Just in time FOUR the holidays, we've added four new coffees to the Dose line up!
First up, from Peru, we have the Peru - Elevación. Grown in the northern Andes Mountains by a group of smallholders, this coffee shines a light on the complex and rich flavors coming from the Peruvian landscape. Peru Elevacion is Organic, Fair Trade, and Rain Forest Alliance certified, showcasing commitment to not just high quality coffee, but ethical sourcing as well. These smallholders also partner with an organization that invests in education for the community, including the Nuevo Amanecer program, which provides educational support to young children.
Boasting a bright, acidity balanced out with rich chocolatey, nutty undertones and sweetness we love the approachability factor of this coffee. A true 'all day' drinker.
The first of three new Ethiopian coffees, the Ethiopia - Guji Suke Werekata is
produced by smallholders from the village of Solomo Kebele. Here, only the densest coffee cherries are chosen for this anaerobic natural. The higher quality of these cherries are accentuated by a 72 hour fermentation period, where the coffee is carefully starved of oxygen to enhance its deep flavor of juicy fruits. Once fermentation is complete, the coffee is then transferred to a raised bed to dry for 17 days.
This intentionality in selection and experimentation results in some of the most highly coveted coffee from the country. Big, bold tropical fruit flavors are balanced out with cacao notes and a unique sweetness. Perfect for those looking to treat themselves to something out of the ordinary.
Next, named after the owner of Olkai Coffe, we have the Ethiopia - Tagel Alemayehu. Being the son of a local coffee trader who built the first washing station in his hometown of Bule Hora, Tagel's roots in the coffee community run deep. Starting as a washing station manager for one of the first specialty natural stations in Guji in 2004 to eventually founding Olkai in 2018, Tagel now operates a half dozen washing stations throughout the south.
This washed Ethiopian is a collection of coffee from those small coffee growers in the region of Hambella. A balanced, clean cup that boasts the lighter floral side of Ethiopian coffees, there are hallmark tasting notes of citrus fruits that are rounded out with a natural and delicate sweetness.
Ethiopia is widely known for their natural processed coffees but our final new offering, the Ethiopia - Bensa Bombe, better than any other reminds us to not sleep on the country's clean and complex washed coffees. The village of Bombe sits at the base of the Bombe mountain in the Sidama Region of southern Ethiopia. Coffees from this region have been quickly gaining traction due to their high quality and unique flavor profiles.
After an underwater fermentation process of 48-72 hours this coffee is then de-pulped and dried for 11 days on raised beds. This process emits a nice, deep chocolatey base, with an orange brightness, and surprisingly clean mouthfeel. The kind of coffee that floats a lot of of different boats.
All of these, plus the rest of our current offerings are available now on our website. And remember, when you subscribe to a recurring coffee subscription you also save!