RöstHaus Specialty Grade Coffee
|
|
Single Origins
Brazil - Decaf - Bremen, Germany
Decaffeinated coffee has become increasingly popular over the last couple of decades. The processing technique used on this Brazilian coffee proves it is possible to decaffeinate coffee and preserve the original flavor of the coffee. Preservation has a remarkable impact on cup quality. CR3 Kaffeeveredelung Hermsen in Bremen, Germany is aware of the demand for a good cup of decaf and delivers. They began decaffeinating coffee in 2013. This family business has been run for the last 80 years. Scroll down for details and more about this decaf.
Details
Region: Braziian Origin Selected by CR3 Kaffeeveredelung Hermsen
Decaf Process: CR3 Kaffeeveredelung Hermsen, Bremen, Germany
Elevation: 3,900- 4,200 ft
Varietals: Mundo Novo, Catuaí and Bourbon
Roast Level: Medium
Tasting Notes: Bright slightly sweet taste, low acid, with a smooth finish.
More about this decaf:
In 1988 CR3 developed their own patent for Natural Carbon Dioxide Decaffeination. The raw coffee is soaked in filtered water causing it to swell. From there it is transferred to a large extractor vessel. Co2 is pumped in under highly pressurized conditions. This is at relatively low temperature and pressure. The liquid Co2 selectively targets the caffeine while keeping other compounds intact. The Co2 is in constant motion and carries the suspended caffeine away to a separating tank where it is cleaned and reused. Once the liquid has passed through fresh Co2 it is pumped through the vessel until caffeine residue is 0.08% or less. 0.1% is the minimum level to meet EU regulations for decaffeinated coffee. Interestingly, the extracted caffeine is further processed and sold to the food industry.
CR3 has a minimum standard of 0.08% caffeine residue or less. The Co2 process is becoming increasingly popular with specialty roasters as this method preserves most of the aroma and taste components of the origins coffee. The Co2 process at CR3 takes approximately 4-5 days to decaffeinate depending on the cell structure and the caffeine of the coffee. The Co2 method is free of chemicals and is certified organic. Once the coffee has been decaffeinated it is dried back to the original 8-12% water content. It is then polished and sorted to produce some of the best sorted coffee you will ever find! The CR3 scale is extensive, currently they have 30 specialists analyzing 100,000 samples every year for caffeine and other compounds in coffee.
Colombia - La Esmeralda - Microlot - Alfredo Palencia Fajardo
In a remote region of Los Alpes in Caquetá, which is known as the Amazon region of Colombia. A man named Alfredo bought the La Esmeralda farm to turn it into a coffee farm, in 1998. When Alfredo bought the farm, the land had not been previously used for coffee cultivation. Alfredo immediately began planting coffee varietals and inter-planting other fruits among the coffee transplants. He began with a very small area for coffee and has gradually increased the cultivated land of his small 30 acre farm to about 6 acres of coffee plants. Alfredo has been very successful by switching the old coffee plants with new transplants that are young, disease resistant varieties. He has done much of this important work thanks to the loans and support from the Federación Nacional de cafeteros (Colombian coffee grower association). He is proud of the processes that he has developed on his farm that make it possible to produce one of the highest quality coffees in southern Colombia. Alfredo considers himself as an ambassador for this quite rare Amazonian Colombian coffee. This particular coffee came to us through the wonderful people at Cafe Femenino® and their “A Bid for Hope” program. Alfredo Palencia Fajardo produced a very small lot (micro lot) of this very special Amazonian coffee from Caquetá, Colombia. In a third party cupping competition this coffee received a cupping score of 87!
Details
Region: Los Alpes, Caquetá, Amazon Rain Forest of Colombia
Farm: La Esmeralda
Elevation: 4,888 ft.
Varietals: Castillo, Caturra
Processing: European
Roast Level: Medium (Full City)
Tasting Notes: It’s a rich nutty coffee with a balanced sweet finish and wonder vanilla aroma that is a real treat.
Colombia - Sierra Nevada, Magdalena, Finca Agroberlin SMBC - Organic, Rainforest Alliance, Smithsonian Bird
This special organic coffee is planted on a single estate on the South West slope of Sierra Nevada de Santa Marta. This snow peaked mountain (5,775 meters, and is the tallest littoral mountain in the world) has been declared a world heritage site by Unesco, and it is considered one of South America's richest areas for biodiversity. The producer has owned this plantation since 1998. The farm has been organically certified by ECOCERT since 1999. It has also obtained the certifications from RAINFOREST ALLIANCE and SMBC. The coffee estate is located 8 km. from Vereda Palmor, on the SW slope of Sierra Nevada de Santa Marta. The total area planted is 112 hectares, producing approximately 2,500 bags, at high elevations. A total of 46 hectares are maintained as natural reserves, offering rich canopies, a perfect habitat for endemic and migratory birds. The coffee comes from Typica, Caturra and Castillo varieties. All coffee from Agroberlin Farm is shade grown under Guamo, Pacaya, Carbonero trees and other native shade trees (rustic Polyculture). It is naturally fertilized with carefully prepared compost. This special coffee is fermented for a period of 14-18 hours, washed and dried at the farm's wet mill and patios. It is meticulously milled and graded to standards at the farm owned dry mill in Santa Marta.
Details
Region/Farm: Sierra Nevada de Santa Marta/Agroberlin Estate
Farm Certifications: Organic, Rain Forest Alliance, Shade Grown, Bird Friendly
Elevation: 4265-5741ft.
Varietals: Typica, Caturra and Castillo
Processing: Fully Washed
Roast Level: Medium
Tasting Notes: Rich flavor, full body, sweet citrus, caramel notes and a smooth aftertaste..
Colombia - Huila Denominacion San Isidro
This coffee is sourced from family-owned farms located in the community of San Isidro in the municipality of Acevedo within the department of Huila, Colombia. The producers collaborate with an export company called Banexport to gain access to technical support for best agricultural practices. Banexport has matched these regional producers (Jorge Efren Jimenes, Alvaro Perdomo, Sandra Yadira Vargas, Edgar Quilindo, Jorge Alexander Jimenes, and Alipio Zuñiga) because of their shared commitment to exquisite coffee processing and loving care for their farms (Santa Ana, Providencia, Buenos Aires, El Progreso, Santa Ana, and Las Palmas), which produce complementary profiles.
Details
Region/Farm: Huila, Colombia/ Jorge Efren Jimenes, Alvaro Perdomo, Sandra Yadira Vargas, Edgar Quilindo, Jorge Alexander Jimenes, and Alipio Zuñiga
Elevation: 5118 - 5905 ft.
Varietals: Castillo, Caturra, Colombia
Processing: Fully washed and dried inside solar dryers, Grainpro
Suggested Roast Level: Medium (Full City)
Tasting Notes: Creamy cocoa, caramel and orange like citrus notes.
Colombia Supremo - Cauca Popayán (Low Stock)
The French press will underscore its full, rich body. As a medium-roasted coffee, it is adaptable to nearly any type of brewing..Colombia Supremo Popayán grows in the acclaimed Cauca region. Balanced and medium-bodied with fruit tones. This specialty-grade Colombian is classified Supremo for its bean size. Popayán represents the characteristic American cup of coffee. A medium roast brings out complexity and nuances that show off this coffee. A darker roasted quality presents itself as the Popayán coffee cup cools. The Popayán origin illustrates the best of Colombian Coffee.
