Light Roast Coffee - SOL

Light Roast Coffee - SOLTasting notes With notes of berry compote, marzipan and cream this coffee is an exploration of what specialty coffee has to offer while still being easy to approach. The bean Farm: Various smallholder producers Region: Yambrasbamba, Bongar, Amazonas Country: Peru Altitude: 1800 1900 m. a. s. l. Variety: Typica, Caturra Process: Washed, dried on raised beds Producer: Gondo Coffee Factory City: Kihoya, Murang'a Country: Kenya Altitude: 1900 MASL

Tasting notes

With notes of berry compote, marzipan and cream this coffee is an exploration of what specialty coffee has to offer while still being easy to approach. 

The bean

Farm: Various smallholder producers
Region: Yambrasbamba, Bongará, Amazonas
Country: Peru
Altitude: 1800 - 1900 m.a.s.l.
Variety: Typica, Caturra
Process: Washed, dried on raised beds

Producer: Gondo Coffee Factory 
City: Kihoya, Murang'a
Country: Kenya
Altitude: 1900 MASL
Variety: SL 28, K7, Ruiru 11, Batian
Process: Fully Washed

Recipe

Filter: 20g coffee / 280g water / 3min 15s

Espresso: 19g coffee / 45g espresso / 36s

The SOL blend

Sol, our new "yellow" blend, takes its name from our Sun, promising a coffee experience that guides you to new discoveries. Bursting with sweet, fruity, and complex flavors reminiscent of berry compote, marzipan, and cream, the Sol was roasted to lead drinkers toward a richer understanding of the diverse and dynamic world of coffee.

Peru Yambrasbamba

Yambrasbamba lies within the Alto Mayo Protected Forest, spanning the San Martín and Amazonas departments in northern Peru, at altitudes of 800 to 3,400 meters. This region safeguards hydrographic basins, lush vegetation, diverse wildlife, and stunning landscapes, including cloud forests, caves, lagoons, waterfalls, and Amazon River tributaries, notably the 307-kilometer Mayo River, which names the forest. Home to the Aguarunas and Awajún tribes, it also nurtures Peru’s last undiscovered coffee varieties. Yambrasbamba’s crisp nights and temperate days, paired with heirloom Typica and Caturra varieties, create ideal coffee-growing conditions. From July to October, farmers harvest coffee, enrich soil with Bokashi fertilizer made from food waste, coffee pulp, sugarcane stalks, microorganisms, and island guano. After depulping, cherries ferment in wooden basins, are washed with clean water, and dry on raised beds under transparent-roofed structures, yielding exceptional coffee reflective of the region’s rich biodiversity.

Gondo Coffee, sourced from Kihoya, Murang’a County, Kenya, is crafted at the Gondo Coffee Factory, established in 1998. Grown on small 1-2 hectare farms near Mount Kenya, 727 producers hand-pick ripe red cherries during April-June and October-November harvests. Cherries undergo meticulous sorting to remove unripe or overripe ones, then are pulped same-day at the wet mill using Kananahu stream water. Fermented for 16-18 hours to remove mucilage, beans are washed, graded, and sun-dried on raised beds with moisture meters for consistent quality. The dry parchment is hulled, sorted, and bagged, yielding a coffee with vibrant, terroir-driven flavors.

Nestled in a region rich with wildlife (hawks, snakes) and native Neem trees, Gondo’s farms rely on sustainable water recirculation to protect local streams. Despite challenges like costly education and youth migration, farmers remain dedicated to producing exceptional coffee. Enjoy the bright, nuanced notes of this wet-processed coffee, reflecting Kihoya’s unique volcanic soil and meticulous craftsmanship.

Shipping and Pickup:

We roast and ship every Monday to ensure maximum freshness. Orders placed before 6:00 AM (ET) ship that afternoon; later orders ship the following Monday. You will be notified when your order is ready for pickup or shipping. Bring your confirmation email.