Owner Jairo Cruz Valverde has been growing coffee for 40 years in the Tarrazu region of Costa Rica. The coffees are shade grown at an altitude of between 1,400 and 1,800 meters above sea level. The farm produces 60 bags per year of the Rad Catuai varietal which is sundried in greenhouses, using a "natural drying" process.
When lightly roasted to City level, expect citrus, stone fruit and pear notes. The cup will be bright.
We roast this coffee on the light side of Full City, which accentuates citrus and tropical fruit base notes, with just a hint of grapefruit; very clean tasting.
This coffee comes from the Serrania de San Lucas, which is a moist forest eco-region that stretches to heights of 2,600 meters above sea level. Given the limited access to this area, coffees are limited to small land holdings along the Magdalena River. Although 500 families derive their livelihood, growing coffee and grains, we consider the coffee to be single-origin due to the micro-climates and farm-to-farm consistency.
These dry parchment coffees are characterized by a balance between body, sweetness and a light, lingering acidity.
We recommend roasting to City - City+ level.
1 lb bag
A blend of top grade beans decaffeinated naturally with the Swiss Water Process.
Expect carbony pungence with a good finish and full body; the signature of a good dark roast. It’s difficult to believe this is decaf. Good brewed as espresso or a cuppa.
We recommend roasting to Vienna+ level. It can even withstand roasting all the way up to Italian level.
1 lb bag
This blend of Sidama and Yirga Cheffe wet-processed coffees has a rich chocolate flavour with a nice hint of blackberries and notes of jasmine. The chocolate roast taste is clean, pungent and long lasting on the palate. It is incredible served as espresso or a brewed coffee.
Many of our coffee shop customers use this as their house blend, and with good reason.
We recommend roasting to City+ level.
When roasted to City+ this coffee becomes a sweet, aromatic cousin to our popular Ethiopiques blend. It has a light citrus-fruit top note, with a clean milk chocolate finish.
1 lb bag
This coffee is from a small group of tiny producers in the Huehuetenango region. A majority mix of Bourbon plants are grown at up to 2,100 meters. Each farm processes their own coffee by drying them in their own backyards.
The cup has a balanced sweetness, with lots of acidity, with dark cherry and caramel aroma. Try this coffee in an espresso machine for a shot that comes through with an unusual fruity acidity.
We recommend roasting between City+ and Full City level.
Single Origin - a small group of neighboring farms
1 lb bag