The Cauca Popayan represents only 4% of the total Colombian Supremo coffee produced in Colombia. Cauca is the region of Colombia that is lush because of the rainfall, cloud cover, and soil conditions that are ideal for coffee cultivation. Dense clouds form from the Pacific and release heavy rainfall over the Cauca valley that averages 80 inches yearly. The mountains and cool climate extends the development of the coffee cherry and adds to the flavor of the ripe coffee bean.
Details
Region/Farm: Cauca/Popayán
Elevation: 5,500 ft.
Varietals: Caturra, Typica
Processing: Washed
Suggested Roast Level: Medium (Full City)
Tasting Notes: Balanced aroma, a deep body and a soft winey acidity.
Brewing Notes: A traditional drip method, like a V-60 or a vacuum pot will exemplify this Colombia Supremo Cauca Popayán
Costa Rica - Las Trojas Superior
The wet and dry coffee mills for Beneficio La Eva are located in Sarchì, near San José, Costa Rica. This region is in the center of the Western Central Valley, it is well known for the high quality of its produce. The mills for Benefico La Eva practice control quality from cherry to export bag. The Beneficio La Eva purchases its coffee cherries from a large number of mainly small and medium growers, based in the nearby area and in the Tarrazu region. The SHB Las Trojas Superior brand name represents the finest western central valley coffees. The cup has crisp acidity with balanced, medium smooth body and pleasant citrus notes.
Details
Region/Farm: West Valley/ Beneficio La Eva
Farm Certifications: Traditional
Elevation: 4,002-5,250 ft.
Varietals: Typica
Processing: Fully Washed
Roast Level: Medium (Full City)
Tasting Notes: Sweet, Fruity, Nut, Cocoa
El Salvador - Finca San Rafael - Los Naranjos
This coffee is sourced from the Asociación Cooperativa Agropecuaria de Participación Real San Rafael de R.L. (ACAPARSAR), which operates within the municipality of Juayúa in the department of Sonsonate, El Salvador. ACOPARSAR is a cooperative that was founded in 1980 and has 21members who collectively own the estate where they continue to produce coffee with a sense of deep tradition. ACOPARSAR has a wet mill and is building a dry mill facility. Members of ACOPARSAR are participating in technical training related to prevention of soil erosion, leaf rust protections, processing improvements, and ways to deal with climate change.
Details
Region/Farm: Juayúa, Sonsonate/San Rafael Los Naranjos/Coop ACAPARSAR
Farm Certifications: Traditional
Elevation: 4,922-5905 ft
Varietals: Bourbon, Pacas
Processing: Fully Washed, Dried in the Sun, Grainpro
Recommended Roast Level: Medium (Full City)
Tasting Notes: Balanced cup; light acidity, floral, sweet with caramel notes. Medium body, smooth, rich and clean.
Ethiopia - Bench Maji - Wild Forest - Organic
Ethiopian Bench Maji is 100% organic wild coffee. This coffee is naturally shade-grown under the wild rainforest canopy and is allowed to naturally regenerate, and never is seeded or planted. Only 2,000 sq. km of wild coffee growing rain forest remains in Ethiopia, and only 5% of all Ethiopian coffee is wild forest coffee. The local people of Ethiopia have been enjoying the amazing taste of wild forest coffee for centuries. Now is the first time in history that this incredible coffee made from beans growing wild in the mountain rainforests of the Bench Maji region of southwestern Ethiopia is available internationally. A medium roast level preserves the creamy cocoa, wine, jasmine, and citrus tones that provide a hint of roasted pecan and sweet praline tones.
Details
Region/Farm: Bench Maji
Farm Certifications: Shade grown, Organic, UTZ
Elevation: 4,185-5,777 ft.
Varietals: 100% Wild Heirlooms “Mother Coffee”
Processing: Fully washed
Roast Level: Medium (Full City)
Tasting Notes: Creamy cocoa, wine, jasmine, and citrus tones, with hints of roasted pecan praline.
Ethiopia - Harrar - Longberry
The highlands of Harrar, Ethiopia are a rustic and remote place. This area is so remote that most of the coffee is carried by donkeys down to collectors below in the valley because trucks can't get to the farms. Harrar is truly one of the world's "power house" coffees. On nearly everyone's list, Harrar ranks in the top tier. It's bold, to say the least. If you only had three coffees in your pantry, we'd recommend this Harrar, a Guatemalan, and a Sumatran. Harrar coffee differs considerably from the wet processed Ethiopian coffees in both appearance and flavor. The sun drying and dry processing result in a wild, fruity, complexly sweet coffee. Harrar can be one of the best and unique experiences of the coffee world. The fruit flavors in the cup are distinct, with intense jasmine, wine, and blueberry as a result. This is a very bold, intense, edgy coffee. Baker’s chocolate, spice, and stone fruit permeate the finish.
Details
Region/Farm: Wild Forest Harrar Estates
Farm Certifications: Traditional
Elevation: 4,500-5,900 ft.
Varietals: Longberry Heirlooms
Processing: Natural
Roast Level: Light-Medium (City+)
Tasting Notes: Baker’s chocolate, spice, and stone fruit.
Ethiopia - Sidama - Wotona Bultuma – Natural
The Sidamo region of Ethiopia is known for clean, high quality washed coffee. The Wottona Bultuma Cooperative coffee is sold and marketed by the Sidama Cooperative Union. The co-op is responsible for dry milling, sorting and Grainpro bagging of the coffee for export. These coffee cherries are from small family plots of both recently planted trees, improved varietals and traditional old varieties and are grown above 6000 feet in elevation. The varietal is called Sidamo type. The farmers dry the coffee cherries using covered raised beds of hessian, sorting and turning the cherries for up to 2 weeks. Almost all coffee produced by the member cooperatives is shade grown in low densities under the canopies of indigenous trees and ensete (a local staple food crop). This Sidamo is excellent as a pour over and lovely as a single origin espresso.
Details
Region/Farm: Sidamo/Wottona Bultuma Cooperative
Farm Certifications: Traditional
Elevation: 6,233 ft
Varietals: Ethiopia Heirlooms, Sidama Type
Processing: Natural, Sun Dried, Fully Washed, Grainpro
Roast Level: Light Medium (City+)
Tasting Notes: Citrus with peach and floral aromatics, plus a sweet finish.
Ethiopia - Yirgacheffe - Kochere
This coffee is sourced from family-owned farms in the Kochere district of the Gedeo region of Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area. The Kochere micro-region has long been known as one of the best origins for southern Ethiopian coffee. The combination of very high altitude and iron-rich, acidic soil creates the ideal growing situation to produce the bright, floral Yirgacheffe profile that enhances its wonderful aromatic complexity.
Exceptional and comple
Details
Region/Farm: Gedeo Zone/Smallholders in the Kochere Districtr
Farm Certifications: Direct Trade
Varietals: Indigenous Heirloom Cultivars
Elevation: 5,500 – 6,561 ft.
Roast Level: Light-Medium (City+)
Processing: Fully washed and dried on raised beds, GrainPro
Tasting Notes: Peach, Cream and Lavender floral notes. Exceptional, complex but smooth.
