Kenya Kiangoi Peaberry
The Kiangoi factory is located in Kirinyaga and is part of the Rungeto Farmer’s Cooperative Society. The co-op serves about 1,150 small producers who grow 890 tons of cherry per year in rich volcanic soil. The coffees are fully washed in fresh river water from Kii before being sun-dried on raised beds. Comprised of the Bourbon-derived SL-34 and SL-28 cultivars, this lot is sorted 100% peaberry. This excellent lot produces a refined cup with notes of blackberry, cherry, rose and hibiscus.
“Technically precise cooking, made to look easy, is a hallmark of Konbi, a sleek 10-seat café” – Los Angeles Times.
The team at Konbi puts care into every detail, not in the least their coffee program. We cupped a table of spectacular coffees at Konbi to land on their inaugural blend — comprised of Burundi Gahahe and Colombia Los Nogales. We taste notes of raspberry, apricot and molasses in this syrupy blend.
Ethiopia Danse Mormora
This coffee comes from Danse Mormora, a 200 hectare farm near the town of Haro Lebetu in the Guji zone of the Oromia region. It sits at an impressive altitude of 2250 meters, where coffee is grown in wild forest conditions and the trees benefit from a mixture of natural shade plants. While selecting our Ethiopia offerings this season, this lot leapt off the table with floral aromatics and juicy notes of mango, pineapple and peach.
This lot was purchased through an association in Buesaco town, that currently serves about 500 producers. Like most of the area, these producers are growing a mix of Caturra and Colombia. The majority of coffee production is performed using hand-crank depulpers, is generally fermented overnight, and finally dried on raised, covered beds. The latter helps protect unstable, wet parchment from the elements, and ventilation facilitates good airflow. The flavor profile here is heavily fruited, probably due to longer fermentation times, and is loaded with flavors of plum, raw sugar, pear, and apple blossom.
Potrero is comprised of two plantations in Antigua with a total area of approximately 40 hectares. Management is led by Byron Orizábal and a complete re-planting took place from 2012 to 2014 with Bourbon, Caturra, and B300 (dwarf Bourbon) varieties. After washing, the coffee is sun dried on patios for 12-16 days before resting in parchment. In the cup we taste butter cookie sweetness and macadamia nut, along with a variety of fruit notes such as cherry, melon and quince.
The Willows Inn Series
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. The Willows Series represents a rotating single origin coffee that their team selects to serve at dinner service. The current iteration is Ethiopia Danse Mormora, a beautifully delicate coffee with notes of pineapple, mango, jasmine.
Colombia Maria Rosa Oidor
Maria Rosa Oidor runs her farm, Los Nogales, with her husband Antonio Pillimué and their four children. The farm is situated a thirty minute walk from the small town of San Antonio, where the couple also have a small shop. Maria Rosa and Antonio saved the money to buy their three hectare farm from the savings they made from their shop some fifteen years ago. Today, Maria Rosa´s family is dedicated entirely to coffee. Doña Maria hikes up the mountain every day to organize pickers and schedule the work for the day. Her coffee is full of juicy fruit notes and refined sugar sweetness.
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.
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.