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.
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.
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.
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.
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.
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.
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.
This coffee is from a coffee cooperative called Wottona Bultuma, a member of the Sidama Farmers Cooperative Union (SCFCU). The SCFCU produces some 10,000 tons of high quality arabica beans per year, of which nearly 95% is washed. The coop is responsible for the dry milling, sorting and grainpro bagging of the coffee before export. The coffee cherries are bought in by local farmers, from plots that are more than 1900-2100 meters above sea level. Wottona Bultuma’s 2,773 members grow exceptionally bright and full-bodied coffees from roughly 1,400 hectares of rich earth in Ethiopia’s southwestern highlands. Almost all coffee produced by the member cooperatives is shade grown in low densities under the canopies of indigenous trees and ensete (a local staple food crop).
First, the farmer picks a ripe cherry and hand sorts for un-ripes and over-ripes before proceeding to production. They then load the cherries into a pulper, which removes the skin and pulp, and the coffee is sent into water channels where they are separated by density. The coffee is then fermented under water for 24-36 hours (dependent on the weather conditions). Then, the coffee is soaked in clean water tanks for another 12-24 hours. Next, it is sun dried 10 – 15 days on drying beds of hessian cloths down to 10-12% moisture content. Coffees are covered in plastic during midday and at night. The parchment stays with the green bean until it is milled at the dry mill (at the Wottona Bultuma Coop), after which it is ready for sorting, grading, bagging, and export. After export, we purchase the coffee and roast it to our specifications in order to unearth the origin flavors of these beans.
In general, Sidama washed coffees have more acidity, and fruit flavors varying from red fruits to blueberry and this coffee falls in line with that perfectly. Our coffee is blueberry forward, with hints of jasmine and a complex (almost tart) acidity. The body is structured, swallow is clean, and the finish gives off a hazelnut flavor not noticed while the coffee is in your mouth. This coffee has quickly become a staff favorite. We prepare it via pour-over/drip in our shop, but it does make for an incredibly bright espresso as well.
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.
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.
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.
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.
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.
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.
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!
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.