Origin

Sumatra, Ethiopia

Region

Gayo, Wotona

Co-op

N/A

Coffee Story

Mocha Java, the O.G. of coffee blends. Replicated through the years by many roasters — we all want to recreate the magic of our first encounter with this Mocha Java. While the original formula combines natural processed Yemen Mocha (in all its fruit and wine-like glory) with a rich, rustic bean from Java, our modern twist blends the fruity power of a natural processed Ethiopian with a sweet, clean, earthy Sumatran. The interplay of these beans yields a balanced, buoyant, rich, and resonantly flavorful cup.

Flavor Profile

Robust aromatics of mixed berries give way to a sip of sweet cacao. Syrupy berry compote and a full body balances into a spiced chocolate finish. Not bright, not roasty, not smoky. Just the tantalizing, lingering interplay of fruit and chocolate, through-and-through.

Brewing Methods

28

Roast Profile

31

Origin

Ethiopia

Region

Sidamo

Co-op

Hunkute

Coffee Story

We've kept our eye on the Hunkute cooperative for awhile and when it came available this year we had to bring it on to serve you. Sidamo is known for growing exceptional coffees with complexity, vibrancy and depth and this coffee hits all those notes perfectly. The supporting role in logistics and processing is provided by the Sidamo Coffee Farmer's Cooperative Union made up of 70,000 smallholders of which Hunkute comprises 1,700. The heirloom varietals are grown between 1,900 and 2,000 meters above sea level and are farmed organically but also have been certified through Fair Trade ensuring that there is value placed on quality of living. A delicious coffee that stands on like-values is why we do what we do! Brought to us by Red Fox Coffee Merchants

Flavor Profile

Among many coffees that we cupped for our summer offering list, 4 particularly delicious lots from Ethiopia came across our cupping table. Of those 4, one sang the loudest and brightest - you guessed it, Hunkute. To say that drinking a coffee was a majestic experience may sound melodramatic, but drinking this coffee IS a majestic experience. It encapsulates everything we love about Ethiopian coffees. Bouquet of floral and lemon oil aromatics. A vibrant acidity that reminds us of lychee and lime. All wrapped and carried across the palate with a juicy mouthfeel finishing with a wild honey sweetness.

Brewing Methods

28

Roast Profile

34

Origin

Kenya

Region

Karatina, Nyeri County

Co-op

Barichu Farmers Cooperative Society

Coffee Story

Kenya is one of those "celebrity origins" for coffee aficionados and professionals. The best lots possess an intense vibrancy, body that ranges from juicy to syrupy and clarity of flavors. Instead of that being an intimidating experience we cupped through many Kenyans to find one that lived up to expectations but was also approachable. The Karatina Factory is where these fresh SL-28 and SL-34 varieties of coffee cherries are brought to be washed twice as is traditional in Kenya. The group is comprised of 4,034 members to make up the Barichu Farmers Cooperative Society who grow their coffee at 1,800 meters above sea level and dry them on raised beds. All of these little details showcase themselves in the final cup and lookout, this one is a stunner! Brought to us by Red Fox Coffee Merchants

Flavor Profile

When the beans hit the grinder you immediately know that you're in for a treat. Aromatics of gummy candy like peaches and oranges pop as it brews and the cup lives up to the expectations of your nose. We developed this coffee slightly deeper to bring out an incredible sweetness and vibrancy similar to a Rose wine. The brightness is reminiscent of grapefruit but because of that deeper roast it stays candy-like and finishes with a crisp finish lingering flavors like milk chocolate, summer flowers and apricot.

