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Bolivia Yulissa Chambi Red Catuai Washed
Apple Cider, Yellow Floral, Cashew
TASTING MENU -
Now Available Daily!
Variety: Red Catuai
Process: Washed
Process: Fully washed; after a brief 72 hour anaerobic ripening, then coffee is depulped, fermented, and washed
Drying: Sundried on patio raised beds
Producer: Yulissa Chambi
Elevation: 1550 MASL
Region: San Lorenzo, Caranavi province, La Paz department
Origin: Bolivia
Yulissa Chambi is a young and accomplished Bolivian coffee professional, and this is the second year we showcase her coffee - limited in quantities due to its being highly prized locally.
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Her journey mirrors the broader resurgence of Bolivia’s specialty coffee sector. After decades of dormancy, her family’s farm has been revitalized and now yields some of the finest washed coffees in South America.
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Sumatra Kampang Kenawat Anaerobic Wet-Hull
Cola, Blood Orange, Chocolate
Variety: Typica, Tim-tim, Catimor, Abyssinia
Process: Anaerobic Wet-Hull
Drying: Patio
Producer: 6 smallholder farmers organized around the Adena Coffee Kenawat Coffee Mill
Elevation: 1600-1700 MASL
Region: Kampung Kenawat, Bener Meriah Regency, Aceh District, Sumatra
Origin: Indonesia
Tradition runs deep in the province of North Sumatra on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing. Coffee is cultivated and harvested from farms that average less than 3 acres in size. Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.
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Each producer carefully sorts cherries before depulping and fermenting them in sealed containers for up to seven days. After washing and patio drying, the coffee undergoes Indonesia’s distinctive Giling Basah (wet-hulling), where parchment is removed while still moist. This process creates the beans’ signature bluish hue and deep, earthy Indonesian flavor profile.
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Colombia Paradise Red Bourbon Inoculated Anaerobic Washed EA Decaf
Rosehip, Lemon-Lime, Iced Tea
Variety: Red Bourbon
Process: Inoculated with Saccharomyces Pastorianus; Double Anaerobic Washed, Sugarcane Decaffeination
Producer: Wilton Benitez
Farm: Granja Paraiso 92
Region: Cauca
Country: Colombia
Elevation: 1900 MASL
Every month, we bring on 3 new coffees in our lineup, serving them on Tasting Menu, which include Flight of 3 Coffees 1 Way, or Flight of 1 Coffee 3 Ways! These coffees are designed each month to broaden our coffee journey, to experience a wide spectrum of flavours that coffee can achieve from its origin, variety, and processes!
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COFFEES OF THE MONTH - JUN 2025
Wilton Benitez is a Colombian coffee producer specialized in experimental processing. El Paraíso 92 is a family farm that uses innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. The farm also houses a processing plant, microbiology lab and quality lab, for careful management of conditions to guide decisions throughout the processing stages, resulting in great quality control in their production.​​
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We have been serving a Decaf Caturra from this farm for a number of seasons. This Red Bourbon is the latest variety brought through a sugarcane decaffeination, displaying a new refreshing character with notes of Rosehip, Lemon-Lime, Iced Tea - allowing coffee lovers who may be sensitive to caffeine to drink around the clock!