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.
Expect a massive amount of chocolate and caramelized sugars brightened with a juicy acidity reminiscent of perfectly ripe pears. The finish is filled with butter toffee and juicy stone fruits ranging from peach to apricot. Perfectly sessionable!
Currently comprised of 2 of our favorite Limited Release offerings: Ethiopia Nano Challa & Peru El Chasqui. In an effort to put together everything we love about an outstanding espresso, great development of mouthfeel and sweetness while maintaining the integrity of acidity of our single origin offerings, "Coast to Coast" was born.
Ripe tropical fruits blended with sweet melon saturate the aromatics and flavor profile of this cup. We taste papaya, melon, and mango wrapped in a rounded cup finishing with a lingering orange creamsicle sweetness.
Direct from the sourcing team who made this coffee possible, Red Fox Coffee Merchants , here is the story behind this legendary coffee: “2019 is an exciting year for Nano Challa. Historically one of the most coveted coffees in all of Western Ethiopia. In 2009 when Aleco first traveled to meet the people behind the Nano Challa cooperatives, their coffees were owing into the marketplace undifferentiated and undervalued. Once USAID’s Technoserve project, which focused on improving African coffee farmers’ lives by helping them get better prices for their coffee, established the Nano Challa washing station, Aleco saw the unique character of their coffee and invested in developing relationships with its producers, which have grown stronger to this day."
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!
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.