November 2012 Tasting Box

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Sightglass Coffee

San Francisco, California

Finca El Zarzal has been growing coffee on the land lining the San Vicente volcano for over 100 years. The mineral-rich volcanic soil offers perfect growing conditions for coffee plants and many of El Salvador’s other crops. In 2005, the family-operated business added a processing mill to the farm, allowing them to closely monitor the coffee beans from the moment they are planted until the moment they are sold to the roaster. This coffee, roasted by San Francisco’s Sightglass Coffee, is sweet and elegant with notes of fresh leather and pine. The silky body finishes in milk chocolate.

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
    Finca El Zarzal, farmed by Benjamin Argueta
  • Origin
    Tepetitán, San Vicente, El Salvador
  • Varieties
    Bourbon, Typica
  • Elevation
    1400-1520 meters above sea level
  • Process
    Washed
  • Our Notes
    This coffee is sweet and elegant with notes of fresh leather and pine. The silky body finishes in milk chocolate.

Drumroaster Coffee

Cobble Hill, British Columbia

Other roasters often rely on computers to determine when their beans have been fully roasted. But Geir Oglend of Drumroaster Coffee, lets his beans do the talking. Oglend carefully listens for the “first crack” – the moment when the beans reach a certain temperature and begin to make a small cracking sound. This allows each bean to get just the right amount of time and temperature it needs. Applying this method to these Caturra and Catuai beans from Guatemala’s Finca La Esperanza brings us a coffee that is graceful on the palate with apricot and dried red fruit undertones and a lingering taste of honey-coated marcona almonds.

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
    Finca La Esperanza, farmed by Octavio Herrara
  • Origin
    San Pedro Necta, Huehuetenango, Guatemala
  • Varieties
    Caturra & Catuai
  • Elevation
    1500 meters above sea level
  • Process
    Washed
  • Our Notes
    With apricot and dried red fruit undertones, this coffee is graceful on the palate with a lingering taste of honey-coated marcona almonds.

Gimme! Coffee

Ithaca, New York

At just 21-years-old, Jorge Arturo Benitez Miranda may seem pretty young to be managing an award-winning coffee farm, but for him it comes naturally. Jorge has been working on his family coffee farm, Las Peñitas, in Honduras ever since he was a boy. In 2010, shortly after taking over the farm from his father, Jorge continued his father’s legacy by winning the Honduras Cup of Excellence competition. These beans, roasted by Ithaca’s Gimme! Coffee, yield a full-bodied yet smooth cup. This well-balanced coffee is defined by midnotes of pineapple and cane sugar, with a creamy base that carries into a clean, sweet finish.

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
    Las Peñitas, farmed by Jorge Arturo Benítez Miranda
  • Origin
    Santa Bárbara, Honduras
  • Varieties
    Pacas
  • Elevation
    1600 meters above sea level
  • Process
    Washed, fermented, and sun-dried
  • Our Notes
    Full-bodied yet smooth, this well-balanced coffee is defined by midnotes of pineapple and cane sugar, with a creamy base that carries into a clean, sweet finish.