Have you ever wanted to know what it’s like to experiment with coffee like a roaster?
We've curated two rare and delicious coffees to share with you for an at-home cupping experience. Discover the excitement of experimenting with specialty, artisan coffee from our roastery in the comfort of home! Perfect for a leisurely Saturday morning date at home, gift for that special someone, or to be included in your personal luxury pour over coffee selection. 
 
Included in this package:
Two rare, single origin coffees that can be tried as a French press, pour over, or espresso. There are 6oz of each whole bean coffee of each origin included in your purchase (12 oz total)
Full-color reference sheet with roaster's tasting wheel diagram to help you explore all the nuanced flavors of these flavorful coffees
Map of the "Coffee Bean Belt"
Diagrams of the adjectives and identifier verbiage roasters use to describe coffee body and mouthfeel 
 
With purchase, you will also have the opportunity to join us in the roastery for a roast session. Simply make a note when you order that you want to visit us and we will get you on the schedule!
 
Ecuador Honey:
We carried Ecuador Honey a few years ago and it was popular at live tasting events. Unfortunately, because the country exports so little coffee, and even less honey process coffee, this coffee is a rarity. The aroma of the ground bean is deceptively mellow. Once brewed, bright white grape and floral honeysuckle notes take center stage then yield to a seriously silky mouthfeel that wraps around the palate and ends with subtle base notes of graham. It is a delicious experience. With milk, the honeysuckle note comes across as sweetness and less floral and the brightness of the grape lifts the base graham notes, creating a more traditional, yet high end coffee experience with complexity and a thicker, silkier mouthfeel. As it cools off, it never has a point where it is a turn off. It is good at every temperature, including cold. There is an usual spice note (cinnamon?) in the cup when it is cold. This cup repeatedly provides a wonderful, unexpected experience. You’ll want to give your full attention to and experience this coffee in a few different ways, such as French press and pour over. It is a unique microlot and is exceptionally rare when you consider Ecuador exports around a half million bags of coffee annually and is the 72nd highest producing coffee country. (Considering there are 81 countries and territories exporting coffee, and 15 of those countries export 80% of coffee traded globally). 
For perspective:
Hawaii exports 19.2 million pounds annually
Ecuador exports 80 million pounds annually (much of which is not acutally grown in the country but imported, then freeze-dried to create instant coffee and then exported, which is included in the country's coffee export data)
Brazil exports 5.1 billion pounds annually
 
Sumatra Natural:
The aroma notes are strong and unexpected with this coffee, especially if you are new to specialty coffee. This is the coffee that will turn your understanding of “coffee flavor” on its head. Berry forward, it doesn’t smell much like coffee at all. Once brewed, the bright fruit notes are best described as cherry jam: slow cooked fruit with sticky, lingering sweetness. It reminds us of a cherry dream bar or cherry nougat bar, with notes of caramelized sugar, nougat and vanilla. Compared to the Ecuador Honey Coffee, this Sumatra Natural has a longer finish (almost chewy, the flavor is so dense) that is more dessert like. As it cools, it is equally good although more nuanced than the Ecuador Honey. Coffees from the Indonesian coffee region typically come to us as wet-hulled process because the tropical climate in the region makes other processes, like natural and washed, less conducive to produce without spoilage. However, the past few years have upended the status quo, with washed and natural process coffees coming to market that are of exceptional quality. And with Ethiopia exporting less fruit-forward coffees, the specialty coffee market is ravenously searching for fruity coffees that have captivated coffee enthusiasts for decades. The last place an African coffee lover would expect- Indonesia, with its earthy forward notes- is the up and coming natural process coffees from Sumatra.