featured coffees
Costa Rica Finca La Mirella
$27.00
- Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. This particular lot was separated and processed using a method they’ve titled “Perla Negra” - which translates to “black pearl.” The cherries dry directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds.
- From the moment the coffee hits the grinder memories of sweet baked goods filled our minds: vanilla cake batter, chocolate chip cookies, brownies & fresh fruit jam. As the cup cools a fruity acidity pops like cherry candy. A coffee to savor as it transports you to retirement at a beach house in Cape Cod wrapped in a fine wool blanket watching the Arctic Tern migration.
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Drip
Pour-over
AeroPress
Espresso
Santa Clara Honey
$13.00
- Coffee Story
- Flavor Profile
- Location
- Brew Methods
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Ricardo Zelaya produced two amazing coffees from Santa Clara using different processing methods. To experience the impact processing has on a cup's flavor profile choose in the drop-down menu to purchase two, half-pound bags and taste both!
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After several years without a Guatemala on our menu, we were introduced to Ricardo’s coffee from his farm Santa Clara. This lot is comprised of the Bourbon variety and processed using the Honey method. Ripe cherries are picked, depulped and the sticky mucilage clinging to the bean is dried in their greenhouses on raised beds until target humidity levels are reached. This process creates a hybrid flavor profile between a Natural & Washed.
Pink and purple florals bounce around in the aromatics leading into more florals in the cup. Hibiscus & rose hip offer a brightness unlike any honey processed coffee we've had before. The mouthfeel and finish are reminiscent ironically of honey, sugar cane and coffee cherry with a juicy freshness. -
Drip
Pour-over
AeroPress
Espresso
Check out our Education page to learn detailed brew methods.
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
Working Elf's Blend
$11.00
It is time for a party! Come celebrate the Grand Opening of F1RST AVENUE COFFEE.
This will be a celebration of coffee, the people behind our coffees, our community, and the mind blowing ideas of our founder. Swing on by nibble, drink, and be merry with us!
Scrumptious treats, buckets of laughter with a specially curated menu by the First Avenue team.
