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Streamline Espresso (world famous) (Blend) |
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There is the crema, brick red-brown and thick. Its pillowy viscosity clings to the sides of the warm demitasse. In a swirl around the cup, it offers fleeting notes of fresh pine that plump into a full, soft caramel aroma. Streamline's fruit---juicy blueberry and blackberry--carries it accross the palate in no rush: toasted hazelnuts, bittersweet chocolate, and brown sugar each take their time on the tongue before melting into a butter frosting mouthfeel. The four coffees working together here are a linear, tight knit bunch. They have dinner together and laugh until their bellies hurt, kind of like us. |
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Deco Decaf (Blend) |
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Organic/Fair Trade/Water Processed |
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Okay. So it's decaf. But listen: dried cherries and prunes in the dry aroma become black cherries and soft plums in the cup. Indonesian beans are the base here, they lay down the heavy bodied , fruit focused structure for the Central and South American coffees to show their cinnamon graham cracker and baking chocolate softness. Grown and processed without chemicals and decaffeinate for your guilt free (coffee) drinking pleasure. |
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Empire Blend (Blend) |
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In homage to the art deco masterpiece that popular opinion believed was impossible, our Empire blend was thoughtfully created to carry the distinction of "the only blend that is not espresso". We chose three Latin American coffees that would compliment each other well in body, acidity and mouthfeel and the results are delightful: tobacco, dried fruit and toasted marshmallow followed by a clean, balanced cup full of sweet chocolate and linear acidity. Perfect if you can't decide on a single origin, perfect with toast in the morning or cookies in the afternoon. |
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Triborough Espresso (Blend) |
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Organic |
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The complex, intense Streamline Espresso now has a laidback country cousin: the Triborough Organic Espresso blend. This well balanced, heavy bodied espresso first hits your nose with a delicate floral sweetness, followed by a buttery caramel mouthfeel. Take the time to savor the marzipan, clover honey, and bittersweet chocolate as they lounge around on your tongue. Add steamed milk, and it turns into a smooth as silk chocolaty dessert, perfect for sipping on those days when you just want to escape from the hustle and bustle. |
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Ethiopia Yirga Cheffe Koke (Single Origin) |
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Roaster's Notes: Yirgacheffe is the most heralded coffee region in Ethiopia, known for producing delicate and complex coffees that are loved by coffee aficionados around the world. Koke is a small district in the northeastern part of Yirgacheffe, and one of the most mountainous areas of Yirgacheffe, reaching heights of almost 6,000 feet. Harvested by small-hold farmers in the area from indigenous coffee varietals, the genetics, elevation, and soil contribute to the sweetness, acidity, and complex flavors found in the coffee from Koke. After picking, the ripe coffee cherry is then milled at the station owned by Solomon Worku, who has produced award winning coffees in recent years. To keep the production consistent and support the farmers who grow the cherry, every year Solomon distributes 200,000 coffee seedling to the farmers at his own cost.
Tasting Notes: In the aroma: hints of gardenia and rose; in the cup: bright lemony-citrus acidity balanced by intense sweetness, light body.
Region: Koke is a small district of Yirgacheffe region located at 3 Km at the northeastern part of Yirgacheffe
Elevation: ~1800 meters
Processing: Washed |
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Ethiopia Sidama Shakisso Nekisse Reserve (Single Origin) |
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Ethiopia Sidama & Shakisso Nekisse
This is Victrola's Grand Reserve Coffee. The Nekisse is the famed New York Times cup of coffee. This coffee is hand sorted, grown without pesticides and processed to unlock the one-of-a-kind quality. The Nekisse was purchased from the trend setting Ninety Plus who developed this coffee by managing all phases of the supply chain from planting to farm management to distribution. We know you will enjoy this coffee as much as we do.
Tasting notes: Exploding with ripe fruit and flowers, this silky bodied, intensely sweet and very clean coffee mingles blueberry, honeydew, jasmine, brandy and cocoa in the cup.
Country: Ethiopia
Region: Sidamo, Shakisso
Production Localities: Neji, Kele, Derba, export milling in Addis Abeba
Language: Amharic/Sidama/Oromo
Primary Variety: Mixed Heirloom
Soil: Volcanic, Nitosol
Altitude: 1,800+ meters
Harvest: December
A Friendly note from your Roasters, due to this coffee's special limited nature please be patient and expect your delivery to take a few more days. We only roast this coffee once a week, no old coffee for you. |
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Brazil Pulp Natural Condado Red Bourbon (Single Origin) |
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Brazil Carmo De Minas Condado Estate Reserve
Roaster's Notes:
Originally produced to be submitted to Brazil’s Cup of Excellence, the farmer's, Pedro Chaib de Sousa, crop was just shy of the necessary yield for the competition. When Pedro discovered that he would not be able to submit this coffee to the competition, he sent us a sample. We jumped on it. We are delighted to get this Micro-Lot of delicious, exquisitely produced coffee. The Condado has the special distinction of being both a Farm to Cup and a Victrola Reserve coffee.
