Current Coffees

Here is our list of current coffees that are currently in season and available at Kafka’s Coffee and Tea available in variety of brew methods at the cafe or packaged for home use.

Guatemala Huehuetenango Pahlu

Simple but unmistakable character. The acid is as juicy as can be without going tart. It arrives immediately and makes the round mouthfeel the focus. Prototypical Guatemalan caramel maltiness and flower-petal softness float in the big clean body. Not the most complex of coffees but easy to drink and satisfying. The long clean, juicy finish is one of it’s best traits.

Brazil Chapadao de Ferro, Ruvaldo Delarisse

Rooty and sweet orange when ground, first notice of the brown sugar that waits to explode when wet.  The acid is lightly present, just enough to add hints of cherry to the deep sweet blood orange flavour.  Loads of brown sugar that feels and tastes like a manhatten made with orange bitters and a hint of real maraschino cherry (not the orgeat stuff).  The familiar sweethazelnut that follows provides the medium-long finish.

Noteworthy: Catuai and mundo nova cultivars.  Small farm of 250 hectares in the Cerrado region.  Ruvaldo Delarisse’s coffees are regularly found competing the Brazilian Cup of Excellence competition.

El Salvador Ayutepeque

exceptionally balanced and easy drinking coffee. The acid profile of juicy plum and hints of lemon stays linked with the warm brown sugar syrup and tamarind flavors. Subtle cola and root flavors as well. Simple and straightforward coffee with great consistency. Grown at elevation of 6000 feet, bourbon and catuai cultivars.

Noteworthy: originally purchased as an experimental blend of 70% washed, 30% natural process coffees from the same farm. Since then has sprung into a relationship with Emilio Lopez. Much like our situation with Brazil, we will be involved prior to and during harvest to select our coffees for years to come.

Ethiopia Wollondi

This is a naturally processed coffee project being cultivated by Ninety Plus Coffees. Sweet, fruity and light. Familiar Yirgacheffe Froot-loop blueberry lemon with a tinge of blackberry. Plenty of carmelizable sugar tasting like cane sugar of african origin (fragrant type). Intriguing honeydew melon taste and mouthfeel. Notable how that
characteristic winds up more in your sinus as the smell of honeydew rind…very sweet and refreshing, summery.

Brazil Amerello Serrado

Noticeably juicy and aromatic coffee cherry acidity straight from the grind.  Adding water lets the cedar and cinnamon come out.  The acid is purely sweet, round and exceptionally clean.  It’s flavor is from the coffee cherry itself, without the tartness- an excellent example of what pulped natural processing can do to a coffee when done well.  The depth and body are in the cedar and cinnamon tones that pair nicely with the cherry acid.  The coffee remains consistent and complex throughout, finishing long and refreshing.

Noteworthy:  Fazenda Isidro Pereira was formerly known as Fazenda Amerello in Carmo de Minas in the Brazilian highlands.  It was renamed by Luis Paulo Pereira after his grandfather, Isidro, passed away leaving the farm to him.  This coffee is two small lots from adjoining parcels.  100% Yellow Bourbon Cultivar, Pulped Natural process, grown at 1250 meters.