This is a coffee we really got behind. This great coffee comes to us from the Bulaago Coffee Farmers Association, in the Bugisu region, where Uganda’s best coffee is grown. Bulaago is a village in the area higher up on the mountain where some of the best coffee in that region is grown, but sadly their coffee is bulked in with their neighbors’ coffees and they’ve historically not gotten the recognition they deserve as a result.
The Bulaago Coffee Farmers Association attempts to change that by building a system through which farmers can receive higher compensation and support in exchange for taking extra steps to produce top-notch, specialty-grade coffee. Some of these steps include agricultural training via USAID; a coffee-tree seedling nursery to provide high-quality, disease-resistant seedlings to farmers at a subsidized rate; and the ability to contract directly with foreign buyers (in this case, our importer!) who can provide a year-over-year market for this fantastic coffee.
Through our importer, Crop to Cup, we invested in the Bulaago Coffee Farmers Association by donating money to a Drying Tray Project so that they could purchase drying tools and trays for their coffees to help improve their coffees!
We hope you enjoy this special coffee.
Green grapes, peaches, chicory, nutmeg.
The coffee that started Demitasse founder Bobby Roshan on his journey to leave the law and get into coffee.
This deliciously floral coffee comes to us from the same region they found the oldest human skeleton ever – hence the name of the coffee – Ardi. From the Guji region of Sidama in Ethiopia, this natural-processed coffee consists of Ethiopian varietals that will blow you away. Clean, crisp and fruity without being overly fermented.
Strawberries, caramel, floral.
We are loving this coffee with some awesome history. This coffee is of the “French Mission” varietal, an original Bourbon coffee that was introduced by French Missionaries in the late 1800’s.
This washed coffee is grown by the Harries family, who’s been growing coffee for almost a century. They’ve donated over 50 acres of land to the Thika Municipal Council and co-founded the Wabeni Technical Institute, helping teach underprivileged children practical skills to help them make a living.
Bergamot, Riesling, green apples.
Our seasonal espresso – 50% Costa Rican, 25% Kenyan and 25% El Salvadorian.
Creamy mouthfeel gives way to notes of raisins, honey and rum.
Grown in the North-Eastern Kitamani highlands on this Indonesian island, this washed and sun-dried coffee will change how you view coffees from this region. This coffee was purchased from the Subak Abian Farmers Organization, a group of farmers working together to help irrigate rice patties. At higher altitudes, these groups help not only to irrigate rice patties, but also coffee shrubs as well. Each Subak includes about 100 members each.
The Subak Abian Farmers Organization requires members to follow strict quality guidelines which include picking only red ripe cherries and to ferment the coffee for only 24 hours.
But probably the best thing about this coffee is that 5 cents per pound goes to the Begawan Foundation to support the breeding and release of a bird – the Bali Starling, which is Bali’s mascot. Sadly, as of 2001, there were only 6 found in the wild.
Cranberries, plums, white wine.
Run by a third-generation farmer, this farm is located in the famous Huehuetenango region of Guatemala. The farm contains 105 hectares of coffee and 35 hectares of untouched tropical rainforest.
Fully washed and sun-dried, this coffee contains Catuai (50%), Catimor (40%) and Pacamara (10%) varietals.
What We’re Tasting:
Tamarind, dates and milk chocolate with an incredibly buttery finish.
An incredibly unique tea from Nepal grown at the Sandakphu Tea Plantation and Factory, located at the highest habitable point in the districty of Ilam. The plantation grows teas at over 8,000 feet.
This unique tea plantation started growing teas from local plants in 1990, so the teas are young, meaning the quality of the teas are very high. The other remarkable thing about this plantation is that Sandakphy Tea is entirely farmer owned. The farmers are all local and self employed and are all shareholders in the company that processes the local teas, Sandakphu Tea Processers, which is headed by a woman.
The Everest First Flush is hand-picked from the tender buds of the tea plants that emerge after several months of dormancy.
A delicious organic herbal tea that smells like cookies and won’t keep you up at night.
From Yunnan, China. Rich, spicy, slightly astringent. Dried plums. OP refers to the grading of the tea, one of the highest.
Also known as Pai Mu Tan or White Peony, this tea hails from China’s southeastern Fujian province. This superb organic tea is made from the uppermost two leaves and a bud, plucked in early spring and withered and dried in the sun before the buds are able to open. The leaves of this organic tea from China are green with plenty of buds that show a very light green almost grey white color, covered with a delicate velvety down. The pale yellow infusion has a delicate lingering fragrance, and a mellow sweetly vegetal taste.
Se Chung Tea is a blend of several loose-leaf, oolong tea leaves produced from plucks of several different plants. The leaves are naturally withered under the strong sun, oxidized until brown with green highlights, and then wrap rolled into small beads. The Se Chung Oolong tea has a roasted aroma and a thick, woody flavor. It is a great tea for those who enjoy a complex taste and have an adventurous palate. Se Chung translates in Chinese to “colorful variety”. That’s a spot on description of our oolong hailing from the Fujian Province. Shades of green, brown, black can be found in a single teaspoon of the tea! Naturally presenting a hint of sweet, this tea is lovely hot or iced. Due to the leaves being rolled, this tea is ideal for 4+ infusions.
A Chinese green tea. The tea leaves are withered, steamed, rolled and then dried. The flavors are thick and strong like honey, but with a smokey flavor.
A delicate green tea that has only been lightly steamed. Very lingering. Comes from farmlands around Sugimoto Secha, which has been recognized by the UN as a Globally Important Agricultural Heritage System. Sugimoto’s leading farmer has recieved the presitigious Prime Minister Award for the superior quality of his teas.
After a month of tinkering and tweaking, the labs at Demitasse finally rolled out it’s own chai tea, all made in-house from a unique blend of spices mixed in with a Darjeeling tea. Unsweetened and extremely spicy, a whiff of this after it’s been blended will clear your sinuses.
Great with or without milk, but especially great with our house-made date syrup.