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Sump / St. Louis, MO
12oz / 340g Whole Bean
Notes: Key Lime, Passionfruit, Cascara, Dandelion Honey
Region: Shakiso, Guji
Producer: Ismael Hassen Aredo
Varietal: Ethiopian Heirloom
Process: Natural
Elevation: 1900 - 2200 m
From Sump:
"This coffee comes to us from Kayon Mountain Coffee Farm in the Guji region of Ethiopia. Kayon Mountain is owned and operated by Ismael Hassen Aredo and his family. The farm occupies 500 hectares, 300 of which is occupied by coffee. Aredo is dedicated to managing a socially responsible and biodynamic farm, so the 200 remaining hectares of land are preserved as wild forest. His technical staff use only compost and natural fertilizers to facilitate growth, making this lot and all other lots Kayon Mountain produces organic. Aredo and his family also offer higher wages to seasonal laborers to compete with a neighboring mining village.
This lot is special. It reminds us of classic natural Ethiopias with its delicate sweetness, fruitiness, and florality. It’s a flexible coffee to brew, offering something great across a broad range of grind settings. Expect distinct impressions of key lime and dandelion honey with hints of passionfruit and cascara throughout. As the sip ends, you may also pick up a bit of spicy florality. We’re excited to share this coffee with you all!"32.00 USD
12oz / 340g Whole Bean
Notes: Cocoa, Mandarin, Creamy
Medium Roast
From Sump:
This coffee is a single origin Colombia community lot from the Cauca department, roasted at two different roast levels and then back blended together in a secret Sump ratio. This blend is an effort to present a more accessible or general audience cup that has reduced palette acidity, balance, smoothness, classic coffee aromas and earthy tones; all with minimal roastiness present in the cup. If you a long time subscriber (or Sump coffee drinker), you will feel that additional roast development, but as it cools and opens up that aspect will soften and dissipate. We recommend a slightly higher water to coffee ratio with this coffee too, something like 1 gram of coffee to 16 (to 16.5) grams of water would be more appropriate. We hope you find this coffee accessible.21.00 USD
7oz / 200g Whole Bean
Notes: Orange Blossom, Rosehip, Rich, Cilantro Seeds
Region: Gesha Village, Bench Maji, Oma Lot 100
Producer: Adam Overton
Varietal: Gesha 1931
Process: Natural
Elevation: 1931 - 2040 m
From Momos:
"Gesha Village is back. We are happy to be able to introduce you to Gesha Village Coffee, which has been loved by many every year, this year as well. Following the first series, ‘Oma’, we will sequentially introduce the coffee of Gesha Village, so we hope you will experience its various charms.
Adam Overton, producer of Gesha Village, is an American who was originally a film director. At the time, he was filming a coffee documentary with coffee expert Willem Boot, and a cup of Gesha coffee completely changed his life. Deeply impressed by the gorgeous floral aroma and clean mouthfeel of Panama Gesha coffee, Adam, along with Willem Boot and his Ethiopian wife Rachel Samuel, began exploring Ethiopia in search of the origin of Gesha. This soon led to their determination to grow coffee, and they began conducting various research on the origin of Gesha coffee. After about two years of exploration, they discovered the Gori Gesha Forest in the southwest. This is also the origin of the Gesha variety, and they have been working on the 'Gesha Village' project since 2011 to reproduce the Gesha variety discovered in this forest in 1931.
"Rachel, you know, when we first met here ten years ago, our lives have changed a lot. We were living in Ethiopia, but we were completely cut off from civilization, and the animal life and our life were at a level that was hard to pin down. But now, 10 years later, the children are getting an education thanks to you guys, and we are getting paid every month for our 'work'." - During an interview with farm members of Gesha Village, which celebrated its 10th anniversary this year Ethiopia is a representative coffee producing region that comes to mind first when you think of 'coffee', but its social and economic infrastructure, including facilities for growing and processing coffee, is poor. Despite this situation, I think we can introduce good quality Ethiopian coffee to you thanks to the efforts of various people who are trying to maintain a sustainable Ethiopian coffee industry.
