Ginger | Cardamon | Milk Chocolate
Medium roast. Any of our offerings will pull a respectable shot, but this one is a specialist. Lower acid accentuates the beans’ natural sweetness in this medium-full bodied blend. Also brews an elegant, lower-acid drip. 12oz. or 5lb. bag of whole beans.
- 60% Brazil, Minas Gerais Region, Natural Process. This coffee is sourced from farmers across the Minas Gerais region. Varietal blend, 3,600+ feet above sea level.
- 25% Sumatra Mandheling Grade 1, Northern Sumatra & Aceh regions. Aceh province (pronounced AH-CHEY) is the northernmost province of Sumatra and its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. North Sumatra province, just below Aceh, is a varied territory with high elevation grasslands, mountain ranges, and the massive Lake Toba, another of the island’s most famous coffee producing areas. This coffee is a selection from smallholder farmers across these regions. Typica and Catimor varietals, wet hulled process, 3,900-5,600 feet above sea level.
- 15% Ethiopia Limu Kosa District, Natural Process, Kebena Kossa Estate. The Edeto family began working in coffee 60 years ago, and the Kebena Kossa Estate is now run by second generation Nigusse and Haile. The estate is 120 hectares in size and located in northern “Limu,” north of the city of Jimma. The family also dry-mills and exports their own coffee, giving them full control of the value chain from tree to container. The estate employs 380 staff during harvest months. Hand-harvested cherry is checked thoroughly for ripeness, consistency and cleanliness, weighed, and then stored in a covered tank overnight. The following morning the cherry is transported to raised beds for sun-drying, a process that takes several weeks and requires constant sorting, rotating, and supervision. Jimma zone sits southwest of Ethiopia’s capital, Addis Ababa. Like much of coffee-growing Ethiopia, Jimma is a broad, sloping plateau of indescribable fertility and drastically high elevations. The best coffees of Jimma are known for being snappy with sweet and delicate fruit flavors. Indigenous heirloom cultivars, 6,200 feet above sea level.