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Current Single Origin List in Alphabetical Order
Bali Kintamani Semi-Washed Process, FTO
Processed using the signature Indonesian wet-hull method. Add the overwhelming local humidity, and you have a coffee that dries very slowly, preserving fruitiness and adding some earthy rustic funk for interest (in a good way.) Bali’s a bit less earthy and rustic than our Sumatra and plenty fruity at the Medium+ roast, going chocolaty and a bit less fruity at a Dark roast. It’s one that I will roast Dark-Dark for its intoxicating aroma and tasty deep tones. Brew in a french press or make a memorable espresso shot.
Brazil Carmo de Minas Estate
Dry Processed. This is a tasty specialty-quality Brazil natural with a classic Brazilian profile: nutty (more hazelnuts than walnut), buttery heavy body, with an underlying dark chocolate base that emerges as the roast goes darker. There’s not a lot of fruit, but you don’t care due to the big chocolate flavors. Medium roasts emphasize the nutty aspects; dark roasts are all about the chocolate. Makes wonderfully classic chocolaty, nutty espresso shots.
Burundi Kayanza Coop Bourbon Varietal
Burundi lies just south of Rwanda and shares the same terroir and capability to produce world class coffee. It also shares a sad history of the same ethnic violence as Rwanda without the worldwide attention. Nevertheless, important improvements in the coffee industry recently have yielded some hope for lifting its people from poverty and providing us with some really excellent coffee. In spite of the current political unrest, they produced some coffee that can stand proud next to the best Rwandans and Kenyans. I estimate the SCAA cupping score on this lot at 90 points with a profile similar to our Rwanda offering below: brown sugar, raisin, baking spices and mild citrus with a touch of black tea-like astringency. I recommend a lighter-medium roast to get the best range of flavors, but you can emphasize brightness at a lighter roast or mute it by going darker. It’s delicious as espresso, drip, or press. Beautiful coffee!
Classic Latin American Blend
Overwhelmed by choice in origins? Try the Classic Latin Blend. We blended it to taste like Americans think good coffee SHOULD taste: Smooth, nutty, chocolaty, a little fruit, a little honey sweetness with a touch of toffee in a medium-bodied, medium-finish profile with just enough acidity to keep it in balance. No drama, just easy drinking! Good however you brew it.
Colombia Supremo Bourbon-Typica
Especially recommended for those new to high-end custom coffee. This is why Colombian coffee has the reputation it has for top quality, big bodied coffee. This one has it all: sweet, intense aroma; big, buttery mouth feel; bright but not overwhelming acidity (liveliness) and lots of chocolate and toffee notes. Versatile at a full range of roasts, it emphasizes brown sugar, graham cracker, drying walnut and slight stone fruit at the lighter and medium roasts. Medium roast, of course, is a bit less bright than the light roast, but it retains all the butter toffee sweetness. Darker tones of chocolate and caramelizing sugar emerge at the darker roasts, perfect for a clean, sweet espresso. This one works well for drip, pour-over, french press and espresso. Available in a melange (a mix of roasts) that is especially nice, too. Nanoblog here.
Colombia Supremo Tolima Single Estate Special Lot
This Colombian coffee is a special find: Pristine flavor profile of classic Colombian walnut and toffee notes and sweet, buttery mouth feel that is delightful from light to dark roast. It also has a slight cherry note that livens the cup at light to medium roast levels. As the roast goes toward dark, semisweet chocolate and drying walnut overtakes the fruity aspects. It’s perfect for a clean, sweet espresso with some fruity or toffee notes. This one also works well for drip, pour-over and french press. Available in a melange (a mix of roasts) that is especially nice, too. Update: I’m excited–just got to make a small investment in the Coop that grows this coffee via Kiva.org, so I’m going to enjoy this one twice as much!
Costa Rica Tarrazu’ SHB – Miel Blanco Process
Sweet and fruity at the lighter end with heavier body due to a form of natural processing. Stone fruit (peaches/plums) and sweet berry flavors reminiscent of a dry-process Ethiopian predominate the light roasts, while classic CR semi-sweet chocolate and toasted hazelnuts emerge at the medium-darker roast levels and fruit recedes. Very smooth and refined with a medium finish. The natural miel processing method used (called literally, “honey” due to the syrupy body it imparts, not the taste) adds more body, complexity and fruitiness than we would normally see in a classic washed process Costa Rican coffee. It shines using drip and pour-over at light roasts, and it makes a standout espresso shot, too. Delicious!
