Current Coffee Offerings
09/05/13 10:20
Here at Kirk’s Coffee, we care about where our product comes from just as much as we care about its quality and our customers. It is amazing to us how much of the world’s coffees are grown in many of the poorest countries. It is important to us that everyone in our supply chain earns a living wage. We try our very best to make that happen through our coffee purchases. For more detailed information, please read our blog, here.
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Shipping Rates: We primarily use USPS for shipping because they are fast, efficient, deliver six days a week, and the least expensive of all the carriers for smaller orders. For 1 pound the rate is $5.15. For 2-6 pounds the rate is $11.30. Order more, save more (why not make a neighborhood order?)!
Contact US: Send us an email by clicking here. Or you can text or call us at: 208.724.7745 if you have questions or would like to place an order via telephone.
Kirk’s House Blend
Bittersweet, Chocolate, Balanced
This coffee is our house blend. It is blended from the best of the best Arabica beans in the world. It is a classic American coffee (as in, one that came before the grocery store can) designed for any brewing method. It is a dark roast, which highlights the chocolate and dark fruit. It is a good, strong cup that is a bit on the bitter side, but not overly so, yet clean and balanced.
Kirk’s House Blend Decaffeinated (Water Processed)
Dark, Bittersweet, Balanced
This is our signature decaffeinated blend. We have blended some of the best beans to bring you the best decaf in the world. Decaffeinated coffee is very difficult to process and roast, yet we have come up with a sure winner. Choose this decaf, and you will be forever pleased. It works in all brew types, and it will give you what you desire in a decaffeinated coffee.
Kirk’s House Blend Half Decaf (Water Processed)
Dark, Bittersweet, Balanced
We take some of our best coffees and blend them to make a half-decaf blend. This is perfect for those who don’t want the full caffeine levels of regular coffee, yet don’t want a coffee completely devoid of all caffeine. We are proud to offer this coffee as a great alternative to one or the other! It works well in all brewing styles.
Kirk’s French Roast Espresso Blend
Full-Bodied, Bittersweet
This blend of beans was specifically formulated to use in espresso drinks. It is a strong, bittersweet coffee that balances the sweetness of the milk in lattes and cappuccinos. This being said, it is also an excellent coffee for those who wish to have a coffee adventure. We enjoy this coffee in a variety of preparations, from press-pot to espresso and everything in between. Kirk, our roastmaster, roasts these beans to the French Roast level to help bring out the darker flavors.
Brew this coffee in your normal way and serve it with a sweet roll, donut, or coffee cake. Try serving it as an after dinner coffee in the evening. The balance between bitter and sweet is a wonderful thing.
Sumatra Lintong
Sweet, Chocolate, Smooth, Earthy
What to tell about Sumatra? Well, how about we start with this: the Indonesian coffee industry does things their own way. Unless you are one of the several very large farms, individual farmers do not sell their own product and cooperatives have a very limited space. So, the vast majority of Sumatran coffee comes to market through collectors. A collector is a middle person in the coffee trade in Sumatra, and is instrumental in the quality of the coffee that he or she sells. The collector pays the farmers in cash up front for their product, sometimes even on a weekly basis, which means the farmers do not have to wait to earn a paycheck. Consequently, traditional coffee buyers cannot work with farmers, nor do farmers want to work with traditional coffee buyers. The best farms and farmers get the best price for their coffee. Because of the competition between the collectors, the prices in Sumatra remain high, even when global market prices dip. This Sumatran coffee was purchased from the collector Opung BR, one of the oldest and most respected collector in her area. Our buyer has visited her coffee mill on several occasions and witnessed how she attentively separates the quality of coffees one from another and how well she treats the farmers who sell their crops to her.
Because of the detail of the sorting process Opung BR goes through, this Sumatran coffee from the Batak people of Lintong is a wonderful example of exquisite Sumatran coffee. The dry grounds small of wood, brown sugar, molasses, and banana. As the hot water is poured over the grounds, chocolate syrup aromas arise along with raisin, parsley and basil. The earthy aromas transfer to the cup, yet the cup is sweet and smooth, a wonderful drink full of chocolate with a hint of chipotle pepper. While many Sumatran coffees demand a dark roast, this one does not, and we are roasting it to just before the second crack begins.
Ethiopia Illubabor Baaroo
Sweet Dry Fruit, Fruit Flower Blossom, Honey
Baaroo is the name of the cooperative that produces this coffee and it comes from the far western part of Illubabor. Our importer works directly with this cooperative and as such, is part of the Farm Gate program. This cooperative is administered by a non-government organization that not only coordinates agronomists and managers for each of the coops they work with, but also has a business adviser assigned that helps the cooperative manage their debt, reinvest in quality improvements at the mill, and verifies distribution of income to all members. The Baaroo cooperative is quite small compared to others in the Illubabor region, but their cup quality is quite outstanding. The heavy forest in most of the cooperative seems to slow the maturation of the coffee and increase its density, which is seen in the flavor of the roasted coffee.
This coffee has distinct aromatics which seem to jump off the dry grounds with the aroma of sweet chocolate, cane sugar, vanilla, and sweet dried fruits. The wet grounds bloom with the aroma of peach preserves, cane sugar, cola, fruit blossoms, and a hint of black tea. The cup itself bursts with a wide range of sweet dried fruits, raisin, apricot, cane sugar and even a hint of clover honey. The moutfeel reminds us of a well developed port wine. This is an outstanding example of a classic Ethiopian coffee. Enjoy!
Burundi Teka
Floral, Sweet, Caramel, Apple and Pear
Teka is from Sogestal Kirimiro. Teka is at 1938 meters (6,400 ft) in elevation, the highest washing station in Burundi, in fact. The water here is very clean due to their elevation and because they are located close to a forest preserve. The farmers process these beans in the traditional Burundi style of double fermentation This cooperative is ranked as one of the top five stations in Burundi based on management, ecology, and coffee quality. This particular lot has a relatively small bean size. This coffee is part of our direct trade program.
Teka is a floral coffee with great sweetness and fruit notes. In the dry grounds you can smell the aroma of spiced cider and caramel. When the coffee is wet, the caramel aroma bursts through the crust along with the aroma of baking spices and caramel. The flavor has an apple-like brightness with a hint of pear, and the cup finishes clean and pleasant with a note of black tea. You’ll be sure to enjoy this coffee!
Decaffeinated Honduras Carruchil (Water Processed)
Nearly Out!
Mild, Crisp, Bright, Balanced
We were able to get a very limited lot of this single origin decaffeinated coffee. This Honduras lot is from the Carruchil Cooperative located in Chinacla, La Paz at an elevation of 1,300 meters.
The dry fragrance is fairly typical decaf, as the decaffeination process does change the flavor and aroma of the coffees. It is sweet, slightly fruity with hints of macadamia nut and cacao. As the hot water is added, the sweetness sharpens and macadamia gives way to hazelnut, caramel, and almond. The flavor has a lot of nut characteristics. But as the cup cools, these give way to caramelized sugar with a slightly dry finish. This is a pretty typical Central American coffee with balanced acidity. It is a very pleasant, strait forward coffee.
Decaffeination cannot be accomplished on growers farms, and because of it, the coffee has to be shipped to a decaffeination plant usually outside of the growing country. This added processing and additional shipping means that the price of decaffeinated coffees is 20-50 percent higher than the exact same regular coffee.
Coffee Concentrate
Coffee Concentrate, sometimes known as toddy coffee, is a cold-brewing method that changes one pound of coffee into one liter of concentrated liquid. All brew methods work the same way, by using water to release the solubles in the coffee grounds. In conventional brewing methods, we look to a 3-6 minute brew time, where the coffee grounds get a chance to steep in near-boiling water. A couple of obvious exceptions are espresso, which is 25-35 seconds and percolator coffee makers, which take about 20 minutes to complete.