Tasting Notes: This rich, medium bodied coffee has hints fresh-cut wood and macadamia nut.
Farm or Brand Name: Condado Estate
Region & Geography: Carmo de Minas
Altitude: ~1000 meters
Cultivars: Red Bourbon
Processing: Pulp Natural
Producer: Pedro Chaib de Sousa
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Kenya Mitondo (Single Origin) |
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Estate AA Micro Lot |
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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.
Tasting Notes: Dynamic and complex, our Kenya displays nectarine, red currant, kiwi, mulling spices, and a subtle wintergreen finish.
Farm: Mitondo
Processing: Fully Washed |
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Brazil Canaan Estate (Single Origin) |
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We are excited to debut our brand new “farm to cup” label with this exceptional natural Brazil. When you see the label you can be assured that the coffee is completely traceable, that we paid the producer a fair price, and that good farming practices were used. The farmer Sergio is a friend of Victrola who owns a number of neighboring estates in the Carmo de Minas region of Brazil. Sergio produces consistent, high quality coffees that we find exceptionally good. This Canaan Estate cup shows lows acidity, a medium body, and a malty sweetness with nutty undertones. |
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Sumatra Lintong DP (Single Origin) |
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Sumatra Lintong DP |
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Lintong coffees are grown in a relatively small region just southwest of Lake Toba in the district (kecamatan) of Lintongnihuta. Lake Toba is the largest volcanic crater lake in the world, and is the result of the largest volcanic event on earth in the last 25 million years!
The Lintong balances notes of cedar and tobacco with a surprising exotic fruit character in the cup.
Tasting Notes: The Lintong balances notes of cedar and tobacco with a surprising exotic fruit character in the cup.
Processing: Semi-washed
Varietal: Djember, Ateng, TimTim |
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El Salvador Finca LaFany (Single Origin) |
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This family-run farm has been producing coffee since 1870 and has been passed from generation to generation. The name ‘La Fany’ comes from the name of a woman baptized back in 1870 by ancestors of the Silva family, General Fabio Morán and Etifanio Silva. Today, the farm comprises a total of 27 hectares, all of which are planted with 100% traditional Bourbon coffees. The crop is cultivated and hand-picked and provides work for 24 families from the community. The farm is part of the Mesoamerican Biological Corridor System that stretches all the way from Mexico down to Panama. When this network of ‘protected highways’ enters El Salvador, it passes through the shade grown coffee regions, which act as a ‘substitute forest’. For this reason, coffee farms in this area play a vital role as a sanctuary for most of the 520 migratory and native bird species found in this part of the world.
Tasting Notes: firm sweetness, vibrant citric acidity, juicy mouthfeel, notes of demerara sugar and toffee and great dimension
Region/Province/District: Department of Ahuachapán, Municipality of Apaneca Ilamatepec Mountains
Producer: Luis Silva & Family
Elevation: 1,450 meters
Varietals: Bourbon
Processing: Fully Washed |
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Tanzania Ruvuma (Single Origin) |
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Roaster's Notes:
Grown in the remote corner of Tanzania, along a road to Zambia in volcanic soil, the Tanzania Mbinga Ruvuma is light bodied and sweet. Many of you have enjoyed this coffee as our Summer cold brewed Toddy. Extra care is taken in the production and the processing of this coffee. Instead individual farmers pulping their own micro lots in their back yards, they bring the coffee to the pulping mill, where each bean is inspected for ripeness before being processed. This extra step ensures a higher quality coffee, but (thankfully) the Farmers are paid the same price as if they had done the processing themselves.
Tasting Notes:
Fragrance & Aroma: toast, apple-blossom honey, tropical fruit.
Flavor: Plumcot.
Body: light.
Acidity: citrus, juicy, kumquat
Farm or Brand Name: Ruvuma (smallholder)
Region & Geography: Mbinga District, Ruvuma Region. Tanzania; steep hillsides
Altitude: 1200m ? 1800m
Climate: Monomodal rainfall (wet season November ? April), Rainfall 1600mm
Soil Type: Volcanic loam
Cultivars: N5, N39 (Bourbon)
Processing: Washed |
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Guatemala Patzun (Single Origin) |
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Finca Bourbon |
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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 |
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