Mild Acidity & Medium Body
Chocolate and Nut Flavors
Brown Sugar, Dark Chocolate, Walnuts.
Wet-Processed, 1450 MASL, Variety
From Guatemala Azuvar Morena, a micro-lot coffee from three fincas (farms) in Guatemala: San Jose Buenavista, El Bonito, and Joya Grande. Elevation combines with volcanic soil and large, old shade trees to produce an excellent cup that lives up to its name: Azuvar Morena. That’s Spanish for brown sugar.
The Giant Saguaro is native to the Sonoran Desert and is the cactus most people think of when they hear the word. They soak up rainwater and consume it slowly- savoring every last drop. Their bright, white blossom is the state flower of Arizona.
The KingCup Roast
Bright Acidity & Light Body
Floral and Fruit Flavors
Grape, tropical fruit, hints of caramel.
1800 Meters ASL, Wet-Processed SL 28, SL 34, Ruiru 11 and Batian
This coffee comes from the family-owned Thaitu (pronounced thy-ee-TOO) Coffee Estate in Nakuru County. Incredibly scenic and close to the equator, Nakuru County receives approximately 35 inches of rainfall each year—which is about 2 inches less than Chicago.
Coffee on the Thaitu estate is carefully handpicked and delivered to the wet mill the same day. Prior to de-pulping, cherry is sorted to separate ripe fruit from under-ripes, over-ripes and twigs or debris. As is common in the area, clean river water is used for processing and is later recirculated before it’s disposed of in seepage pits. After it's washed, the coffee is dried on raised tables in the sun and then delivered to the dry mill for secondary processing.
The KingCup is the common name for a species of hedgehog cactus native to the southwestern United States and northern Mexico. A mounding cactus with stems, it prefers life in the shade of low deserts, rocky slopes, and mountain woodlands. Standing out above its dense spines, the KingCup shows off its funnel shaped, bright scarlet to orange-red flower.
Coffee is roasted on Sundays and shipped within 48 hours to ensure you get the freshest coffee experience.
Read more ABOUT our coffees and roasting philosophy.