Amateur Coffee
Amateur Coffee
Amateur Coffee
Amateur Coffee
Amateur Coffee
Amateur Coffee
Amateur Coffee

Amateur Coffee

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$16.00

Saddle Creek Breakfast Club:

This coffee is made up of coffees of the Yellow Catuai variety. It was cultivated in the region of Carmo de Minas, Brazil. It is processed naturally, which means it was allowed to sun-dry fully with berries intact. The result is a fruity, full bodied cup of coffee. We’ve roasted to illuminate its tasty notes of chocolate, nut, and caramel.

 

House Blend:  

This is our House Blend. It is a carefully measured combination of our seasonal coffee offerings. We intentionally select coffees that balance and compliment each other in our own attempt at the “perfect cup”. This is a drawing of our house. We live here with our cats and often drink coffee in the same room as them. You too can drink coffee in your own house. 

 

Modern Love Blend:

This coffee is a blend of Bourbon, Catuai, Pache, and Caturra varietals. It was cultivated by a collection of farmers in the city of the Huehuetenango in the highlands of Western Guatelmala. It was picked, depulped, and washed for a cleaner cup. We’ve roasted it to bring out its notes of bakers chocolate, orange citrus, and hints of ripe cherry.

 

Pillow Fort:

 As a regional select, it was cultivated in western and central Kenya by various farmers. It was picked, depulped, and washed for a cleaner cup. We’ve roasted it to spotlight its juicy tropical fruit notes, full creamy body, and orange blossom floral-ness. We encourage you to make a pillow fort and drink it within. 

 

Pajama Party:

This coffee is of the JARC + Heirloom varieties. It was cultivated by Ismael Hassen Aredo at Kayon Mountain Farm in Taro, Shakiso in the Guji region of Ethiopia. It was picked, depulped, and washed for a cleaner cup. We have roasted it to bring out its notes of blueberry jam, ripe strawberry, and lavender. This coffee is also organic + RFA Certified! Yay!

 

Nightcap:

We call this coffee ‘Nightcap’. It is decaffeinated through a method called Sugar Cane processing, commonly referred to as ‘The Natural Decaffeination Method’ because it is free of chemicals, gas, and water soaking. This process preserves the coffee’s distinct flavor profile, lively acidity, and full body while successfully removing 97% of the caffeine. Drink up, buttercup!

 

Glow Stick: 

This coffee is made up of Ateng P88 and Tim-Tim varietals. It was cultivated in the town of Takengon in the Gayo Highlands of Sumatra, Indonesia. It is processed via a method unique to Indonesia called wet-hulled processing, which emphasizes body and muted acidity. We've roasted it to bring out its notes of candied cherry, chewy spree, and rhubarb, reminiscent of the funky vibes of a roller rink.