Red Flag Seasonal Espresso

Origin

Tasting notes

Character

• Bright
  50
• Clean
  25

The Red Flag boldly signifies great coffee and the revolutionary approach to how we do things – from sourcing, to roasting, to the drinks at the cafes. The name adorned our first espresso blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. in 2007, and returned again ten years later. This time, we’re waving the flag to usher in our anniversary and celebrate all of the incredible coffee and people along the way! This Red Flag flies for our community, everyone in the Bay Area and around the world who have made it possible. Thank you! Join us in saluting this season’s 3 components: Producers Pride, Costa Rica In the hills surrounding the tiny town of La Piedra de Rivas, near the Chirripo National Forest, a dozen producing families have come together to build a micro-milling facility called Beneficio Los Crestones. As we enter into a decade of working with these families, it’s exciting to see that this small neighborly cooperative is still trying to grow and innovate. Noticing the impact that their recently improved drying system had on the quality of the coffee, land was set aside to construct twice the amount of drying space alongside a new large bodega to protect the harvest before it makes it’s long journey to San Francisco. This lot collects the coffees from several of the Los Crestones producers in a blend we’re calling Producer’s Pride. Containing CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., and Villalobos varieties, Producers Pride is a clean, mechanically washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. coffee, often called a white honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. coffee. Shakiso 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 stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee..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