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.
Another one of the first coffees we’ve ever sourced directly ourselves. We went to this farm earlier this year and met Alejandro Martinez, one of the most forward looking producers we’ve ever had the privilege of meeting.
Finca Argentina is a beautiful farm that Mr. Martinez is working diligently to continuously improve. He’s a third generation coffee farmer who left the world of finance in New York to take over the family farm.
He’s taking pains (literally…lost part of his finger doing this) to improve the quality of the soil by making his own biochar on site using old coffee trees, composting onsite and taking measure to reduce soil erosion.
He is also in the process of replanting every tree on this farm over the next few years and has a great varietal nursery to see what works best on the farm. We honestly can’t wait to see what he does next and look forward to what he does with coffee.
This particular coffee is as micro of a lot as it gets. It comes from one region in the farm (all Bourbon) and one day’s picking from that region in his farm. When we cupped this, we were blown away and asked him to keep this day’s production separate from the rest. We’re SUPER excited to share this unique coffee with you that we got to see at every stage of production – from the farm to the roastery to the brewing.
Pineapple, shortbread, fruit punch.
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.
This washed coffee of Caturra and Catuai varieties is grown in Costa Rica’s famed Tarrazu region. The farm, Coope Tarrazu RL was founded in 1960 with capital investments by 228 small coffee growers. They now have 3,000 producers growing coffee for the coop, with 85% of them harvest on 4 hectares or less.
The coop looks after small producer’s interests by offering credit, agronomical and technical advice among other things.
Stonefruits, Snickerdoodle, cinnamon.
Our seasonal espresso – 50% Costa Rican, 25% Kenyan and 25% El Salvadorian.
Creamy mouthfeel gives way to notes of raisins, honey and rum.
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.