The Red Shed in Ship Creek is where it all began. We fired up our first roaster in a big red shed across the street from where locomotives park and we could feel the ground shake when they rumbled to life. As an ode to our beginnings, we were inspired to create a blend that represents everything we love about coffee: complexity, dense sweetness, and of course incredible flavor.
Tanzania Idiwili PB
Idiwili Agricultural Marketing Cooperative Societies (AMCOS) was created in December 2016. They began with home-processed parchment but soon realized the potential to produce high-quality coffee. So in 2019, they purchased a pulper and built some drying tables to produce fully-washed coffee. The farmers deliver cherries from 2-6 pm, with the pulper being turned on at 3 pm. After being pulped and sorted into various grades in the washing channels, the parchment is fermented for 24-48 hours, washed, then soaked for 8 hours, and dried on raised beds for 11 -14 days. Idiwili AMCOS hopes to upgrade their facility by building new fermentation tanks, additional drying tables, and eventually a store to house their coffee before it’s taken to the mill. This lot is 100% peaberry (PB). These cute small beans are actually a mutation in which only one coffee seed grows in the cherry instead of two.
Burundi Kalico Mama
Burundi Kalico is an awesome, privately held, woman-owned company. In 2012, Angele Ciza and her friend Consolata decided to go into the coffee business together. They purchased seven washing stations that had been part of the old government-run Sogestal program, with the idea of working in close partnership with growers so they could process and export Burundi’s best coffees. Kalico has washing stations in Kirundo and Muyinga Provinces, where altitudes range from 1650-1700 masl, each serving 1,000-3,000 small scale farmers who grow primarily the bourbon varietal. They wet ferment the coffee for 12-18 hours, then do a 1-hour soak. The coffee is then washed, pre-dried, and sorted before drying on raised beds. To improve the quality of the coffee produced, Angele knew she needed to start with the education of the producers, so she began with outreach to ensure best practices from nurseries to harvesting. She invested in additional training, environmental protection, inputs, micro-credit, micro-insurance, and other social infrastructures in partnership with the producer organizations that deliver to their washing stations. **Sadly, Angele passed away this summer, but her legacy with Kalico will never be forgotten.