Last Updated 5/8/2014
Offerings
Espresso Blend
Acid: medium-high
Body: full
Texture: champagne mousse, syrupy
Flavor Profile: layers of flavor and texture starting with a sweet meyer lemon acidity, black
cherry and marionberry fruitiness in deep tamarind chocolate liqour with spicy cardamom, clove
and fresh tobacco mixed in. Bridging the gap between the old world and new with direct source
relationships, high elevation coffees, and blending for balance in a complete espresso.
Drip Blend
Acid: medium-low
Body: full
Texture: orange juice, velvet
Flavor Profile: Soft, light acidity but refreshing acidity; just enough to be present and provide for
a clean finish. Hint of cherry flavor with lots of deeply caramelized sugar and chocolate. Slightly
darker roast profile than our S.O. coffees to give a velvet mouth feel and weight without drying or
going smoky. Intended as a well rounded everyday coffee. Directly sourced blend from 5
producers in El Cedral and El Cielito districts. Elevation range from 900 to 1200 meters. Bourbon,
Pacas, and Lempira cultivars. Depulped, washed and sundried on raised beds and patios at the
farms, parchment removal and sorting done at Beneficio.
Decaf Blend
Acid: low
Body: medium-full
Texture: grape juice, powderry nutskin
Flavor Profile: simple and straightforward 100% Brazil Swiss Water Process™. Hinting of orange
on the low mellow acidity, lots of caramel in a slightly gritty texture, little smoke and lots of
chocolate. Utilitarian workhorse for drip, pour-over or as an excellent old world espresso.
Brazil Carmo de Minas
Finca Serrado, Jose Antonio Carneiro Pereira
Acid: medium
Body: medium
Texture: white tea
Flavor Profile: juicier season yielding acid flavors of lemonade and orange with a hint of rhubarb
even. Nicely textured in body, white tea tannin with cinnamon and caramel mixing with the
prototypical hazelnut we've come to expect. Very balanced from hot to cold. 25 hectare farm at
an elevation of 1000 to 1200 meters. Yellow Bourbon cultivar, pulped natural process.
Burundi C.O.E
Long Miles Project, Buckeye WS,
Kayanza Province
Acid: high
Body: medium
Texture: lime-ade with hint of rind
Flavor Profile: pomegranate, herbed coctail cherries (the handmade craft kind), blueberry yogurt
Spicey cinnamon and corriander on the nose but not in the cup. Juicy up front with a slight lime
rind in the mouthfeel to dry the finish late. This is our first offering from our new partnership with
the Long Miles Project in Burundi. Bourbon cultivar, fully washed. This lot was first C.O.E offering
from Long Miles, processed at their first washing station in Buckeye (boo-kay) located in the
Kayanza province. Special selection lot from 3 small farms: Gaharo, Gahaga and Rugoma.
Altitude of 1680 to 2200 masl. Small lot of only 5 bags. Look for great things from this
relationship in the future.
Colombia Santa Isabel
Antioquia
Acid: high
Body: medium plus
Texture: cranberry juice
Flavor Profile: clean citric acidity featuring tangerine, lime and sweet cherry. Lots of complexity
emerges in the middle with cherry cola, rootbeer, loam, some herbs and a hint of rosehip. The
finish shows a small amount of baker's chocolate to remind you of where this coffee comes from.
Elevation 1800 meters, Caturra cultivar, washed process, raised solar bed drying. Relationship
coffee, first time offered. Maria Cristina Escobar and Jack Caughey replanted their farms 5 years
ago and the trees are now entering their prime.
Congo Muungano
JMI Cooperative, DRC
Acid: high
Body: medium plus
Texture: depulped lemonade
Flavor Profile: simply satisfying and straightforward coffee perfect for summer. Very refreshing
clean, sweet rhubarb acidity with a little meyer lemon as well. Caramelized fennel and angostura
style herbs, with a sweet brown sugar and balsamic reduction flavor. Acid carries the finish very
long. Burbon cultivars, fully washed special prep mircrolots. Elevation range of 1480-2000 MASL.
The cooperative's farms border Lake Kivu in eastern Congo. Since 2009 the coop has grown to
include over 2000 small lot farmers. Aiming for sustainability which was lacking in the past, natual
compost cultivated in the villages is used as fertilizer with water catchment and soil stabilization
projects becoming common.
El Salvador el Manzano
Santa Ana
Acid: medium plus
Body: medium plus
Texture: clean orange juice, apple skin
Flavor Profile: Juicy sweet lime and orange acidity with a small hint of lime rind texture, caramel
and peanuts in the middle, with plum and an interesting rooibos herbal character new to this
season's harvest. Pacamara and Bourbon Cultivars, washed process. Elevations range from 1300
to 1550 meters at Finca El Manzano. The Beneficio is also located at the farm. Cuatro M is family
owned, operated by Emilio Lopez Diaz. Relationship coffee since 2008. El Manzano is situated on
the northern slopes of the Santa Ana Volcano.
Ethiopia Yirgacheffe
Kochere Grade 1
Acid: medium plus
Body: low - medium
Texture: herbal tea, rose water
Flavor Profile: prototypical yirgacheffe coffee again! Very floral spring Lilac and Daphne aromas,
Jasmine and Lemongrass juicy sweet acid flavors. This season’s offering shows a different
sweetness with caramel apple and cinnamon as well. More developed sugars combine with the
juicy acidity to leave a cleaner length to the finish with just a hint of tea leaf tannin. Kochere
district lies in the Borena zone, 25 miles southwest of Yirgacheffe town, between northern Amaro
Gayo and Fisahagentet. Heirloom varietals, elevation of 1800 to 2000 meters, fully washed and
dried on raised solar beds. Additional hand sorting leave this coffee impecably free of defects.
Second year relationship coffee.
Guatemala Pixcaya
San Juan
Acid: medium-high
Body: medium
Texture: clean, apple juice
Flavor Profile:Mildly forward acidity shows lime rind and candied lemon, followed by spicy ginger
pairing. Interesting malty caramel mixes with the prototypical soft milk chocolate. The soft but
present acid allows for a long, clean finish. Bourbon cultivar. 2000 meters. Mechanically pulped
then washed, patio dried. The Miron family is a 4th generation producer and regular competitor in
the Guatemalan Cup of Excellence competition.
Panama Perci Gesha Lot 28
Silla Del Pando, Volcan
Acid: high
Body: full
Texture: pineaple juice
Flavor Profile: big round and juicy pineapple acidity with triple hop IPA candied grapefruit. Malt
and sweet sourdough bread yeast in the middle, with subtle herbal sage and pine. Chocolate
ganache liquour finishes it off. Completely natural ecosystem owned and managed by 90 Plus, the
gesha lots border a protected natural forest. Elevation ranges from 1200 to 1600 meters, with the
gesha lots near the top. Each estate yields between 150 and 300 lbs only. Natural process on
raised beds with solar cover, washed to finish.
*Available by special order only.