Profile: Dark & Distinctive
Place(s): Mexico & Sumatra. This coffee is a blend of two contrasting origins. The Mexico is from Grapos Cooperative in Tapachula, Chiapa, located along the border of the Tacana Volcano Biosphere’s Reserve. The Sumatra is from ARINAGATA cooperative, located in the Gayo Highlands of the ACEH Tengah regency in Northern Sumatra at and above 1300 meters. The cooperative's members are located in Takengon in the highlands surrounding Lake Tawar. 80% of ARINAGATA coffee comes from the area outlying the small village of Serule/Seruleu.
People: In both origins the respective farmers are organized into cooperative groups. The cooperatives include 1,678 farmers in Sumatra and 2,200 in Chiapas. The average farm size is 3-5 Hectares. Both Cooperatives are certified Fair Trade.
Process: Both coffees are grown using certified organic practices and shade management. The Mexico is fully washed (wastewater is treated) and patio dried in the sun.
The Sumatra is processed the traditional semi-washed “Wet Hulled” way, (referred to in the local language as “Gilang Basah”) and then dried on the patio until final milling.
The combination of the different world regions and processing methods give this blend a lot of complexity.
Pairing: Fruit muffin or pastry.
- 8 oz: Makes approximately 25 cups of coffee
- 12 oz: Makes approximately 35-40 cups of coffee
- 16 oz: Makes approximately 50 cups of coffee
- 20 oz: Makes approximately 60-65 cups of coffee
- 32 oz: Makes approximately 90-100 cups of coffee
: Use cold, filtered water and a clean machine.
only as much as you need for one cup or one pot of coffee.
the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press.
ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water.
in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.
We source our coffee from the best family coffee farms around the world and buy only the top 1% of Arabica Beans.
We hand roast our coffee daily in small batches to a traditional, smooth taste profile. This is the way we've done it since 1963, when we opened our first store in Brentwood, CA.