Loveless Coffees

The chimera [kye-MEER-uh] is a fantastical creature of greek mythology blending the features of several animals. Caramel Chimera is a blend of several coffees held together by caramel-like sweetness.  Our intention when developing Caramel Chimera was to create a modern light-roast blend intended for drip coffee that would satisfy all types of coffee drinkers. Expect chocolate flavors, mild raspberry acidity, and sweetness like caramel. Source: lovelesscoffees.coffee (roaster’s own copy).

About Ethiopia : Ethiopia is thought to be the genetic origin of the coffee plant. The terroir of Ethiopia boasts a high elevation, consistent rainfall, and rolling hills of red loamy soil, that's ideal for growing high quality coffee. Producers generally own small plots of land with subsistence farms and a few coffee trees. Coffee grown in Ethiopia is known for small and dense beans, packed with complex fruit and floral flavors and a tea-like body. About Natural Coffee : The oldest method of processing coffee. The coffee cherries are dried in the sun with skin and mucilage intact before depul Source: lovelesscoffees.coffee (roaster’s own copy).

About Ethiopia : Ethiopia is thought to be the genetic origin of the coffee plant. The terroir of Ethiopia boasts a high elevation, consistent rainfall, and rolling hills of red loamy soil, that's ideal for growing high quality coffee. Producers generally own small plots of land with subsistence farms and a few coffee trees. Coffee grown in Ethiopia is known for small and dense beans, packed with complex fruit and floral flavors and a tea-like body. About Washed Coffee: The washed process is the standard, method of perparing coffee before roasting. It results in high-clarity, delicate flavors. Source: lovelesscoffees.coffee (roaster’s own copy).

About Guatemala : Guatemala's primary specialty coffee producing regions are in the rainy western mountains of Antigua and Huehuetenango. High elevation and rich volcanic soil result in cup profiles laden with dark chocolate flavors and citrus acidity like that of a sweet hard candy. The sugars and acidity in the coffee produced here tend to be very well balanced, meaning you experience a round flavor without any unpleasant sourness.  About Washed Coffee :   The washed process is the standard, method of preparing coffee before roasting. It results in high-clarity, delicate flavors. The process Source: lovelesscoffees.coffee (roaster’s own copy).

About Kenya: Great Kenyan coffee is about as bold in flavor and naturally complex as coffee gets without introducing modern processing techniques. Producers have small farms where they grow subsistence crops and a few coffee trees, almost exclusively of the SL28/34 varietal. The best  Kenyan coffees have strong citric and malic acidity with juicy flavors like raisin and ripe berries, the result of nutrient rich volcanic soil and the famous SL28/34 varietal. About Washed Coffee : The washed process is the standard, method of perparing coffee before roasting. It results in high-clarity, delicate Source: lovelesscoffees.coffee (roaster’s own copy).

About Semi Washed Process : Honey/SemiWashed coffees exist on a wide spectrum between washed and natural and have different names in different countries such as pulped-natural, semi-washed, and honey. Within honey process, there are also distinctions between white, yellow, red, and black honey, respective to increasing amounts of mucilage left on the coffee during drying, and reflecting resulting bean.  About Co-ferments : After harvest, all coffee is fermented for 24 to 72 hours to break down the mucilage layer surrounding the seed, mature the complex aromatics and flavors, and reduce the pre Source: lovelesscoffees.coffee (roaster’s own copy).

Apple and guava flavors transition to rock candy sweetness and a finish like nougat. Source: lovelesscoffees.coffee (roaster’s own copy).

Our intention with the house espresso was to create a blend that is both delicious and versatile. Rosegold is deep and sweet, like raw floral honey. It has pleasant ripe cherry acidity, creamy nougat flavor, and a long dark-chocolate finish. Its structure has two components, a base and a sweetener, that change seasonally while maintaining a consistent flavor profile. It is designed to taste excellent no matter how you brew it: in shots, cold brew, pour overs, Aeropress, with cow’s milk, oat milk, or over ice cream, whatever your palate desires or your setup allows. Rosegold refers to the golde Source: lovelesscoffees.coffee (roaster’s own copy).

Washed Coffee : The washed process is the standard, method of perparing coffee before roasting. It results in high-clarity, delicate flavors. The process begins with mechanically depulping the coffee cherry, followed by repeated washing with clean water to ensure the complete removal of the fruit mucilage. The coffee is then fermented for a short period of time to remove the parchment layer, and then dried in the a single layer either in the sun or in shade for several days. Mexican Coffee : The southern Mexican states of Chiapas, Oaxaca, and Veracruz are the country's major producers of coffe Source: lovelesscoffees.coffee (roaster’s own copy).

About Guatemala: Guatemala's primary specialty coffee producing regions are in the rainy western mountains of Antigua and Huehuetenango. High elevation and rich volcanic soil result in cup profiles laden with dark chocolate flavors and citrus acidity like that of a sweet hard candy. The sugars and acidity in the coffee produced here tend to be very well balanced, meaning you experience a round flavor without any unpleasant sourness.  About Washed Coffee:   The washed process is the standard, method of preparing coffee before roasting. It results in high-clarity, delicate flavors. The process b Source: lovelesscoffees.coffee (roaster’s own copy).

About Natural Coffee : The oldest method of processing coffee. The coffee cherres are dried in the sun with skin and mucilage intact before de-pulping, leading to significant changes in flavor, sweetness, and acidity. The process is overall simpler than washed, but to procuce high quality natural coffees a lot of monitoring and care is necessary, requiring the constant removal of individual cherries that begin to rot or over-ferment. The final product is very sweet, and presents distinctive winey flavors and red fruit acidity.  About Anaerobic Coffee: During the fermentation stage, the coffee Source: lovelesscoffees.coffee (roaster’s own copy).