February 2012 Tasting Box

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JJ Bean Coffee Roasters

Vancouver, Canada

Just because you can’t locate Papua New Guinea on a map (be honest) doesn’t mean you can’t appreciate a great cup of coffee from there. The Kimel plantation, owned by the local Opais Tribe, produces this outstanding lot made up of six different coffee varities. Then JJ Bean Coffee Roasters work six days a week roasting the beans so that when they get to you, they’re as fresh as possible. That means you can truly taste the striking tomato & cherry acidity give way to a savory center and warm finish of cinnamon & cloves. (We suggest enjoying some while brushing up on your geography.)

Buy This Coffee

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.

  • Producer
    Kimel Estate, farmed by Opais Tribe
  • Origin
    Wahgi Valley, Western Highlands, Papua New Guinea
  • Varieties
    Mondo Novo, Blue Mountain, Tipica, Arusha, Caturra, Catimor
  • Elevation
    1,500 - 1,600 meters above sea level
  • Process
    Washed
  • Our Notes
    Striking tomato & cherry acidity give way to a savory center and a finish redolent of cinnamon & cloves.

Four Barrel Coffee

San Francisco, California

One sip of this brew and you’ll understand that great things come in small packages. This particular batch of coffee originates from just three small lots farmed by producers Eliecer Guatin, Marino Ortega, and Leonel San Pablo. They hail from San Agustin, Colombia, a town blessed by rich land and diverse producers. Four Barrel Coffee’s roasting philosophy is humble as well, favoring individual, experienced artisans in lieu of complicated machinery. It’s no surprise that this coffee is wonderfully balanced: apple-cider acidity is complimented by notes of honey and caramel, then finishes with a taste of graham crackers and pears.

Buy This Coffee

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.

  • Producer
    Farmed by Eliecer Guatin, Marino Ortega, and Leonel San Pablo
  • Origin
    San Agustin, South Huila, Colombia
  • Varieties
    Caturra, Bourbon, Typica, Colombia Heirloom
  • Elevation
    1650-1900 meters above sea level
  • Process
    Washed, fermented for 14-24 hours and dried on parabolic beds
  • Our Notes
    A wonderfully balanced cup, with a soft apple-cider acidity, flavors of honey and caramel, and a succinct finish reminiscent of graham crackers and pears.

Kickapoo Coffee

Viroqua, Wisconsin

Wisconsin may be thousands of miles away from Kenya, but that hasn’t stopped Kickapoo coffee roasters from forging a long-distance friendship with the Kaliluni Cooperative. The former is a family business that values connection to the land and strong communities. The latter is comprised of 1,104 farmers producing high quality beans. The partnership ensures that these small-scale producers are recognized for their work. The flavor of this coffee is particularly complex, with grapefruit acidity leading into black currants and oolong tea. But it doesn’t end there – notes of brown sugar and bing cherries linger on your tastebuds long after.

Buy This Coffee

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.

  • Producer
    Kaliluni Cooperative
  • Origin
    Machakos, Kathiani, Kenya
  • Varieties
    SL-28, SL-34, Ruiru 11
  • Elevation
    1,860 to 2,130 meters above sea level
  • Process
    Dry fermented, washed and dried on a raised bed
  • Our Notes
    Striking grapefruit acidity and delicate floral aromas lead into flavors of black currants and oolong tea. Lingering notes of brown sugar and bing cherries round out this wonderfully complex, dynamic cup.