The idea of Cinder Cone was simple. We wanted to bring together amazing coffees to create a modern twist on diner coffee. Utterly smooth and easy but also delicious. In reality, it took us a year to perfect. You are still drinking a carefully crafted blend, with complexities and a full spectrum of flavors but you might, accidentally, drink six cups.

 

COLOMBIA EL AGUILA 

Region: near Tatamá Nature Reserve in the municipality of El Águila in Valle del Cauca Department of western Colombia

Altitude: mostly above 1,600 masl

Preparation: generally fermented between 14 – 20 hours, then dried in the sun or under covered beds

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COLOMBIA SAMARIA

Producer: Finca Samaria, founded by Gerardo Escobar Mesa and Enriqueta Ceballos

Region: Belén de Umbria, part of the Risaralda Department in Colombia, located in the Western Cordillera

Altitude: 1,400 – 1,500 masl

Variety: castillo, caturra, tabi

Preparation: fermented up to 24 hours, then sundried under movable covers

℅ 

"The El Aguila offers a wonderful molasses and tobacco leaf presence with a brown sugar sweetness. The Finca Samaria has a crisp and clear tone of candied nuts, pairing beautifully with the El Aguila for a delicious breakfast-blend style coffee." - Marty Lopes, Roaster

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