Coffee

Ethiopia, Guji Natural

gujikayonmountaindecember2017web-16 This coffee comes from the Kayon Mountain Farm in the Oromia region of Ethiopia. Guji is the "zone" where the farm is located and also the name of the people who live in it. The Kayon Mountain farm is comprised of multiple families that have been growing coffee together for 30 years. This wild varietal blend boasts tons of berry fruit and citrus which this region is so well known for. 
Ethiopia, Guji Natural
producer: Various altitude: 2000 meters
region: Guji, Ethiopia processing method: Natural
tasting notes: Berries, Citrus, Hibiscus harvest date: January 2018
varietal: Wild

Guatemala, Fraijanes

guatmorning This coffee comes from a small producer in the region of Fraijanes Guatemala. The coffee is then purchased in parchment and finished by our friends at San Miguel Coffees near Antigua Guatemala. San Miguel is a state of the art facility that is improving quality of Guatemalan coffees through slower drying, careful sorting and processing. This is a coffee our green buyer discovered on a trip earlier this year and we're excited to build this new relationship. In this coffee we get Apricot and soft sweet lemon. Enjoy!!! 
Guatemala, Fraijanes
producer: various altitude: 185000 meters
region: Fraijanes, Guatemala processing method: Washed
tasting notes: Apricot, Lemon, Sweet harvest date: February 2018
varietal: Caturra, Bourbon

Colombia, El Tambo Select

asmucafe-1 This coffee comes from the micro region of El Tambo in Cauca, Colombia. It's brought to us by ASMUCAFE. This is an organization of women farmers and landowners whose mission is to improve their families' quality of life through coffee farming, and to contribute positively to their community by working together, sharing resources, knowledge, and support. This coffee has an unusual "double" fermentation process, resulting in a sweet, clean cup with floral and orange blossom notes. Enjoy!
Colombia, El Tambo Select
producer: Various altitude: 1900 meters
region: El Tambo, Cauca processing method: Washed
tasting notes: Orange blossom harvest date: November - December 2017
varietal: Colombia, Caturra, Castillo

Brazil, Fazenda Santa Ines

Santa Ines The Sertao Group, founded by José Isidro Pereira and Nazareth Dias Pereira and now run by Luiz Paulo Isidro Pereira, has over 100 years of tradition in producing coffee in the region of Carmo De Minas. Located in the Mantiqueira mountain range, the family has exacting standards on growing and processing fine specialty coffee and wishes to be a national reference for high quality agricultural products. We've been purchasing coffee from this farm since our inception and now select our lots in person every year, at the lab in Carmo. This year's coffee is an incredible single varietal, pulp natural processed, Yellow Bourbon
Brazil, Fazenda Santa Ines
producer: Louis Paulo Diaz Pereira altitude: 900 - 1050 meters
region: Carmo de Minas processing method: Pulped Natural
tasting notes: Milk chocolate, big body, cherry harvest date: June - August 2017
varietal: Yellow Bourbon

Rude Boy

rude_rev With its feet firmly planted in the present, Rude Boy keeps one eye on the past. Muted acidity, chocolate, and lots of bass notes keep the rhythm swinging, while a heavy body keeps things grounded. Old school, but not old fashioned. Rude Boy is currently comprised of our Brazil and Colombia offerings.
Recommended Espresso Parameters
Dose: 19 grams in, 30 grams out
Temp: 199 degrees
Time: 25 seconds

Troublemaker

trouble_rev Troublemaker is currently comprised of our Brazil, Colombia and Peru offerings. Bright citrus flavors and tropical fruit are at the forefront of our Troublemaker. Mango, stonefruit, and caramel blend to produce a clean, delicious espresso shot or a silky, aromatic cappuccino.
Recommended Espresso Parameters
Dose: 20 grams in, 34 grams out
Temp: 201 degrees
Time: 25 seconds

Decaf, Huila Colombia – Sugar Cane process

guatdecaf This is a Washed coffee from Huila, Colombia that is decaffeinated using Ethel Acetate from sugar cane. EA is an organic compound found in sugar cane processing and is the most common ester in wine. This coffee has great sweetness, Meyer lemon acidity and dark cherry.
Huila, Colombia - Decaf
producer: Various altitude: 1700-2000 meters
region: Huila processing method: Washed then Sugar Cane (EA) Decaf
tasting notes: Sweet lemon, dark cherry harvest date: June - July 2106
varietal: Blend

Cascara, El Salvador

cascara We're very excited to finally have some Cascara in house! Cascara is the skin of the coffee cherry, dried, sorted and cleaned and ready for brewing much like tea. This Cascara comes from legendary female coffee producer Aida Batlle. Aida is a long time friend of ours and has been producing coffee most of her life in El Salvador and more recently assisting other producers world wide. To brew the cascara steep 16 grams in 16 oz boiling water for 8 min. The result is a caffeinated tea like beverage with notes of cherry, cider and caramel. Enjoy!
Cascara Brewing
Dose: 18 grams, 16 oz water
Temp: 212 degrees
Time: 8 minutes