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Ethiopia, Misty Valley: Yirgacheffe
Ethiopia prepares some of the world’s finest coffee known for complexity and delicious flavor profiles you can’t find anywhere else. In fact, the Misty Valley enters the Ethiopian coffee exchange as a Grade 1 Yirgacheffe––there are no flaws to be found in these beans! From espresso connoisseurs to casual coffee lovers, our customers adore the versatility. Find out why we tell everyone has never tried this coffee before...get ready to live!
Cupping Notes: Blueberry, chocolate, strawberry, floral, clean, consistent, balanced, bright lemony sweetness.
Ethiopia, Sidamo G2 (Hula Gatama Region)
Ethiopia Sidamo Washed G2 matures slowly at elevations of 2200 meters above sea level. This coffee is comprised of the 74110 varietal, a selected descendent of a native Heirloom “mother tree” from the Oromia region. Ethiopia Sidamo Washed G2 cherry is harvested between October and January, is fully washed and sundried on raised beds.
Cupping Notes: Lemongrass, black tea, honeydew melon.
Indonesia, Sumatra, Mandheling
Sumatra Mandheling is grown on the slopes of Mount Leuser, a volcano near the port of Padang, in the Batak area of Aceh. The Leuser Range is said to be home to one of the most ancient and bio-rich ecosystems on the planet.
Mandheling coffees are named in honor of the Mandailing people, an ethnic group in the Batak area who go by this second spelling. Indonesia has long been prized for a particular cup profile—a delicate acidity, creamy body and flavors from chocolate and red fruit to earthy, herbal, umami and sweet tobacco. The profile is the result of the country’s unique processing method, called wet hulled, or giling basah, in the Bahasa language.
Giling basah involves hulling the parchment at roughly 50 percent moisture content—versus 10 to 12 percent moisture, as is more common around the world). The parchment is then hulled and bagged and sent to rest—which is also unique to Indonesia. Elsewhere, hulling typically takes places just before the coffee is shipped to the port.
Cupping Notes: Mandheling coffees pretty consistently feature notes of chocolate, cedar, sweet tobacco and spice notes, along with a mild or winey acidity and creamy body.
Papa New Guinea | Korofeigu Organic | Roast: Medium
The story of coffee in Papua New Guinea is unlike any other origin. Roads are often nonexistent, communities are incredibly remote, and most coffee is grown casually in gardens alongside a family’s food supply. In fact, 99 percent of coffee is grown by individuals with an average farm size of .83 hectares and an average production of 10 bags per year.
Without access to mills, these producers pulp, ferment, wash and dry their own coffee, selling small volumes of parchment. Additionally, due to the extreme lack of access, coffee often makes it to exporters through roadside collections or aggregator pickups. This means the large lots of coffee we see exported are in fact the accumulation of many, untraceable micro-volumes which have been combined for processing.
The Korofeigu Farmer’s Cooperative Society is located in the Bena Bena Valley of the Eastern Highlands, between Goroka to the west and Henganofi to the east. The mountainous and moist cultivation area has loamy soil and a variety of native shade trees.
Cupping Notes: Caramel, citrus, cranberry; tropical, savory and juicy.
Tanzania Zanzibar Peaberry | Roast: Medium
Tanzania Peaberry Zanzibar is a premium blend from high-altitude estates in Southern Tanzania (often, the Lunji, Utengule and Kanji Lanji estates) and Northern Tanzania (the Mondul, Burka, Ngila and Lyamungu estates). The Southern Estates are located in Mbozi and Mbeya, in the southern highlands of Tanzania. Although total production is usually less than 500 metric tons, the coffee from the Utengule, Lunji and Kanji Lalji estates has a very good reputation. The Utengule coffee estate is a traditional, well-managed East African coffee farm that produces exquisite quality. There is a large variety of rare trees and flowers growing on the farm as well as several rivers. By walking through the 500-acre coffee estate you can explore how coffee is being grown, harvested and processed.
Cupping notes: Sweet pipe tobacco aroma; Tangerine, cranberry, chocolate flavors; citric acidity, juicy body.
