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WET MILL: Naga Singage
REGION: Aricha Kabele, Yirgacheffe
VARIETIES: Heirloom, Kurume
ELEVATION: 1950 - 2150 Meters
PROCESS: Sun-dried Natural
TASTES LIKE: Wildflower, Strawberry, Melon, Pastry
STORY: This coffee comes to us from Aricha kabele, where around 1000 smallholder farmers deliver fresh coffee cherries to the Naga Singage wet mill. Sitting in disrepair for over 15 years, the mill was revitalized in 2018 by Faysel Yonis and has been producing exceptional coffee ever since. In the cup, expect aromas of fresh wildflowers and flavors reminiscent of strawberry, melon, and shortbread pastry.
We roast on Monday and Tuesday and ship USPS priority. Orders placed after Tuesday will be filled immediately if we have the coffee on hand. Otherwise, your order will be roasted & shipped the following week.
Fresh Roasted vs Rested Coffee FAQ:
What is "rested" coffee?
Rested coffee has been immediately stored in sealed, airtight bags and allowed to "rest" between 5-10 days after roasting. Much like aged wines and spirits, we believe that resting coffee improves its flavor. By giving the coffee adequate time to "rest" the cup opens up to more sweetness and complexity.
What's the logic behind rested coffee?
When coffee is roasted, carbon dioxide builds up inside the beans as a byproduct of various chemical reactions. As the coffee rests, the carbon dioxide is released from the beans and out of the one way valve on the bag. If brewed before the coffee has fully "de-gassed," the carbon dioxide can disrupt the brewing cycle, creating a little more bitterness and astringency upfront and reducing overall sweetness. Sometimes these early cups taste 'faint' or 'unfocused.' Buying rested coffee allows you to skip the waiting period and dive right in to the best cups.
I've always heard that fresh roasted coffee the way to go. What gives?
As our roasting style has evolved through the years, we've been able to find more fantastic sweetness with fewer 'roasty' & bitter flavors. The trade-off is that the coffee takes more time to open up and offer its full sweetness.
Do I have to order rested coffee, or can I still buy it fresh?
We will always send fresh roasted coffee unless you select the rested option.
What happens if I place an order for rested coffee, but you're out of stock?
Predicting demand for rested coffee is tricky and we may run out. If that happens, we'll complete your order with fresh roasted coffee instead.
Aren't you just trying to get rid of your "old" coffee?
Not at all. We added this option to improve your coffee experience. Simply put— we always drink and serve rested coffee. At our café, in coffee competitions, and at home. In fact, we encourage our wholesale partners to serve our coffee no sooner than 7 days off roast. Often times the coffee we drink at home is between 2-4 weeks old.
What's the shelf life of the coffee? Won't it go stale?
As long as the coffee stays airtight, the carbon dioxide pushing out of the beans will create a protective barrier against oxidation. Generally speaking, the lighter the roast, the longer the shelf life. We find that coffees like Rogue Espresso and Black Swan Espresso still taste great with 4-5 weeks of rest. Some of our lightest single origin coffees have held up well for 3-4 months! We've even done some experiments with year-old coffee and had very positive results.
How should I store my coffee?
- In the bag— you can invest in fancy storage if you want, but don't feel the need. Our bags have premium foil lining to create a safe barrier and keep your beans happy.
- Airtight— squeeze out all of the air in the bag before closing and use the zip closure or tin tie to keep the bag closed. Open bags are a no-no!
- Room temperature— don't store bags near the stove, oven, hot exterior walls, under the cat, or on top of the espresso machine. On the flip-side, don't store in the freezer unless you're saving for a much later date. If you freeze it, always allow the coffee at least 24 hours to thaw before brewing.
- Whole bean— if you pre-grind your coffee or order it pre-ground, that's fine! Just be extra careful about oxygen exposure. Consider investing in a hand-held vacuum pump to draw the oxygen out of the bag after sealing. Place it right over the one-way valve and gently draw out all the air. Don't pull any muscles trying to get every last oxygen molecule.