Gesha Village, located near the Gori Gesha Forest, which gave birth to the Gesha variety, was an absolute advantage in coffee cultivation, but it was also a place that could be said to be ‘cut off from civilization,’ so the owners of the farm, Adam and Rachel, have been constantly making efforts to coexist with the indigenous people. In order to coexist with the indigenous people living here, they sponsored two schools adjacent to the farm and employed local people on the coffee farm, which has had a positive effect on the local community. This seems to be an area where Gesha Village’s coffee can be recognized as more valuable.
Gesha Village is divided into 8 districts, and Micro Lot Coffee, through detailed district management, maximizes unique individuality and quality characteristics through individual harvesting and drying processes. The coffee we are introducing this time was grown in a district called 'Oma'. Oma, located in the central-southern part of Gesha Village, has the largest area among the 8 districts, and is named after a religious leader who was respected and loved by many people. The coffee grown in Oma is characterized by a subtle and delicate flavor profile based on the exotic aroma of rose tea and a sweetness reminiscent of honey."45.00 USD
12oz / 340g Whole Bean
Notes: Key Lime, Passionfruit, Cascara, Dandelion Honey
Region: Shakiso, Guji
Producer: Ismael Hassen Aredo
Varietal: Ethiopian Heirloom
Process: Natural
Elevation: 1900 - 2200 m
From Sump:
"This coffee comes to us from Kayon Mountain Coffee Farm in the Guji region of Ethiopia. Kayon Mountain is owned and operated by Ismael Hassen Aredo and his family. The farm occupies 500 hectares, 300 of which is occupied by coffee. Aredo is dedicated to managing a socially responsible and biodynamic farm, so the 200 remaining hectares of land are preserved as wild forest. His technical staff use only compost and natural fertilizers to facilitate growth, making this lot and all other lots Kayon Mountain produces organic. Aredo and his family also offer higher wages to seasonal laborers to compete with a neighboring mining village.
This lot is special. It reminds us of classic natural Ethiopias with its delicate sweetness, fruitiness, and florality. It’s a flexible coffee to brew, offering something great across a broad range of grind settings. Expect distinct impressions of key lime and dandelion honey with hints of passionfruit and cascara throughout. As the sip ends, you may also pick up a bit of spicy florality. We’re excited to share this coffee with you all!"80.00 USD
12oz / 340g Whole Bean
Notes: Apricot, Butterscotch, Lime Zest
Region: Huehuetenango
Producer: Beneficio Bella Vista
Varietal: N/A
Process: Washed
Elevation: 1700 - 2000 m
From Sump:
"This coffee is the second to come to us from Beneficio Bella Vista, which is owned and operated by the Zelaya Family, in the Antigua region of Guatemala. Unlike the previous lot from Antigua, this lot was sourced from a group of small farms in the San Pedro Necta municipality in Huehuetanango. The Zelaya family struck up a partnership with these small farms in 2013, and as of 2019, the number of farms included in the partnership has risen to almost 50. Each farm typically only occupies around one hectare (roughly 2.5 acres) in size, and because these plots are so small, each is operated by a single family and are often a core part of that family’s livelihood.
