Just finished pulling shots of our new “Illuminator Espresso”

Adjusted the Linea brew temp down – it is right on – pouring like red/brown molasses. Complexity, subtle sweet red fruit, and chocolate. If you are ever going to make the trip to try our Flagship espresso – do it today!

Mexico Chiapas “Jacinto”

Exportadora Café California has been working for decades in these areas hand in hand with small producers, not only purchasing their coffee but also giving them support and agriculture know-how. The small producers from which we mainly purchase the parchment coffee for our SHG EP Jacinto hand pulp, ferment, wash and sun-dry all their coffee. They depend heavily on good weather at the time of drying in order to achieve the optimum quality. Several micro climates with heavy humidity but less rainfall, around 2,000 m. gives the coffee in this region an outstanding acidity and a fine body.

Cupping Notes

Chiapas Jacinto has bright acidity coffee with medium body and aroma. It has notes of dark cocoa, caramel, and citrus acidity.

Java “Jampit Estate”

The beginning of the coffee industry in Indonesia can be traced back to the arrival of Arabica coffee on the shore of Java in 1699. Although the native farmers of Java were the first to cultivate Arabica, it soon spread throughout many provinces of Indonesia. By 1712, years of harvesting provided the first bag of Indonesian coffee to be exported to Amsterdam. Over the years, as exports have grown, so has the reputation of Java coffee.

Cup Characteristics

sweet, almond, light honey, peach nectar, tea-like, chocolate, delicate, soft