This coffee is grown and processed by Martin Guiterrez and his four brothers. The Guiterrez family started the Montañas del Diamante mill in 1999, which makes them one of the pioneers of the micro-mill movement in Costa Rica. For this lot, they mechanically remove all of the pulp and roughly half of the mucilage. They then dry the parchment on raised beds for approximately 15 days, raking it every few hours.
This coffee brings big, clean strawberry and grape notes to the cup. We have been loving the big, jammy quality of this coffee, both as espresso and filter.
Jorge Medina's farm is named Pedreros and is located in Vereda San Jose, the western neighbor of La Palmera, which you pass through on your way from Pedregal to San Antonio (just after Agua Blanca). He says he has 10k Caturra trees and altitude is around 1750 meters above sea level. Like most folks in the region, he processes his coffee down to dry parchment, and delivers to ASORCAFE, of which he is a longtime member. Going forward, we hope to learn more about his quality control and the work that makes his coffee so good.
The Worka washing station is owned by approximately 300 small-scale farmers. We can thank the stunning altitude (up to 2400 meters above sea level) of this area of Yirgacheffe for the crisp lemon zest acidity that we enjoy in this coffee. This coffee's sparkly, tea-like character is a nice counterpoint to the deep juiciness of Reko.
The Reko washing station started production in 2001. In recent years, they have produced some of the most sought after coffees in all of Ethiopia. The surrounding farms are located at an altitude of around 2000 meters. During harvest, which normally takes place between late October and mid-January, about 850 farmers bring their ripe cherries to the washing station. The coffees are first washed with water from a nearby river, after which they are pulped by an Agard pulping-machine. The mucilage is removed by traditional fermentation, which lasts 36-48 hours depending on the weather conditions. The coffee is then dried on raised African beds, of which over 120 beds are present, for 10-12 days. Reko exemplifies many of our favorite flavors of Yirgacheffee coffee: fresh citrus, floral, and herbal flavors.
vanilla wafer, strawberry, apple butter
Guatemala Joya Grande | La Demoncracia, Huehuetenango | Caturra, Bourbon, Catuaí | Fully-Washed
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Our current Skyline incarnation is composed of coffee from the Joya Grande farm in Huehuetenango. This lot is comprised of washed Caturra, Bourbon, and Catuaí grown at 1500-1700 meters.
We select and roast coffees that produce articulate sweetness, complexity, and body. Our roast profile is optimized for espresso extraction.
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Receive a fresh, new coffee every month. Coffees ship on the next available roast date. For optimum freshness, we only roast to order. Generally, if we receive your order before noon on Monday, your coffee will ship by Wednesday. We always ship as quickly as possible.