In this brewing method, fresh, cold, mountain water is used and the coffee steeps for 12 hours. At the end of the brewing session, the coffee and water are separated. The resulting water has become a coffee concentrate.
This method changes the way the water interacts with the coffee and the resulting extraction is different as well. The coffee, when brewed, is much less acidic and therefore highlights different flavors of the coffee. It is often described as, “smoother.”
This is not my normal way of drinking coffee, but it is a favorite of one of the folks around our house. I use this coffee extract when convenience is at a premium, like overnight hiking in the mountains. It is easy to make great coffee, without lugging all the coffee brewing supplies along: 6 oz boiling water and 4 oz coffee concentrate, perfect!
It particularly shines when using it for cooking--imbibing coffee flavor within recipes. Here is our recipe sheet (right click to download):
Coffee_Concentrate_Recipes.pdf
We are offering 1 Liter for $13 (plus shipping). It is available in either regular or decaffeinated. Please note, that we make it at the time of order, and it takes 24-36 hours to ship because of the preparation time involved.
Gift Certificates
Have you ever wanted to give the gift of coffee but were unsure exactly which coffee to give? We now offer gift certificates in any amount of your choosing. Email us directly if you would like the simplicity of a single or multiple pound of coffee gift. coffee@kirkjeffery.com
December 2012
01/01/13 09:44
These coffees are listed for archival purposes only, and are no longer available.
Kirk’s House Blend
Bittersweet, Chocolate, Balanced
This coffee is our house blend. It is blended from the best of the best Arabica beans in the world. It is a classic American coffee (as in, one that came before the grocery store can) designed for any brewing method. It is a dark roast, which highlights the chocolate and dark fruit. It is a good, strong cup that is a bit on the bitter side, but not overly so, yet clean and balanced.
Kirk’s House Blend Decaffeinated (Water Processed)
Dark, Bittersweet, Balanced
This is our signature decaffeinated blend. We have blended some of the best beans to bring you the best decaf in the world. Decaffeinated coffee is very difficult to process and roast, yet we have come up with a sure winner. Choose this decaf, and you will be forever pleased. It works in all brew types, and it will give you what you desire in a decaffeinated coffee.
Kirk’s House Blend Half Decaf (Water Processed)
Dark, Bittersweet, Balanced
We take some of our best coffees and blend them to make a half-decaf blend. This is perfect for those who don’t want the full caffeine levels of regular coffee, yet don’t want a coffee completely devoid of all caffeine. We are proud to offer this coffee as a great alternative to one or the other! It works well in all brewing styles.
Kirk’s French Roast Espresso Blend
Full-Bodied, Bittersweet
This blend of beans was specifically formulated to use in espresso drinks. It is a strong, bittersweet coffee that balances the sweetness of the milk in lattes and cappuccinos. This being said, it is also an excellent coffee for those who wish to have a coffee adventure. We enjoy this coffee in a variety of preparations, from press-pot to espresso and everything in between. Kirk, our roastmaster, roasts these beans to the French Roast level to help bring out the darker flavors.
Brew this coffee in your normal way and serve it with a sweet roll, donut, or coffee cake. Try serving it as an after dinner coffee in the evening. The balance between bitter and sweet is a wonderful thing.
Guatemala Antigua Finca Cabrejo
Bright, Fruity, Buttery
The Cabrejo farm is undergoing major renovation with the planting of new coffee trees. The farm has very old Arabigo plants that produce a wonderful yellow fruit, along with many other younger fruit producing trees, mainly Bourbon, Caturra and some Catuai. It’s a family owned farm, home of Agustin Fashen and his family. The entrance is marked by an old brick wall with gold script lettering that reads, “Cabrejo.” The farm is between 1,585 and 1,920 meters and through it’s eclectic coffee tree varieties, produces some amazing coffee.
Cabrejo is a juicy coffee with a lot of fruit complexity and brown sugar sweetness. The dry fragrance is sweet with the aroma of brown sugar, butter, and a slight hint of apricot and clove. Caramel notes along with vanilla and cinnamon are present in the wet aroma. There is a fruity quality about the taste. The taste of pear is apparent along with honey sweetness and a beautiful acidity. As the coffee cools, a wonderful nuttiness emerges and finishes with a buttery mouthfeel. We don’t know about you, but this coffee feels like the winter holidays!
Costa Rica Hernan Solis Villa Sarchi
Nearly Gone!
Complex, Cinnamon, Toffee, Molasses
This is a classic single origin micro lot from Hernan Solis, and contains one variety of Arabic bean--Cilla Sarchi. This variety is a natural offspring of the old Bourbon type coffees, which as adapted to the climate of Costa Rica and Naranjo area in particular. Hernan’s farm is at 1,650 meters. The coffee was processed at the Helsar del Zarcero mill, but reserved out of the mill’s blends because of its outstanding qualities.
This Costa Rican coffee is complex and lovely. The dry grounds have the aroma of honey and cherry with cinnamon and even a hint of anis. When the hot water is added, the bloom produces toffee, cherrie, and a bit of spiced pumpkin. The taste has a wonderful plumb-like quality that finishes with a wonderful sweetness with hints of caramel and chocolate.
Sumatra Toba Batak Peaberry
Nearly Gone!
Honey, Chocolate, Rustic Sweetness
This is a peaberry bean (peaberries are smaller in size than other coffees) of Lintong-area coffee. Lintong coffees are from Sumatra, which is part of Indonesia. Lake Toba defines the area where this coffee comes from, which is the largest volcanic crater lake in the world. The Lintong coffees are farmed by the Batak peoples. This Toba Batak coffee is from a family of collectors working in the Lintong Nihota area, who mainly buy much of their coffee direct from the farmers rather than the open markets, which results in higher quality beans and better pay for the farmers.
The coffee aroma has a strong raw honey sweetness to it as well as chocolate and some aromatic wood and herbal notes. The taste is a nice rustic sweetness--molasses with clove and cinnamon. There is also a bit of brightness in the coffee, brighter than other Lintong coffees--dried fruit, and plum, and a hint of grapefruit. Yet it is still a substantial coffee, which we expect in a Sumatra. This is our autumn Sumatra offering, and it is sure to please the Sumatra coffee lover!
Decaffeinated Honduras Carruchil (Water Processed)
Mild, Crisp, Bright, Balanced
We were able to get a very limited lot of this single origin decaffeinated coffee. This Honduras lot is from the Carruchil Cooperative located in Chinacla, La Paz at an elevation of 1,300 meters.
The dry fragrance is fairly typical decaf, as the decaffeination process does change the flavor and aroma of the coffees. It is sweet, slightly fruity with hints of macadamia nut and cacao. As the hot water is added, the sweetness sharpens and macadamia gives way to hazelnut, caramel, and almond. The flavor has a lot of nut characteristics. But as the cup cools, these give way to caramelized sugar with a slightly dry finish. This is a pretty typical Central American coffee with balanced acidity. It is a very pleasant, strait forward coffee.
Decaffeination cannot be accomplished on growers farms, and because of it, the coffee has to be shipped to a decaffeination plant usually outside of the growing country. This added processing and additional shipping means that the price of decaffeinated coffees is 20-50 percent higher than the exact same regular coffee.
Coffee Concentrate
Coffee Concentrate, sometimes known as toddy coffee, is a cold-brewing method that changes one pound of coffee into one liter of concentrated liquid. All brew methods work the same way, by using water to release the solubles in the coffee grounds. In conventional brewing methods, we look to a 3-6 minute brew time, where the coffee grounds get a chance to steep in near-boiling water. A couple of obvious exceptions are espresso, which is 25-35 seconds and percolator coffee makers, which take about 20 minutes to complete.
In this brewing method, fresh, cold, mountain water is used and the coffee steeps for 12 hours. At the end of the brewing session, the coffee and water are separated. The resulting water has become a coffee concentrate.
