HOLIDAZE BLEND sESASON 5!
Our annual holiday blend is back! Tis’ the season to enjoy this cheerful and joyous experience that is ‘the Holidaze Blend!’
Tasting notes include: Chocolate-Orange Ball, Hot Cocoa, Warm & Rich Body
Happy Holidays!
dr arruda’s RICH cup of coffee (BALANCED DARK ROAST)
Now presenting our new relationship coffee based out of Brazil. Read below to learn about the background of this coffee and it’s owner and give this a try as a pour-over the next time you visit our cafe!
Meet Dr Arruda, the visionary behind Fazenda Estrella de Lourdes. Established in 1870 and rooted in Brazil’s Alta Mogiana region. Dr Arruda’s journey embodies resilience and a family legacy. With a rich lineage of coffee producers, he triumphed over challenges, crafting a coffee with notes of rich 72% dark chocolate, english toffee, and a luscious body. Immerse yourself in the cool vibes of Dr. Arruda’s coffee; a journey that transcends generations.
nicaragua Natural
BDCS CUPPING: 87
FLAVOR NOTES: Orange Slices, Molasses, Macadamia Nut, Smooth Finish
ORIGIN: Nicaragua
REGION: Nueva Segovia
PRODUCER: Silvio Sanchez
FARM: Santa Teresa de Mogoton
VARIETY: Catuai
PROCESS: Natural
ELEVATION: 1500 masl
HARVEST: December-March FARM NOTES:
FARM NOTES:
Producer Silvio Sanchez came to coffee farming through studying agronomy. His mother loved coffee and so the two of them saved their money, took out a loan, and purchased a piece of land well-suited to growing coffee in the La Union, San Fernando region of the Nueva Segovia department.
Dense pine forests and interplanted pine trees provide shade for coffee, casting dark shadows of the deep green leaves of the coffee trees, giving Santa Teresa de Mogoton a quiet, spectral atmosphere. The farm is expertly organized, a testament to Silvio’s training as an agronomist, and the neat rows of young trees have given several successful harvests. The farm is 10 hectares and cultivates Catimor and Java varieties in addition to the Catuai selected for this lot.
Natural processing begins when cherries are picked, weighed, and checked for quality at the farm. Next, cherries are transported an hour and a half down the mountain to the warm, dry town of Ocotal in plastic boxes to keep the cherries in good shape. The drying is done in full sun on African drying beds at the Expocamo mill. The coffee is constantly turned and sorted for uniformity. Each day’s picking, called a “partida,” is delivered and dried separately.
Ethiopia Yirgacheffe Natural
BDCS CUPPING: 87.5
FLAVOR NOTES: Blueberry, Blackberry, Dark Chocolate
ORIGIN: Ethiopia
REGION: Yirgacheffe
PRODUCER: Various Smallholder Farmers
FARM: Various Smallholder Farms
VARIETY: Various Heirloom Vatieties
PROCESS: Natural
ELEVATION: 2000-2300 masl
FARM NOTES:
This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. This is a Grade 1 Ethiopian coffee.