If we had to summarize this cup in one word, it might be buttery. The mouthfeel is velvety smooth with a hint of astringency on the finish, much like a chardonnay. A notable sweetness lands first, reminiscent of butterscotch. That sweetness is followed by mild tartness akin to apricot and hints of lime zest, providing a pleasant contrast and evolution to each sip. We hope you enjoy!"29.00 USD
8oz / 226g Whole Bean
Notes: Ruby Grapefruit, Green Apple, Persimmon
Region: Antioquia
Producer: El Tigre, La Falda
Varietal: Chiroso
Process: Advanced Fermentation
Elevation: 1830 - 1930 m30.00 USD
Kaffeelix / St. Polten, Austria
8.8oz / 250g Whole Bean
Notes: Sweet, Apricot, Nectarine, Raisin, Cane Sugar, Vanilla, Vibrant, Silky,
Region: Quindio
Producer: Felipe Arcila, El Encanto
Varietal: Maragesha
Process: Natural
Elevation: 2050 m
From Kaffeelix:
"As you probably know, in June we were at the World of Coffee in Copenhagen - and not only met many of our dear customers from all over the world, but also producers we highly appreciate to work with. As you can imagine, we also got to taste a few things... including this Maragesha, which we simply had to have in our range.
Some may remember that this happened to us in Athens with our Red Gesha ;) which is worth mentioning, because although it is not from the same farm, but the same producer, Felipe Arcila and his family. So the bar is set high!
But now finally something about the coffee: complex aromas, fruity notes, an incredible sweetness and a silky body... With every sip, we find new aspects in this filter. Maragesha is a hybrid of Maragogype and Gesha - first crossed on Luis Anibal's Finca Villa Betulia farm in 2017 - and brings the strengths of both varieties to the table; the taste also changes over the weeks after roasting. There's something to discover in every brew, we enjoy that very much :) and hopefully you will too!
About the processing:
The coffee cherries are first exposed to a 24-hour dry aerobic fermentation before being placed in GrainPro bags for 50 hours below 22 °C. The cherries are then dried on raised beds until they reach 11% moisture content.
About the producer:
Felipe Arcila and his brother Carlos are fourth-generation coffee producers (you may also remember Jairo Arcila, their father; we had the Strawberry Infused Castillo from his farm Santa Mónica last year). The two have specialized in processing high-quality, exotic varieties and are always surprising us with rarities that are worth discovering."65.00 USD
8.8oz / 250g Whole Bean
Notes: Dark Chocolate, Walnut, Roasted Almonds, Blackberry Jam, Mandarin, Gingerbread, Cocoa Nibs, Cinnamon, Cranberries, Creamy Full-Bodied and Long Finish
Region: Ethiopia, Peru, El Salvador
Producer:
Varietal: Mixed
Process: Mixed
Elevation: N/A
From Kaffeelix:
"It's back! Christmas is slowly approaching and with it familiar aromas of orange zest, nuts, spices, cinnamon, dark chocolate, dried fruit and gingerbread.
We're bringing all of these flavors into one cup for you in time for the holidays with this blend. This year's edition combines three Arabica varieties from Ethiopia, Peru and El Salvador.
We wish you a Merry Christmas!"65.00 USD
2.2lb / 1kg Whole Bean
Notes: Kiwi, White Grape, Almond, Caramel, Milk Chocolate
Region: Upper Bukyabo
Producer: The Coffee Gardens
Varietal: SL28, SL34, Nyasaland
Process: Washed
Elevation: 1800 - 2200m
From Kaffeelix:
"The Coffee Gardens was founded in 2017 with one goal: to create a transparent connection between coffee producers and coffee consumers. Improving income opportunities and living conditions for local people, creating job opportunities in rural areas, improving equality for women, transparency and traceability in the supply chain, environmental protection, training on good agricultural practices - the list of tasks that the team here faces every day is long.
Felix was able to see this for himself when he was on site with our importer Falcon in January 2024. And he did so with full physical effort; because he not only visited the washing station, where the coffee cherries are delivered and processed, but also followed the path of the coffee from the mountain slopes down to the valley.
