Bows Coffee Roasters

This is a pooled lot from smallholders delivering to Aricha washing station. Subtle citrus florals, lemon balm and honey. No blueberries, no bergamot! Source: bowscoffee.com (roaster’s own copy).

persimmon, vanilla, honey

Source: bowscoffee.com (roaster’s own copy).

apple butter, graham cracker, honey

Source: bowscoffee.com (roaster’s own copy).

apple butter, graham cracker, honey

Our first Ethyl Acetate processed decaf is from Nariño based producers working with Shared Source Coffee Importers. Decaffeination happens in-country, in Manizales at Descafecol. Don't let the chemical sounding name scare you, ethyl acetate, or EA, is a naturally present combination of ethanol (alcohol) and acetic acid (vinegar) - a biproduct of fermented sugarcane, hence the "sugarcane process" name often used in place of EA. EA exists in many fruits (apples, pears, bananas) and tea leaves at higher levels than the trace amounts remaining after processing and roasting. EA has a lower boiling Source: bowscoffee.com (roaster’s own copy).

dried pineapple, graham cracker, Brazil nuts

The third coffee this semester from the Monkaaba group in San Agustín, Huila is from Edil Quinayas. Pink bourbon variety.  Juicy acidity, balanced fruit and subtle, sencha-like umami notes both in the cup and on the nose.  Source: bowscoffee.com (roaster’s own copy).

grapefruit, maraschino, cannoli

Source: bowscoffee.com (roaster’s own copy).

Cup profile-wise, Funcrusher Plus is Hathaway with some extra development. Chocolate. Easy to "use it however you want".  The roast won't be dark and oily, we're not doing that. It'll be familiar to what we already do but the beans will look bigger. ;)  Source: bowscoffee.com (roaster’s own copy).

caramel, nougat, almond brittle

Source: bowscoffee.com (roaster’s own copy).

granadilla, dried pineappple, cream

Jesús is the neighbor of Ader Recinos in the mountains above La Libertad. Their upper farms are literally side by side - you could walk down a row of caturra plantings on Ader's and continue straight along the row of Jesús's. We like to show that despite almost identical growing conditions, coffee can still be distinctly different - from nutrients, farming methods, soil, and post harvest processing. Ader's will follow shortly. Buy em both. This year's coffee from Jesús shows pronounced grape-like acidity from elevation, honeydew and cream. Source: bowscoffee.com (roaster’s own copy).

honey, flan, cacao

Source: bowscoffee.com (roaster’s own copy).

cacao nibs, cannoli, honey

This is a 6th year project coffee from a collective of producers around Santiago Atitlán, Sierra Mixe, Oaxaca. It is purchased, and imported by Red Fox Coffee Merchants who have expanded their work in Oaxaca, over the last decade. We always bring in  coffee from Yosotatu but wanted to maintain these underrepresented coffees from Sierra Mixé on the menu. Super balanced cups, caramel and creamy enough acidity to keep it buoyant. Understand, lovely coffee. Producers hitting 86 point cups routinely and consistently with traditional and climate-mandated varieties is significant achievement we will Source: bowscoffee.com (roaster’s own copy).

cacao nibs, oat cookie, fruit leather

Typically brighter than our other espresso blends, St. 66 is geared towards those discerning drinkers chasing after a more vibrant, floral, and fruit-forward espresso. Still, always delicious in milk and easy to work with. Source: bowscoffee.com (roaster’s own copy).

vibrant, floral, fruit-forward

The same espresso blend you can count on always available, accessible and easy to love. Wonderful on it’s own, and our favourite for milk-based drinks. Source: bowscoffee.com (roaster’s own copy).

milk chocolate, classic