**This coffee roasts to order on Tuesday of each week**

 

Perched high up in the southern foothills of Mount Kenya on rich red volcanic soil, the growing areas surrounding the Karimikui factory are ideal for producing some of the finest
Kenyan coffee. Farmers have been delivering cherry to the Karimikui factory since it first opened in 1966. In 1997, the factory left a large umbrella farmers’ cooperative society
(FCS) and joined the Rungeto FCS, which manages just two other factories. At the Karimikui factory, only the ripest cherries are delivered, and additional hand sorting and floating are done to remove less dense and damaged beans before the coffee is depulped, fermented and washed. After the coffee is washed, it’s soaked in fresh water for long periods of time to solidify the hallmark Kenyan profiles. The coffee is dried over
a period of two weeks on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying.

 

This coffee was proudly sourced from our partners at Royal Coffee

 

Farmer: Rungeto Farmers Cooperative Society

Origin: Kirinyaga County, Kenya

Variety:SL28, SL34, Ruiru 11, Batian

Process: Washed

Altitude: 1600-1800 masl

Tasting Notes: Juicy Grapefruit and Turbinado Sugar

 … Read More

 

**This coffee roasts to order on Tuesday of each week**

 

Baroida Estate was founded by Ben Colbran in the 1960’s and today is run by his son Nicol. The name ‘Baroida’ comes from the Baroida spirit, believed by locals to reside in a large rock sitting in one of the main rivers flowing through the estate.

 

Meticulous separation for quality control helps maintain the high quality of the estate’s coffee. After careful sorting, cherry is pulped on disk puplers. Then it dry-ferments in vats for approximately 36 hours. Water is pumped into the vats in a circular motion to naturally agitate the coffee and remove any remaining mucilage. Coffee is then sun-dried on tarps, where it is turned regularly to ensure even drying.

 

This coffee has a super buttery mouthfeel – paired with maple, honey, and lightly pungent forest tones. It’s one of those coffees that will keep you coming back for more! The texture, round acidity, and balance all make this a high-quality cup.

 

 

Farmer: Colbran family

Origin: Eastern Highlands, Papua New Guinea

Variety: Mundo Novo

Process: Washed

Altitude: 1,700-1850 masl

Tasting Notes: Buttery Maple, Sandalwood, and Herbal

 … Read More

 

**This coffee roasts to order on Tuesday of each week**

 

Located in the highlands of Costa Rica’s most famous coffee growing region, Tarrazú, Santa Elena Estate is owned and operated by Luz Marina Trujillo (aka Luzma). Luzma is the original bad ass: she was the first to utilize honey-processing in Costa Rica and is a strong female farmer in an industry still dominated by men. Luzma’s coffee is shade grown, hand-picked and sorted for quality at her own mill. Last year Luzma invested in new depulpers and this resulted in higher quality scores (vs last season). So clean and tasty! Santa Elena takes a holistic approach to sustainability, minimizing synthetic inputs and utilizing a closed-loop fertilizing system.

 

 

Farmer: Luz Marina Trujillo

Origin: Tarrazú

Variety: Caturra

Process: Washed

Altitude: 1250-1650 masl

Tasting Notes: Toffee, Apple and Honey

 … Read More

 

**This coffee roasts to order on Tuesday of each week**

 

The Kibingo Washing station was built in 1986 in the Kayanza province of northern Burundi. The name ‘Kibingo’ comes from the Kirundi word ‘urubingo’ which means ‘reeds’. Reeds were planted along the river that runs through the washing station to contain the water and to prevent the surrounding soils from eroding. This washing station collects cherries from over 2,750 local coffee farmers spread over the 18 neighboring hills. During the harvest season Kibingo processes more than 650 tons of coffee. This coffee is a fruit bomb that is sure to delight. You’ll find lively aromatics of bubblegum, raspberry, and quite a rainbow of flavors: strawberry, raspberry, tangerine, white grape, and floral tones. In addition to being incredibly yummy, sales from this coffee have contributed to farmers in a few specific projects: livestock distribution, health insurance, and solar panel installation.

 

Sourced from Sucafina North America via Greenco Exporters.

 

 

Farmer: Kibingo Washing Station

Origin: Kayanza region, Burundi

Variety: Various

Process: Natural

Altitude: 1893 masl

Tasting Notes: Strawberry, Tangerine, and Floral

 … Read More

 

**This coffee roasts to order on Tuesday of each week**

 

Cafe La Sierrita is a coffee comprised of producers within the Giraldo region of Antioquia. The lot is carefully constructed at the buying station, with every single lot individually cupped various times before being included. The first time a coffee is cupped is when the producer brings a sample or lot down 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 actual lot is delivered to the mill where it is cupped a third time to ensure consistency in regards to previous analyses. Antioquia has historically been known as a volume region, but in fact has the same capability of producing high-quality coffees found in the rest of the country. Cafe La Sierrita represents the hard workd of dedicated producers whom are fairly compensated with the highest prices in town. This is the 2nd year we have sourced this coffee.

 

Farmer: Various small producers

Origin: Giraldo, Antioquia, Colombia

Variety: Caturra, Colombia, Castillo

Process: Washed

Altitude: 1,700-2,200 masl

Tasting Notes: Baked Apple, Brown Sugar, and Cinnamon… Read More

 

 

**This coffee roasts to order on Tuesday of each week**

 

Sitting at 1,840 masl, Finca El Paraiso consists of 14 hectares: 7 are part of a natural reserve and the other 7 hectares currently produce coffee, 70% of which is the Caturra variety for specialty lots. In order to keep the quality consistent, only the ripest cherries are picked and once they arrive to the wet mill, they are floated to remove any potential under ripe, over ripe or poorly formed beans that were picked. After floating, the coffee is fermented in cherry for 24 hours, de-pulped and then dry fermented an additional 36 hours. After washing, the coffee is dried in a parabolic dryer, anywhere from 18-25 days, depending on the climate. Hands down, Ernedis has some of the best practices around, and the way this coffee retains its quality over time is incredible. We have sourced this coffee for several years in a row and look forward to building on this partnership.

 

Farmer: Ernedis Rodriguez

Origin: Gigante, Huila, Colombia

Variety: Caturra

Process: Washed

Altitude: 1840 masl

Tasting Notes: Tangerine, Sugar Cane, and Stone Fruit

 … Read More

 

The world’s first barista standard reusable cup.

Press fit lid, lovely to drink from lid on or off.
Durable tempered glass.
Drafted vessel for easy pour.

Designed to enjoy the craft and sensory drinking pleasure of coffee on the go.… Read More

 

Original Keep Cup branded with our SteamDot Coffee logo. You can enjoy your coffee on repeat in this to-go cup. Lightweight and perfect for carrying with, wherever your adventures may take you.  Sustainably manufactured since 2009.… Read More

 

Printed locally by our friends at Shirts Up, this charcoal grey unisex shirt by Canvas is perfectly soft for everyday wear.… Read More

 

Hario’s V60 dripper was named after its optimal brewing qualities: the V shape and the 60-degree angle. The ceramic dripper has great thermal properties and the spiral grooves slow down the water for better extraction of coffee. Size 02 brews 1 to 6 cups depending on the size of the cup.… Read More