Mexico Finca La Lagunilla (2012 Cup of Excellence Winner)
The Story:
An award-winning coffee with a great story. This washed Typica coffee hails from Oaxaca, Mexico. In 2003, when coffee prices were rock-bottom, people abandoned this land. Those who stayed founded the La Lagunilla community, an organization of growers from the region. And now they grow a coffee that was a Cup of Excellence winner.
What We’re Tasting:
Cinnamon and spices, orange zest, floral finish. Extremely well balanced.
Tanzania Mbeya/Songea
The Story:
A comforting blend of coffees from the Mbeya/Songea region. We love the fruit in these washed coffees of the Bourbon, Typica and Kent varietals.
What We’re Tasting:
Apricot, lemon, grapefruit peel. An incredibly buttery mouthfeel.
Kenya Kaya
The Story:
A washed coffee of SL 28, SL 34 and Ruiru 11 varietals, this AA Kenya is grown at 1700 meters in Murang’a County where 1,750 producers grow coffee as part of the New Kiriti Farmers Cooperative Society. Hand picked and delivered to the wet mill the same day it is picked, this amount of effort that goes into this coffee shows in the cup.
What We’re Tasting:
Fruit punch and black currant.
Something Wicked This Way Comes (Espresso)
After months of tasting, roasting and tweaking, we developed this new espresso blend:
A combination of Guatemalan and Ethiopian coffees.
Chocolate tannin, nectarine and honey. Yum.
Guatemala CHIXOT
The Story:
A washed coffee of the Bourbon and Caturra varieties, this coffee comes from the famous Antigua region of Guatemala, surrounded by three volcanoes, making this a great place to grow coffee. This coffee is shade grown under the grevellea trees. The mills is operated by a family who has been in coffee producing for four generations, since 1908.
What We’re Tasting:
Pear, grapefruit peel and cocoa powder.
El Salvador El Nazareno Microlot
The Story:
A delicious, semi-washed Bourbon from El Salvador.
What We’re Tasting:
Cherries, blueberries, blood-orange, sweet Bordeaux and a hint of milk chocolate.
Chocolate Truffle Pairing:
Honey Rum.
Phoenix Bird Oolong
This delicious oolong tea was once reserved for the Emperor of China. From Guangdong Province on the Phoenix Mountain, it is entirely handmade in the traditional manner by allowing the tea plants to mature into small trees, requiring pickers to use ladders at harvest time.
The golden-amber infusion has a lightly fruity aroma and a rich flavor with notes of fruit and roasted grain. The long and tightly twisted leaves support many infusions.
Dragon Well Green
China’s “Queen of Teas”, this most impressive green tea is pan-fired in the famous “10-hand movements” method of roasting the tea. It takes a novice over 5 years to master the 10 hand movements required to dry the tea. A master roaster can only fry 1 kilogram of high grade Longjing tea each day.
It has been documented that since the Three Kingdoms Period (221-280) residents of this village believed that a dragon lived in the village well and controlled the rainfall. Because of this people would travel to this well to pray for rain.
A very pure-tasting green tea with a touch of smokiness to it.
Forest Mint
From the Sonoma Coast, this herbal tea contains wild and farm-grown mint. Incredible calming yet refreshing.
Keemun – Quimen
An impressive black tea from the Anhui Province, China. The tea is characterized by large, elegantly curled leaves. With a beautiful amber liquor color, this full-bodied tea has a soft, natural sweetness.
The Demitasse Chai Tea
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.
Thousand Days Red Jasmine (Xian Tao)
Xian Tao is a green tea sewn with silken thread into a Litchi Nut shape, then infused with the scent of Jasmine flowers. Beautifully shaped leaves fold back to present a scarlet–red Clover flower. The taste is delicious and sweet and the leaf varietal does not get bitter as it steeps. Drop it into our glass kettles and watch it bloom.