Incoming Crown Jewels

February

Friday Feb 14, we release three of our most limited, celebrated, and extraordinary coffees of the year. From Ecuador’s Galo Morales and his farm, Finca Cruz Loma, we secured and airfreighted a washed and honey Sidra, and a washed Gesha, and spared no expense to fly in some of the most stunning and elegant coffees. Galo Morale’s Gesha is an absolute showstopper, a complex and delicious stunner of a coffee that could compete in lockstep with any of the finest coffees worldwide, Panama Geshas included. His Sidra selections offer an abundance of nuance and floral, tropical fruit flavors unique to terroir and processing methods. We’re absolutely delighted to have a small amount of these coffees to offer. In recent years Galo’s name has appeared in various regional and national cupping competitions in Ecuador, if not all-out winning then certainly placing top 3, and setting multiple price records to boot. Two years ago, Morales was the proud first-place champion of Ecuador’s national quality competition, the Taza Dorada. His winning lot sold for an astounding $100 per pound – another record for Ecuadorian coffee prices. Finca Cruz Loma is setting the standard for coffees from this region.  

Seriously. Don’t sleep on these. 

Next week, we release two fantastically unique anaerobic natural coffees from Bali, fruit-bombs with the kind of ripe berry and juicy grape jelly flavors natural-lovers crave. They will be our very first Balinese Crown Jewels, ever.  

March

Elsewhere, afloat in the Pacific Ocean, we expect coffee from Timor-Leste to arrive early March, an organic coffee and menu staple from our export partners at Peace Winds. A Sulawesi natural should grace our menu by mid-March, and we’ll have a pair of Sumatran coffees – one washed, the other anaerobic wet hulled – around the end of the month. 

April

In late December, we contracted a spread of exciting coffees from Colombia’s Terraza coffee farm, so extensive, diverse, and exciting that they needed to be split across three shipments. We’re still waiting for the first to be loaded, but we should start to see these coffees on the menu sometime in April. We have a lemon/lime coferment, Pink Bourbon, Gesha, Sidra, Java, and more. 

Also from South America, coffee from Bolivia’s Yulissa Chambi is on the water and expected to arrive in early April. This year’s selections include anerobic and classic washed coffees. 

May – July

Our Tanzania contracts with the Vohora family are being drawn and shipping soon (more and better Geshas and naturals this year). We’ve also contracted our first Ethiopias, shipping soon, and expect to have a deep and delicious bench of naturals, washed, and some experimentally processed coffees from Arabica’s homeland this year. Costa Ricas and Kenyas are being sampled, other Central American coffees are being sourced, and I’m hopeful we can also secure an Indian Crown Jewel this year, for the first time since the program’s inception. There’s a lot to be excited about as it pertains to our most delicious offerings, despite all the other circumstances affecting pricing and supply.