**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**

 

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

 

**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

 

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

 

• 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