$13.95
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
Unlike most Indonesian processing, Jampit coffee is fully washed which gives the coffee a cleaner, more balanced profile. This coffee has a smooth, medium full-bodied, thick flavor.
Grower: Jampit Estate
Region: East Java
Variety: Typica
Altitude: 1100 – 1600 masl
Process: Fully washed, sun-dried
Tasting Notes: Floral, milk chocolate, dried apple, almond
Degree of Roast: 2
COSTA RICA Rosa Linda – A small 50 acre farm owned and managed by Jose Antonio Garcia for more than 30 years. He focuses his attention on the farm and meticulous coffee cherry selection. Finca Rosa Linda supports Jose, his wife and their three daughters.
Degree of Roast: 1
TANZANIA Mbeya Peaberry – This coffee possesses many of the enviable characteristics of an estate Kenya. I love Kenyas but for many the winey acidity can be a bit over the top. Tanzania offers a more balanced cup with a smooth, lingering finish. The rounder shaped peaberry, formed from the maturation of one seed per cherry rather than the typical two seeds, is meticulously sorted during the milling process for its distinct flavor profiles.
Degree of Roast: 2
SUMATRA Takegon Mandheling – Aroma is that of the damp, musty walk through the Redwood Forest.
Degree of Roast: 3
GUATEMALA Huehuetenango El Limonar – Crisp green apple acidity pierces a lush, burnt sugar sweetness.
Degree of Roast: 2
A 50% Jamaican Blue Mountain blend with outstanding balance and haunting aromas. The Jamaican in this blend is from the Wallenford®.
Degree of Roast: 2
INDIA MONSOON Malabar – This rare monsoon-aged coffee has a unique, big, earthy, musty flavor with a lingering aftertaste.
Degree of Roast: 3
ECUADOR Chiramoya – This coffee is a blend of various small family farms from the Pichincha and Imbabura provinces along with 150 hectares curated by Galo and Maria Alexandra. “Chirimoya” is the title of the small-farm blend, in honor of the native and uniquely delicious fruit widely grown and consumed across the Andes. This coffee is processed at home and dried on hand-made structures and greenhouses. This 350-hectare estate has been in Galo’s family for 80 years.
Degree of Roast:
COSTA RICA La Amistad Organic – The coffee from Hacienda la Amistad shines not only in the cup, but in its commitment to the environment and community. It’s remarkable that 97% of the land that Roberto Montero’s grandfather first purchased in the early 1900s has been dedicated to forest preservation, with 6,000 of the original 10,000 hectares given back to the government of Costa Rica for the preservation of La Amistad International Park, the largest natural reserve in Central America. With the 4,000 hectares that have remained in this third-generation coffee farmer’s possession, Montero has dedicated 300 hectares to organic coffee production and most of the rest is forested and teeming with wildlife. Roberto’s commitment to organic farming pairs harmoniously with his commitment to his community. La Amistad’s proximity to the border of Panama has attracted many indigenous people from that country who come to the farm during harvest season with their entire families. Roberto ensures their needs are met by providing housing and free access to medical care for the seasonal pickers. Roberto also takes pride in his ability to provide more than 100 full-time jobs to his neighbors from Las Mellizas, not only in coffee cultivation, but also in the dried fruit operation that he runs year-round at La Amistad. Roberto hosts an annual employee celebration to recognize all their hard work and he also distributes school supplies to their children each year before school starts.
Degree of Roast: 2
