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Literally the gem of the house, 100% Jamaica Blue Mountain was born out of a close relationship between Roasting Plant and our partner farm, Clifton Mount Estate. This lot displays stunning equilibrium between an impressive, unmatched buttery feel, and a vibrant superb acidity. Its bouquet is multifaceted, composed of overtones of grilled nuts and almonds, which later evolve into praline flavors. This nuttiness is complemented by undertones of malt and chocolate. The splendid finish is rich with a note of juniper berries and cashew. This extraordinary coffee is grown in the heart of the sumptuous Blue Mountain range in Jamaica. The Clifton Mount Estate benefits from an ideal terroir, blending rich soil and a cool and continuous misty environment, enabling very slow maturation of the cherries. This slow growth allows for a superb concentration of flavors. Grown and processed under world-class levels of supervision and intensive care, this rigorous quality control produces one of the smoothest and most complex coffees in the world.
Brazil is the lead coffee producing country in the world, providing over 40 percent of the world's supply. Unfortunately only a fraction of this production is of gourmet grade. A good Brazilian coffee must be polyvalent: it should work well as straight espresso or in espresso blends as well as be enjoyable as coffee. We usually look for natural Brazil, or pulped natural, two methods that add a degree of fruitiness, body, crema, and chocolate notes to the cup. Roasted slightly darker than our typical roast, our Brazil Estate can be enjoyed as a straight espresso, where a spicy, syrupy, amaretto feel and flavor are revealed, all framed in a round mouthfeel and accented with a citrus raspberry acidic sizzle. Brazil Estate is wonderful as espresso, and especially delicious with milk!
A big deal indeed, this phenomenal lot was a finalist in this year’s Cup of Excellence, the most prestigious award given to a fine quality coffee. The level of scrutiny that Cup of Excellence coffees undergoes is unmatched anywhere in the coffee industry. Cupped and judged no less than five times each by an international panel of industry experts (this year including Roasting Plant’s own resident coffee buyer), this stunning harvest was recognized over 350 lots for its exemplary characteristics. This beautiful Brazil Fazenda Primavera is a one-of-a-kind coffee experience. The intoxicating aroma of this brew blends vanilla and roasted cashew with rose, balanced out by slight hints of spicy clove and a sweet touch of honey. Silky on the tongue with a medium body, a sweet, grape-like acidity brings a spark and elegance to the cup. Wonderful as a shot of espresso and fuses superbly with milk. About Si?tio Primavera and the Cup of Excellence: Grown at 4,200ft on Si?tio Primavera in the city of Piata?, this early harvest Brazil Fazenda Primavera ("spring farm") was grown on a plantation specifically targeting quality and productivity. Maintaining several patios with covered areas resembling greenhouses, the cherry picking on Si?tio Primavera is extremely selective, and dry beans are monitored obsessively, avoiding dew and other adversities of time. Coffee here is processed wet, remaining in troughs for up to 24 hours before being raked and patio-dried under precisely specified humidity.
One of the world’s most respected coffee origins, the Huila region is composed of deep valleys and soaring Andean peaks. Pitalito, a charming Huila town with a local accent, is home to traditional family farms that still cultivate classic bean varietals like Caturra. Using environmentally friendly methods, these growers each process their own coffee on-site, dry-fermenting the beans before washing them in local mountain spring water to capture the full essence of Andean flavor in each lot. Colombian coffees are justly famous for their pungent, seductive aromas, and our Huila Pitalito is no exception. It boasts a dense, sweet and spicy bouquet with whiffs of fig, laurel and rosemary. But the real highlight of this cup is its natural sweetness, making it the perfect pairing for high quality chocolates, pastries, or gelato. A generously full body and a hint of black-cherry acidity bring out definition in the dark, indulgent flavors. Don’t take our word for it: Try a cup of Huila Pitalito today, and find out why it’s our favorite Colombian bean.
Located in the Guji area of Sidamo, Ethiopian Sidamo Ardi is special for a variety of reasons. Coming to public attention in 2009, Ethiopian Sidamo Ardi (also sometimes referred to as Guji) won the "Taste of the Harvest" competition, organized by EAFCA (Eastern African Fine Coffee Association), beating out all other naturally produced Ethiopian coffees that year. More about that natural processing: after ripe coffee cherries have been harvested, they are left in the sun to dry on raised beds, thus avoiding the typical fermentation process. This type processing yields a flawless presentation of all the characteristics that an Ethiopian coffee has to offer: a charismatic, fruity cup with blackcurrant blossom undertones, jammy notes of apricot and raspberry, and soft, lemony spices. Ardi has a unique, rum-like acidity framing a beautiful medium body.