This method changes the way the water interacts with the coffee and the resulting extraction is different as well. The coffee, when brewed, is much less acidic and therefore highlights different flavors of the coffee. It is often described as, “smoother.”
This is not my normal way of drinking coffee, but it is a favorite of one of the folks around our house. I use this coffee extract when convenience is at a premium, like overnight hiking in the mountains. It is easy to make great coffee, without lugging all the coffee brewing supplies along: 6 oz boiling water and 4 oz coffee concentrate, perfect!
It particularly shines when using it for cooking--imbibing coffee flavor within recipes. Here is our recipe sheet (right click to download):
Kirk’s House Blend
Bittersweet, Chocolate, Balanced
This coffee is our house blend. It is blended from the best of the best Arabica beans in the world. It is a classic American coffee (as in, one that came before the grocery store can) designed for any brewing method. It is a dark roast, which highlights the chocolate and dark fruit. It is a good, strong cup that is a bit on the bitter side, but not overly so, yet clean and balanced.
Kirk’s House Blend Decaffeinated (Water Processed)
Dark, Bittersweet, Balanced
This is our signature decaffeinated blend. We have blended some of the best beans to bring you the best decaf in the world. Decaffeinated coffee is very difficult to process and roast, yet we have come up with a sure winner. Choose this decaf, and you will be forever pleased. It works in all brew types, and it will give you what you desire in a decaffeinated coffee.
Kirk’s House Blend Half Decaf (Water Processed)
Dark, Bittersweet, Balanced
We take some of our best coffees and blend them to make a half-decaf blend. This is perfect for those who don’t want the full caffeine levels of regular coffee, yet don’t want a coffee completely devoid of all caffeine. We are proud to offer this coffee as a great alternative to one or the other! It works well in all brewing styles.
Kirk’s French Roast Espresso Blend
Full-Bodied, Bittersweet
This blend of beans was specifically formulated to use in espresso drinks. It is a strong, bittersweet coffee that balances the sweetness of the milk in lattes and cappuccinos. This being said, it is also an excellent coffee for those who wish to have a coffee adventure. We enjoy this coffee in a variety of preparations, from press-pot to espresso and everything in between. Kirk, our roastmaster, roasts these beans to the French Roast level to help bring out the darker flavors.
Brew this coffee in your normal way and serve it with a sweet roll, donut, or coffee cake. Try serving it as an after dinner coffee in the evening. The balance between bitter and sweet is a wonderful thing.
Guatemala Antigua Finca Cabrejo
Bright, Fruity, Buttery
The Cabrejo farm is undergoing major renovation with the planting of new coffee trees. The farm has very old Arabigo plants that produce a wonderful yellow fruit, along with many other younger fruit producing trees, mainly Bourbon, Caturra and some Catuai. It’s a family owned farm, home of Agustin Fashen and his family. The entrance is marked by an old brick wall with gold script lettering that reads, “Cabrejo.” The farm is between 1,585 and 1,920 meters and through it’s eclectic coffee tree varieties, produces some amazing coffee.
Cabrejo is a juicy coffee with a lot of fruit complexity and brown sugar sweetness. The dry fragrance is sweet with the aroma of brown sugar, butter, and a slight hint of apricot and clove. Caramel notes along with vanilla and cinnamon are present in the wet aroma. There is a fruity quality about the taste. The taste of pear is apparent along with honey sweetness and a beautiful acidity. As the coffee cools, a wonderful nuttiness emerges and finishes with a buttery mouthfeel. We don’t know about you, but this coffee feels like the winter holidays!
Costa Rica Hernan Solis Villa Sarchi
Nearly Gone!
Complex, Cinnamon, Toffee, Molasses
This is a classic single origin micro lot from Hernan Solis, and contains one variety of Arabic bean--Cilla Sarchi. This variety is a natural offspring of the old Bourbon type coffees, which as adapted to the climate of Costa Rica and Naranjo area in particular. Hernan’s farm is at 1,650 meters. The coffee was processed at the Helsar del Zarcero mill, but reserved out of the mill’s blends because of its outstanding qualities.
This Costa Rican coffee is complex and lovely. The dry grounds have the aroma of honey and cherry with cinnamon and even a hint of anis. When the hot water is added, the bloom produces toffee, cherrie, and a bit of spiced pumpkin. The taste has a wonderful plumb-like quality that finishes with a wonderful sweetness with hints of caramel and chocolate.
Sumatra Toba Batak Peaberry
Nearly Gone!
Honey, Chocolate, Rustic Sweetness
This is a peaberry bean (peaberries are smaller in size than other coffees) of Lintong-area coffee. Lintong coffees are from Sumatra, which is part of Indonesia. Lake Toba defines the area where this coffee comes from, which is the largest volcanic crater lake in the world. The Lintong coffees are farmed by the Batak peoples. This Toba Batak coffee is from a family of collectors working in the Lintong Nihota area, who mainly buy much of their coffee direct from the farmers rather than the open markets, which results in higher quality beans and better pay for the farmers.
The coffee aroma has a strong raw honey sweetness to it as well as chocolate and some aromatic wood and herbal notes. The taste is a nice rustic sweetness--molasses with clove and cinnamon. There is also a bit of brightness in the coffee, brighter than other Lintong coffees--dried fruit, and plum, and a hint of grapefruit. Yet it is still a substantial coffee, which we expect in a Sumatra. This is our autumn Sumatra offering, and it is sure to please the Sumatra coffee lover!
Decaffeinated Honduras Carruchil (Water Processed)
Mild, Crisp, Bright, Balanced
We were able to get a very limited lot of this single origin decaffeinated coffee. This Honduras lot is from the Carruchil Cooperative located in Chinacla, La Paz at an elevation of 1,300 meters.
The dry fragrance is fairly typical decaf, as the decaffeination process does change the flavor and aroma of the coffees. It is sweet, slightly fruity with hints of macadamia nut and cacao. As the hot water is added, the sweetness sharpens and macadamia gives way to hazelnut, caramel, and almond. The flavor has a lot of nut characteristics. But as the cup cools, these give way to caramelized sugar with a slightly dry finish. This is a pretty typical Central American coffee with balanced acidity. It is a very pleasant, strait forward coffee.
Decaffeination cannot be accomplished on growers farms, and because of it, the coffee has to be shipped to a decaffeination plant usually outside of the growing country. This added processing and additional shipping means that the price of decaffeinated coffees is 20-50 percent higher than the exact same regular coffee.
Coffee Concentrate
Coffee Concentrate, sometimes known as toddy coffee, is a cold-brewing method that changes one pound of coffee into one liter of concentrated liquid. All brew methods work the same way, by using water to release the solubles in the coffee grounds. In conventional brewing methods, we look to a 3-6 minute brew time, where the coffee grounds get a chance to steep in near-boiling water. A couple of obvious exceptions are espresso, which is 25-35 seconds and percolator coffee makers, which take about 20 minutes to complete.
In this brewing method, fresh, cold, mountain water is used and the coffee steeps for 12 hours. At the end of the brewing session, the coffee and water are separated. The resulting water has become a coffee concentrate.
This method changes the way the water interacts with the coffee and the resulting extraction is different as well. The coffee, when brewed, is much less acidic and therefore highlights different flavors of the coffee. It is often described as, “smoother.”
This is not my normal way of drinking coffee, but it is a favorite of one of the folks around our house. I use this coffee extract when convenience is at a premium, like overnight hiking in the mountains. It is easy to make great coffee, without lugging all the coffee brewing supplies along: 6 oz boiling water and 4 oz coffee concentrate, perfect!
It particularly shines when using it for cooking--imbibing coffee flavor within recipes. Here is our recipe sheet (right click to download):
Coffee_Concentrate_Recipes.pdf
We are offering 1 Liter for $13 (plus shipping). It is available in either regular or decaffeinated. Please note, that we make it at the time of order, and it takes 24-36 hours to ship because of the preparation time involved.
