This year’s lot of Concepción Pinula has a sweet fruit flavor with a well balanced, gentle acidity that rounds out this coffee nicely. The underlying honey notes give the body of the coffee a smoothness that makes this a perfect daily drinker. We enjoy this coffee as a single-origin espresso in our tasting room on occasion, but it really shines in a pourover or even auto-drip machine.
Variety: Bourbon, Catuai, Caturra
Altitude: 1500 Meters
CoopeTarrazu is sourced from a group of small coffee growers that have come together to offer the best micro lots of the Tarrazu region. We found this to be a very balanced coffee that is a perfect daily drinker, with pulped fruit notes and a smooth creamy body. We’ve found this coffee to be very consistent across drip, pour over, and immersion methods.
Farm: Farmer Cooperative in Tarrazu
Variety: Caturra and others
Altitude: 1400 – 1700 Meters
This certified organic coffee from Lake Kivu in Rwanda has a strong chocolate taste and heavy body. The climate of the lake and the volcanic soil come together in some magical way to make deep cherry fruit tones in this flavorful bean.
Region: Lake Kivu – Nyamyumba
Farm: Kabirizi washing station
Variety: Bourbon Mayaguez
Altitude: 1800 Meters
Process: Fully washed and dried on raised beds
This lot comes from a remote part of the Andean mountains in Tolima. Expect a tangy, chocolatey character with a heavier body and mouthfeel than other Colombian coffees.
Farm: Multiple Famers
Variety: Colombia, Castillo, and Tabi
Altitude: 1200–2100 Meters
Process: Fully Washed