Ethiopia Washed Guji/Sidama (the more citrusy/floral one)
This classic Ethiopian has jasmine-floral-citrus and stone fruit up front, with a semi-sweet chocolate note in the background depending on roast level. Unlike dry process Ethiopians we have enjoyed from Yirgacheffe, this one’s fruit is more restrained and the body is lighter. Light roast is clean fruity/floral with a hint of chocolate and restrained lemonade/floral brightness; medium to dark roast becomes slightly less fruity and more chocolaty, the classic Ethiopian profile. A melange provides both fruity and roasty semi-sweet chocolate. A versatile brewer, it works nicely with pour-over, drip, french press (or SO espresso for the darker roast). If you are afraid of a little tang, I’d order this roasted a bit on the Medium to Medium-Dark side. This is elegant coffee that regularly cups at around 90 points or better. See our comparative review here.
Ethiopia Yirgacheffe/Guji Natural Process (the fruitier berrier one)
Update: We blended our Yirgacheffe Natural with a stellar Natural from the adjacent Guji Zone that, we think, enhances the whole effect. Hope you like it as much as we do. This is an elegant classic Yirgacheffe Natural coffee from southern Ethiopia, the home of coffee. The natural processing method of the heirloom varietals used yields more wild, sweet fruit and berry flavors with just a dash of lemon peel and a nice dark chocolate backbone. It has bigger body than the washed, but the texture is silky, creamy and smooth. This is a unique cup but rapidly becoming one of my favorites for its versatility, from press to cold brew. The consensus of our customers is that the Yirgacheffe Natural Process is best at lightest possible roasts where the berry/fruity flavors are most evident, but we also like it in a melange where a range of roast levels allow for balancing the berries with a bit more roasty chocolaty flavors to complement and add depth. At the medium roast level, the fruit is more strawberry lemonade than fruit punch. For dark roast, please choose the Ethiopia Washed. NanoReview still applicable to Yirgacheffe here and a comparative review here. Note: Some of our customers have asked for the lightest possible roast in order to enjoy the fullest of the origin flavors. FYI, It’s a City Roast level in coffee roaster lingo. Medium Roast is about Full City, and Medium Dark is Full City +.
Guatemala Huehuetenango Aged Caturra Varietals
Guatemala can produce some of the finest coffees in the world, famous for their bold, slightly spicy, malty, nutty smoothness. A touch of restrained juiciness with a big buttery body and incredible malty sweetness, it’s everything you crave in a cup of great coffee, without bitterness. I recommend a Lighter-Medium roast for most sweetness and the most fruit (apple, grape and plum), with a solid Medium + for that bold, dark chocolate and malty spicy classic Guatemala profile. A dark roast will lose much of the jazz and floral/fruity notes, but will emphasize spicy high-percentage dark chocolate and nut/malty notes. Body is buttery with a silky finish. A Medium-Dark roast makes a great espresso shot.
Haitian Jamaican Blue Mtn Cultivar
Haiti shares the Island of Hispanola with the Dominican Republic and is in close proximity to Jamaica and Cuba, sharing the same climate. In recent years, some great nonprofits have come alongside Haitian farmers to replant sustainable farms in that poverty-stricken, deforested country. Our Haitian JBM shows how improved the new Haitian coffee industry has become–and it is reversing the worst effects of the last 70 years of chaos. Win/win indeed! The coffee is fairly delicate and floral, and it roasts best at medium to dark roasts. Considered one of the mildest coffees, our JBM is in the same flavor profile category as other Island coffees, such as Kona and Jamaican JBM. This is one dark roast that can do a pour over or french press with grace.
Heart of Africa Blend
This is a proprietary blend of top-rated East African coffees designed to delight those who avoid dark-roast coffee and who really love all those sweet, jazzy notes emblematic of the coffees of East Africa. Hands down, this is the coffee I want in my cup in the morning. Sweet muscovado sugar, slight raisin/fig and baking spice notes, with a black tea-like astringency that is lively but not obnoxious. In short, it’s the best of the African profile. I recommend it at a lighter-medium roast for optimal sweetness and interest. We also do a melange roast of medium and darker elements for those who want roasty notes in addition to the unique origin flavors. Makes a lively but delicious espresso.
India Aged Monsooned Malabar
Everyone knows how India swelters in dry heat every year until the monsoon comes–then the heat is moderated slightly from a LOT of humidity. Normally, this might pose a problem for storing a dry seed (coffee bean), but Indian coffee producers have used this annual phenomenon to make a coffee that is really different: Monsooned Malabar. Basically, the dried coffee is laid out on cement floors in covered warehouses and allowed to swell up with monsoon moisture. The “zombie bean” that results seems to incorporate all the funky, wild flavors and aromas of the locale (such as wet loamy earth, very ripe fruit, and possibly wet camel?) in a coffee that has thick, creamy body and very low acid. It’s one order of magnitude more exotic than Yemeni coffee, I think. Most either love it or hate it. Are you adventurous and want to try some? For a limited time, we will offer 8 oz/12 oz to limit your risk, and if you buy two items, you get free shipping.
