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.
Ethiopia Sidama Ayla Bombe
This washed coffee is from the Sidama region of Ethiopia. The coffee that comes from the Ayla washing station is produced by 725 organic farms. These farms are at elevations between 1900 and 2100 meters. The higher altitude contributes to the coffee's complexity. This coffee has a light and delicate body. The prominent aroma reminds us of jasmine. The coffee has a grapefruit like acidity and a dryness that reminds us of a dry red wine.