This coffee was grown by the Morales family on the hills of their multi-generational farm. Their tightly-run operation is held in high regard. Upon first tasting this coffee, you get black cherry notes up front that unfold into a mellow caramel sweetness. Then fresh citrus fruits dissolve into a tight pleasing finish - like the dryness of bakers chocolate.
This coffee comes from a private mill in Kochowa Town, whose processing practices create some of the cleanest coffees in the world. It is soft and sweet with a delicate brightness; like a fresh-baked cobbler. The black tea and dark chocolate finish balance the lingering, heavy sweetness present from the beginning of the cup.
Here is a coffee grown by the Flores family, a father and son who each run their own coffee farm. This coffee was created by combining some of their best crops together. It has honey sweetness and mellow, crisp acidity. The finish has a subtle mint tea character. Very enjoyable and very drinkable; try it with pancakes made from scratch!
This East African coffee has a smooth and buttery mouthfeel. It has a weighty butterscotch sweetness, and a crisp, peach-like acidity. It is a washed, or wet-processed coffee, which is typically associated with clean, clear flavors. We thought it was amazing alongside plain whole-milk yogurt.
Here is a kitchen-warming coffee; full, round and comforting. The ripe fruit notes balance the complex sweetness. It is light and soft. These are unlikely descriptors for Indonesian coffees, but with it being grown at high altitude and wet-processed (washed), there are flavors and subtleties present here that usually go unnoticed because of the rustic flavors typical to the growing region. A perfect match for a batch of dark-chocolate chip cookies.
This Sulawesi peaberry is unique because of the regionally-rare processing technique used to turn the ripe cherry into a dry, green coffee bean. Instead of laying the wet bare green beans out to dry (on dirt roads in many cases), this coffee was drying on patios while still in its protective parchment, making the sweetness and cleanness of the coffee shine. This coffee has a big, buttery body with a juicy, earthy, caramel sweetness balanced by a light undertone of strawberries and citrus. Enjoy!
Try Sulawesi Toarco Seletan Peaberry with...
We loved drinking this Sulawesi in the afternoon with a handful of unsalted, roasted almonds and dark-chocolate chips. We hope you enjoy this simple and wonderful pairing as much as we do!
This coffee comes from a well-organized, community mill that serves the small family coffee farms perched in the surrounding beautiful, high-altitude valley in Western Rwanda. This Wet Process coffee has a smooth butterscotch sweetness, with a light, refreshing acidity that turns into a sparkly-dry finish.
Try Rwanda Karongi Gitesi with...
1 c butter, 1 c sugar, 2 eggs, 1 ½ t vanilla
3 c flour, 1 t salt, ½ t soda, ½ c chopped almonds (or your choice)
Mix ingredients well. Divide dough in half. Form each into a 2”-diameter dough log. Wrap in wax paper. Chill 4 hours in fridge to harden. Slice into ⅛” slices and place on cookie sheet. Bake at 400 degrees F for 8-10 minutes or until lightly browned edges; do not overbake.
This is an old archived picture from the town where this coffee gets it's name: Santa Rosa de Copan
We were excited to get this Honduras. It is really different from the Ethiopian we previously had in almost all ways - the processing, the region, the flavor in the cup. It's great getting such unique coffees from different growing regions. Here's the write-up we sent out with the coffee.
Honduras Santa Rosa
This coffee comes from an independent family farm in the mountains of Western Honduras. Due to it being grown at high altitudes and then Wet Processed - when the coffee cherries’ fruit is entirely washed off of the green coffee beans inside just after harvest - these beans make a very ‘clean’ cup. This coffee’s big, sweet, smooth taste is balanced with a nutty, dry cocoa finish.
The first coffee we sent out was an Ethiopian coffee. Since it is the origin of coffee (the only known place where coffee grows natively), we decided to start there. We are very happy with the quality of these beans. Here's the write up we sent out with the coffee:
Ethiopia Yirgacheffe Konga
In Ethiopia, it is traditional to let the coffee cherry dry completely before milling the fruit off of the green coffee bean. Because of this method, the Full Natural Process, this cup of coffee has big blueberry and dark fruit notes. Caramelizing the bean’s naturally occurring sugars during the roasting process adds a bittersweet chocolate finish to the cup.
We get the best coffees we can, and roast to achieve a balance between the inherent qualities of each bean we buy.