Specialty coffee is incredibly seasonal. Not only is it grown and harvested seasonally (like all agricultural products), but consumer preferences also change according to seasons. Sometimes you prefer a darker roast when it’s cold outside- a lighter roast when it’s hot. The following is a winter 2018 selection from our staff- what we’re drinking and loving at this very moment. We hope you enjoy!

Colombian Fondo Paez Coffee in a brown, Biotre bag.

Colombia – Fair Trade, Organic Coffee

Region: Cauca, Colombia
Roast Style: Medium
Co-op: Fondo Paez
Coffee Varietals: Colombia, Castillo, Typica, Caturra
Growing Altitude:1,600-1,900 meters

Whose pick is this? Tripp Pomeroy, CEO and Lee Harris, general manager of the coffee house.

Why we’re loving our Colombian Coffee:

Caramel in the cup! With medium-to-high acidity and fruity undertones, this coffee offers a sweetness both in its aroma and cup quality. Plus, the Fondo Paez cooperative that produced this coffee is committed to improving its in-house knowledge and quality- recently instituting a cupping program for farmers. The co-op is led by its first female manager, Yuri Pilliume, a single mother, who visited us here in October.  Read more about her October visit here. Explore Fondo Paez’s coffee.

Ethiopia Yirgacheffe- Fair Trade, Organic Coffee

Region: YIRGACHEFFE
Co-op: Negele Gorbitu
Roast: Medium
Varietals: Heirloom
Growing Altitude: 1,800-2,300 meters

Whose Pick is this? 
Bill Harris, founder & CFO; Coffee House Assistant Manager Ifah Hathcock, and Nema Etheridge, marketing director

Why We’re Loving our Yirgacheffe:

Citrus, bergamot, light-body, complex flavors.  Coffee professionals often LOVE Ethiopian coffees, because there’s so much to take in.  This coffee is no exception. It wows in the cup. Explore Yirgacheffe.

Nicaragua – Fair Trade, Organic Coffee

Nicaragua coffee with a silky body and fruity flavors.

Region: Las Segovias
Co-op: PROCOCER
Roast: Medium
Varietals: Caturra, Lempira, Parainema
Growing Altitude: 850-1,270 meters

Whose Pick is this? Hannah Mercer, coffee education coordinator and authorized Specialty Coffee Association trainer

Why we’re loving our Nicaraguan coffee:

Clean, easy-to-drink, fruitiness in the cup, with a silky body.  Hannah finds it so tasty sometimes she wonders, “Is this drink bad for me?”

Mocha Java – a Fair Trade, Organic Coffee Blend

Mocha Java  coffee - one of our staff favorites.

Origins: Sumatra, Indonesia & Sidama, Ethiopia
Co-ops: Permata Gayo & SCFCU
Roast: Viennese
Varietals: Various
Growing Altitude: 1,100 – 2,010 meters

Whose Pick is this? Karen Montano, coffee house barista

Why we’re loving our Mocha Java Coffee:

The complex acidity of Sidama coffees meets the full-bodied earthiness of Sumatra.  With a darker roast profile, this coffee is full-bodied, perfect for the winter months and holds up well to cream. Learn more about Mocha Java.

Honduras – Fair Trade, Organic Coffee

Honduran coffee that is fair trade and organic.

Region: La Marcala
Co-op: COMSA
Roast: Full City
Varietals: Lempira, Ihcafe 90, Catuai, etc.
Growing Altitude: 1,200-1,800 meters

Whose Pick is this?  Ethan Ryan, roaster; Geoffrey Hennies, webmaster

Why we’re loving our Honduran Coffee

Freshly harvested and roasted slightly darker than a medium roast (but not as dark as Viennese), this coffee is sweet with a nice body. Learn more about COMSA – the exceptional cooperative that farms this coffee.

So there you have it. Our top five coffees in this very moment. As we move into 2019, we will start getting new crop harvests from Central America (where coffee is currently being hand-picked). No doubt, our coffee preferences will change as the new year progresses. Plus, we’ll start of focus in on some recently harvested South American coffees (like Peru) and get some fresh-crop Bolivian back in. So.. lots more to share in the coming months. Until then, cheers! Drink up, and have a happy holiday.

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