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Colombian Santander Gold Label
This Colombian coffee is the first coffee in a while that made me think of what I love about coffees from this country. It is super creamy and sweet, with an almond finish. We roast it a little darker to draw out the brown sugars in the beans, because we think it complements this coffee perfectly. This is a perfect Colombian coffee.
Coffee plants reached Colombia by 1790, and the first coffee crops were planted in the eastern part of the country. In 1835, the first commercial production was registered, with 2,560 green coffee bags exported from the port of Cucuta, near the border with Venezuela.
According to The Orinoco Illustrated, a priest, Francisco Romero, greatly encouraged the proliferation of coffee in the department of Santander. After hearing the confessions of parishioners in the town of Salazar de la Palmas, Father Romero would require the cultivation of coffee trees as penance.
Ethiopia Sidama Station Dry Process Gold Label
No one will ever question what type of coffee is my favorite. It is always a dry process Ethiopian coffee. In fact, I'm always on the lookout for a perfectly fruited one and when I find one to my liking, I buy as much as I can of it. This is the coffee for me. I drank some this morning that was about 3 days off roast and it was perfection in a cup. The added rest helped bring out amazing cherry notes with a caramel and chocolate finish. My goodness! that is a good cup of coffee.
This coffee is comprised of small farm lots within the Guji zone of Shakiso. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. It's a distinct coffee from Yirga Cheffe and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics: fruited notes, florals, and lively cup character. The cultivars used in Ethiopia are largely regional, distinct local strains of coffees that have spread from the wild forest plants of western Ethiopia, to Harar in the East and to the southern districts like Guji. We've carried washed coffee from this area but washed are often the exception. They are known for producing some of the better dry-processed coffees in Shakiso, and for good reason, as you'll taste in this privately milled coffee, "Sidama Station".
Tanzania Mwika North Gold Label
Tanzania has started to become one of my favorite counties of origin. They have great complexity, richness, and sweetness. This one, in particular, is outstanding. I love the blackberry notes in this coffee, mixed with the caramel sweetness and the juicy mouthfeel. This is a complex coffee for those of you that love thinking through the flavor notes. For the rest of you, you'll wake up in the morning and comment, "That is one good cup of coffee!"
The Mwika North Farmer Group was established in 1984 as a cooperative and as a member of the larger Kilimanjaro Native Co-operative Union (KNCU) — the very first cooperative in Tanzania. The KNCU was established in 1925, shortly after the arrival of coffee in Tanzania.
In 2004, Mwika North became one of the first organic certified producer groups in the Kilimanjaro region. The producers still take pride in following organic farming standards, and this coffee has EU Organic certification status (though not U.S.).
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It’s difficult to write a history of Sagebrush Coffee page, without talking about the owner Matt Kellso and the earliest stages of his love for coffee. When Matt was young, like climb to reach the top shelf young, he used to steal coffee beans from that pantry and eat them like candy. That may have been the birthplace of Sagebrush Coffee. Or maybe it was when a few years later a small independent espresso bar opened up next to the baseball card store that he frequented. There were many days for Matt that included delivering papers in the morning, then riding to the espresso store for a latte and then next door to the baseball card shop to spend the remainder of his paper route money. That was definitely the start of something.
Several years went by. Matt went on to become an engineer that drank a lot of coffee. He was a daily regular at the local coffee shop, in fact, many days he would schedule midday meetings there instead of at the office. On vacations, Matt and his wife Jenna would talk about opening a coffee shop in whatever small town they would visit, but it never really went beyond that.
One fateful day on one of those vacations the true seeds for Sagebrush Coffee were planted. In 2009 in Portland Oregon, Matt tried his first cup of third wave fresh-roasted coffee. The complexity and depth of flavors turned a life long love of coffee into a personal passion. As soon as Matt got home, he made it his mission to recreate those flavors. He tried local Arizona based coffee roasters and they just didn’t compare. So he began roasting his own coffee in small batches on his kitchen stove, learning the art and science of roasting coffee through study and hands on experience (and an obsession that borders on problematic). As his experience and ability grew, Matt graduated to more advanced roasting styles (the whirly pop popcorn popper has long since retired). Around the end of 2011, Matt began seeking out ways to bring his coffee to the public. Thus, Sagebrush Coffee was born. Rather than opening a shop, he aimed to put his fresh roasted coffee online and market it to anyone that is seeking a better cup of coffee. Now, in the spring of 2017, Sagebrush is busy with a brand new retail location in Chandler, Arizona along with even increasing popularity online.
Welcome to Sagebrush Coffee!
Sagebrush Coffee continually seeks the best coffee sources, producing each order in small roast-to-order batches, all the while providing exemplary customer service. As much as we love coffee, our passion now is bringing these amazing beans to our customers.
You are our bottom line, and we won’t be happy until you are drinking the perfect cup of coffee while reflecting on a pleasant purchasing experience.
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