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Fundraiser
Infinity Blend
Fundraiser closed. Thank you to everyone that helped make this year a success! We sold 279 units and raised $5,580.00.
Our take on the Infinity Bottle (where the last pours from whiskey bottles are collected over time in a single bottle to create a unique blend). This is a collection of over 100 green coffee samples that we've received from top quality producers over the course of a year. We mixed them all together to create a blend that will be completely unique in every bag.
Because each sample varies in size and will be small relative to the whole batch, each cup that you brew will have a different profile.
100% of the proceeds from this initiative will be donated to the Food 4 Farmers initiative that focuses on supporting coffee farmers. Food security is still an issue faced by many coffee farmers and Food 4 Farmers partners with many local communities to build and strengthen local food systems.
200g
This is our third year with this initiative and we continue to be amazed by the support shown each year!
Origins:
If you are familiar with how we source coffees, then you will know there's some special lots in here.
Roast Profile:
Light Roast
Tasting Notes:
Different with each brew
Brew:
Recommend Filter, but Espresso will be interesting!
$20.00 CAD
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Gesha Village Lot 102
Established by Rachel Samuel and Adam Overton, the 471 hectare Gesha village is located in the Bench Maji region. In carefully selecting wild seeds from the Gori Gesha forest, they had aimed to replicate the natural environment of the forest by planting them alongside indigenous trees. The result is not only a coffee that is rooted in its ancestry but an agroforestry approach that aims to balance the commercial growing needs while preserving the natural environment.
Eight different zones, or sub-farms, comprise the village and named after nearby villages: Bangi, Dimma, Gaylee, Oma, Narsha, Surma, Shewa-Jibabu and Shaya. This coffee is a honey Gesha 1931 variety from Oma Block.
Direct Trade with Gesha Village
200g
Origins:
West Omo Zone, Ethiopia
Producer: Rachel Samuel and Adam Overton
Variety: Gesha 1931
Process: Honey
Elevation: 1900-2100masl
Roast Profile:
Light Roast
Tasting Notes:
Floral, Pineapple, Peach, Darjeeling
Brew:
Filter
$55.00 CAD
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Obaraat Farm
Yemen Experiment Season 2
This is the second season of our experimental process partnership with Mokha King Coffee. In this season, we narrowed down our experiments to two approaches. This batch is a dry anaerobic process - ripe cherries were float sorted, then placed into sealed containers for a low oxygen environment for 4 days. Cherries were then dried evenly on raised beds until an ideal moisture level of 10.5% to 11% level was achieved.
Our approach with the experimental process partnership was to remove the risk to the producer. In collaboration with Mokha King's team in Yemen, we funded the equipment and expenses, and bought all the cherries that was to be used for the experiments (regardless of the outcome).
200g
Origins:
Eastern Haraz, Yemen
Farm: Obaraat
Producer: Mokha King
Variety: Jaadi
Process: Dry Anaerobic Natural
Elevation: 2148masl
Roast Profile:
Light Roast
Notes:
Hibiscus, Citrus Peel, Dried Apricot, Licorice
Brew:
Filter
$50.00 CAD
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La Isla
From Selva Coffee:
"Named after the mountain it’s located on, ‘La Isla’ (The Island), is a fertile haven producing rich and beautiful red coffee fruits. Luis makes sure that the practices in the farms are as sustainable with the environment as possible. They fertilize three times a year and apply products to prevent diseases like leaf rust and other fungus. They are growing different varieties like: Villa Sarchi, Geisha and SL-28."
Sourced through Selva Coffee
200g
Origins:
Naranjo, West Valley, Costa Rica
Farm: La Isla
Producer: Luis Padilla
Variety: SL28
Process: Red Honey
Elevation: 1500masl
Roast Profile:
Light Roast
Notes:
Red Currant. Raspberry, Melon, Vanilla
Brew:
Filter
$40.00 CAD
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El Paraiso Strawberry
**AVAILABLE**
This is a double anaerobic fermentation of a blend of Pink Bourbon and Castillo commissioned for us.
Ripe whole cherries are selected, floated and first ozone washed. They are then placed into large tanks flushed with CO2 for anaerobic fermentation. During this first phase, coffee juices are extracted and undergo a separate controlled fermentation in a lab, combined with a selected culture of bacteria and yeasts. The cherries are pulped and undergo second stage anaerobic fermentation in mucilage with the extracted juices. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying.
200g
Origins:
Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Pink Bourbon and Castillo
Process: Double Anaerobic Thermal Shock
Elevation: 1930masl
Roast Profile:
Light Roast
Tasting Notes:
Strawberry Jam, Raspberry Candy, Haw Flakes, Apple Puree
Brew:
Filter
$38.00 CAD