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!
Dioselina - La Palma y El Tucan, Colombia
Deeply sweet aroma of brown sugar with fruity hints of cherries, crisp acidity, and a buttery mouthfeel. This cup features lovely complex tones of candied pecans and plum with a gentle note of cinnamon and lingering cola-like finish.
This coffee is grown in the department of Cundinamarca located on the eastern range of the Colombian Andes. The region has unique microclimates and environments with temperatures averaging 70 degrees, a relative humidity of 75%, and a minimum of 1,600 sunny hours per year. This makes Cundinamarca a land filled with great biodiversity and ecosystems, with ideal conditions for producing high-grown specialty coffee.
Doña Dioselina Piñeros owns the Buenos Aires III farm and lives there with her daughter, Carmen Poveda. Over the last two years the women have partnered with La Palma y El Tucán by working with their picking team who sort the coffee several times until the cherry is free of defects before sending it to the wet mill.
At the mill, this lot was put through a Mixed Fermentation Process which has resulted in a beautifully complex cupping profile.
La Avila Double Soak - Finca Las Mercedes, El Salvador
La Avila Double Soak:
A citric orange aroma, vibrant acidity and syrupy body. A golden grape sweetness pleasantly brightens a deep brown sugar flavor softening into an orange marmalade note in the finish.
This coffee comes from La Avila, the highest lot at Finca Las Mercedes. This is the third year that we are offering the Double Soak micro-lot of La Avila, following the success of this unique processing experiment in 2012 and 2013.
The Double Soak Method:
Within hours of the cherry being harvested, it is brought to the mill at the farm where it is depulped quickly. After depulping, a small amount of the sweet mucilage remains on the outside of the bean. The coffee is left in a fermentation tank where enzymes help break down the remaining sweet, honey-like mucilage. After fermenting for 12-18 hours the coffee is sent through washing channels to completely remove the mucilage. Up to this point, the process is identical to a washed coffee. The difference comes in the next step. With the Double Soak method, the coffee is moved into a special tank to soak for an additional 24-hours. The tank is then emptied, and the process is repeated, filling the tank again and letting the coffee rest for 18-24 additional hours. After the second soak, the coffee is moved to the drying patios before being packaged and shipped to 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.