We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer . We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine tune our roasts over the last nine years.
This coffee is from family owned farms organized around the Chelelektu mill located in the Kochere woreda of the Gedeo zone of Ethiopia. The Gedeo zone is named after the Gedeo people who are indigenous to this area. The Kochere micro-region has long been known as one of the best origins for southern Ethiopian coffee. The combination of very high altitude and iron- rich, acidic soil creates the ideal growing situation to produce the bright, floral Yirgacheffe profile.
• Roast: Light (filter coffee)
• Region: Kochere, Yirgacheffe district
• Varietal: Mixed Heirloom
• Altitude: 1850-1950 MASL
• Producer: Small lot holders
• Process Method: Washed
• Profile: Ginger, lemongrass, mandarin and grapefruit