Single-Origin Coffee

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. Whereas 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, macadamia nut Origin: Minas Gerais, Brazil Process: Natural Medium Roast Level

Colombia Arboleda Origin: Nariño, Colombia Process: Washed Roast Level: Medium Notes: Dried blueberry, cherry, caramel, tropical punch Description: "This Colombia comes to us from a small group of 18 producers in the Arboleda area in Nariño. The cup is wildly complex and simply delicious. It has a modest and sweet body with heavy notes of caramel and cane sugar. Beyond that, the coffee has an extremely juicy finish, especially after allowing it to cool. On the tasting table we got notes of dried blueberries, cherry, tropical punch, salted butter, raspberry, and lemon curd -- oh my! There's a mild but prominent acidity that is perfect for a summer morning. Try it as a Chemex or as espresso over ice." -Roaster Tony Background: This smallholder lot was sourced from a group of 18 producers living in the Arboleda area, Narino department, growing coffee at altitudes ranging from 1600 to 2200 meters above sea level. These producers use a double fermentation method often found in Colombia: an initial fermentation is done in cherry for 36-48 hours, before de-pulping and another 30-50 hours fermentation in tanks. The coffees are then sun-dried, usually on patios, for 15-20 days.

Our single origin coffees are ever-evolving season to season, depending on region, process and environmental factors.  Coffee: Ethiopia Yirgacheffe Origin: Gedeb Region, Ethiopia Roast Level: Light Process: Washed Notes: Black tea, bergamot, clementine, brown sugar, blackberry compote Background: Chelbesa Washing Station, where this coffee was processed, is fairly new to the coffee landscape in Yirgacheffe. Nonetheless, this family-owned and operated washing station is producing exceptional coffees on par with some of the regions most renowned and established outfits. Farmers in this region have farmed coffee for generations upon generations. They are true specialists and are committed to using the best chemical-free cultivation methods. These cultivation methods result in an already stand-out product, and Chelbesa makes the most of this by adhering to stringent post-harvest standards.

Coffee: Mexico San Basilio Origin: Nayarit, Mexico Roast Level: Medium Process: Fully washed Notes: Milk chocolate, prickly pear, tangerine  Description: "This Mexico has many classic characteristics--a rich and heavy chocolate base with a creamy, caramel body--but there's a surprising above average acidity. There are some complex juicy tangerine and prickly pear notes in the cup that balance well with the expected heavy body. As it cools, the acidity softens and the fruity notes become more focused. Enjoy with a dash of cream or as a flash-iced pour over." -Roaster Tony  Background: Nayarit is a state on the northeast side of Mexico, with over 100 small farmers and an average farm size of 4 hectares, under the shade of trees, and using natural--not chemical pesticides—which protects the natural environment. Nayarit doesn’t produce much volume, like Veracruz and Chiapas, but the coffees from this region have a more complex profile than the neighboring bigger states. For many years, coffees from Nayarit were blended with Veracruz coffees, and the traceability and profile of the region got lost. San Basilio is a brand created with local farmers to present this exceptional coffee, recognizing the hard work and complex coffee that the region can offer. Previously offered as a Coffee Club exclusive, discover for yourself the kinds of elegant, complex coffees that you can have access to by becoming a subscriber! 

Coffee: Panama Finca La Santa Origin: Santa Clara, Panama Roast level: Medium Process: Washed Notes: Pecan, chocolate malt, cooked blackberry Previously our Coffee Club for August, we decided this was just too delightful to limit to one month. If you've been curious what kinds of special roasts Coffee Club members get to expect month to month (Or if you already ARE a coffee club member and you already know how great it is!), order some today! Background: La Santa is a family business that has been owned and operated by the Gallardo family since the 1960’s. Jose Manuel Gallardo is the current owner of the farm that was originally started by his father. Jose’s own son, Pocho, now manages the 225-hectare farm, while his daughter manages the administrative side of the business. When it comes to their coffee, La Santa ensures that all cherries that are picked for their production are 100% ripe. They hand separate any cherries that don’t meet their standards, to guarantee the highest quality and intensity of flavor. Once picked, the cherries are washed and patio-dried.

Notes: Dark chocolate, almond, cedar, earthy, red wine Origin: Wahgi Valley, Papua New Guinea Process: Washed Medium Roast Description: This fresh crop Papua New Guinea has a bold and syrupy body that finishes with a red wine acidity; ideal for the fall and winter season or as a cold brew. On the table we got strong notes of cedar, dark chocolate, almond, dry red wine, and an aroma of soil after a fresh rainfall.  Background: Coffees bearing the Sigri name are grown at a minimum of 1550 MASL. Sigri Coffees are washed Arabica coffees and undergo a rigorous wet factory process. Quality control begins in the field; each and every coffee cherry is hand-picked, carefully checked for uniformity, and must be red and fully ripe. This attention to detail when picking the coffee cherry allows for the correct balance of sugar and acid within the cherry. The selected cherry is then pulped on the day of picking (which is rare in Papua New Guinea and the greater Indonesian region).  At Sigri Estate, the fermentation process takes place over a period of three days and is divided every 24 hours by a washing. This follows a total immersion in water for an additional day. After the 24 hours of submersion, the green coffee goes through a careful conditioning of 21 days followed by hulling, grading, color sorting and finally hand sorting. Each of these steps combined with rigorous quality control before picking produces some of the best green coffee beans from Papua New Guinea.