: 100% Castillo
Process
Both Coffees: Fully Washed and Sun Dried
Elevation
Uganda: 1000-1900 masl // Colombia: 1800 masl
Sourced
Both Coffees: Royal Coffee NY
Notes
Green Apple, Black Cherry, Swiss Chocolate
NEW bags TRIFORCE
Mexico
DECAF
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.

For brewing suggestions, please download our information sheet here.

Origin
Mexico
Mark
DECAF
Region
 
Varietal(s)
 
Process
Mexican Mountain Water Process
Elevation
 
Sourced
Cafe Imports
Notes
Milk Chocolate, Vanilla Nougat, Dried fruit
NEW bags DECAF