Some of our favorite offerings from Heart are their Honduran offerings. This pacas from Ramon Hernandez is no exception, with fresh, vibrant fruit character exuding from the cup. Pacas is a pretty normal coffee variety, and to have it taste this amazing is true craftsmanship at the farm level.

Here are some general tips on how to brew this coffee

Temp: 200+ (more fruit character at higher temps)
Grind: Relatively fine
Rest: 1 week +
Ratio: 1:16-1:16.5

One of our favorite roasters in the North East has become Enjoy. Roasting on the Typhoon has these coffees tasting of very little roast, really clean profiles coming from these guys. We loved the profile on this honey Ethiopian- it’s super delicate, it reads a lot more like a washed coffee!

Here are some general tips on how to brew this coffee:

Temp: 200
Grind: Medium fine
Rest: 2 weeks +
Ratio: 1:17

Sensei has become one of our favorite roasters, not just in Scandinavia, but in the entire world. Owner Luke is actually hailing from California, and bringing his cool vibe into his cool brand of Sensei coffee (in house roaster for Hip Hop Cafe). When we tasted this Kenyan coffee back last December, we knew we had to feature it as soon as it hit their menu, and we decided to build our box around this coffee. Expect super fresh fruit character and a lively acidity out of this coffee!

Here are some general tips on how to brew this coffee:

Temp: 195-205
Grind: Fine
Rest: 2 weeks +
Ratio: 1:16-1:17 (play around with this one!)