Processing: The cherries are delivered to the washing station, sorted, depulped and soaked in cold water. The beans are then fermented for 40 hours and then washed before being laid out to dry on raised beds in the shade for 2-3 days. They are dried in the sun for a further 10 days until they have a moisture content of 15-25%, depending on the weather. The beans are then transported to Mbale, where they are laid out to dry again until a final moisture content of 11% is reached. "75.00 USD
8.8oz / 250g Whole Bean:
Notes: Black Currant, Grapefruit, Rhubarb, Hibiscus, Juicy
Region: Kirinyaga
Producer: Kabare, Kiringa Wet Mill
Varietal: SL28, SL34
Process: Washed
Elevation: 1800 m
From Kaffeelix:
"Finally – Kenya is here again! If you only knew how much we've been looking forward to this... but you're probably feeling the same :)
This time Felix chose a peaberry from Kabare in Kirinyaga County. The smallholder farmers in the area bring their cherries to the Kiringa wet mill, where they are sorted and depulped. They are then fermented in tanks for 16-20 hours before being fully washed to remove all traces of mucilage. Aterwards, the coffee is dried on raised drying beds for around 12-20 days - during particularly hot days, nets are used to provide shade."26.00 USD
8.8oz / 250g Whole Bean
Notes: Kiwi, White Grape, Almond, Caramel, Milk Chocolate
Region: Upper Bukyabo
Producer: The Coffee Gardens
Varietal: SL28, SL34, Nyasaland
Process: Washed
Elevation: 1800 - 2200m
From Kaffeelix:
"The Coffee Gardens was founded in 2017 with one goal: to create a transparent connection between coffee producers and coffee consumers. Improving income opportunities and living conditions for local people, creating job opportunities in rural areas, improving equality for women, transparency and traceability in the supply chain, environmental protection, training on good agricultural practices - the list of tasks that the team here faces every day is long.
Felix was able to see this for himself when he was on site with our importer Falcon in January 2024. And he did so with full physical effort; because he not only visited the washing station, where the coffee cherries are delivered and processed, but also followed the path of the coffee from the mountain slopes down to the valley.
Processing: The cherries are delivered to the washing station, sorted, depulped and soaked in cold water. The beans are then fermented for 40 hours and then washed before being laid out to dry on raised beds in the shade for 2-3 days. They are dried in the sun for a further 10 days until they have a moisture content of 15-25%, depending on the weather. The beans are then transported to Mbale, where they are laid out to dry again until a final moisture content of 11% is reached. "23.00 USD
8.8oz / 250g Whole Bean
Notes: Sweet, Orange, Blackberry, Black Tea, Krokant
Region: Usulatan
Producer: Diego Baraona
Varietal: Pacamara
Process: Black Honey
Elevation: 1400 m
From Kaffeelix:
"Diego Baraona is the fifth generation to run the Los Pirineos farm in Usulután, El Salvador, since 2020. He is continuing his family's 130-year-old legacy and we are delighted to count him among our friends. The farm is located at 1400 meters on the slope of a volcano and therefore benefits from a unique microclimate.
This Pacamara was black honey processed. After harvesting, the ripe cherries are depulped, leaving the pulp intact. The cherries are then dried in the shade on raised beds for around 25 days until they have reached the ideal moisture content."29.00 USD
8.8oz / 250g Whole Bean
Notes: Blueberry, Raspberry, White Peach, Yellow Stone Fruits, Juicy, Citric Acidity, Medium Body
Region: Gedeb, Gedeo
Producer: Chelbesa Village, Gedeb
Varietal: Ethiopian Heirloom
Process: Natural
Elevation: 2000 m
From Kaffeelix:
"Located in the Gedeb district of the Gedeo zone, the region is characterized by particularly dense, partially forested vegetation. SNAP Specialty Coffee built a new wet mill in the village of Danche in 2019 and processes coffee from 476 small producers in the area around Chelbesa Village. Tanks with ceramic coating and drying beds for both dry and washed processing are available here to process the cherries in optimal quality.
