Each growing region uses different terms to tell us the size of a green coffee bean. And boy howdy, do greens come in a bunch of sizes, quite possibly due to that whole plant equation. The shrub is an awkward little plant with awkward little berries. So after picking and processing and drying, coffee is [...]
What’s Roasting Now?
Duarte’s Big Beans (Nicaragua) Juicy, sweet and nutty… (more)
Sumatra Mandheling Triple-pick (Sumatra) Smooth, earthy, herbal… (more)
White Water (Colombia) Sweet, malt, caramel (more)
Sao Benedicto (Brazil) Savory, creamy, banana-hazelnut… (more)
We roast small batch, by season, and from small farms. This means that every coffee is limited in supply and our roasting list changes like the ever-swirling mists of Fate. We carry heavy, aggressive roasts and light, sweet roasts, so there is sure to be something to please.
DUARTE’S BIG BEANS (Nicaragua)
From the Dipilto region of Nicaragua (near the Honduras border), Farmer Francisco Ponce Duarte processes only about 60 bags of coffee every year.
Flavor Profile: The brew is weighty and juicy, developing into raw sugar and a syrupy, wheaty and nutty flavor that leaves an excellent aftertaste.
SUMATRA MANDHELING TRIPLE-PICK (Sumatra)
As its name describes, this collection has been hand sorted 3 times, resulting in a smoother, more even brew from Aceh, Sumatra. It is wet-hulled, which means that the parchment (a papery layer that separates the bean from the pulp) has been removed before patio drying. This results in a cleaner cup, with all the earthy, herbal tones you’d celebrate with the the Mandheling coffees.
Flavor Profile: The brew has earthy, herbal tones.
WHITE WATER (Colombia)
Agua Blanca is the name of the coffee-producing village, population of 42! This coffee is processed by hand, on hand-cranked machines by the farmers themselves, so that they can control the quality. Let me tell ya, grinding the coffee smells amazing! It puts the Zing! in amazing! All Sumatra harvests are sold to collectors first. Our coffee is from a collector named Joner. He doesn’t talk much, but his facility is clean and professional. Joner buys direct from the farms, rather than waiting for the farmers to come to him.
Flavor profile: The cup holds a savory sweetness, with malted milk and the classic caramel chocolate taste. Explorers will find a bit of banana creaminess and hazelnut. A nice showing from this year’s Brazilian crop.
SAO BENEDICTO (Brazil)
The farm that grows this coffee mixes several types of shrubs in the fields. The majority of beans are Yellow Bourbon, which is a neat type of coffee shrub — the ripe berries are almost translucent pink and yellow, rather than bold red. Is yellow better than red berries? Nope! Just fun!
Flavor Profile: The cup holds a savory sweetness, with malted milk and the classic caramel chocolate taste. Explorers will find a bit of banana creaminess and hazelnut. A nice showing from this year’s Brazilian crop.
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