Go for it and choose from a full spectrum of Single Origin coffees from three of the best coffee producers in the world!
Origins -
Hacienda La Papaya - Medium Roast - Anaerobic Fermented by Juan Peña in Saraguro, Ecuador
- This medium light roasted treasure is somewhat experimental anaerobically fermented and washed coffee from Saraguro, Ecuador is grown and produced by Juan Peña on his farm called Hacienda La Papaya. We roasted this jewel to final bean temp of 406 degrees on the lighter side of Medium Roast profile to keep the delicate berry notes bright
Flavor profile - this coffee is exceptionally complex and unique with notes of strawberry, black tea, milk chocolate, and lavender
Nose - lots of blueberry and cacao nibs
Mumwe Mahiga - Light Roast - Double Fermented & Double Washed in Nyeri, Kenya
We are always looking for extremely rare and profound beans from Kenya and this was recommended to us by one of our favorite global coffee educators
Origin - This world renowned masterpiece of agricole and processing is double fermented and double washed coffee in Nyeri, Kenya by members of the Mumwe Mahiga Factory and Othaya Cooperative
Roast level - We roasted this jewel to lower final bean temp of 399 degrees for a Light to Medium Roast profile to nurture the delicate citrus and floral notes
Flavor profile - this coffee bright with layers of lime, orange & grapefruit yet deep and mysterious with a dried plum and a savory vanilla layer and whispers of cacao nib
Nose - citrus peel, vanilla, orange blossom
Organic Hirut Shallo - Medium Roast - Natural Process by Hirut Shallo in Yirgacheffe, Ethiopia
One our favorite and most versatile beans. This coffee makes such a profoundly exquisite espresso & espressotinis! We also run this through our flat bottom filter auto drip on the daily and it's full bodied and complex. Try a pour over for more brightness/acidity!
Origin & Process - this world renowned masterpiece of agricole produced organically with a natural process in Yirgacheffe, Ethiopia by an amazing woman named Hirut Shallo and her team
Roast Level - we have tested every roast level with this coffee and we like 410 degrees final bean temp which lands in the middle of Medium Roast level to bring out some chocolate layers without burning away the delicate stone fruits
Flavor profile - this coffee is deep and mysterious and hard to articulate with layers of raisin, butterscotch & ceylon tea acidity
Nose - notes of nectarine, hibiscus, plum, butterscotch