Our Gedeb Organic is processed dry (naturally). The cherries are sorted and floated (unripe cherries float and are sorted out). They are then cleaned with fresh water and dried on raised African beds for 28 to 35 days."27.00 USD
8.8oz / 250g Whole Bean
Notes: Dark Chocolate, Walnut, Roasted Almonds, Blackberry Jam, Mandarin, Gingerbread, Cocoa Nibs, Cinnamon, Cranberries, Creamy Full-Bodied and Long Finish
Region: Ethiopia, Peru, El Salvador
Producer:
Varietal: Mixed
Process: Mixed
Elevation: N/A
From Kaffeelix:
"It's back! Christmas is slowly approaching and with it familiar aromas of orange zest, nuts, spices, cinnamon, dark chocolate, dried fruit and gingerbread.
We're bringing all of these flavors into one cup for you in time for the holidays with this blend. This year's edition combines three Arabica varieties from Ethiopia, Peru and El Salvador.
We wish you a Merry Christmas!"22.00 USD
Momos / Busan, South Korea
7oz / 200g Whole Bean
Notes: Citrus, Persimmon, Juicy, Cane Sugar
Region: Narino
Producer: Aponte, Small Producers
Varietal: Caturra
Process: Honey
Elevation: 2230 m
From Momos:
"A mysterious place with its own unique language and world that is still not covered by Colombian law. Here, the Colombian Aponte farm is located at a high altitude of about 2,230m above sea level, and is not easily accessible to outsiders. It was once classified as a dangerous area where various drug production and trade took place, and the minority tribes living there suffered for a long time, but since the 2000s, all drug-related production sites have been removed, and it is currently established as a coffee production area, and is gradually changing in the hope that the products they make will benefit the world. They grow and process coffee based on the strong sunlight and cool climate at an average altitude of over 2,150m, and although it is a community lot run by local small farmers, they produce a single Caturra variety and strive to maintain the quality and consistency of their coffee. This coffee has a bright citrusy acidity that starts with a subtle sweetness reminiscent of persimmons and a juicy texture."24.00 USD
2.2lb / 1kg Whole Bean
Notes: Plums, Milk Chocolate, Black Tea, Soft
Region: Sidama
Producer: Elto Coffee
Varietal: 74112
Process: Natural
Elevation: 2300 m
From Momos:
"The Sidama region is a representative coffee growing area in Ethiopia, and is characterized by very small green beans. It is a size that is clearly different from other regions, but the concentrated, dark fruit flavor of the small coffee is attractive. It is like a rose. Elto coffee is a company that distributes coffee from the Bensa region of Sidama, and is run by a young couple, Eliyas and Atiklit. The company name Elto means 'more than passion' and 'abundance' in the Sidama language, and contains the meaning of passion and abundance. This year, we will introduce producer Eliyas' coffee sequentially. This coffee, which we are introducing for the second time, has an impressive aroma reminiscent of red fruits. The first sip is reminiscent of ripe plums, followed by a sweet aftertaste like milk chocolate and the cleanness of black tea."75.00 USD
7oz / 200g Whole Bean
Notes: Apple Mint, Fruit Tea, Floral, Round
Region: Dota, Tarrazu
Producer: Ricardo Calderon
Varietal: Gesha
Process: White Honey
Elevation: 1900 - 2000 m
From Momos:
"Don Cayito has been ranked high in C.o.E. for several years, winning, and is a farm where famous specialty coffee companies from all over the world compete to buy his coffee. His relationship with the farm owner, Ricardo, began in 2011, and they have been together for about 10 years. Ricardo started growing coffee with his father when he was young, and when he was around 20, he inherited a very small farm of 1.5 hectares. This was the first time he became independent and started growing coffee in earnest, and he has been steadily increasing the farm every year and currently manages a farm of 70 hectares. The micro lot farms that he has created, such as Don Caito, Bendábal, and Los Girasoles, are famous farms loved by people all over the world. This year, we are happy to introduce you to their coffee, which is full of their sincerity, just like in previous years.
