Talk about micro-batch: The lots from the family farmers in Kenya’s Nyeri region are often too small to be processed on site. But rather than risk mediocre off-site processing, the farmers take their crops to the Kiamabara mill, where stringent wet-mill procedures ensure the best results possible. Case in point, this offering of SL-28 and SL-34 varieties grown at 1,615 meters by the Mugaga Farmers Society. Roasted by Dallis Bros. Coffee in Ozone Park, New York, the resulting brew is bright and lemon-y, drawing you in with tropical aromatics before developing into a sweet lingering finish.
Dallis Bros. Coffee
Featured in February 2015 Box
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Dallis Bros. Coffee
Ozone Park, New York
Producer
Various Smallholders
Origin
Ethiopia, Indonesia
Varieties
Heirloom, Typica
Elevation
1,000-1,700
Meters Above Sea Level
Process
Washed, Natural
Our Notes
Rich mesquite overtones combine with the smoothness of maple syrup in this creamy cup
Featured in September 2014 Box
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Dallis Bros. Coffee
Ozone Park, New York
Producer
Finca San Diego Buena Vista
Origin
Acatenango, Guatemala
Varieties
Bourbon, Caturra
Elevation
1,400-1,800
Meters Above Sea Level
Process
Washed, Sun-dried
Featured in July 2011 Box
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Dallis Bros. Coffee
Ozone Park, New York
Producer
Kiamabara
Origin
Nyeri, Kenya
Varieties
SL-28, SL-34
Elevation
1,615
Meters Above Sea Level
Process
Washed and sun-dried
Our Notes
Tropical fruit aromatics are followed by a bright lemon acidity that fades with a pleasant and lingering sweetness.