Single Origin Coffee

Single origin coffees are pure, unblended coffees from a single farm or processor (origin). The flavors of coffee reflect the unique soil, elevation, climate and farming techniques from these regions. Being able to taste, recognize and appreciate these flavors is possible with single origin coffee. We work hard to ensure that our roasting approach brings these individual origin flavors forward for you to experience and enjoy. 

Our Coffees

Brazil Cerrado

BACKGROUND

Brazil Cerrado 17/18 FC SS coffee is sourced from the Cooperativa dos Cafeicultores do Cerrado Ltda., also know as EXPOCACCER. EXPOCACCER is renowned for its development of employees in coffee classification, cupping, and preparation. Coffee is grown at an altitude of 850 – 1,100 meters in soil high in clay minerals.

PROCESSING

These beans are fully washed. Coffees prepared via this process tend to be bright, and generally make a very clean cup. In this method, the farmer picks a ripe cherry, which is then taken to the wet mill where it is pulped. Pulping is the removal of the outermost fruit skin. Next it is put in water with any floaters being discarded as defects. The coffee is then fermented and washed to remove any remaining fruit. It is then dried on a raised screen bed to 10-12% moisture content. The parchment stays with the green bean until it is milled at the dry mill, after which it is ready for sorting, grading, bagging, and export. At this point, we purchase the coffee and roast it to our specifications in order to unearth the origin flavors of these beans.

FLAVOR

This exceptional coffee is smooth with a sweet creamy body.  It has a pleasantly balanced acidity with prominent flavors of walnut and cocoa powder. The soft swallow makes this coffee an easy drinker. The smooth richness this coffee demonstrates as espresso makes for much enjoyment.

Ethiopia Sidama (natural processed)

BACKGROUND

This coffee is from a coffee cooperative called Wottona Bultuma, a member of the Sidama Farmers Cooperative Union (SCFCU). The SCFCU produces some 10,000 tons of high quality arabica beans per year. The coop is responsible for the dry milling, sorting and grainpro bagging of the coffee before export. The coffee cherries are bought in by local farmers, from plots that are more than 1900-2100 meters above sea level. Wottona Bultuma’s 2,773 members grow exceptionally bright and full-bodied coffees from roughly 1,400 hectares of rich earth in Ethiopia’s southwestern highlands. Almost all coffee produced by the member cooperatives is shade grown in low densities under the canopies of indigenous trees and ensete (a local staple food crop).

PROCESSING

First, the farmer picks a ripe cherry and hand sorts for un-ripes and over-ripes before proceeding to production. They then load the cherries on raised beds and sun dried 14-21 days down to 10-12% moisture content. Coffees are covered in plastic during midday and at night. The coffee is then hulled and milled at the dry mill (at the Wottona Bultuma Coop), after which it is ready for sorting, grading, bagging, and export. After export, we purchase the coffee and roast it to our specifications in order to unearth the origin flavors of these beans.

FLAVOR

In general, as the result of prolonged and sun-fueled contact with the cherry’s own natural sugars, sun-dried natural coffees have a sweet, fruity character. The fruit flavors vary from red fruits to blueberry and this coffee falls in line with that perfectly. Our coffee is blueberry forward, with hints of pomegranate, molasses, and nutmeg with a balanced acidity. The body is supple, swallow is soft, and the finish does not linger in the mouth. This coffee has quickly become a staff favorite. We prepare it via pour-over/drip in our shop, but it does make for an incredibly bright espresso as well.

Nicaragua Jinotega

BACKGROUND

This fantastic coffee is from the Jinotega region of Nicaragua. This region produces 65% of the total coffee production of Nicaragua. Mild temperature and evenly-distributed rainfall over the year makes this the perfect location for growing quality coffees. Nicaragua produced 25 winning coffees in the 2017 Cup of Excellence. Nicaragua was introduced to coffee by the Catholic Missionaries in the 1790’s and since has been intertwined in the culture of the country. Coffee here is grown at the altitude of 1100-1700 meters above sea level with temperatures between 18-22*C and an average rainfall of 1.8 meters a year.

PROCESSING

These beans are fully washed. Coffees prepared via this process tend to be bright, and generally make a very clean cup. In this method, the farmer picks a ripe cherry, which is then taken to the wet mill where it is pulped. Pulping is the removal of the outermost fruit skin. Next it is put in water with any floaters being discarded as defects. The coffee is then fermented and washed to remove any remaining fruit. It is then sun-dried to 10-12% moisture content. The parchment stays with the green bean until it is milled at the dry mill, after which it is ready for sorting, grading, bagging, and export. At this point, we purchase the coffee and roast it to our specifications in order to unearth the origin flavors of these beans.

FLAVOR

This fair trade and organic coffee has a round body, and a nice bright acidity with prominent flavors of tobacco, black tea, and brown sugar. These attributes along with a soft finish makes it easy to drink a lot this coffee in one sitting.

