Our newest mug embraces some of our roots, with this industrial design and unique handle. It’s the perfect cafe to-go cup, office mug, or unique gift.… Read More
**This coffee roasts to order on Tuesday of each week**
Grown in the highlands of Costa Rica’s most famous coffee growing region, Tarrazú, this washed coffee exhibits flavors of a sweet and classic cup.
Farmer: Luz Marina Trujillo
Region: Tarrazú
Variety: 90% Caturra; 10% Typica
Process: Washed
Importer: Atlas Coffee Importers
Tasting Notes: Chocolate, cashew, and apple flavor for a sweet and classic cup.
**This coffee roasts to order on Tuesday of each week**
Driving the narrow mountain road up the impossibly steep switchbacks to Finca La Colmenita, or “The Beehive”, the views are striking. There’s a reason this area is called Buena Vista. Far below, the deep valleys of San Pedro Necta stretch out and verdant ridges cast shadows from above. La Colmenita is nearly at the top, a high 1850 to 2000 MASL farm. It’s in the clouds a lot of the time.
When Francisco Cardona Martin bought La Colmenita in 2002, he had a vision: To produce the best quality coffees possible, by planting varieties known for excellence in separation, and investing heavily in innovative farming techniques. Primarily, Francisco cultivates Caturra and Bourbon plants beneath chalum, gravilea, and mature pine trees. Francisco is incredibly resourceful, investing nearly all profits from coffee sold back into the farm. He’s beloved in the local community, a kind and cheerful presence. Those who know him well call him “Chico Cardona”. When in Huehue City, he often attends cuppings with the QC team to develop his skills and to learn how he can improve.
Francisco called his farm “The Beehive” because he loves his bees. Happily buzzing about the farm pollinating his coffees plants, bees make the honey which provides a secondary income for the farm.
Farmer: Francisco Cardona Martin
Region: Huehuetenango
Process: Washed
Importer: Onyx Coffee
Tasting Notes: Intensely sweet aromatics give way to flavors of pineapple, caramel, pecan, and snickerdoodle. Bright and juicy acidity with a round body. A very dessert-like coffee.
This one-of-a-kind design, with beautiful Summer imagery and details, was custom designed by amazing Alaskan artist, Meg Smith. Perfect for all the gifting (for self and loved ones!) This enameled tin mug was printed for us by world-renowned enamelware company, Emalco, in Poland known for top notch quality with over 100 years of practice in traditional Polish enamelware.
**This coffee roasts to order on Tuesday of each week**
Finca Vegas Del Chuscal is run by Nelson Fabio Cordoba and consists of 7 hectares of coffee. This lot is a blend of mostly Caturra, with a small amount of Variedad Colombia. Both of the varieties are picked separately and processed separately. As the Variedad Colombia can tolerate longer fermentation, after picking the cherries are left to ferment for between 12-24 hours and then de-pulped and fermented for another 20-24 hours. When the Caturra arrives to the wet mill, it is immediately de-pulped, dry fermented for 20-24 hours, and then washed in a process which uses 80% less water. After washing, the coffees are taken to the greenhouse to slow dry for 10-15 days. Nelson’s wet mill is an Ecomill, one of the first in the country, which allows him to use very little water during the washing process.
Farmer: Nelson Fabio Cordoba
Origin: Palestina, Huila, Colombia
Variety: Caturra, Colombia
Process: Washed
Altitude: 1800 masl
Tasting Notes: Cherry, Peach and Plum
Pre-order available now! First roast is Tuesday, April 20th
**This coffee roasts to order on Tuesday of each week**
Who doesn’t want to drink high quality coffee all day long? We’ve got you covered with this special release Single Origin Decaf from Ethiopia. It checks all the boxes of a high scoring, specialty grade coffee full of so much fruity goodness in the cup.
Sourced from our friends at Royal Coffee, they select this lot based on cupping evaluations. After selection, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The beans are then introduced to a solution concentrated with coffee solubles that extract the caffeine without extracting the coffees particular flavor. The Royal Select Water decaffeination process leads to a sweet and fruity cup that fits great in our line up of single origin coffees.
Origin: Ethiopia
Producer: Oromia Coffee Farmers Cooperative
Altitude: 1550 – 2200 masl
Varietal: Heirloom Ethiopia
Process: Natural and dried on raised beds
Tasting Notes: Citrus, Berries, Tropical
CHEMEX® delivers the purest flavor experience
Brew coffee precisely and perfectly with this two-in-one essential. The lightweight digital scale, which measures in 0.1-gram increments with an average accuracy of plus or minus 0.2 grams, accurately measures water and coffee beans or grounds to suit your preferred brewing ratio. A digital timer counts down bloom and extraction times so your coffee is always beautiful, never bitter. For easy and accurate dripping, place your pour-over setup directly on the sleek black scale. Hario has been crafting fine coffee equipment in Japan since 1964.
**This coffee roasts to order on Tuesday of each week**
Cafe La Sierrita is a community lot comprised of producers within the Giraldo region of Antioquia. The lot is carefully constructed at the buying station, with every single coffee individually cupped various times before being included. First, a coffee is cupped is when the producer brings a sample or lot to the buying station. Upon initial approval, the lot is packed in grain-pro and a new sample is taken and brought back to the main lab in Medellin, where a full physical and cup quality analysis is performed. Upon approval, the lot is then delivered to the mill, where it is cupped a third time to ensure consistency in regards to previous analyses.
Cafe La Sierrita represents the hard work of dedicated producers whom are fairly compensated with the highest prices in town. This is the 3rd year we have sourced this coffee from our partners at The Coffee Quest Imports.
Farmer: Various small producers
Origin: Giraldo, Antioquia, Colombia
Variety: Caturra, Colombia, Castillo
Process: Washed
Altitude: 1,700-2,200 masl
Tasting Notes: Dark Chocolate – Almond – Green Apple… Read More
**This coffee roasts to order on Tuesday of each week**
Finca El Paraiso is located in Gigante, Huila, Colombia and run by Ernedis Rodriguez. The farm consists of 14 hectares in total, half in coffee and half in reserve. While continually experimenting with each harvest, the main fermentation recipe used in his wet-mill is 72/48/24-hour mixed fermentation. After washing, the coffee is then laid to dry in parabolic dryers for anywhere from 18-25 days, depending on the weather. Ernedis is one of the hardest working producers in the industry: after being able to sell his coffee at elevated prices consistently for so many years, he has really become more like a CEO. He doesn’t work the coffee fields anymore but oversees the workers he hires to clean, fertilize and pick cherries and focuses his efforts on the wet-mil and drying. Last year he was able to upgrade his infrastructure and now has a wet mill that auto sorts and floats the cherries prior to de-pulping. This is a huge step and saves Ernedis an enormous amount of time and work, as well as using literally a fraction of the water to wash the coffees compared to traditional washing. Coffees from Finca El Paraiso are always a stunner, and we look forward to them year after year!
Farmer: Ernedis Rodriguez
Origin: Gigante, Huila, Colombia
Variety: Caturra
Process: Washed
Altitude: 1840 masl
Tasting Notes: Tangerine – Brown Sugar – Nectarine