EXPO Sample Set

This set offers ten distinct 4 oz coffee samples from around the world that showcase our partnerships and way of sourcing coffee. We brought these coffees to brew at our booth at the Specialty Coffee Association EXPO in Chicago this year and wanted to share this experience with you. We are including a packet of Third Wave Water if you wish to have the full experience. Simply add the full packet to a gallon of distilled water, shake it well, and use it to brew as drip, pour-over, or espresso. We will share our recipes below.

We are so proud to have these coffees as part of our coffee program. We love a tasting experience and hope you enjoy them as well! 

• Quiet Endless Searching Natural - Thailand

• This beautiful coffee from Doi Pangkhon, Chiang Rai, Thailand is an example of Arabica coffee coming from Thailand. We wanted to showcase this coffee as Thai coffees aren't as commonly found on the Expo floor and we love working with our partners at Beanspire and Ally to get them imported. Our team member, Pin, was also able to represent her home country and connect with other Thai colleagues at the event. It was truly special. We were brewing this at a 1:15 ratio on batch brew and a 1:16 ratio on pour-over. We taste mango, raspberry, white chocolate, sweet cinnamon, juicy mouthfeel. 

• Jose Julian Giraldo - Panela Sticky - Colombia  

• We had the honor of having Jose Giraldo at our booth while we served his coffee. This coffee isn't on our bigger menu yet. We sourced only a little bit to be able to send some green to the Zhaw Coffee Excellence Center to do some testing on the impact of fermentation on the bean. This coffee is popular among Jose's offerings and is being roasted by a handful of roasters in the nation and across the globe, in particular Manhattan Coffee Roaster who gave us their nod of approval. We were brewing this at a 1:15 ratio on batch brew.  
  

• Mayan Harvest Bella Vista Women's Group - Mexico
• Rosalba Cifuentes is an example for all of us to follow. She has forged a pathway for herself and her community and continues to impress me. We have been sourcing coffees from her since 2019 and little by little have been adding volume. We know this is a relationship that creates the ripples we hope to make with our partnerships/purchases. She was able to join us as well on our first day of Expo and got to connect with our team and potential new buyers. This coffee we pulled as espresso and used 18 grams in 38 out within 32 seconds. We tasted milk chocolate, caramel, macadamia, and a balanced, vibrant acidity and spice akin to apple cider. Paired nicely with Oatly's soft serve. :) 

• Edwin Enrique Noreña - Castillo Juice Box Set - Colombia
• We love showcasing these expressive, carefully dialed-in fermented coffees from our partner, El Alquimista, and his team. We featured all three Castillo varieties we sourced from him when we visited him back in September of 2023. They include:
• Castillo Black Honey with Pink Bourbon Mosto and Passion Fruit Reduction brewed at a 1:15 on batch brew and 1:14 on pour-over with a 195˚F water temp.
• Castillo Black Honey co-fermented with Watermelon and Lulo brewed at a 1:15 on batch brew and 1:14 on pour-over with a 195˚F water temp.
• Castillo Natural with carbonic maceration pulled on espresso with a dose of 18 grams in and 41 grams out in 30 secs. This coffee wanted a longer yield resulting in flavors like rosé, strawberry, pink and a wonderful mouthfeel. 

• Edwin Enrique Noreña - Pink Bourbon MZ- Colombia
  
• Gatirima AA - Kenya
• On our last day of Expo we had the opportunity to showcase the work of Sierra Yeo as she led a mini Master Class on Extraction Chilling where her and Mariah, Director of retail at Cocoa Cinnamon, brewed two coffees side by side to show the coffees chilled vs unchilled to taste the difference. Mariah brewed the coffee she used for Brewer's Cup Competition (Edwin Noreña MZ) and Sierra brewed our Gatirima AA Kenyan coffee that we sourced through Mbula Musau of Utake Coffee. The experience was amazing and truly highlighted the difference for attendees to assess for themselves. If you are interested in knowing more about Chilling rocks go HERE.
  
• Mariah used a 1:14 ratio for the MZ with 195˚F water and Sierra used a 1:16 ratio for the Gatirima AA with 202˚F water. 
• Fugi Ikizere - Rwanda
• We have been working with Emmanuel Rusatira of Baho Coffee since 2019 and have been big fans of the work he is doing in Rwanda to bring the best Rwandan coffees to the market while paying the highest price for cherries and supporting the women's groups at the different washing stations that he runs. This particular group was the first group we brought onto our menu and have never stopped supporting the Ikizere Women's program. This coffee is a classic iteration of what a clean, well-produced, well-processed washed Rwandan tastes like. We pulled it on espresso to showcase it's diveristy. We used a 1:2 ratio 17.5 in 36 out in 28 seconds. We were tasting clover honey, dried apricot, peaches, and brown spices.  
• Humure Abishyizehanmwe- Low Oxygen Natural - Rwanda 
• This is the first time carrying a coffee from this particular washing station but it definitely stood out on the cupping table. This is a testament to the hard work happening at the mills that Baho Coffee runs. We are getting so much sweetness from this coffee and notes of raspberries, watermelon, prickly pear all in a juicy cup. We used a 1:15 ratio on batch brew and a 1:16 ratio on pour-over.  

*If you order more than one box set going to the same place, please let us know in the notes if you would like each set to be packaged individually or if we can package them in bulk.