We have a bunch of amazing coffees and each one tastes a bit different. Some folks might be down with a mellow natural from Brazil, while others might thirst for the bright complexity of a washed Ethiopian. We source our beans seasonally so they’re gonna change out from time to time and you may find yourself looking for your new favorite. That’s why we put specific information on our bag labels to help make sure you find the best beans for your buds… tastebuds that is. Let’s take a second to go through the details we slap on our bags to make sure you’re picking up what we’re laying down!

perc_bag_explination.jpg
 

ORIGIN

learn_page_images_3_belt.jpg

There are two main species of coffee: Arabica and Robusta. We stick to the higher quality Arabica beans which are grown equatorially, between the tropics, from around 800 - 2300 meters above sea level (MASL). We source from Africa, Latin America, and Oceania, where coffee cherries are hand-picked and processed before they come to us to be roasted to perc-fection!

 

PROCESS

learn_page_images_3_bean.jpg

NATURAL (dry): The cherries are allowed to dry in the sun with the seeds intact. The seeds are then removed from the raison-like husk. These coffees are typically more mellow with pronounced fruit notes.

HYBRIDS (honey, pulped-natural, semi-washed): The cherries are machined to remove the skin and pulp from the seed and then dried in the sun. These coffees are typically sweet and juicy with gentle fruit notes, and balanced acidity.

WASHED (wet): The cherries are machined to remove the skin and pulp from the seed, washed to remove the mucilage, and then dried. These coffees typically have structured acidity and pronounced sweetness.

 

TASTING NOTES

learn_page_images_3_mouth.jpg

Scientists have identified around 900 volatile flavor compounds in coffee, so there’s a ton going on in your cup and it can sometimes be overwhelming to talk about. On this section of the label, we note some of the general flavors we get when tasting our roasts. It's definitely a simplified idea of what's breakdancing on your tongue, but it should give you a general idea of what you can expect from these magic beans. With this and the other bits of info we provide, we hope to help you make the best selection from the options available to you. As always - we hope you dig it! Learn more about tasting here.

 

ELEVATION

learn_page_images_3_masl.jpg

Understanding how elevation contributes to flavor is helpful in choosing a coffee that's right for you. On our labels, we present the elevation in meters above sea level (MASL). Low-grown coffees see more heat and less cloud cover, and in turn ripen faster. High-altitude coffees see more varied temperatures and sporadic cloud coverage; they have to fight to survive. This slow, tenuous ripening often makes for some wild tasting notes.

 

ROASTING

learn_page_images_3_roaster.jpg

Our goal is to honor the farmers who produce these amazing coffees by roasting each batch with great care. Dynamic flavor is not inherent in green coffee – it’s latent. With that in mind, we create individual roast profiles to ensure we realize the maximum flavor potential for each coffee. We taste our production roasts constantly to ensure quality and consistency. The bottom line: we don’t buy, roast, or sell coffee we’re not totally bananas about.