The coffee we are introducing this time is a coffee with a delicate flavor, and it starts with a flavor reminiscent of apple mint and fruit tea, and has a charming aftertaste of a subtle floral scent. We hope you experience it."42.00 USD
7oz / 200g Whole Bean
Notes: Plums, Milk Chocolate, Black Tea, Soft
Region: Sidama
Producer: Elto Coffee
Varietal: 74112
Process: Natural
Elevation: 2300 m
From Momos:
"The Sidama region is a representative coffee growing area in Ethiopia, and is characterized by very small green beans. It is a size that is clearly different from other regions, but the concentrated, dark fruit flavor of the small coffee is attractive. It is like a rose. Elto coffee is a company that distributes coffee from the Bensa region of Sidama, and is run by a young couple, Eliyas and Atiklit. The company name Elto means 'more than passion' and 'abundance' in the Sidama language, and contains the meaning of passion and abundance. This year, we will introduce producer Eliyas' coffee sequentially. This coffee, which we are introducing for the second time, has an impressive aroma reminiscent of red fruits. The first sip is reminiscent of ripe plums, followed by a sweet aftertaste like milk chocolate and the cleanness of black tea."24.00 USD
7oz / 200g Whole Bean
Notes: Violet, Peach, Bergamot, Juicy
Region: Naranjo, West Valley
Producer: Francisca Mena, La Rejolla, Sumava
Varietal: Gesha
Process: Red Honey
Elevation: 1720 m
From Momos:
"It’s been over a decade since Momos Coffee met Francisco Mena, the owner of an export company that showcases Costa Rican coffees and a producer with her own farm. Over the years, Mena has introduced us to a variety of Costa Rican coffees from different farms. Today’s coffee is from Mena’s own farm. It’s a coffee that starts off with a flavour reminiscent of violet and finishes with a hint of white peach. We recommend you try it.
Rested Red Honey Costa Rica is known for successfully establishing and popularising the honey process, and in recent years has introduced a number of different fermentation processes to further enhance the cup profile of its coffees. One of these is the ‘Cherry Reposado’ or ‘Rested’ process, where ripe cherries are placed in perforated plastic buckets and left to ripen in the shade with a cool breeze for 3-4 days. This process helps the sugars in the cherries to be absorbed by the green coffee beans. We then switch to the honey process, where the cascara and pitted cherries are fermented in a large tank with water for another 24 hours, and finally finished by drying on a raised bed for 25 days."32.00 USD
Brewing Retail
330.00 USD
70.00 USD
40.00 USD
100 count.15.00 USD
8.8oz / 250g Whole Bean
Notes: Pink Lemonade, Dragonfruit, Jasmine, Vibrant
Region: Pijao
Producer: Jose Giraldo
Varietal: Gesha
Process: Oxi Washed
Elevation: 1750 m
From Manhattan:
"Another coffee from Jose Giraldo to come from this high altitude farm in Las Marias called Entre Montanas!
Jose is a 3rd generation coffee producer and the family has been growing coffee for over 50 years. His father (who has a Ph.D. in food engineering) was the driving force behind researching the effects of different processing methods and logging them in the lab. Jose carried on this interest and has designed a series of his own methodology for processing coffee. He implements these methods on both coffee they grow at the family estate, Las Marias, as well as with cherries they buy from partner farms across Colombia.
This exclusive lot of coffee was specially processed just for us in a multi stage fermentation - a variation of the famous "TyOxidator" method done by our great friend Pepe Jijon! The coffee first ferments whole cherry for 42 hours, then an additional 42 hour pulped fermentation before getting washed and dried.
The results are absolutely fantastic! Expect a very vibrant coffee tasting like pink lemonade, dragonfruit and jasmine - just to name a few!"54.00 USD
100 Count.20.00 USD
45.00 USD
18.00 USD
Merchandise Retail
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RECHARGEABLE BUILT-IN BATTERY: Featuring a built-in 760mAh rechargeable lithium-ion battery, our scale maintains stable power, guaranteeing a consistent user experience and eliminating the hassle of frequent battery replacements.
