duck-rabbit coffee

11/27/2022

11/22/2022

Finca Miravalle sits on the slopes of the Apaneca Ilamatepec mountain range not far from Santa Ana volcano. Luis Duarte owns the farm. It sits at about 1500 meters above sea level.

This micro-lot is the H1 F1 or Centroamericano varietal. The hybrid is a cross between T5296 (a disease resistant varietal with Robusta in its lineage) and Sudan Rume.

The cup is clean and very approachable with apple-like acidy, nice sweetness, notes of honey on toast, green grape, and macadamia nut.

Available on our website now! Will hit cafe shelves Friday.

11/21/2022

☕️

11/15/2022

This coffee is from last year's Mexico Cup of Excellence winner Pepé Arguello. Pepé’s father was a well-known producer in Chiapas. When Pepé purchased Finca Santa Cruz he bought it with the intention of building his business around quality. He takes a precise, agronomically advanced, and conservation-focused approach. He is experimental, collaborative, and always working to improve and refine.

At Finca Santa Cruz coffee grows in harmony with the surrounding nature reserve. The farm is filled with native, shade-providing Inga trees. When it comes to processing, coffee is harvested according to Brix (measurement of coffee fruit’s sugar content), then floated in water to identify and remove underripe cherries before being pulped and put into concrete tanks where it ferments for 20-72 hours. Fermentation times are impacted by ambient temperature and weather, but ultimately pH is used to determine length of fermentation. After fermentation coffee is dried on mesh covered raised beds for 17-25 days. Moisture levels are closely monitored with a hydrometer throughout the drying period.

All the carefulness and hard work put in at Finca Santa Cruz is evident in the cup. The cup is super nice. It is very clean, vibrant, and complex with nice caramel tones, malic acidity, and top notes like blackcurrant and tart cherry.

11/11/2022

Wamuguma is a coffee processing station at the base of Mount Kenya. The area’s rich, deep, well-draining volcanic soils are ideal for growing coffee. This coffee went through the 72 hour process technique common in Kenya. The coffee is pulped, fermented, washed, fermented, washed, and then soaked before drying leading to a cup unparalleled in clarity. The cup is bright and juicy with notes of white grape, apple cider, and Key lime.

11/05/2022

Xinabajul Producers offers a crowd pleasing cup. Xinabajul is the name of the original Huehuetenango town as well as the name of the direct trade program (Proyecto Xinabajul) that this coffee was sourced through. This lot is a blend from six small-holder famers in the Huehuetenago region, specifically the Santa Barbara, Cuilco, La LIbertad, and San Pedro Necta growing areas. The cup is well-balanced with nice bittersweetness, base flavors of raw sugar and honey roasted nuts, and notes of dried fruits, granola, and chocolate covered almonds.