Guatemala Finca El Pacayalito - RFA
This Guatemalan coffee is grown in the region of Pacaya, an active volcano complex southwest of Guatemala City. The high altitude and rich volcanic soil make for a stunning landscape, and some delicious coffees. This coffee is rainforest alliance certified and organic. Finca El Pacayalito is located near Pochuta, which is a town in Chimaltenango, a region of Guatemala.Pacayalito
Details
Region/Farm: Pochuta, Chimaltenango / Finca El Pacayalito
Certifications: Rainforest Alliance and Organic
Elevation: 3,280-6,560 ft.
Varietal: Catuai, Caturra
Processing: Fully Washed, Sun Dried, Grainpro
Suggested Roast Level: Medium (Full City)
Tasting Notes: Smooth creamy body, crisp notes of cherry and subtle chocolate.
Guatemala - San Marcos - Manos Campesinas - FT / Organic
APECAFORM’s name tells you a lot about the organization’s members. APECAFORM is the Maya-Mam Association of Smallholder Organic Coffee Farmers. Its 472 members are Maya indigenous people who speak predominantly Mam, one of more than 20 languages spoken in Guatemala. They are also smallholder coffee farmers committed to organic shade farming.
What the name doesn’t tell you – but the coffee does – is that they grow their coffee in one of the finest origins in the Americas. Its members produce their double-certified SHB coffee in more than 20 communities on the slopes of the Tajumulco Volcano – Central America’s highest – and in the shadow of another, the Tacaná Volcano. Its coffee is already of extraordinary quality. The organization has just developed a network of four collection centers in the areas where it works and adopted new quality control measures to make its coffee even better.
Details
Region/Farm: San Marcos/APECAFORM
Certifications: FT / Organic
Elevation: 3,280-6,240 ft.
Varietals: Bourbon, Caturra and Typica
Processing: Washed
Roast Level: Medium (Full City)
Tasting Notes: Milk Chocolate, spice, vanilla, and caramel
Honduras - Marcala Cooperativa Raos - Fair Trade Organic
This Honduran coffee is sourced by Cooperativa Regional Mixta de Agricultores Organicos de la Sierra (RAOS), an association with 200 members who produce coffee on small family-owned farmers in the Marcala growing region within the department of La Paz, Honduras. Coffee produced in the Marcala region has a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA) to preserve the renowned reputation of the Marcala brand. RAOS was founded in 1997 and is the first cooperative of small and medium organic coffee producers in Honduras. Leaf rust has caused considerable damage in the Marcala region. RAOS is supporting the recovery with financing that has helped members start nurseries to replace damaged coffee trees and add additional shade trees before the 2014-2015 coffee harvest.
Details
Region/Farm: Marcala, La Paz/Cooperativa Regional Mixta de Agricultores Organicos de la Sierra (RAOS)
Farm Certifications: Fair Trade, Organic
Elevation: 3,937-5,413 ft.
Varietals: Bourbon, Catuai, Caturra, Typica
Processing: Fully washed and dried in the sun
Roast Level: Medium-Dark (Viennese)
Tasting Notes: Medium body with brown sugar, caramel and toffee sweetness.
Indonesia - Papua New Guinea - Aianora - Eastern Highlands - Organic Certification
Papua New Guinea has amazing terroir, giving it unlimited potential as a coffee country. Coffee production began in the 1920s, and most PNG coffee is now produced by thousands of native small-holders growing crops for food, and coffee to provide vital cash. These farmers deserve credit for producing an exceptional coffee. The Aianora coffee arrives double bagged and incredibly clean. So please enjoy the skill and dedication evident with every sip of thIs Papua New Guinea coffee. The Ainora Plantation is in Goroka, which is located in the Eastern Highlands of PNG. The plantation is run by the Barbara Jephcott. This crop is certifified organic. (Bag markings include; NGHCE Goroka, Aianora PSC AX NWGOKO MTC Coffee)
Details
Region/Farm: Ainora, Eastern Highlands/ Small Holder Barbara Jephcott
Farm Certifications: Organic
Elevation: 4,593- 5,577 ft.
Varietals: Arusha, Bourbon, Typica
Processing: Washed
Roast Level: Medium (Full City)
Tasting Notes: Dark fruit, cherry aroma, chocolate covered cherries, clean, medium body and acidity, with black currant sweetness, and a creamy finish.
Indonesia - Papua New Guinea - Aianora - Eastern Highlands (Low Stock, See Organic Selection Above)
Papua New Guinea has amazing terroir, giving it unlimited potential as a coffee country. Coffee production began in the 1920s, and most PNG coffee is now produced by thousands of native small-holders growing crops for food, and coffee to provide vital cash. These farmers deserve credit for producing an exceptional coffee. The Aianora coffee arrives double bagged and incredibly clean. So please enjoy the skill and dedication evident with every sip of thIs Papua New Guinea coffee. The Ainora Plantation is in Goroka, which is located in the Eastern Highlands of PNG. The plantation is run by the Barbara Jephcott. (Bag markings include; NGHCE Goroka, Aianora PSC AX NWGOKO MTC Coffee)
Details
Region/Farm: Ainora, Eastern Highlands/ Small Holder Barbara Jephcott
Elevation: 4,593- 5,577 ft.
Varietals: Arusha, Bourbon, Typica
Processing: Washed
Roast Level: Medium (Full City)
Tasting Notes: Dark fruit, cherry aroma, chocolate covered cherries, clean, medium body and acidity, with black currant sweetness, and a creamy finish.
Indonesia - Sumatra - Lake Tobo
Indonesia’s island of Sumatra is a remarkable coffee origin, simply unlike much of the rest of the world. Straddling the western edge of Southeast Asia’s Malay peninsula, Sumatra dips below the equator to nearly nudge the eastern tip of the island of Java, wherein lies the country’s capital of Jakarta. North Sumatra is actually, not the island’s northern most province; that distinction belongs to Aceh, a more commonly denoted coffee origin. However, Northern Sumatra contains the globe’s largest volcanic lake, Lake Toba, a caldera formerly the sight of a super volcano that blew its lid around 75,000 years ago depositing ash as far away as East Africa.
The volcanic soil and dramatic ridges that were once volcano walls provide exceptional land for cultivating coffee, as you might have surmised. However, challenges arise due to Sumatra’s damp climate and proximity to the equator, which can create odd variations and extensions in harvest cycles. This coffee is a combination of honey processed lots from three medium-sized estates (called Sidalogan, Sibisa, and Motung) in the Sipangan Bolon region, just to the north of the volcanic lake. The mill wherein the coffee was processed is a family owned company called CV. Yudi Putra, based just to the north in the city of Medan.
Honey processing is not something one typically sees from Sumatra, and this is a rare opportunity to observe the truly unique effects of a collision of rare terroir and processing types. After the depulped (but not washed) coffee parchment, still surrounded by some of the fruit flesh, is partly dried, it is hulled while still damp and returned to complete drying as green coffee. This wet hulling style of production is an undertaking seen almost nowhere in the world besides Indonesian islands. The result is an uncommonly flavorful coffee with a ton of fruit flavor layered on the already unique profile associated with the best Sumatran coffee.
Details
Region/Farm: Girsang Sipangan Bolon District, Northern Sumatra/Sidalogan, Sibisa, and Motung Estates
Farm Certifications: Traditional
Elevation: 4429 ft.
Varietals: Caturra, Linie S
Processing: Honey wet hulled, depulped and sun dried on patios prior to wet hulling
Roast Level: Medium (Full City)
Tasting Notes: Bright citrus, currant, spice with chocolate sugar aftertaste.
