Explore our curated perspective on what coffee can be…
DISCOVER HOW COFFEE IS SUPPOSED TO TASTE
It’s back - the boozy berry bomb that everyone and your mom is talking about - Worka Sakaro.
Ethiopia | Worka Sakaro
Located in the Gedio Zone, the Worka Sakaro Washing Station collaborates with over 400 smallholder farmers who grow their coffee on steep mountain slopes at an altitude of 2,000 to 2,200 meters above sea level. The coffee is cultivated under the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees, picked when fully ripe, and dried on raised beds for 18 to 21 days before being milled, stored in a local warehouse, and transported for final processing before shipment. This lot uses an innovative "anaerobic" processing method that involves placing the coffee cherries in special plastic bags that are flushed with carbon dioxide and nitrogen gas and monitored over 3-7 days until they reach the desired pH and color. The cherries are then transferred to drying tables to complete the process, resulting in a unique and exceptional cup of coffee.
Tasting Notes: Berry Cereal, Boozy, Hibiscus
Varietals: Kumie, Siga, Wilsho
Elevation: 2,000-2,200 masl
Region: Worka Chelbesa, Gedeb, Ethiopia
Processing Method: Anaerobic Natural
Brew Temp: 207°-210°
Producer: Smallholder Farms
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Landline Guatemala
Pick-up, coffee is calling! Just like the house phone of your childhood, Landline was made to be a staple in your home. Brew it anyway you want, but you'll be stunned by the complexity & sweetness that this single-origin can offer as espresso.
Tasting Notes: Stone Fruit, Cocoa, Brown Sugar
Varietals: Bourbon, Caturra
Processing Method: Washed
Elevation: 1,500 masl
Region: Huehuetenango, Guatemala
Producer: Smallholder Farmers
Brew Temp: 202°-205°
Importer: Onyx Coffee Importers
Roaster's Notes: (20lb Batch)
End Temp: 405°
Time: 11:55
DTR: 18%
Espresso Recipe:
Dry Dose: 18g
Extracted Dose: 36g
Time: 30-40s
Experimentation Encouraged
Colombia | Finca San Antonio
According to Carolina, the word that best describes this coffee is “Serendipity”. This was her first experimental process, and it resulted in one of the best coffees she has ever made. She takes pride in it for that reason. The coffee is harvested when it is ripe, hand-selected, and left in an open steel tank for 140 hours while filtering and pouring the coffee juice over the cherries twice a day, every day. It is then depulped and left to sun dry in open patios for three weeks. This makes it a coffee you wouldn’t want to miss.
Tasting Notes: Fresh Brownies, Bing Cherries, Juicy
Varietals: Castillo
Elevation: 1,850 masl
Region: Andes, Antioquia, Colombia
Processing Method: 140hr Fermentation Black Honey
Brew Temp: 206°-209°
Producer: Carolina Ramirez
Importer: Unblended
Put on your imagination helmet. You're five years old and...
No - five and three quarters, you think to yourself.
…So you're almost six and you run down the stairs, trying not to slip, entranced by the aroma of your dad's brew of Folger's Black Silk. You try to steal a sip, but instead you receive a slurp of ‘you can try it when you're older.’
Flash forward to today. You really want to drink some good coffee while supporting a small business. (You also realize that what your dad drank was super bitter, but you tell people that it's about supporting local.)
Why do all of these coffees have notes of jasmine or peaches or cranberry? You wonder. I just want some coffee that tastes good and smooth.
Well, you came to the right place. Nostalgia is darker than the rest of our offerings, but still maintains the amazing flavor that this Guatemalan coffee has to offer. With a heavy body, and subtle notes of cherries and cocoa, you'll be brought back to a time where everything tasted sweeter.
Tasting Notes: Baker’s Chocolate, Molasses, Cherry
Varietals: Bourbon, Caturra
Processing Method: Washed
Elevation: 1,500 masl
Region: Huehuetenango, Guatemala
Producer: Smallholder Farmers
Brew Temp: 202°-205°
Importer: Onyx Coffee Importers
Ethiopia | Worka Sakaro
Located in the Gedio Zone, the Worka Sakaro Washing Station collaborates with over 400 smallholder farmers who grow their coffee on steep mountain slopes at an altitude of 2,000 to 2,200 meters above sea level. The coffee is cultivated under the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees, picked when fully ripe, and dried on raised beds for 18 to 21 days before being milled, stored in a local warehouse, and transported for final processing before shipment. This lot uses an innovative "anaerobic" processing method that involves placing the coffee cherries in special plastic bags that are flushed with carbon dioxide and nitrogen gas and monitored over 3-7 days until they reach the desired pH and color. The cherries are then transferred to drying tables to complete the process, resulting in a unique and exceptional cup of coffee.
Tasting Notes: Berry Cereal, Boozy, Hibiscus
Varietals: Kumie, Siga, Wilsho
Elevation: 2,000-2,200 masl
Region: Worka Chelbesa, Gedeb, Ethiopia
Processing Method: Anaerobic Natural
Brew Temp: 207°-210°
Producer: Smallholder Farms
Static Shock Decaffeinated
Something has always felt not quite right with decaf. Like the picture of what coffee should be is lost, and we are left looking at the static of a cooling TV screen. But what if that didn't have to be the case? What if you could actually enjoy the taste? Would it shock you? Whether you have a heart condition, are pregnant, or just already high on life; Static Shock is here is surprise you about what decaffeinated coffee can be.
Tasting Notes: Caramel, Apple, Nougat
Varietals: Castillo, Caturra
Elevation: 1,750 masl
Processing Method: Sugar Cane (97% Decaffeinated)
Region: Cauca, Colombia
Brew Temp: 201°-204°
Importer: Genuine Origin