Single Profile Coffee

Tablon De Gomez, Colombia

You can expect refreshing Melon-like acidity, with poached apple mouthfeel and sweetness. Clean light green tea finish to end off. If you are brewing a milk espresso-based coffee, you'll enjoy that subtle brown-sugar sweet, with pleasant caramel finish on a 6oz cup. Region: Narinõ Producer: Smallholder of Tablon de Gomez Importer: Cofinet Origin: Colombia Varietal: Caturra & Castillo Processing method: Fully Washed

$16.00

Aquiares Estate, Costa Rica

As we stay true to our green coffee sourcing, we are thrilled to showcase the fully washed Caturra varietal for the third year. This fully washed coffee is a good representation of high-quality Costa Rican coffee. Citrusy cup complimented roasted nuts sweetness. Region: Turrialba Producer: Robelo Family Origin: Costa Rica Species/Varietal: Caturra Processing method: Fully Washed

$17.00

Finca Santa Teresa, Mexico (Decaf)

You can expect flavour notes of citrus ripe grapefruit on the first sip. As you take the second sip, you will taste notes of red apple and a pleasant finish of almond at the end. Region: Sierra Madre de Chiapas Producer: Jorge Esteve Origin: Mexico Species/Varietal: Marsellesa Processing method: Mountain Water Process

$16.00

Kianderi AA, Kenya

Introducing our latest exciting addition to our coffee lineup - the Kianderi AA from Kenya's Muranga region. Working with 20 grams Coffee to bring along this beautiful coffee through Cafe Villa Clara. This is the first Kenyan coffee that we are featuring, and we want to take our time to understand and develop this exceptional coffee. Kianderi is a wet mill of New Weithaga Coop Society in Central Kenya. The wet mill is about 120 kilometeres from Nairobi City, which is 1.5 hour drive from Nairobi. Current membership is 1553 active members 2800. Total no. of coffee trees -600,000. The wet mill is represented by Five elected management committee members. The coop has 15 permanent staff. ABOUT SL-28 AND SL-34 COFFEE VARIETIES SL stands for Scott Laboratories, the name of the Kenyan research center that first developed coffee varieties in the 1930s. Among the SL varieties recognized by the World Coffee Institute, SL-28 and SL-34 are the two most popular coffee varieties. SL28 is among the most well-known and well-regarded varieties of Africa. In 1931, the senior coffee officer of Scott Labs, A.D. Trench, conducted a tour of Tanganyika (now Tanzania). According to historical documents, he noticed a variety growing in the Moduli district that appeared to be tolerant to drought, diseases and pests. The seed was collected and brought back to Scott Laboratories, where its drought resistance was confirmed. It was widely distributed until superseded by its progeny, SL28. SL28 was considered the prize selection of this period of intensive breeding. Recent genetic tests have confirmed that SL28 is related to the Bourbon genetic group. SL34 was originally selected in Kenya the late 1930s at the Scott Agricultural Laboratories. SL34 was chosen from a single tree on the Loresho Estate in Kabete, Kenya since research at the Scott Laboratories was often conducted in cooperation with local, private estate owners. However, recent genetic tests have indicated that SL34 is related to the Typica genetic group. These classic SL 28 and SL 34 Kenyan coffee is processed at the Kianderi Factory. Farmers selectively hand-pick red ripe cherries delivered for wet mill to be processed the same day. The cherry is washed, fermented and then sundried on raised tables. Processing utilizes clean river water (wet processing) recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing. You can expect bright, complex flavour notes of blackcurrants, rhubarb, and roselle tea-like finish Region: Muranga Producer: New Weithaga Coop Society Origin: Kenya Altitude: 1350-1750 m.a.s.l Species/Varietal: SL28 & SL34 Processing method: Fully Washed

$18.00

Villa Clara, Colombia

Thanks to the geographical conditions, weather, soil and biodiversity, the Mejia Londoño family can grow a balanced and flavorful Colombian Coffee with high cupping standards in the Caldas region which works with production methods allowing for sustainable forest, environmental, social and economic development, the township of Alto de la Paz is found. Cafe Villa Clara produces the Caturra and Colombia varieties, grown at 1,450 meters above sea level in soils. The Melanudands volcanic ash is acidic, with medium-sized grains that allow for variable depth, with a thickness of over 100 cm and dark brown colour, producing light soils with high porosity which has the capability of storing high water storage, allowing plantations to have excellent reserves even in prolonged dry seasons. Cherries are left for cherry fermentation for 44 hours, and afterwards in fermentation tanks for 36 hours. This allows the green bean to absorb some of the flavours on the mucilage, pulp and outer skin, then dry the beans till the ideal 11% moisture content. Washed process usually brings out the brightness and clean cup of coffee beans. On the first sip, you can expect red apple-like bright acidity. Following through with a green grape sweetness. As the coffee cools, you can expect dried fruit-like sweetness Region: Caldas Producer: Carolina Mejia Londono Importer: Villa Clara Origin: Colombia Varietal: Yellow Bourbon & Caturra Processing method: Fully Washed

$17.00