Peru Cajamarca SHB

BACKGROUND

Located in the mountainous region of the Cajamarca province in Peru, the Cooperativa de Servicios Múltiples de San Ignacio, Cajamarca (APROCASSI) was founded in 2000 by small producers committed to earning a fair price for their coffee. APROCASSI continually seeks to produce high-quality coffee and improve its members’ standard of living. They regularly invest in programs that teach members how to improve coffee quality and productivity. Since becoming Fair Trade Certified in 2001, the cooperative has financed several social and productivity programs using its Fair Trade premium. Synonymous with "strictly high grown (SHG)", "strictly hard bean (SHB)" usually refers to coffee grown at altitudes higher than 4,500 feet above sea level. Beans grown at high altitudes mature more slowly and grow to be harder and denser than beans grown at lower elevations. The inherent consistency and taste attributes of high grown beans makes them more desirable, and generally more expensive, than coffees grown at lower elevations.

PROCESSING

These beans are fully washed. Coffees prepared via this process tend to be bright, and generally make a very clean cup. In this method, the farmer picks a ripe cherry, which is then taken to the wet mill where it is pulped. Pulping is the removal of the outermost fruit skin. Next it is put in water with any floaters being discarded as defects. The coffee is then fermented and washed to remove any remaining fruit. It is then sun-dried to 10-12% moisture content. The parchment stays with the green bean until it is milled at the dry mill, after which it is ready for sorting, grading, bagging, and export. At this point, we purchase the coffee and roast it to our specifications in order to unearth the origin flavors of these beans.

FLAVOR

This fair trade and organic coffee has an elegant body, and a nice tart acidity with prominent flavors of tomato, black pepper, and hazelnut. This depth of flavor along with a neutral finish makes it an absolute pleasure. This coffee is Nick’s favorite pour over. We prepare it via pour-over/drip in our shop, but it is very solid on espresso as well.

Colombia Medellín

BACKGROUND

This coffee is from the Medellín region of Colombia. This is one of the largest growing areas in Colombia, and they only grow arabica coffee on the hillsides of the Andes here. This region produces the majority of Colombian coffee that is categorized by bean size grade, such as excelso or the larger supremo. The terms “excelso (15-16 screen size)” or “supremo (17 screen size)” only refers to the size of the bean and has nothing to do with the quality of the beans. In fact, supremo and excelso coffee beans can be harvested from the same tree, but then sorted by size. The coffee we use is a size rating of excelso. Medellin coffees are typically not as fruity or winey as coffees from other Colombian regions. Coffee is grown in the Medellín region at the altitude of 1100-1500 meters above sea level.

PROCESSING

Colombia only produces washed arabica coffee. Coffees prepared via this process tend to be bright, and generally make a very clean cup. Ripe cherries are hand picked (usually by women from the region) then wet processed using traditional fermentation, and washed with pure mountain water using a series of canals. It is then sun-dried on large patios to 10-12% moisture content. The parchment stays with the green bean until it is milled at the dry mill, after which it is ready for sorting, grading, bagging, and export. Normally it is at this point, we purchase the coffee and roast it to our specifications, but the decaffeination process must occur first.

Methylene chloride (MC) is the solvent used in the decaffeination process. The methylene chloride process is thought by most in the coffee industry to maintain coffee flavor better than all other processes, which is why we buy green coffee decaffeinated this way. In this method, the coffee beans are soaked in near boiling water for several hours, which extracts the caffeine as well as other elements and oils from the beans.

The water is then separated and transferred to another tank and the beans are washed for about 10 hours with MC. The molecules of the chemical solvent selectively bond with the molecules of caffeine and the resulting mixture is then heated to evaporate the MC and caffeine. Lastly, the beans are reintroduced to the water that was removed earlier to reabsorb most of the coffee oils and other elements.

Although MC, is a solvent, its use as a decaffeination agent is not considered a health risk. In fact, the FDA has determined any potential health risk in decaffeinated coffee is so low “as to be essentially non-existent”. While the FDA regulation allows up to ten parts per million (ppm) residual methylene chloride, actual coffee industry practice result in levels closer to one part per million in green coffee. Furthermore, while these tiny traces of the solvent may remain in the decaffeinated green beans, the methylene chloride would not survive the roasting process. MC vaporizes at 104 degrees F, and we roast our decaf coffee >400 degrees F. In addition, our brewing temperature is at about 200 degrees F, so no MC is left in your cup of coffee.

FLAVOR

This decaf coffee has a nice round body, a crisp acidity and a delicate finish. Prominent flavors of chocolate and lemon with hints of dried fruit make for an exciting cup of espresso.

Whole Bean Coffee

Our coffees are packed and shipped in whole bean form. Coffee brewed from fresh ground beans is significantly better tasting. Although any grinder could work, we suggest investing in a quality burr grinder, such as a Baratza, and grinding beans only when you are ready to brew them. Your tastebuds will thank you!

Brewing Techniques

There are various ways to brew fresh ground coffee. To view brew tips for AeroPress, Chemex, French Press, V60 and more, visit the excellent library prepared by Alternative Brewing.