December Box
Recent arrivals from La Baia Coffee
This month we are highlighting two superb coffees from La Baia Coffee Supply. It is our second year sourcing Gatugi Natural and our first
sourcing the Santuario Project with La Baia. Last month we introduced a Kenya Natural and showed why natural processed coffees are difficult to
produce in the region. This Gatugi Natural (from Nyeri Kenya) takes it further with a hibiscus, sweet and juicy profile. We paired the coffee
with a special prep Yellow Bourbon from producer Camilo Merizalde of the Santuario project in Colombia. It is unlike any YB you might have tried - it's straightup
sparkling with ginger candy, lime and lemon grass.
This will be our last month with the RS-Subscriber-only trial bags - thank you for all the feedback! A project we started at the end of 2020,
this lot of bags is our first experiment at pushing the limitations on packaging substrate (this bag is mono-material and 100% recyclable).
Kenya Gatugi
Natural
Our second year with Gatugi Natural. Only 5% of coffee processed at this wet mill are for natural, but given the quality and high demand, this may increase.
Farmers from Gatugi not only produce some quality coffees, they have also been ranked near the top for high yield (highest kg per tree).
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Sourced by La Baia Coffee
Origin:
Nyeri, Kenya
Roast Profile:
Light Roast
Tasting Notes:
Hibiscus, Plum, Brown Sugar
Brew:
Filter We recommend Recipe B in our brew guide
Santuario
Double Anaerobic Black Honey
A double anaerobic black honey yellow bourbon from Camilo Merizalde. This coffee is processed
along with freshly crushed coffee fruit which contains the skin and mucilage of the coffee, encouraging
a high amount of lactic bacteria and yeasts.
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Sourced by La Baia Coffee
Origin:
Cauca, Colombia
Roast Profile:
Light Roast
Tasting Notes:
Lemon Grass, Kaffir Lime, Ginger Candy
Brew:
Filter We recommend Recipe B in our brew guide