Toasted marshmallow starts the cup on a nostalgic note. Fresh cream, yellow plum and cocoa create a structured cup from start to finish.
Roast House and Sustainable Harvest have partnered to offer a core offering highlighting women producers around the world. Union y Fe’s has a 32 women who produce a lot called Sumac Warmi, which means “Beautiful Women.” This program provides the opportunity to recognize and reward the incredible care they give their plants and their commitment to quality.
Floral and vibrant aromatics lead into a mouthfeel experience unlike anything we've had before. A cooling effect reminiscent of fresh mint while maintaining those bright currant-like fruit profile. Unique, dynamic, grab it while it's hot!
Malawi Mzuzu was sourced through the collaboration of our local Spokane community. Sustainable Harvest sourced 10 coffees for us to cup from, the F1RST AVENUE Mug Club whittled those 10 down to 1 coffee. Once it arrived at Roast House, we roasted and cupped again with the Mug Club to find everyone’s favorite roast style. Finally landing on this beautiful coffee we are excited to share.
PRE-ORDER ONLY. We’ll be roasting our limited Malawi Mzuzu every Friday at F1RST AVENUE. After roasting on Friday, we’ll ship orders Monday morning. Picking up a few other roasts? We’ll ship those on Monday with the Malawi Mzuzu. Cheers, friends.
Located in the heart of the La Botija mountain range, Finca La Florida is 22 hectares, of which 75% is planted with coffee. All of their coffee is grown under the shade of pine trees, using traditional farming methods. As the farm is located in the Bojita wilderness reserve, La Florida is 100% organic. Farmers use machetes to control weeds, and organic fertilizers and pesticides to maintain soil health and repel pests.
Crisp notes of creamy cashew and caramel candy. The brightness is reminiscent of white grapes with a wild honey-like mouthfeel with fig sweetness lingering in the finish.
Yellow apple, brown sugar & stewed fruits. This cup is all about fruit cobbler: syrupy sweet, crunchy sugars and bright fruit.
Coffees from Cerro de Jesus are picked ripe and depulped/mechanically demucilaged the same day. They are fermented dry for 12–36 hours before being washed once and dried on Cafetos de Segovia's patios, either shaded or in full sun. Drying typically takes between 10–15 days. This coffee is a single-variety selection of Tekisic, a Bourbon-derivative cultivar created by the Salvadoran Institute for Coffee Research (ISIC) and distributed in the 1970s after 30 years of development. Singling out varieties is very difficult making this coffee that much more special!
PRE-ORDER ONLY. We’ll be roasting every Friday on our lab roaster. After roasting on Friday, we’ll ship orders Monday morning. Picking up a few other roasts? We’ll ship those on Monday with Jesus Mountain. Cheers, friends.
Bright rainier cherry and a fruit salad complexity lead into nectarine, persimmon among a myriad of ripe fruits that fill the cup. The finish has a saturated sweetness similar to maple syrup providing structure and a lingering finish.
Roast House and Rutas del Inca have been working together since 2014 because of Sustainable Harvest's continued work in Peru. Each year quality has improved as their trees mature and increase in sweetness, clarity and complexity. Piloted for the first time in 2018 in collaboration with Sustainable Harvest, Rutas del Inca’s quality control team segmented out coffees from the best performing producers in the cooperative, and blended them to create smaller, exceptional lots. This particular lot was named after the famous Inca empire couriers: El Chasqui produced by 6 producers.