Coffee Project New York

Black cherry, chocolate bar, honey. Medium acidity, syrupy body. The Crowd Pleaser Espresso is a blend of two component coffees: a natural Guatemala from a cooperative in Ayarza and a washed Colombia from a smallholder farm in Huila.  Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Black cherry, chocolate bar, honey. Medium acidity, syrupy body.

Dark chocolate, caramel and candied nuts. Full body. Intended for Please note that our 2 lb. and 5 lb. coffee are packed in side-gusseted bags with valve. 2 lb. and 5 lb. bags are not available for purchase in store. Online Only. Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Dark chocolate, caramel and candied nuts. Full body. Intended for

Milk chocolate, candied nuts with a fruity finish. Smooth & creamy. Balanced acidity. Please note that our 2 lb. and 5 lb. coffee are packed in side-gusseted bags with valve. 2 lb. and 5 lb. bags are not available for purchase in store. Online Only. Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Milk chocolate, candied nuts with a fruity finish. Smooth & creamy. Balanced acidity.

Catimor  takes its name from its genetic parents: Caturra, a delicious-but-fragile Arabica variety; and Timor, a hardy and high-yield Arabica/Robusta natural hybrid. It was developed in 1959 by the Portuguese Coffee Institute for disease and pest resistance, resilience to low altitudes, and larger harvests per coffee tree.  Despite its hardiness as a partial Robusta hybrid, Catimor garnered a reputation in the specialty coffee world for its bitter flavor profile. The Robusta tradeoff sacrifices flavor for higher production capacity, which brings down Catimor’s cup quality. Adding the methods o Source: coffeeprojectnyshop.square.site (roaster’s own copy).

We Taste: Starfruit, Rainer Cherry, White Flower. Medium Acidity, Silky Body. This coffee was grown in Menghai county, Yunnan, where the dominant cultivar is DR296—or Purple Caturra. Aptly named for its purple-tinted leaves, Purple Caturra is a mutation of the classic Caturra variety developed by the Dehong Tropical Research Institute in Yunnan. Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Starfruit, Rainer Cherry, White Flower. Medium Acidity, Silky Body.

We Taste: Watermelon Jolly Rancher, Rose, Cherry Candy. Bright Acidity, Juicy Body. Chiroso  is a niche coffee varietal most prevalent in a small region called Urrao in the southwest of Antioquia, Colombia; its name is derived from a local slang term to describe something a little elongated in shape. Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Watermelon Jolly Rancher, Rose, Cherry Candy. Bright Acidity, Juicy Body.

Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Sebastian Ramirez is a vanguard coffee producer. Twelve years ago, he began to explore the endless depths of specialty coffee processing and sensory development, eventually pioneering new production methods at origin like controlled fermentation and carbonic maceration. Ramirez oversees Finca El Placer, which operates in a coffee estate built in the 1980s for large-scale production; El Placer uses only half of the site’s full capacity. The facility focuses mostly on processing and production, sourcing high-end varieties like Gesha and Pink Bourbon from outside farms in Huila rather than growin Source: coffeeprojectnyshop.square.site (roaster’s own copy).

We Taste: Milk Chocolate, Walnuts, Dried Dates, Brown Sugar, Creamy Body, Medium Acidity Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Milk Chocolate, Walnuts, Dried Dates, Brown Sugar, Creamy Body, Medium Acidity

Known for high quality, high innovation, and a high price tag, coffee from Costa Rica looks very different from coffee elsewhere. Not only does Costa Rica have broad initiatives that impact quality of life, like universal healthcare and education, but it also regulates coffee production with a minimum wage for farm workers and pricing standards for the market. Having these regulations in place may raise prices down the supply chain, but it ensures that farms can operate with stability and reinvest in their own coffee quality. In Costa Rica, producers are able to stake more in experimental proc Source: coffeeprojectnyshop.square.site (roaster’s own copy).

We Taste: Apple Cider, Starfruit, Golden Raisin, Turbinado Sugar. Medium Acidity, Juicy Body. Finca Velez has over 200 years of history, beginning with General Ignacio Torres. A decorated Colombian patriot, General Torres fought alongside El Libertador, Simón Bolívar, for independence from the Spanish Empire. Later in life, General Torres married a woman from Cuenca, Azuay’s capital city. She was Velez’s family ancestor, and the couple secured a loan to purchase the land that would become Finca Velez. Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Apple Cider, Starfruit, Golden Raisin, Turbinado Sugar. Medium Acidity, Juicy Body.

