Single Origin Subscription



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!

April's Offerings

This month's offerings feature one of our Direct Trade partners and an award winner from a contest judged by our very own Jeff Taylor.

Las Mercedes Peaberry

Las Mercedes Peaberry: Floral tones in the aroma give way to notes of cocoa nib and tangerine, with a creamy body, juicy acidity, and syrupy pear sweetness. Roasted almonds linger in the finish.

This micro-lot is now available exclusively with the April edition of the Single Origin Subscription box!

In the Santiago de Maria region at nearly 4900 feet (1500 meters), the bourbon variety from El Pepinal is hand-sorted to separate the peaberries. The micro-lot coffee is then washed and processed directly on Finca Las Mercedes.

Finca Las Mercedes is a family farm that has been passed down through five generations of the Ortiz family. Through their 125 year history, they have obtained a reputation as one of the elite producers in El Salvador. We have worked very closely with Lucia Ortiz and Finca Las Mercedes, experimenting with their bourbon variety. Most coffee cherries typically have two coffee seeds, or beans. The beans face each other as a pair with each having a flat side. The peaberry mutation has to be hand sorted, as there is a small percentage of cherries on each tree that only produce 1 seed in the cherry. That bean is smaller and rounded, without the flat surface. These seeds typically carry a more concentrated flavor as a result.

Lucia was also a featured guest at our 2012 Flatlanders Competition.

Flatlanders Barista Cup 2012

Don Benito - 3rd Place National Competition

Don Benito: An aroma of citrus with notes of dark honey, juicy acidity and round body are featured in this cup. Notes of roasted malt are prevalent with a complex sweetness of dark honey, white grape, and sugary mouthfeel.

Between August and September of 2013, over 500 coffee producers participated in the 9th Annual National Competition of Quality Coffee in Peru. Of those 500, only the top 16 made it to the finals. This table was judged by an international group of the world's best coffee tasters, including PT's co-founder Francisco Serracin.

This final stage took place between the 24th - 27th of September, narrowing down the 16 finalists to the Top 8 selections. This coffee from producer Mauro J. Benito Goyzueta took 3rd place.

March's Offerings

This month's offerings feature our oldest Direct Trade partner and one of our newest.


Payacal: This cup features a round body and vibrant acidity. Its strong notes of red grape and marshmallow are accented by a brown sugar sweetness and chocolate nuance that lingers through the finish.

This is our second offering from our latest Direct Trade partner in Colombia, La Palma y El Tucan! Payacal is part of the Neighbors & Crops coffee relationship program. This program creates a sustainable coffee production model that is bringing welfare to more than 150 coffee growing families in the region.

This coffee was picked by La Palma & El Tucán's own "picking team," a specialized group of cherry-pickers who receive professional training on coffee selection techniques, always following very strict parameters set for each cherry varietal.

For 2013's harvest, La Palma & El Tucán worked with 40 families to buy and process their coffee cherries, while controlling every step of the process. The result was a versatile and distinctive mix that exalts the best coffees from the Pacayal village, out of which Hernando Ovalle of Finca Alto de la Capilla stood out for crop quality

The washed process for this particular micro-lot featured a 19.5 hour aerobic fermentation without water, followed by over 8 days of careful sun drying.

For more information about this micro lot, we have a provided the document, What Lies Behind the Cup.

Konga Yirgacheffe Natural

Konga Yirgacheffe Natural: This cup opens with a robust aroma with hints of citrus and cocoa, bright acidity, and round body. The citric tones carry into the cup as a strong grapefruit note that rounds out into a more gentle cameo apple while still lingering 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.

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.

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