Goth Summer Seasonal Espresso

As we embrace the unfolding of summer, we draw inspiration from the season’s full moons. June’s Strawberry Moon signifies abundance; July’s Buck Moon embodies strength, growth, and renewal; and August’s Sturgeon Moon symbolizes resilience. Each phase guides us through a journey of power, connection, and transformation through the depiction of hands.

Join us this summer and indulge in the magic of this season’s 3 components:

Los Santos, Guatemala

This offering comes from the smallholder producers of San José Poaquil, a town about 35 miles northwest of Antigua. This coffee is grown predominantly by indigenous Kaqchikel producers, who grow the traditional variety, Bourbón, using techniques and traditions passed down from one generation to the next. In this region, most farmers do not have the infrastructure to process their coffee from fruit down to parchment covered bean. Instead, they usually rely on a system of intermediary buyers called “coyotes” who will purchase coffee cherry from the farm and then re-sell it to a mill for a profit. This coffee is bright and sweet, with notes of dark chocolate, whipped cream and fruit punch.

Don Pepe, México

Don Pepe is a coffee sourced from Monte Azul, a family owned operation that is vertically integrated from farm to export. Coffee is cultivated and harvested on the family estate in Huatusco, Veracruz. This lot is named after Don Jose Gorbeña Rojas, affectionately known as Don Pepe, who first established the Gorbeña family coffee legacy in the 1950s. Coffee is processed at the wet-mill located at the Monte Azul estate. Cherries are meticulously sorted, depulped, fermented, washed, and mechanically dried in horizontal dryers called guardiolas.

Hadeso, Ethiopia

Hadeso is a remote woreda in Ethiopia’s Guji region. Shakiso, the district where this coffee is produced, is located in the East Guji Zone of Oromia, about 500 kilometers south of Addis Ababa. In total, 500 farmers contribute coffee to the Hadeso washing station.Farmers in Hadeso intercrop coffee with native species such as false banana trees, which provide shade and help fertilize the soil. Since producers deliver coffee in cherry form, they do not produce pulp waste on the farm. Instead, collection centers prepare organic compost and distribute it to the producers. The coffee is fermented in cement tanks for 36 to 48 hours and then dried for five to seven days under plastic parabolic covers, depending on the weather. In the cup, you’ll find a bright, sweet, juicy coffee – with a tea like body and notes of lemon and blackberry.