Single-Origin Coffee

PLEASE NOTE! This coffee is for PRE-ORDER ONLY. This coffee will roast on December 13th and will be available for pickup/shipping as of December 15th. Only 45 boxes will be created, and this is one not to be missed. Coffee: Mexico Oaxaca Origin: San Mateo Yoloxochitlan, Oaxaca, Mexico  Roast Level: Medium Process: Double fermented and double washed Notes: Fudge, plum, Meyer lemon, grapefruit, hard candy, vanilla extract Description: This coffee is deep and rich, but with a decadent texture. Anticipated notes of chocolate and caramel are dwarfed by stone fruit and citrus flavors – plum, grapefruit, and Meyer lemon. One of the things we appreciate about this coffee is its versatility. There's a harmonious balance between the dense fudgy body and citrus flavors. We found a lush richness that felt nearly cake-like and creamy, or like sucking on a hard candy. Brewed on a V60, we found more complexity in the cup versus an automatic drip brew. As espresso, the sweetness shines. It's sure to be enjoyable, no matter the brewing method used.  Background: This particular lot comes from families living near the town of San Mateo Yoloxochitlán who cultivate coffee on farms with just a few acres. Known as the Sierra Mazateca de Oaxaca, this growing region is located in the northernmost corner of Oaxaca where the local population still wear traditional indigenous clothing and intercrop coffee with bananas, corn, beans, and fruit trees. During the harvest, each producer follows a strict protocol which includes picking cherries at optimum ripeness, hand sorting, and floating in a salt solution to remove damaged, undeveloped beans and inoculate the cherries before macerating for 48 hours. Next the beans are depulped, and fermented for 24 hours while submerged in water. After fermentation, the parchment is washed and placed on patios or raised beds to slowly dry to 11%.  Please note, pre-order products won't ship till ready. If placing an order that has multiple elements alongside this box, we strongly suggest placing two different orders, if you need the other items prior to this box's ship date.

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 Gran Galope Origin: Nariño, Colombia Process: Washed Roast Level: Medium Notes: Ripe berry, candied pear, cocoa, malt Description: This fresh crop Colombia comes to us from Nariño, one of the most well-known growing regions in Colombia. It was grown at a high altitude and as a result there is plenty of complexity in the cup.  Look for notes of ripe berry, candied pear, cocoa, and malt flavors. While this is a medium roast, the body is surprisingly silky. The cup finishes with a tart acidity and fruit-like sweetness. Background: Gran Galope lots are Excelso grade coffees (15/16 screen size) that have been cupped and evaluated for their "workhorse" versatility. These lots are expected to have a balance of sweetness, fruity effervescence, and a foundation of cocoa and/or toffee. Most Excelso Gran Galope offerings are a blend of coffees from between 10–30 smallholder farmers and are traceable to the region. Gran Galope selections from Huila are cupped and purchased in Pitalito; selections from Cauca are cupped and purchased in Popayán; and Nariño Gran Galopes are cupped and purchased in both Pasto and La Unión.  

Our single origin coffees are ever-evolving season to season, depending on region, process and environmental factors. Our newest washed Ethiopia offering comes to us from the Sidamo region of Ethiopia. It has a juicy, silky, and tea-like body. The finish has a pleasant bright acidity and the overall cup is extremely clean and crisp. Look for notes of bergamot, lemongrass, dried cranberry, vanilla, cardamom, and sweet melon.  Coffee Name: Ethiopia Sidamo Origin: Bombe Village, Ethiopia Roast Level: Light Process: Washed Notes: Bergamot, lemongrass, dried cranberry, vanilla, cardamom

Coffee: Guatemala Q'anil Origin: Huehuetenango, Guatemala Roast Level: Medium Process: Washed Notes: Dried apricot, honey, chocolate ganache Description: This Guatemala has many classic Guatemalan notes. On the cupping table we found a deep and heavy body and a sparkling acidity. The aftertaste left a subtle dryness that pairs well with the body and acidity. In the cup we tasted many notes: honey, vanilla wafer, chocolate ganache, tangerine, and dried apricot. We noticed how much more the coffee opened up after allowing time to sit. Waiting a beat after just being brewed brought out more sweetness, a richer body, and a mellower acidity. Background: This coffee comes from Cooperativa Rio Azul. The Coop currently has 282 members as of 2020. Kanil or Q'anil comes from the name of a hill in the municipality of Jacaltenango where the members and the neighboring people can go for a ceremonial site. The coop started in the late 1960's and to this day believe that the foundation of the coop allows for all members to achieve better benefits and makes it more profitable for the group to process coffee, many of whom are 2nd and 3rd generation growers.  Side Note: Q'anil is pronounced like Kanil.

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.