COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 6

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Espresso

Honduras, Benjamin Vallecillo

chamomile, molasses, toasted pecan
COFFEE FACTS
  • HARVEST: April-May, 2017
  • VARIETY: Bourbon
  • LOCATION: El Cielito, Santa Barbara
  • PROCESS: Washed by Fermentation
  • DRYING: Shade-dried
  • ELEVATION: 1800m
  • STORAGE: Green coffee frozen to preserve freshness
  • BREWING PARAMETERS: 19.4g in, 39.2g out, 39 sec, 201 °F, 125 psi

Benjamin Vallecillo has been a conventional farmer for nearly his entire life. He has been growing coffee for decades, but would sell it in wet parchment form for a fraction of its potential value. That was the way of life in Santa Barbara – and it still is for many coffee producers. We first met Benjamin in 2012, and made a commitment to purchase his entire harvest. That marked the first year that Benjamin fully processed his own coffee; we saw his true potential.

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