Robust flavor without the burnt, bitter loss of its time honored rings. Cut with precision, the smooth planed chocolate center gives way to its rough hewn yet perfectly weathered edge. It's not a dark roast, but it makes a statement; this blend is the strong planking that lays foundation for even the coldest winter days. With layers of rich, complementary textures it relishes in its natural surroundings. Be confident in your coffee, be bold in your cup.

Tasting Notes: Heirloom Chocolate | Peanut Butter | Boreal Forest

Aroma: Peanut Butter| Bean to Bar Chocolate | Cedar

Roast Level: Medium Roast

Recommended Brewing Methods: Espresso | Pour over | French press

The Blend: Sumatra Mandheling | Guatemala Huehuetenango (Organic) | Brazil Mantiqueira de Minas

Processing Methods: Wet-hulled | Washed process | Natural Process

Altitude: Various

This coffee is the workhorse of our line-up. Hop out of bed and toss on this blend of light and medium roasts of the same bean. It's exactly what Alaskans need to start their day - although it has just the right fit to be donned at any hour. Whether you're snagging reds off the beach or tromping through the mud, Brown & Tan will keep your feet on the ground so you can keep reaching for the stars.

Impact:

Café Orgánico Marcala (COMSA) was founded in December of 2001 with a vision of creating new and alternative development opportunities for small-scale coffee farmers in the region of Marcala, Honduras. The organization originally brought together 69 small-scale farmers of Lenca origin who were interested in selling their coffee collectively under the umbrella of a rural credit union.

At that time, the predominant production system in the region used conventional (chemical) practices and sold to the local coyotes, often at prices that did not even cover the farmers’ production costs. One of the primary founding objectives of COMSA was to seek out and promote new ways of thinking – both in production, moving from conventional to organic production; and in markets, moving from commercial to specialty buyers.

Tasting Notes: Nutty | Smooth | Uplifting | Sweet Cream | Mellow

Aroma: Milk Chocolate | Honey

Roast Level: Medium roast

Recommended Brewing Methods: French press | Pour over| Drip

Producers: COMSA Co-op (1500 farmers)

Region: Marcala | La Paz Department

Varieties: Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica

Processing Method: Washed process

Altitude: 1300 - 1700 meters above sea level

You have a mountain of a day ahead of you. You woke up late; it’s pouring; it’s dark; it’s really beating you up. Now you hit the lift and, as you climb, you start to get a different feeling. You are breaking through the clouds; sunlight starts to hit the top of your shades; the air is still; the sun is shining, and you are standing on top of the earth looking out on endless pillows. This is our Cloud Inversion. This is our version of a coffee that will kick you in the ass and jumpstart your day. Never burnt, just right.

Impact:

ASPROTIMANA was formed in 2001 as an initiative of 32 producers who were interested in developing more stable marketing channels for its flagship product, coffee, to improve the social and economic position of the families in the area. The social objectives of the project were initially focussed on the coffee farming families but the medium and long term aim is for the benefits to extend more widely through the region as well.

The cooperative is based in the district of Huila and includes 22 villages in the Timana, Elijah and Suaza areas. The cooperative’s name is derived from the Timanaes tribe that originally inhabited the region. Coffee is the main crop, grown on an area of approximately 250 hectares. The majority of the crop is Caturra coffee, but varieties such as Colombia and Castillo are also grown.

Today the association comprises 85 families of small coffee growers who are committed to improving their standard of living by producing and exporting high quality coffee.

Tasting Notes: Pecan | Hint of Smoke | Bakers Chocolate | Cherry

Aroma: Birch Syrup | Tobacco | Molasses

Roast Level: Dark roast

Recommended Brewing Methods: Pour over | Drip | Espresso

Producer: 53 women organized around Asociación de Productoras Agricultores Agrícolas De Timana (ASPROTIMANA)

Region: Timana | Huila Department | Colombia

Varietals: Caturra | Castillo | Colombia

Processing Method: Washed process

Altitude: 1590 - 1750 meters above sea level