If you've visited our cafe in Portland over the past few months, you've been drinking our Bangarang blend on espresso and often on drip. This is our house blend for a reason. It's smooth and familiar with enough surprising spikes of flavor throughout the pallet to spark imaginations. Marty Lopes has done a fantastic job creating a creamy, stable blend while leaving room for flavors of floral peaks, patisserie spices and fairy dust. For anyone who has ever misplaced their shadow.
MEXICO JUQUILA LACHAO
Producer: 700 smallholder farms comprising the Juquila Lachao Group
Region: Juquila province, surrounding the town of Lachao in Oaxaca state
Altitude: 900 – 1600 masl
Variety: Pluma Hidalgo (local Typica mutation)
Preparation: fully washed after pulping and fermenting, then dried in the sun
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ETHIOPIA KAYON MOUNTAIN ROYAL
Producer: Kayon Mountain Coffee Farm
Region: Shakiso district within the Guji Zone, Ethiopia
Altitude: 1900 - 2100 masl
Variety: Heirloom
Preparation: dried on raised beds for 12 – 20 days
Tasting notes: Raspberry, lemon, red grape, jammy