featured coffees
Brazil Daterra Sweet Blue
$11.00
- Nearly 5 years ago, when we began our Limited Release program, a beautiful coffee from Brazil came across our cupping table. It blew our previous notions of lower elevation coffees away. It was clean, full-bodied and exceptionally robust. Since that first cupping, Sweet Blue has become a core offering. Daterra Estate is the only estate we've ever worked with due to their commitment to sustainable practices and care for our planet. They separate their lots by cup characteristics and processing methods, an organizational system we've never seen as intensive as it is at Daterra. Situated 1,150 meters above sea level, "Sweet Blue" is processed using a pulp-natural method before it is vacuum-sealed in 12-kilo bags to preserve freshness. This particular way to organize, manage and ensure quality showcases in the cup year after year.
- In the cup expect everything wonderful about the traditional Brazil flavor profile: nutty, laden with various chocolates and a velvety mouthfeel. Unlike many large estates who tend to be more concerned with producing volume than quality, Sweet Blue exhibits clarified flavors. The nuttiness tastes like macadamia and the chocolate similar to a delicious dark cacao. Towards the finish - and particularly as it cools - anticipate dried fruits like raisins & figs to come to the surface. A daily drinker at the Roastery and one of Deb's absolute favorite coffees on our offering list.
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Drip
Pour Over
French Press
Espresso
Cup of Excellence Peru Finca Ecologica Agua Colorada
$60.00
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Cup of Excellence is the most prestigious competition and award for high quality coffees. The level of scrutiny that coffees undergo is unmatched anywhere in the specialty coffee industry. Each year, thousands of coffees are submitted for consideration, with winning coffees sold in global online auctions at premium prices, with the vast majority of auction proceeds going to the farmers. The competition is rigorous, with cupping evaluations conducted over a three-week process by industry experts: first by a National Jury of about a dozen qualified jurors from the origin country, and then by an International Jury, comprised of approximately 20-25 experienced jurors from around the world. A competition with 300 entries yields an average of 9,000 analyzed cups, with each “Top 10” coffee being cupped at least 120 times.
The Cup of Excellence competition has pioneered integrity and transparency in the coffee industry, ensuring the value of winning coffees. When COE announced Peru as a new origin, we had to participate! One of the world’s top producers of organic coffees, Peru has become an origin we remain committed to supporting, doing what we can to benefit the producers of these beautiful coffees. Filadelfio Córdova Mejía and his family have been cultivating coffee at Agua Colorada located in Jaen, Cajamarca since 1990. This particular lot was grown on a mere 10 acres at 1,850 meters above sea level. It is a single-variety selection of Caturra, washed and fermented in cement tanks. Grown under shade trees without any application of herbicides, it’s a certified organic coffee as well. We hope you enjoy this beautiful representation of everything we love about coffee - sustainability, an ethical supply chain, and mind-bending flavor experiences! - Heavily perfumed florals pour out of the aroma, reminiscent of that classic Geisha profile: bergamot, jasmine, honeydew melon and a bouquet of florals. The cup starts with ripe, fresh stone fruit, carrying a juicy, mouth-watering effect. Followed by an onslaught of fresh fruits, as this coffee sits each day off-roast we were tasting varied types of fruits. In the 3-5 day range tart passionfruit and cherry dominate, but give it 7-10 days and this coffee really starts to open up. Apricots, lemon oil & baked peaches carry that fleshy fruit quality. The finish is crisp and sparkling, evoking a dry champagne. Despite an origin not always known for producing the complex offerings we would expect from a Panama Geisha or washed Ethiopia, this Peru is as dynamic, complex and effervescent as the finest coffees in the world. A cup of excellence, for sure!
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Drip
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Aeropress
Rwanda Gishamwana Island
$13.00
- The aromatics have sweet pastry notes like that of shortbread. In comparison to our other African offerings, this coffee is dense and has a substantial mouthfeel while maintaining vibrancy. Blood orange and layers of purple florals come forward as the cup cools and we've found this coffee really starts to shine 6-14 days off-roast. After sipping it for the third time, expect blackberry and even raspberry characteristics to come forward. For those who may not traditionally like African coffees, this might just change your perspective. Dense, satisfying and vibrant - what more could a person want in a cup of coffee?
- Just a short boat ride away from Rwanda’s Lake Kivu shoreline, there rests a secluded coffee island often mistaken for a mirage: Gishamwana Island. More than 35,000 coffee trees are planted on this site, and it's milled and dried here as well, completing the production cycle. The island is bio-diverse, with environmental harmony in mind, and cows, goats, and even an albino rabbit coexists with the coffee trees. This island coffee farm is privately owned by Emmanuel Rwakagara, the founder of COOPAC, and the coffee is grown organically among forestry that provides a level of shade much greater than is typical for African coffee. Also, by nature of Gishamwana's isolation from other coffee, many diseases and pests quite simply have not made the boat ride over. It's flavor profile is as unique as the growing conditions and one we find perfect for this season!
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Drip
Pour-over
Aeropress
Chemex
Peru Reserva Suriray
$11.00
- Sweet layers of toffee and pecan pie are carried in the aromatics. In the cup, expect an intense cocoa flavor followed by caramel pudding. Most noteworthy though is the mouthfeel and body. Creamy and mouthcoating reminiscent of pudding that carries all those sweet notes. The finish lingers with a pop of stone fruit that reminded us of a ripe nectarine. For those who like a well structured, sweet cup - Reserva Suriray is not one to miss out on!
- Santa Teresa is the final stop on the trek to Machu Picchu. Just 30 minutes from Quillabamba, the heart of the La Convencion Valley, Santa Teresa sits at the base of the Templo de La Luna on the Urubamba river. A handful of the farms we buy from are strewn along a hidden pathway that was used to evacuate the Inka during attacks on the community. Needless to say, the landscape is stunning and steeped with powerful energy. The coffees as well. Like many of the farms we work with in the La Convencion Valley, altitude soars from 1,750 to 2,100 masl. Slow ripening through October develops saturated sweetness and ripe fruit character. This will be our third season working with the group in Santa Teresa, and we expect to see great improvement in terms of processing and delivery over the past couple years.
- Chemex
Drip
Aeropress
French Press
Espresso
