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Tasting notes can be a funny thing. They’re an attempt to give you an idea of what a coffee tastes like when we may not have a chance to hand you a freshly brewed sample. Around here we try not to take them too seriously and do our best to avoid telling people what they should taste. However, if you don’t taste blueberries in this coffee you might want to see a doctor. Seriously. Blueberries for days! One of our wholesale clients affectionately refers to this stuff as the “blueberry pancake experience”. This is one of our favorite Ethiopia natural processed coffees we’ve ever worked with. It’s an awesome example of why the birthplace of coffee is still the place to go for some of the best stuff in the world.
1600 - 1800m
We’re happy to now be offering a single origin decaf. For most roasters, decaf is an afterthought. It gets offered out of obligation but rarely with the same dedication shown to the rest of the coffees in stock. We’re trying to change that around here. Our decaf was selected through the same blind tasting method we apply to all of our green coffees. We picked it because we liked drinking it. Many of us had a hard time believing it was decaf! This coffee is decaffeinated using a natural byproduct from sugar processing called ethyl acetate. This allows most of the flavor to remain intact after the caffeine has been extracted. Pickup a bag and see for yourself.
Farmhouse Espresso is our blend that changes ingredients from time to time as coffees go in and out of season but always keeps its characteristic flavor. Currently, it features Misty Valley, a natural Yirgacheffe from Ethiopia and Finca Palo Blanco, an SHB EP grown in Guatemala’s highlands. It’s a blend that has plenty of fruity top end to provide a tasty and complex espresso for drinking straight as well as the nice anchored chocolate and toffee notes that let it play well with milk. The Misty Valley’s fruitiness makes for blueberries and cream in a cappuccino. Farmhouses are warm, comforting, familiar, yet challenging. They are homes for hard working people who appreciate the goodness of craftsmanship. It is in that spirit that we offer our Farmhouse blend- a versatile, comforting, and rewarding blend of top coffees to suit every need.
Bourbon, Caturra, Catuai
This SHB EP coffee is the foundation for our Farmhouse Espresso. It has all the body and cocoa finish we need for that blend. When we roast it a bit lighter and taste it on its own, we find a great example of what we love about Guatemalan coffees. Great heavy body and a long finish with a sweet and slightly tart raspberry note up front.
Think fancy lemonade… Not that from a box powder stuff the kids use at garage sales… (even though that’s awesome too). This Panamanian coffee packs an awesome meyer lemon citrus up front but is backed up with a great cherry sweetness and a lingering floral dark chocolate finish. We’ve roasted it pretty light to preserve that citrus note so we recommend grinding just a touch finer than you normally would for your pour-over methods to be sure you extract all the sweetness this coffee has to offer.
This washed coffee from Colombia provides the backbone of our Weathervane blend when roasted a bit darker. But we found we liked it all on its own when we kept it to a lighter roast profile. It provides a lighter body and clean flavors that are a great way to mix it up if you’ve been on the dark roast or Ethiopia Naturals train for a while.
El Rincon, Guji
Bourbon, Caturra, Heirloom
1500 – 1900m
Our house medium roast, Weathervane has been roasted more darkly than our other offerings. Weathervane is treated with the same attention to detail as all of our other coffees, and for the discerning coffee drinker who prefers things with a bit more roasted flavor, the proof is in the cup. Weathervane takes cream and sugar like a champ! That’s why we serve it on the daily at our shop. It also makes a phenomenal accompaniment to a dessert course. The current components in the blend are 50% Finca San Sebastian (Panama) and 50% Finca Palo Blanco (Guatemala).