WHY THIS COFFEE? Let's get real about coffee prices: they're extreme. So, when we come across green that wows us, which this one did, it is not an immediate buy. But the price-quality ratio on this coffee was too good to pass up. And we think you'll agree. Beyond price and quality, EXP010 hits our fall/holiday menu perfectly: gingerbread, cinnamon, and baking spices all throughout, with a really solid body rounded out by nice acidity. This one reminds us of EXP001, so it's a throwback to where it all started last winter. This time around we're offering it as espresso and pourover, so grab them both along with a bag of EXP009for those fruity cups. COFFEE DETAILS Origin: Costa Rica Producer and farm: Juan Ramon (Montaño Micro Mill) Varietal: Caturra and Catuai Elevation: 1200 to 1750 masl Processing: Honey (anaerobic) Green cost: $8.10/lb Percentage paid to producers: 80% More details about this coffee here. BREW GUIDE Our recent roast is an "omni" roast. This means we designed this roast to work for both pourover and espresso. How long to rest: You should wait two weeks for EXP010 to degas and begin its peak. We taste: Gingerbread, nutmeg, cinnamon and related baking spices.

WHY THIS COFFEE? Let's get real about coffee prices: they're extreme. So, when we come across green that wows us, which this one did, it is not an immediate buy. But the price-quality ratio on this coffee was too good to pass up. And we think you'll agree. Beyond price and quality, EXP010 hits our fall/holiday menu perfectly: gingerbread, cinnamon, and baking spices all throughout, with a really solid body rounded out by nice acidity. This one reminds us of EXP001, so it's a throwback to where it all started last winter. This time around we're offering it as espresso and pourover, so grab them both along with a bag of EXP009for those fruity cups. COFFEE DETAILS Origin: Costa Rica Producer and farm: Juan Ramon (Montaño Micro Mill) Varietal: Caturra and Catuai Elevation: 1200 to 1750 masl Processing: Honey (anaerobic) Green cost: $8.10/lb Percentage paid to producers: 80% More details about this coffee here. BREW GUIDE Our recent roast is an "omni" roast. This means we designed this roast to work for both pourover and espresso. How long to rest: You should wait two weeks for EXP010 to degas and begin its peak. We taste: Gingerbread, nutmeg, cinnamon and related baking spices.