This week, we are super stoked to announce the expansion of our subscription service! Today at 11am cst we will be launching the 4 bag sub with 50 slots, as well as expanding 2 bag sub slots to allow for an additional 50 subscribers. There will be further availability announced at a later date, but we do intend to keep this relatively small to allow for the purchase of tiny specialized lots to make it in from time to time, and to avoid making any one coffee a sub-exclusive. In that stead, for the 2 bag sub this month, we will be sending out Tanzania Iyenga AMCOS Washed and Yessica Parra's Washed Aji from Colombia. For the 4 bag sub which is guaranteed to contain at least 3 unique coffees and one duplicate or pre-rested regular menu bag, we will also be adding in Brazil Marcelo Assis PB Natural. ***UPDATE, all subs sold out thanks so much ya'll
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Colombia Yessica Parra Aji Washed:
The story of Diwan Coffee starts 4 generations prior, with Yessica and Diego's great-grandfather planting coffee as a cash crop to support his family. Their grandfather and his wife took up the mantle next, eventually transitioning to purchasing cherry from their local community on behalf of the National Federation of Coffee Growers: a non-profit organization formed in 1927 that promotes, advertises, and facilitates the sale and export of Colombian coffee. After growing up in the family business, their father eventually moved to Pitalito to get a different job in hopes of better opportunities. Interested in her family's history in the Colombian coffee industry, Yessica began to take coffee education courses after graduating from highschool. Once she reached a certain level of knowledge, she began teaching courses at SENA, a coffee education program in Colombia.She also took different jobs in the industry, expanding her expertise to all aspects of it from cupping and logistics to local sourcing and buying. Her career pursuit in coffee eventually inspired her brother Diego to gain an interest in it as well. 3 years ago they both began a small project called Diwan Coffee, purchasing land to begin growing and developing advanced processing techniques. Today, Diwan has become a popular roasted coffee brand within Colombia and is now exporting their first harvest! This washed Aji lot came to us originally as a pre-shipment sample, whereupon we immediately attempted to purchase it and it was sold out. However, we got super lucky as the harvest was still ongoing and Yessica had already begun processing a new batch! This lot, having just came off the trees about 50 days ago, is at peak freshness with just barely enough rest for stabilization . At an extremely light roast level, it showed a beautiful floral cleanliness with heavy yellow fruited undertones. In the cup,we found notes of lemonbalm and lemongrass, with some more punchy citrus on the followup. As the cup began to cool, it opened up to an array of tropical fruits like starfruit and pineapple, with a ginger candy spiced sweetness.
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Tanzania Iyenga AMCOS Washed:
After tasting our very first release of a Tanzanian coffee for the upcoming Airworks Ultralight sub, we knew we wanted another one for the main menu so ya'll wouldn't miss out. This field blend of local Bourbon varieties from the Iyenga AMCOS(Agricultural Marketing Cooperative Society) did not disappoint. Iyenga's washing station in Songwe includes 193 official contributing members, and purchases cherry/parchment from a total of 500+ smallholder farmers in the surrounding area. Most folks delivering to the station are within walking distance, though to maintain a rule of less than 8 hours between picking and depulping, some larger harvests are brought by truck. The station operates a Penagos eco-pulper to conserve water, and runs an extremely tight washing protocol of just a single 10-12 fermentation before a fully cleaned up final washing step. The coffees are then dried between 7-12 days, on raised beds when they are available. As Iyenga's management looks to the future, they hope to acquire more drying space and build more raised beds to extend drying time and further refine their quality focused practices. These efforts are definitely paying off, as we have watched the pre-shipment samples from this program increase in quality from the previous year, initially peaking our interests in early 2025 as the cleanest and most complex Tanzanian coffee we had had thus far. This year's harvest boasts a lovely punchy acidity and tons of tropical fruit, with some more classic east African vibes on the back end. In the cup, we find juicy mango and guava notes upfront, with some refined spice notes of cardamom and clove, and a delicate body that carries black tea and subtle florals.
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Marcelo Assis Bioma PB Natural:
Marcelo Assis and Flavio Silva founded Bioma Cafe in 2010, a collaborative project that utilized Marcelo's education in technical agriculture, and Flavio's background in business management. The entirety of their land in Campos Altos, Minas Gerais is devoted solely to specialty production, with 226 hectares meticulously divided into 4 separate plots, each with their own micro-climate and soil care plans. Through the use of shade trees, organic fertilizer, and custom nutrition plans for each plot, Bioma Cafe showcases a unique approach to specialty in Brazil, one dedicated to the careful management and stewardship of its land, and one devoted to its people, employing 22 full time workers and an additional 25 seasonal pickers. Bioma's motto is "Coffee for a better future" and the future seems very bright with this harvest, showing some of the clearest fruit flavors I've tasted in a Brazilian coffee, with syrupy blackberry and blackcurrant notes upfront, carrying over to a lovely toffee and raw honey sweetness, with a clean and lasting finish.