All Products Coffee Subscriptions Soar Coffee Subscription (P.K.A Bond St)

Soar Coffee Subscription (P.K.A Bond St)

Fruit forward, blueberries, raisins, peanut butter.

Size
Quantity

Grind     Whole beans – recommended (grind on demand)
Drip Filter – medium grind
Espresso – very fine grind
Plunger – coarse grind
Stovetop – fine grind
Whole beans – recommended (grind on demand)
Drip Filter – medium grind
Espresso – very fine grind
Plunger – coarse grind
Stovetop – fine grind

DELIVER EVERY (Weeks)

Tasting Notes

Fruit forward, blueberry, raisin, peanut butter.

Description

A seasonal blend of microlot coffees, always exploring new ground. Soar to new heights.

Additional information

Size

250g, 1kg

Billing period

1, 2, 3, 4

Guatemala Finca Los Caballitos 60% Cupping Score 85

Varietal
Bourbon & Caturra

Varietal

Bourbon & Caturra

Altitude
1,500m

Altitude

1,500m

Processing
Washed

Processing

Washed

Brothers, Oscar and Christian Schaps, are fourth generation coffee growers and are owners of other well known farms in Guatemala - Finca Santa Paula and Finca Patagonia. Los Caballitos was purchased by the brothers in 2005 and is approximately 120 hectares in the municipality of San Gaspar Chajul. We’re excited to have this coffee in the roastery, providing the blend with juicy acidity and balance.

Brazil Fazenda California 40% Cupping Score 84

Varietal
Obata

Varietal

Obata

Altitude
600m

Altitude

600m

Processing
Cold Soul

Processing

Cold Soul

We’ve been working with husband and wife duo, Luiz and Flavia for the last four years. After purchasing the farm in 2004, Luiz rented much of the farm to sugarcane production and focused all of the income towards renovating the farm. He began planting coffee in 2006 and by 2008, he had 200 hectares of coffee.

This particular lot is processed using his ‘Cold Soul’ method, named for the fermentation method (and his eldest daughters’ love for ‘Frozen’). After selective harvesting, the cherries are placed in tanks and soaked in cold water that is supplied to the wet mill via natural spring. This water is 8-10 degrees at most which slows down and controls the fermentation process, providing the coffee with a slow, even ferment. The beans are then placed on covered, African style drying beds to complete the process.

This incredible coffee is a great showcase of what Brazil has to offer when radical and modern processing techniques are applied and provides the blend with its red fruit and raisin notes.

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