Kenya AB - Lenana
This coffee is a blend of several outstanding Kenyan small holder auction lots from the Lenana slope side of Mount Kenya. The area is known for its rich, volcanic soil, and plentiful precipitation provide ideal conditions for high quality production. Within hours of harvesting, the cherries are delivered to their local Lenana wet mill, where they are sorted, de-pulped, and fermented. All Kenyan coffees are dried on raised drying tables, also known as “raised African beds,” for approximately two weeks. Coffees are then rested in conditioning beds for several weeks after, so that the moisture content in the beans can stabilize, enabling a sturdier bean structure that holds on to its sugar content during storage and shipping.
Details
Region/Farm: Lenana, Nyeri, Kirinyaga/ smallholder farmers on Mount Kenya
Farm Certifications: Traditional
Elevation: 5,249 - 5,906 ft,
Varietals: SL-28, SL-34
Processing: Fully washed, dried on raised African beds
Suggested Roast Level: Medium (Full City)
Tasting Notes: Juicy with full body and creamy mouth feel. Winey acidity, honey sweet, with notes of red fruit, lavender and black currant.
Kenya AA Plus - Karatina - Rumukia
Our Kenya AA Plus comes from the Rumukia Coffee Farmer Society in the Karatina area of Nyeri, Kenya. Rumukia currently has around 1,100 members within the cooperative society. Each of the members are small farm holders with about with 250 trees each. The area of Karatina is 1,550 meters above sea level near Mt. Kenya and the Aberdara ranges. There are two main coffee varieties under cultivating: SL-28 and SL-34, with the vast majority of trees consisting of SL-28.
Details
Region/Farm: Karatina, Nyeri/Rumukia Coffee Farmer Society
Farm Certifications: Traditional
Elevation: 5,085 - 6,000 ft.
Varietals: Djember, Bergendal, and Ateng
Processing: SL-28, SL-34
Roast Level: Medium (Full City)
Tasting Notes: Bright citrus, currant, spice with chocolate sugar aftertaste.
Mexico - La Union, Huatusco - Fair Trade Organic - (Out of Stock)
This High Grown Organic coffee from hills of Huatusco in Veracruz and is produced by the La Union Huatusco Co-op. This is a Co-op made up of 2,385 members and produces a very high quality coffee, which is Fair Trade Organic Certified. If you like quality coffees from Mexico, this La Union Huatusco is up there with some of the best. You will find great aromatics, chocolate, cherry, and citrus notes with a medium body and medium acidity with this origin. It’s a great everyday cup that is nicely balanced and tasty. The finish isn't too long or too short but has a pleasant lingering herbal flavor.
Details
Region/Farm: Mexican Huatusco/Coatepec Veracruz, La Union
Farm Certifications: Organic, Fair trade
Elevation: 3,600-4,500 ft.
Varietals: Typica, Bourbon, Mundo Novo
Processing: Fully Washed
Roast Level: Medium (Full City)
Tasting Notes: Chocolate, cherry and citrus with a medium body and acidity.
Panama – Boquete, Chiriqui - Maunier Estate
Panama Boquete Maunier Estate GrainPro is sourced from the Maunier Estate, a family owned estate located near the town of Boquete between Volcan Buru National Park and La Amistad International Park within the province of Chiriqui, Panama. The Ruiz family has worked in the Boquete coffee industry for three generations and owns the Maunier Estate. The Ruiz family is also one of the founding donors of the Ngabere literacy program named for the indigenous population called the Ngabe, who work on the estate during the harvest.
Details
Region/Farm: Boquete, Chiriqui/ Maunier Estate
Elevation: 4,593- 5,577 ft.
Varietals: Bourbon, Catuai, Caturra, Typica
Processing: Fully Washed, Dried in the Sun and Mechanical Driers, Grainpro
Roast Level: Medium (Full City)
Tasting Notes: Sweet tones of caramel, with cherry and pear fruit flavors.
Tanzania - Ngorongoro - Nitin, AA Plus
This micro-lot was produced by Nitin Coffee estate in the volcanic soil near Tanzania’s Mt. Kilimanjaro in a region known as Ngorongoro. This area’s landscape is dominated by the Ngorongoro volcanic crater, which is the largest unbroken and unflooded volcanic crater in the world. The Nitin Estate is one of the top three highest estates in Tanzania and one of the most difficult areas to grow coffee in, because they are perpetually fighting water shortages on the farm. This coffee is shipped to us from the producer in Grainpro bags. We are delighted by how this medium roasted Tanzanian coffee works well in every brewing method and has a wonderful fruity flavor as a single origin espresso. There is a red wine flavor to this coffee that lends a dry sweetness. The finish is lovely with some chocolate flavor. The fruity aroma and sweet flavor with deep dark fruit undertones is very pleasing. There is a clean and sweet aftertaste, delicate acidity, and smooth body.
Details
Region/Farm: Ngorongoro Volcanic Crater/Nitin Coffee Estate
Elevation: 5,577 ft.
Varietals: Kent and SL27
Processing: Washed
Roast Level: Medium (Full City)
Tasting Notes: Fruity aroma, sweet flavor with deep dark fruit undertones, prunes, a clean and sweet aftertaste, delicate acidity, and smooth body.
Tanzania - Peaberry - Northern Special
This Tanzania coffee comes from estates along the slopes of Africa’s Mt. Kilimanjaro, close geographically to the Kenyan border. These beans are known for being small fused beans, shaped by nature with a cleft in the middle. The Peaberry shape is due to the two coffee seeds in the coffee cherry not separating into two during maturation. The resulting peaberry is very dense and uniform. This miracle of nature provides a very citrus based flavor that is focused and consistent. We are delighted by how the medium bodied Tanzania peaberry coffee works well in every brewing method and packs a serious fruity punch as a single origin espresso.
Details
Region/Farm: Mount Kilimanjaro Estates
Elevation: 3,120-4,500 ft.
Varietals: Kent, Bourbon, SL
Processing: Fully Washed
Roast Level: Medium (Full City)
Tasting Notes: Fantastic citrus notes, aromatic, medium body.
Espresso
Bourbon Street Espresso
This blend was created to celebrate Marti Gras. Bourbon Street Espresso uses the best Arabica coffee beans blended and roasted to give it the flavor of bourbon and chocolate.
Sweet Street Espresso Medium-Dark Roast
This is a great beginner's blend for a sweet and clean espresso. Sweet Street is missing that little bite found the cup of most espresso blends have. This blend is similar to the sweet blends used at a street level roasterie cafes in Rome.
West Shore Espresso Medium-Dark Roast
This is our take on a 3rd wave espresso blend, using various roasts of specialty micro-lot Arabica coffees from 4 Continents. Not your normal Italian espresso blend profile, but excellent in its own right.
Blends
Moka-Java Melange Roast
This accidental blend has been popular among coffee drinkers for centuries. It is an exotic mix with characteristics of dry processed African coffees, complimented by the earthy and smooth wet-hulled Indonesian coffees. This mix is sweet and smooth.
RöstHaus Campfire Melange
This is a Melange Blend of South American and Indonesian coffees. It is great as a pour-over or French press. A great everyday coffee. A little earthy, a little smoky, good body and extremely smooth.
We would rate this as a Medium-Dark roast due to the use of some french roast beans blended into this coffee.
South-Central Breakfast
This is a great breakfast blend coffee. It is a mix of some of our premium south and Central American coffee. It is considered a "Session" coffee, meaning that it can be enjoyed all day long.
