Tug Hill Artisan Roasters

An espresso blend of a Colombian natural, a Colombian washed anaerobic Gesha and a Sidamo natural. Built to be drunk with milk.

Natural process

Yellow Colombia from Armando Rodriguez at Finca la Moradita in Copan, grown at 6000 ft on a farm run to permaculture principles.

Wet Hulled process

A dark, french roast from Aceh and one of the few Tug Hill coffees where the beans come out oily. Named for the Black River.

Washed process

The catimor that surprised them at cupping. Armando's answer: he put the beehive in that part of the farm. Roasted light at 418.

Natural process

Catuai grown at 5,400 ft by Alex Portilla at Finca El Corinto, processed natural.

EA Decaf process

A Castillo from Finca el Paraiso, EA decaffeinated then fermented anaerobically with cascara reintroduced before a thermal shock.

Washed process

The Ihcatu varietal from Alex Portilla at Finca El Corinto in Marcala, washed and grown at 5,400 ft.

Washed process

Their take on Italian coffee culture. Parainema from Finca Terrerito in Copan, after Brazilian tariffs made the old base cost prohibitive.

Washed Anaerobic process

A washed anaerobic Gesha from Luisa Maria Lopez at Finca San Antonio, high in Narino. Scott and Noah rate it among the best of the year.

Their rendition of a third wave chocolaty espresso from Huehuetenango. Not sour, and it holds up in lattes, cortados and flat whites.

Anaerobic Natural process

An anaerobic natural from The Coffee Yards, a mill built by agronomist Norman Makuru serving 300 small producers around Mt. Elgon.

For people who love coffee but do not care about caffeine. From Cajamarca, and named after the Glenfield Western Rail Road.