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.
The Dimtu Tero farm is located in the Tero farmers village in the Odo Shakiso district, Guji zone, where the natural environment is ideal for the production of high-quality coffees with unique flavors. The integrated small-scale farmers are located at Odo Shakiso district. Coffee production and processing are done in an organic, socially responsible and environmentally friendly manner. 136 small-scale coffee farmers have been legally registered collectively owning 989 hectares of coffee land, as out-grower farmers.
Juniper and red wine aromatics fill the room preparing you for a giant, fruit-forward cup. Blackberry, grape jam and pomegranate layer in the cup with a pleasant crème fraîche finish.
Our sister company and cafe counterpart, F1RST AVENUE, features a curation of our finest single origin coffees. Exclusive to F1RST AVENUE comes their very own House Blend, crafted by the two teams. After a solid month of roasting, blending various coffees and tasting more coffee than any human should consume we combined a pulp-natural Brazil & natural processed Ethiopia. Designed for structure, balance and enough sweetness to cut through milk or rock on it’s own.
Chocolate-covered strawberries & ripe pear sweetness make for a rounded cup of drip. Throw it on the ol' espresso machine and expect complexities of mixed berry jam, vibrant acidity and a lingering, silky mouthfeel. Either way, you are in for a treat!
Caramel sweetness weaves throughout the cup profile. Ripe red apple pops as the cup cools moving towards a blackstrap molasses complexity. Dark caramel and macadamia finish things off crisp and delicious.
Since the beginning, we partnered with San Juan del Rio Coco to play an integral role in our house blend: Café de Americas. Comprised of ~70 small-scale producers in the department of Madriz, Nicaragua. Rio Coco, "river of cocoa," runs through the municipality and on the banks of this majestic river their lovely coffee grows. Always organic and damn good!
Not for the faint of heart, this single-origin is roasted to pack a punch. With an aroma reminiscent of smoke from a freshly charred oak barrel the first sip brings hints of bitter walnut leading to a subtle and smooth body. Hints of tobacco and dark chocolate enhance and balance the syrupy body. The finish is heavy and lingering.
"Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade–certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation. Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more "garden-like" plots is common; the cally them coffee "gardens," in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25–65 kilograms. One the coffee is picked and depulped, the farmers will ferment it dry for one to three days before washing it and laying it to dry on blue tarpaulins for three to four days." - Cafe Imports
Known for their rustic flavor profile, this offering from Sumatra hits those perfect Fall flavors. Earthy and full-bodied with allspice aromatics. The finish is saturated with brown sugar and cacao.
The Kopepi Ketiara Cooperative is located in the Gayo Highlands, district of Takengon and Bener Meriah, Central Aceh, Sumatra. All of the farms that contribute to the cooperative produce 100% shade-grown coffee. The average farm size is about 1.2 hectares per member, and a large percentage of members are women: This inspired the cooperative to form a kind of "junior" group, an affiliated association of women members whose coffees are kept separate and sold as Ipak Bensu.