Ethiopia Wolichu Wachu
The Wolichu Wachu station is a newly erected coffee processing site near Haro Wachu town in Uraga, Guji Zone. The wet mill was built just over a year ago and serves nearly 5000 small farmers in this high altitude area, where coffee is grown up to 2300 meters above sea level. Guji is not far from Yirgacheffe, and both are known for producing extremely clean cup profiles that are overtly floral. This lot is a fully washed coffee, which in the case of this particular station means the cherry is depulped and fermented for 2-3 days, then soaked for an additional 8+ hours in clean water before washing away the remaining fruit, and then drying on raised African drying beds.
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.
DAYGLOW x CAMBER COLLABORATION – PERU LOS TIGRES 250g
25 in stock
Pre-order this limited run coffee now for a 4/22 roast date. Note: This offering is 250g.
This lot is comprised of coffees from three small farms near the town of Los Tigres, located high in Peru’s Cajamarca region. During harvest, cherries are selectively handpicked, sorted, and pulped using a mechanical pulper on the same day. After pulping, the coffee is fermented for around 30 hours before being washed with fresh water. The result is a coffee that is clean and nuanced, with layers of fresh fruit flavors.
Baratza Encore Grinder
Featuring 40 individual grind settings, from fine to coarse, the Encore can please any palate with its gamut of accurate and repeatable grind settings. The Encore has an accurate medium to coarse grind for the popular manual brew methods such as Aeropress, Hario V60, and Chemex. The specially designed burrs give a precise grind with minimal fines for a flavorful, balanced extraction when making espresso. And, of course, the Encore is built with the quality Baratza parts you’ve come to trust.
The efficient DC motor keeps beans cool, even during extended grind times, while a combination of electric and gear speed reducers slow the burr to 450 RPM, ensuring a smooth bean feed and reducing noise, heat and static buildup. A convenient, front-mounted pulse button makes it easy to grind on demand into your brew basket. Whether you are looking for an espresso grinder or a grinder to help you explore that extensive range of brew methods, the Encore is a great all around home grinder.
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.
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.
Precision coffees demand precision engineering. These stainless steel cupping spoons are custom engraved by W. Wright company in Sheffield, England — which happens to be the birthplace of silver plating — invented by Thomas Boulsover in 1742.
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.
Hario Hand Grinder
The Hario Mini Mill is compact and functional. The ceramic burrs can be easily adjusted. It’s our go-to grinder for road-tripping and other on-the-go coffee good times.
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.
Ninth Moon T-Shirt
We are always grateful to work with local artists here in Bellingham and proudly present Savannah LeCornu’s The Ninth Moon design for our new cosmically soft, unisex, tri-blend T. Screen printed by local dynamo, Redboots Design.
The legends tells us that before the first baby bunny was born, our unisex crew neck sweatshirts were the softest material on the planet. Since it’s not practical for most people to carry around a baby bunny everyday, we’re happy to provide the next best thing. Emblazoned with a beautiful coffee seedling design. Locally printed by Red Boots Designs.
Out of stock
We recently teamed up with the creative folks at Apse on this beautiful, brass coffee bag clip. It keeps your beans fresh, easily slides on and off, and of course, adds some extra flare to any bag of Camber Coffee.