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Description |
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Costa Rica LaMinita |
10.00 |
| OUR BEST |
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ETHIOPIAN |
10.00 |
| Wow. Yirgacheffe will beat you with a flower. It's delicate and mild, and is so amazing and impressive at the same time. I cupped Yirgs hard this season, with so many blah samples arriving. Many were less than washed Sidamos. (Yirgacheffe is a town in Sidamo region, a high plateau north of Harar ...Yirg. should mean "highest quality, most fruity acidity" compared to washed Limmu and washed Sidamo --or else the name doesn't mean anything at all!) But his stuff changed my mind. Even in roasting and grinding you can smell that sublime citrus. Let it cool to room temp. to get a full sense of the "tangerine peel" notes in the acidity. Ethiopian Yirgacheffe is the acme of the coffee spectrum defined as bright, lighter-body, clean, and citrusy! It is dramatically different from the earthy, wile Harar coffees, although both are Ethiopian. I love Yirgacheffe because it exemplifies the taste term "honeyed", where the citrusy sourness gives way to a sweet honey-like flavor that reminds me of coffee-tree flowers themselves... This is a late-crop lot of Yirgacheffe that is not as citrusy as the earlier lots. While a bit milder it still has great Jasmine, tea-like qualities |
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HAWAII MAUAI |
10.00 |
| From the perfect little seeds to the fruity acidity in the cup, this coffee is like a Yemen without the edges. Its a refined cup, and delicate. It shows no signs of sourness when roasted light, which is how this coffee begs to be roasted. Best when rested 2 days... nice after 12 hours too. This coffee doesnt score high in the numbers but is an intriguing cup not to miss! The cup is mildly sweet with just a hint of Yemen wildness, light-bodied cup with definite Maple Syrup flavors. You can certianly detect hints of the Yemen seedstock, but so greatly muted by the island growing . The coffee is mechanically harvested so it requires extra attention in the wet-milling process. |
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KENYA AA |
10.00 |
| Incredibly balanced between acidity, distinct and alternating (complex) flavors, body and aftertaste. That makes it both a great introductory Kenya, and an advanced Kenya to explore the relationship between flavors and roast. We cupped it at several degrees of roast and I was amazed at the differing cup qualities I could detect. And with each cup, after varying resting periods after roasting, I felt that there was a subtly different cup in front of me. Winey fruitiness was always there, and a well rounded, balanced cup |
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COLOMBIAN SUPREMO |
10.00 |
| Supremo is a solid Colombian coffee, with a bit less character in the cup as the Reserva, but more flavor, brightness and balance than 95% of Colombians out there! Definitely beats all Huila coffees from this crop, and most Popayan. |
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GUATEMALAN |
11.00 |
| It is a bright, effervescently acidy coffee with sweet fruity/floral notes. The brightness has hints of fresh citrus and a touch of wineyness that rounds out the flavor in the finish. It is remarkable while on the palate, but light in body and medium in the aftertaste, as is characteristic of GUATEMALAN coffee. |
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GIFT PACKS AVAILABLE |
2.00 |
| ADD THIS PRICE TO ANY COMBINATION OF ANY COFFEE, WE WILL ACCOMADATE ALL ORDERS!!!! |
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GENESIS |
11.00 |
| OUR MOST POPULAR BLEND....TRY SOME TODAY!!!!! |
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