Roaster: Manhattan Coffee Roasters, Rotterdam Amsterdam
Producer/Farm: Station: Bombe
Origin/Region/SubRegion: Ethiopia/Guji/Bombe Mountain
Process/Drying: Natural/African drying beds
Variety/Cultivar: Setami, Mikicho, 72/158, 74/110
Dry Fragrance: bubble gum, candy apple, grapes, caramel, butter, lemon
Tasting Notes: Jasmine florals and nectar sweetness mingle with a punch bowl of flavors: bubble gum, berries, watermelon, pear, vanilla cream and tea. This coffee is a fruit bomb but is perfectly balanced by lemon acidity and cherry/rhubarb tartness. The mouthfeel is smooth with medium body. As it cools it continues to surprise with notes of stewed cherries, violets, lemon custard and raspberry.
Note: It’s currently sold out as of this date for ordering online, however, the washed Shantawene is available.
Brew recommendations: The brew method impacts the flavor profile tremendously with this coffee. The V60 dripper yields jammier fruit flavors and a full bodied mouthfeel with syrupy sweetness. The Origami brew was highly complex also but gave more pronounced florals, bubble gum and watermelon notes and a silky lighter mouthfeel. Brewed on Kalita, this coffee was a crazy kind of warm kool aid punch, mixed berry pie and jolly ranchers all in one. Each was well structured, very complex, and with a cleaner finish than most naturals. For any of these drippers, I recommend a 1:16 ratio, water temperature of 203 degrees F and a TBT of 3:15-3:30.
Roaster notes: This lovely Ethiopian has come by way of the Catalyst team and Asefa Dukamo, who manages the Bombe processing station. In 2019, Catalyst reinvested into the processing at Bombe by the introduction of a high quality McKinnon hand pulper. This in turn has allowed us to purchase this amazing coffee. The hand pulper is hard work to use but out allows for a more accurate controller how much pulp is left on the cherries before the coffee is moved to the high quality mesh drying beds. In the future we will be working closely with Catalyst as they're work has been somewhat incredible and has really impacted the lives of everyone involved at the Bombe station. We feel extremely positive about their three tier payment system, the drive for a better quality of coffee and better a quality of life for the producers.
Coffee: Burundi Heza
Producer/Farm: Long Miles Coffee Project
Origin/Region: Burundi, Nkonge Hill
Altitude: 2000 masl
Process: Wet Process (fully washed)
Variety: Heirloom Bourbon
Dry Fragrance: fruity, caramel, cranberry
Tasting Notes: A bouquet of fruit - raspberry, apricot, cherries and currants - greets you with molasses sweetness and black tea in this bold, syrupy, sweet coffee. Light rose floral notes become more apparent as it cools. This is an immensely drinkable coffee with a nice complexity of flavor notes. The fruit acidity is balanced by the light bitterness of black tea and sweetness of molasses.
Brew recommendations: I brewed this on V60, Kalita, Origami and the Beehouse dripper. I liked the flavor profile best on Origami and Beehouse dripper at a 1:16 ratio, using 203 degree F water and a TBT of 3:45-:4:00 mins.
Roaster notes: Up to 1,392 farming families contributed to this lot produced by the Long Miles Coffee Project. Grown on Nkonge Hill (Nkonge means “together winning” in Kirundi), this coffee was processed at the Long Miles-built Heza washing station. Though coffees from Long Miles have been a staple on Passenger’s offering menu since 2015, this 2018 harvest is being welcomed to our Foundational Offering menu where it will enjoy year-round availability.
Coffee: Jabiru Union Cantinil Bodega
Roaster: Coptic Light
Producer/Farm: Union Cantinil Bodega
Origin/Region: Guatemala, Huehuetenango
Altitude: 1700 masl
Variety: Bourbon, Caturra, Pache
Additional growing information: Grown, picked, and fully processed by small holder farms in the region.
Dry Fragrance: nutty, fruity, chocolate, caramel
Tasting Notes: Caramel and fruit sweetness, with notes of cocoa, spice, fresh cherries, walnuts and apples with a satiny, to lightly syrupy mouthfeel. As it cools the sweetness persists, walnut notes emerge, and the finish is crisp. Overall the caramel sweetness and chocolate notes are balanced by a light acidity conferred by cherry and apple. This is a harmonious, nicely structured, very quaffable coffee.
Brew recommendations: I found this coffee to be pretty versatile, I brewed it on Origami with a Kalita filter and on V60. The Origami yielded more chocolate and cherry notes and nougat/walnut flavor profile while the V60 was a fruitier, fresh cherry and apple acidity flavor profile. I recommend 1:16 ratio for either brew using 203 degree F water and a TBT of 3:15-:3:20 mins.
Roaster notes: Located in Western Guatemala, the Cuchumatanes are the highest non-volcanic mountains in Central America offset by deep valleys and canyons. The highest peaks are in the region of Huehuetenango where this new offering, the Jabiru, is grown. Due to the region's extreme remoteness, all producers selected for the Jabiru are smallholders who grow, pick, and process their own coffee. These smallholders utilize the abundant rivers and streams in the region to set up their own mills, which consist of manual or small-motored depulpers, specialized washing channels, and entirely sun-dried patios. Hot air from the Gulf of Mexico and the Plains of Tehuantepec sweep up into the descending cool air of the Cuchumatanes, creating a unique tropical microclimate which protects the coffees from frost and also develops its unique flavor profiles.
A note about Coptic Light's packaging per the creators and co-conspirators J.R. Robinson and Esther Shaw of these unique lovely coffees. "A unique aspect of Coptic Light is that our lovely coffee is always packaged in equally as beautiful art. With so many talented artist friends, we have decided to rotate our art at least once a year, and currently we are featuring art from Simon Fowler."