Seasonal

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  • TOPO

    $15.50$100.00

    For the love of the wandering, the trees, the granite slopes, and the wild places. For the love of the forest smells and wide-open views. For the love of the creeks, the scree fields, the rivers, the dry mountain slopes, and epic snow-topped peaks. For the love of the mountains and everything that resides therein.

    This year’s TOPO is a blend from Honduras and Ethiopia. It is full-bodied, rich, and delicious while still highlighting some of the brighter notes that make these coffees unique. Like walking barefoot in long grasses. Think high mountain meadows, warm sunshine, and an alpine breeze. Flavor notes: Black cherry, pipe tobacco, molasses, jasmine, and lime.

     

    This year’s TOPO label is designed by our friends at Cairn Cartographics . They make some of the very best maps out there and we highly recommend you check them out.

  • Colombia – Nariño

    $13.75$87.50

    Nariño. Grown in the high mountains of Colombia, this is an easy love. Chocolate, black cherry, and a hint of lime.

    Roast level: Light

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    Costa Rica – Las Lajas

    $15.50$100.00

    Natural processed, notes of strawberry, milk chocolate, with a soft acidity and subtle floral notes.

    Roast Level: Medium

  • Sulawesi – Taraja Cooperative

    $13.75$87.50

    Rich, full-bodied, dark notes of bakers chocolate, malt, earthy, cane sugar and lime zest.

    Roast Level: Medium

     

    The Torajan tribe, living in the central mountain region of the South Sulawesi province, continue to maintain a traditional village lifestyle that includes houses that resemble boats. The growing region has a complex geography that includes humid low-land rice paddies flanked by thousand-foot rock walls capped in perpetual mist. Coffee is grown in this geographic wonderland at elevations that reach 2000 MASL, considered to be some of the highest growing elevations in all of Indonesia. In recent years, producers who cultivate and harvest coffee on farms that average less than 3 acres in size have been organizing and building community micro-mills to improve their processing standards. At these mills, each producer carefully sorts their harvested cherries, depulps, ferments overnight, washes, and lays wet parchment out on patios to shed water. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the bean its unique bluish color and the hallmark Indonesian profile.

  • Peru – Cajamarca

    $12.50$80.00

    Notes of cocoa, pineapple, almond, mild acidity, mellow and pleasant. Delicious & uncomplicated.

    Roast Level: Med- Dark