La Pastora is the Costa Rican coffee you talk about when you talk about Costa Rican coffee. This washed coffee is approachable, clean, and classic with a juicy twist. With just enough nuttiness to temper the syrupy, plummy sweetness, the La Pastora is the perfect subject for whichever brew method has your fancy.
This coffee is a collection of smaller lots from producers around the town of Gigante in the Huila Department of Colombia. Grown at elevations ranging from 1500-1900 meters above sea level, these coffees are processed through small washing stations at each farm and then dried on raised beds under parabolic covers. Once in Gigante, with its signature giant La Ceiba trees, it’s sorted and ready to travel—soon to be headed to other “Gigantes” in San Francisco.
Coatl Coffee medium roast is a single origin 100% arabica bean coffee from Chiapas, Mexico. The taste profile is a smooth traditional roast with full body, balanced acidity, and complexity. Our coffee is hand selected and processed then imported to our roasting facility in Oceanside, CA where we manually roast on our high tech roasting equipment. Recommended brew for our medium roast is pour over or a traditional style cold brew.
This organic coffee comes from five small farms owned by the Castillo family in the municipality of Jinotega. Juan de Dios and his wife Miriam Aruaz began buying the land to form the Paraíso farms in the 1980’s with money earned from their tailor shop, which is still in operation today. Sweet black cherry, dark cocoa, clean finish.
Coatl Coffee dark roast is a single origin 100% arabica bean coffee from Chiapas, Mexico. The taste profile is a full bodied bold roast emphasizing tasting notes of citrus, roasted cacao, almond. Our coffee is hand selected and processed then imported to our roasting facility in Oceanside, CA where we manually roast on our high tech roasting equipment. Recommended brew for our dark roast is espresso or traditional 22-24 hour cold brew.
Decaf gets kind of a bad rap. We want to change that. The decaf we’ve selected is processed using the E.A. method, a natural process which maintains the coffee’s integrity during decaffeination. The E.A. process includes soaking the unroasted coffee in a solution of water and Ethyl Acetate (E.A.) to bond to the caffeine, extracting it out of the bean. Once all the caffeine is out, the bean is steamed to remove residual E.A., and voila! You’ve got decaf, baby! Once it gets to us, it’s roasted to bring out the best, and to suit a great many taste buds. We’ve created a coffee with classic flavors, but with a deep and surprising complexity.
As a roaster that is committed to promoting our producers and bringing them out of anonymity, single-origin espresso has always been important to us. The best shots of espresso we’ve ever had have been single origin–dynamic, sweet, and complex. They are balanced, and good in milk to boot.
Throughout the year we will be showcasing eight to twelve single producers in homage to our original Sweet Tooth blend. An anti-blend that explicitly showcased the producers whose coffees comprised it. Sweet Tooth will be a rotating single-origin bean on which we’ve put our stamp of approval as a great shot of espresso.
Peru Rancho Sabancaya is sourced from Norandino, an umbrella organization established in 2005 to support a sustainable coffee supply from three cooperatives (Cepicafe, Cenfrocafe, and Sol y Café) in the northern regions of Peru. Collectively these cooperatives have a total of 7000 members who cultivate 25,000 acres of coffee across Piura, Cajamarca, Amazonas, and San Martin. Noradino aims to promote fair trade, sustainable development, and organic farming practices while improving the quality of life of its members. Coffee farmers receive training in land management, irrigation, storage, organic practices, efficiency, quality control, and reforestation, invaluable tools, ensuring the utmost product quality in a competitive market.
Located in a lush valley near the extinct volcano Tecuamburro, Finca Nuevo Vinas has been farmed by the Keller family for over 100 years. This long history has seen the farm undergo many changes, with one of the most important being the decision in 2003 to make a full transition to organic farming. Sustainability and environmental stewardship are key components of their philosophy, with 200 hectares of their land set is aside as a nature reserve.
This coffee is from the Caldas region of Colombia. It is decaffeinated using the ethyl acetate, a naturally occurring compound and solvent which is derived through fermenting sugar cane. We like this process because it leaves the origin character more intact than other methods are requires less energy usage as the processing is done in Colombia before transport to the US.
In an effort to create a decaf that matches the caliber of our regular offerings, we pre-selected coffees with a bright and sweet profile before they are sent to be decaffeinated. At the Descafecol plant in Manizales, the caffeine is removed, as though by magic, using naturally occurring Ethyl Acetate derived from sugar cane. You’ll find Ethyl Acetate in green coffee as well as various fruits, and it is the most common ester in wine.