USAGE SCENARIOS: Perfect for coffee brewing, kitchen cooking, ingredient measurement, and a myriad of other applications, our scale delivers convenient and precise weighing services tailored to your needs.70.00 USD
10.00 USD
8.8oz / 250g Whole Bean
Notes: Apple, Black Cherry, Tiramisu
Region: Serrania Del Perija, Colombia / Capucas, Honduras
Producer: Anei / Cocafcal
Varietal: Typica, Bourbon, Castilla, Caturra, Catuai, Pacamara
Process: Washed / Honey
Elevation: 1500 - 2200 m
From Manhattan:
"The City Limits Blend is a combination of coffee from Colombia and Honduras. The Colombia portion of the blend comes from ANEI - an organization of 600 families belonging to four indigenous native communities in the Sierra Nevada de Santa Marta and the SerranÃa del Perijá. The varieties in this portion of the blend include Typica, Bourbon, Castillo, and Caturra, and undergoes a washed process.
For the Honduran portion, this coffee comes from Cooperativa Cafetalera Capucas Limitada (Cocafcal), also known as Capucas. This cooperative makes up many families that along with their coffee, also have bee hives. The varieties in this coffee include Catuai, Caturra, and Pacamara, and undergo a honey process.
These two coffees blend to create a fantastic espresso experience, with or without milk!
Cheers!"18.00 USD
8.8oz / 250g Whole Bean
Notes: Blueberry, Juicy, Strawberry, Gummy Bears
Region: Guji
Producer: Ture Waji
Varietal: gibirinna 74110, serto 74112
Process: Anaerobic Natural
Elevation: 2173 m
From Manhattan:
"We're thrilled to release another Ethiopian coffee by "The King of Guji" Ture Waji! Ture and his brother Assefa founded Sookoo coffee in late 2018. Located in Odo Shakiso within the Oromia region and Guji zone. The cherries are sourced from the surrounding Kebeles (neighborhoods) and the lots are named after the Kebele's from which the coffee is grown. This specific lot is from the Shoondhisa Kebele.
Most of the cherries being delivered to the Sookoo coffee station from Shoondhisa are a combination of Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabur Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were specifically selected for their resistance to coffee berry disease.
This lot has undergone an initial fermentation in plastic barrels for 48 hours and is then dried as a typical raised bed natural for 15 - 20 days.
Expect notes of blueberry, strawberry, and gummy bears with a juicy mouthfeel!"28.00 USD
8.8oz / 250g Whole Bean
Notes: Red Apple, Golden Syrup, Raspberry, Silky and Juicy Mouthfeel
Region: Tolima
Producer: Elias and Shady Bayter
Varietal: Red and Yellow Caturra
Process: Anaerobic Natural E.A. Decaf
Elevation:Â N/A
From Manhattan:Â
"A new Decaf is here from our friends at Forest Coffee! Ben secured this one for us while visiting Shady and Elias on his recent Colombia trip and we could not be happier with it.
This coffee undergoes a 48 to 60-hour anaerobic fermentation with controlled pH levels, followed by an intermittent drying process at varying moisture levels for added complexity. Subsequently, it is stored in silos to achieve optimal bean moisture and undergoes a 45-day chilling period to enhance complexity. After this, it is sent to the EA decaffeination plant.
Red and Yellow Caturra tasting like red apple, golden syrup and raspberry!"21.00 USD
1.5oz25.00 USD
7oz / 200g Whole Bean
Notes: White Grape, Floral, Lychee, Bergamot, Candy, Clean
Region: Sidama
Producer: Alo, Tamiru Tadesse
Varietal: 74158
Process: Special Washed
Elevation: 2450 m
From Leaves:
"This is a new process for Sky Project. With first depulping then underwent low temperature fermentation, with the container being placed with raised lactic bacteria from coffee pulps. It went through fermentation of 3 days, then washed and placed on raised beds to dry for 24 days."53.00 USD
30.00 USD
30.00 USD
30.00 USD
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