Crazy good coffee.
Rare coffees, roasted to order.
A comforting coffee out of Nicaragua. It’s easy to brew as pour over, drip, or espresso. We get a bold smooth profile with tootsie roll, raisins, and a dash of baking spices. It would be a nice cold brew if you’re into that! Nice big body.
ABOUT THE FARMER: Martha is a woman who, although she faces personal difficulties, does not take her eyes off of her three daughters and is constantly scaling up. As a leader in her family, she has progressed little by little. She came to the farm as a cook, fell in love with her boss, worked side by side with him, and for years now has taken on the leadership in the management of the 85 acre coffee farm called “The Virgin”, an inheritance which her spouse received 60 years ago. In the communities it is rare to see a woman with leadership in coffee, and it is rare for the community to recognize that leadership. But in the Nueva Esperanza community her husband and the rest of the people recognize her value, because “she is a hard worker” and “has rolled up her sleeves on the farm.” Opening a path in a crop considered “masculine” and where communities think that “the man is the head of the household” is a task for giants. Her coffee is a witness to that tough path shaking up that unjust social system for women.
Region - Jinotego, Nicaragua
Farmer - Martha Hernández
Altitude - 4,900 ft
Process - Washed, Dried on raised beds for 24 hours.
Variety - Catimor, Java
We got this one in because it’s one of those fun coffees that has a lot of intrigue but it’s very clean and easy to drink. Layers of flavors as the cup cools, and it seems to be very dynamic on its presentation depending on how you brew it.
This anaerobic natural from Bombe, Ethiopia opens with a ripe pineapple note, wisps of peach candy, and fluffy sweetness that reminds us of whipped cream. As the cup cools, hints of watermelon show up. IF used as espresso, pull it fast and about a 1:3 ratio, revealing much more watermelon.
Altitude - 7,150 ft
Process - Anaerobic Natural
Variety - 74158
Ethiopia, Sidama Bombe
300g Bag Size
This is a high intervention nitrogen culture ferment coffee from Risaralda, Colombia. The Nitro Culture Fermentation process is a unique, mixed fermentation protocol designed to enhance sweetness and complexity. It begins with selective harvesting of ripe cherries which are floated to remove defects. Cherries are then placed in a bioreactor and inoculated with a starter culture (yeast and bacteria). The bioreactor is sealed and injected with nitrogen to facilitate the metabolic processes of the microorganisms. During this time, temperature, acidity, and Brix degrees are closely monitored against past data in order to time the end of the fermentation stage and initiate oxidation.
After leaving the bioreactor, the coffee is dried until reaching 10% - 12% moisture and the fruit is removed to separate the dried outer layers (skin and pulp) from the bean. This method produces a vibrant, fruit-forward cup with very complex notes and sweetness.
When brewed, we preferred pour-overs with moderate doses (1:17), coarse grinds, and quick extraction times, regardless of brew device. Don’t push it too hard, lower water temps can also aid in getting that perfect cup. If using in espresso, grind courser and aim for a 1:3 ratio in 18-20 seconds.
Elevation - 5,490ft
Cultivar - 100% Caturra
Region - Pereira, Risaralda
300g per bag. Now shipping in our premium bags.
A stunning Guatemala offering from a relationship we've maintained for multiple seasons in a row simply because we can't imagine life without this delicious coffee. It’s crowd pleasing yet unique and undoubtedly premium. We get notes of milk chocolate, mild baking spices, and a nice browned sugar note. Roasted to a crowd pleasing medium, just enough to highlight its sweet syrupy notes but not too much to erase what makes this coffee beautiful.
Varietal - Catarra, Catuai, & Bourbon
Processing - Washed
Elevations - 5,900ft
Water Supply - Natural Spring Water
Soil Type - Clay
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