Profile: Rich & Smooth.
Place: A blend of Ethiopia Yirgacheffe and Bali Blue Moon coffees - Africa and Indonesia
People: Ethiopian coffee is farmed by small plantation holders and the fruit is tendered to local washing stations for processing and collection. Bali Blue Moon coffee is grown in the Kintamani Highlands of North Bali Indonesia. Arabica coffee farmers in Kintamani are organized into traditional groups called Subak Abian. The groups sell coffee in concert with local export groups, and are founded on the Hindu philosophy of “Tri Hita Karana” (Three Happiness Causes). This philosophy focuses on the importance of the relationship between human beings and God, other humans, and to the environment.
Process: Ethiopia is fully washed (pulped, fermented and dried) and transported to Addis Ababa for dry milling, sorting, grading and finishing. Bali Blue Moon coffee is organically farmed, but not certified. The fruit is sorted after picking to remove unripe fruit, as the coffee must contain 95% red fruit to be accepted for processing. This coffee is semi-washed, with a two-step sun drying process.
Pairing: Try it with our Double Chocolate Muffin or Compartés Cold Brew Dark Chocolate.
- 8 oz: Makes approximately 25 cups of coffee
- 12 oz: Makes approximately 35-40 cups of coffee
- 16 oz: Makes approximately 50 cups of coffee
- 20 oz: Makes approximately 60-65 cups of coffee
- 32 oz: Makes approximately 90-100 cups of coffee
BREWING TIP: Use cold, filtered water and a clean machine.
GRIND only as much as you need for one cup or one pot of coffee.
CHOOSE the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press.
MEASURE ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water.
STORE in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.
We source our coffee from the best family coffee farms around the world and buy only the top 1% of Arabica Beans.
We hand roast our coffee daily in small batches to a traditional, smooth taste profile. This is the way we've done it since 1963, when we opened our first store in Brentwood, CA.