August 2012
30/07/12 12:48
These coffees are listed for archival purposes only, and are no longer available.
Kirk’s House Blend
Bittersweet, Clean, Balanced
This coffee is our house blend. It is blended from the best of the best Arabica beans in the world. It is a classic American coffee (as in, one that came before the grocery store can) designed for any brewing method. It is a dark roast, which highlights the chocolate and dark fruit. It is a good, strong cup that is a bit on the bitter side, but not overly so, yet clean and balanced.
Kirk’s House Blend Decaffeinated
Dark, Bittersweet, Balanced
This is our signature decaffeinated blend. We have blended some of the best beans to bring you the best decaf in the world. Decaffeinated coffee is very difficult to process and roast, yet we have come up with a sure winner. Choose this decaf, and you will be forever pleased. It works in all brew types, and it will give you what you desire in a decaffeinated coffee.
Kirk’s House Blend Half Decaf
Dark, Bittersweet, Balanced
We take some of our best coffees and blend them to make a half-decaf blend. This is perfect for those who don’t want the full caffeine levels of regular coffee, yet don’t want a coffee completely devoid of all caffeine. We are proud to offer this coffee as a great alternative to one or the other! It works well in all brewing styles.
Kirk’s French Roast Espresso Blend
Full-Bodied, Bittersweet
This blend of beans was specifically formulated to use in espresso drinks. It is a strong, bittersweet coffee that balances the sweetness of the milk in lattes and cappuccinos. This being said, it is also an excellent coffee for those who wish to have a coffee adventure. We enjoy this coffee in a variety of preparations, from press-pot to espresso and everything in between. Kirk, our roastmaster, roasts these beans to the French Roast level to help bring out the darker flavors.
Brew this coffee in your normal way and serve it with a sweet roll, donut, or coffee cake. Try serving it as an after dinner coffee in the evening. The balance between bitter and sweet is a wonderful thing.
Brazil Fazenda do Sertao Lot 49
Almonds, Sweet, With Subtle Fruit Tree Blossom
This lot of coffee comes from the farm of Nazareth Dias Pereira located in Carmo de Minas at an elevation of 1,250 meters (4,100 feet). This lot (49) is a mix of all the coffee varieties on the farm (all Arabica trees): Bourbon, Acaia, and Icatu. The coffee from this farm has placed 8 times in the Cup of Excellence (an international coffee tasting competition). We are pleased to be able to offer this coffee to you.
The coffee itself is a classic Brazilian coffee that highlights toasted nut aroma and flavor (almond is what I taste). The coffee is initially sweet on the palate and one can taste a hint of fruit and honey. There is a nice bitterness on the back of the palate which transmits cola and tea-like flavors. The coffee has a nice body and mouthfeel which makes this a very pleasant coffee to drink.
Ethiopia Gera Jimma (Version 2)
Sweet, Mild, Balanced
Ethiopia is the birthplace of coffee. Arabica trees grow wild in the mountain regions of the country. But just because this is the birthplace of coffee, it does not mean that all coffee of the region is superior. In fact, it takes a lot of work to find really great coffees every year. This coffee from the Goma Woreda of Jimma in western Ethiopia is an example of an excellent coffee. This coffee grows on a small farm with elevations between 1,900 and 2,100 meters.
We have offered other Ethiopian coffees here before. One of our customer’s favorites was the last Gera Jimma coffee we stocked. Because we specialize in small lot, single origin beans, once they are gone, they are gone. We were able to find a very similar bean in this lot of Ethiopia Gera Jimma. It is a marvelously delicate cup of coffee. The grounds smell of peach, apricot, and honey. When the hot water is added, intense sweet aromas abound: floral, peach tree blossoms, and almond extract. It is a refined cup, restrained, sweet with berry and peach, light carmel flavors, finishing with a hint of chocolate.
Bolivia Illimani 8 Estrellas
Subtile, silky, milk chocolate, sweet, floral
This farm is 4 hectares in size and is located on a slope ranging from 1,300 to 1,570 meters. Juan Ticona founded the farm in 1970 and with seven of his neighbors he formed a community called San Juan 8 Estrellas. Like many coffees from Bolivia, this is a subtitle coffee that opens up as it cools in your cup. It has a silky, milk chocolate taste which moves to a subtile sweet peach taste that is highlighted with hawthorn flowers and roasted almonds. You will want to let it slightly cool in your cup, and enjoy the flavors as they change in the cooling coffee cup.
This is one amazing coffee from South America, which you are sure to enjoy!
Burundi Karinzi Maruri Hill
Sweet, Brown Sugar, Chocolate
Karinzi is a small coffee cooperative located in north Burundi near the Rwandan border. This cooperative is taking bold steps in their business by investing in a new Penagos pulper (the machine used to get the fruit off the seeds) so that they can control all the growing and processing themselves. This will allow them to retain more profits and improve the lives of the farmers.
This coffee is an excellent coffee which has a wonderful broad range of sweetness. You will smell and taste dried fruit and brown sugar, a hint of raisin, cinnamon, and toffee. The cup will finish with tastes of baker’s chocolate. It is a wonderful cup, one that gets better as the cup cools. These flavors really pop 2-3 minutes into a freshly poured cup of the Maruri Hill Cooperative Brundi coffee. Enjoy!
Coffee Concentrate
Coffee Concentrate, sometimes known as toddy coffee, is a cold-brewing method that changes one pound of coffee into one liter of concentrated liquid. All brew methods work the same way, by using water to release the solubles in the coffee grounds. In conventional brewing methods, we look to a 3-6 minute brew time, where the coffee grounds get a chance to steep in near-boiling water. A couple of obvious exceptions are espresso, which is 25-35 seconds and percolator coffee makers, which take about 20 minutes to complete.
In this brewing method, fresh, cold, mountain water is used and the coffee steeps for 12 hours. At the end of the brewing session, the coffee and water are separated. The resulting water has become a coffee concentrate.
This method changes the way the water interacts with the coffee and the resulting extraction is different as well. The coffee, when brewed, is much less acidic and therefore highlights different flavors of the coffee. It is often described as, “smoother.”
This is not my normal way of drinking coffee, but it is a favorite of one of the folks around our house. I use this coffee extract when convenience is at a premium, like overnight hiking in the mountains. It is easy to make great coffee, without lugging all the coffee brewing supplies along: 6 oz boiling water and 4 oz coffee concentrate, perfect!
It particularly shines when using it for cooking--imbibing coffee flavor within recipes. Here is our recipe sheet (right click to download):
Kirk’s House Blend
Bittersweet, Clean, Balanced
This coffee is our house blend. It is blended from the best of the best Arabica beans in the world. It is a classic American coffee (as in, one that came before the grocery store can) designed for any brewing method. It is a dark roast, which highlights the chocolate and dark fruit. It is a good, strong cup that is a bit on the bitter side, but not overly so, yet clean and balanced.
Kirk’s House Blend Decaffeinated
Dark, Bittersweet, Balanced
This is our signature decaffeinated blend. We have blended some of the best beans to bring you the best decaf in the world. Decaffeinated coffee is very difficult to process and roast, yet we have come up with a sure winner. Choose this decaf, and you will be forever pleased. It works in all brew types, and it will give you what you desire in a decaffeinated coffee.
Kirk’s House Blend Half Decaf
Dark, Bittersweet, Balanced
We take some of our best coffees and blend them to make a half-decaf blend. This is perfect for those who don’t want the full caffeine levels of regular coffee, yet don’t want a coffee completely devoid of all caffeine. We are proud to offer this coffee as a great alternative to one or the other! It works well in all brewing styles.
