Colombia Palomos Del Sur
Palomos Del Sur is owned by our friend Leonardo Henao, who is uniquely positioned in that he’s a farm owner / coffee producer, operates a dry mill with license to export, and has put together microlot buying programs throughout the country. Needless to say, he has an in depth and first hand knowledge all along the coffee supply chain. Palomos Del Sur is a newer piece of land that he purchased in San Antonio de Inzá. The farm is managed by Robinson Pillumué, a local and longtime ASORCAFE member, and an old friend of Leo’s. He and his family live at the farm year round and he oversees much of the renovation and harvest. The house on Palomos del Sur sits at 1880 meters, and marks the median altitude. The coffee itself is incredibly complex and structured, with flavors of honey, watermelon, pomegranate and citrus.
Sollomo comes from the Uraga washing station in Guji Zone. This station shares its name with the town of Uraga in Guji. This lot was cultivated by some 700 smallholder farmers who occupy an average of two hectares each of land each, at altitudes between 1,950 and 2,250 masl. In the cup we taste juicy notes of white peach and honeydew melon accented by jasmine and lemon thyme aromatics.
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.
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.
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 Sollomo, we taste juicy notes of white peach and honeydew melon accented by jasmine and lemon thyme aromatics.
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 outstanding coffees from Guatemala. Santa Isabel is a quality focused farm in the town of San Cristóbal Verapaz in the Coban region. San Pedro Necta is a community lot produced by small homesteads in the town of San Pedro Necta, Huehuetenango. Together these coffees produce a densely sweet brew showcasing complex sugar flavors and crisp fruit character.
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 outstanding coffees from Guatemala. Santa Isabel is a quality focused farm in the town of San Cristóbal Verapaz in the Coban region. San Pedro Necta is a community lot produced by small homesteads in the town of San Pedro Necta, Huehuetenango. Together these coffees produce a densely sweet brew showcasing complex sugar flavors and crisp fruit character.
Goodnight Moon Decaf
Goodnight stars, goodnight air, goodnight noises everywhere.
Goodnight Moon is comprised of carefully selected 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.