Ethiopia Nguisse Nare
Bensa, Ethiopia
Our second year purchasing coffee from Nguisse Nare. The Bensa Woreda of Ethiopia is becoming a favorite region of ours, and we’re thrilled with the dedication of the producers here. The timing of this release is exciting given that we just returned from visiting this region (Nguisse is pictured here wearing his new One Line Coffee t-shirt).
Nguisse operates 3 plots in this region (Horoxtibro, Bombe, and Murago). The three plots total to 30 hectares of coffee production. This light roast coffee is naturally processed (dried in cherry), and has tasting notes of cotton candy, apricot, white grape, and raspberry juice.
Ethiopia Banko Taratu
Gedeb, Ethiopia
Our first year purchasing coffee from Banko Taratu. It’s been some time since we’ve brought in a washed processed Ethiopian coffee, so we’re thrilled to offer one once more. Banko Taratu has a washing station that services over 500 smallholders in the nearby area. Coffee production here is deeply intertwined with the fabric of the community.
This coffee undergoes a unique double fermentation. The coffee is depulped and fermented for 48-72 hours, washed, and fermented again for another 12-24 hours. This process provides incredible complexity while maintaining a very clean cup. We taste notes of honeydew melon, orange, tangerine, and black tea.
Colombia El Mirador Victor Gutierrez Geisha
Tolima, Colombia
We’ve now purchased several coffees from Don Victor Gutierrez. He owns and operates two farms adjacent to one another, La Playita and El Mirador. This particular lot is a geisha variety from El Mirador and is processed as a honey. After harvest, the coffee is held in cherry for 36 hours, the skin is removed from the coffee cherry, and dried in the sun for 20 days.
We’re thrilled to continue purchasing coffee from Don Victor and hope to visit him in the near future.
This light roast coffee has notes of black cherry, toasted marshmallow, passion fruit, and strawberry.
El Salvador El Poso
Chalatenango, El Salvador
Our first time purchasing coffee from Isaac Luna in Chalatenango, El Salvador. This lot is naturally processed and composed entirely of the Pacamara variety. He sees coffee as an adventure and an opportunity, and as he continues to learn about processing and about cupping, he is anxious to hear feedback and learn how to improve. “Every time, the coffee is different,” he says. “You can work harder, and although it’s hard, it is very rewarding.”
We described this coffee internally as the color red. Notes of red grape, raspberry, hibiscus, and cane sugar.