Our Single Origin Sampler includes four 12 oz bags of our favorite single orgin coffees from around the world. Each coffee is unique and amazing. This is a great way to try several of our most popular single origins.
This bundle includes:
- Rwanda Kayumbu Natural 12oz.
- Honduras San Vicente 12oz.
- Tanzania Korongo Peaberry 12oz.
- Mexico Finca La Laja Yellow Honey Process 12oz.
Rwanda Kayumbu Natural
This deep and fruity cup opens with aromas of grape jam, cherries, pomegranate and a surprising sparkle! It really jumped off the cupping table with fruit forward notes and silky smooth body.
After purchasing the coffee cherry from small farmers, the Kayumbu washing station sends the cherry through a strict sorting process. Following sorting, the cherry is spread in a thin layer on raised beds where it is turned regularly to ensure even drying. It takes approximately three weeks for the cherry to sundry. In order to devote their attention to producing the highest quality Naturals possible, Kayumbu only produces Naturals at the beginning and end of the harvest season when production at Kayumbu is the lightest.
Cupping Notes: Cherry, Grape, Pomegranate, Silky
FARM/COOP/STATION: Kayumbu Station
ALTITUDE:Station - 1,756 meters above sea level; Farms - 1,600 to 2,100 meters above sea level
OWNER:1,055+ growers working with Rwacof
SUBREGION/TOWN:Kamonyi District, Kayumbu sector
Honduras San Vicente
This blend is a great representation of coffee from Honduras. It has a chocolatey body, is well balanced and has a clean sweetness. This coffee comes from the Santa Barbara Mountain, a massif of more than 121.3 square kilometers of surface and a maximum height of 2,750 meters above sea level. The mountain is predominately a reserve of virgin forest declared a national park in 1987. The farms are located on the mountain at an altitude range of 1,000 to 1,650 meters above sea level.
These farms belong to a group of independent producers who are clients of Exportadora San Vicente. Their relationships with Exportadora San Vicente span more than 25 years. About 70% are small producers with production areas of 4.4 hectares on average.
VARIETAL: Catuai, IHCAFE 90, Lempira, Pacas
PROCESSING: Fully washed
ALTITUDE: 1,000 to 1,650 meters above sea level
Cupping Notes: Chocolate, Hazelnut, Clementine
Tanzania Korongo Peaberry
Our Korongo Peaberry displays the best of Tanzanian flavor profiles with a full body, pronounced sweetness and prominent acidity.
It’s a blend of Blue Mountain, Bourbon, SL28 and Typica varietals that is mixed to constantly achieve a a great cup. This coffee is ethically and sustainably sourced from trusted parters.
Varietal - Blue Mountain , Bourbon, SL28, Typica
Processing: Fermented, Fully washed, dried on raised beds for 14-20 days
Altitude: 1,600 to 1,900 meters
Region - Mbozi mill, coffees from small farm in the Southern Highlands including Mbozi, Mbeya & Mbinga
Cupping Notes: Milk Chocolate, Grape, Floral
Mexico Finca La Laja Yellow Honey Process
The Sampieri family has been growing coffee in the fertile soil of Huatusco since 1920. They purchased Finca La Laja in 1980 and, in 1999, established AC La Laja SA de CV (La Laja SA). Finca La Laja sits in La Laja, Tlatetela, in Huatusco, at 1,130 to 1,250 meters above sea level. The area is mountainous and fed by a network of small tributaries running into the La Antigua river.
Coffee is grown under shade. They have sought new flavors and experimented with different processing methods, including the Honey process that produced this lot.
ALTITUDE: 1,130 to 1,250 meters above sea level
OWNER: Sampieri family
SUBREGION/TOWN: La Laga, Tlaltetela
FARM SIZE: 113 hectares
Cupping Notes: Cocoa, Nutty, Creamy, Sweet Peach