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BRAZIL / BOB-O-LINK
The Brazil / Bob-o-link comes to us from our friends at FAF in São Paulo, Brazil. Produced by the farmers at Agua Limpa in Mococa. It is a natural processed coffee grown at an altitude of 1,200-1,300 masl.
The Bob-o-link project is a network of farmers that share information about ecological farming practices while striving to become fully organic. The project has made progress in reforestation efforts in their area and the continue to empower many local farmers.
We feature a Bob-o-link coffee on our offerings every year and this one is our favorite so far!
TASTING NOTES: JAM /// TOASTED ALMONDS /// CACAO
A balanced blend of Brazil Bob-o-link and Guatemala Huehuetenango. This is a smooth cup with undertones of baker’s chocolate and bright nuances of cane sugar, cherry and spice. For us, this is a great coffee for home coffeemakers and French press. This blend was created for one of our local providers, The Community Merc!
TASTING NOTES: BAKER’S CHOCOLATE /// CHERRY /// BLACK PEPPERCORN
Our Disco Espresso is a smooth blend of Brazil Bob-o-link and Ethiopia Yirgacheffe. It's a delicious blend of berry jam and chocolate. It stays dialed in well and pulls shots with loads of crema! Enjoy. You'll want another!
Disco Espresso is a light roast version of traditional espresso. It also brews well in home brewers for those who want a bolder brew!
TASTING NOTES: BLUEBERRY / STRUDEL / CHOCOLATE MOUSSE
MEXICO / CHIAPAS
This coffee comes from the CESMACH Cooperative (Campesinos Ecológicos de la Sierra Madre de Chiapas) located in the buffer zone of El Triunfo Biosphere Reserve in the highlands of the Sierra Madre in Jaltenango, Chiapas. The reserve is one of the world's most diverse forests and its continuous cloud forest is refuge for thousands of plants and animals. Coffee farming in the buffer zone is all shade-grown and adheres to strict organic farming practices. Biological corridors have been constructed in the area to facilitate bird and animal migration. This coffee is USDA Fair Trade Organic certified.
The Mexico Chiapas is a washed coffee grown at an altitude of 1,200 - 1,750 MASL and is composed of Bourbon, Typica and Mundo Novo varieties.
Repetition has consistently offered a Mexico Chiapas, as it has become a favorite in our local community.
The Mexico Chiapas makes for a tasty, well-rounded cup on batch brew. As an espresso, notes of citric acidity dance over a nutty, syrupy body.
TASTING NOTES: STONE FRUIT /// LEMON /// PECAN
This blend was created for us by Repetition Coffee and is USDA Fair Trade Organic certified!
TASTING NOTES: BROWN SPICE /// CITRUS /// GRAHAM
Weight: 10 oz
At Repetition they apply an ethos of sustainability and respect, global connections with growers, and refined yet adventurous palates to the work of making every single cup memorable. All of their coffee beans are locally roasted, and a lot of love goes into their product line.
ABOUT REPETITION COFFEE
After traveling and living abroad for 10 years, REPETITION COFFEE'S founder Amy’s Midwest roots lured her back to Kansas; starting a coffee business was the sum of all her experiences. She had to figure out how to continue traveling globally while working to create social change. Throw her in a big city or a deep jungle any day of the week, she’s up for the challenge. With a master’s degree in international diplomacy with a focus on trade, her passion for coffee and the opportunity to work towards a transparent supply chain helped make the decision to start REPETITION. She works closely with the producers and farmers at source, and forms genuine friendships with her kind, thoughtful demeanor. The cupping table is her Zen zone, and if she isn’t repeatedly sampling new coffees you may find her sampling mezcals or solving a puzzle with her three amazing cats by her side. She’s a true non-conformist, you’ll never see her up before 10am by choice, and it’s a fact that she drinks coffee in the shower! In 2018 she received a bronze medal for single-origin pour-over coffee in the North American Golden Bean Competition.