Among the best coffees coming out of the area this year, Roasting Plant is proud to share this genuine Antigua bean with the world! Named “Acate” after the motherland of the precious beans, the La Espenrza mill in Antigua has created a divine assemblage of micro lots from carefully selected terroir dotting the majestic slopes of the Acatenango volcano, grown between 1450m-1800m.Named “Acate” after the motherland of the precious beans, the La Espenrza mill in Antigua has created a divine assemblage of micro lots from carefully selected terroir dotting the majestic slopes of the Acatenango volcano, grown between 1450m-1800m. The unique taste of this region is forged by micro-climate influenced by the Acatenango Valley. The weather and shade trees in this micro-ecosystem make the beans ripen very slowly, capturing all of the nutrients of the volcanic soil as they grow and stamp the bean with resoundingly deep chocolate characteristic.
We put our own name on this deep, satisfying blend because it represents the core qualities of Roasting Plant coffee: Fresh beans, a precision roast, heady aroma, and crave-worthy flavor. After months of zeroing in on the right beans and the ideal proportions, we designed a custom roasting profile to bring out the best in them. The richness of Indonesian coffee, the brightness of Guatemalan, and the intoxicating aromatics of African beans all combine in this cup to create a drink that we’re proud to call our flagship blend.
Get ready to change the way you think about decaf. Gently processed to remove caffeine while locking in the bean’s original flavors, Roasting Plant Blend Decaf is a smooth, creamy brew that boasts the same intensity of flavor and structure as a fully caffeinated beverage. Its 100% Colombian beans make a drink warm and mellow enough to serve black, yet strong enough to make spectacular caffè lattes and cappuccinos as well. This full-bodied cup unites fresh, fruity acidity with deep chocolate and spice notes—just what you’d want from a Colombian. Exceptionally aromatic and medium-sweet, Roasting Plant Blend Decaf is brimming with the taste of praline, cacao and clove, plus a subtle zing of wild strawberry sweetness to give you a natural boost. Especially sharp noses might even pick out whiffs of fruits like plum, prune and fig, and even a wisp of dried thyme. Sample it side by side with any of our other blends. We guarantee the only thing you won’t get is the buzz.
You're officially invited to this energizing, intense mixer of toasted-nut Brazilian beans and zesty, bright Guatemalan varietals. Specially formulated with bold, thirst-quenching flavor, Roasting Plant Iced Coffee Blend is the perfect base for your favorite iced coffee beverages. One taste of its deep roast and thick, creamy body, and you’ll never worry about drinking watery iced coffee again.
The perfect shot of espresso is the apex of coffee-making: dark, intense, and creamy with an aroma that seems to take over all five of your senses. Not just any coffee can hold up in such a direct, unadulterated form. That’s why we created Roasting Plant Espresso Blend. A precision-crafted mix that’s blended to have a balance between acidity, body, and deep-caramel sweetness, this brew is at its absolute best in a straight-up shot or mixed into a cappuccino or caffè latte.
While this stellar Sulawesi has certain traits in common with Latin American coffees due to its washed processing, it is still distinctly Indonesian. Aromatic notes of cedar and zesty caramel sparks are balanced by its rich, opulent body, followed with spicy sweetness of cloves and cinnamon which become prevalent as the cup cools. This Sulawesi bean was grown by small share farmers in Tana Toraja, an area brimming with distinctly shaped houses where ancient, complex rituals related to the afterlife dominate the culture. Coffees in this area have traditionally been processed with the Giling-Basah (wet-hulled) method, like Sumatra. In 1976, TORACO, a quality-driven Japanese-Indonesian join venture, introduced Sulawesi to the washed-processing method, prevalent in Central America. The result is a cleaner amplification of the strong and distinctive tradition flavors of this region.
The origin of “Red Badger” is a rural, mountainous terrain with notoriously nasty weather and a unique terroir where the soil is red instead of black. A very impoverished region, the resourceful farmers in this area, not having access to the new varieties or hybrids of coffees, replanted their land with original, old school Ateng seeds. This varietal yields less crop than newer varieties and hybrids of beans, and consequently, this Ateng variety is becoming increasingly scarce and highly sought after. Where major growers consider this longer production time a liability, we see a superior, more complex cup and dedicated buyers, in supporting these traditional efforts, are helping to increase the standard of living of the people in this area as well as keeping the traditional Sumatran cup alive.
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