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.

Brazil 16oz.
16.00
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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.

17.00
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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.

Sumatra 16oz.
17.00
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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.