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.

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Brazil 12oz.
13.00
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Nicaragua

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.

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Nicaragua 12oz.
14.00
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Papua New Guinea

BACKGROUND

Papua New Guinea is the eastern half of a large island north of Australia. This fair trade coffee was grown in the eastern mountainous highlands region at an altitude of 1400-1900 meters. Roughly 40% of the population of Papua New Guinea derives income from coffee farming.

PROCESSING

First, the farmer picks a ripe cherry, and takes it to the wet mill where it is pulped. Most wet-mills used in Papua New Guinea have old British machinery from when coffee came there in the early 1900s. Pulping is the removal of the outermost fruit skin. The coffee is then fermented and washed to remove any remaining fruit. Next, it is sun dried on plastic tarps 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. Coffee is hand sorted (most of the time by women) on the floor on jute sacks. This is unique to this region, as most perform this step on tables or conveyor belts. After export, we purchase the coffee and roast it to our specifications in order to unearth the origin flavors of these beans.

FLAVOR

Smokey tones coupled with fruity sweetness creates a really enjoyable cup of coffee. It has a nice crisp acidity, smooth body, and clean finish. It doesn’t just taste great brewed hot, but it also makes a wonderful cold brew.

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14.00
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Sumatra Mandheling

BACKGROUND

Sumatra Mandheling Grade 1 coffee is sourced from family-owned farms located in North Sumatra Province on the island of Sumatra, Indonesia. The coffee is grown at an altitude of 975 – 1,800 meters in volcanic loam. Loam is soil composed mostly of sand and silt, with a small amount of clay.

PROCESSING

The coffee is wet-hulled, a processing method unique to Indonesia, which results in a darker, opal-green coffee with very little chaff clinging to it. In this method, the farmer picks a ripe coffee cherry, removes the skin, and lets it sit overnight in a bucket (with or without water). The farmer then washes it the next day and partially dries it, with some or all of the mucilage clinging to the parchment-covered seed. It is then sold at a local market to a coffee processor. The coffee processor receives the coffee at 40-50% moisture content, then dries it to 25-35%, and runs it though a wet-hull machine where friction strips off the parchment. The bean is then sun-dried on a patio down to approximately 11% moisture where 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

Balanced in acidity, this earthy and nutty coffee is smooth with a syrupy body. Notes of baker’s chocolate that are evident in the finish, and a clean swallow make this coffee a favorite. As espresso, a beautiful balance between light tartness and faint sweetness make this an absolute delight.

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Sumatra 12oz.
14.00
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Colombia

BACKGROUND

This coffee is from the Medellin 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 Medellin 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.

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DECAF Colombia 12oz.
14.00
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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.