Dried apricot, molasses, elderberry, bergamot.
 
washed Pacamara. Grown at 1600-1720 masl. Shipped in GrainPro.

Dandelion, orange marmalade, caramel.
 
Fully washed Bourbon. Grown at 1600-1720 masl. Shipped in GrainPro.

Delicate herbal rose aroma, maple sweetness, citrus zest.
 
In the traditional style of farming in Colombia, Jose Ider Zapata is a small hold farmer with his farm encompassing just 3 hectares. On his farm, La Coqueta, he cultivates both Caturra and Bourbon varieties. Jose and his family process the ripe cherry they harvest daily on their own micro mill employing the traditional washed method. With 25 years of coffee farming experience, Jose Zapata takes great care in producing this high quality lot.
 
Caturra and Bourbon. Grown at 1650 masl.

In the department of Santa Barbara near the town of Peña Blanca, Cesar Fernandez grows coffee along side his four brothers. On his 4 hectare farm, land that was given to him by his father, Cesar and his brothers support each other in the production of great quality coffee. Motivated and driven by each other, this year together they installed a shared, tile lined, fermentation tank. His coffee and that of his bothers, consistently rank highly in the Cup of Excellence program. They continuously reinvest the money they earn in the auction to improve their farms and processing. Cesar knows quality is found in harvesting only ripe cherries. Depulping and fermentation take place on the brother’s shared equipment only a short distance from Las Flores. The close proximity of the wet mill ensures that all coffee harvested is depluped and ready for fermentation the same day. The amount of time allotted for fermentation varies based on the weather conditions of the day. Working together and listening to the advice of the Paz family, sons and relatives of the owner of Beneficio San Vicente the exporters of Las Flores, Cesar is able to produce a consistently high quality, beautiful coffee.
 
Pacas and Bourbon. Grown at 1500-1600 masl. Washed. Shipped in GrainPro.
 
See images of the farm and order this coffee online here.

This selection comes to us from another Cup of Excellence winning producer, Mariano Mejia. In the department of Santa Barbara near the town of San Luis Plane, Mariano cultivates both Catuai and Pacas varieties on his 10 hectare farm Copo Mico. Although he is a first generation coffee producer, he pays close attention to quality. The conditions for drying coffee on his farm are not excellent, so Mariano brings his coffee to Beneficio San Vicente to finish drying. Working with the Paz family, Mariano can improve the quality of his coffee by proper drying. In partnership, they have produced a magnificent coffee.
 
Catuai and Pacas. Grown at 1400 masl. Washed. Shipped in GrainPro.

Multiple producers – small holders El Indio and Rio Negro. Swiss Water Processed.
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Milk chocolate, caramel, kumquat.

Our signature house blend that develops and changes seasonally.
 
Current components are:
El Aguila, El Salvador
Desarrollo, Colombia
Meridiano, Colombia
 
Orange rind, honeysuckle, bittersweet chocolate, molasses.
 
History of the Heartbreaker:  Cheryl once described a macchiato as a “heartbreaker”…as in it was so delicious, it melted or broke her heart. When we had our espresso-naming contest, Liam remembered this and shouted out “heartbreaker.” He won a Chemex, and we won the name.

Organic Green Loose Leaf Tea, Organic Jasmine, Organic Blueberries and Natural Blueberry Flavor.

Blend of Organic Chamomile, Rosehips, Lavender, Roses, and Pink Peppercorn. Caffeine-free.

Spearmint & peppermint. Caffeine-free.

Cave-aged. Sherry fragrance & earthy finish.

Organic black tea blended with organic oil of bergamot.

Caffeine-free.

Blend of organic white peony, osmanthus blossoms and peach essence.

Sencha with toasted rice kernels.

Organic black tea with cardamom, cinnamon, ginger, cloves & spices.

Smooth, clean-taste, with a bit of natural sweetness at the finish. Single-garden direct, sustainable, organic.