Sample Angler's three Single Origin offerings with our coffees from Mexico, Kenya, and Ethiopia, each roasted to bring out the inherent qualities of each origin's terroir.
Cutthroat Roast - Mexico (1 x 12oz Bag)
Medium roast, mild, sweet and smooth with citric acidity, almond and praline flavors
The Triunfo Coffee Co-Op is located in the buffer zone of El Triunfo Biosphere Reserve in Mexico, one of the world’s most diverse forest reserves. This reserve contains Mesoamerica’s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary which requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.
Kenya AA (1 x 12oz Bag)
Medium roast, crisp sweetness, delicate florals, and a rich finish
Kenya AA coffee is renowned for its complexity. It has a rich, floral aroma and a lightly tart structure reminiscent of raspberries and sweet alyssum. The mouthfeel is satiny and plush with a wine-like finish.
The "AA" grade designates that these are exclusively the largest, densest and most well-shaped beans naturally containing the highest concentrations of the aromatic oils so integral to the coffee-drinking experience.
Brown Trout Roast - Ethiopia (1 x 12oz Bag)
Medium-dark roast, sweet bergamot with tangy acidity
The Kayon Mountain Coffee Farm in Ethiopia has been owned and operated by Ismael Hassen Aredo and his family since 2012. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.
Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing.