Single-Origin Coffee (5)

Rich caramel aroma cascades into a smooth wave of baker's chocolate, exotic fruit and macadamia nut. Legender Especial is a blend of coffees grown in the unique micro-regions of Machado, Poco Fundo and Campestre, located in Minas Gerais State, Brazil. Most coffee regions in Brazil are well known for large coffee plantations in big farms. Legender Especial goes in the opposite direction, consisting of small farms called sitios. Notes: Baker's chocolate, exotic fruit, macademia nut Origin: Minas Gerais, Brazil Process: Natural Medium Roast Level

Our Ethiopia Guji contains delicious elements of blueberry, raisin, and milk chocolate, with a wonderfully balanced acidity. This coffee is roasted in the smallest batches possible to assure excellency. Notes: Blueberry, Raisin, Milk Chocolate Origin: Ethiopia Guji Process: Natural Light to Medium Roast  

Notes: Baker's chocolate, pecan, toffee, red wine Origin: Enga, Papua New Guinea Process: Washed Medium Roast

We're so excited to get our hands on this Colombia offering again, and it doesn't disappoint. Sweet notes of honey, cherry, and apple are prominent in this very clean cup. On the finish, we found a refreshing lemon drop acidity. Notes: Honey, red apple, cherry, caramel Origins: Nariño, Colombia Processing Method: Washed Medium Roast Level  La Union is a small town deep in Southern Colombia that sits at an extremely high altitude. Coffee producers in the area generally work on fairly small farms (most around 1 hectare in size) and deliver their coffee to centralized warehouses for sale. This Excelso is a regional blend from local coffee-producing families in La Union, many of whom provide smaller micro lots as well. Coffee in this lot undergoes a 14- to 16-hour fermentation process at the wet mill before being set out on parabolic beds for drying. The resulting cup profile is clean, sweet, and complex.  

This is a traditional wet hulled Sumatra. Look for familiar notes of cedar, molasses, dark chocolate, and nutmeg. We found a surprising lemon acidity that balances the heavy body of the cup. Notes: Cedar, molasses, dark chocolate Process: Wet Hulled Origin: Aceh, Sumatra Roast Level: Medium/Dark Background: The Sara Ate Coop has been producing coffee in the Takengon region from a collective of small farm owners since the late 1990's. They have over 500 members that comprise the cooperative.