Nicaragua
La Roca
La 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.

Origin
Nicaragua
Mark
La Roca
Region
Dipilto, Nueva Segovia
Varietal(s)
25% Red Catuai, 75% Caturra
Process
Washed, Dried on Raised African-style Beds
Elevation
1250-1400 masl
Sourced
Caravela Coffee
Notes
Cherry, Pecan, Sugar Cookie
NEW bags NICARAGUA2
Ethiopia
Kochere Borena
Single 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.

Origin
Ethiopia
Mark
Kochere Borena
Region
Borena Zone, Kochere Woreda, Yirgacheffe
Varietal(s)
Heirloom
Process
Washed, Dried on Raised African-style Beds
Elevation
1875-2050 masl
Sourced
Cafe Imports
Notes
Strawberry, Peach, Lemonade, Lively
NEW bags ETHIOPIA KOCHERE2
Kenya
Kianjuri
This 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.
Origin
Kenya
Mark
Kianjuri
Region
Meru County
Varietal(s)
SL-28
Process
Fully Washed and Dried on Raised Beds
Elevation
1280-1970 masl
Sourced
Star Coffee Kenya
Notes
Plum, Grapefruit, Cherry Tomato, Butter
NEW bags KENYA KIANJURI
Cascara
Finca Las Lajas
For 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.
Origin
Cascara
Mark
Finca Las Lajas
Region
Sabanilla de Alajuela, Costa Rica
Varietal(s)
Caturra, Catuai
Process
Dried on bean for 10-14 days
Elevation
1450 masl
Sourced
Cafe Imports
Notes
Cherry Cordial, Baking Spices, Vanilla, Red Apple
NEW bags CASCARA
Ethiopia
Gera
This 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.
Origin
Ethiopia
Mark
Gera
Region
Jimma, Western Ethiopia
Varietal(s)
Heirloom
Process
Fully washed, dried on raised beds
Elevation
1880-2180MASL
Sourced
Royal Coffee Inc.
Notes
Green Grape, Peach, Milk Chocolate
NEW bags ETHIOPIA GERA2
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. Our current rendition ofTriforce is a two-bean blend, consisting of two parts Guatemala El Portal to one part Ethiopia Kochere Borena. The El Portal is from the Antigua region of Guatemala, an area with a long history of producing some of the cleanest, most complex, and highest altitude coffees in all of Latin America. The Kochere Borena is from the famed region of Yirgacheffe, Ethiopia, where the processing and sorting methods used there are nearly unmatched throughout the world. Both of these coffees are very high altitude, which means a cooler climate and thus a longer ripening time for the coffee cherry. This longer maturation adds sweetness and complexity to the beans, two things that are very evident in our latest Triforce blend. The Guatemala adds the silky, honey-like body of this espresso, with supporting flavors of red apple and sweet herbs. The Ethiopia gives this blend an extra kick of fruit, with cherry and strawberry up front which combine seamlessly with the soft caramel texture of this coffee.
For brewing suggestions, please download our information sheet here
Origin
Triforce
Mark
Espresso Blend
Region
Guatemala: Antigua, Sacatepequez // Ethiopia: Borena zone, Oromia region
Varietal(s)
Ethiopia: Heirloom // Guatemala: N/A
Process
Guatemala: Fully Washed and Sun Dried // Ethiopia: Fully Washed and Dried on Raised Beds, Sorted to Grade 1 (zero defects)
Elevation
Guatemala: 1500-1800 masl // Ethiopia: 1875-2050
Sourced
Ethiopia: Cafe Imports // Guatemala: Interamerican
Notes
Strawberry, Red Apple, Honey
NEW bags TRIFORCE
Brazil
Fazenda Rainha
Fazenda 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.

Origin
Brazil
Mark
Fazenda Rainha
Region
Mogiana, São Sebastião de Grama
Varietal(s)
100% Yellow Bourbon
Process
Mountain Water Process
Elevation
1150-1300 masl
Sourced
Cafe Imports
Notes
Dried Cranberry, Maple Syrup, Graham Cracker
NEW bags DECAF BRAZIL