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Coffees with ** next to their name are roasted to order on Tuesdays of each week
Showing 1–12 of 13 results
APROCASSI – Peru
APROCASSI (Asociación de Productores Cafetaleros Solidarios de San Ignacio) was formed nearly twenty years ago in 2000, originally as an effort to protest the mining companies who were flocking to the area to harvest precious metals. Set on protecting their farming land, a small group of farmers banded together and formed the association. Currently, the association has about 600 members. APROCASSI is focused on selling certified coffees, increasing production, and the diversification of products, such as honey, cocoa, and pisciculture. APROCASSI is focused on keeping youth in coffee, as well as women’s income diversification. This coffee has a big, chocolate profile for an overall well-balanced cup. It makes a great pot of drip and is hearty enough to enjoy with (or without!) milk.
Origin: Cajamarca region of Peru
Tasting Notes: Chocolate, Cherry, and Caramel
Cerrado – Brazil
Brazil is the world’s largest coffee producing country, rallying 40-60 million bags a year. Located in the center of the country, the Cerrado is a large tropical savanna ecoregion. Throughout Brazil, the natural and pulped natural processing methods are most common, which imparts sweetness and enhances body in the cup. This coffee has low acidity and with its classic nutty and chocolate profile, it pairs great with milk.
Tasting Notes: Dark Chocolate – Peanut Butter – Hazelnut
$55.00 – $200.00
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On the first Tuesday of every month, we roast and ship out a 12oz bag of our newest Roaster’s Choice single origin coffee.
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El Corazon – Colombia
In addition to the spectacular range of coffee profiles Colombia is able to offer, the country’s ability to export fresh coffee all year round makes it one of the most versatile origins in the world. To ensure the same great flavor profile each year, the coffees that make up El Corazon are sourced from two specific regions in Colombia: Huila and Cauca.
Tasting Notes: Caramel, Grape, Apple
Finca La Esperanza – El Salvador **
**This coffee roasts to order on Tuesday of each week**
The Pacas family have been growing coffee in El Salvador for over 150 years and are true pioneers in the field. They discovered the variety Pacas and it is actually named after them! Finca La Esperanza is 1 of 19 farms owned by the family, and is divided into 18 lots, each with its own microclimate. The Pacamara is a hybrid between Pacas and Maragogype varieties, giving it a unique extra-large bean size. Pacamaras can display a wide range of flavor, typically characterized by some herbaceous notes and a dense body. This is a natural process coffee, and we find subtle yellow fruit notes with a long, sweet finish.
Origin: El Salvador
Altitude: 1000-1800 masl
Tasting Notes: Cedar, Dried Pineapple and Cane Sugar
Gakurari Peaberry – Kenya **
**This coffee roasts to order on Tuesday of each week**This coffee is the culmination of hard work of 500 smallholder farmers who are members of the Gatunyo-Kigio Farmers Cooperative Society. The producers deliver their cherry to Gakurari Factory, one of the society’s four washing stations. Gakurari Factory employees meticulously process their coffee, which includes 12-16 hours fermentation, 2 days skin drying (thin bed, frequent rotation, and hand sorting of parchment), followed by 10-12 days of regular drying.The Gakurari Factory produced less than 200 bags this harvest, and SteamDot was lucky to purchase a few. Fun fact: a peaberry is a naturally occurring genetic mutation in which only one coffee seed grows in a cherry (instead of two).
Origin: Muran’ga County, Kenya
Altitude: 1650 masl
Tasting Notes: Mandarin Orange, Carmel, Savory
Guji – Ethiopia
SteamDot’s Ethiopia Guji comes from the Guracho Washing Station, comprised of about 2300 contributing farmers, and managed by Kedir Hassen Aredo. Guji is an administrative zone of the Oromia region of Ethiopia, which gained political definition in 2002. Prior to that year, the Guji territory (named for the Guji tribe of the Oromo people) was a part of the Borena zone. Guji Zone shares a border with the Southern Nations, Nationalities & People’s Region (SNNP,) which includes Gedeo Zone (where Yirgacheffe is located) and Sidama Zone. This coffee is unsurprisingly a fan favorite with its sweet, fruity, and floral profile. Ethiopia Guji is one of our flagship coffees at SteamDot, and we serve it proudly.
Farmer: Kedir Hassen Aredo
Altitude: 1900 – 2100 masl
Harvest: Oct – Jan
Tasting Notes: Candied Ginger – Bergamot – Peach
Mchana Estate – Kenya **
**This coffee roasts to order on Tuesday of each week**
Mchana Estate has a rich history dating back to the 1950s. French investors were looking to expand their agricultural portfolio and their agent Jas Nicoll began to acquire coffee estates. These neighboring farms were grouped into one large estate, Mchana, and it became the largest single coffee plantation in Kenya. Fast forward to today, and Mchana estate is 906 hectare with 458 hectare under coffee – almost the same original amount of hectare used to grow coffee as in 1950. Management has changed hands a few times, and today is run by Mr. Wambungo, who is known for his innovation and renovating operations around the farm to increase productivity and quality.
This coffee is a showstopper on the cupping table, with bright tropical fruit notes, a lush body, and tons of sweetness.
Tasting Notes: Papaya, Mango, and Pear
Rebuild Women’s Hope – Congo **
**This coffee roasts to order on Tuesday of each week**Marcelline Budza established Rebuild Women’s Hope (RWH) in 2013 along the shores of Idjwi, a large remote island in the middle of Lake Kivu in eastern Congo. Inspired by her own mother’s resilience, her vision is “to place women at the center of the integral development of her community” and that “building the hope of women is building the hope of the entire nation.” The cooperative supports its members in several meaningful ways, including interest free loans, incentives for cherry delivery thresholds, and are currently building a health clinic. This coffee comes from the Hala Washing Station of RWH. After cherries are delivered, they are sorted by flotation method, depulped, and then have a wet soak with continuously running water for 8 hours. This is followed by washing, pre-drying, and drying the parchment on raised beds for up to 24 days.
Producer: Marcelline Budza
Origin: Idjwi Island, Congo
Tasting Notes: Raisin, Baking Spices, and Orange