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Bolivia Yulissa Chambi Red Catuai Washed
Red Plum, Pear, Date
TASTING MENU -
Now Available Daily!
Variety: Red Catuai
Process: Fully washed; after a brief 72 hour anaerobic ripening, then coffee is depulped, fermented, and washed
Drying: Sundried on patio raised beds
Elevation: 1525 MASL
Producer: Yulissa Chambi
Region: San Lorenzo, Caranavi province, La Paz department
Origin: Bolivia
Coffee has been in Bolivia for hundreds of years, but now a new generation of coffee farmers dedicated to producing high-quality coffee are taking the stage in Bolivia. Yulissa is just 23 years old working on her university degree, but with a family that has been growing coffee in the Yungas region for over 60 years, and government funding for young coffee professionals, she has hand-produced this beautiful lot, that made it to the international market, overcoming challenges of Bolivia being a landlocked country. Her brother, Felix Chambi, through his leadership role at the San Juan cooperative has become an important figure, helping producers with the logistics of moving coffee to the dry-mill where quality and traceability are protected during the preparation for export.
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Sumatra Junus Family Wet-Hulled
Pomelo, Rooibos, Cola
Variety: Gayo II
Process: Traditional Wet-Hulled
Producer: Junus Family & 400 smallholder farmers at Jagong Jeget station
Region: Bukit Harapan, Aceh, Sumatra
Country: Indonesia
Elevation: 1300-1600 MASL
This coffee is produced by over 400 smallholder families near Atu Lintang, Aceh, Sumatra, and processed at the Jagong Jeget wet mill. The cherries are pulped, fermented for 12 hours, fully washed, and then triple hand-sorted for exceptional quality.
Jagong Jeget, operated by Irham Junus and his children Ina and Andi, has maintained close relationships with local farmers for over 16 years. Their strict adherence to ripe cherry collection is one excellent example of their attention to detail and rigor in quality selection. As part of the Red Cherry project, farmers receive premiums for the triple-picked optimal cherry selection.
The coffee is processed using Sumatra’s traditional “Giling Basah” method, where the parchment is removed while damp, leaving a distinctive jade-green color and unique flavours. This coffee represents both the rich history of the Aceh/Gayo region and the resilience of the farmers, many of whom are refugees and earthquake survivors.
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Colombia Paradise Koji Striped Bourbon Anaerobic Washed
Lychee, Mangosteen, Peach Yogurt
Variety: Striped Bourbon
Process: 2x Koji Inoculation Anaerobic Washed
Fermentation: 360hr
Producer: Wilton Benitez
Farm: Granja Paraiso 92
Altitude: 1900 masl
Region: Cauca
Origin: Colombia
This coffee was experimented with a Koji fungus (Aspergillus oryzae), used traditionally in Japanese Sake brewing, which breaks down more complex sugars into fermentable sugars, creating amino acids, glutamates, esters and aldehydes, enhancing weight, mouthfeel, fruity aromas, and sweetness. This coffee is explosively fruity and sweet, with prominent exotic fruit notes of lychee and mangosteen, and a mouthwatering yogurt character to finish the palate experience.
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​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.
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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