Our final blend rounding out our trio of espresso brews, Talk Less is the powerhouse of the three.

We continue development in the roaster longer for this one; increasing the body and crema potential. Bringing notes of Ruby Chocolate and Burnt Maple Syrup we’re finding this amazing as an espresso and slices through milk with ease.

This is a blend of two of our currents favs which we will be presenting as Singles for filter later in the year.

Papua New Guinea Lamari

Our Lamari blend is named for the Lamari River that flows through Papua New Guinea's Eastern Highlands. Lamari offers an 83 to 84 SCA cup score with dark chocolate, mandarin orange, and black tea flavors that are accompanied by pronounced sweetness, a clean finish and a light-to-medium body.

The remarkable quality of this coffee is a direct result of years of extension services and work with smallholder producer groups on improving picking, pulping, sorting, fermentation and drying practices.

Smallholders grow, process and dry their coffee before delivering it as parchment to a collection station at our partner mill. We source the best quality lots, which are separated specifically for us before being hulled, graded and prepared for export.

Ethiopia Tibebu Aleto

This Natural lot from Tibebu Aleto in Sidamo boasts notes of berries, tropical fruit and chocolate.

Tibebu Aleto cultivates coffee in Sidama Bensa, Sidamo. He inherited 1 hectare in the 1990s and expanded his farm by purchasing an additional 3 hectares. He grows two JARC varieties that have been created to thrive in Ethiopia’s climatic conditions. Working with Sucafina Ethiopia, Tibebu gets technical support and training that help him make his farm more sustainable and the coffee he produces more high-quality.

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike. The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure, and great coffee we enjoy today. Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown without chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested, and dried using manual systems.

Head to our online shop if you want to try this or any of our beautiful coffees for your home or business.

Don’t forget we can source your brewing gear for you or as a gift.

If you’re interested in wholesale for your cafe or office, head here for more info or contact us directly at hello@moseycoffee.com