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!
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.
Elida Estate Natural - Panama
Elida Estate Natural:
This natural coffee picked especially for PT's makes a truly elegant cup. Highly aromatic with notes of deep cocoa and sweet berries that manifest in the cup with flavors of grape juice, chocolate, and a signature strawberry flavor. A vibrant acidity and creamy body finishes beautifully with notes of guava, blueberry, and red wine.
Wilford Lamastus has continued to innovate and produce an exceptionally well-processed natural coffee. Elida Estate has been consistently producing one of the highest rated natural processed coffees in the past few years. Their Natural Processed coffee has had great success in the Specialty Coffee Association of Panama, Best of Panama coffee competition. They have finished in the top 10 in one or more categories every year since 2007. They received 5th place in the Natural division of the 2012 competition. In 2013, our roast of Elida Natural received a 93 Point score from Ken Davids at Coffee Review and a stellar 95 point review in 2009.
Following the Best of Panama competition in 2007, PT's Green Coffee buyer Jeff Taylor, visited Elida Estate. It was obvious that these farmers were passionate about producing on of the best natural processed coffees in the world. Natural processed coffees are particularly difficult to deal with because the producer is, in essence, allowing the coffee to ferment. This process produces an exceptional flavor profile with their Typica and Catuai varieties. The unique profile wouldn't be possible without the extreme care that is paid to every detail through the drying process.
Silimakuta AAA - Indonesia
This Sumatran coffee features a peppery pipe tobacco aroma. When brewed, it presents a deep, savory flavor of baking spices. It's delicate body fades away with notes of gentle cedar.
Silimakuta is a small community in the Lake Toba region whose coffees have traditionally been sold as Mandheling. The cooperative operates 10 member-owned buying centers (usually just at a farmer member's home) which buy parchment at 40% moisture and handpick before delivering to a central drying and milling center in Saribou Dolok. Silimakuta is one of the KUD Cooperative's four micro-regions, and is currently its largest volume and highest quality producer. The strong performance of Silimakuta farmers and collectors currently acts as a model for neighboring micro-regions (Purba, Pamatang Silimahuta and Dolog Silou).