For this week's release, we have 3 incredible coffees: 2 Ethiopians and a highly anticipated Mexican field blend from San Pedro Ocopetatillo that absolutely rocked my socks off on the cupping table a few months ago. I'm very pleased to announce that it landed just as good as it was back then, showing up on par with some of the best Peruvian caturras I've had in the past.(**note for subscribers: these are dupes) 
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Mexico San Pedro Ocopetatilo Washed:

This stunning example of what Mexican coffee can be comes to us through our importing partners at Osito Coffee, who have been developing relationships with indigenous smallholders in Oaxaca for several years. This specific community lot from the municipality of San Pedro Ocopetatillo was produced by 25 smallholder farmers, each producing an average of 66kg of dried parchment. These smallholders typically grow Typica, mundo nuvo, caturra and bourbon at an average elevation of 1,600masl, and this specific washed lot was dried for 18 days on raised beds, with shade nets added during the hottest parts of the day. The preconceived notion that Mexican coffee cannot be enjoyed at very light roast levels is something we are always happy to prove wrong when the right green comes along, and when we received the preshipment sample of this coffee, it was an immediate yes. In the cup, we find a very bright starfruit acidity right up front, a clear and punchy lemon-lime soda note in the middle, and lingering aftertaste of salt water taffy.

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Ethiopia Halo Beriti Washed(2026:)

Established in 2014, Halo Beriti Washing Station serves over 750 local smallholder producers delivering cherry throughout the harvest season in Yirgacheffe, Ethiopia. This particular microlot, sourced through Cafe Imports, was specially prepared with multiple extra sorting steps in between cherry delivery and drying. Last year's harvest of this coffee marked us really hitting our stride on the bc25 roaster, having scaled up to 4kg batches from the 1kg batches that we started on. We are stoked to say that this year's harvest has landed with a much more loud and acid-forward profile, in stark comparison to last year's soft and creamy peach ice cream and floral qualities. In the cup, we find a crisp strawberry lemonade note right off the jump, followed by a lovely blood orange acidity, with lots of bergamot interlayered between each note. 

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Ethiopia Dembi Natural:

Salomon Hameso Boku first purchased his farm in 2017, and with the help of his community, has now grown his operation to include several different drying stations in the following areas: Bensa-Huro Tibro, Kokose, Aroresa and a new station called Dembi. This particular lot comes from that newest station, and was processed as a traditional natural before being dried on raised beds. In the cup, we find an impeccably clean pomegranate note up front, which gradually cools into a mouthfeel reminiscent of sweet red grapes/ As it cools, the florals become more prominent, with jasmine and bergamot lingering long after the cup has finished.