New Gemadro Honey Process coffee
We finally got the Ethiopian Honey process coffee dialed in. The bean takes a lot of heat to get to first crack (where the flavour happens) and so the roast is a little darker, just a touch past medium. It's a great blend of the bean's origin and the flavour of the roasting process itself. We named it Gemadro, in honour of the area in Anderacha Village in Ethiopia where this coffee is produced.
A popular single origin offering. Nicaraguan coffee delivers a "classic" cup with great body and depth, fruity sweetness and a spice-like finish. Roasted medium-dark for exceptional flavour.
Photo by Eric Molina
Certifications: UTZ, Rainforest Alliance
Single origin: Yasica Sur, Peñas Blancas, Nicaragua
Truly a gourmet coffee, Yirgacheffe is grown in the Kaffa region of Ethiopia: the cradle of coffee. This is not your "classic" cup of coffee, but a complex roast that is spicy and fragrant, with notes of flowery citrus or tangerine, and with a chocolatey or nutty quality. Widely recognized as one of the world's most exquisite coffees, Yirgacheffe was the only coffee allowed in the Ethiopian emperor's palace.
Photo by Tim Wilson
You wouldn't normally equate the snowy peaks of the "Goddess of the Sky" with warm climates necessary for coffee. Yet the base of the mountain has a moist climate that makes this one of the northernmost coffees in the coffee belt. A strong body with delicious chocolate, caramel and floral notes. We only get it once a year for the Holidays. 1 lb. size only.