Kirk’s French Roast Espresso Blend
Full-Bodied, Bittersweet
This blend of beans was specifically formulated to use in espresso drinks. It is a strong, bittersweet coffee that balances the sweetness of the milk in lattes and cappuccinos. This being said, it is also an excellent coffee for those who wish to have a coffee adventure. We enjoy this coffee in a variety of preparations, from press-pot to espresso and everything in between. Kirk, our roastmaster, roasts these beans to the French Roast level to help bring out the darker flavors.
Brew this coffee in your normal way and serve it with a sweet roll, donut, or coffee cake. Try serving it as an after dinner coffee in the evening. The balance between bitter and sweet is a wonderful thing.
Brazil Fazenda do Sertao Lot 49
Almonds, Sweet, With Subtle Fruit Tree Blossom
This lot of coffee comes from the farm of Nazareth Dias Pereira located in Carmo de Minas at an elevation of 1,250 meters (4,100 feet). This lot (49) is a mix of all the coffee varieties on the farm (all Arabica trees): Bourbon, Acaia, and Icatu. The coffee from this farm has placed 8 times in the Cup of Excellence (an international coffee tasting competition). We are pleased to be able to offer this coffee to you.
The coffee itself is a classic Brazilian coffee that highlights toasted nut aroma and flavor (almond is what I taste). The coffee is initially sweet on the palate and one can taste a hint of fruit and honey. There is a nice bitterness on the back of the palate which transmits cola and tea-like flavors. The coffee has a nice body and mouthfeel which makes this a very pleasant coffee to drink.
Ethiopia Gera Jimma (Version 2)
Sweet, Mild, Balanced
Ethiopia is the birthplace of coffee. Arabica trees grow wild in the mountain regions of the country. But just because this is the birthplace of coffee, it does not mean that all coffee of the region is superior. In fact, it takes a lot of work to find really great coffees every year. This coffee from the Goma Woreda of Jimma in western Ethiopia is an example of an excellent coffee. This coffee grows on a small farm with elevations between 1,900 and 2,100 meters.
We have offered other Ethiopian coffees here before. One of our customer’s favorites was the last Gera Jimma coffee we stocked. Because we specialize in small lot, single origin beans, once they are gone, they are gone. We were able to find a very similar bean in this lot of Ethiopia Gera Jimma. It is a marvelously delicate cup of coffee. The grounds smell of peach, apricot, and honey. When the hot water is added, intense sweet aromas abound: floral, peach tree blossoms, and almond extract. It is a refined cup, restrained, sweet with berry and peach, light carmel flavors, finishing with a hint of chocolate.
Bolivia Illimani 8 Estrellas
Subtile, silky, milk chocolate, sweet, floral
This farm is 4 hectares in size and is located on a slope ranging from 1,300 to 1,570 meters. Juan Ticona founded the farm in 1970 and with seven of his neighbors he formed a community called San Juan 8 Estrellas. Like many coffees from Bolivia, this is a subtitle coffee that opens up as it cools in your cup. It has a silky, milk chocolate taste which moves to a subtile sweet peach taste that is highlighted with hawthorn flowers and roasted almonds. You will want to let it slightly cool in your cup, and enjoy the flavors as they change in the cooling coffee cup.
This is one amazing coffee from South America, which you are sure to enjoy!
Burundi Karinzi Maruri Hill
Sweet, Brown Sugar, Chocolate
Karinzi is a small coffee cooperative located in north Burundi near the Rwandan border. This cooperative is taking bold steps in their business by investing in a new Penagos pulper (the machine used to get the fruit off the seeds) so that they can control all the growing and processing themselves. This will allow them to retain more profits and improve the lives of the farmers.
This coffee is an excellent coffee which has a wonderful broad range of sweetness. You will smell and taste dried fruit and brown sugar, a hint of raisin, cinnamon, and toffee. The cup will finish with tastes of baker’s chocolate. It is a wonderful cup, one that gets better as the cup cools. These flavors really pop 2-3 minutes into a freshly poured cup of the Maruri Hill Cooperative Brundi coffee. Enjoy!
Coffee Concentrate
Coffee Concentrate, sometimes known as toddy coffee, is a cold-brewing method that changes one pound of coffee into one liter of concentrated liquid. All brew methods work the same way, by using water to release the solubles in the coffee grounds. In conventional brewing methods, we look to a 3-6 minute brew time, where the coffee grounds get a chance to steep in near-boiling water. A couple of obvious exceptions are espresso, which is 25-35 seconds and percolator coffee makers, which take about 20 minutes to complete.
In this brewing method, fresh, cold, mountain water is used and the coffee steeps for 12 hours. At the end of the brewing session, the coffee and water are separated. The resulting water has become a coffee concentrate.
This method changes the way the water interacts with the coffee and the resulting extraction is different as well. The coffee, when brewed, is much less acidic and therefore highlights different flavors of the coffee. It is often described as, “smoother.”
This is not my normal way of drinking coffee, but it is a favorite of one of the folks around our house. I use this coffee extract when convenience is at a premium, like overnight hiking in the mountains. It is easy to make great coffee, without lugging all the coffee brewing supplies along: 6 oz boiling water and 4 oz coffee concentrate, perfect!
It particularly shines when using it for cooking--imbibing coffee flavor within recipes. Here is our recipe sheet (right click to download):
Coffee_Concentrate_Recipes.pdf
We are offering 1 Liter for $12 (plus shipping). It is available in either regular or decaffeinated. Please note, that we make it at the time of order, and it takes 24-36 hours to ship because of the preparation time involved.
Gift Certificates
Have you ever wanted to give the gift of coffee but were unsure exactly which coffee to give? We now offer gift certificates in any amount of your choosing. Email us directly if you would like the simplicity of a single or multiple pound of coffee gift. coffee@kirkjeffery.com
June 2012
01/06/12 13:23
These coffees are listed for archival purposes only, and are no longer available.
Kirk’s House Blend
Bittersweet, Clean, Balanced
This coffee is our house blend. It is blended from the best of the best Arabica beans in the world. It is a classic American coffee (as in, one that came before the grocery store can) designed for any brewing method. It is a dark roast, which highlights the chocolate and dark fruit. It is a good, strong cup that is a bit on the bitter side, but not overly so, yet clean and balanced.
Kirk’s House Blend Decaffeinated
Dark, Bittersweet, Balanced
This is our signature decaffeinated blend. We have blended some of the best beans to bring you the best decaf in the world. Decaffeinated coffee is very difficult to process and roast, yet we have come up with a sure winner. Choose this decaf, and you will be forever pleased. It works in all brew types, and it will give you what you desire in a decaffeinated coffee.
Kirk’s French Roast Espresso Blend
Full-Bodied, Bittersweet
This blend of beans was specifically formulated to use in espresso drinks. It is a strong, bittersweet coffee that balances the sweetness of the milk in lattes and cappuccinos. This being said, it is also an excellent coffee for those who wish to have a coffee adventure. We enjoy this coffee in a variety of preparations, from press-pot to espresso and everything in between. Kirk, our roastmaster, roasts these beans to the French Roast level to help bring out the darker flavors.
Brew this coffee in your normal way and serve it with a sweet roll, donut, or coffee cake. Try serving it as an after dinner coffee in the evening. The balance between bitter and sweet is a wonderful thing.
Brazil Fazenda do Sertao Lot 49
Almonds, Sweet, With Subtle Fruit Tree Blossom
This lot of coffee comes from the farm of Nazareth Dias Pereira located in Carmo de Minas at an elevation of 1,250 meters (4,100 feet). This lot (49) is a mix of all the coffee varieties on the farm (all Arabica trees): Bourbon, Acaia, and Icatu. The coffee from this farm has placed 8 times in the Cup of Excellence (an international coffee tasting competition). We are pleased to be able to offer this coffee to you.
