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.
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 washed Peru, 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!
Peru Aprocassi, decaffeinated by Swiss Water and sourced by Sustainable Harvest, is a delightful cup. We taste milk chocolate sweetness and body in the cup with a subtle plum brightness. The finish is clean with a caramelized nuttiness similar to praline.
Need a damn good cup of coffee without the caffeine? This is the one!
The Swiss Water Decaffeination Process has revolutionized the way that caffeine is extracted from coffee beans. This non-solvent based approach reduces caffeine content by 99% while retaining all the complexities of carefully produced beans.
Kenya-lovers everywhere enjoy the unicorn offerings that match the brilliance of the SL varieties with structured sweetness – Muiri delivers exactly that! Cranberry, orange, key lime dance on the palate while a viscous mouthfeel carries soft cantaloupe and caramel sweetness into the finish.
Sourcing only certified coffees has many challenges. One of which being that some origins are almost impossible to source certified coffees from. In 10 years of roasting, we've brought on only 4 Kenya's due to the limitations of quality certified lots. Our friends at La Minita sourced this lovely coffee from Muiri in the Kiambu County.
Ruiru 11, SL-28 and SL-34 varieties were produced between 1,537 and 1,550 meters above sea level, fully pulped and allowed to ferment in water tanks overnight before drying on raised beds.
Milk chocolate candy bar and sweet, ripe fruits is what this cup experience is all about. Raspberry jelly layers the cup while almond and cocoa wraps things up leaving a crisp finish.
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.
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 Bintang Dirahmah.