Kenya gethumbwini / thika. pineapple, white tea red grapefruit, molasses.
Decaf Colombia las serranias / huila. washed & sugarcane decaffeinated.
Iced Coffee cold brewed.
Tea & Tisanes
Pu-Erh '97 Vintage
Gen Mai Cha
Ginger & Vasaka
Pacific Coast Mint
Chamomile lavender & rose.
Blueberry Bran Muffin
Fig Walnut Scone
Smoked Paprika Cheddar Biscuit
Strawberry Basil Creme Buttermilk Shortcake
Coffee Selections From Our Roastery
Herbazu (Multiple Producers) lourdes de naranjo, west valley, costa rica. watermelon, lime, lemongrass herbazú in the west valley is well known among costa rican coffees for its terrific quality, with one of their lots earning second place in the costa rica cup of excellence competition last year. run by fourth generation coffee farmers, they are pioneers of the "micro-mill revolution" as one of the first small farms to begin independently milling their own coffee in costa rica. they now have one of the finest operations in the country.
Espiritu De San Luis (Alexander Delgado, Producer) san luis de grecia, central valley, costa rica. honeysuckle, lavender, white grape juice in the last decade or so costa rica has seen some significant changes to its coffee industry. in the past, most smaller farms sold their coffee to huge mills that effectively dominated the industry, controlling prices and relationships with exporters. more recently, many small farms have turned to processing and milling their own coffee in an effort to have more control over their quality, and also obtain higher prices through direct relationships with roasters. the "micro-mill revolution," as some have dubbed it, has allowed us to work with some really terrific farms.
La Esperanza (Familia Pacas, Producer) las cruces, chalchuapa, santa ana, el salvador. la esperanza (tablón el carmen) hazelnut, cocoa, marzipan, key lime the family that runs this farm, the pacas family, has been producing coffee for three generations, and has always been at the forefront of coffee research. they’re continually investing in improvements to their farm: this year they’ve lined their receiving tanks with tiles, making them easier to clean, and have experimented with sorting coffee at different levels of ripeness to increase complexity in the cup. they’ve also split up the farm into different lots, or tablones. why separate a farm into lots? for one, the farm covers a wide range of elevation, from about 1000 to 1600 masl. this difference in elevation contributes to coffee ripening at different times in different areas of the farm. lot separation makes it much easier to pick the coffee when it is ripest — hired pickers can focus on certain lots at the right time. it’s also helpful to be able to do experiments with only certain areas of the farm, and then taste those differences on the cupping table. when colleen, our coffee buyer, cupped the lots side by side, one in particular stood out, and that’s the one we’re now offering: tablón el carmen.
Aragon (A Le Jandro Zelaya Andrade, Producer) antigua, sacatepeques, guatemala. green apple candy, plum, caramel, tangerine the zelaya family has been in the coffee business for many generations learning and sharing the best farming practices with each other. after harvesting, alejandro zelaya andrade brings his ripe coffee cherries to his cousin luis pedro zelaya’s beneficio. at luis’ mill, bella vista, the coffee is pulped and fermented employing the washed process. careful attention is paid to cleanliness, separation of lots and uniform drying times on the patio. after resting in parchment for three to four weeks, the coffee is then milled and carefully packaged in grainpro liners ready for its voyage to our roastery.
Las Flores (Cesar Fernandez, Producer) el cielito, santa barbara, honduras. cantaloupe, peach nectar, apricot this is our third year working with césar fernández. within the last year, his farm, las flores, has doubled in size to 8 hectares. cesar continues to reinvest in his farm in order to ensure the production of great quality coffees. for example, last year, he installed a new tile-lined fermentation tank. cesar ensures that only ripe cherries are harvested. de-pulping and fermentation take place only a short distance from the farm. the close proximity of the wet mill means that all coffee harvested is de-pulped and ready for fermentation the same day. we look forward to a continued relationship with cesar and las flores.
Decaf (Multiple Producers) tarrazu & central valley, costa rica. raspberry, almond, caramel
Heartbreaker Espresso our signature house blend that develops and changes seasonally. current components are: las flores, honduras el meridiano, colombia desarrollo, colombia almond, honey, hibiscus, plum, apricot
Bergamot Sage organic lemon thyme, organic sage leaf, organic peppermint, organic lemon verbena and natural essential oil of bergamot.
Shu Pur-Erh Vintage yunan, china
Welcome Blend blend of organic chamomile, rosehips, lavender, roses, and pink peppercorn. caffeine-free.
Pacific Coast Mint pacific coast, usa. spearmint & peppermint. caffeine-free.
Earl Grey bangladesh. organic black tea blended with organic oil of bergamot.
Ginger & Vasaka bangladesh. caffeine-free
White Peach fujian, china. blend of organic white peony, osmanthus blossoms and peach essence.
Gen Mai Cha japan. sencha with toasted rice kernels.
Tali's Masala Chai organic black tea with cardamom, cinnamon, ginger, cloves & spices.
Bengal Breakfast bangladesh. smooth, clean-taste, with a bit of natural sweetness at the finish. single-garden direct, sustainable, organic.