The coffee itself is a classic Brazilian coffee that highlights toasted nut aroma and flavor (almond is what I taste). The coffee is initially sweet on the palate and one can taste a hint of fruit and honey. There is a nice bitterness on the back of the palate which transmits cola and tea-like flavors. The coffee has a nice body and mouthfeel which makes this a very pleasant coffee to drink.
Ethiopia Gera Jimma (Version 2)
Sweet, Mild, Balanced
Ethiopia is the birthplace of coffee. Arabica trees grow wild in the mountain regions of the country. But just because this is the birthplace of coffee, it does not mean that all coffee of the region is superior. In fact, it takes a lot of work to find really great coffees every year. This coffee from the Goma Woreda of Jimma in western Ethiopia is an example of an excellent coffee.
We have offered other Ethiopian coffees here before. One of our customer’s favorites was the last Gera Jimma coffee we stocked. Because we specialize in small lot, single origin beans, once they are gone, they are gone. We were able to find a very similar bean in this lot of Ethiopia Gera Jimma. It is a marvelously delicate cup of coffee. The grounds smell of peach, apricot, and honey. When the hot water is added, intense sweet aromas abound: floral, peach tree blossoms, and almond extract. It is a refined cup, restrained, sweet with berry and peach, light carmel flavors, finishing with a hint of chocolate.
Guatemala Antigua Hacienda Carmona Pulcal
Buttery Caramel with Cocoa and Spice, Molasses
This is a coffee that when it is sipped reminds us of these winter holidays: feasts, treats, celebrations, religious observances, snow, fun, and especially grandma’s kitchen. We have found what we were looking for in this coffee from Guatemala. It reminds us of all the good things in all our winter holidays.
The coffee itself is has aromas of apple and caramel that slowly give way to cocoa. As water is added, sweet holiday spices come out with hints of chocolate, fruit, caramel, and cranberry. This is an excellent round, full coffee. It will do well paired with the holiday treats and feasts.
Bolivia Illimani 8 Estrellas
Subtile, silky, milk chocolate, sweet, floral
Like many coffees from Bolivia, this is a subtitle coffee that opens up as it cools in your cup. It has a silky, milk chocolate taste which moves to a subtile sweet peach taste that is highlighted with hawthorn flowers and roasted almonds. You will want to let it slightly cool in your cup, and enjoy the flavors as they change in the cooling coffee cup.
This is one amazing coffee from South America, which you are sure to enjoy!
Rwanda Coko Cooperative
Citrus, Milk Chocolate, and a Floral Finish
This year’s Coko is a beautiful cup that highlights all the best of Rwandan coffees. The dry fragrance is floral with citrus and mandarin orange brightness. The cup itself is a wonderful combination of clove, vanilla, orange and milk chocolate. It is a clear and creamy coffee with some floral and cherry notes.
Coffee Concentrate
Coffee Concentrate, sometimes known as toddy coffee, is a cold-brewing method that changes one pound of coffee into one liter of concentrated liquid. All brew methods work the same way, by using water to release the solubles in the coffee grounds. In conventional brewing methods, we look to a 3-6 minute brew time, where the coffee grounds get a chance to steep in near-boiling water. A couple of obvious exceptions are espresso, which is 25-35 seconds and percolator coffee makers, which take about 20 minutes to complete.
In this brewing method, fresh, cold, mountain water is used and the coffee steeps for 12 hours. At the end of the brewing session, the coffee and water are separated. The resulting water has become a coffee concentrate.
This method changes the way the water interacts with the coffee and the resulting extraction is different as well. The coffee, when brewed, is much less acidic and therefore highlights different flavors of the coffee. It is often described as, “smoother.”
This is not my normal way of drinking coffee, but it is a favorite of one of the folks around our house. I use this coffee extract when convenience is at a premium, like overnight hiking in the mountains. It is easy to make great coffee, without lugging all the coffee brewing supplies along: 6 oz boiling water and 4 oz coffee concentrate, perfect!
It particularly shines when using it for cooking--imbibing coffee flavor within recipes. Here is our recipe sheet (right click to download):
Kirk’s House Blend
Bittersweet, Clean, Balanced
This coffee is our house blend. It is blended from the best of the best Arabica beans in the world. It is a classic American coffee (as in, one that came before the grocery store can) designed for any brewing method. It is a dark roast, which highlights the chocolate and dark fruit. It is a good, strong cup that is a bit on the bitter side, but not overly so, yet clean and balanced.
Kirk’s House Blend Decaffeinated
Dark, Bittersweet, Balanced
This is our signature decaffeinated blend. We have blended some of the best beans to bring you the best decaf in the world. Decaffeinated coffee is very difficult to process and roast, yet we have come up with a sure winner. Choose this decaf, and you will be forever pleased. It works in all brew types, and it will give you what you desire in a decaffeinated coffee.
Kirk’s French Roast Espresso Blend
Full-Bodied, Bittersweet
This blend of beans was specifically formulated to use in espresso drinks. It is a strong, bittersweet coffee that balances the sweetness of the milk in lattes and cappuccinos. This being said, it is also an excellent coffee for those who wish to have a coffee adventure. We enjoy this coffee in a variety of preparations, from press-pot to espresso and everything in between. Kirk, our roastmaster, roasts these beans to the French Roast level to help bring out the darker flavors.
Brew this coffee in your normal way and serve it with a sweet roll, donut, or coffee cake. Try serving it as an after dinner coffee in the evening. The balance between bitter and sweet is a wonderful thing.
Brazil Fazenda do Sertao Lot 49
Almonds, Sweet, With Subtle Fruit Tree Blossom
This lot of coffee comes from the farm of Nazareth Dias Pereira located in Carmo de Minas at an elevation of 1,250 meters (4,100 feet). This lot (49) is a mix of all the coffee varieties on the farm (all Arabica trees): Bourbon, Acaia, and Icatu. The coffee from this farm has placed 8 times in the Cup of Excellence (an international coffee tasting competition). We are pleased to be able to offer this coffee to you.
The coffee itself is a classic Brazilian coffee that highlights toasted nut aroma and flavor (almond is what I taste). The coffee is initially sweet on the palate and one can taste a hint of fruit and honey. There is a nice bitterness on the back of the palate which transmits cola and tea-like flavors. The coffee has a nice body and mouthfeel which makes this a very pleasant coffee to drink.
Ethiopia Gera Jimma (Version 2)
Sweet, Mild, Balanced
Ethiopia is the birthplace of coffee. Arabica trees grow wild in the mountain regions of the country. But just because this is the birthplace of coffee, it does not mean that all coffee of the region is superior. In fact, it takes a lot of work to find really great coffees every year. This coffee from the Goma Woreda of Jimma in western Ethiopia is an example of an excellent coffee.
We have offered other Ethiopian coffees here before. One of our customer’s favorites was the last Gera Jimma coffee we stocked. Because we specialize in small lot, single origin beans, once they are gone, they are gone. We were able to find a very similar bean in this lot of Ethiopia Gera Jimma. It is a marvelously delicate cup of coffee. The grounds smell of peach, apricot, and honey. When the hot water is added, intense sweet aromas abound: floral, peach tree blossoms, and almond extract. It is a refined cup, restrained, sweet with berry and peach, light carmel flavors, finishing with a hint of chocolate.
Guatemala Antigua Hacienda Carmona Pulcal
Buttery Caramel with Cocoa and Spice, Molasses
This is a coffee that when it is sipped reminds us of these winter holidays: feasts, treats, celebrations, religious observances, snow, fun, and especially grandma’s kitchen. We have found what we were looking for in this coffee from Guatemala. It reminds us of all the good things in all our winter holidays.
The coffee itself is has aromas of apple and caramel that slowly give way to cocoa. As water is added, sweet holiday spices come out with hints of chocolate, fruit, caramel, and cranberry. This is an excellent round, full coffee. It will do well paired with the holiday treats and feasts.
