This Brazil has low acidity and average body. It's a great selection for hot and cold brewing alike. Coffee has been a major crop in the Cerrado region since the 1980’s, in large part due to the black frost of 1975 that transplanted growers from the Parana region. Cerrado offers consistent rains, high daytime temperatures and dry winters. Combined with the rich soil that the natives of the region call “Terra Roxa”, these conditions provide an ideal environment for producing coffee. You'll find notes of creamy cocoa and walnut.
The Yirgacheffe region of Ethiopia is renowned with good reason. This coffee comes from the Chelchele washing station which carefully tracks every lot with a unique ID number. It is dried for roughly 18 days to attain that ideal moisture content of 11%. Constant measurements ensure even drying. With above average, yet well-rounded body, acidity and sweetness, you can enjoy apricot, lemon grass and black tea notes in this stalwart coffee.
French Roast is our darkest coffee. Using Colombia Excelso green coffee, we roast just to the beginning of second crack, giving our French Roast the bold, smokey, richness we all deserve. Expect a mild sweetness and low acidity to round out our signature dark roast.