Brazil - Decaf - Bremen, Germany
Decaffeinated coffee has become increasingly popular over the last couple of decades. The processing technique used on this Brazilian coffee proves it is possible to decaffeinate coffee and preserve the original flavor of the coffee. Preservation has a remarkable impact on cup quality. CR3 Kaffeeveredelung Hermsen in Bremen, Germany is aware of the demand for a good cup of decaf and delivers. They began decaffeinating coffee in 2013. This family business has been run for the last 80 years. Scroll down for details and more about this decaf.
Details
Region: Braziian Origin Selected by CR3 Kaffeeveredelung Hermsen
Decaf Process: CR3 Kaffeeveredelung Hermsen, Bremen, Germany
Elevation: 3,900- 4,200 ft
Varietals: Mundo Novo, Catuaí and Bourbon
Roast Level: Medium
Tasting Notes: Bright slightly sweet taste, low acid, with a smooth finish.
More about this decaf:
In 1988 CR3 developed their own patent for Natural Carbon Dioxide Decaffeination. The raw coffee is soaked in filtered water causing it to swell. From there it is transferred to a large extractor vessel. Co2 is pumped in under highly pressurized conditions. This is at relatively low temperature and pressure. The liquid Co2 selectively targets the caffeine while keeping other compounds intact. The Co2 is in constant motion and carries the suspended caffeine away to a separating tank where it is cleaned and reused. Once the liquid has passed through fresh Co2 it is pumped through the vessel until caffeine residue is 0.08% or less. 0.1% is the minimum level to meet EU regulations for decaffeinated coffee. Interestingly, the extracted caffeine is further processed and sold to the food industry.
CR3 has a minimum standard of 0.08% caffeine residue or less. The Co2 process is becoming increasingly popular with specialty roasters as this method preserves most of the aroma and taste components of the origins coffee. The Co2 process at CR3 takes approximately 4-5 days to decaffeinate depending on the cell structure and the caffeine of the coffee. The Co2 method is free of chemicals and is certified organic. Once the coffee has been decaffeinated it is dried back to the original 8-12% water content. It is then polished and sorted to produce some of the best sorted coffee you will ever find! The CR3 scale is extensive, currently they have 30 specialists analyzing 100,000 samples every year for caffeine and other compounds in coffee.
Colombia - La Esmeralda - Microlot - Alfredo Palencia Fajardo
In a remote region of Los Alpes in Caquetá, which is known as the Amazon region of Colombia. A man named Alfredo bought the La Esmeralda farm to turn it into a coffee farm, in 1998. When Alfredo bought the farm, the land had not been previously used for coffee cultivation. Alfredo immediately began planting coffee varietals and inter-planting other fruits among the coffee transplants. He began with a very small area for coffee and has gradually increased the cultivated land of his small 30 acre farm to about 6 acres of coffee plants. Alfredo has been very successful by switching the old coffee plants with new transplants that are young, disease resistant varieties. He has done much of this important work thanks to the loans and support from the Federación Nacional de cafeteros (Colombian coffee grower association). He is proud of the processes that he has developed on his farm that make it possible to produce one of the highest quality coffees in southern Colombia. Alfredo considers himself as an ambassador for this quite rare Amazonian Colombian coffee. This particular coffee came to us through the wonderful people at Cafe Femenino® and their “A Bid for Hope” program. Alfredo Palencia Fajardo produced a very small lot (micro lot) of this very special Amazonian coffee from Caquetá, Colombia. In a third party cupping competition this coffee received a cupping score of 87!
Details
Region: Los Alpes, Caquetá, Amazon Rain Forest of Colombia
Farm: La Esmeralda
Elevation: 4,888 ft.
Varietals: Castillo, Caturra
Processing: European
Roast Level: Medium (Full City)
Tasting Notes: It’s a rich nutty coffee with a balanced sweet finish and wonder vanilla aroma that is a real treat.
Colombia - Sierra Nevada, Magdalena, Finca Agroberlin SMBC - Organic, Rainforest Alliance, Smithsonian Bird
This special organic coffee is planted on a single estate on the South West slope of Sierra Nevada de Santa Marta. This snow peaked mountain (5,775 meters, and is the tallest littoral mountain in the world) has been declared a world heritage site by Unesco, and it is considered one of South America's richest areas for biodiversity. The producer has owned this plantation since 1998. The farm has been organically certified by ECOCERT since 1999. It has also obtained the certifications from RAINFOREST ALLIANCE and SMBC. The coffee estate is located 8 km. from Vereda Palmor, on the SW slope of Sierra Nevada de Santa Marta. The total area planted is 112 hectares, producing approximately 2,500 bags, at high elevations. A total of 46 hectares are maintained as natural reserves, offering rich canopies, a perfect habitat for endemic and migratory birds. The coffee comes from Typica, Caturra and Castillo varieties. All coffee from Agroberlin Farm is shade grown under Guamo, Pacaya, Carbonero trees and other native shade trees (rustic Polyculture). It is naturally fertilized with carefully prepared compost. This special coffee is fermented for a period of 14-18 hours, washed and dried at the farm's wet mill and patios. It is meticulously milled and graded to standards at the farm owned dry mill in Santa Marta.
Details
Region/Farm: Sierra Nevada de Santa Marta/Agroberlin Estate
Farm Certifications: Organic, Rain Forest Alliance, Shade Grown, Bird Friendly
Elevation: 4265-5741ft.
Varietals: Typica, Caturra and Castillo
Processing: Fully Washed
Roast Level: Medium
Tasting Notes: Rich flavor, full body, sweet citrus, caramel notes and a smooth aftertaste..
Colombia - Huila Denominacion San Isidro
This coffee is sourced from family-owned farms located in the community of San Isidro in the municipality of Acevedo within the department of Huila, Colombia. The producers collaborate with an export company called Banexport to gain access to technical support for best agricultural practices. Banexport has matched these regional producers (Jorge Efren Jimenes, Alvaro Perdomo, Sandra Yadira Vargas, Edgar Quilindo, Jorge Alexander Jimenes, and Alipio Zuñiga) because of their shared commitment to exquisite coffee processing and loving care for their farms (Santa Ana, Providencia, Buenos Aires, El Progreso, Santa Ana, and Las Palmas), which produce complementary profiles.
Details
Region/Farm: Huila, Colombia/ Jorge Efren Jimenes, Alvaro Perdomo, Sandra Yadira Vargas, Edgar Quilindo, Jorge Alexander Jimenes, and Alipio Zuñiga
Elevation: 5118 - 5905 ft.
Varietals: Castillo, Caturra, Colombia
Processing: Fully washed and dried inside solar dryers, Grainpro
Suggested Roast Level: Medium (Full City)
Tasting Notes: Creamy cocoa, caramel and orange like citrus notes.
Colombia Supremo - Cauca Popayán (Low Stock)
The French press will underscore its full, rich body. As a medium-roasted coffee, it is adaptable to nearly any type of brewing..Colombia Supremo Popayán grows in the acclaimed Cauca region. Balanced and medium-bodied with fruit tones. This specialty-grade Colombian is classified Supremo for its bean size. Popayán represents the characteristic American cup of coffee. A medium roast brings out complexity and nuances that show off this coffee. A darker roasted quality presents itself as the Popayán coffee cup cools. The Popayán origin illustrates the best of Colombian Coffee.
