Description

Next planned roast day is Tuesday 12/13.

$65.00

QTY:

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Throughout most of the year Willoughby's offers special, limited edition coffees we call Serious Select. We typically roast these coffees once a week, usually on Tuesdays. During this holiday season we are presenting four of our very best selling Serious Select coffees in an attractive gift box along with your personal message should you choose to include one. We realize these coffees are more expensive than many of our ongoing offerings but this is due in part to their scarcity and to the prices we must pay to acquire them on behalf of our clientele.

Included in the sampler are four half pounds, each in foil packaging with one way valves. Each Serious Select sampler is roasted to order and shipped at the peak of freshness. We will roast these coffees on each Tuesday through December and ship the very same day.

We can supply your gift list of one or many.

  • Rwanda Muhondo Washing Station - This coffee comes from the Muhondo Coffee Company in the Northern province of Rwanda. The washing station was originally built in 2006 by another cooperative before it was fully taken over by the current owners in 2013. The coffee washing station has had profound effects on the local communities through youth and women employment, social initiatives such as "farmer's loan" and clean water supply to local villages. In total the cooperative has almost 1800 farmers with 40% of them being women. The terroir gives this coffee a unique profile and character and took 1st place in the 2014 Cup of Excellence and 3rd place in the 2016 competition. Cherry sweetness, flavors of pear, Baker's chocolate, honey, caramel, plum. Smooth, creamy body.
  • El Salvador Finca Kilimanjaro Traditional - Aida Batlle is one of the best known and most acclaimed female coffee growers on the planet. Her coffee has been featured worldwide by competition winning baristas. And she has been written about in numerous articles both within the coffee trade and the general press like New Yorker Magazine and The NY Times. She has been a presenter at New Yorker celebrity talks. She has reinvented and the set the bar for coffee from El Salvador, her ancestral home. Her family escaped El Salvador during the bloody civil war during the 1980s but American raised Aida decided in her late twenties to return to her family farm. There she resurrected the land which held special virtues of weather, altitude and soil, and turned what had once been a low value commodity into one of the most prized coffees in the world. She is known for, among other things, harvesting ultra ripe, nearly perfect coffee fruit. Flavors are clean, sweet and nuanced. Dried apricot, cedar, sweet peach.
  • Panama Don Julian Pacamara - We unabashedly enjoy this coffee and consider it one of the best out there. After having tasted it over the course of at least seven years we have been able to secure it for our customers at an affordable price. It was the #1 ranking coffee at this year's Best of Panama competition in the Traditional category. This is perhaps one of the best examples of the Pacamara varietal we have ever experienced. While this is a big, sturdy cup filled with layers of dark plum, prune and fig followed by a long finish, it is not overbearing nor something you will tire of quickly. The coffee fetched $25.25 per pound at auction and should sell for three times that after import and roasting. We acquired ours directly in advance of the auction taking all that was available. Grown at high altitude on Horqueta Mountain in Boquete, Panama we think you will enjoy this privately acquired lot as much as we do. Chocolate and floral aromatics. Exotic, big prune, raisin, fig, plum flavors with a hint of portabello. Big, beefy Pacamara with dark fruit dominance. Hickory background notes and cedar. Lots of body; brooding, long finish. Big, sturdy and structured. A real achievement.
  • Costa Rica El Encino Yellow Catuai Natural - This natural processed coffee comes from the El Encino farm located in micro-region of Tarrazu called Dota at an elevation of 1900 meters. Both the farm and the micromill where the coffee is processed, called La Bandera (The Flag in English), are owned and operated by Diego Hidalgo. Up until 2014 Diego and his father sold their coffee to the Coopedota Cooperative where their cherries were blended together with harvests from other neighboring farms. After they built their own micromill on premises and spent countless hours learning how to best process their own coffee, one of their lots placed in the 2015 Costa Rica Cup of Excellence competition. This lot is a Yellow Catuai varietal and a full natural processed coffee, meaning the cherry is left intact during processing to give it a nice fruity flavor profile. Very interesting cup that opens up with a sweet, strawberry aroma. Flavors of tart fruits such as raspberry and rhubarb are accompanied by notes of balsamic and a very pleasant acidity at the finish.  

 

If you wish to send multiple samplers, each of which can have a personalized gift card, please contact us by email (orders-at-willoughbyscoffee.com)

fax 203-481-1700 or phone 800-388-8400.

 

 


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