Mountain Air Roasting

Roaster
Mountain Air Roasting
Asheville, North Carolina
Producer
La Providencia Atitlan
Origin
Solola, Guatemala
Varieties
Caturra, Bourbon, Typica
Elevation
1,525-1,675
Meters Above Sea Level
Process
Washed
Roaster
Mountain Air Roasting
Asheville, North Carolina
Producer
Various Smallholders
Origin
Yirgacheffe, Gideo Zone, Ethiopia
Varieties
Various Ethiopian Heirlooms
Elevation
1,800-2,000
Meters Above Sea Level
Process
Washed
Roaster
Mountain Air Roasting
Asheville, North Carolina
Producer
Various Smallholders
Origin
Yirgacheffe, Gideo Zone, Ethiopia
Varieties
Various Ethiopian Heirlooms
Elevation
1,800-2,000
Meters Above Sea Level
Process
Washed
Roaster
Mountain Air Roasting
Asheville, North Carolina
Producer
Hector Jose Franco Lopez
Origin
Nariño, Colombia
Varieties
Caturra, Castillo
Elevation
1,950
Meters Above Sea Level
Process
Washed
Our Notes
A brazenly bright and juicy lemon-lime acidity, a rich buttery texture, and flavor dynamics ranging from tropical fruit and maple to hidden savory complexities of edamame and plantain harmoniously delight the palate - all while maintaining a juicy sweetness and balance.
Roaster
Mountain Air Roasting
Asheville, North Carolina
Producer
Kigeyo Washing Station
Origin
Rutsiro, Rwanda
Varieties
Bourbon, Mayaguez
Elevation
1900
Meters Above Sea Level
Process
Washed
Our Notes
Robust notes of brown sugar and cardamom reveal levels of deeply rich sweetness and exceptional buttery mouthfeel. A pleasant aftertaste of vanilla and cacao nib lingers long after the last sip.
Roaster
Mountain Air Roasting
Asheville, North Carolina
Producer
Kigeyo Washing Station
Origin
Rutsiro, Rwanda
Varieties
Bourbon, Mayaguez
Elevation
1,900
Meters Above Sea Level
Process
Washed
Our Notes
Inviting aromas of raspberries and savory herbs lead into flavors of hibiscus and citrus fruit, highlighted by tangy cranberry acidity and an allspice finish.

This washing station is high, even in a country where most of the washing stations are high to start with. Up at 1900 meters (and collecting coffee from another 200 meters up on the hillsides, Kigeyo was built in 2009 by Emmanuel (president of Coopac Cooperative and Sacof) to get where the good coffees are. This coffee was done in the Kenyan double fermentation style for increased complexity and sweetness. --Mountain Air Roasting

Roaster
Mountain Air Roasting
Asheville, North Carolina
Producer
Various smallholders
Origin
Yirgacheffe, Ethiopia
Varieties
Heirloom
Elevation
1,800-2,000
Meters Above Sea Level
Process
Washed
Our Notes
A perfumed nose of orchid, lime, and apricot opens into juicy red berry and silky lemoncello flavors, playful acidity, and a lingering hard candy sweetness.

This coffee screams 'Yirga Cheffe.' It's floral, bright, and sweet, and with loads of fruit flavors that change dramatically in the cooling cup. This is one amazing cup of coffee. The fruits are lively, the sweetness is like pure honey, and the finish is pristine. -Mountain Air Roasting

Roaster
Mountain Air Roasting
Asheville, North Carolina
Producer
Various smallholders
Origin
Sidama, Ethiopia
Varieties
Heirloom
Elevation
1,800-2,100
Meters Above Sea Level
Process
Washed
Our Notes
Strident flavors of kiwi, lime and white grape settle into golden toast sweetness and a delicate finish like dried lavender.

Throughout the coffee-growing world significant strides are being made to promote direct relationships between farmers and roasters. In certain countries, though, these efforts remain difficult because of strict rules regarding how coffee can be sold for export. In Ethiopia, individual farmers that are not members of cooperative societies have only one option - sell their coffee through the Ethiopia Commodity Exchange. This system makes it impossible to know any coffee’s specific origin. On the other hand, this guarantees high wages for exceptional coffees, such as this captivating selection from the Sidama region brought to us by Mountain Air Roasting. So while it would be great to know the names and faces of the farmers behind this coffee, you can feel good knowing that the unparalleled quality of these Grade 1 beans has been recognized with premium prices. This is the second coffee we’ve featured from Mountain Air Roasting, a micro-roaster based in Asheville, North Carolina. The man behind the operation, Marshall Hance, brings a rather unorthodox perspective to the art and science of coffee roasting, with a background in textile materials science. His proprietary air-roasting technique produces coffees with a kind of sugar development we’ve never experienced before; it reminds us of the crystal texture of cotton candy, but without the sticky coating all over your mouth. We can’t pretend to understand the technical aspects of Marshall’s process, but with coffees as delightful as this Ethiopian gem, we can bet that other roasters are taking note and trying to capture some of his magic.

Roaster
Mountain Air Roasting
Asheville, North Carolina
Producer
APROCAFEQ El Paraiso Cooperative, farmed by 62 smallholder farmers
Origin
Tarqui, Huila, Colombia
Varieties
Caturra, Colombia
Elevation
1,600-2,000
Meters Above Sea Level
Process
Washed, sun-dried
Our Notes
Notes of juicy orange balance a beautifully-structured, sugary sweet foundation. The rich, sparkling body segues into flavors of bergamot and bakers spice, and then lingers like pears in spiced syrup.

In southwestern Colombia, members of the APROCAFEQ El Paraiso Association have cultivated their own little slice of paradise. Banding together has allowed the collective’s farmers to bring their high quality coffees to markets around the world, and to develop direct relationships with passionate roasters, like Marshall Hance of Mountain Air Roasting. A material scientist and engineer by training, Marshall was first exposed to the delicate art of coffee roasting while working at an upscale restaurant. It didn’t take long for his inner-scientist to kick in. Soon he was designing a one-of-a-kind air roaster that gives him meticulous control over his roasting process. You can taste the result of his innovation in this beautifully-structured, sugary sweet Colombian brew.