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