Coffees are roasted Monday and shipped Tuesday.
Variety: Bourbon, Typica, Mundo Novo
We Taste: butterscotch, hazelnut, raspberry jam
The Sierra Mixteca producer association, based in Santa Maria Yucuhiti, Oaxaca, is an organized group of about 150 active farmer members. The mountainous coffee growing area in Yucuhiti is one of the highest altitude growing regions in the state starting around 1450 masl and topping out around 1900 masl. The pure Bourbon and Typica variet- ies, gown under a thick shade canopy, are meticulously selected at optimum ripeness during peak harvest in January and February, floated, and carefully de-pulped, then fermented over night without water for up to 24 hours. Each producer’s parchment lot is kept separated over the course of the harvest and sent in for pre-screeing on moisture content, water activity, and cup quality at least 3 times before being bulked into community lots.
We Taste: fruit punch, hazelnut, strawberry
The Gakenke Central Washing Station is located in Kayanza commune in northern Burundi. It handles crops from approximately 175 registered growers. Each producer harvests from an average of 350 trees. It was established in 1992.
Kayanza is one of the most reputable growing regions of Burundi. Soils are rich and volcanic, while the growing conditions are optimal year round.
We Taste: green apple, caramel, jasmine
With a ripe red fruit character (think cherry and currant), a heavy cola sweetness, and a lustrous, honeyed mouthfeel, Kolla Bolcha brings the heat on any brew method, at any roast level. Building on the wider history of Agaro, where an investment by USAID’s Technoserve project helped bring brand-new processing equipment to this previously underserved and undifferentiated region, Kolla Bolcha’s immaculate processing leads to an incredible showcase of the coffee’s natural potential for a ridiculously long time off harvest. The secret? After Penagos processing equipment mechanically removes most of the fruit and mucilage from the seeds, they soak overnight in fiberglass tanks, allowing any remaining sugars to be fully removed from their surface so that the coffees are perfectly clean by the time they hit the drying beds for the eight-plus days they’ll need to dry.
Tasting Notes: Blueberry, Strawberry, Chocolate, Almond
This SHB EP, naturally processed coffee from the Carmen Estate, Santa Clara and was grown at 1400 masl. Carmen Estate has been producing and exporting high quality Arabica coffee for over 50 years. Year after year and cup after cup our consistency in quality has driven our way to make the best coffee of Panama. Carmen Estate coffee is consistently placed in the top 5 in a number of specialty cupping contests.
Just add water and enjoy.
6 — pack of instant coffee.
You will receive 3 8oz bags of our finest offerings!