October 2019 Coffee Selections
SYPCOFFEE always means discerning. Fresh roasted. Single-origin. Small-lot. Because you and those whom you have entrusted us to gift on your behalf deserve an exceptional cup every time. Below, our newest coffee selections for gifting or home:
Altitude: 5,900+ Feet
Producer: Small, Family Farms
Varietal: Castillo, Caturra
Notes: Caramel, Cherry
Producing a startlingly bold cup, this coffee is grown in the incredibly high-altitude Narino region of Colombia, a small area bordering Ecuador and the Pacific Ocean. Steady sunlight, minimal temperature variation between day and night and rich volcanic soils perpetuate a deep, sweet coffee. Farms here are also generally family run and small, averaging 2.5 acres each. Highly dependent on the quality of their yields, production of coffee here is an artisanal process which explains much of the experience this coffee seems to produce every time.
Altitude: 4,000+ Feet
Producer: Beneficio San Diego
Varietal: Catuai, Caturra
Notes: Bittersweet Chocolate, Red Apple
Our first naturally processed bean from Costa Rica! Here, the coffee cherry’s mucilage is left on the seed to dry in the sun, allowing for the seeds’ absorption of sugars in the fruit and ultimately, a uniquely sweet cup. Hand-picked, depulped and dried on patios for a week at Costa Rica’s most modern mill established in 1888, this 2019 crop makes for a special cup.
Altitude: 2,950 - 5,900 Feet
Producer: Triunfo Verde Co-Op
Varietal: Bourbon, Caturra, Typica
Notes: Pecan, Almond, Cocoa
Certified Organic and Fair Trade, our first offering from Mexico hails from the 346 members of the Triunfo Verde Co-Op which is located in the El Triunfo Biosphere Reserve, one of the world’s most diverse forest reserves. Shade grown at high altitude, this coffee is suggestive of the true potential for continued high-end specialty coffee sourced from a relatively new player in the space. We like this cup.
Altitude: 5,400+ Feet
Producer: 400 Small, Family Farms
Process: Sugarcane Decaf
Varietal: Caturra, Typica, Catimor
Notes: Banana, Chocolate, Graham
Our first decaffeinated offering! Certified Organic, this coffee hails from the Cajamarca region of Peru. High in the Northern Highlands, a mild climate and fertile soil yields a remarkably nuanced flavor. Naturally decaffeinated using an ester created from fermented sugar, green coffee is first steamed to open pores, allowing for ease of caffeine extraction. They are then submerged in a solvent derived from sugarcane over 8+ hours, flushes a minimum of 97% caffeine from the bean. Experience a beautiful, if not startlingly unexpected cup.
Altitude: 4,920+ Feet
Producer: Kiriga Estate
Varietal: SL 28, SL 34, Ruira 11
Notes: Maple Syrup, Blackberry
Grown on Dr. Brian Gakunga’s 133 acre Kiriga Estate, this coffee is picked from trees that are 50-70 years old! Dr. Gakunga inherited the farm from his grandfather who, in turn, purchased it from British settlers. This coffee was pulped, fermented, washed and dried on raised beds and affords distinct maple and blackberry notes.