The Cauca Popayan represents only 4% of the total Colombian Supremo coffee produced in Colombia. Cauca is the region of Colombia that is lush because of the rainfall, cloud cover, and soil conditions that are ideal for coffee cultivation. Dense clouds form from the Pacific and release heavy rainfall over the Cauca valley that averages 80 inches yearly. The mountains and cool climate extends the development of the coffee cherry and adds to the flavor of the ripe coffee bean.
Details
Region/Farm: Cauca/Popayán
Elevation: 5,500 ft.
Varietals: Caturra, Typica
Processing: Washed
Suggested Roast Level: Medium (Full City)
Tasting Notes: Balanced aroma, a deep body and a soft winey acidity.
Brewing Notes: A traditional drip method, like a V-60 or a vacuum pot will exemplify this Colombia Supremo Cauca Popayán
Costa Rica - Las Trojas Superior
The wet and dry coffee mills for Beneficio La Eva are located in Sarchì, near San José, Costa Rica. This region is in the center of the Western Central Valley, it is well known for the high quality of its produce. The mills for Benefico La Eva practice control quality from cherry to export bag. The Beneficio La Eva purchases its coffee cherries from a large number of mainly small and medium growers, based in the nearby area and in the Tarrazu region. The SHB Las Trojas Superior brand name represents the finest western central valley coffees. The cup has crisp acidity with balanced, medium smooth body and pleasant citrus notes.
Details
Region/Farm: West Valley/ Beneficio La Eva
Farm Certifications: Traditional
Elevation: 4,002-5,250 ft.
Varietals: Typica
Processing: Fully Washed
Roast Level: Medium (Full City)
Tasting Notes: Sweet, Fruity, Nut, Cocoa
El Salvador - Finca San Rafael - Los Naranjos
This coffee is sourced from the Asociación Cooperativa Agropecuaria de Participación Real San Rafael de R.L. (ACAPARSAR), which operates within the municipality of Juayúa in the department of Sonsonate, El Salvador. ACOPARSAR is a cooperative that was founded in 1980 and has 21members who collectively own the estate where they continue to produce coffee with a sense of deep tradition. ACOPARSAR has a wet mill and is building a dry mill facility. Members of ACOPARSAR are participating in technical training related to prevention of soil erosion, leaf rust protections, processing improvements, and ways to deal with climate change.
Details
Region/Farm: Juayúa, Sonsonate/San Rafael Los Naranjos/Coop ACAPARSAR
Farm Certifications: Traditional
Elevation: 4,922-5905 ft
Varietals: Bourbon, Pacas
Processing: Fully Washed, Dried in the Sun, Grainpro
Recommended Roast Level: Medium (Full City)
Tasting Notes: Balanced cup; light acidity, floral, sweet with caramel notes. Medium body, smooth, rich and clean.
Ethiopia - Bench Maji - Wild Forest - Organic
Ethiopian Bench Maji is 100% organic wild coffee. This coffee is naturally shade-grown under the wild rainforest canopy and is allowed to naturally regenerate, and never is seeded or planted. Only 2,000 sq. km of wild coffee growing rain forest remains in Ethiopia, and only 5% of all Ethiopian coffee is wild forest coffee. The local people of Ethiopia have been enjoying the amazing taste of wild forest coffee for centuries. Now is the first time in history that this incredible coffee made from beans growing wild in the mountain rainforests of the Bench Maji region of southwestern Ethiopia is available internationally. A medium roast level preserves the creamy cocoa, wine, jasmine, and citrus tones that provide a hint of roasted pecan and sweet praline tones.
Details
Region/Farm: Bench Maji
Farm Certifications: Shade grown, Organic, UTZ
Elevation: 4,185-5,777 ft.
Varietals: 100% Wild Heirlooms “Mother Coffee”
Processing: Fully washed
Roast Level: Medium (Full City)
Tasting Notes: Creamy cocoa, wine, jasmine, and citrus tones, with hints of roasted pecan praline.
Ethiopia - Harrar - Longberry
The highlands of Harrar, Ethiopia are a rustic and remote place. This area is so remote that most of the coffee is carried by donkeys down to collectors below in the valley because trucks can't get to the farms. Harrar is truly one of the world's "power house" coffees. On nearly everyone's list, Harrar ranks in the top tier. It's bold, to say the least. If you only had three coffees in your pantry, we'd recommend this Harrar, a Guatemalan, and a Sumatran. Harrar coffee differs considerably from the wet processed Ethiopian coffees in both appearance and flavor. The sun drying and dry processing result in a wild, fruity, complexly sweet coffee. Harrar can be one of the best and unique experiences of the coffee world. The fruit flavors in the cup are distinct, with intense jasmine, wine, and blueberry as a result. This is a very bold, intense, edgy coffee. Baker’s chocolate, spice, and stone fruit permeate the finish.
Details
Region/Farm: Wild Forest Harrar Estates
Farm Certifications: Traditional
Elevation: 4,500-5,900 ft.
Varietals: Longberry Heirlooms
Processing: Natural
Roast Level: Light-Medium (City+)
Tasting Notes: Baker’s chocolate, spice, and stone fruit.
Ethiopia - Sidama - Wotona Bultuma – Natural
The Sidamo region of Ethiopia is known for clean, high quality washed coffee. The Wottona Bultuma Cooperative coffee is sold and marketed by the Sidama Cooperative Union. The co-op is responsible for dry milling, sorting and Grainpro bagging of the coffee for export. These coffee cherries are from small family plots of both recently planted trees, improved varietals and traditional old varieties and are grown above 6000 feet in elevation. The varietal is called Sidamo type. The farmers dry the coffee cherries using covered raised beds of hessian, sorting and turning the cherries for up to 2 weeks. Almost all coffee produced by the member cooperatives is shade grown in low densities under the canopies of indigenous trees and ensete (a local staple food crop). This Sidamo is excellent as a pour over and lovely as a single origin espresso.
Details
Region/Farm: Sidamo/Wottona Bultuma Cooperative
Farm Certifications: Traditional
Elevation: 6,233 ft
Varietals: Ethiopia Heirlooms, Sidama Type
Processing: Natural, Sun Dried, Fully Washed, Grainpro
Roast Level: Light Medium (City+)
Tasting Notes: Citrus with peach and floral aromatics, plus a sweet finish.
Ethiopia - Yirgacheffe - Kochere
This coffee is sourced from family-owned farms in the Kochere district of the Gedeo region of Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area. The Kochere micro-region has long been known as one of the best origins for southern Ethiopian coffee. The combination of very high altitude and iron-rich, acidic soil creates the ideal growing situation to produce the bright, floral Yirgacheffe profile that enhances its wonderful aromatic complexity.
Exceptional and comple
Details
Region/Farm: Gedeo Zone/Smallholders in the Kochere Districtr
Farm Certifications: Direct Trade
Varietals: Indigenous Heirloom Cultivars
Elevation: 5,500 – 6,561 ft.
Roast Level: Light-Medium (City+)
Processing: Fully washed and dried on raised beds, GrainPro
Tasting Notes: Peach, Cream and Lavender floral notes. Exceptional, complex but smooth.
Guatemala Finca El Pacayalito - RFA
This Guatemalan coffee is grown in the region of Pacaya, an active volcano complex southwest of Guatemala City. The high altitude and rich volcanic soil make for a stunning landscape, and some delicious coffees. This coffee is rainforest alliance certified and organic. Finca El Pacayalito is located near Pochuta, which is a town in Chimaltenango, a region of Guatemala.Pacayalito
Details
Region/Farm: Pochuta, Chimaltenango / Finca El Pacayalito
Certifications: Rainforest Alliance and Organic
Elevation: 3,280-6,560 ft.
