Reverence Coffee- East Peoria

Taste: Milk Chocolate, Citrus Origin / Region: Guatemala & Ethiopia Altitude: 1800m Process: Washed

Taste: Stone Fruits, Coconut Origin / Region: El Dorado & Las Flores, Santa Barbara Altitude: 1550-1600m Variety: SL28 Process: Washed Flor Dorado is our first of three coffees to introduce from excellent producers out of Honduras. This first offering is made up of solely SL28 variety. SL28 is a Kenyan variety that was planted in Honduras in 2016 as an experiment. After a very positive result, our friends at San Vicente now have several farms producing this varietal. Flor Dorado is produced by Pedro Sagastume and Noe Contreras out of El Dorado and Las Flores. This is an exceptionally clean coffee yielding a stone fruity cup.

Origin: Honduras Finca Terrerito Variety: Multiple Process: Parainema, Lempira Notes: Dark Chocolocate, Sweet Red Licorice, Hazelnut

Region: Huila Varietals: Caturra, Castillo Process: Washed Notes: Caramel-centered Chocolate, Citrus, Sugar Cane Our green box coffees typically lean towards the chocolate end of the spectrum while still bringing fun, pleasant acidity to the cup. These beans are from Santa Maria, a town located in the northern part of Huila, the department accounting for 18% of the total coffee production in Colombia. This ones so tasty, offering sweetness and finish that has us puttin’ back cups left and right. To match, we get nice citrusy undertones that really round things out. An excellent all-arounder, we’ll be running this one on drip without a doubt.

Santa Barbara Variety: Parainema Process: Honey Notes: Blackberry Tart, Crème Brûlée, Earl Grey Our pink box coffees denote cups that we find pleasantly floral and nuanced. Marco Tulio Sabillon and his brother purchased their farm in 2006, with specialty coffee lots shipping out for the first time in 2018. The two handle the vast majority of the work on the farm, while commissioning help during peak harvest times. This micro lot fills the cup with tart, creamy, sugary goodness, giving a nice tea-like finish similar to those we find in many washed Ethiopians. This coffee is honey processed, followed by patio drying. A beautiful option for filter.

Rwanda Abishyizehamwe Low O2 $26.75 Region: Remera Sector, Gatsibo District Variety: Red Bourbon Process: Low O2 Natural Notes: Fruit Punch, Kiwi, Hibiscus Tea This stunner is from Humere, the largest station in the Baho family, which sources cherries from 1500 farmers, producing 1300 bags of green coffee annually. Through investment in infrastructure and farmer education, focusing on sustainable practices and biodiversity, owner Emmanuel Rusatira has enhanced quality. This lot underwent a 72-hour low oxygen fermentation after being packed into sealed plastic tanks and placed under shade, promoting high intensity and complexity of fruity flavors and sweetness. Yum.

Varietal: Pink Bourbon/ Washed Heirloom Ethiopian Region: Armenia, Quindio, Santa Monica Altitude: 1800-2000m About the Cup Similar to the rest of Jairo’s co-fermented coffees, This lychee co-ferment is chuck full of fruity flavors. It tastes of fruits such as lychee, peach, passionfruit, strawberries, and kiwis. It has the sweetness and aroma of cacao nibs and molasses, and possesses a lively and refreshing aftertaste of Sauvignon Blanc wine. About Co-Fermentation Process The coffee cherries are carefully selected when perfectly ripe. Then, they undergo a special fermentation process without air, with both the pulp still on and wine yeast, along with the addition of chopped strawberries. Once this dry fermentation is complete, the coffee cherries are pulped and spread out on raised beds with more strawberries, allowing them to dry until they reach the desired moisture level. We blend the coffee with 50% of a washed Ethiopian to balance out the cup.

Natural & Washed Yellow Stone Fruit, Nouget, Hazelnut, Brown sugar, Marzipan Our signature blend of three Arabicas from Brazil, Guatemala and Peru combines everything we appreciate in a daily espresso. Sweetness, body, acidity, balance. This coffee is ideal for daily enjoyment, nestles elegantly on the palate and is excellent as an espresso or also for milk drinks.

natural, 900-1100 m Variety: mixed varieties Cup profile: dark cherries, orange notes, hazelnut and chocolate Intensely creamy, sweet, full-bodied and low in acidity - this espresso from Brazil has what it takes to be a permanent guest in your cup, it simply suits every occasion and preparation method. Dark cherry and orange notes, hazelnut and chocolate complement each other to create an incredibly round, balanced cup whose creaminess is second to none. Due to a medium/medium dark roast, this coffee has less acidity and is therefore perfect for espresso lovers who like it a bit more classic and less fruity.

This variety mix from Mexico has its caffeine removed, but not its flavor! A batch of green coffee beans is soaked in water to dissolve water-soluble components such as caffeine and aromas. Only the caffeine is now filtered out of this enriched water. What remains is a water full of aromas. A new green batch is now placed in this water, which is now enriched exclusively with the caffeine from the new beans. Et voilá - an organic decaf with all its natural flavors.

fully washed, 2000m Varietät: Regional Varieties Cup Score: 85,5 Taste Profile: black currant, blood orange, apple, cantaloupe

washed, 1900m 
Variety: Gesha Cup profile: floral, nectarine, raspberry, wild strawberry, jasmine, marzipan, vibrant, silky body Hermel Alvarez is (still!) an insider tip from Anserma in the district of Caldas. He grows different varieties on the 15 hectares of his farm, 15% of which are Gesha. After we already had a Natural from Hermel Alvarez in our program last year, this time we are looking forward to a washed Gesha.
 The cherries are cleaned and sorted, then immediately de-pulped (skin removed) and fermented anaerobically for 30 hours. They are then washed and transferred to a mechanical drying system (parabolic drying system). There they are dried until they have reached an optimum residual moisture content of 10-11%.

Nestor Lasso, El Diviso, Huila Natural, 1750 m Variety: Ombligon Cup profile: cherry, red fruits, sweet, pineapple, sugar, cane sugar, a hint of licorice But first things first - have you ever heard of Ombligon? This unusual variety grows in Huila in south-western Colombia and its exact origin is unclear. Despite some similarities with other Colombian varieties, it is completely unique. Visually alone, the beans are rather large and have a very characteristic shape. Hence the name: Ombligon is Spanish and means navel. The taste is defined by complex and dense aromas (red fruits, sweet, pineapple, sugar, cane sugar, a hint of licorice) with an incredibly smooth mouthfeel that will stay with you for a long time. About the processing: As you may remember, Nestor Lasso specializes in innovative fermentation methods, which results in particularly exciting coffees. The mostly overripe coffee cherries are packed in ba