In 2021, former university teacher and electrical engineer, Tamiru Tadesse , submitted his first-ever entry to Cup of Excellence (COE) in Ethiopia and won the entire competition. COE’s first auction at the birthplace of coffee—where trees grow wild in their native habitats—was held just a year previous. For the uninitiated, Cup of Excellence is a national competition and auction where each coffee entry is ranked by its collective quality score from a jury of professional coffee tasters. The Alliance for Coffee Excellence, who organizes COE, is a non-profit with the stated purpose of rewarding Source: coffeeprojectnyshop.square.site (roaster’s own copy).

We Taste: Peach, Honey, Jasmine. Medium Acidity, Floral Finish. Guji is found in the south of Ethiopia, bordering renowned coffee regions of Sidama and Yirgacheffe (in Gedeo). It was protected from most tourism and development until it was distinguished as its own political zone in 2002, and for good reason: Guji is carpeted in lush, green forests with mineral-rich soils and many localized landrace varieties of indigenous coffee. Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Peach, Honey, Jasmine. Medium Acidity, Floral Finish.

Swiss Water has perfected a natural decaffeination process that leaves all the best coffee flavor compounds intact; no more do we need to suffer over-roasted decaf. Here’s how they do it.  After a green coffee is processed and exported, it arrives in British Colombia for decaffeination at the Swiss Water facility. First, post-process green coffee beans are washed and soaked in hot water to soften the bean cell structure and increase permeability. Then, Green Coffee Extract (GCE) is circulated through the softened greens.   Source: coffeeprojectnyshop.square.site (roaster’s own copy).

We Taste: Blackberry, Pinot Grigio, orange blossom. Vibrant acidity, juicy body.  Nyeri county is located between Mount Kenya and the Aberdare mountains, nestled in an ideal climatic confluence of natural features, red volcanic soils, lots of rainfall, and consistent temperate conditions. For these reasons, Nyeri boasts a significant volume of coffee output. Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Blackberry, Pinot Grigio, orange blossom. Vibrant acidity, juicy body.

Peter Muchiri and his wife founded Rockbern Coffee in 2012, the culmination of a promise made to his grandfather. Peter’s grandfather was a coffee farmer and his promise was to change the coffee industry in Kenya for the better. Kenya’s coffee industry runs on a cooperative system whereby small family farms sell their coffees to local processing mills for income. In general, mills are cooperatively owned and democratically managed. Guama was founded in 1974 and serves over 3,000 local farming families. Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Off the coast of Africa, east of Madagascar, an uninhabited island was colonized in the 17th century by the French East India Company. They called it Île Bourbon , built a plantation economy on slave labor, and in the early 1700s, imported a handful coffee plants from Yemen to cultivate for global trade. For a century and a half, Bourbon coffee was grown in isolation on the island. It was not reintroduced to the world until the mid-1800s, when it was brought by missionaries to mainland Africa and the Americas by way of Brazil. It spread rapidly; Bourbon has since become one of the most widespr Source: coffeeprojectnyshop.square.site (roaster’s own copy).

We Taste: Raspberry, jasmine, apricot. Pleasant acidity, tea-like finish. Altieri ’s Mima Estate is situated on the east foothills of Volcán Barú, surrounded by the protected cloud rainforests of Barú National Park. At the Dilgo plot—planted in 2007—Green Tip Gesha grows on a small plateau, under 70% shade from guava and cedar trees. It’s one of the best coffee growing areas in the world. Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Raspberry, jasmine, apricot. Pleasant acidity, tea-like finish.

A warm blend of Central and South American coffees, custom made to pair with Teeling’s small-batch Dublin whiskey. Made to celebrate National Irish Coffee Day. Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Dark Chocolate, Honey, and Ripe Cherry. Medium Body.

We Taste:  Sweet Plum, Clementine, Honeysuckle, White Tea. Medium Acidity, Juicy Body. Thailand is a unique coffee-producing country: only about 10% of the coffee produced nationwide is exported internationally. Most Thai coffee is captured domestically by consumers, specialty roasters, and cafes, who comprise a thriving industry full of vibrant youth and growing demand. When a Thai coffee is selected for export, it is intentionally shared with a global audience of coffee lovers. Source: coffeeprojectnyshop.square.site (roaster’s own copy).

Sweet Plum, Clementine, Honeysuckle, White Tea. Medium Acidity, Juicy Body.