Varietal: Catuai, Caturra
Processing: Fully Washed, Sun Dried, Grainpro
Suggested Roast Level: Medium (Full City)
Tasting Notes: Smooth creamy body, crisp notes of cherry and subtle chocolate.
Guatemala - San Marcos - Manos Campesinas - FT / Organic
APECAFORM’s name tells you a lot about the organization’s members. APECAFORM is the Maya-Mam Association of Smallholder Organic Coffee Farmers. Its 472 members are Maya indigenous people who speak predominantly Mam, one of more than 20 languages spoken in Guatemala. They are also smallholder coffee farmers committed to organic shade farming.
What the name doesn’t tell you – but the coffee does – is that they grow their coffee in one of the finest origins in the Americas. Its members produce their double-certified SHB coffee in more than 20 communities on the slopes of the Tajumulco Volcano – Central America’s highest – and in the shadow of another, the Tacaná Volcano. Its coffee is already of extraordinary quality. The organization has just developed a network of four collection centers in the areas where it works and adopted new quality control measures to make its coffee even better.
Details
Region/Farm: San Marcos/APECAFORM
Certifications: FT / Organic
Elevation: 3,280-6,240 ft.
Varietals: Bourbon, Caturra and Typica
Processing: Washed
Roast Level: Medium (Full City)
Tasting Notes: Milk Chocolate, spice, vanilla, and caramel
Honduras - Marcala Cooperativa Raos - Fair Trade Organic
This Honduran coffee is sourced by Cooperativa Regional Mixta de Agricultores Organicos de la Sierra (RAOS), an association with 200 members who produce coffee on small family-owned farmers in the Marcala growing region within the department of La Paz, Honduras. Coffee produced in the Marcala region has a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA) to preserve the renowned reputation of the Marcala brand. RAOS was founded in 1997 and is the first cooperative of small and medium organic coffee producers in Honduras. Leaf rust has caused considerable damage in the Marcala region. RAOS is supporting the recovery with financing that has helped members start nurseries to replace damaged coffee trees and add additional shade trees before the 2014-2015 coffee harvest.
Details
Region/Farm: Marcala, La Paz/Cooperativa Regional Mixta de Agricultores Organicos de la Sierra (RAOS)
Farm Certifications: Fair Trade, Organic
Elevation: 3,937-5,413 ft.
Varietals: Bourbon, Catuai, Caturra, Typica
Processing: Fully washed and dried in the sun
Roast Level: Medium-Dark (Viennese)
Tasting Notes: Medium body with brown sugar, caramel and toffee sweetness.
Indonesia - Papua New Guinea - Aianora - Eastern Highlands - Organic Certification
Papua New Guinea has amazing terroir, giving it unlimited potential as a coffee country. Coffee production began in the 1920s, and most PNG coffee is now produced by thousands of native small-holders growing crops for food, and coffee to provide vital cash. These farmers deserve credit for producing an exceptional coffee. The Aianora coffee arrives double bagged and incredibly clean. So please enjoy the skill and dedication evident with every sip of thIs Papua New Guinea coffee. The Ainora Plantation is in Goroka, which is located in the Eastern Highlands of PNG. The plantation is run by the Barbara Jephcott. This crop is certifified organic. (Bag markings include; NGHCE Goroka, Aianora PSC AX NWGOKO MTC Coffee)
Details
Region/Farm: Ainora, Eastern Highlands/ Small Holder Barbara Jephcott
Farm Certifications: Organic
Elevation: 4,593- 5,577 ft.
Varietals: Arusha, Bourbon, Typica
Processing: Washed
Roast Level: Medium (Full City)
Tasting Notes: Dark fruit, cherry aroma, chocolate covered cherries, clean, medium body and acidity, with black currant sweetness, and a creamy finish.
Indonesia - Papua New Guinea - Aianora - Eastern Highlands (Low Stock, See Organic Selection Above)
Papua New Guinea has amazing terroir, giving it unlimited potential as a coffee country. Coffee production began in the 1920s, and most PNG coffee is now produced by thousands of native small-holders growing crops for food, and coffee to provide vital cash. These farmers deserve credit for producing an exceptional coffee. The Aianora coffee arrives double bagged and incredibly clean. So please enjoy the skill and dedication evident with every sip of thIs Papua New Guinea coffee. The Ainora Plantation is in Goroka, which is located in the Eastern Highlands of PNG. The plantation is run by the Barbara Jephcott. (Bag markings include; NGHCE Goroka, Aianora PSC AX NWGOKO MTC Coffee)
Details
Region/Farm: Ainora, Eastern Highlands/ Small Holder Barbara Jephcott
Elevation: 4,593- 5,577 ft.
Varietals: Arusha, Bourbon, Typica
Processing: Washed
Roast Level: Medium (Full City)
Tasting Notes: Dark fruit, cherry aroma, chocolate covered cherries, clean, medium body and acidity, with black currant sweetness, and a creamy finish.
Indonesia - Sumatra - Lake Tobo
Indonesia’s island of Sumatra is a remarkable coffee origin, simply unlike much of the rest of the world. Straddling the western edge of Southeast Asia’s Malay peninsula, Sumatra dips below the equator to nearly nudge the eastern tip of the island of Java, wherein lies the country’s capital of Jakarta. North Sumatra is actually, not the island’s northern most province; that distinction belongs to Aceh, a more commonly denoted coffee origin. However, Northern Sumatra contains the globe’s largest volcanic lake, Lake Toba, a caldera formerly the sight of a super volcano that blew its lid around 75,000 years ago depositing ash as far away as East Africa.
The volcanic soil and dramatic ridges that were once volcano walls provide exceptional land for cultivating coffee, as you might have surmised. However, challenges arise due to Sumatra’s damp climate and proximity to the equator, which can create odd variations and extensions in harvest cycles. This coffee is a combination of honey processed lots from three medium-sized estates (called Sidalogan, Sibisa, and Motung) in the Sipangan Bolon region, just to the north of the volcanic lake. The mill wherein the coffee was processed is a family owned company called CV. Yudi Putra, based just to the north in the city of Medan.
Honey processing is not something one typically sees from Sumatra, and this is a rare opportunity to observe the truly unique effects of a collision of rare terroir and processing types. After the depulped (but not washed) coffee parchment, still surrounded by some of the fruit flesh, is partly dried, it is hulled while still damp and returned to complete drying as green coffee. This wet hulling style of production is an undertaking seen almost nowhere in the world besides Indonesian islands. The result is an uncommonly flavorful coffee with a ton of fruit flavor layered on the already unique profile associated with the best Sumatran coffee.
Details
Region/Farm: Girsang Sipangan Bolon District, Northern Sumatra/Sidalogan, Sibisa, and Motung Estates
Farm Certifications: Traditional
Elevation: 4429 ft.
Varietals: Caturra, Linie S
Processing: Honey wet hulled, depulped and sun dried on patios prior to wet hulling
Roast Level: Medium (Full City)
Tasting Notes: Bright citrus, currant, spice with chocolate sugar aftertaste.
