Origin

Ethiopia . Mexico . Nicaragua

Region

Guji . Chiapas . Rio Coco

Co-op

na

Coffee Story

Now that the Winter of our discontent is over, we can finally dream about the possibilities of Spring. Bluer skies, longer days, taking a ride, or maybe a run— say, with 50,000 friends? For many of us, the Lilac Bloomsday Run— now in its 41st year— is a kind of anchor for the year — a motivation to train, a marker of the sweet turn from Spring towards summer, a chance to tour the city at a leisurely (or gut-busting) pace. Bloomsday celebrates the spirit of Spokane, and we are happy to now celebrate and support Bloomsday with their own custom blend (with all proceeds going to the run). We worked closely with the Bloomsday crew to formulate the perfect companion coffee— one with familiar, comforting, satisfying flavors ( the chocolatey notes of our best South American beans) but a dash of exquisite fruit tones (from our best Ethiopian offerings). This coffee is for the everyday runner, the first time walker, and the elite athlete who will wow us all with their speed and grace. It’s for the months before: early mornings, before work, spent getting that training run in. Or brunch with the friends with whom you plan to spend that glorious first Sunday in May. Or a little pick-me-up, mid-afternoon, because, well, you just want it.

Flavor Profile

Toffee Aroma, Caramel Acidity, Cocoa Body with notes of Chocolate and Cherry. Bloomsday Blend balances sweetness with the deeper tones of dark chocolate and just a hint of dried fruit. The first sip delivers a caramel-like body and aroma, with a pronounced sweetness that enhances notes of cocoa, cream and cherry. Softly lingering chocolate notes make this one you’ll want to brew by the pot and take along on the journey. This is the ultimate energy drink. All proceeds (beyond our production costs) from Bloomsday Blend go directly to Bloomsday. Orders will be fulfilled daily, ensuring you get only the freshest, best, organic beans.

Brewing Methods

28

Roast Profile

32

Origin

Rwanda

Region

Nyamagabe

Co-op

Kibirizi

Coffee Story

Coffee Story: The Kibirizi washing station is in its first year of processing their own coffee, borne of a desire and dedication for the highest quality. Located in the southern province in the district of Nyamagabe, Kibirizi grow the Bourbon variety from their 20,000 trees at 1,600 meters above sea level. Once picked, beans are washed and fermented for 24 hours, then dried and shipped. It has been awhile since we last brought on coffees from Rwanda; however, this year fantastic coffees are coming out the country and we wanted to highlight one for your enjoyment before those fresh Kenyas and Ethiopians arrive in Spring and Summer. Grab a cup and enjoy this sweetly layered cup. Brought to us by Red Fox Coffee Merchants

Flavor Profile

Flavor Profile: The aroma immediately greets you with dried floral attributes beneath an essence of concord grape. Sweet black tea with a lemon brightness (think: Arnold Palmer) reminds us that summer is right around the corner. This Bourbon offering is all about those sweet juice flavors with complexities of asian pear, concord grape and black tea. Clean and dynamic, it’s an easy sipper to ease you into the day.

Brewing Methods

28

Roast Profile

34

Origin

Colombia

Region

Narino

Co-op

Aponte

Coffee Story

Coffee Story: Traditional espresso has always been thought of within the confines of a deeply developed blend of two or three origins. While these blends can be extraordinarily delicious and pair well with milk, we got to thinking: Why limit espresso to that definition? Green coffee quality continues to improve, and we have access to some exceptional beans. In honor of these beans, and with a sense of endless possibilities—a life with no limits— we’ve decided to shake things up and highlight the dynamic nature of single origin espressos. No Limits is a non-traditional style espresso that will feature the most versatile, seasonal, single origin we can find. Why? Because, we like to geek out. Because we love the unlimited possibilities that reside in these beans. Because nothing can match the joy of a perfect, complex, and intriguing espresso. Current in-season offering: Colombia Red Honey Aponte Grown at over 2,150 meters above sea level, the Caturra variety is processed using the Red Honey method. This method leaves a ton of sticky mucilage on the surface of the coffee bean producing a most excellent flavor profile. A syrupy body with vibrant citrus fruits leaves the finish with a long-lasting sweet chocolate. We are pleased to feature this Red Honey offering as our second round of No Limits.

Flavor Profile

Flavor Profile: Specific flavor notes vary based on what’s in-season. You can expect everything you love in a great filter coffee— but as espresso. Think: crisp, clear flavors, unparalleled cleanliness, mouth-coating body, fresh fruits with a lingering caramelizing sugar sweetness. In milk, No Limits provides enough depth to pack a punch in your Latte, but rocks in smaller ratios, like Macchiatos and Cappuccinos. While it sings sweetest as espresso, it has no limits. Throw it in your morning pour over and enjoy a richly sweet cup. Recommended Espresso Parameters: 20g dry coffee, 45g liquid espresso, 27-32 seconds @ 9 bars

Brewing Methods

25

Roast Profile

33

Origin

Ethiopia

Region

Guji

Co-op

Tesfaye

Coffee Story

The Suke Quto Farm was established in 2005 with the idea of implementing environmentally friendly coffee farming practices under the shade of the natural forest canopy. The original farm consisted of only 5 hectares but has now grown to over 221 hectares. When a bushfire destroyed most of the forest surrounding the farm, many locals started to grow Corn and Teff on the land (which leads to soil erosion and will leave the land barren after a few years). Tesfaye, the owner of the farm, came up with the idea to distribute coffee and shade tree seedlings. Over 150 out-growers are now replanting the forest and bringing organic coffee to the Suke Quto farm for processing. The coffee berries are first washed with spring water then pulped in a 5-disk Brazilian pulper. The mucilage is removed by fermentation, which lasts 36-72 hours depending on the weather conditions. The coffee is then dried on raised African beds (over 200 beds are present at the washing station) for 9-13 days. Read more about the Suke Quto school project here. Brought to us by Trabocca.

Flavor Profile

When your grinder teems with brown sugar aroma, you know you're bound for a sweet ride. Crisp and clean acidity rolls from green apple into a juicy-sweet mouth feel— like eating left over peach cobbler from the fridge as a kid. (Who am I kidding? I still do that!) The finish lingers like a ripe strawberry right from the runner. Suke Quto is juicy, sweet, and dynamic— everything we love in Ethiopian coffees.

Brewing Methods

22

Roast Profile

32

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

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, Sumatra, Peru

Region

Sidamo, Gayo, Cajamarca

Co-op

N/A

Coffee Story

Only available in the Fall and Winter, this special blend is made specifically for the colder season. Bringing together coffees from three continents, this blend has just enough dark roast to give your eyelids that extra little kickstart they need as the mercury drops. You’ll feel human again.

Flavor Profile

Cooked Berry Aroma, Dried Black Cherry Acidity, Complex Body with notes of Bittersweet Chocolate and Tobacco. It’s cold outside and the blistering wind shutters you away from the window. Lucky for you, there’s a pot of Winter Brew waiting. Blueberry compote aroma lures you to go one step further and 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. Forget the full-spectrum lightbulbs -- have a full spectrum cuppa!

Brewing Methods

22

Roast Profile

Origin

Ethiopia, Peru, Colombia

Region

Sidamo, Cajamarca, Tolima

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, tropical acidity, full body with notes of strawberry candy and peach. 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 -- crisp tropical fruits deepened further with a nice dense chocolate bar characteristic. The full body of this coffee stays constant and intact throughout, it is everything you expect. As it cools, savor more of those juicy tones and a killer strawberry candy twist in the finish. It also makes a kick-butt cold brew and flash brew.

Brewing Methods

24

Roast Profile

32