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

℅ 

"Both the Mexico and Ethiopia have a creamy texture on the palate and present intense flavors from opposite ends of the flavor spectrum. The Juquila Lachao brings bold semi-sweet chocolate, browning sugars and baking spice elements, while the Kayon Mountain offers berry jam, cacao nib and a hint of florality." - Marty Lopes, Roaster

Order Bangarang