Kenya AB - Lenana
This coffee is a blend of several outstanding Kenyan small holder auction lots from the Lenana slope side of Mount Kenya. The area is known for its rich, volcanic soil, and plentiful precipitation provide ideal conditions for high quality production. Within hours of harvesting, the cherries are delivered to their local Lenana wet mill, where they are sorted, de-pulped, and fermented. All Kenyan coffees are dried on raised drying tables, also known as “raised African beds,” for approximately two weeks. Coffees are then rested in conditioning beds for several weeks after, so that the moisture content in the beans can stabilize, enabling a sturdier bean structure that holds on to its sugar content during storage and shipping.
Details
Region/Farm: Lenana, Nyeri, Kirinyaga/ smallholder farmers on Mount Kenya
Farm Certifications: Traditional
Elevation: 5,249 - 5,906 ft,
Varietals: SL-28, SL-34
Processing: Fully washed, dried on raised African beds
Suggested Roast Level: Medium (Full City)
Tasting Notes: Juicy with full body and creamy mouth feel. Winey acidity, honey sweet, with notes of red fruit, lavender and black currant.
Kenya AA Plus - Karatina - Rumukia
Our Kenya AA Plus comes from the Rumukia Coffee Farmer Society in the Karatina area of Nyeri, Kenya. Rumukia currently has around 1,100 members within the cooperative society. Each of the members are small farm holders with about with 250 trees each. The area of Karatina is 1,550 meters above sea level near Mt. Kenya and the Aberdara ranges. There are two main coffee varieties under cultivating: SL-28 and SL-34, with the vast majority of trees consisting of SL-28.
Details
Region/Farm: Karatina, Nyeri/Rumukia Coffee Farmer Society
Farm Certifications: Traditional
Elevation: 5,085 - 6,000 ft.
Varietals: Djember, Bergendal, and Ateng
Processing: SL-28, SL-34
Roast Level: Medium (Full City)
Tasting Notes: Bright citrus, currant, spice with chocolate sugar aftertaste.
Mexico - La Union, Huatusco - Fair Trade Organic - (Out of Stock)
This High Grown Organic coffee from hills of Huatusco in Veracruz and is produced by the La Union Huatusco Co-op. This is a Co-op made up of 2,385 members and produces a very high quality coffee, which is Fair Trade Organic Certified. If you like quality coffees from Mexico, this La Union Huatusco is up there with some of the best. You will find great aromatics, chocolate, cherry, and citrus notes with a medium body and medium acidity with this origin. It’s a great everyday cup that is nicely balanced and tasty. The finish isn't too long or too short but has a pleasant lingering herbal flavor.
Details
Region/Farm: Mexican Huatusco/Coatepec Veracruz, La Union
Farm Certifications: Organic, Fair trade
Elevation: 3,600-4,500 ft.
Varietals: Typica, Bourbon, Mundo Novo
Processing: Fully Washed
Roast Level: Medium (Full City)
Tasting Notes: Chocolate, cherry and citrus with a medium body and acidity.
Panama – Boquete, Chiriqui - Maunier Estate
Panama Boquete Maunier Estate GrainPro is sourced from the Maunier Estate, a family owned estate located near the town of Boquete between Volcan Buru National Park and La Amistad International Park within the province of Chiriqui, Panama. The Ruiz family has worked in the Boquete coffee industry for three generations and owns the Maunier Estate. The Ruiz family is also one of the founding donors of the Ngabere literacy program named for the indigenous population called the Ngabe, who work on the estate during the harvest.
Details
Region/Farm: Boquete, Chiriqui/ Maunier Estate
Elevation: 4,593- 5,577 ft.
Varietals: Bourbon, Catuai, Caturra, Typica
Processing: Fully Washed, Dried in the Sun and Mechanical Driers, Grainpro
Roast Level: Medium (Full City)
Tasting Notes: Sweet tones of caramel, with cherry and pear fruit flavors.
Tanzania - Ngorongoro - Nitin, AA Plus
This micro-lot was produced by Nitin Coffee estate in the volcanic soil near Tanzania’s Mt. Kilimanjaro in a region known as Ngorongoro. This area’s landscape is dominated by the Ngorongoro volcanic crater, which is the largest unbroken and unflooded volcanic crater in the world. The Nitin Estate is one of the top three highest estates in Tanzania and one of the most difficult areas to grow coffee in, because they are perpetually fighting water shortages on the farm. This coffee is shipped to us from the producer in Grainpro bags. We are delighted by how this medium roasted Tanzanian coffee works well in every brewing method and has a wonderful fruity flavor as a single origin espresso. There is a red wine flavor to this coffee that lends a dry sweetness. The finish is lovely with some chocolate flavor. The fruity aroma and sweet flavor with deep dark fruit undertones is very pleasing. There is a clean and sweet aftertaste, delicate acidity, and smooth body.
Details
Region/Farm: Ngorongoro Volcanic Crater/Nitin Coffee Estate
Elevation: 5,577 ft.
Varietals: Kent and SL27
Processing: Washed
Roast Level: Medium (Full City)
Tasting Notes: Fruity aroma, sweet flavor with deep dark fruit undertones, prunes, a clean and sweet aftertaste, delicate acidity, and smooth body.
Tanzania - Peaberry - Northern Special
This Tanzania coffee comes from estates along the slopes of Africa’s Mt. Kilimanjaro, close geographically to the Kenyan border. These beans are known for being small fused beans, shaped by nature with a cleft in the middle. The Peaberry shape is due to the two coffee seeds in the coffee cherry not separating into two during maturation. The resulting peaberry is very dense and uniform. This miracle of nature provides a very citrus based flavor that is focused and consistent. We are delighted by how the medium bodied Tanzania peaberry coffee works well in every brewing method and packs a serious fruity punch as a single origin espresso.
Details
Region/Farm: Mount Kilimanjaro Estates
Elevation: 3,120-4,500 ft.
Varietals: Kent, Bourbon, SL
Processing: Fully Washed
Roast Level: Medium (Full City)
Tasting Notes: Fantastic citrus notes, aromatic, medium body.
Espresso
Bourbon Street Espresso
This blend was created to celebrate Marti Gras. Bourbon Street Espresso uses the best Arabica coffee beans blended and roasted to give it the flavor of bourbon and chocolate.
Sweet Street Espresso Medium-Dark Roast
This is a great beginner's blend for a sweet and clean espresso. Sweet Street is missing that little bite found the cup of most espresso blends have. This blend is similar to the sweet blends used at a street level roasterie cafes in Rome.
West Shore Espresso Medium-Dark Roast
This is our take on a 3rd wave espresso blend, using various roasts of specialty micro-lot Arabica coffees from 4 Continents. Not your normal Italian espresso blend profile, but excellent in its own right.
Blends
Moka-Java Melange Roast
This accidental blend has been popular among coffee drinkers for centuries. It is an exotic mix with characteristics of dry processed African coffees, complimented by the earthy and smooth wet-hulled Indonesian coffees. This mix is sweet and smooth.
RöstHaus Campfire Melange
This is a Melange Blend of South American and Indonesian coffees. It is great as a pour-over or French press. A great everyday coffee. A little earthy, a little smoky, good body and extremely smooth.
We would rate this as a Medium-Dark roast due to the use of some french roast beans blended into this coffee.
South-Central Breakfast
This is a great breakfast blend coffee. It is a mix of some of our premium south and Central American coffee. It is considered a "Session" coffee, meaning that it can be enjoyed all day long.