Coffee grown in Papua New Guinea is wildly complex and unique like the island itself. You’ll find deep fruit characteristics of prune and raisin, with an almost syrupy texture. This is a must have experience in your journey through the coffee world.
You may have seen it referenced on coffee labels, but what does it mean?
Director of Coffee, Phil Beattie, explains what process means and how it impacts the flavor in every cup of coffee you drink.
There are three primary methods for processing coffee cherries and each of them have a significant influence over the flavor outcome. Washed process, honey process, and natural process are the most common ways to prepare a raw coffee cherry for roasting. Want to learn more?
Organic, Fair trade, and Direct Trade. We’ve been to the source and can assure you that these are the most meticulously cultivated coffees, grown by farmers that have worked tirelessly to achieve these high standard certifications. The combination of the Ethiopian and Colombian coffees provide a uniquely rich texture, bursting with floral aromas and a milk chocolate finish. Mother Nature, you done good.
Best method for this Method? Gravity and Full Immersion. This coffee is re-formulated seasonally by our resident coffee geeks for the optimal brew. Follow our lead to best showcase the unique characteristics of this blend.
Like a star in the night, this stellar blend was carefully crafted to lead the way for all espresso to follow. Pressure and heat magnify the molasses and black cherry flavors, rounding out with a buttery finish. Best enjoyed as a sparkling shot of espresso or blend seamlessly with milk.
Finca El Manzano is a farm in El Salvador run by long-time friend of Dillanos, Emilio Lopez Diaz. There, he grows a coffee that we look forward to receiving each year: SL-34. The crop is a specific hybrid plant selected by Emilio, then planted and harvested with a vision to capture the honey sweetness the coffee cherry was destined to display. With that flavor goal in mind, honey processing is the natural choice to celebrate what has been achieved by this season’s yield of SL-34.
As we roasted and taste-tested this coffee, we asked ourselves how we could possibly convey Emilio’s success. We decided to go with a name that would say it all, Crazy Honey. That’s simply the best way to describe what you’re about to sip.
This blend brings together coffees exclusively from our One Harvest line to offer an Organic, Fair Trade, dark roasted coffee. These certifications are not easily attained, and we are crazy proud to work directly with farmers who have set the bar for quality. You’ll experience intense flavors of roast and cocoa, while simultaneously helping these farmers bring home the bacon. And the coffee.
Coffee History 101: Mocha Java is the mother of all coffee blends. Mocha and Java are in fact the first and second coffee exporting ports in the world, and our Moka Java blend is a combination of coffees that were traditionally shipped from their namesake. Expect a complex roast noting cedar, clove and fruit tones. The more you know.
The Las Lajas coffee was sourced from the Chacon Estate in the Central Valley of Costa Rica, our very first One Harvest estate relationship. Because Costa Rica is well known for good coffee, husband and wife team, Oscar and Francisco, needed to define a niche that would set their coffee apart. And they have done just that. Utilizing the honey process, their coffee is uniquely sweet and buttery, like a sugar cookie in coffee form.
If you need a nudge getting from point A to point B, Metro has you covered. You’ll think this blend was aged in an oak whiskey barrel with its aggressive taste and aroma, but no need for a DD – you have Metro.
In 2019, El Salvador awarded both first and second place for overall best coffee to the Finca El Manzano farm. Among them is the unique coffee plant variety called Pacamara—the coffee featured in our Dillanos Limited No. 54. It is known for its hearty, super-rich flavors and the very large bean size. Those natural flavors are amplified by using a natural process on the cherries – exactly the right treatment to deliver a brown-sugared red apple flavor that carries a molasses aroma.
This coffee is sultry and sweet. It’s light-roasted, and has a medium acidity. Pac Man Nat stands for Pacamara, Finca el Manzano, and Natural, and represents the best of what El Salvador has to offer the global coffee community.
Not just any dark, but Special Dark. Like, es-special-ly dark. This coffee was roasted to perfection to release a profound sweetness that balances beautifully with the deep, full bodied finish. For the ultimate experience, try with a French press.
PS: you’re special too.