Even though it’s not cool, sometimes we just want a chocolatey, caramely, toasty cup of coffee. So we made a dark roast from beans whose indulgent flavors are highlighted by a more aggressive roasting process. Just like our cafe’s monthly Emo Day - we hope this roast is an invitation to be as weird and subversive as you are, without caring what other people might think.
Sourcing Details:
Experience is often the unspoken reason for tried and true region blends. This is certainly the case when we describe this lot sourced from Monte Azul, a family owned operation that is vertically integrated from farm to export. Coffee is cultivated and harvested on the family estate in Huatusco, Veracruz. This lot is named after Don Jose Gorbeña Rojas, affectionately known as Don Pepe, who first established the Gorbeña family coffee legacy in the 1950s.
Processing Details
Coffee is processed at the wet-mill located at the Monte Azul estate. Cherries are meticulously sorted, depulped, fermented, washed, and mechanically dried in horizontal dryers called guardiolas.
Exporting Details
Dried parchment is stored and then transported to the Monte Azul dry-mill to be prepared for export. Monte Azul has a fully staffed cupping lab equipped to cup through every lot and ensure consistent quality.
Even though it’s not cool, sometimes we just want a chocolatey, caramely, toasty cup of coffee. So we made a dark roast from beans whose indulgent flavors are highlighted by a more aggressive roasting process. Just like our cafe’s monthly Emo Day - we hope this roast is an invitation to be as weird and subversive as you are, without caring what other people might think.
Sourcing Details:
Experience is often the unspoken reason for tried and true region blends. This is certainly the case when we describe this lot sourced from Monte Azul, a family owned operation that is vertically integrated from farm to export. Coffee is cultivated and harvested on the family estate in Huatusco, Veracruz. This lot is named after Don Jose Gorbeña Rojas, affectionately known as Don Pepe, who first established the Gorbeña family coffee legacy in the 1950s.
Processing Details
Coffee is processed at the wet-mill located at the Monte Azul estate. Cherries are meticulously sorted, depulped, fermented, washed, and mechanically dried in horizontal dryers called guardiolas.
Exporting Details
Dried parchment is stored and then transported to the Monte Azul dry-mill to be prepared for export. Monte Azul has a fully staffed cupping lab equipped to cup through every lot and ensure consistent quality.
