featured coffees
Brazil Daterra Masterpiece
$14.00
- The Daterra Estate produces one of our staple offerings from Brazil, Sweet Blue. Beyond this they have been producing insanely unique lots categorized as their "Masterpiece" series. For good reason too, these coffees are seriously wild! They break their plots into three different areas: Classics, Collection and Masterpieces. Each plot gets smaller, more specific and intensive in processing and innovation. This Masterpiece comes from a very “small farm” which is essentially a lab where they test new ways of producing coffee. The lab is rich with new and unusual cultivars, processing methods, drying techniques and limitless experiments. This offering is a variety called Catuai 62 grown and processed using the Semi-Carbonic Maceration process which is a winemaking technique adapted into coffee processing. The ripest Catuai cherries were placed inside a stainless-steel tank and allowed to ferment in a closed-air environment. Very different from traditional fermentation that happens in open air environments. This traps volatile compounds allowing the cherries to become aerobic in fermentation. The parchment remains intact around the beans offering higher sugar content and more intensity of flavors in the cup. Insane, wild, crazy, explosive, mind-bottling are all words exchanged when we first cupped this coffee and we're excited to serve it to you!
- Massive aromatics of red wine reminds us of popping a bottle of fine Port. Imagine those big, boozy red grape aromatics filling the room the second those beans hit the grinder. The flavor profile is bold and unashamed! Sweetness reminiscent of a thick and syrupy Pinot Noir while tropical fruits play on the palate like the pulpy acidity of pineapple. A dynamic floral component lingers as that classic Brazil nuttiness rolls in on the finish. If you want to try a coffee unlike any we've ever had (and dare we say, ever will have), don't sit on this one. There is only 50kg avaialble!
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Drip
Pour-over
French Press
Espresso
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
Guatemala Manos de Mujer
$10.00
- ACODIHUE is located in Huehuetenango, a coffee-growing region in western Guatemala. 80% of ACODIHUE's coffee comes from indigenous women producers and growers in the mountainous territory of Cuchumatan, Huehuetenango. Migration is a major factor contributing to the higher-than-normal percentage of women; due to the shared border with Mexico, it is not uncommon for men to leave Huehuetenango and pass through Mexico, with the United States being their ultimate destination. It is generally men who make this journey, while women stay behind to take care of the land and the children, and are oftentimes never reunited with their husbands or sons. To recognize the hard work of these women, ACODIHUE has obtained the certification Manos de Mujer (Women's Hands) through which the co-op acknowledges their contribution to their household and to the national economy.
One of the cooperative's social projects that has had the most impact in these farmers' lives—especially women farmers—is CAFE SANO, a project run with Green Mountain funding and managed by Heifer International. The project is focused on the improvement of food security for coffee producers. Families receive training and resources in the production of honey, vegetables, and certified seeds. They are also given one sheep and are trained on how to take care of it, including feeding and breeding it. This project has had great success among the producers, who feel it has changed their lives. - This cup encompasses the cup profile traditional to Huehuetenango. The aromatics are floral and delicate while bolstered by a dynamic flavor profile. Expect a juicy acidity reminiscent of nectarines and strawberry with a creamy mouthfeel. As the cup cools, milk chocolate and cashew wraps around citrus qualites. Easy drinking to bring us into Fall offerings.
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Drip
Pour-over
French Press
Espresso
Check out our Education page to learn detailed brew methods.
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
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.
