Barn


Regular price $4.80

Description

This washed Castillo is coming from Yilmar Efran Quintero who operates a micro farm of 0.5 hectares only. At high elevation of 2450 meters this coffee offers a complex cup profile: Black Cherry, Floral, Apple, Sugar cane, Vanilla pods, Lemon - delicate body. Yilmar has been producing coffee since 2009. He learned about farming at an early age from his father. The entire family is involved in the coffee production - it is their only source of income. From the profits the family made working at specialty coffee level, they have fixed their house, repaid their debts and invested into the production facility.

Taste Notes

Black Cherry. Vanilla. Delicate.

Varietal

Castillo

Process

Washed

Elevation

2450 meters

Description

Nariño is located in the South-West of Colombia on the border of Ecuador. It faces the Pacific Ocean with climate conditions that create a unique flavour profile: High sweetness as in brown sugar and maple syrup are combined with beautiful tart lemon flavours. Floral notes and a silky mouthfeel make this coffee a fantastic option for cold brews and iced drinks. Slopes and valleys have a great impact on the temperature modulation that creates highly complex coffees. Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night.

Taste Notes

Brown Sugar. Maple Syrup. Lemon Tart.

Varietal

Castillo, Caturra, Colombia

Process

Washed

Elevation

1650 Meters

Description

Sidama is a prestigeous growing region in Ethiopia. The zone covers an area with different growing conditions and altitudes up to 2200 meters. On average farmers have farm sizes of less than one hectar. The coffees from this region is known for strong floral, peachy and citric notes. Most coffees in Ethiopia are organic by default - our Bokasso is certified organic. We last featured Bokasso in 2015 and are very happy to return. Lush flavours of peach, almost parfumey floral notes of rose and jasmin are supported by candied citric notes. In the cooling we get beautiful caramel notes. This cup is clean and super impressive.

Taste Notes

PEACH. CARAMEL. FLORAL.

Varietal

Mixed Heirloom

Process

Washed

Elevation

2000 Meters

Description

We support the Women Farmer Organisation AMACA in El Tambo, Cauca. Founded in 1999 the association offers women a platform to access the Specialty Coffee market. Our lot comes from a single woman-owned farm, Finca Los Anayes. The cup profile has rich notes of mango, sweet almonds and tropical fruits. As this is one of the Program Coffees, a premium is paid to AMACA above the value of the coffee to support their goals. Their mantra is simple: to improve the quality of life for their members. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA. The average farm size is 1 hectare.

Taste Notes

ALMOND. MANGO. SWEET.

Varietal

Castillo

Process

Washed

Elevation

1750 Meters

Description

Rwanda has a long tradition of growing coffee but only recently saw strong uplifts in processing quality. Mahembe is located in the Western Province near Lake Kivu. This coffee is the most interesting one in the region. Notes of caramel chocolate, morello cherries and black tea add to the complexity of this cup. Justin Musabyiama returned to his homeland after the 1994 Genocite. He started Mahembe washing station in 2008. With a strong focus on quality and community building Justin now produces 75% of A1 grades and takes a top five position every year in the Cup of Excellence (CEO). He offers health insurance, school fees and cows as premium payment to his farmers.

Taste Notes

SWEET CHERRY. CHOCOLATE. BLACK TEA.

Varietal

Red Bourbon

Process

Washed

Elevation

1700 - 1900 Meters

Description

We are excited to get our last Brazilian microlot for this season. It comes from the Caparao region and we decided to put it on for espresso. This natural processed lot has flavour notes of chocolate mousse, roasted almonds, red berries. The coffee is creamy and intensely sweet. In the cooling you will find notes of mandarine, currants and caramel. Clayton´s coffees are 100% hand-processed and dried slowly over 20 - 30 days. The fact that Clayton roasts his own coffees to supply Michelin Star Restaurants is testimony for the deep understanding of his product. Located right next to Caparaó National Park (Pico da Bandeira) where the preservation of the environment meets real, sustainable farming.

Taste Notes

Chocolate Mousse. Almond. Creamy.

Varietal

Red Catuai

Process

Natural

Elevation

1400 Meters