Exciting News: Two New Specialty Coffees Have Arrived!

Coffee of the Month: Buri Bekele Yirgacheffe

I love a good Ethiopian coffee. To me, Ethiopian coffees are exciting, complex, and unique—they can be truly magical. This coffee from the Buri Bekele washing station is exactly that: a gentle, subtle, and complex cup that’s delightful to drink and never boring.

Grown in the Chito district of Ethiopia’s Oromia region at an elevation of 1,904 metres, this heirloom variety thrives in a subtropical climate and benefits from meticulous processing. One of the key factors that makes this Yirgacheffe coffee stand out is the use of Cimma yeast fermentation, a technique that enhances the coffee’s unique characteristics.

What is Cimma Yeast Fermentation?

If you’re wondering, Cimma yeast is a specialized fermentation strain used to enhance flavour, control fermentation, and improve consistency. Many washing stations are now experimenting with yeasts during the washed process to bring out fruit-forward notes, improve body, and create a clean, well-balanced cup. It also reduces defects, resulting in a more refined and consistent coffee experience.

Roast: Medium

Flavour Notes: Molasses, graham cracker, and floral undertones
Body: Silky, with medium acidity

If you love bright and complex Ethiopian coffees, this one’s a must-try!

 

Introducing Haiti Blue Pine: A Rich, Historic Coffee

For the first time ever, we’re bringing Haitian coffee into our roastery! Haiti Blue Pine is a rare specialty coffee from Kok Ki Chante in the Kolen region, located in Haiti’s southeastern highlands near the Dominican Republic border. Each batch represents the rich history and dedication to quality found in Haitian coffee culture.

I love history—especially coffee history—so I’m beyond excited to share this with you. Haiti was one of the first countries in the Americas to cultivate coffee commercially, dating back to the 1730s. By 1788, Haiti produced half the world’s coffee, known for its high quality and shared lineage with Jamaica’s Blue Mountain coffee. However, after the Haitian Revolution (1791-1804), the coffee industry declined due to plantation destruction, political instability, and environmental challenges.

Despite these hardships, Haitian farmers continue to produce incredible coffee, and I’m thrilled we were able to source this one!

Roast: Dark

Flavour Notes: Rich baker’s chocolate, caramel, sweet cream, and dark fruit
Body: Full, creamy, with a quick chocolaty finish

This fully washed Caturra variety is shade-grown (which is rare in Haiti) and roasted dark (Vienna roast)—but not quite as dark as some of our other roasts. Should we call it Dark Coffee of the Month? For now, you’ll find it in our store as Haiti Blue Pine.

I’m usually not a huge fan of dark roast coffee, but I’ve been enjoying this one since I roasted a small batch for cupping. I liked it so much that I’ve already had plenty of it!