Colombia Las Brisas
Las Brisas was produced and processed by Carlos Alberto Ulchur, a smallholder member of the ASORCAFE Inzá, Cauca producer group. Grown at 1,900 meters, this very special lot was selected from the organization’s producers for its exceptional quality. The municipality of Inzá is located in the corner of the Department of Cauca, bordered by Tolima and Huila, and looking out to the west over the Pacific Ocean. Situated on the “Macizo Colombiano” (the Colombian Plateau), which surrounds the high peaks of Tolima and Huila, the region is an important source of water and wildlife, in addition to being prime coffee growing land. Carlos’ lot is bursting with clean fruit notes of berry and watermelon that are complemented by a clean depth of honeyed sweetness.
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.
This coffee is processed at the Hallo Fuafate washing station in Worka, a village close to the Hallo settlement. The washing station is located at 2032 masl, and the name comes from a nearby waterfall (fuafate means “falls”). Cherries are depulped within eight hours of arrival and undergo 72 hours of wet fermentation. They then spend 24 hours on the first drying bed with a net base that allows the water to drain. Next, they are moved to raised beds where they dry for six to ten days. We love Hallo for its mix of piquant aromatics, unique spice notes, and fresh fruit character.
Kenya Gatomboya AA
In Nyeri, near the base of Mt. Kenya, the Barichu Farmer’s Cooperative Society is comprised of 600+ small producers, with plots so modest they’re usually measured by the number of trees, rather than parcel size. Gatomboya is a Kikuyu word for “swamp,” referring to the nearby Gatomboya River, water from which is used to wash and ferment coffees at the factory before they’re dried on raised beds. Gatomboya is one of the best performing washing stations in Nyeri and has been delivering great coffees for many years. We’re thrilled to continue offering the fruits of their dedication with this AA lot.
Ethiopia Sibu Hambela
This coffee hails from Sibu Hambela station, located between Kercha and Uraga. The owner Kedir Hassen comes from a very respected and large family of coffee professionals in the Shakiso and Kercha areas. He’s an extremely proficient and capable engineer as well, and built the entire Hambela station in one season. You wouldn’t know this, as it’s apparent everything was built with high processing standards and efficiency in mind. He wouldn’t be able to complete Hambela on his own, but thanks to his long-standing connection with the people in this area he had much needed community support. This extremely high grown lot is intoxicatingly aromatic with citrus and herbal notes such as dried apricot, thyme, and lemon verbena.
Kenya Kii Peaberry
The Kii factory is located in the Kirinyaga region and is part of the Rungeto Farmer’s Cooperative Society, which serves about 1,400 small producers growing 745 tons of cherry per year in rich volcanic soil. Cherries are washed in fresh river water from Kii and sun dried on raised beds. Comprised predominantly of the Bourbon-derived SL-34 and SL-28 cultivars, this lot is sorted 100% peaberry. This outstanding lot produces an intense cup with notes of orange juice, kiwi, cherry, and pomelo.
Colombia San Antonio
This lot is comprised of six very small lots from the vereda of San Antonio. San Antonio is located in the province of Inza, in the greater department of Cauca. This vereda is home to some very high altitude farms ranging from 1600-2000 meters and producing mostly Caturra and Typica with some regional hybrids mixed in. The coffees are pulped using hand crank pulpers, fermented and washed, and then dried in the sun on raised covered beds.
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 from the Santa Isabel farm in Coban, Guatemala. This coffee produces espresso with syrupy body and ripe fruit notes.
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.
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.