Ember
Some coffees feel like the season turning. Ember is a blend built for that moment, when the air changes and you want something with a little more weight and warmth in the cup.
San Pedro Yosotatu sits in the Mixteca region of Oaxaca, between 1,700 and 1,900 meters, a small community of 40 family members and neighbors who sought independence from larger organizations and built something on their own terms. The name Yosotatu is Mixteco for "the sheriff who watches from the top of the mountain." Producers here grow Pluma, Bourbon, and Typica on farms of one to two hectares, processing at home in wooden tanks with 18 to 24 hours of fermentation before drying on petate mats for 8 to 10 days. Harvest is a family affair, carried out by the producers themselves and their neighbors. This is our second year with this coffee. On its own, this lot brings dark cherry, wildflower honey, and vanilla cream.
Harangal Estate comes from Coorg, the neighboring district to Chikmagalur in Karnataka, India. Petu Kariappa has been farming this 100-acre estate since 1988, guided early on by a family mentor who was a respected estate manager in the region. The farm runs 60% Arabica and 40% Robusta, and this washed micro lot is SLN6 variety, hand-picked, hand-sorted, and density-sorted before 18 hours of fermentation, then dried for 15 days using a combination of shade and greenhouse drying. It brings the depth, body with notes of stonefruit and black tea that makes it a natural anchor for a fall blend.
Together they give you our inaugural fall blend “Ember” with notes of pear, raisin, and vanilla.
Best enjoyed as a pour over or drip, though it pulls beautifully as an espresso when the temperature drops.
