Drip:

STOWAWAY

75% Apaneca El Salvador and 25% Yirga Cheffe Ethiopian blend

Varieties: Caturra, Catuai

Wet process

Orchid, Brown Sugar, Cocoa

Stowaway complete info sheet

Foundation Espresso:

MONTECARLOS BOURBON

Apaneca, El Salvador

Variety: Bourbon

Wet Process

Clementine, Cocoa, Toasted Nuts

Montecarlos Bourbon Complete Info Sheet

Featured Espresso:

HEZA

Kayanza, Burundi

Variety: Bourbon

Wet Process

Raspberry, Apricot, Black Tea

Heza Complete Info Sheet

Hand-poured coffees:

GUILLERMO ROJAS

Acevedo, Colombia

Variety: Colombia, Castillo

Elevation: 1500 meters

From one of Colombia’s most famous coffee-producing regions, this finalist in the Acevedo Cup is very balanced and clean, moving through a citrus and floral nose to a sweet black tea base with plum notes on the finish.

Citrus, Plum, Panela Sugar

6.50

Guillermo Rojas complete info sheet

ARNAUD CAUSSE PACAMARA

Pichincha, Ecuador

Variety: Pacamara

Elevation: 1800-2000 meters

Not only does Ecuador grow some fantastic coffee, its producers and workers are among the highest-paid coffee farmers in the world. Many experts highlight Ecuador as a step toward a sustainable supply chain. This Pacamara, a hybrid of Pacas and Maragogype varieties, produces a delightfully complex cup.

Plum, Toasted Almond, Honey

6.00

Arnaud Causse complete info sheet

ODO SHAKISO

Guji Zone, Ethiopia

Variety: Heirloom Landraces

Elevation: 1600-2000 meters

The birthplace of coffea arabica, southwestern Ethiopia continues to produce many of the world’s most prized coffees, with those from Guji particularly famous for their complexity.  This coffee moves from a floral nose through a range of fruity and chocolaty flavors.

Orchid, Brown Sugar, Citrus

6.00

Odo Shakiso complete info sheet