Each lot is hand sorted multiple times and processed with attention to detail. All of their washed milling is done in Addis Ababa. After picking and hand sorting, the coffees are floated, demucilated takes off all pulp and mucilage , washed in the channels, and brought out to the temporary drying beds for 24 hours before being brought to the normal raised drying beds. These lots are agitated several times a day for even drying and hand sorted a few more times on the table while drying.
The attention to detail is the reason why this coffee shines and is an absolute banger as an espresso style roast. The citrus peach notes really balance well with the sweet milk chocolate produced from the longer slower roast profile.
Although this is the perfect coffee to enjoy on espresso, it is also excellent on drip or batch brew. You select how often you want a delivery, we do the rest. One flat price plus shipping. You get it delivered straight to your door at peak roast time. Subscribers will get to sample all of our current roasts, except for our Modern American and Most of the time these never make the online store, and are only in our shop for a short period.
For freshness, we recommend getting shipments as frequently as possible. As a coffee roasting company, our passion is to always highlight the flavors that are unique to each region, processing style, and variety and this is most commonly done with lighter trending roast styles.
The is the only coffee that we showcase with what a well done slightly darker roast should taste like. The components are rotating quarterly to continue our vision of seasonality in coffee. In , is when we first had the opportunity to visit Guatemala. We arrived at the Guatemala City airport and immediately drove about three hours west to a small town on one of the most beautiful lakes in the world, Lago Atitlan. Perched on the cliffs surrounding the lake is a small town called Panajachel where we stay while visiting San Isidro Chacaya farm.
