For the love of the wandering, the trees, the granite slopes, and the wild places. For the love of the forest smells and wide-open views. For the love of the creeks, the scree fields, the rivers, the dry mountain slopes, and epic snow-topped peaks. For the love of the mountains and everything that resides therein.
This year’s TOPO is from Colombia. It is the first natural processed coffee we’ve ever carried from Colombia, and it is incredibly unique and amazing. Full-bodied, rich, and delicious while still highlighting some of the sweet notes that result from the natural process (the seed is dried with it’s fruit intact). It’s like walking barefoot in a high mountain meadows, warm sunshine, and an alpine breeze. It is naturally creamy and delicious. Flavor notes: Strawberry, pipe tobacco, milk chocolate, and a hint of tamarind.
This year’s TOPO label is designed by our friends at Cairn Cartographics . They make some of the very best maps out there and we highly recommend you check them out.
Grown in the high mountains of northern Colombia, this is an easy love. Though not a dark roast this coffee that has inherently dark, heavy tones. It is very full-bodied and has a rustic silkiness, akin to well sorted lodge in the remote forest. Milk chocolate, black berry, and a hint of tamarind with a mild acidity.
Roast level: Light
Wet-hulled with a two step sun drying process. This coffee is creamy and rich with notes of vanilla bean graham cracker, and a subtle tamarind acidity. It is both bold and elegant simultaneously. An incredibly unique and delicious coffee.
Roast Level: Medium
Bali Blue Moon is a Royal staple named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah in the Indonesian language. The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands. They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process or Giling Basah leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the beans their distinct bluish color. Balinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian, which is a reference to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God. These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used. In recent years, local producer groups have begun to partner with regional exporters like Indokom to establish organic and Rainforest Alliance certifications, which harmonize with their traditional principles of conserving forest, soil, and water resources. Indokom also collaborates with producers to overcoming logistical challenges like rugged roads and lack of infrastructure. Indokom provides logistics and milling facilities, which improves traceability and quality control throughout the post-harvest process, as well as, the ability to swiftly bring the coffee to the international market, ensuring greater producer earnings from direct trade relationships.
This coffee is grown in the mountains outside Cusco, Peru. High elevation (1880-2220 masl) and great soil result in a naturally sweet coffee with notes of cane sugar, stone fruit, cocoa, & a mild pineapple acidity. It’s a straightforward coffee that is incredibly easy to love.