COFFEE BEANS

This coffee is grown by a highly knowledgeable multi-generational Brazilian family in the Minas Gerais region of North Eastern Brazil. In the shade of the Amazon rainforest, these farmers combine modern eco-friendly coffee production methods with traditional water-friendly processing to produce sweet, clean, and heavy-bodied coffee. We like to brew this coffee to highlight the delicate notes of cherry and milk chocolate, but it can also be prepared as a nutty and creamy single-origin espresso.

Yirgacheffe Heirloom is one of Sextant’s prized water-friendly coffee offerings. This heavy, juicy and aromatic coffee packs a ton of flavor. Sweet and slightly spicy notes are accentuated when drying under the Ethiopian sun creating a malty and Blueberry, Chocolate, and peach tea finish. This coffee is a classic example of what makes Ethiopian coffees so unique and unforgettable. Yirgacheffe is a small but fertile region , producing some of the world’s most well-known coffees. Yirgacheffe coffees are comprised of uncatalogued and unique coffee varietals, called heirloom, that have never been cross-fertilized with more common varietals such as those found in large-scale coffee farms. We’re lucky enough to be able to buy this coffee directly from this region through an export company set up by Sextant to source traceable Ethiopian coffees. Bringing coffee from around the world into our daily lifestyle. Sextant Coffee, proudly roasted in San Francisco.

This coffee boasts a rich, creamy body that makes the notes of milk chocolate, cherry, and tropical fruit sing. It’s a supremely well-balanced coffee that finishes with intense lingering cane sugar sweetness. Our Colombian coffee comes from the Department of Tolima in the Andean mountain range, purchased from an export company that works with an association of small specialty coffee farmers in Plandanas. The association gathers 39 small coffee growers who got together to improve the quality of the coffee produced in the region and to get better prices on their coffee through the negotiation power that the associative model gives them. Their efforts resulted in a classic Tolima coffee that is mildly nutty, tangy, and fruity.

The Kochere is syrupy and medium-bodied and boasts intense sweet and spicy aromas. During the final stages of roasting on our classic Probat UG-22, the smell of cherry cola fills the roastery. We love the Kochere coffee as a drip coffee or single origin espresso. Kochere is a sub-region of Yirgacheffe where smallholder, mainly female farmers still grow coffee in their front yards. Yirgacheffe coffees are highly-prized and comprised of uncatalogued and unique coffee varietals, called heirloom, that have never been cross-fertilized with more common varietals such as those found in large-scale coffee farms. We’re lucky enough to be able to buy this coffee directly from this region through an export company set up by Sextant to source traceable Ethiopian coffees. Bringing coffee from around the world into our daily lifestyle. Sextant Coffee, proudly roasted in San Francisco.

The flavor starts off with a dry nutty bite similar to almonds; it’s the kind of Central American coffee you like to start and end the day with because it’s sweet, heavy-bodied, warm, and comforting. Lingering brown sugar notes, balanced acidity, and lovely slightly tart cherry flavor round out this cup. This coffee is rather unique in that it is decaffeinated at origin in Colombia using a chemical-free process our Spanish-learning roaster loosely attempted to translate as “sugar process”. We think it leaves the original flavor more intact than traditional decaffeination processes. This Colombian coffee comes from the Department of Tolima in the Andean mountain range, purchased from a Colombia export company that works with an association of small specialty coffee farmers in Planadas. The association gathers 39 small coffee growers who got together to improve the quality of the coffee produced in the region and to get better prices on their coffee through the negotiation power that the associative model gives them. Their efforts resulted in a classic Tolima coffee that is mildly nutty, tangy and fruity.

The roast is well-developed and sweet enough for espresso, yet delicate and nuanced enough to work great as a brewed coffee. A loving tribute to the spirit of coffee exploration, our Maiden Voyage Blend is a blend of Ethiopian heirloom coffees from smallholder farms. Served at Sextant Coffee Roasters’ flagship cafe in San Francisco since 2014, it features a syrupy, heavy body with huge notes of mixed berries, cocoa and cherry cola. Maiden Voyage is unique as a 100% Ethiopian blend composed of lots from three of Ethiopia’s most renowned coffee-producing regions. Bringing coffee from around the world into our daily lifestyle. Sextant Coffee, proudly roasted in San Francisco.