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Tasting Notes: Peanut Butter, Cocoa, Graham Cracker
Sweet Brazil is our most popular single origin offering by a wide margin. It’s an approachable and sweet coffee, with something for everyone. The coffee is sourced from our friends, Veloso Coffee, from Fazenda Santa Barbara in the Cerrado region in Brazil.
The Veloso family has been producing and exporting fine coffees for decades, and their hard work is most evident in the consistency this coffee offers. Year after year this coffee is excellent and versatile, and we’re excited to continue the relationship for years to come.
Take it slow with Easy Does It, our decaf Colombian coffee blend with all of the flavor, none of the caffeine. This medium roast coffee contains tasting notes of bright lemon as well as sweet and salty toffee for a creamy yet crisp flavor.
Tasting Notes: Toasted Peanut Butter, S'mores, Baker's Chocolate
Dark Blue is bolder take on our Sweet Brazil, roasted a little darker for a full bodied and more chocolaty cup. Initially, Dark Blue was a wholesale exclusive offering, but word got out, and we’re excited that it’s now in our regular portfolio of coffees!
The Veloso family has been producing and exporting fine coffees for decades, and their hard work is most evident in the consistency this coffee offers. Year after year this coffee is excellent and versatile, and we’re excited to continue the relationship for years to come.
Tasting Notes: Toffee, Cherry, and Coffee Blossom Honey
This amazing coffee comes from the Santa Maria de Dota region and is processed and imported by our friends at Hacienda La Minita, who have been producing incredible Costa Rican coffees for decades.
We’ve been buying this coffee for four years now, and in 2024, thanks to the amazing team at Hacienda La Minita, we were able to purchase this coffee exclusively from one community receiving station (recibidor).
This delicious washed process coffee is grown between 1200 and 1900 meters above sea level and features a round body with great acidity and juicy fruit notes.
Regional select: Nyeri, Kenya
| Elevation: 1500-1700 MASL | Varietal: SL34, SL28, Ruiru 11 |
|---|---|
| Process: Washed | Roasted: Nashville, TN |
| Notes: Grapefruit, Caramel Apple Lollipop, Balanced | Roast Level: Light |
Tasting Notes: Grapefruit, Pomegranate, Apricot, Candied Pecan
We connected with this amazing new coffee through a chance meeting at our Charlotte Ave location with Kenny Ntwali of Higa Coffee.
Kenny, who is from Rwanda, studied in the US and is now splitting his time between the two countries, sourcing amazing coffees from East Africa and helping roasters like us build long-term partnerships with producers in the region. This is our first ever Rwandan coffee, and we are honored to be able to share it with our customers!
Vunga sits near the borders of Uganda to the North and the Democratic Republic of Congo to the West. This tiny station is located between the steep hills of Nyabihu District, and is a woman-owned and managed washing station.
It is managed by Daphrose Uwimana, who has created a close-knit community and mentors a group of women farmers that produces special women-grown lots. Daphrose founded the cooperative in 2009 and is the driving force behind the exceptional coffee coming out of this station.
Producer: Sitio Penha, Nova Resende, Brazil
Tasting notes: dried cherry, molasses, banana bread
Process: extended fermentation natural
Roast: light
Sourcing: relationship coffee
This month, we're proud to share a unique extended fermentation natural process coffee from an amazing mother and daughter team—Julia and her mother, Maria, of Mara Madeira Coffee in the Sul de Minas region of Brazil.
Like so many of our direct relationships begin—we connected with Julia last year by chance through an email, followed by a WhatsApp message. Then, after months of working together, cupping samples, solidifying logistics—we bought our first bags of exclusively woman-produced coffee from Mara Madeira last fall. Included in that initial purchase of nearly 200 bags of coffee to feature in our blends were 4 bags of an extremely limited, delicious coffee that almost didn't exist.
This special coffee started its journey as incredibly high-brix (high sugar content) coffee cherries, picked at their peak ripeness during harvest. This was going to be their highest quality lot of the year, and the family was so excited to get it to the mill for processing.
But disaster struck when the large truck used to transport the harvested coffee cherries broke down on a remote part of the farm, and couldn't be moved for days. During this time, they worried that the coffee they worked so hard on would be ruined.
When they finally got the truck working again, they took the cherries to the mill to process them naturally and try to save at least some of the coffee. After a slow, steady drying time of 23 days, this coffee, which they thought was ruined, became one of the best they'd ever produced!
The extended aerobic fermentation in the truck bed, combined with the longer than average drying time, resulted in an incredibly complex cup, full of sweetness and fruit-forward notes at a level not typically found in most Brazilian natural coffees. Luckily for them and for us, what could have been a disaster became a new process for Mara Madeira. They're now working to reproduce this process in a controlled environment, to make this lot available year after year.
This coffee is available in limited amounts now in-store and online! In the cup, we hope you'll taste notes of dried cherry, molasses, and banana bread.
Brewed from handpicked Perennial Colombian beans, this alluring decaf coffee is delightfully smooth and flavorful. Expect notes of lemon, toffee and creamy sweetness in every cup. Enjoy the complexity of this decaf coffee and experience the subtle, yet intense flavors from the comfort of your own home.
A fan favorite returns! This is our second harvest working with Javier Umaña, a producer in the El Rodeo community of Costa Rica’s Santa María de Dota. We were introduced to Don Javier two years ago by our friends at Hacienda La Minita, while visiting some of the producers behind our main Santa Maria de Dota lot.
With his coffee growing at some of the highest elevations in the area, he continues to produce coffees that are absolutely delicious year after year. What began last harvest as a small test is now a larger lot of naturally-processed coffee made exclusively for 8th & Roast.
With support from Hacienda La Minita’s expert post-harvest team, precise fermentation, along with careful drying and milling bring out the full potential of this coffee and reflect the dedication of Don Javier and his family.
In the cup, you’ll find notes of watermelon bubblegum, blackberry pie, and green apple. It’s available now on drip and pour-over in our cafés, with retail bags available online and in-store.
Producer: Ture Waji, Sookoo Coffee
Tasting notes: Lemon Meringue, Raspberry, Caramel
Process: Natural
Roast: Light
Sourcing: Moii Coffee
Ture Waji’s nickname is “The King of Guji.” That’s because Ture is one of the producers who put Guji coffee on the map. He’s been producing for about nine years, with a focus on quality from the very beginning.
This lot comes from the Uraga district in Guji, an area known for its high altitudes and relatively young coffee trees. Only in recent years have farmers been able to cultivate coffee at such elevations. Ture buys cherries from about 110 smallholder farmers in this small village, and processes them at his station, Dida Hora, which he’s been operating for the past two years.
Our import partner, Firaol Ahmed at MOII coffee, loved this coffee for its sweetness and smooth, tea-like body, and we agree! In the cup, we taste lemon meringue, raspberry, and caramel.