Bolivia Illimani 8 Estrellas
Subtile, silky, milk chocolate, sweet, floral
Like many coffees from Bolivia, this is a subtitle coffee that opens up as it cools in your cup. It has a silky, milk chocolate taste which moves to a subtile sweet peach taste that is highlighted with hawthorn flowers and roasted almonds. You will want to let it slightly cool in your cup, and enjoy the flavors as they change in the cooling coffee cup.
This is one amazing coffee from South America, which you are sure to enjoy!
Rwanda Coko Cooperative
Citrus, Milk Chocolate, and a Floral Finish
This year’s Coko is a beautiful cup that highlights all the best of Rwandan coffees. The dry fragrance is floral with citrus and mandarin orange brightness. The cup itself is a wonderful combination of clove, vanilla, orange and milk chocolate. It is a clear and creamy coffee with some floral and cherry notes.
Coffee Concentrate
Coffee Concentrate, sometimes known as toddy coffee, is a cold-brewing method that changes one pound of coffee into one liter of concentrated liquid. All brew methods work the same way, by using water to release the solubles in the coffee grounds. In conventional brewing methods, we look to a 3-6 minute brew time, where the coffee grounds get a chance to steep in near-boiling water. A couple of obvious exceptions are espresso, which is 25-35 seconds and percolator coffee makers, which take about 20 minutes to complete.
In this brewing method, fresh, cold, mountain water is used and the coffee steeps for 12 hours. At the end of the brewing session, the coffee and water are separated. The resulting water has become a coffee concentrate.
This method changes the way the water interacts with the coffee and the resulting extraction is different as well. The coffee, when brewed, is much less acidic and therefore highlights different flavors of the coffee. It is often described as, “smoother.”
This is not my normal way of drinking coffee, but it is a favorite of one of the folks around our house. I use this coffee extract when convenience is at a premium, like overnight hiking in the mountains. It is easy to make great coffee, without lugging all the coffee brewing supplies along: 6 oz boiling water and 4 oz coffee concentrate, perfect!
It particularly shines when using it for cooking--imbibing coffee flavor within recipes. Here is our recipe sheet (right click to download):
Coffee_Concentrate_Recipes.pdf
We are offering 1 Liter for $12 (plus shipping). It is available in either regular or decaffeinated. Please note, that we make it at the time of order, and it takes 24-36 hours to ship because of the preparation time involved.
April 2012
01/04/12 13:25
These coffees are listed for archival purposes only, and are no longer available.
Kirk’s House Blend
Bittersweet, Clean, Balanced
This coffee is our house blend. It is blended from the best of the best Arabica beans in the world. It is a classic American coffee (as in, one that came before the grocery store can) designed for any brewing method. It is a dark roast, which highlights the chocolate and dark fruit. It is a good, strong cup that is a bit on the bitter side, but not overly so, yet clean and balanced.
Kirk’s House Blend Decaffeinated
Dark, Bittersweet, Balanced
This is our signature decaffeinated blend. We have blended some of the best beans to bring you the best decaf in the world. Decaffeinated coffee is very difficult to process and roast, yet we have come up with a sure winner. Choose this decaf, and you will be forever pleased. It works in all brew types, and it will give you what you desire in a decaffeinated coffee.
Kirk’s French Roast Espresso Blend
Full-Bodied, Bittersweet
This blend of beans was specifically formulated to use in espresso drinks. It is a strong, bittersweet coffee that balances the sweetness of the milk in lattes and cappuccinos. This being said, it is also an excellent coffee for those who wish to have a coffee adventure. We enjoy this coffee in a variety of preparations, from press-pot to espresso and everything in between. Kirk, our roastmaster, roasts these beans to the French Roast level to help bring out the darker flavors.
Brew this coffee in your normal way and serve it with a sweet roll, donut, or coffee cake. Try serving it as an after dinner coffee in the evening. The balance between bitter and sweet is a wonderful thing.
Brazil Fazenda do Sertao Lot 49
Almonds, Sweet, With Subtle Fruit Tree Blossom
This lot of coffee comes from the farm of Nazareth Dias Pereira located in Carmo de Minas at an elevation of 1,250 meters (4,100 feet). This lot (49) is a mix of all the coffee varieties on the farm (all Arabica trees): Bourbon, Acaia, and Icatu. The coffee from this farm has placed 8 times in the Cup of Excellence (an international coffee tasting competition). We are pleased to be able to offer this coffee to you.
The coffee itself is a classic Brazilian coffee that highlights toasted nut aroma and flavor (almond is what I taste). The coffee is initially sweet on the palate and one can taste a hint of fruit and honey. There is a nice bitterness on the back of the palate which transmits cola and tea-like flavors. The coffee has a nice body and mouthfeel which makes this a very pleasant coffee to drink.
Ethiopia Gera Jimma (Version 2)
Sweet, Mild, Balanced
Ethiopia is the birthplace of coffee. Arabica trees grow wild in the mountain regions of the country. But just because this is the birthplace of coffee, it does not mean that all coffee of the region is superior. In fact, it takes a lot of work to find really great coffees every year. This coffee from the Goma Woreda of Jimma in western Ethiopia is an example of an excellent coffee.
We have offered other Ethiopian coffees here before. One of our customer’s favorites was the last Gera Jimma coffee we stocked. Because we specialize in small lot, single origin beans, once they are gone, they are gone. We were able to find a very similar bean in this lot of Ethiopia Gera Jimma. It is a marvelously delicate cup of coffee. The grounds smell of peach, apricot, and honey. When the hot water is added, intense sweet aromas abound: floral, peach tree blossoms, and almond extract. It is a refined cup, restrained, sweet with berry and peach, light carmel flavors, finishing with a hint of chocolate.
Guatemala Antigua Hacienda Carmona Pulcal
Buttery Caramel with Cocoa and Spice, Molasses
This is a coffee that when it is sipped reminds us of these winter holidays: feasts, treats, celebrations, religious observances, snow, fun, and especially grandma’s kitchen. We have found what we were looking for in this coffee from Guatemala. It reminds us of all the good things in all our winter holidays.
The coffee itself is has aromas of apple and caramel that slowly give way to cocoa. As water is added, sweet holiday spices come out with hints of chocolate, fruit, caramel, and cranberry. This is an excellent round, full coffee. It will do well paired with the holiday treats and feasts.
Bolivia Illimani 8 Estrellas
Subtile, silky, milk chocolate, sweet, floral
Like many coffees from Bolivia, this is a subtitle coffee that opens up as it cools in your cup. It has a silky, milk chocolate taste which moves to a subtile sweet peach taste that is highlighted with hawthorn flowers and roasted almonds. You will want to let it slightly cool in your cup, and enjoy the flavors as they change in the cooling coffee cup.
This is one amazing coffee from South America, which you are sure to enjoy!
El Salvador Finca Himalaya
Fruit, Cocoa, and Honey
The coffee crop from El Salvador is especially good this year. This bean comes from a small farm located in Apancea, located at 1,500 meters (5,000 ft). The farm has primarily Bourbon (Arabica) trees which produces a classic El Salvadoran coffee.
This coffee is a balanced bean with the presence of tastes and aromas of stone fruit, cocoa and honey. It is malty and sweet with a clear, clean finish. As it cools the flavors begin to change and peach characteristics emerge.
Rwanda Coko Cooperative
Citrus, Milk Chocolate, and a Floral Finish
This year’s Coko is a beautiful cup that highlights all the best of Rwandan coffees. The dry fragrance is floral with citrus and mandarin orange brightness. The cup itself is a wonderful combination of clove, vanilla, orange and milk chocolate. It is a clear and creamy coffee with some floral and cherry notes.
