Sumatra's indigenous coffee-processing technique involved removal of the bean from its parchment-like shell while still wet; it creates lower-acid, less clearly fruity coffees with big body. This coffee breaks that mold with a deliciously sweet and heavy stone-fruit character. It's called triple pick because it is laborious hand-sorted three times to remove defects. Tasting notes: plum jam, chocolate, gingerbread, cedar, fruitier than many sumatras. Processing Method: Wet-hulled. Type of roast: medium, medium dark.
Peru Rutas Del Inca
The past decade has seen peru rise to power as one of the fastest growing coffee producers, both in size, and in quality. Rutas del incas was founded in 2013 with just 33 members and has grown to 258 highly dedicated workers in just a few short years. This year's crop blew us all away and we immediately locked down as much as we could. Artis coffee is proud to offer this fair trade and organic coffee from peru's, ruta del inca. With its dry aroma of sweet blackberry and honey dew melon, leading into an intriguing, yet approachable cup, that continues on with the balanced brightness and sweetness of concord grapes and a bergamot. This is not a coffee you want to miss. Processing method: washed. Choice of roast: light, medium.
Ethiopia Yirgacheffe Aricha
As coffee producers, the gedeo zone of the yirgacheffe district of ethiopia, continues on like an old reliable friend. Always there for you, and always a pleasure to have around. With this natural processed coffee, ripe cherries are transported from farms to the kebel aricha mill where they are sorted and placed on raised drying beds in thin layers, for the ethiopian Sun to do its work. During the first few days, the cherries are turned every 2-3 hours to avoid over fermentation and mold growth. Weather dependent, 4 - 6 weeks later the beans are dehulled and transported in parchment to addis ababa, the capital of ethiopia, where they are milled prior to export. This season's offering returns with an in your face fruit flavor. Blueberry and strawberry notes are apparent even before the coffee is ground. Upon grinding you will find a delicate balance of nougat and chocolate on the nose. The real treat is the transformation in brewing. This coffee taste is one of the most well rounded we've had in recent memory. Strong blackberry and blueberry notes find their way across your palate bringing a wonderfully silky and coating mouthfeel, followed by the return of those nougat and chocolate notes on the finish. Other coffee from this region have been our best sellers in the past and we are very proud to bring you this season's offering. It's good to have you back, old friend. Processing method: full natural and dried on raised beds. Choice of roast: light, medium.
Opus Espresso Blend
Designed with harmony and sweet melodies in mind. Like a dark chocolate milkshake, the opus espresso combines abundant sweetness from full dry-processed brazilian coffee, the heft and cocoa of sumatra, and a grace note of fruitiness from a washed American coffee. Tasting notes: sweet milk chocolate, vanilla, bing cherries. Mix of processes, elevations, and roast levels.
Another gem from huehuetenango in the guatemalan highlands. These coffees are prized for their clarity and brightness. The palhu is a clean coffee, but is a bit punchier and riper in flavor than many huehues. Tasting notes: black mission figs, blackberries, medium-bodied. Processing method: washed. Choice of roast: light, medium.
Coffee farmers have been growing in the northern highlands of malawi since the 1930s, but we rarely see their coffee here. With the help of the mzuzu cooperative, that is changing. The cup reminds one of kenyans; very distinct and with a sturdy backbone. But where kenyans range from grape to tomato, the mzuzu has spiced apple cider and bay laurel. Tasting notes: clean, deep fruit acidity, hints cedar and strong mineralogy. Processing method: washed. Medium roast.
A simple, easy drinking decaf, this lot of brazil from Swiss water has medium body and an impressive amount of sweetness. Decaf should never be an afterthought for a coffee company and it isn't for us -- we're as proud of this coffee as we are of our regular offerings. Tasting notes: cola, tamarind, and sugar cane. Processing method: Swiss water process decaffeination. Dark roast.