Artisan Roasted to bring out a special and unique quality in each specific coffee
Brazil – Minas Gerais
Taste - Toffee/Almond - Medium Roast
His name is Edson Tamekuni. His farm is Vagrem Grande. He’s 35 years old and is on the move. He likes experimenting, and has a 98 hectare laboratory where he plays with varietals (Bourbon, Yellow Catui, Margogype), processing (honey, washed, naturals) and fermentation.
He is part of the new wave of coffee farmers who traveled to the cities for school or work, and who are now returning home, bringing with them the ideas and skills needed to promote specialty coffee from the farm. Aequitas is the name of a three farmer collective in the Cerrado Minerio region of Minas Gerais of which Edson is a part.
This amazing Brazil results in flavors of butterscotch, caramel and toffee at medium roast. The body of this coffee is pronounced and solid with a depth of flavor that is sweet and the pulp natural preparation helps to bring out the subtle notes of lemon and apricot among all the other rich sweet flavors.
Taste - Toffee/Almond - Medium Roast
His name is Edson Tamekuni. His farm is Vagrem Grande. He’s 35 years old and is on the move. He likes experimenting, and has a 98 hectare laboratory where he plays with varietals (Bourbon, Yellow Catui, Margogype), processing (honey, washed, naturals) and fermentation.
He is part of the new wave of coffee farmers who traveled to the cities for school or work, and who are now returning home, bringing with them the ideas and skills needed to promote specialty coffee from the farm. Aequitas is the name of a three farmer collective in the Cerrado Minerio region of Minas Gerais of which Edson is a part.
This amazing Brazil results in flavors of butterscotch, caramel and toffee at medium roast. The body of this coffee is pronounced and solid with a depth of flavor that is sweet and the pulp natural preparation helps to bring out the subtle notes of lemon and apricot among all the other rich sweet flavors.
Brighton Blend - Dark Roast - Profile - hints of Chocolate and Caramel
This Moka Java inspired blend combines North African and Indonesian Arabica coffee for heavy body, rich deep tones, sweetness and a touch of fruity spirit. The traders who sailed the seas in the early days of coffee picked up coffee from the ports of Moka and Java and sold them as just coffee in Europe. Little did they know they had created an outstanding balanced blend. We take this coffee to a medium dark roast to create a fantastic morning coffee that will wake you up and inspire the day. Perfect with milk for lattes, or black as you like it. Chocolate and Carmel tones.
This Moka Java inspired blend combines North African and Indonesian Arabica coffee for heavy body, rich deep tones, sweetness and a touch of fruity spirit. The traders who sailed the seas in the early days of coffee picked up coffee from the ports of Moka and Java and sold them as just coffee in Europe. Little did they know they had created an outstanding balanced blend. We take this coffee to a medium dark roast to create a fantastic morning coffee that will wake you up and inspire the day. Perfect with milk for lattes, or black as you like it. Chocolate and Carmel tones.
Uganda Bulaago - Dark Roast - Profile - hints of Chocolate and Cherry
The main harvest from the peak of Mt. Elgon and the heart of Ugandan Coffee
Bulaago is a village in Buzabiti District, a part of the larger Bugisu region -where Uganda's most sought-after washed Arabica coffees hail from. Those who know Bugisu coffee well know that Bulaago farmers produce some of the best quality on the mountain. For this reason, farmers are never short of a reliable market. However, they lack the recognition and reward that would allow them to truly benefit from their coffee. The Bulaago Project builds a system through which farmers receive higher compensation and support (from Crop to Cup and local agricultural partners) in exchange for taking the extra steps to produce top-lot, high scoring specialty grade coffee.
The main harvest from the peak of Mt. Elgon and the heart of Ugandan Coffee
Bulaago is a village in Buzabiti District, a part of the larger Bugisu region -where Uganda's most sought-after washed Arabica coffees hail from. Those who know Bugisu coffee well know that Bulaago farmers produce some of the best quality on the mountain. For this reason, farmers are never short of a reliable market. However, they lack the recognition and reward that would allow them to truly benefit from their coffee. The Bulaago Project builds a system through which farmers receive higher compensation and support (from Crop to Cup and local agricultural partners) in exchange for taking the extra steps to produce top-lot, high scoring specialty grade coffee.
