Huila
This offering from Colombia is the result of a special project meant to highlight the unique characteristics of microlots in the Huila region. These characteristics come through as a distinct, tangy berry flavor that is rounded out by the rich, chocolatey, classic Colombian character.
We enjoy this coffee in a variety of brewing methods, but it really shines in a french press. An Aeropress or pourover method will bring out more of the herbal, tangy notes.
Origin: Colombia
Region: Huila
Farm: Multiple Famers
Variety: Caturra and Colombia
Altitude: 1500–1700 Meters
Process: Washed and Sun Dried
Organic Kabirizi
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
Tarrazu
Tarrazu 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.
Region: Tarrazu
Farm: Farmer Cooperative in Tarrazu
Variety: Caturra and others
Altitude: 1400 – 1700 Meters
Process: Washed
Yirgacheffe Kochere
This natural processed Yirgacheffe has a big, berry flavor and floral aromatics with winey acidity. Perfect in a pour over or aeropress.
Region: Yirgacheffe, Chelchele, Kochere
Farm: Various Smallholders
Variety: Various Ethiopian Heirloom
Altitude: 1800 Meters
Process: Natural