The Waverly Espresso

$16.25

fig, dark chocolate, orange

Clear

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Lovingly named for our first cafe in New York City, The Waverly is our signature espresso. Seasonally driven, but designed to achieve a balance of body and sweetness with lively fruit notes year-round, this espresso is perfect as a straight shot or in milk. We have carefully sourced two components for this particular blend: a coffee from Brazil, which lends a stable, sturdy body and rich sweetness, and a coffee from Nicaragua that adds clean, well-integrated acidity to the cup.

We craft this blend to ensure an expansive flavor profile based on two components that bring out the best in each other, season to season, drink to drink.

  • Type

    Blend
  • Origin

    Cerrado, Minas Gerais, Brazil | Matagalpa, Nicaragua
  • Producer

    Veloso Coffee | Fincas Mierisch
  • Type

    Red Catuaí 144, Caturra
  • Elevation

    750-2,000 MASL
  • Process

    Natural & Washed

Veloso Coffee

The Veloso family has been producing specialty coffees in the Cerrado Mineiro region in the countryside of coffee-rich Minas Gerais, Brazil, for decades. This coffee is grown on the family's Paraiso and Santa Cecilia farms on wide plots surrounded by protected wildlife regions. The Velosos maintain 38% of their land as natural forest—well above the Brazilian agricultural regulation of 20%.

Brazil map, showing Cerrado in the SE portion of country
For the Velosos, investing in reforestation and conservation of the local biodiversity proves to neighboring farms that it is an important component of the collective sustainability of coffee. The lot is naturally processed: it is spread on drying patios until they reach an 11.5% moisture content, then dry-milled.

Finca Los Placeres

Finca Los Placeres, comes to us from the Mierisch family in Matagalpa, Nicaragua. As a Rainforest Alliance Certified farm, Fincas Los Placeres aims to decrease water pollution, soil erosion, waste, water usage, and threats to environmental and human health. Upon harvest, this coffee is floated for density, depulped, then fermented in concrete tanks for 12-24 hours depending on the weather.

Map of Nicaragua
After fermentation, the coffee is washed, then delivered to Beneficio Don Esteban, the dry mill owned by the Mierisch family, to be dried on soft-bedded, tarp-covered patios, where gentle treatment ensures the protective outer layer of parchment stays intact. After drying, the coffee is dehulled on-site.
A lane surrounded by palm trees at Fincas Mierisch Our agricultural technician, Erick Lopez, at Los Placeres RFA Cert
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