Coffee Concentrate
Coffee Concentrate, sometimes known as toddy coffee, is a cold-brewing method that changes one pound of coffee into one liter of concentrated liquid. All brew methods work the same way, by using water to release the solubles in the coffee grounds. In conventional brewing methods, we look to a 3-6 minute brew time, where the coffee grounds get a chance to steep in near-boiling water. A couple of obvious exceptions are espresso, which is 25-35 seconds and percolator coffee makers, which take about 20 minutes to complete.
In this brewing method, fresh, cold, mountain water is used and the coffee steeps for 12 hours. At the end of the brewing session, the coffee and water are separated. The resulting water has become a coffee concentrate.
This method changes the way the water interacts with the coffee and the resulting extraction is different as well. The coffee, when brewed, is much less acidic and therefore highlights different flavors of the coffee. It is often described as, “smoother.”
This is not my normal way of drinking coffee, but it is a favorite of one of the folks around our house. I use this coffee extract when convenience is at a premium, like overnight hiking in the mountains. It is easy to make great coffee, without lugging all the coffee brewing supplies along: 6 oz boiling water and 4 oz coffee concentrate, perfect!
It particularly shines when using it for cooking--imbibing coffee flavor within recipes. Here is our recipe sheet (right click to download):
Kirk’s House Blend
Bittersweet, Clean, Balanced
This coffee is our house blend. It is blended from the best of the best Arabica beans in the world. It is a classic American coffee (as in, one that came before the grocery store can) designed for any brewing method. It is a dark roast, which highlights the chocolate and dark fruit. It is a good, strong cup that is a bit on the bitter side, but not overly so, yet clean and balanced.
Kirk’s House Blend Decaffeinated
Dark, Bittersweet, Balanced
This is our signature decaffeinated blend. We have blended some of the best beans to bring you the best decaf in the world. Decaffeinated coffee is very difficult to process and roast, yet we have come up with a sure winner. Choose this decaf, and you will be forever pleased. It works in all brew types, and it will give you what you desire in a decaffeinated coffee.
Kirk’s French Roast Espresso Blend
Full-Bodied, Bittersweet
This blend of beans was specifically formulated to use in espresso drinks. It is a strong, bittersweet coffee that balances the sweetness of the milk in lattes and cappuccinos. This being said, it is also an excellent coffee for those who wish to have a coffee adventure. We enjoy this coffee in a variety of preparations, from press-pot to espresso and everything in between. Kirk, our roastmaster, roasts these beans to the French Roast level to help bring out the darker flavors.
Brew this coffee in your normal way and serve it with a sweet roll, donut, or coffee cake. Try serving it as an after dinner coffee in the evening. The balance between bitter and sweet is a wonderful thing.
Brazil Fazenda do Sertao Lot 49
Almonds, Sweet, With Subtle Fruit Tree Blossom
This lot of coffee comes from the farm of Nazareth Dias Pereira located in Carmo de Minas at an elevation of 1,250 meters (4,100 feet). This lot (49) is a mix of all the coffee varieties on the farm (all Arabica trees): Bourbon, Acaia, and Icatu. The coffee from this farm has placed 8 times in the Cup of Excellence (an international coffee tasting competition). We are pleased to be able to offer this coffee to you.
The coffee itself is a classic Brazilian coffee that highlights toasted nut aroma and flavor (almond is what I taste). The coffee is initially sweet on the palate and one can taste a hint of fruit and honey. There is a nice bitterness on the back of the palate which transmits cola and tea-like flavors. The coffee has a nice body and mouthfeel which makes this a very pleasant coffee to drink.
Ethiopia Gera Jimma (Version 2)
Sweet, Mild, Balanced
Ethiopia is the birthplace of coffee. Arabica trees grow wild in the mountain regions of the country. But just because this is the birthplace of coffee, it does not mean that all coffee of the region is superior. In fact, it takes a lot of work to find really great coffees every year. This coffee from the Goma Woreda of Jimma in western Ethiopia is an example of an excellent coffee.
We have offered other Ethiopian coffees here before. One of our customer’s favorites was the last Gera Jimma coffee we stocked. Because we specialize in small lot, single origin beans, once they are gone, they are gone. We were able to find a very similar bean in this lot of Ethiopia Gera Jimma. It is a marvelously delicate cup of coffee. The grounds smell of peach, apricot, and honey. When the hot water is added, intense sweet aromas abound: floral, peach tree blossoms, and almond extract. It is a refined cup, restrained, sweet with berry and peach, light carmel flavors, finishing with a hint of chocolate.
Guatemala Antigua Hacienda Carmona Pulcal
Buttery Caramel with Cocoa and Spice, Molasses
This is a coffee that when it is sipped reminds us of these winter holidays: feasts, treats, celebrations, religious observances, snow, fun, and especially grandma’s kitchen. We have found what we were looking for in this coffee from Guatemala. It reminds us of all the good things in all our winter holidays.
The coffee itself is has aromas of apple and caramel that slowly give way to cocoa. As water is added, sweet holiday spices come out with hints of chocolate, fruit, caramel, and cranberry. This is an excellent round, full coffee. It will do well paired with the holiday treats and feasts.
Bolivia Illimani 8 Estrellas
Subtile, silky, milk chocolate, sweet, floral
Like many coffees from Bolivia, this is a subtitle coffee that opens up as it cools in your cup. It has a silky, milk chocolate taste which moves to a subtile sweet peach taste that is highlighted with hawthorn flowers and roasted almonds. You will want to let it slightly cool in your cup, and enjoy the flavors as they change in the cooling coffee cup.
This is one amazing coffee from South America, which you are sure to enjoy!
El Salvador Finca Himalaya
Fruit, Cocoa, and Honey
The coffee crop from El Salvador is especially good this year. This bean comes from a small farm located in Apancea, located at 1,500 meters (5,000 ft). The farm has primarily Bourbon (Arabica) trees which produces a classic El Salvadoran coffee.
This coffee is a balanced bean with the presence of tastes and aromas of stone fruit, cocoa and honey. It is malty and sweet with a clear, clean finish. As it cools the flavors begin to change and peach characteristics emerge.
Rwanda Coko Cooperative
Citrus, Milk Chocolate, and a Floral Finish
This year’s Coko is a beautiful cup that highlights all the best of Rwandan coffees. The dry fragrance is floral with citrus and mandarin orange brightness. The cup itself is a wonderful combination of clove, vanilla, orange and milk chocolate. It is a clear and creamy coffee with some floral and cherry notes.
Coffee Concentrate
Coffee Concentrate, sometimes known as toddy coffee, is a cold-brewing method that changes one pound of coffee into one liter of concentrated liquid. All brew methods work the same way, by using water to release the solubles in the coffee grounds. In conventional brewing methods, we look to a 3-6 minute brew time, where the coffee grounds get a chance to steep in near-boiling water. A couple of obvious exceptions are espresso, which is 25-35 seconds and percolator coffee makers, which take about 20 minutes to complete.
In this brewing method, fresh, cold, mountain water is used and the coffee steeps for 12 hours. At the end of the brewing session, the coffee and water are separated. The resulting water has become a coffee concentrate.
This method changes the way the water interacts with the coffee and the resulting extraction is different as well. The coffee, when brewed, is much less acidic and therefore highlights different flavors of the coffee. It is often described as, “smoother.”
This is not my normal way of drinking coffee, but it is a favorite of one of the folks around our house. I use this coffee extract when convenience is at a premium, like overnight hiking in the mountains. It is easy to make great coffee, without lugging all the coffee brewing supplies along: 6 oz boiling water and 4 oz coffee concentrate, perfect!
It particularly shines when using it for cooking--imbibing coffee flavor within recipes. Here is our recipe sheet (right click to download):
Coffee_Concentrate_Recipes.pdf
We are offering 1 Liter for $12 (plus shipping). It is available in either regular or decaffeinated. Please note, that we make it at the time of order, and it takes 24-36 hours to ship because of the preparation time involved.