We're kind of obsessed with manual brewing...but there are so many different ways to make coffee by hand, it can feel a bit overwhelming at times. Here's a quick intro video to some of the most popular manual brewing methods that helps illustrate their differences. Now, get out there and brew!
Our most recent Guatemalan offering comes from the Santa Clara Farm, located in the southern slopes of the Antigua Valley, between 5,100 and 6,000 feet. The farm has one of the finest volcanic soils to produce specialty coffee and its owners take great pride in preserving this natural resource. Coffee on the farm is shade grown which helps to preserve the health of the soil as well as provides an important habitat for indigenous birds and insect life.
Ethiopia Harrar is grown in the Oromia region of the country, on small holder farms at an average elevation of 6,000 feet. Known for their intense, wine and fruit-toned brightness, coffees from this region are almost entirely natural (or dry) processed. Once harvested, the cherry is simply dried in the sun on large patios.
Santa Rita Estate is located in the western part of El Salvador along the Apaneca/Ilametepec Mountain Range where the soil is rich from volcanic activity. The location is one of the most prestigious areas for coffee farming. Located at an altitude of 5,000 feet, the estate favors the traditional, environmentally friendly methods of farming; this coffee is 100% shade grown and bird-friendly which preserves the ecosystem all around the farm.
The La Angostura is a small community in the Leon Cortes area of Costa Rica, located at an altitude of 1,650 – 1,700 meters. It’s an ideal climate for growing coffee and the farmers have gone to great lengths to produce an exceptional cup. Both roasts highlight flavors of sweet milk chocolate and Concord grape, with the medium roast featuring a bit more "tang" than the dark. This coffee makes a great cup, no matter if you are brewing drip, press or espresso.
We are honored to announce Carrier Roasting Co.’s first ever beer collaboration! Beer and coffee have joined hands many times before, mostly in strong porters and stouts. For our collaboration, we teamed up with an old friend, Sean Lawson of Lawson’s Finest Liquids, to brew a coffee beer that didn’t sit heavily on the palate.
Our single origin Kenyan AA comes to us from the Masai Mara region of Kenya near the Kichwa Tembo Wildlife Preserve in southwest Kenya. Grown at 1600 – 1800 meters, this coffee is processed using the wet method: the coffee cherry spends up to four days in a fermentation tank which makes it easier to remove the mucilage from the bean in the milling process.