Salt Lake Roasting Co.
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INDIA MONSOON Malabar – This rare monsoon-aged coffee has a unique, big, earthy, musty flavor with a lingering aftertaste.
Degree of Roast: 3
JAVA Estate Jampit – From the Indonesian island of the same name, these crops were planted by the Dutch 300 years ago, in the 17th century. This coffee has a smooth, medium full–bodied, thick flavor. This Java is sourced from the Jampit Estate located on the island of Java, Indonesia. In the 17th Century Java coffee was first cultivated in low lying areas, but by the 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions.
Degree of Roast: 2
PAPAU NEW GUINEA Organic – This coffee is sourced from farms organized around the Siane Organic Agriculture Cooperative (SOAC) located in the Chuave district within the province of Chimbu, Papua New Guinea. SOAC accesses the international coffee markets for farmers, creating greater earning capacity from direct trade relationships. SOAC also assists farmers with financing, coffee quality improvement, organic certification, and community-based projects that promote gender equality and education.
SULAWESI Toraja Organic – This is a rare and elegant Indonesian. Sometimes called by it’s former Dutch colonial name, Celebes, this is full-bodied, spicy and low in acidity with a haunting finish.
SUMATRA Takegon Mandheling – Aroma is that of the damp, musty walk through the Redwood Forest.
SUMATRA Gayo Mtn. Organic – An earthy, full-bodied, syrupy Indonesian similar to our conventional Sumatra but a bit spicy with a quicker finish.
Price per 1/2 lb. YEMEN Mocca Hawari Ecotact – This coffee is sourced from family owned plots located in the Al-Haimah districts in the Sana’a governorate within the western highlands of Yemen, parallel to the Red Sea. Yemen is perhaps the most historic coffee growing region in the world, second only to Ethiopia, with a lineage spanning more than 2,000 years. Coffee production continues today with many of the same traditions dating back to the 15th century, like drying coffee naturally in the cherry on the rooftops of houses perched on the edges of steep mountain ridges. Mocca Haimi is the product of 23 producers who work closely with an export company called Pearl of Tehama. Through the collaboration, small producers have learned processing techniques to ensure consistency in their coffee.