Sumatra – Aural Batak
Taste – Dark Chocolate - Dark Roast
“Batak” refers to the ethnic group of people who live around Lake Toba in Northern Sumatra, Indonesia. Much of this coffee was produced by smallholder Batak farmers whose farms are at altitudes of about 4600-4920 feet.
The coffee is handpicked and then wet-hulled and dried in greenhouses on cement. Meticulous quality control during processing makes for a far more refined coffee that what is typical for coffees from Sumatra. Tano Batak is less earthy and far sweeter than your average coffee from Lintong.
Taste – Dark Chocolate - Dark Roast
“Batak” refers to the ethnic group of people who live around Lake Toba in Northern Sumatra, Indonesia. Much of this coffee was produced by smallholder Batak farmers whose farms are at altitudes of about 4600-4920 feet.
The coffee is handpicked and then wet-hulled and dried in greenhouses on cement. Meticulous quality control during processing makes for a far more refined coffee that what is typical for coffees from Sumatra. Tano Batak is less earthy and far sweeter than your average coffee from Lintong.
Ethiopia – Girma
Taste - Blueberry/Chocolate - Light Roast
This is Mr. Girma Eshetu's third year exporting his stunning coffee—and our third year purchasing it. As we've come to expect from him, this is some of the best coffee we've tasted from the Keffa region of Ethiopia. This year, Girma focused on lot separation — separating his farm's harvest into three pickings from two different altitudes and two sections of the farm. We loved the floral notes in this "East" lot.
4110 and 74112 heirloom varietals organically grown from 1950–2150 MASL in Keffa, Ethiopia; hand-picked and sorted for ripeness; floated; pulped using a Panagos ecopulper; fermented under water for 41 hours; washed; and dried on raised beds.
Taste - Blueberry/Chocolate - Light Roast
This is Mr. Girma Eshetu's third year exporting his stunning coffee—and our third year purchasing it. As we've come to expect from him, this is some of the best coffee we've tasted from the Keffa region of Ethiopia. This year, Girma focused on lot separation — separating his farm's harvest into three pickings from two different altitudes and two sections of the farm. We loved the floral notes in this "East" lot.
4110 and 74112 heirloom varietals organically grown from 1950–2150 MASL in Keffa, Ethiopia; hand-picked and sorted for ripeness; floated; pulped using a Panagos ecopulper; fermented under water for 41 hours; washed; and dried on raised beds.
Tanzania Peaberry – Kilimanjaro
Taste – Tangerine - Light Roast
In Mbeya, coffee is a family affair. Bourbon trees, intercropped with tea trees and vegetables, bear modest cherry yields, which are washed at each farmer’s home. The export company behind this coffee, Tembo, is known for its transparent system, whereby farmers receive immediate feedback on coffee quality and up to three payments for their harvest. We love supporting an organization that empowers producers by linking quality to price. But we’re just as impressed by this brisk coffee, whose bright edges are softened by its honey-like sweetness.
Taste – Tangerine - Light Roast
In Mbeya, coffee is a family affair. Bourbon trees, intercropped with tea trees and vegetables, bear modest cherry yields, which are washed at each farmer’s home. The export company behind this coffee, Tembo, is known for its transparent system, whereby farmers receive immediate feedback on coffee quality and up to three payments for their harvest. We love supporting an organization that empowers producers by linking quality to price. But we’re just as impressed by this brisk coffee, whose bright edges are softened by its honey-like sweetness.
Rwanda Kopakama - Region / Community / Wetmill Mushubati
Dark roasted into second crack.
Grown and harvested at 4900-5400 ft by 979 contributing farmers this Bourbon varietal gets an 85 on the cupping results. Rwanda coffee leads with a sweet, creamy mouthfeel, peaks with a citric/raspberry seltzer acidity, and ends in a long, lingering, floral finish.