(2) ETHIOPIA Dark Roast

• Origin : Yirgacheffe, Ethiopia
• Process : Washed, Sun-Dried
• Roast : Dark
• Notes : Lemon, Honey, Mango
• Harvest : October to January

Compared to our medium roast ethiopian coffee, our dark roast boasts smoky and caramel flavors. It contains a more bold and rich body, while still giving a slight fruity note in the aftertaste.

Ethiopian washed coffees are more elegant, lighter, and drier on the palate than naturally processed coffees. The body is not too strong and has an almost tea-like delicacy which reveals a mild and pleasant acidity.
Ethiopia is the region located between the tropic of Cancer and the tropic of Capricorn. It is the perfect region endowed with mild temperatures and plenty of rain. The lush vegetation in Ethiopia allows farmers to grow their coffee trees without having to plant additional trees to provide shade. In fact, the coffee-growing conditions are so good that agricultural chemicals are rarely needed.

Package Size: 12oz whole bean

(2) SUMATRA Dark Roast

• Origin : Raja Sumatra, Indonesia
• Process : Wet-Hulling
• Roast : Dark
• Notes : Chocolate, Sweet Cedar, and Pepper
• Harvest : September to December

Displays intense sweet tones of chocolate, dried fruit, and other herbal spice-based flavors such as cinnamon, nutmeg, and cardamom. It is known for its earthy flavors, medium to heavy body, and wine-like acidity.

One of the unique aspects of coffee production in Sumatra, Indonesia, and the source of Indonesian coffee’s deeply divisive taste, is the traditional post-harvest process of ‘Giling Basah’ (wet-hulling) method. The harvested coffee cherries are de-pulped by hand and dried on a patio for a few days. When the beans are semi-dried, containing around 30% to 50% moisture, it is passed on to a collector who puts them through a hulling machine while the beans are still moist to then finally set them on patios to dry for a couple more days. This hybrid process combines elements of the washed and natural processes. It significantly reduces the acidity of the coffee, and seems to increase its body too, creating a softer, rounder, heavier-bodied cup of coffee.
In Sumatra, coffees are grown at high elevations – above 1,350 meters above sea level, to slow the growing process to allow the plant more time to deliver nutrients and minerals to the coffee beans. This fuels the process of developing a fuller, robust flavor in Sumatran coffee.

Package Size: 12oz whole bean

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