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 | |  | Ethiopia Sidama Ardi
Roaster's Notes:
From the Guji region of Sidama, Ethiopia comes an award winning naturally processed coffee named Ardi. Just as the coffee tree is native to Ethiopia, so is the 4.4 million-year-old early hominid (Ardipithecus ramidus) this coffee is named for. Naturally processed coffees are dried with the fruit still on the bean, imparting strong fruit character to the cup. The Ardi is prepared to a higher standard than your typical natural Sidamas. Only the ripest coffee cherries are sourced from local farmers and then carefully dried on raised screen beds to produce a sweet and clean cup. For those who have been missing natural Ethiopian coffees this past year, Ardi is the coffee we’ve all been waiting for. In fact, this coffee is so good is took first place in Ethiopia’s Taste of Harvest competition this season.
Tasting Notes:
Sweet strawberry and blueberry fragrance, and pomegranate, orange, cocoa and lime in the cup. A sweet and tart cup with light, tea-like body.
Region: Guji, Sidama
Elevation: ~5900 feet
Processing: Natural Process, Dried on raised beds | | | | | |  | Guatemala Huehuetenango Finca Vista Hermosa - Direct Trade
Roaster's Notes: We've been anticipating the return of one of our favorite coffees, Finca Vista Hermosa, for some time now. We were able to visit the farm and see first hand the care the Martinez family takes in cultivating their crop. For over 50 years, in the hills of Huehuetenango, Guatemala, they have built a legacy on producing only the highest quality coffee.
Tasting Notes: Hints of raisin and cocoa in the aroma. Well - balanced with a pleasant acidity, notes of chocolate, toffee and a pervasive plantain-like sweetness.
| | | | | |  | Guatemala Patzun - Finca Bourbon
Roaster's Notes:
One of the oldest farms in Guatemala, Finca Bourbon, named for the prized coffee varietal, has been family owned since 1878. The heirloom (70-100 year old) bourbon trees planted in the farm's fertile volcanic soil produce excellent coffee. The quintessential Guatemala, the Bourbon is medium to heavy bodied, balanced and clean. In the cup, savory and spicy flavors predominate complimented by a pleasant sweetness. The sustainable Finca Bourbon is certified organic and certified bird friendly by the Smithsonian Institute.
Tasting Notes: Lower toned and savory with a cinnamon like spiciness. Balanced and sweet.
Region: Patzun
Farm: Finca Bourbon
Elevation: 4921-7956 Ft.
Processing: Fully washed and sun-dried
Average Annual Rainfall: 126 Inches
Average Temperature: 15-20 Degrees C.
Type of Soil: Volcanic
Farm Size: 286 Hectares
Coffee growing area: 96.44 Hectares | | | | | |  | Kenya Mitondo Estate AA Micro Lot
The Mitondo Estate’s outstanding cup profile led us to purchase a small amount of this Kenyan microlot. Dynamic and complex, this coffee displays nectarine, red currant, kiwi, mulling spices, and a subtle wintergreen finish. Like many of the best Kenyas, the Mitondo Estate was purchased through the government run coffee auction in Nairobi. Unfortunately, these auctions do not always result in the most traceable lots, leaving us without detailed information about the producer. For those who love East African coffees the Mitondo will be a treat, with different layers of flavor emerging as the cup cools. | | | |
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