Welcome to our Single Origin Subscription - Roaster's Choice!
By signing up for this service, you will receive two 12 ounce bags a month of our favorite single origin offerings. Coffee offerings are always changing as inventory sells out and new crops come in. This is a way for you to enjoy our latest offerings by receiving two bags of coffee a month, hand-picked by members of our Green Buying and Quality Control Team, Jeff and Maritza Taylor
. Jeff and Maritza spend much of the year traveling to our Direct Trade farms, supervising the picking and processing of our coffees, before returning to taste them on our cupping table as we develop our roasts. You will find no one with a better knowledge of our coffee than these two.
Choose between a 3-month (6 bag), 6-month (12 bag), or 12-month (24 bag) subscription. Each bag will come lovingly packaged with detailed information, images, and brew notes for each coffee, and shipping is included in the price. Our Single Origin Subscription roasts and ships out on the first Monday of every month. If you would like to receive your first shipment immediately, please let us know in the Order Notes section at checkout.
Enjoy your PT's coffee, knowing it was specially curated by us!
This month's offerings are two beautiful examples of the "Kenya Process" or "Double Soak" method.
This light and lively cup has an aroma of blackberry that opens into a creamy molasses, with bright orange-like acidity and apricot sweetness. The long-lasting flavor lingers on the tongue.
The Gikanda farmers co-operative was formed in 1984 just a few hours from Nairobi, in the famous coffee district of Nyeri. The gentle rolling hills of the region sit at about 5200 feet and feature nutrient rich soil. Gikanda boasts some 700 coffee growers who produce some of the most sought after Kenyan coffees. The co-operative owns three washing stations, including Ndaroini.
This harvest of Ndaroini consists of the SL28 and SL34 varietals. SL28 is highly sought after in the specialty coffee world due to it's intense flavor characteristics. These flavors are strongly associated with Kenyan coffees. They were fully washed and dried on raised beds, using what is popularly referred to as the "Kenya Process."
La Avila Double Soak
La Avila Double Soak:
An aroma of brown sugar and cocoa opens up into a creamy chocolate and malt flavored cup that gives way to a pleasant and long-lasting cherry sweetness.
This lot of Bourbon, grown at over 4600 feet in the Santiago de Maria region of El Salvador, is processed using a unique method. We have had La Avila as a honeyed coffee in previous years, but were curious what results we would get if we processed the coffee similar to a technique that is often used in Kenya. We refer to it as the "Double Soak." After the success of this experiment last year, we are very excited to be offering this specially processed lot again.
Last year, Lucia de Ortiz
, manager of the farm for the family Ortiz, sampled the coffee and was very pleased with the results. Out of curiosity, she sent the coffee to be evaluated by a panel of cuppers at the Consejo (or quality control lab for El Salvador). Ironically, the cuppers were so impressed with the coffee, without Lucia knowing about it, they submitted it to the 2012 El Salvador Coffee of the Year competition, where it took 1st Place. (side note: the El Salvador Coffee of the Year competition is not associated with the SCAA Coffee of the Year competition.)
Winner of the 2012 El Salvador Cup of Excellence
Juan José Ernesto Menéndez
is a fourth generation coffee farmer who has been working in coffee since 1995, with Las Brumas being his newest farm. It is located between 4800 - 5500 feet elevation, on the side of the Llamatepec Vocano. The mists there are thick and volatile, lending to the name Las Brumas -- The Mists. This unique micro-climate and high elevation present unique growing conditions for the coffee trees, forcing them to mature more slowly and influencing the flavors of the coffee cherry, bringing out sweeter notes in the processed coffee. For this harvest, he waited until the cherries on the tree had turned the deepest reds and purples. His attention to every detail in the coffee process has produced spectacular results.
El Rubi Honey
The dark caramel aroma of this cup opens up with notes of syrupy honey and orange, with a black cherry sweetness that lingers through the finish.
El Rubi is a farm within the Finca Las Mercedes family of farms. Owned by the Ortiz family, Finca Las Mercedes
has everything we look for in a Direct Trade farm. This honey coffee was a crowd favorite at our Flatlanders event last year and we are pleased to be offering it again this year!
The bourbon variety from El Rubi is grown at an elevation of nearly 1400 meters near Santiago De Maria in El Salvador. El Rubi was processed using the "Pulped Natural" method, also known as the "Honey Process." The process begins similar to a standard "wet" processed coffee. The coffee skin, or cherry pulp is removed using a depulper shortly after harvesting. By removing the cherry skin, only the "parchment coffee," or green coffee covered in a protective shell called "parchment," is left. In the washed method of processing, the parchment is then "fermented" to remove or loosen the cherry pulp stuck to the bean before it is washed away in the washing process.
Flatlandars Barista Cup 2012
Both Lucia and Sergio came to Kansas to be featured at our Flatlanders Barista Cup last year. They were instrumental in providing the competitors and our friends in the industry with knowledge about sustainable farming and Direct Trade relationships. We are proud to have such great partners in the coffee world.