Costa Rica Harmonia
Costa Rica is the coffee we conjure up when we close our eyes and think of Coffee. It doesn’t swing to wild Ethiopia-like floral notes, isn’t screamingly acidic like a top Kenya, and it won’t coat your tongue in velvet like Sulawesi. Costa Rica is coffee incarnate, rich body balanced with appropriate acidity and a bit of toasted marshmallow sweetness up front.
We’ve chosen to blend coffees from two different regions: Tarrazu (rich body, nice deep acidity) and Valle Central (moderate body & acidity, sweet and clean). What do you get? Harmony.
We’ve worked to define and then refine our Guatemalan profile. What we didn’t want: murky, pungent fruit, inconsistency. What we did want: sweet, clean, good acidity, solid cups. We choose regions known for these qualities, such as Fraijanes, Mataquescuintla, San Marcos and Esquipulas. We turn to farms and mills that could hit the mark, producers such as Finca El Cascajal and Finca La Igualdad.
If you really must know:
Ø Varietals are Catuai, Caturra and Bourbon.
Ø Elevation is 1300-1650 MASL.
Ø Sun-dried on patios.
Clean, lemony, sweet, hint of graham cracker, plus chocolate when you push the roast. Good stuff.
Can you name the top ten coffee-production nations? Mexico is on that list. It has been for a really, really long time, consistently producing more than Guatemala, and way more (about 250%) than Costa Rica. Still, you don’t see it on too many menus.
What we use: nice clean coffee from Oaxaca, Huatusco and Chiapas.
What you get: a sweet, clean, approachable cup. This is a great mild cup and an awesome blend component.
Brazil NY 2/3 17/18 SSFC Cerrado
Brazilians consume a fantastic amount of coffee – close to 20 million bags a year and growing – second only to the US. Fortunately for us, what they consume is mostly Conillon Robusta and really low-grade Arabica.
We offer 17/18 Strictly Soft Fine Cup (SSFC). The 17/18 screen size has a far more consistent flavor without the pungent fruit notes that can turn up in smaller-bean Brazils (an indication of varying bean maturity). We have selected Cerrado for the region and cup profile – mild and sweet, great body – nice on its own, but also versatile in blends, as an espresso component, or for flavoring.
Colombia Excelso La Encantadora
The list of registered coffee exporters in Colombia numbers well over 300. The problem can be getting decent and consistent coffee from them! Smaller ones are at the mercy of whatever parchement producers bring in the door, and larger ones tend to focus on the number of containers more than the quality of what’s inside. We’ve narrowed our partners down to a select group of very experienced, quality-focused shippers who understand what we expect, and they deliver!
Classic Colombian: good body, balanced acidity, and a rich, sweet, lingering finish.
Colombia Supremo 17/18
Larger bean size than our Excelso, with similar backstory, similar character, with a touch of walnut & caramel.
Ethiopia Washed Sidamo
Ethiopia: birthplace of coffee cultivation, a gazillion varietals you’ve never heard of, dancing goats all over the place…. And known for two radically different flavor profiles: the crazy naturals, with their berries and chocolate and red wine and stuff, and sophisticated washed coffees, hinting at every tea on the shelf.
We offer the black tie version: Ethiopia Washed Sidamo: floral, with a tea-like mouthfeel and a hint of spice in the finish.
Asia / Oceania
Sumatra Mandheling Grade 1
The word Mandheling refers to a traditional ethnic group (also spelled Mandailing) in northern Sumatra, and the name has come to represent the better Arabica coffee from the island. We see a lot of Sumatran coffee labeled Gayo, which means mountain – a good sign.
Our Sumatra Mandheling Grade 1 comes from the mountains around Lake Tawar in the Aceh region of northern Sumatra. This is the classic Sumatra profile: rich and earthy with deep, syrupy body and herbal notes. Darker roasting brings out bittersweet chocolate and a touch of tobacco.
Swiss Water® Espresso Blend
The old-fashioned approach to decaf espresso was: take whatever you had lying around, roast it really slow and dark, and blame the results on decaf in general. We couldn’t let this go unchecked.
