Family-Owned | Ethically Sourced | 100% Specialty Coffee
A one-of-a-kind coffee roastery and cold brew production facility.
Our proprietary in-house roasting philosophy is based on our deep knowledge and appreciation of coffee, honed over decades of experience.
The state-of-the-art Diedrich CR35 Semi-Automatic Roaster guarantees a perfect roast, bringing quality and consistency to every cup.
Introducing our Espresso, a dark roast blend that embodies the perfect balance of boldness, cleanliness, sweetness, and fluffiness. Crafted with precision, this exceptional blend is designed to elevate your espresso experience to new heights.
Our Espresso is roasted to perfection, showcasing the rich flavors of chocolate with a clean and smooth taste. The sweetness is just right, complementing the robustness of the coffee, and the velvety texture creates a fluffy mouthfeel that lingers on the palate.
Sourced from the finest coffee beans from around the world, our Espresso is a testament to our commitment to quality and flavor. With its bold and distinctive taste, this blend is ideal for those who crave a robust espresso shot with a touch of sweetness.
We are incredibly excited to bring this wonderfully unique coffee to you, just in time for Autumn!
Aponte Village is a high-altitude indigenous farming community in Nariño, Colombia, renowned internationally for producing exceptional honey-processed specialty coffee. The Inga community of Aponte is comprised of descendants of the ancient, pre-hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge.
The Caturra coffee varietal has been planted in the Inga territory, on smallholder properties in the Resguardo Inga Aponte, at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly shedding nutrient-rich ash, makes for an exceptionally complex and sweet coffee.
For this Caturra lot from Aponte Village, ripe coffee cherries are selectively harvested, carefully sorted, and depulped while leaving the mucilage intact. Rather than being fully washed, the coffee is dried with the remaining fruit layer still attached to the parchment. This Honey process enhances the coffee’s natural sweetness and rounded mouthfeel.
Producers process the coffee on their own farms, drying the parchment in stacked raised-bed solar dryers. This approach reduces the amount of water required for processing while allowing the sugars in the remaining mucilage to contribute to the development of sweetness, body, and fruit complexity. The coffee is carefully managed throughout drying to promote even moisture reduction and preserve the coffee’s natural characteristics.
WE TASTE:
Stewed pears, sweet potato pie, butternut squash, and everything you love about fall!
WE FEEL:
Like putting on your favorite sweater on a chilly day.
Nestled in one of Guatemala’s rare non-volcanic regions, Huehuetenango’s remote location has shaped a distinctive tradition of coffee production. Here, most farmers carefully process their harvests on-site, allowing them to preserve the unique character of their coffee. Ripe cherries are hand-picked with care and depulped on the farm using small hand-powered or electric drum pulpers. The parchment is then left to ferment in buckets or bags, before being gently washed to remove any remaining mucilage. To protect the environment, all water used during pulping and washing is naturally filtered through earthen systems, ensuring that no organic residue seeps into local waterways.
WE TASTE:
Apple Cider Donuts, Cinnamon Toast
WE FEEL:
Like we’re in a cozy cabin on the first crisp morning of Autumn.
