This coffee tends to be a perfect “breakfast blend” type; versatile and interesting without being too challenging to the palate.
Tasting Notes: Sweet, tangy, and balanced, with notes of key lime, brown sugar, and a rich cocoa finish.
Roast Level: City (Light-Medium)
A springtime blend of Ethiopian and Colombian Coffees
Tasting Notes: Guava, Grapefruit, Cardamom
Roast Level: City (Light-Medium)
Tasting Notes: Dried Apricot, Creme Brulee
Roast Level: Half City (Light)
Blend of Latin American Coffees
Tasting Notes: Milk Chocolate, Baked Apple, Walnut
Roast Level: City+ (Medium)
This coffee is composed of specially selected lots sourced by Royal Coffee Importers. Coffee is naturally decaffeinated through a proprietary water extraction method. No chemical solvents are utilized.
Tasting Notes: Creamy, Dark Chocolate, Caramel
Roast Level: Full City+ (Dark Medium)
Notes: This coffee is Certified Fair Trade and sourced organic.
The Inga community of Aponte is comprised of descendants of the ancient, pre-hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge. This community did not resume significant contact with the rest of Colombia until the second half of the nineteenth century. Unfortunately, in the 1990’s, contact was mostly criminal, and the Inga’s refuge became a place of cruelty. For years the tribe was forcibly involved in poppy and heroin production under the influence of guerrilla groups, drug traffickers, and paramilitaries. The once-peaceful mountains teemed with illegal plantations and violence, in which the Ingas were trapped until as recently as fifteen years ago. In the last decade the mountains have become a safe zone for the Inga tribe, and illegal crops were eradicated to give way to a new culture: coffee! The Caturra variety has been planted in the Inga territory, on smallholder properties in the Resguardo Inga Aponte, at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly shedding nutrient-rich ash, makes for an exceptionally complex and sweet coffee. Producers process coffee on their own properties, drying Honey coffee in stacked raised bed solar dryers on their farms. This process reduces water used for washing coffee and complements the natural complexity of coffees from this special region.
Tasting Notes: Strawberry, Tart Cherry, Marmalade
Roast Level: Half City (Light)
Tasting Notes: Peach Tea, Blueberry, Wildflower Honey
Roast Level: City+ (Light-Medium)
Recent changes in the Ethiopian export laws have opened new opportunities to develop relationships with vertically integrated
suppliers. Mijane Woresa, who has worked in coffee for more than 30 years, recently seized on the opportunity and establish an
export company along with his sons, which allows them to directly offer lots from their two washing stations: Halo Hartume and
Worka Sakaro, located within the Gedeb district. The Ethiopia Gedeb Washed Worka Sakaro is sourced from 410 farmers who
cultivate coffee on small plots and deliver their cherry to the Worka Haro washing station. On arrival, cherries are carefully hand
sorted and floated to separate out less dense beans, then depulped, fermented for 48 hours, and washed and classified again in
channels. The parchment is placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days. As a
family owned business, Mijane and his sons emphasize social impact in the communities where they source coffee. They have
invested in more localized cherry collection sites to reduce the transportation cost for smaller producers. They have also
contributed to road construction projects that make travel for everyone a bit easier, investing in school infrastructure projects
and making sure the children have equipment to play sports.
Tasting Notes: Lemongrass, Nectarine, Nutmeg
Roast Level: City (Light-Medium)
Sourced on our recent trip to Honduras!
18 Conejo is one of the most ecologically forward-thinking coffee farms in the western hemisphere. It was the first in the Americas to be certified biodynamic and is still one of only two currently certified. This principle of biodynamic farming starts with organic production and continues by using only locally available materials – everything on the farm is re-used or composted and used again as fertilizer. The farm is like a living organism that is completely self-sustaining. The family uses an extensive program of soil preparations based on science and spirituality. They create concentrates of fertilizer made of ingredients such as dried flowers and spices, and bury them in animal organs and skulls. These concentrates are applied to the soil in very small quantities but go a very long way in creating nutrition for the plants. The biodynamic principles are very elaborate and unique, which has earned 18 Conejo international fame and awards.
This woman-owned farm was completely fascinating, and the proof of their hard work is shown in this excellent cup!
Tasting Notes: Vanilla, Cherry Cola, Praline
Roast Level: City (Light-Medium)
The Balanced Subscription: For the customer who prefers hints of something different, but nothing too wild. Expect a light-medium roast with more rounded tasting notes, like citrus and caramel.
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Classic Subscription: For the customer who prefers something familiar. Expect a medium to medium-dark roast with more conventional tasting notes of nuttiness, chocolate, and hints of roast.
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The Modern Subscription: For the customer who prefers something a little more surprising and unconventional. Expect a light to light-medium roast with more complex, fruity and floral tasting notes.
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