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4-2021 Release

For the 4-2021 release, we’re roasting a honey processed coffee from the Gahahe Station in Burundi. This selection has a soft, clean cup character with burned sugar sweetness, bergamot orange fragrance, old-fashioned spice cookies, and a heavy black tea acidic impression.

Gahahe Station is a coffee cherry collection site in Gatara Commune, Kayanza, Burundi’s northern province, on the Rwandan border. It’s located at an elevation of just over 1800 meters above sea level and serves as a collection point for approximately 600 local farmers who are also members of the station. Farmers in this area often grow older bourbon varieties, the original coffee cultivar brought to the region by Catholic monks from the island of Reunion in the 1930s.

Gahahe was established in the mid-1980s when the World Bank was heavily investing in Burundi’s coffee sector, and washing stations like this one were built to serve the surrounding coffee communities, complete with an eco-pulping Penagos for processing coffee cherry. They’ve recently been taken over by a Burundi coffee investment group, which can provide agronomical assistance to station members, regular maintenance of washing station equipment and drying beds, and management teams who follow the coffee deliveries from cherry selection to keeping lots.

After partnering with this organization, many of the stations have performed well in Burundi coffee competitions, with Gahahe placing fourth in 2015 and seventh the year before. This is a honey process lot, which means the depulped coffee skips the wet processing fermentation stage and goes straight to the drying beds, where the coffee dries with the fruit intact. This can result in a fruitier, lower-acid cup.

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3-2021 Release

For the 3-2021 release, we’re roasting from the Santiago region in Guatemala. This offering has a dark brown sugar sweetness with notes of candied almond and chocolate covered walnut.

This coffee comes to us from the Lake Atitlán area of Santiago. It consists of several different lots of coffee from small-holder local coffee farmers, most of whom are of indigenous Mayan origin. Nestled between the volcanoes of Toliman, Atitlán and San Pedro, the area contains nutrients rich in volcanic activity. The altitude varies between approximately 1500 and 1600 meters above sea level. The whole cherry coffee is sold to a local farmer who has a medium-sized milling facility in Santiago, where it is processed and dried on cement patios. 

The coffee is balanced and bittersweet, with a round mouthfeel, and works well with various brewing techniques, including espresso.

We have a very limited amount available for this release. 
Pre-ordering now guarantees you’ll receive yours when it ships in March 2021.  

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2-2021 Release

For the 2-2021 release, we’re roasting a dry processed coffee from the Fazenda Serrinha in Brazil. This offering has a rustic sweetness, and hints of Brazil nut, peanut, and dried prune.

“Serrinha” is the name of one of two farms operated by the family of Jose Maria de Oliveira. The farm is located in the growing-region of Campos Altos, the town itself sitting at 1000 meters, much higher than what is average altitude from much of the Cerrado region. This particular farm tops out around 1200 meters above sea level, and is planted in several different varietals, this being a Yellow Bourbon separation. Much of the coffee is still manually picked, as part of the farm is situated on a slope, a grade that does not allow for mechanical harvesting. This particular coffee is dry processed, meaning the whole cherry is picked from the tree and then laid out to dry for roughly 30 days, after which the dried cherry and parchment layer are mechanically removed. This type of processing tends to impart some fruited flavor on the seed, as well as mute acidity, and produce a big body flavor.

We have a very limited amount available for this release. 
Pre-ordering now guarantees you’ll receive yours when it ships in February 2021.  

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1-2021 Release

For the 1-2021 release, we’re roasting a peaberry coffee from the Korgua Estate in Papua New Guinea. This offering has a toffee sweetness, with hints of lemongrass, berry, and chocolate flavors.

The Korgua Estate resides in the Nebilyer District of Papua New Guinea. Korgua Estate sits at about 1400 meters above sea level and its trees are planted mostly in older Bourbon and Typica cultivars. This is a wet-processed coffee, meaning the coffee cherry and much of the fruit is stripped from the seed using depulping machinery, and then the seed, still covered in sticky mucilage, is submerged in water tanks where it ferments overnight, breaking down the remaining outer layer of fruit. This is a peaberry selection, meaning it consists of only the small, round beans, separated during dry milling on large vibrating tables. Peaberries occur in about 3% of every coffee tree’s yield and are a result of one seed embryo dying and the cherry only forming a single, round-shaped seed instead of two. The bean is denser, therefore, capable of producing a higher level of sugar caramelization during roasting and very sweet, fruited notes.

We have a very limited amount available for this release.
Pre-ordering now guarantees you’ll receive yours when it ships in January 2021.