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!
El Pimiento - Finca Los Planes, El Salvador
A sweet sugar aroma with floral hints and juicy acidity. This cup has a round body and syrupy mouthfeel with a flavor of milk caramel and pear sweetness. Honey and starfruit are present in the finish.
El Pimiento is the newest producing lot from Finca Los Planes and we think it’s pretty special. Recently featured in Fresh Cup Magazine in the their article, “Experiments with Tradition,”
this is the first lot managed by Nena Hernandez.
The lot began in 2010 when Sergio and Isabel gave the land to Isabel’s mother, Monika Larde, to design it with knowledge she had gained from the Salvadoran Coffee Councel and PROCAFE. Nena was brought in to collaborate with Monica and it was decided that El Pimiento would be produced by a women-only team.
Through their hard work, diligence, and contemporary lot design, El Pimiento is producing well in it’s first year and has so far triumphed over the roya outbreak that has infested a great deal of the coffee region of El Salvador.
We are pleased to offer this lot in it’s very first year of production and look forward to Nena’s work in the coming years.
Las Brumas Honey - El Salvador
Las Brumas Honey:
A chocolatey aroma of cocoa powder and silky acidity. This cup is decadent with a strong flavor of candied pecans and a red berry sweetness. A creamy body and gentle notes of cocoa and plum round out the finish.
Juan José Ernesto Menéndez is a fourth generation coffee farmer who has been working in coffee since 1995. Las Brumas, his newest farm, is located at an elevation between 4800 - 6500 feet 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.
Ernesto is a certified Q-Grader and his influence shows in the quality of the coffee produced on his farms. This lot from Las Brumas features the Red Bourbon which is harvested only when the cherries have turned the deepest reds and purples. In 2012, this lot won the El Salvador Cup of Excellence. This season the cherries were put through the Honey Process. Coffee going through this process has the skin of the cherry removed and then carefully dried on patios with the fruity mucilage still on the bean. This imparts several flavor characteristics including a more complex acidity and fuller, creamier body.
Maracaturra - Finca El Socorro, Guatemala
This cup has a delicate orange blossom aroma and caramel flavor, with a deep creamy body, sparkling acidity, and dried cranberry sweetness. A note of red grapefruit and refreshing blood orange linger in the finish.
Our roast of this coffee garnered 92 points from Ken Davids at Coffee Review.
This uncommon varietal is a combination of a giant Maragogype bean with a more traditional and sweet, lush Caturra varietal. This unique bean, via the dedication and skill of the producers of Finca El Socorro, creates a coffee that is delicate, flavorful, and sweet.
The Maracaturra varietal from El Socorro is grown around 5500 feet near the town of Palencia. After harvest the coffee is washed and processed directly on the farm.
In 2011 the Maracaturra lot won the Guatemala Cup of Excellence Competition. El Socorro has proven to be one of the best coffee farms in Guatemala year after year. In 2007, it won 1st place in the Guatemala Cup of Excellence for the first time and took 4th place in the same competition in 2008. Such consistent results made us jump at the chance to become Direct Trade partners with Juan Diego and Finca El Socorro.
Cafetín - Costa Rica
A floral aroma of honeysuckle opens up with a creamy body and notes of nutella. Bright acidity and a marshmallow sweetness mellow into a sugary vanilla finish.
San Martín is a small village situated on a high mountain ridge in the famed Tarrazu coffee-growing region of Costa Rica; it is not located on any official map. Cafetín is a group of 25 small family farms from San Martín. Coffee grown in the village is harvested from steep slopes that range from 5500ft to 6400ft (1700m to 1950m) above sea level, making it some of the highest grown coffee in Costa Rica. Due to these altitudes and their cool mists, the coffee comes into full production two to three years later than in warmer areas, which means less coffee. It also makes for a much later harvest than the average Costa Rican coffee plantation, because the fruit matures more slowly. However, the producers’ patience and dedication to their slow growing trees is the reason this coffee has such an intense flavor and aroma, creating a balanced cup of pure, single source coffee.
Konga Natural Grade 1 - Yirgacheffe, Ethiopia
Konga Natural Grade 1:
A bright aroma of lime, with fruity hints of mixed berries makes for a great introduction to this cup. Strong floral notes and rosé wine pair well with its bright, sparkling acidity. A sweetness of chocolate and raspberry jam beautifully mellows its liveliness, while hints of bergamot appear in the finish.
This gorgeous Ethiopian coffee is produced at the Sedie station in the famous Yirgacheffe region of the Sidama province. It consists of heirloom coffee brought in from many farmers who on average each own two hectares of land. Most natural coffees from Ethiopia are never sorted above Grade 3. This coffee is a rare Grade 1 Natural, boasting minimal defects and a beautifully clean and bright bean.
Dry processed coffee is the oldest method of processing coffee. However, producing a high quality natural coffee is extremely difficult, because the farmer must let the cherry ferment to impart the fruit flavors from the cherry into the bean. Workers must constantly rake and turn the coffee throughout the fermentation process to ensure that the drying and moisture content of the coffee is even and without any defects. The result of the natural process is a sweet and fruit forward profile.
At the Sedie Station, there is a selection procedure before drying to ensure that only ripened red cherries will be processed. This extra step ensures that the best quality comes through beautifully in the cup. The cherries are dried on raised beds for a period of 15-20 days, depending on the weather conditions. In general, the temperatures during the day are in the upper-70's and in the mid-60's at night.
Finca Los Planes El Matazano - Chalatenango, El Salvador
Dessert in a cup! An aroma of cocoa fudge, with hints of caramel, bright acidity, juicy mouthfeel and creamy body. Sweet tones of candied almonds and juicy pomegranate sweetness give way to a caramel applesauce finish.
Nine years ago Finca Los Planes became our first Direct Trade farm. The Matazano lot was one of the first that we ever featured in our partnership and it continues to be one of our favorites. The Pacamara varietal is a hybrid of the traditional and flavorful Pacas varietal and the giant, high production Maragogype varietal and was first bred in El Salvador in 1958. It's large cherries produce a coffee that when roasted properly feature similar flavor characteristics to the Typica varietal.
On our first visit it was clear to us their commitment to quality and sustainable practices is top priority. They have been engaged in multiple sustainable initiatives over the last few years. Most recently Finca Los Planes installed a new water recovery system to protect the water supply and purify the water before being released back into the ecosystem.
In January Jeff was able to survey the farm, it's water recovery system, and got to work with Producer Sergio Ticas to further improve the quality of Pacamara from this lot. Together with Sergio and Farm Manager Manuelito, the most skilled coffee pickers were hired to ensure the cherry selection was carefully managed. The picked coffee was then hand sorted, leaving only the deepest, darkest red cherries to make up the Matazano Pacamara micro-lot. The results of this meticulous process
have continued to produce amazing results.