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Colombia – Tolima
$16.00 – $89.00Grown between 1600-2000 masl. and processed by Asemprogrope Cooperative which consists of only 32 members in Planadas, Colima. This high altitude coffee has a very clean body, silky mouthfeel, and quiet intensity.
It has notes of chocolate, black cherry, and lime and drinks like a mellow jazz record on a weekend morning.
DRIFT
$17.50DRIFT is snowed in, beside a fire, outside the forest swirling in white waves around the mountains. Drift is a warm mug, steam rising with notes of cacao, molasses, & clove and the hint of cranberry. Drift is the sound of a crackling log, and stars still flickering in the dark early mornings. Drift is the quiet during a winter snow storm. Winter spice in a cup. Fill your thermos, pull on your boots, get outside, and enjoy.
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Costa Rica – Las Lajas
$19.50 – $105.00This micro-lot was grown in the highlands of the Sabanilla de Alajuela region of Costa Rica’s Central Valley on a third generation coffee farm that has been cultivated since 1779. The coffee is processed in the Las Lajas mill, using the Red Honey process with 100% mucilage left on and dried on raised screen beds. This is an elegant coffee, with a sweet, silky body and mild acidity. Its tone is lush and heavy with notes of dark chocolate but balanced with a sweet strawberry vibrancy and a hint of lemon zest.
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Papua New Guinea – Chimbu
$16.00 – $89.00Bourbon and Typica sourced from the Chimbu Province of Papua New Guinea. This coffee is fully washed and sun-dried at the Siane Organic Agriculture Cooperative.
This coffee is rich and full bodied with a clean, soft acidity. Dark chocolate tones dominate with a mild note of toffee and molasses with a subtle sugar cane sweetness.
Shop Line – Amalia Diaz Ruiz, Mexico
$19.50 – $105.00The Comon Yaj Noptic Cooperative is located in Chiapas along the border of the El Triunfo Biosphere Reserve. This crop comes from the farm of Amalia Diaz Ruiz who owns two hectares of mixed varietals including Bourbon, Caturra, Costa Rica 95, and Sarchimor.
This crop was picked ripe and de-pulped the same day, then fermented underwater for 18 hours before drying on concrete patios.
The result is a rich, full-bodied cup with a natural sugar cane sweetness, mild strawberry acidity, and hint of cedar.
Peru – Cajamarca
$15.50 – $85.00Grown between 1200-1400 masl, washed, sun-dried, and medium roasted, this coffee is stout and rich with a clean body and silky smoothness. Notes of milk chocolate and toasted almond are balanced with a hint of sweet citrus in the finish, complimenting its mellow and pleasant softness. Easy and approachable, this is a great example of why Peruvian coffees are gaining such popularity.
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