Hidden in the corners of the forest we find what we are looking for. This year’s HUNT is a Guatemalan coffee, roasted to the darker side of a medium roast to bring out notes of baker’s chocolate, graham cracker, and maple syrup with a hint of lemon zest. It is rich, creamy, and hearty and as valuable a companion as a good pair of boots or warm gloves on an excursion into the mountains… and just as good in a warm kitchen. The artwork features the original work of Ralph Steadman.
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Grown in the high mountains of northern Colombia, this is an easy love. Though not a dark roast this coffee that has inherently dark, heavy tones. It is very full-bodied and has a rustic silkiness, akin to well sorted lodge in the remote forest. Milk chocolate, black berry, and a hint of tamarind with a mild acidity.
Roast level: Light
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.