We currently have the following coffees in stock. Each week, we roast one of these coffees for you to enjoy.
Burundi Dry Process Murambi
This delicious natural process coffee from Burundi is fruit forward with flavors of blackberry, cherry and blueberry. The aroma is floral, fruity, with winey accents. The mouthfeel is light, with crisp acidity. The farms that bring their coffee to this processing station are all over 2,000 meters. Coffees grown at higher altitudes have more complexity. The natural process, where the coffee cherry is dried in the sun before the bean is removed, contributes to the coffee’s fruitiness.
Ethiopia Guji Hambela Dabaye
This coffee comes from the Guji region of Ethiopia and the Hambela washing station. It is a grade 1 coffee, grade 1 being the highest quality of coffee. This coffee is a washed coffee. After the coffee cherries are picked at peak ripeness, the coffee beans are removed from the cherry with a depulper. After depulping, the cherries are put through a water trough where any remaining mucilage from the coffee cherry is removed through a fermentation process. After the fermentation process, the coffee is dried in the sun.
Costa Rica San Diego Tarrazú
This coffee comes from the Tarrazú region of Costa Rica and has been processed at the Beneficio San Diego Mill. The coffee from this lot is grown by several small farms located at elevations over 1500 meters. What makes this coffee unique and complex is the natural anaerobic process. The coffee is picked at peak ripeness, then the whole coffee cherries are placed into a hermetically sealed tank where they are fermented. After fermentation, the coffee beans are dried in the sun to stop the fermentation process. This coffee has tasting notes of cinnamon, hibiscus, cherry, and raspberry. The body is medium-light. The brewing method will make a difference in the mouthfeel and acidity. We really enjoy this coffee as a pour-over, which helps accent the fruit and cinnamon.
Colombia Diego Lopez
This coffee comes from the farm of Diego Lopez in the Nariño region of Colombia. Grown in the Andes mountains at elevations between 1800 and 2100 meters above sea level, has produced a coffee with tasting notes of dark chocolate, fig, a layered caramel sweetness, and mild citrus acidity. This coffee is a washed process coffee, which highlights the coffee’s balance and sweetness. If you're looking for a daily driver coffee, this coffee fits the bill. We’ve especially enjoyed it brewed with immersion brewers like the AeroPress and Clever Dripper, where its sweetness and body shine. It also pulls beautifully as espresso.
Nicaragua La Bastilla
This micro lot coffee is from the La Bastilla Coffee estates in north east Nicaragua. Ripe coffee cherries are harvested and then dried slowly. Once the cherries have dried, the beans are removed. The mill at La Bastilla has a proprietary process it uses in the processing of the cherries to help accentuate the coffee’s inherent berry notes. We roast this coffee so the body is light and delicate, but also trying to retain the fruit characteristics. We have enjoyed this coffee with an immersion brewer, like the Clever Dripper. It also makes an interesting, fruity espresso.