Two coffees speaking Spanish... coming together to put some love in a bag.
We've found a way to make our best blend just a bit more romantic .
We have worked hard on adding a little valentine twist to our popular blend just in time for this holiday weekend.
This blend still uses the beautiful coffee from Veracruz Mexico that we have in our Oso as its foundation, but now has combined with our recent columbian varietal from Javier Rubio. The San Bernardo is a naturally processed coffee that ads an amazing amount of berry fruit to the mix...
This amazing coffee has an awesome depth, and creamy mouthfeel in the cup.
"For this microlot, cherries were strictly picked with the same level of ripeness, exposed to a dry extended anaerobic fermentation of 48 hours, later pulped and washed and driedin parabolic beds to ideal moisture content."
Cupping Notes: WHITE CHOCOLATE, LEMON BLOSSOM, SUGAR CANE
Here are the details:
Farmer : Javier Rubio
Farm / Region: El Libano, located in Gaitania, Tolima
This coffee is from the norther higher elevation area of Peru. When we cupped it, I was in love with its balance of both syrupy mouth-feel, nutty complexity, but still fruity sweetness. These characteristics are definitely due to the farm’s efforts in elevation and sorting. AA is a designation for the sorting that means this coffee not only maintains a high standard of taste/quality but it also is very consistent in its make-up from bean to bean. Very few defects. (The black bear Peru is the same region, but less prestigious designation, just for comparison).
THIS IS ADVENTURE COFFEE, but CAN BE COMFORT. It isn’t overly fruity, due to its processing, but the more delicate flavors might be lost on people looking for a “dark roast.” Its nuttiness and sweetness are perfect for the holidays.
Mr. Octavio Rafael Herrera Ordoñez, known as 'Otto', worked in coffee for 25 years and is currently retired. The farms are currently under the administration and operation of the second and third generation of the Herrera Family with over 50 years of experience in growing coffee. The family has been pushing the quality of the coffee processing allowing their plants to bring forth their best qualities.
Time. It’s one word that surrounds the experience of coffee for me. Whether it’s the attention to the timer as you attempt the perfect pour over, the season and time of year of a particular variety you like, or the context in which you drink a thoughtfully made cup. For me, the latter runs the deepest stream of thought and connection. Coffee has the power to offer up and backdrop the most rare, unforgettable, and profound moments of our lives. When I was presented the opportunity to curate a label for Jeff, my mind immediately went looking for rare moments I’ve enjoyed recently. Having lived in the San Clemente area for the past 10 years I’ve deeply enjoyed the energy of the ocean on one side and the rolling hidden hills on the other. During the superbloom in 2019, the hills came alive with wild daisies, mustard, rattlesnakes, sweet pea flowers and more. With 3 kids in tow, we ventured into the hills, mustard 4 ft over head, walking the paths like caverns carved in the wild brush into an experience we’d look back on with joy and meaning.
I’m excited to pair a photo of that rare journey with this incredible coffee. In hopes, that when you brew it, drink it, or gift it to a friend, it becomes a vessel for a rare moment. A special place saved in time. I’d encourage you as you drink it to think of the hands that harvested the cherries, labored in the african sun, and graciously shipped the work of their spirit and soul to this bag before you. Their provision is our reward, and it’s worth making and sharing a memory with a cup of this coffee in hand.
When I first cupped this coffee amidst a premium selection of others, the notes of cranberry, melon, hazelnut and blackberry made for a complex, balanced, and delicious cup. We won’t all taste the same things, but don’t be afraid to turn down the volume in your life, close your eyes, and hope for the unexpected.
The Signature is a blend of coffee developed with the help of our regulars. Our goal with this coffee was to come up with a blend that our community of coffee drinkers would love. To do that, we asked our customers to guide us in determining its components and its roast level.
The signatures on this bag are from our customers who have helped make this coffee.
Want to help? Learn More about our coffee tastings here. We would love to see your signature on this bag.
It takes a crowd to make a crowd-pleaser.
Cupping Notes: Dark Chocolate, Fall Spice, Graham, Almond
La Serranía Decaf is a Natural EA Decaf Coffee, processed at the Descafecol plant in Manizales. The decaffeination process at this plant uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caffeine present. The beauty of the Natural EA process is that it helps preserve most of the original flavors of the coffee while adding fruity notes and some complexity to the cup.
I, Jeff, have a grandmother from northern Mexico, our home here in Southern California has a massive love for all mexican food from street food to sophisticated (I am looking at you Taco Maria), and our new seasonal drinks are massively inspired by our neighbors down south.
So when we sourced this amazing coffee San Pedro Yosotatu from Oaxaca, we wanted to do more with it. So we added a splash of our Ardi Natural, and have made our first seasonal blend.
It is great for filter, espresso, or just to stare at this gorgeous bag design by Haley Russo.
In honor of my Grandma, my love for tacos, and all those celebrating Día de Muertos... Cheers!