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 agave-like body.

• Coffee Details

  Producers

  Farming Members of Halo Beriti & the Colbran Estate

  Countries

  Papua New Guinea & Ethiopia

  Region

  Kainantu District, Halo Beriti Woreda

  Cultivars

  Arusha, Typica, Mondo Novo, Ethiopia Heirloom

  Years of Purchase

  6 years

  Blend Components

  66% Boana, 34% Halo Beriti (both are fully washed coffees)

  Process

  Washed

  Elevation

  1700-2100 Meters

  Harvest

  May-October & October-December

  Tasting Notes

  Ruby Grapefruit, Bay Leaf, Agave

  Brew Method:

  We recommend trying this in two ways:
  1. Cupping- you'll experience vibrant acidity and a dry finish.
  2. Batch Brew- you get a sweeter body all throughout the cup and herbal notes that are indicative of rosemary, thyme, and bay leaf.

  Pro-Tip

  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.

• Farmlevel Story

  Farmlevel

  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.