This coffee was processed at the Divisadero micro-mill located on Finca Villa Gallicia, one of Moe’s other nearby farms. Using the honey method of processing where trace amounts of the fruit mucilage are left to dry on the beans, Moe achieved sweet and balanced flavors that don’t overpower the inherent qualities of the Bourbon variety. The beans were placed on raised beds to slow dry on an area of the farm that receives a constant cool breeze, slowing down the drying process and increasing the intensity of the coffee’s flavor.
Altitude
4,925 feet
Variety
Bourbon
Processing
Orange Honey
Why We Love This Coffee
After initially tasting this coffee on the cupping table we knew that we wanted to taste it as espresso, and we were blown away by its intense sweetness and delicate nuance! While there are many variables that contribute to dialing in espresso, here are the parameters that have been yielding the best results in our lab:
19 grams in, 45 grams out, 30 seconds
Sustainably Sourced
Good Coffee, Better Planet
We treasure our relationships in the global coffee community and invest in projects at origin to support our partners in their commitment to environmental sustainability and social welfare. We also invest in reducing our day-to-day impact, through initiatives like energy-efficient Loring Smart Roasters to reduce carbon emissions per batch by 80%.
As a certified B Corporation, we are a leader in sustainable practices that impact people and the planet. This third-party certification requires us to demonstrate transparency and accountability throughout our supply chain and quantify the impact our business creates for our employees, the community, and the environment. We are proud to be part of this community working together toward one unifying goal: using business as a force for good.
Sustainably Sourced
