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.
- Colombia Guitaca 12oz.
- Kenya Swala 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
Our Colombia Guitaca is responsibly sourced from various small farmers from Colombia's Caldas coffee-growing region. The farmers typically use the traditional Fully washed method of processing. Cherry is selectively handpicked and then pulped, usually on the farm itself. After pulping, coffee is fermented in tanks for 26-36 hours. Following fermentation, the coffee is fully washed in clean water and the parchment is laid on parabolic beds to sundry for up to 20 days.
Cupping Notes: Cocoa, Hazelnut, Sugarcane, Berry
This is a quintessentially Kenyan coffee - balanced, complex and full bodied - packs an impressive punch at an approachable price.
Cupping Notes: Milk Chocolate, Vanilla, Pineapple
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