Comprised of washed Ethiopian and Kenyan coffees, Sapsucker is an espresso homage to the elegance and uniqueness of East African coffees. Bright citric acids, tamed (but not muted) by careful roasting, are predominant. Flavors layered with refined peach and apricot are accented by subtle floral aromatics and a clean, champagne-like finish.
Producer: Gikanda, Shegole, Welinso Cooperatives
Region: Nyeri, Limu Kossa
Country: Kenya, Ethiopia
Elevation: 1600 – 1950 m
Harvest: November – January
Cultivar: SL-28, SL-34, indigenous
Intense floral aromatics are typical of Ethiopia coffees, though rarely as well articulated as with this coffee. A remarkable perfume of hibiscus and rosewater on the nose leads to a delicate cup with a silky mouthfeel and soft pomegranate notes.
Producer: Debello Farmer’s Cooperative
Region: Limu Kossa
Elevation: 1700 – 2000 m
Harvest: December – February
Black Cat Analog Espresso
This syrupy and sweet espresso blend has been the staple of our lineup since the very beginning. It is a product of intensive lot selection and close, direct work with the farmers who produce its components. The Black Cat Classic Espresso’s hallmark is its supreme balance and wonderful sweetness.
Producer: Jacques Carneiro, Luiz Paulo Pereira, Roberto Irineu Marinho, Mauricio Rosales
Farm: Fazenda Santa Lucia, Fazenda Rainha, Finca Maravilla
Region: Sao Sebastiao da Grama, Carmo de Minas, Huehuetenango
Country: Brazil, Guatemala
Elevation: 1150 – 1850 m
Harvest: June – September, January – April
Cultivar: Acaia, Bourbon, Caturra, Catuai, Icatu, Mundo Novo
Full-bodied and well-rounded, this blend produces consistently sweet and chocolaty espressos that are a joy for the barista to calibrate and integrate perfectly with milk.
Producer: Roberto Irineu Marinho
Farm: Fazenda Rainha
Region: São Sebastião da Grama Valley
Harvest: May – September
Cultivar: Mundo Novo, Catuai, Bourbon Amarelo, Icatu, Acaia
El Diablo Dark Roast
Our flagship dark roast offers a different look at some of the coffees we have available each season. Our Roasting Team tailors the roast to bring out dark baker’s chocolate notes with a caramelized sweetness and softened acidity. Lasting impressions of molasses and malted barley linger in the smoky finish.
Country: Latin America
Elevation: 1500 – 1800 m