A surprise of what ever is currently being roasted this week. If ordering multiple quantities, all may not be the same variety
$25.00
The aroma is nutty, woody, and some slight smokiness. Many of the notes in the aroma come through in the flavor like walnuts and some smoke. There’s dark fruit, oak, licorice, and some vanilla spice, like a good dry red wine. The finish has a subdued brightness to it with just hints of lemon zest at lighter roast points. The body is medium to full depending on roast and brew. There’s a reason people keep coming back to this bean. It’s a smooth all around great stronger cup of coffee.
$30.00
Clean, sweet and balanced, this is the Yunnan offerings for most coffee fans. Best at the light to medium roast levels: there is a little crisp citric upfront, a bit more lime than lemon, a hint of red fruit giving a sweet edge. These lovely lighter tones pull some balance with a nutty/chocolate like undertone with a bit of spice, accentuated as you push the roast darker. Medium bodied, medium brightness levels, small hints of red fruit more noticeable as the cup cools. Light roasts themselves are much more citric, good to give a longer setup if shooting light, mellow out the crispness a bit. Turns much more chocolaty at the darker roasts but will introduce potent bitter, semi-sweet chocolate like notes. Medium roasts present the best balance and would qualify as a jazzy daily drinker.
$30.00
Nsunzu is the youngest of Zambia’s NCCL estates, set at the foot of Mount Nsunzu in the Northern Province. Nsunzu’s first full crop was harvested in 2020 and despite the ability to mechanize, the estate intentionally hand-picks to select only the ripest cherries while providing steady jobs in a region with limited paid work. This Rainforest Alliance washed lot is an AA selection of Catimor 129, grown around 1400–1650m, and it’s built to be versatile across roast levels: lighter roasts lean citrus with a soft cocoa edge, mediums bring a smoother chocolate-and-spice balance, and darker roasts deepen body and chocolate while keeping a clean finish with a lingering spicy note.
$30.00
An incredibly special coffee from a special place. Bali is different, in a good way. It cannot get any more beautiful, with perfect weather creating the perfect growing conditions for almost any plant. Everything is so lush and green year round. Three volcanoes nestled in the middle of this fairly small island, are at a perfect altitude for coffee, a bit more acidic soil as well which coffee tends to love. Produced by people who live harmoniously with the land. An incredible sight to see and a real treat to drink. This is the wet-hulled version. Traditional Indonesian processing which leaves a thicker generally lower acidity more stout like cup of coffee.
Coming from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia. Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income. Coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priest who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God.
$30.00
Decaffeinated using Ethyl Acetate (EA), also known as Sugar Cane Decaf, the most common source of EA. In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent, rinsed thoroughly, re-dried and re-bagged for transport.
$25.00
A great daily drinker from a medium to dark roast. A very chocolaty cup of coffee, fuller bodied with low acidity, with some nutty & herbal accents. Light to medium roasts are crisp & sweet: Hints of citric balance with a nutty & woody undertone, a pinch of herbal spice in the aftertaste. With a longer setup time, assuming not too lightly roasted, that woody edge tends to produce a bit of a caramel twist which is quite tasty. Although good at semi-lighter roasts, we really enjoyed the medium to dark roasts better, fuller bodied and creamy. Semi-sweet chocolate and nutty tones dominate the cup with just a pinch of an herbal note in the aftertaste, a little complimenting roasty/smoky note into second crack. Wonderful for classic espresso or for those who use a splash of milk or creamer.
$30.00