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Field notes

Where the coffee was decided, before we roasted it.

Four places in this issue. Not a map of everywhere coffee grows — a record of the lots we actually bought.

  1. 01Yirgacheffe & Sidama6° N, 38° E
  2. 02Huila2° N, 76° W
  3. 03Nyeri0° S, 37° E
  4. 04Antigua14° N, 91° W
Mist over coffee trees on an Ethiopian highland slope.
Stock photograph; not from this lot or farm.

01

Ethiopia · 6° N, 38° E

Yirgacheffe & Sidama

Floral is a decision, not a region.

Two stations in the south. One washed, one dried in cherry. Both tasted before we buy the lot.

Elevation
1,900–2,120 m
Harvest
October to January
Lots
2
Read the note: Yirgacheffe & Sidama
A steep Andean coffee hillside under low cloud.
Stock photograph; not from this lot or farm.

02

Colombia · 2° N, 76° W

Huila

Two farms, one ridge, opposite ideas.

El Mirador dries a honey. El Roble seals Pink Bourbon for three days. We roast them as a pair on purpose.

Elevation
1,720–1,810 m
Harvest
Mitaca, mid-year
Lots
2
Read the note: Huila
Coffee cherries on trees rooted in red volcanic soil.
Stock photograph; not from this lot or farm.

03

Kenya · 0° S, 37° E

Nyeri

Currant, not candy.

SL28 and SL34 from Kiamabara. A long ferment, a wash, a soak. The cup is savory blackcurrant and grapefruit pith.

Elevation
1,750–1,880 m
Harvest
Main crop, late in the year
Lots
1
Read the note: Nyeri
Shade-grown coffee plants with a volcano faint in the haze.
Stock photograph; not from this lot or farm.

04

Guatemala · 14° N, 91° W

Antigua

Shade, night air, a patient dry.

La Soledad sits under gravilea with a volcano in the weather. The natural is cocoa and dried blueberry, not a jam.

Elevation
1,550–1,680 m
Harvest
December to March
Lots
1
Read the note: Antigua