Get Fresh with our Refresh

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Our Blends Have a New Look

You know that feeling when you get some new shoes or a fresh haircut? Well, that's how our blends feel right now about their new labels! (queue Diana Ross' "I'm Coming Out") Keep your eyes peeled because these babies are popping up in the wild and dancing their way into your homes as we speak. 

Fresh, new labels on the outside; same great coffee on the inside! Snag a bag or three and check 'em out!

Single Origin Project August: Ethiopia Gera

ABOUT THE FARM

Four hundred kilometers southwest of Addis Ababa, this sweet, bright coffee grows in the Gera district near the city of Djimma. The area just north of the Gojeb River is full of diverse crops. Spices, corn, and teff (a grain used to make Ethiopia’s spongy bread, injera) all grow here, and higher up, you’ll find coffee. The soil here is a rich, red soil with high clay content, called nitosol that is great for growing flavorful coffee. In Gera, bean quality literally starts from the ground up.

Gera is known for cooler, wetter weather. The highland climate is shadier and receives 8 months of rainfall, resulting in well-irrigated coffee that is bursting with flavor. The coffee trees here grow under a natural forest, allowing the beans to develop more slowly and take on fuller flavors.

This coffee is handpicked by small farmers, then pulped, washed, and laid out to dry. This region has historically produced natural dried coffees, but many are turning their efforts towards specialty washed coffee – with delicious results. After drying, the washed beans are then carefully sorted to remove any defects, allowing the natural flavors of heirloom coffee varieties to carry through into the cup.

Single Origin Project July: Ethiopia Tega & Tula

ABOUT THE FARM

Tega & Tula Specialty Coffee Farm is named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Keffa, Ethiopia. The farm is 500 hectares in size, with nearly 400 hectares planted in coffee, primarily Ethiopian varieties and cultivars that were released in the late 1970s (74110 and 74112, for example, are the "names" of two of these cultivars from 1978), as well as some wild coffee from the Keffa forests, as the farm is in the Keffa bio-reserve area.

The lots designated for natural processing are laid on raised beds after picking, where it takes between 20–25 days to dry.