The dry aroma on this Fair Trade coffee just blew us away. Strange Coffee describes it as such: “Warm chocolate cookies.” Enough said. Bracingly clean with sweet orange. Available in a medium roast or City Plus.
We compared the flavor of this brew to fresh rhubarb, which you can take or leave. We enjoy its surprising acidity at the front with a creamy and smooth finish. Take home point: drink Lake Kivu, eat pie.
With a light herbal aroma, this coffee smells as fresh as a…we’ll let you fill in the blank. Caramel notes and a hint of earthiness, this coffee is a go-to for drinkability.
“Like walking in the woods during early Spring,” is what we’ve been told, however, we feel that biking through the woods may offer the same experience. From Sipi, MT. Elgon, Eastern Uganda, this coffee is grown at 1,200-1,900 meters, and we can’t get enough of the cherry aroma, smooth body, and chocolate finish. It’s so creamy; you won’t need to add anything to it. (Well, we hope you wouldn’t anyway).
Grown at over 1,350 meters, these beans hail from the Siguatepeque, Comayagua region of Honduras. As the season changes and our allergies are kicking, we choose this coffee with its eucalyptus aroma. This coffee is so interesting, with sweet honey and cherry flavors, and a vibrant acidity that lingers like dinner guests we actually like.
From the Alta Mogiana (Northeastern Sao Paulo State) region in Brazil this medium bodied, low acidity coffee has a nutty aroma, chocolaty taste with lots of sweetness.