Our newest seasonal blend is named after a flowering desert plant. Experience a pleasantly dry, sweet, and aromatic cup. Larrea begins with ruby grapefruit acidity followed by herbaceous bay leaf notes that are carried throughout a coating
Farming Members of Halo Beriti & the Colbran Estate
Papua New Guinea & Ethiopia
Kainantu District, Halo Beriti Woreda
Arusha, Typica, Mondo Novo, Ethiopia Heirloom
Years of Purchase
66% Boana, 34% Halo Beriti (both are fully washed coffees)
1700 - 2100 Meters
May - October & October - December
Ruby Grapefruit, Bay Leaf, Agave
We recommend trying this as two ways: -> Cupping- you'll experience vibrant acidity and a dry finish. -> Batch Brew- you get a sweeter body all throughout the cup and herbal notes that are indicative of rosemary, thyme,
and bay leaf.
This is a good intro into a dryer flavor profile. The Papua New Guinea components add herbaceous flavors and a dry finish. The Halo Beriti adds sweetness and balanced acidity.
Larrea is made of two components; 66% Boana and 34% Halo Beriti. These two special coffees are produced in Papua New Guinea and Ethiopia which are a staggering 7,000 miles apart. Our goal was to blend together these vastly different
growing regions and showcase them in one harmonious seasonal blend.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.