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June Coffee Subscription

The first shipment has officially gone out! We're so exciting to finally have this service launched and very thankful to all of you that have signed up. Keep reading to learn more about what was in this month's box!

This month's coffee comes from one of our favorite roasters who we've worked with from the very beginning, Seven Seas Roasting Company. They are a veteran owned, small batch coffee roasting company in San Diego who works directly with farms to source their beans.

Now, let's get to the fun part! This month's box included coffee from Mexico, Colombia, and Ethiopia. Keep reading to learn more about each of them!

Gold Bag: Mexico Siltepec - El Jaguar

  • Roast: Medium Dark

  • Altitude: 1250-1350 meters

  • Process: White Honey

  • Flavor Notes: Chocolate, Nutty, Citrus

  • Recipe recommendations: This coffee is a crowd pleaser and great with just about everything. We love to brew it as iced coffee with some cocoa powder and milk.

Siltepec is located in the central part of Chiapas. This coffee comes from the high-altitude area of the Sierra Madre, bordering the biosphere reserve El Trifuno, which is the habitat of an Endemic Bird Area, “El Quetzal.” This ecological region represents 30% of the flora in all of Chiapas territory.

The microclimate in this region creates a cloud forest, due the Soconuscu rainforest zone around the Novillero River. The weather is humid with lots of shade, cool conditions at night and excellent soil, which together create a perfect environment for the development of specialty coffee.

This coffee comes from a group of small producers and is harvested and processed by hand. After harvesting it is de-pulped, fermented and washed before being dried in the sun.

Silver: Colombia-ANEI Fairtrade Organic

  • Roast: Medium

  • Altitude: 1210 meters

  • Process: Washed, dried on raised beds

  • Flavor Notes: Sweet, caramel, grape, florals

  • Recipe recommendations: Brew as a pour over and drink it black. The pour over really brings out the flavors of the coffee.

Founded in 1995 by Aurora Izquierdo, ANEI has been a community staple in its small town in Colombia for years. Izquierdo was the first indigenous woman of the Arhuaco tribe of the Yewrwa community to obtain a university degree. Upon her return, she set out to organize the economies of the indigenous and campesino groups in her region. To accomplish this, she turned to coffee. She founded ANEI, known formally as the Association of Indigenous and Campesino Agroecological Producers of the Sierra Nevada de Santa Marta and the Serranía del Perijá ANEI.

Izquierdo introduced environmentally-friendly farming initiatives that allowed her to sustainably develop the local economy. By creating economic opportunities with coffee, she was able to both improve the social rights of her marginalized peers and protect her culture. Her work created the processes that allow her community to play a more active role in their own social, economic, and cultural rights.

Copper: Ethiopian Sidamo

  • Roast: Light

  • Altitude: 2000-2400 meters

  • Process: Natural

  • Flavor Notes: Blueberry, Raspberry, Rosewater, Cacao

  • Recipe recommendations: This is one of our favorite coffees to experiment with! Our 3 favorite recipes:

  1. Maple syrup and oat milk. The blueberry flavor in this coffee is very prominent and by adding these 2 ingredients, it makes the coffee taste like blueberry muffins. YUM.

  2. Chocolate and milk of your choice. Use this recipe if you like chocolate covered blueberries. Seriously, the best. <3

  3. Brew as a pour over, nothing else needed. This coffee really speaks for itself. We highly recommend trying it black before anything else. Pair it with something blueberry to really bring out the flavors.

This coffee is grown in Shantawene Village amidst the misty valleys of Ethiopia’s Sidamo growing region. The farm is run by brothers Aserfa and Mulugeta Dukamo who founded their company, Daye Bensa, in 2006.

This is a prime example of naturally processed Ethiopian coffee. In natural processing, the coffee is picked ripe and then left in the cherry during the drying process, translating into incredible fruit flavor in the cup. With notes like blueberry, raspberry, rosewater, and cacao, this coffee is for those looking to experiment a bit and set outside of their comfort zone.

DECAF - Silver: Columbian

**If you requested a bag of decaf, this is the silver bag in your box.**

  • Roast: Medium

  • Altitude: 1500-2100 meters

  • Process: Swiss water processed

  • Flavor Notes: Sweet, tropical fruit and citrus, chocolate; creamy body

  • Recipe recommendations: This is a great coffee to have with whatever your favorite ingredients are. I use this to experiment with new syrups and milks because it's a very balanced coffee.

The Swiss Water Decaf Process is a decaffeination process in which coffee is decaffeinated using an environmentally friendly, chemical-free, 99.9% caffeine-free water process and all the while having great taste at the same time.

Thank you, again, to everyone who subscribed to our coffee subscription. Comment below with your favorite recipes and what you think of this month's coffees!

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