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This month's featured coffees:
Ninety Plus "Tuktant" Ethiopian N2
The fanatical coffee folks behind Ninety Plus Coffee go to extraordinary lengths to bring forward some of the most carefully grown, processed, and selected coffee in the world. They ascribe unique names to the coffees they import to help the public (and all of us) sort out which coffees are which. We have a limited amount of two offerings including Tuktant, which displays a classic Ethiopian array of clean fruit notes ranging from raspberry jam to strawberry with just a whiff of citrus highs and beautiful floral aromatics. This is a rare and special Ethiopian coffee, processed beautifully for maximum "fruit impact" and full of super terroir/processing character.
"Hornet" Espresso Blend
Our signature Espresso is a traditional three bean blend made up of 70% Premium Brasil, and 30% Ethiopian. Two distinct washed Ethiopian coffees in the mix provide just the right amount of body and brightness against the rich chocolate canvas of an heirloom brasil. "Hornet" is excellent as a drip coffee, but truly shines as espresso from 5-10 days off of roast.
Carmo Estate Brasil
We serve Carmo estate as a pour-over through the V60, but it is a versatile coffee that shows well with variety of brewing methods. Full bodied, this pulped natural, sun-dried coffee sparkles with bright fruit notes and an elegant finish. Carmo Estate is among a handful of the most evolved and thoughtful producers of Brazilian micro-lot coffee.
Papua New Guinea Kimel Estate Peaberry
The Kimel plantation is located in the Western Highlands in the the largest coffee producing province in Papua New Guinea (PNG), approximately 50 Km south of Mount Hagen, near a small town called Banz.
This lovely peaberry displays characteristics of some of the best coffees from Papua New Guinea: nutty and slightly floral with a terrific balance of hazelnut, lemon zest and a mild honey sweetness.
Guatemala: La Jolla Microlot
A special, hard bean, high-grown, super clean washed coffee, La Jolla is a classic example of the best of Central American coffee. Limited supply means you will want to take advantage while we have it. La Jolla works well through the V60 or Chemex.
Sidamo Grade 2 Washed
The formation of the Ethiopian Commodities Exchange (ECX) has created challenges for specialty roasters who have traditionally used provenance as a guide toward the most desirable Ethiopian coffees in a given year. We have not been immune to the struggles and when it was made available to us we jumped to buy as much of this stunning coffee as we could. Intense and complex blueberry and blackberry notes dominate in the cup with a silky smooth, full body and a sweet and perfumed finish. We like it best brewed as a V60 pourover, but the exceptional body and mouthfeel are compelling brewed through the Chemex.
