An amazing microlot from Costa Rica, this coffee comes from Eddy Duran Gamboa and his wife, members of the ASOPROAAA Co-op. They inherited this 1.5 hectare farm from her grandmother, Doña Amalia. Every detail of production and processing is handled on site, which allows the family to control and ensure the quality every step of the way.
This lot in particular is of the Caturra and Catuai varieties and was processed in the “red honey” method, which is a honey process that takes a bit longer to dry, about 12 days or so. This gives it more sweetness without being overly fermented.
Apples, Sour Cherry Jam, Fruit-Roll Up.
A wonderful coffee from a pretty unique origin, this washed coffee of the SL 14 and SL 28 varieties comes to us from the peak Mt. Elgon. Bulaago is a village in the Buzabiti District, where most of Uganda’s Arabica coffees come from.
This coffee is dear to us because we participated in the Bulaago Project, which builds a system through which farmers receive higher compensation and support in exchange for taking extra steps to produce top-lot, high scoring specialty grade coffee. We also supported the effort by donating money to the farm to build African drying beds to help improve the quality of this coffee.
Cranberry, burnt caramel, red grapes. Very balanced.
One of our favorite coffees of the year, and one we found on our recent trip to Guatemala. This killer coffee comes to us from Finca Santa Ana, a very progressive-minded farm located in the highest part of Pueblo Nuevo Vinas in Santa Rosa. This farm has been featured eight times in Cup of Excellence over the years. Among other things, Fernando Diaz implemented drying almost all of his coffees on drying beds this past harvest and it shows in his coffees.
This particular coffee we sourced from him is a microlot consisting entirely of the Red Catuai variety. We bought all he produced of it and absolutely love this coffee.
Strawberry, pear, grapes, sweet tea.
A fantastic washed coffee from Nyeri County grown at over 1800 meters above sea level. This coffee comes from the Othaya Farmers Co-op Society, processing coffee from over 11,000 farmers. The Co-op has partnered with the Coffee Research Foundation to help increase farmers’ productivity by adopting higher yielding varieties. This coffee comes from a factory (basically a mill that coop members bring their coffee to) that’s one of many members in this Coop. Varieties include SL28, SL34 and Ruiru 11.
A very tasty cup that isn’t super-lemony like most Kenyans.
Grapefruit peel, red grapes, tamarind.
Our seasonal espresso – 50% Costa Rican, 25% Kenyan and 25% El Salvadorian.
Creamy mouthfeel gives way to notes of raisins, honey and rum.
A delicious organic herbal tea that smells like cookies and won’t keep you up at night.
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.