Our most full-bodied coffee, Mandheling possesses a very rich, somewhat earthy flavor.
Strong, fruity aroma with a bright finish.
This Kenya scored a 90. A definite favorite at Dawson Taylor.
The finest coffee Colombia has to offer. Taste the difference in the top grade of what is likely the most familiar origin to coffee drinkers. Medium bodied with a well-rounded smoothness.
Ethiopian Yirgacheffe washed Gr. 2 Adulina limited
Coffees from the Yirgacheffe area of Sidama are known for their pronounced lemon and red berry flavors, a tea-like finish and delicate hints of jasmine and bergamot.
Papua New Guinea A (various regions)
A lively, full-bodied coffee with a earthy aroma and wine-like brightness.
Guatemala SHB EP "Ixil A'achimbal"
In 1989, Guatemala's 36-year civil war ended. After many years spent hiding in the rugged mountains of west-central Guatemala, a group of Mayan Ixil indigenas
returned to their village to find that their ownership of the land was not recognized by the new government. After five years, a collective of 80 families was able to purchase a meager 25 acres of land--not enough to sustain them, but enough to sustain hope. In 2000, with help from the Agros Foundation
, the collective was able to purchase a much larger, 635-acre tract to raise bananas, lemons, oranges, and coffee. Thus was the Ixil A'achimbal community formed.
The goal of Ixil A'achimbal's coffee project is to produce coffee of the highest quality in order to earn a reasonable return on their hard work. The natural environment of the Ixil A'achimbal area makes this a possibility, since the community (and its coffee plantings) sit above 4,600 ft.; the people of the Ixil A'achimbal communities make it a reality by planting only Bourbon and Typica coffee trees, and meticulously caring for the coffee from seedling to mill. The coffee is passive organic, hand-picked, hand sorted for defect, and sun dried on raised wooden racks. After the villagers have done the initial sorting (without the benefit of any machinery), the coffee is loaded onto burros, taken down to trucks, and whisked off to a cooperative mill in Guatemala City for final processing and export.The bourbon beans are meticulously processed and sorted, and the resulting cup is beautifully nuanced, with a delicate smoky tone and medium to light body. The price for the coffee was set by the coffee growers themselves, and is paid to them directly.
Colombian Huila "Monserrate"
Monserrate is a community of 28 families some two hours down a bumpy
dirt road from La Plata. The town itself consists of a single street draped
along the top of a gorgeous ridge with a commanding view of the lush green
valleys on either side. At the highest point in town sits a brick-clad church
and bell tower.
The coffee grown here is Caturra and Typica varietal. Each family has
its own de-pulping and fermentation set up, along with raised drying screens
protected from the rain by parabolic roofs of transparent plastic. The drying
areas are set up on a slight incline, so that both ends of the tunnel can be
opened to allow airflow across the coffee.
Since every family contributes coffee for export, each fermentation and
drying process has to be done perfectly, or it could compromise the entire
shipment. Happily, the whole community takes great pride in their work, and the
results show very nicely in the cup--delicate floral tones balanced by jellied
wine grape sweetness.