Roaster of the Year Sampler Set
For Roaster of the Year, Roast Magazine recognizes companies that roast coffees of superior quality, exemplify a dedication to sustainability, promote employee and community education, and demonstrate a strong commitment to diversity, inclusion and equity.
P.S. This sample pack pairs well with a celebratory somethin' somethin' in our custom ROY rocks glass.
Putushio - Ecuador Nano-lot
Notes of guava candy, rosehip, & marzipan
Producer Francisco Vintimilla, Finca Putushio
Region Loja, Ecuador
Elevation 2000 – 2160 masl
Variety Typica Mejorado
Halo Beriti - Ethiopia
Notes of jasmine, vanilla, & lychee syrup
Producer Abeyot Ageze
Region Gedeb, Yirgacheffe
Elevation 1900 – 2150 masl
Variety Kurume, Wolisho
Pick-Me-Up - House Blend
Notes of milk chocolate, buckwheat honey, & strawberry hard candy
Region Colombia, Ethiopia
Process Washed, Natural
Elevation 1590 – 2000 masl
Putushio: The name of this beautiful farm - Putushio - comes from the sacred mountain with the same name where, 35,000 years ago, ancient foundries melted precious metals. On the fertile terraced soil, descending to El Tasqui waterfall, coffee is grown at 2160 masl. The farm has just 8000 plants that produce some of the best coffee in Ecuador (Putushio recently won a Best of Loja regional competition). The farm is certified in Good Manufacturing Practices by Agrocalidad, the Ecuadorean institution for farm quality control.
Halo Beriti: At the Halo Beriti washing station, Abeyot serves as operational manager. The station collects cherries from 520 neighboring smallholders, whose average plots are no larger than a hectare. Abeyot uses water from the Worka river to wash the coffee. Fermentation times vary between 45 and 65 hours, depending on the weather. The parchment dries for 7 to 10 days.
Pick-Me-Up: A lively blend of traceable Ethiopian and Colombian coffees, our staple house blend will (probably) turn you into a full-blown morning person. Don't say we didn't warn you!