Guatemala La Ensenada
La Ensenada is a blend of coffees from eleven small producers farming in the San Pedro Necta municipality of Huehuetenango. Harvest starts relatively late, due to the altitude, and there are two full rounds of picking. Coffee is hand sorted by family members who also oversee wet milling and drying on their own patios. La Ensenada brews a well rounded cup with balanced fresh fruit flavors as varied as red apple, lychee, and blackberry.These notes are balanced with substantial body and Dutch cocoa sweetness; both hallmarks of the best Guatemalan coffees.
The Willows Inn Blend
The Willows Inn on Lummi Island serves inspired dishes that are locally fished, foraged and farmed. The Willows was one of our first wholesale partners– we’ve collaborated closely on their coffee program for nearly 5 years. This custom blend is the latest development in our partnership– it’s currently comprised of Peru La Esperanza and Ethiopia Shifo. It balances acidity, earthiness, and caramelized sweetness.
Gahahe Station is a coffee cherry collection site located in Kayanza, Burundi’s northern province that borders neighboring Rwanda. Gahehe sits at just over 1800 meters above sea level, and is a collection site for roughly 600 local farmers who are also station members. As members, they are organized into small groups who receive training in best agricultural practices and benefit from access to the global specialty coffee market. Gahahe placed 4th in the 2015 Burundi Cup of Excellence, and 7th the year prior.
Shifo is a micro-region of Kochere in the Gedeo Zone of the Ethiopian highlands. This coffee is grown at over 2100 meters by small farmers who deliver their crop to a local washing station. The coffee is fermented under water for 24-36 hours, depending on weather, to remove the mucilage. The result is coffee that produces beautiful acidity and lush notes of pineapple, honeydew, and lilac.
Colombia Cristian Adarme
This tiny lot comes to us from a producer by the name of Cristian Adarme. This is our first lot from Cristian, but hopefully won’t be the last. Some of our very favorite Colombia coffees have been from the town of Buesaco in the Nariño region, and this one is no exception. A mix of Caturra and Variedad Colombia, grown at approximately 2000 meters and fully washed, this coffee showcases intensely clean fruit flavors that are balanced and bright.
Kenya Mahiga AA
The Mahiga Factory washing station sits at 1800 meters in the Othaya constituency of Nyeri County. With just over 500 farmer members, Mahiga collects and processes the whole coffee cherry for farmer members using a disc depulping machine before fermenting the coffee in order to remove the sticky demucilage layer. After the fruit is easily removed, the seeds are then soaked in clean water where they are completely washed of any remaining fruit residue, and then dried on raised beds. Farmers in the region grow mainly SL-28 and SL-34, with small amounts of Ruiru mixed in. Coffee is processed and kept separate by day or even weekly deliveries at the factory in order to identify quality.
Peru El Cedro
Gonzalo Guevara Martinez is the founder and current president of the Santuario Association of Coffee Producers, which works with small-scale producers in Cajamarca, Peru. His farm name refers to the cedar tree that grows on his small four hectare farm. The land is dotted with indigenous trees that give shade to his coffee trees. At El Cedro, coffee is selectively picked with only the ripest cherries being harvested at each pass. Cherries are then hand-sorted to ensure that no underripe or damaged cherries make it into the fermentation tanks. The care and attention to harvesting and processing techniques are apparent. In the cup, El Cedro is layered with notes of dark fruit and caramelized sugar.
Guatemala San Jacinto
San Jacinto is located in San Pedro Necta, Huehuetenango and consists of three small producers: Jacinto Pérez Sánchez, Francisco Pérez Sánchez and Rudy Pérez Sánchez. The area encompassing San Jacinto starts at 1650 and ends at 1700 masl. Varieties in this area consist of 70% bourbon and the remaining 30% is a mixture of caturra and pache. They have a late harvest due to the altitude, so the harvest season goes from the beginning of March to the end of April and there are two rounds of picking. They also operate their own wet mill and patios for drying. San Jacinto has an excellent depth of sweetness balanced by ripe red fruit notes.
For Skyline, we select and roast coffees that produce articulate sweetness, complexity, and body. Our roast profile is optimized for espresso extraction. Our current offering is a blend of two excellent small community lots from Cajamarca, Peru. Both lots are high grown and very well-prepped, producing lush body balanced by deeply fruited and caramelized sugar flavors in espresso.
Big Joy Espresso
Big Joy is a slightly more developed roast than Skyline, and pairs exceptionally well with milk. We use Big Joy for all of our milk-based drinks at our flagship cafe and it brews a dynamic, layered solo shot as well. But don’t count it out as a filter option! It’s delicious and sweet brewed with your favorite brewer. Our current offering is a blend of two excellent small community lots from Cajamarca, Peru. Both lots are high grown and very well-prepped, producing lush body balanced by deeply fruited and caramelized sugar flavors in espresso.
Goodnight Moon Decaf
Goodnight stars, goodnight air, goodnight noises everywhere.
Goodnight Moon is a carefully constructed blend of small batch coffees decaffeinated by our friends at Swiss Water Process. The roast profile is well suited for all brewing methods. We find the cup to be sweet and full-bodied with citrus highlights.
Rotating Coffee Subscription
Let us choose for you. 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.