With our Espresso Blend, you get coffee that shows balance, depth and liveliness at a range of roasts. Brazil on rhythm guitar, washed Latins playing lead, Indo/Asia on bass, and a dose of exotic naturals playing tambourine. The tasty result: chocolate and caramel flavors with a touch of natural fruit, just enough acidity to provide a balance of sparkle, and sweetness riding a long, smooth finish.
Pull shots with enough depth and sustaining crema you’ll be surprised it’s decaf. Amaze your friends!
Colombia Excelso Rainforest Alliance Certified
We offer the classic Colombian cup with Rainforest Alliance Certification! Good body, balanced acidity, and a rich, sweet, lingering finish.
Moderate body and acidity, clean and sweet – our Organic Honduras handles the range of roasts.
Honduras Fair Trade Organic Rainforest Alliance Certified Capucas
If only all the coffee in Honduras was like this. Sweet, clean, lovely cocoa and apricot flavors. Here’s the CV:
Capucas is located in the west of Honduras, near Celique National Park. This cloud-forest park is home to ocelots, jaguars, and pumas. Bring cat treats!
As for the coffee: primarily caturra, grown at 1400-1600 meters above sea level. Did we mention the soil? Great soil, lovely climate. Coffee has been farmed here since the late 19th century, and in the 1960’s the primary crop (tobacco) was replaced with more coffee. Cooperativa Cafetalera Capucas Limitada (COCAFCAL) was founded in 1999 by the great-grandson-in-law of the original Capucas farm owner.Want more information? Visit mycapucascoffee.com
Indonesia Sumatra Fair Trade Organic Mandheling Grade 1
As with our conventional Sumatra, the coffee comes from the two best regions: the mountains around Lake Tawar in the Aceh region of northern Sumatra. Look for classic Sumatra flavor: rich and earthy with deep, syrupy body and herbal notes. Darker roasting brings out bittersweet chocolate and a touch of tobacco.
Our Fairtrade Organic comes from cooperatives such as Tunas Indah, Koperasi Permata Gayo, Ujang Jaya and PT Ihtiyeri Keta Ara (IKA).
Mexico Organic HG
High Grown EP only need apply. Typica, caturra and bourbon predominate. Chiapas and Oaxaca provide most of coffee. Sweet! Like Kona without the leis. Floral, citrusy, happy coffee.
Mexico Fair Trade Organic HG
High Grown EP only. Typica, caturra and bourbon predominate. Chiapas and Oaxaca provide most of coffee. Sweet! Like Kona without the leis. Floral, citrusy, happy coffee.
Our Fairtrade Organic Mexican coffee comes from cooperatives such as Federacion Indigena Eciologica de Chiapas (FIECH), Agroproductores de Escuintla, and the truly unpronounceable Uapeéis Tzijib Babi.
Machu Picchu , alpaca, llamas and vicuña in the hills and mountains, guinea pigs on the dinner table – there’s a lot going on in Peru. Long known for organic coffee production, this coffee has sturdy cups, deep flavor with moderate acidity, with cocoa aroma and almond in the finish.
Peru Fair Trade Organic
Peru was the first coffee origin that adopted fairtrade practices on a large scale. Rich, deep flavor with moderate acidity, cocoa and almond in the finish.
Our Fairtrade Organic Peru comes from a wide variety of cooperatives, including APROCASSI, Casil, Cenfrocafe, Prodelsur , Coicafe, and Naranjillo.
CERTIFIED ORGANIC BLENDS
Cascadia Blend Fair Trade Organic
Ethically-sourced, certified organic coffees from the most reputable cooperatives in Latin America, Indonesia and Africa are brought together in a United Nations of coffee harmony, producing a big-bodied sweet cup.
Brewing Cascadia Blend? Look for herbal notes and dark chocolate.
Using Cascadia Blend as FTO espresso? You get citrus and cherry, plus those herbal notes again, as well as a bonus treacle-like mouthfeel. This marvel performs just as well as a straight shot as it does in a large latte.