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BANGARANG BLEND: 10/15/2018 Mexico Juquila Lachao & Ethiopia Kayon Mountain Royal

BANGARANG BLEND: 10/15/2018 Mexico Juquila Lachao & Ethiopia Kayon Mountain Royal

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

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

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