A juicy washed Bourbon from the Rulindo Washing Station. Grown at an altitude of 1800-2100 meters, this coffee comes to us from the Northwest part of the country. The coffee coming through this washing station comes from small producers in the region. The exporter, SACOF, has worked with the producers and linked them up with banks, freely distributed organic fertilizer from coffee pulp, and helped the quality of the coffee go up so that the farmers could get a premium on the coffee sold. It’s a great coffee with a great story wherein we get a tasty cup of coffee and a farmer’s life is vastly improved.
Apricots, blood orange and bakers chocolate.
A new origin for us! This coffee, containing Bourbon, Jackson and Miribzi varietals, also sports a unique process – double fermentation. The cherry is first pulped, soaked in water, then washed and soaked again, resulting in an insanely clean and smooth cup.
This coffee comes from Segec Washing Station, one of the few purchased and run by a local entreprenuer as opposed to an international trading house. (We’re supporting local businesses even abroad!).
Plums, persimmons and grapes.
After months of tinkering and tweaking, we are excited to bring you our latest espresso blend – Foundation. It contains 50% Guatemala Prenda Linda, 25% Tanzania Kiboko and 25% Ethiopia Lomi Tasha. We taste blackberries, graham cracker, blood orange and anise in this espresso.
Try it as a brew, too. It’s great both ways.
The name of this coffee says it all. Delicious. Exceptionally sweet without being overly fermenty, this naturally-processed coffee from the rugged Apaneca/Llamatepec region in El Salvador. A killer Bourbon coffee grown at 1,200 meters, this coffee is light and fruity and sits nicely on the front of your tongue.
Grapes and tropical fruits.
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.
Herbal Tea – Peppermint, hibiscus, lemon grass, rosehips, chamomile, valerian root, globe amaranth, lily flower.
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 pure, green tea from Japan. Attractive, vivacious dark green leaf with golden highlights yields a fresh, vegetal, slightly sweet, malted cup of good color. “Special” grade.
Pekoe tea is a fine grade of tea which includes young tea leaves and buds. The name “pekoe” comes from the Chinese pek, meaning “white,” and ho, which means “down or feathers.” It is a reference to the fine white hairs which appear on tightly furled young tea buds when they are harvested to make pekoe tea. Handsome, glossy, well-finished semi-balled leaf yields a deep, warm baritone flavor redolent of wood and grass.
Satrupa is located in eastern Assam. This tea features a heavily sweet, yet only mildly astringent cup. Liquor is brighter than one would expect from an Assam. One of our favorites for sweetness and slight berry/apple finish.
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.