Hey Friends! Jules and I just tied the knot, and for our honey moon we had the opportunity to go to the beautiful island of Kauai. Immediately we were captivated by the lush landscape, gigantic tropical flowers, native house plants that would put any influencers living room to shame.
While there we got to go to the largest coffee farm in the United States. We walked around the over 3 million coffee plants overlooking the Hawaiian coast, and of course needed to bring some green beans home to share with our amazing community.
Kaua’i Coffee Farm grows several varietals on their land, all of them are sea level altitude fast growing coffee plants. These typically are less complex from a flavor perspective. The varietal was brought over from Brazil, and is similar in texture and taste. To capture our experience in Kaua’i we decided to blend this tariff free coffee 50/50 with a floral forward Ethiopia Sidamo. This allows the magnolia florals to be followed by a rich dark chocolate. This is a limited run so grab it while it’s hot.
We had such an amazing honeymoon in Kauai and cannot wait for our next visit.
This coffee comes from Andes, Antioquia, Colombia and contains notes of chocolate, citrus, and sweetness. We came across this coffee when working in collaboration with Unblended Coffee.
Unblended connects coffee roasters (like us!) with young coffee farmers in Colombia to provide fresh, unique, high-quality green coffee.
Joy's blend is a marriage between two coffees that were heavily adored by Trevor's late mother, Joy. Our two components: Brazil and Ethiopia. With a seventy-thirty split, we create an unequivocal coffee taste from the brazillian beans, with a juicy, fruit forward aftertaste leaving you craving more! Brew it as espresso or as a pour over for a delightful cup. We prefer it cooled slightly to enhance the fruity notes lingering on the tongue.
We created Brass Tacks for my Dad, Father in law, and their friends that like their coffee dark the way it was back in the day! We searched long and far for beans that could withstand the heat, and deep caramelization that we wanted to achieve and were blessed to land on a Colombia Huila Pitalito. This is the darkest that we roast currently dropping at Full City + or 455°. We are very meticulous when roasting process to ensure that there is no scorching, or tipping on any of the bean.
This Kenyan coffee has a rich, juicy profile with notes of dark fruit, cocoa, and a gentle tangy sweetness. You might notice hints of black plum, tamarind, or lime zest in the finish. It's full of character without feeling heavy, and the flavors unfold nicely as it cools. We roast it just dark enough to bring out that depth. It also makes a smooth, complex espresso that's best enjoyed on its own.
