We've bundled our two newest filter coffee offerings!
UGANDA SIPI FALLS
Flavor Notes:
JUICY FRUIT BOMB
Mandarin, orange blossom, green tea finish
Origin: Sipi, Kapchorwa District, Uganda
Variety: SL 14 and SL 28
Altitude: 1800 masl
Process: Extended Fermentation Washed
Mount Elgon is an ancient shield volcano located on the border of Uganda and Kenya. It is where farming communities growing some of the best organic coffee in Africa call home.
Sipi Falls is a centralized wet mill or processing station located in the Kapchorwa district. It buys and processes coffee cherry from 8000 organic farms across the northern part of the mountain. It is also Africa’s first certified organic producer since 2002.
What makes coffees from Sipi Falls special is that they take each step of the value chain seriously in order to ensure coffee quality. They facilitate coffee cherry retrieval, de-mucilaging, fermentation, washing, drying, and even an on-site cupping lab for monitoring and quality checks.
This results in a very clean and well-represented expression of coffee coming from Elgon. In the cup, we taste mandarin, orange blossom, and a clean green tea finish backed by a persistent sweetness.
We are roasting this coffee light (lighter than Nordic light), and we recommend resting this coffee for at least 3 weeks before brewing.
FINCA LA MARQUESA - ECUADOR
Flavor Notes:
SMOOTH AND SWEET
Red apple, nougat, black tea finish
Origin:Vilcamba valley, Ecuador
Variety:Typica Mejorado
Altitude:1700 masl
Process: Washed
We have always been curious about coffees coming from Ecuador as it is one of the world’s most biologically diverse countries. Despite its small size, it has the largest number of plant species per unit of area in the Americas. We think it is an exciting origin with an increasing number of farmers producing quality coffee. One of the most well-known regions for high quality coffee is Loja, which contributes to around 20% of the country’s Arabica production. Finca La Marquesa is located in Loja, Vilcabamba Valley, at 1700masl.
Finca La Marquesa thrives in a landscape known for its optimal micro climate, with long hours of sunlight, rich soil, and a mild climate, in addition to access to pure mountai water. The lot we are featuring today is an extended fermentation washed process of their Typica Mejorada varietal. We are roasting this coffee light with a slightly longer development time to bring out a balanced expression of this coffee. In the cup, we taste red apple, nougat, and a black tea finish.
We recommend resting this coffee for at least 3 weeks before brewing.
