Our annual holiday blend has become our most popular coffee both for our guests and staff. We’ll bring it out again in mid-November and once it’s gone, it’s gone. It’s super fruity with a good percentage of a natural processed Sumatran. This very unusual coffee is cupping with flavors of strawberry jam, lavender and toasted bread (seriously!).

We cupped a lot of coffees from a lot of importers.  This one came from an importer that we have cupped with in New York but from whom we’ve not purchased.  We cupped the Kenyans blind and this one was the clear winner – stunning bright fruit acidity.

Citrus / orange blossom fragrance, with a pleasant fruity brightness, flavors of tangerine and currant, all of which carry through into a sweet finish.

Great Kenyans like this are hard to find and really exciting when you get one like this.

Enjoy!!

In Atlanta this spring at the SCAA conference, we cupped 3 tables of Indian coffees from our friend Nishant Gurjer.  We were actually looking for the best of the many fine robustas that they carry, when we came across this natural processed arabica.

It was a shocker!  It had as much clean fruit flavor as any African coffee, yet oh so unique. It has a bright floral aroma with a flavor reminiscent of a pineapple.  Yes, sweet pineapple.  Every time we taste it, it’s unmistakable.  It also has a small amount of spice.  It has a wonderful full body and crystal clear finish that makes you want to go back immediately for another sip.

We bought most of the tiny lot that made it to the states and we are thrilled to offer this coffee.

June’s Roaster’s Pick is  Guatemala Trapichitos.

This fantastic Guatemalan comes to us from our friends Al Liu and Craig Holt in Seattle.

The coffee has everything we look for:
- nice floral fragrance
- sweet, clean cocoa flavor
- very pleasant citrus brightness

Wholly wonderful.

The story of this relationship coffee is astounding.  The native (Mayan) farmers
were forced from their land during a brutal civil war.  Through the efforts of a Seattle-based NGO, they’ve been able to buy back some land and grow coffee.  Craig Holt set up a program where the farmers set the price for their coffee.

Another stunning East African coffee, following on the footsteps of our popular
Rwandan.   This coffee is complex and rich. A floral fragrance gives way to rich almost savory dark flavor with notes of vanilla and sage.

A complex long finish.