Tasting Notes: Caramel, Zesty, Floral

Happy Lamp: Pal to the tired. Friend of the weary. Soother of the bummed. …C’mon, get happy! This blend was conceived during the dark days of a PNW winter. We huddled by our S. A. D. lamps and pondered, “what if there was another way to get that sunny feeling?” Happy Lamp was born. It’s been beating up the dark days and bad vibes ever since.

Happy Lamp is currently a blend of a washed Colombian coffee from Huila, and washed Ethiopian coffee from Suke Quto, Guji Zone. So, you see, it’s awesome. Expect vibrant, bright, zesty flavors balanced out with some solid sweetness. It’s a lively cup that should not only lift your spirits but take you on one of them flavor journeys everyone keeps talking about, as well.

Tasting Notes: Honey, Soursop, Seville Orange

ONWARD to coffee. More coffee. Fun coffee. More specifically, to Buncho. It’s called Buncho because it was born, so to speak, at the Buncho Washing Station in the village of Shantawene, in Southern Ethiopia. And just in case you needed to know: this coffee, grown around 2000 meters above sea level, is mostly made up of the coffee variety “74158.” Classic 74158. We kid but maybe not too because arabica coffee is believed to have originated in Ethiopia. So it probably is classic. Let’s return to this coffee being born at Buncho. Why not? The seeds come from neighboring lands, but are SHAPED by how they are processed. In this case, they’re honey processed, which doesn’t involve honey. It’s just a misleading name. It means that once the coffee is washed & sorted, the fruit is run through a mill, seeds are depulped from the fruit, & then left to dry & ferment with some mucilage remaining on the seed on raised screens until shelf stable. And voila, a coffee, that is very fruity & very sweet because of how it was processed, is born. But also, when it is roasted, it’s born again. And then when YOU brew it, it’s born again, again. But then it dies...