Brewing Methods

26

Roast Profile

32

Origin

Sumatra, Ethiopia, Colombia

Region

Sumatra, Ethiopia, Colombia

Co-op

N/A

Coffee Story

It's time to remove aging, out-dated dams on the lower Snake River to restore wild salmon and steelhead to thousands of miles of pristine rivers in Idaho, Washington and Oregon. We can restore the lower Snake River canyons of eastern Washington and bring back the hiking, fishing, hunting and other recreation currently buried under the slackwater of the four deadbeat dams. These four dams have outlived their purpose. It's time to free the Snake! $2 from every pound sold benefit SOWS. Donated Art by: Melissa Cole Although I have been a professional artist for more than 15 years, my background is in zoology and marine ecology. My husband is an underwater photographer, and I have been lucky enough to swim with wild salmon in the Adams River in BC Canada for an article on snorkeling with salmon. The images of the sinuous salmon swimming upstream with single-minded determination to spawn are forever etched upon my mind. I created this design in an attempt to help restore their environment, so that they may have the chance to swim upstream once more. http://www.melissacole.com

Flavor Profile

Cooked Berry Aroma, Dried Black Cherry Acidity, Complex Body with notes of Bittersweet Chocolate and Tobacco. Blueberry compote aroma lures you to take a sip. Immediately, notes of bittersweet chocolate and dried black cherries complicate the earthy smokiness produced by the darker roasted elements. As it cools, the sweetness subsides and allows for dense earthy tones to come through, amplifying the complex, mineral-spring body.

Brewing Methods

28

Roast Profile

31

Origin

Peru

Region

Cajamarca

Co-op

Rutas del Inca

Coffee Story

Each time a new coffee comes into our roastery we roast it several different ways, commonly known as "profile roasting." It was 7 in the morning, the roaster had been fired up for a couple hours and it was clear within the first few f-bombs that the roast profile was approved. Since then it has been nicknamed "F-Bomb" because - well, it’s pretty good!

Flavor Profile

Dark Chocolate Aroma, Blood Orange Acidity, fat Body with notes of Dried Cherry and Cacao. Big and robust, this is the kind of cup that pairs well with pretty much everything. Dark chocolate and rich fruit aromatics are only the beginning -- the body is bold with enough roast to deepen it even further without that charred vibe. As it cools, you might be surprised by a number of flavors, a hint of dried cherry and dry cacao broaden the horizon of flavors as it extends to a syrupy finish.

Brewing Methods

22

Roast Profile

32

Origin

Brazil, Peru, Honduras

Region

Minas Gerais, Cajamarca, Copan

Co-op

N/A

Coffee Story

After years of select customers hollering that we didn't have a ‘“dark enough” coffee, we decided to indulge them. So we turned up the heat, took our sweet time, and came up with our very own party of darkness. The one and only rule for this coffee? Say it’s name: ¡Viva!

Flavor Profile

Our nod to the darker side of roasting, iViva La Noche! has the depth and smokiness of a perfect campfire coffee without the excessive bitterness.

Brewing Methods

24

Roast Profile

30

Origin

Ethiopia, Peru

Region

Sidamo, Cajamarca

Co-op

N/A

Coffee Story

One of our very first priorities after opening our doors was to create a sustainable blend of coffee specifically for our vibrant local cycling community in memory of Dave Moffitt, pioneer of Spokane mountain bike culture. With the help , humor and taste buds of a group of dedicated cyclists, we worked for months roasting, cupping, and blending a series of origins until we all agreed that we had found the perfect coffees to create Ride the Edge.

Flavor Profile

Fruit Loop aroma, Asian pear acidity, full body with notes of caramelized fruit and aromatic wood. A cyclist's coffee, simple enough to slam a doppio before the ride and complex enough to have you thinking about its flavors for the duration. It made us all chuckle when we first smelled the cup, because it was an almost undeniable descriptor; a freshly opened box of Fruit Loops. In the cup, a great depth of flavors -- crip Asian pear deepened further with a nice woodsy characteristic. The full body of this coffee stays constant and intact throughout, it is everything you expect. As it cools, savor more of those earthy tones and a killer concord grape twist in the finish. It also makes a kick-butt cold brew.

Brewing Methods

24

Roast Profile

32