New Coffees, Gesha, and Public Cupping Event

Ripening coffee berries on the Gesha plant

Ripening coffee berries on the Gesha plant

We’re very happy to be announcing our 5 newest coffees. Every couple of months we’re able to bring our loyal customers (and travelers), seasonal coffee selections that give their tastebuds a run for their money. 2016 will be no exception! In fact, we’ve one very special "Gesha" offering from Guatemala just because we want to “wow” you with just how wonderful and unique coffee can really taste. As a new addition to our coffee program, we’ll be offering Guatemala Gesha at a fraction of the cost it would normally be, in a retail bag for home as well on pour-over for enjoyment in the cafe or to take out.

All of the other coffees will surely speak for themselves, and we’re sure you’ll find a favorite. Please ask us questions about what we have available as we’re eager to chat about all of the coffees, and brew you some!

We’re also excited to be announcing our first Coffee Cupping event on Friday, January 29th, at 10am. The general public will have the opportunity to smell, taste, and examine coffee with intricate detail, much like a wine tasting. We’ll help lead you through the process, and make it fun by sharing each others thoughts on what each coffee exhibits. By the end, you won’t believe the flavors that can actually pop out of coffee! Join us for this free monthly event.
Happy sipping,
Dylan Jung, Coffee Director

Colombia Pavón - Urraoenses Microlote

Cupping Notes

Tea-like and cherry tomato acidity shimmers, adding nice structure to cup flavors like bittersweet chocolate, yellow bell pepper and black tea. I get a lot of elements of stone fruit as the cup temperature cools: tea-like peach flavors, apricot nectar, and the tannic quality of stone fruit skins. More roast development really builds out this coffee's fruited side, and body is bolstered too, an incredible brewed coffee.

Processing

Wet Process

Varietal

Caturra, Heirloom Varietals    

Costa Rica Familia Bonillia - La Loma

Cupping Notes

This lot has a lightly toasty overtone to otherwise cereal, oatmeal, and pastry like qualities. A clean cherry juice and stone fruit body, ends with a tangy twist in the cup, making this a really nice “all around” coffee, with nice body and sweetness.

Processing

Wet Process

Varietal

Caturra    

Guatemala Acatenango Geisha

Cupping Notes

This Gesha lot has such a floral sweetness to it - perfume-like, sweet, complex, and 'fresh' - a set of aromatics I readily associate with Summertime. A set of attributes uniquely 'Geisha', and we're as bowled over by this years' lot as any. The fragrance is exceptionally floral and perfumed. Flavors of mandarin orange, grape juice, and chocolate truffle. It’s herbal tea mouthfeel is clean as a whistle, leaving this coffee to be the most unique we have to offer.

Processing

Wet Process

Varietal

Gesha    

Guatemala Huehuetenango Boqueroncito Lote 2

Cupping Notes

Boqueroncito strikes a nice balance between well-structured sweetness and integrated acidity. Low acidity but apparent, perhaps like a cantaloupe. Spiced pastry qualities in the cup, turn to give a tangy yet mild, hibiscus tea like aftertaste.

Processing

Wet Process

Varietal

Bourbon Caturra Typica

 

Kenya Nyeri Gatomboya Peaberry

Cupping Notes

This peaberry lot of Gatomboya has a robust, fruited profile right out of the gate. Caramel sauce, and fruited flavors like grape and peach, build this cup of sweet and tart Kenya.

Processing

Wet Process

Varietal

SL-28     SL-34    

 

Rwanda Karenge Gitesi

Cupping Notes

Demurara sugar provides the backdrop to baking spice complexity, all-spice and cinnamon stick to name a couple. Toast, steak, and chocolate almonds are all apparent in this coffee, but give way to grape juice on flavor as well as body.

Processing

Wet Process

Varietal

Bourbon