It has been an exciting couple of weeks around the coffee roastery.
We received a new shipment of coffee which contains some incredible offerings. Here we are going to profile a few of them. Read on for more details about the terrior and history of some of these amazing regions of the world.
We've also just launched our coffee subscriptions -- choose the frequency, bag size, and duration of your desired subscription and we will take care of the rest. Subscriptions make great gifts -- who doesn't want hassle-free coffee delivered right to their door a few times a month?
Lastly, our Holiday Blend is ready for prime time! We developed a rich, chocolaty, and festive blend with that touch of cranberry sweetness that is sure to keep you warm this Winter.
Lake Kivu is probably our favorite region in Rwanda. The climate of the lake and the volcanic soil come together in a magical way to develop incredible flavors in these lovely coffees. An added bonus: this coffee is certified organic and FairTrade (although we don’t advertise these programs), which is somewhat rare for African coffees. This coffee comes from the COOPAC regional cooperative, which has implemented numerous systems for sustainable farming as well as community development.
Raspberry, green grape, grapefruit, turbinado sugar sweetness, crispy, clean juicy, smooth
Farmers in this region have slightly larger farms than most in the south, sometimes 10-15 hectares of land. They pick, pulp, ferment and dry their coffee on raised beds with parabolic covers. They tend to work similar varietals, some old, some relatively old and some new but the style is pretty much the same.
We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. So these coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes many fields in a 4 mile radius.
The result is a cup with an incredible depth of flavors that we haven’t seen before in a Colombian coffee. The array of sensations between body, flavor, smoothness, and acidity is truly sublime.
Sweet aromatics, candied strawberry, maraschino cherry, creamy, smooth body
This is one of two coffees we currently have from Kenya, both of which carry cupping scores over 90 points (an incredibly high score).
The meticulous attention paid to the sorting and processing of this coffee really shows. Prepare for one of the cleanest cups you have ever tasted, with a balance between sweetness and acidity that adds complexity to the incredible flavors.
Tangerine, tart cherry, strawberry, juicy, balanced, crisp, clean, complex
Typical and atypical. Indonesian and Dutch. Historical and new. This offering from Sulawesi is a myriad of apparent contradictions, which makes this one of the most creative and interesting coffees we’ve ever encountered. The Arabica-Typica varietal of this coffee was first introduced to Sulawesi by the Dutch in 1750. This particular lot is a hybrid, and very atypical for coffees found in Indonesia. However, the terrior of the region has its influence on the coffee and the result is an amazing amalgamation of flavors. We think anyone who tries this offering will find something to enjoy, and be appreciative of how varietal, terrior and processing can have such creative impacts on the cup.
Peach, chocolate, sweet, full bodied, rich, savory, umami