With Ethiopia, Kenya produces some of the highest-rated coffees in the world, but they are in general quite different from Central American or Indos. They are known for their clean, bright acidity (jazzy tang on the palate, not sourness), silky body, and lingering pleasant aftertaste. While most Kenyas are best (IMHO) at a lighter-to-medium roast, this coffee can take the heat to produce an elegant medium-dark roast as well. At the lighter end of the roast range, this classic Kenya has figs, brown sugar and just a touch of brightness that gives it almost a winey note. At the darker levels, acidity and citrusy notes are more restrained while dark and semisweet chocolate notes arise in harmony with the remaining fruit notes. This coffee is competition level goodness at all roast levels. For those wanting elements of both light and dark, or if you want all the nice Kenyan flavors with much lower acidity, try a melange roast. While it shines as a pour over, it makes a really nice jazzy espresso, too. I think french press too easily goes to uncomfortable acidity if allowed to steep for more than 3-4 minutes, so be forewarned.
Mexico Chiapas Organic
Our Mexican organic coffee is sourced from two co-ops near the border with Guatemala, grown at between 1500-1800 meters above sea level, high enough to produce dense, flavorful beans. A classic, mild, high-grown Mexican, presenting brown sugar sweetness, warm cocoa and slight nutty notes. Sweetness is most pronounced at a Lighter-Medium to Medium Roast, with pronounced dark chocolate at Dark Roast (still not bitter!) In fact, the medium to dark roasts are chocolate bombs whether brewed hot or cold brewed. This lot comes from an area where coffee is produced by small farmers, most with less than a hectare of land each. Growing specialty-grade coffee enables them to rise out of poverty and make a better life for themselves and their children.
Mocha Java–the Authentic Blend
One of our crowd-pleasers at a medium-dark to dark-dark roast, this authentic Mocha Java has little to do with what coffee bars sell as “mocha” (hot chocolate and coffee). Mocha (or Mokkha) was a port on the Red Sea until it silted up a couple hundred years ago. Because of its location on a main trade route, it was possible to blend coffee from Java with those from the Horn of Africa and Yemen for a savory chocolate and rustic, wildish fruit profile. Our Mocha Java combines a definitely rustic fruitiness with the Oreo cookie chocolate base, big body and a silky finish that is memorable and delicious. Excellent for espresso shots or french press! Pairs wonderfully with milk, too.
Panama SHB Organic Washed Process
Delicate, smooth, nutty
One of our favorites, sampling a lighter-medium Panama Boquete was what made me originally take an interest in high-end coffee. Slightly delicate and mild in taste profile and with medium body, Panama coffees are all brown sugar and toffee sweetness with a little toasted walnut dryness on the back end makes for a crystal clean Central American taste profile. We don’t roast this one past a Medium+ in order to preserve the best of the origin flavor. If you are a dark roast fan, please try the Honduras or Peru. This one is best for drip, pour over or vacuum methods of brewing to take advantage of the pristine flavor profile.
Papua New Guinea Estate
This is a fairly clean PNG selection from a reputable, well-run estate in the Eastern Highlands. Made from Typica hybrids planted around 1960, this coffee is a bit on the herbal, rustic side, but not as much as a classic wet-hulled Sumatra–in short, pretty much what PNG lovers would expect. We roast it in a range slightly darker medium to pretty dark. I’d avoid pour overs for the darker roasts; french press will show off all the dark roasty flavors best. It also makes a nice dark espresso shot.
Rwanda “Milles Colines” Bourbon Hybrids
The co-op washing station (mill) where this coffee is processed sits in the mountains literally above Lake Kivu in East Africa at nearly 6,000 ft. The rich volcanic soil, abundant rain, and high altitudes team up to create elegant and brilliant coffees: Kenyan-like fig and raw brown sugar notes with just a touch of baking spices atop a dark chocolate backbone, silky smooth body and a clean finish. This Rwanda is similar to the best Kenyans in basic taste profile and stellar SCAA cupping scores (around 91 points by my reckoning) but its acidity is more restrained, like black tea. Light roasts are a little lively on the tongue, juicy and refreshing in a mouth-cleansing way. Medium roasts are more restrained–brown sugar, fig and raisin enhanced with just a touch of baking spice, citrus and a hint of dark chocolate. Darker-Medium roasts make exquisite dark caramelizing sweet espresso. Also great brewed drip or press, but don’t overextract it for best results (4 minutes tops, please.) NanoCrew review here.
Sumatra Mandheling Rainforest Alliance
A Taste of All Four Major Coffee Profiles
Giving a gift and wanting something special for your coffee lover? The Tour of Coffee Sampler includes 12 oz of four (48 oz total) contrasting coffee profiles and a map showing where your specific coffee selections were grown with witty commentary (or not, as you wish), delivered in a gift box. We choose the best of whatever is available in each category (Latin, Island, African and Indo) and roast them to your preference. Degree of roast will vary according to the optimal roast range of each bean selected. If you have any special preferences, please email us and we can collaborate to make sure you get the perfect selections.
Thanks to Google Maps for helping us to show where your coffee comes from!