Available for pre-order now! Expected to ship Thursday, 5/21

 

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

 

Finca La Miguela is located in Giraldo, Antioquia, Colombia and run by Silvia Higuita and family. This coffee is a mix of various lots throughout the harvest, with varying fermentation styles. In some lots, the coffee was left in cherry for 12 hours, de-pulped and then dry-fermented for another 36 hours. In other lots, the coffee was de-pulped immediately and then dry- fermented for 48 hours. As both recipes exhibited similar profiles, we decided to put them together into one lot. Upon washing the coffees, they are then taken to dry in a greenhouse-style structure between 8 and 15 days, depending on the weather.

 

Silvia and family won 1st place in the Best Antioquia competition in 2015. This is the first year we have sourced this coffee, and we look forward to seeing what future harvests may bring.

 

Farmer: Silvia Higuita

Origin: Giraldo, Antioquia, Colombia

Variety: Caturra

Process: Washed

Altitude: 2100 masl

Tasting Notes: Black Cherry, Strawberry, and Molasses

 … Read More

 

Available for pre-order now! Expected to ship Thursday, 5/21

 

**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

 

Available for pre-order now! Expected to ship Thursday, 5/21

 

**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: Catura

Process: Washed

Altitude: 1840 masl

Tasting Notes: Tangerine, Sugar Cane, and Stone Fruit

 … Read More

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

 

Our favorite blend of the year is here, bringing with it the brightness and sweetness that’s perfect to enjoy in the sunny weather. This year’s mix include Finca El Paraiso and Cafe La Sierrita (returning favorites), together with a new microlot – Finca La Miguela. You’ll find tons of citrus and nectarine in the front of the cup, followed by caramel and a marshmallow sweetness. This coffee has bright and rounded acidity, and tastes great brewed hot or over ice. These coffees were sourced from our partners at The Coffee Quest Imports. Cheers!

 

Origin: Colombia

Tasting Notes: Citrus, Nectarine, Caramel, and Marshmallow

Body: Full and Smooth… 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

 

• Hario V60 cone shaped disposable paper filters for pour-over brewers
• Each filter is for single time use
• Contains 100 disposable size 02 paper filters
• Capacity of Size 02 is 1-4 cups
• Designed in Japan to fit the cone shaped Size 02 dripper

… Read More

 

• Eliminates residue and buildup in group heads and keeps screens and filters clear for an even brewing extraction
• Integral to the daily backflush regimen on traditional espresso machines, and ideal for soaking espresso machines parts and cleaning coffee brews

… Read More

 

Designed for a full-flavored, clean-tasting brew, these durable, oxygen-cleansed paper coffee filters are up to 30% thicker than other filters on the market. Their top-quality construction allows only the purest flavor elements to flow through, keeping bitter sediment, oils and coffee grounds out of your cup.

• Designed for use with the 6-, 8- or 10-cup Chemex coffee maker.
• Precision folded into a cone shape that guarantees uniform extraction as water flows through the grounds.
• Oxygen paper-cleansing technique is safe and bleach free, ensuring no chemical flavor or residue is imparted to the filter—or your coffee.
• Set of 100.

… Read More

 

Bowman Elementary Fundraiser… Read More