Origin: Quillabamba Cusco, Peru
Notes: nutty, citrus, dark chocolate, caramel
Varieties: Typica, Caturra, Bourbon
Process: Fully sun-dried, fully washed,
Altitude: 1,700-2150 MASL
Is a group of 20 farmers in a cooperative in the mountain regions of Cusco. These indigenous farmers have survived for over 38 years despite weather related devastation. The name of the farm refers to the eagles that fly over the chain of mountains.
Brewing Methods: Great espresso and for filtered coffee methods. This coffee pairs well with milk and is a fully body coffee that is a crowd favorite.
Origin: Nariño, Colombia
Notes: Caramel, Sugar Cane, Green Grape, Apple, Tart and Sweet
Varieties: Typica, Catarrh, Colombia, Castillo, Tabi
Altitude: 1200-2100 MASL
This coffee is unique due to variables in the Nariño region such as wind patterns, soil quality, sunlight, elevation and environmental influences that distinguish it from other regions of Colombia. Therefore the coffee has a unique regional taste to it. Nariño boarders Ecuador and the Pacific Ocean in the southwest most part of Colombia. These factors make for a very even climate adding to the amazing flavor development of the coffee bean.
Origin: Guji, Ethiopia
Notes: Toffee, Cinnamon, Citrus Fruit, Blueberry, Brown Sugar
Variety: Ethiopian Heirloom Varieties
Altitude: 1800-1950 MASL
The Jigesa is made up of 850 smallholder famers who average farm sizes of 2.5 hectares where they grow coffee among other crops. While many people associate Ethiopian coffees with the Yirgacheffe region, Ethiopian coffees thrive in a myriad of climates found across the country. Each region brings distinct flavors to the coffee and provides a complex coffee market systems that allows Ethiopian coffees to stand out among the rest.
Origin: Pu'er, Yunnan China
Notes: cocoa, caramel, peach, kiwi
Process: shade grown, fully washed and sundried
Altitude: 1,600- 2,000 MASL
Hu is the owner of a large coffee farm in the southwest region of Yunnan. He was one of the forerunners of coffee production in the country. Despite weather and import regulations Hu and his team of farmers have worked hard at maintaining his farm and providing amazing coffee.
Brewing Method: Great filtered coffee and french press: This coffee has an amazing body, maintaining its sweet fruity notes, but equally balanced with strong notes of caramel and cocoa.
El Vaquero Blend- espresso
Origin: Seasonal Varieties
Flavor Notes: Chocolate, Fruity, Syrup
Brewing Methods: Great for espresso and could be used in a french press.
El Vaquero is blend that we have all year long. We select different coffees that pair together well for a smooth and balanced espresso.
La Serrañía Decaf
Origin: Huila, Colombia
Notes: Chocolate, Blueberry, Citrus
Varieties: Caturra, Castillo, Colombia
Process: semi-shade grown, fully washed and fully sun-dried
Altitude: 1,500-1,750 MASL
La Serrañía is a Colombian coffee grown in the Municipality of Pitalito, Department of Huila at an altitude of 1500-1750 meters above sea level. It is shade grown and processed with the wash method. The decaffeination process of this coffee is quite unique and is called the Ethyl Acetate process, one of the most natural and sustainable ways to decaffeinate coffee.
Brewing Methods: Great for filtered coffee and espresso: Most coffee enthusiasts shy away from decafs because they are boring, but this decaf is a great surprise and has exciting flavors.