Brazil Serra Negra

Patrocinio, Minas Gerais

Acid: low to medium

Body: medium

Texture: mainly clean and juicy, slight nut skin in middle.

Flavor Profile: the acid profile is juicier and shows more complexity than in some of our previous brazillian offerings. Prototypical sweet orange with just enoughrind to be noticed, coffee cherry and sweet green grape are also present. Hazelnut liquor and dark chocolate follow and sink into a just slightly grainy texture. It’s…

Colombia Los Cauchos

San Augustino Forest, Huila region

Acid: Medium High

Body: Full

Texture: Sweetened Gingerbeer and cola

Flavor Profile: classic “Diner Coffee” profile. Slightly spicy, very sweet and texturally rooty, with big body and good balance. Almost cherry cola-like, if the cherry wasn’t too over the top. The textural body is similar to Gingerbeer without…

Kenya Muthunzuuni Peaberry

Machakos District

Acid: high

Body: medium-full

Texture: clean, root beerish

Flavor Profile: cherry jolly rancher, lemon and sweet tomato flavors in the acid. Root beer, fresh pine, cane sugar liquour and dark chocolate in the sugars. Fairly subdued coffee for so much complexity. The acid allows the…

Ethiopia Gedeo

Southern Oromia region, bordering on Sidamo and Guji

Acid: medium

Body: medium-low

Texture: berry juice, powdered candy

Flavor profile: sweet natural process coffee cherry from Sidamo displaying a subtle but prototypical lemon and blueberry aroma both dry and wet.  More layered than other natural yirgacheffe coffees, flavors of peach, raisin, grape,…

Honduras

Farmed by Benigno Mejia

San Vicente region

Acid: high

Body: medium-full

Texture: mainly clean, juicy, light powder on finish

Flavor Profile: juicy tropical fruit, peach and guava, even tomato jam.  The acid is high and sweet, no hint of tartness, giving it a long mouth-watering finish.  A spicy cinnamon and cayenne pepper mixes into the mid-tone fruits and lingers with a light powder feeling on the finish.

Noteworthy: second…

Ethiopia Yirgacheffe

Grade 2 National Export

Acid: medium

Body: medium-low

Texture: slightly dry and hoppy

Flavor Profile: the  flavor profile of a typical conventionally grown and processed coffee from the region of Yirgacheffe.  Jasmine tea, hints of grapefruit, purple grape juice and floral lilac.  The acid is bright to start then leans slightly dry like an IPA.  Very aromatic and perfumy.  

Noteworthy: this coffee is a conventionally grown and…

New single origin in:

Tanzania Ruvuma AA

from the Mbinga District of Ruvuma

Acid- high

Body- full

Texture- soft, clean and round

Flavor Profile- from the grind is the first release of the intensely aromatic rhubarb acidity with a hard to define spice.  When wet the rhubarb combines with green grape skin and the spice emerges as a smokey sandalwood insense.  Best part is what you smell is what you taste, rhubarb, grape and spicey…

Brazil Amerello Serrado

Fazenda Isidro Pereira, Carmo de Minas

Acid: medium-high

Body: medium-full

Texture: clean, sweet and juicy.

Flavor profile:  noticeably juicy and aromatic coffee cherry acidity straight from the grind.  Adding water lets the cedar and cinnamon come out.  The acid is purely sweet, round and exceptionally clean.  It's flavor is from the coffee cherry itself, without the tartness- an excellent example of what Pulped Natural…

New single origin coffee in from Brazil

From Ruvaldo Delarisse's farm Chapadao de Ferro.

Acid: Low plus

Body: Full

Texture: mainly clean, liquid brown sugar...soft and full.

Flavor Profile: rooty and sweet orange when ground, first notice of thebrown sugar that waits to explode when wet.  The acid is lightly present, justenough to add hints of…