Roasting Once on Monday, September 9th

We only have a limited quantity available so don’t miss your chance! Pre-order yours before the end of the weekend to be included in this month’s Small Batch Release. We’ll roast and ship your coffee on Monday, 9/9. We can’t wait for you to taste it!

Notes from our Green Buyer

Years ago, we worked with a producer in Nicaragua named Erwin Mierisch. Erwin, at his father’s urging, bought essentially “close-out” inventory from a defunct local coffee nursery. The Java varietal was the buried treasure from the otherwise worthless inventory. From Nicaragua, it’s a short jump across the border to Honduras, where Marysabel and Moises Herrera were gifted some of these seeds from the Mierisch family. When these coffee seeds are planted 1600 meters above sea level at Finca El Puente, the true beauty of the varietal is able to shine. The Honey process is when the Java cherries go through a mechanical de-pulper to remove the skin but leave the fruit clinging to the seeds. The sticky lot of coffee is then put atop raised beds to dry.

Notes from our Roaster

Since we started roasting it for you in 2019, we’ve become more acquainted with the unique flavor profile found in Moises’ Java varietal. Each harvest has an unmistakable nuttiness that accompanies its sweetness. One that we’ve not found in other coffee varietals. Usually, nuttiness points toward the roast profile; however, the almond and amaretto notes you taste in this coffee should be attributed to the Java varietal itself. By keeping the mucilage still intact during the drying process, what’s known as honey-processing, Moises developed the sweetness of this coffee into blackberry and (humorously) honey notes. The intrinsic nuttiness paired with depth of sweetness makes this Java one of the more memorable flavor profiles of our Small Batch Releases.