**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

 

 

**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

 

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

 

Finca El Jutal is located in western Honduras and run by Salvador Santos Martinez. The farm consists of a total of 2.8 hectares and includes the production and harvesting of basic grains, vegetables, poultry, wild blackberry, peaches, and livestock. In the 21 years of producing coffee, mostly what Salvador has produced in the past has been commercial grade coffee, as he never had access to proper technical support or access to specialty markets. However, in 2008, still without technical assistance and with the desire to persevere, he planted the most recent varieties and has had success over the past few years. His neighbors took note to how his varieties were producing at that elevation and they themselves also decided to start growing them. However, the region is still very remote and they use mules to bring the coffee to town. At Finca El Jutal, everything is done in the family in order to help reduce labor costs and improve profits at the farm level.

This coffee was proudly sourced from our partners at The Coffee Quest.

 

 

Farmer: Salvador Santos Martinez

Origin:Belen Gualcho, Ocotepeque

Variety: IHCAFE 90

Process: Honey

Altitude: 1,600 masl

Tasting Notes: Plum, Cherry Cola & Caramel

 

 

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
Region: Guji
Variety: Typica
Altitude: 1900 – 2100 masl
Process: Washed
Harvest: Oct – Jan
Tasting Notes: Candied Lemon – Bergamot – Herbal

 

 

 

**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