Summer Seasonal: Dias Del Sol

Spring has come and gone and we couldn’t be more excited for the summer months ahead. With our summer seasonal Dias Del Sol, you are not only getting an exceptional seasonal coffee, but one that will keep you shining throughout the day. A future so bright, you may even need to invest in some new shades.

The beans that make up this lighter blend hail from three amazing grower cooperatives from different parts of the world. The first comes from Permata Gayo Cooperative with their famous Sumatra Gayo coffee beans. These beans are known for being strong and complex. The second comes to us from La Central Cooperativa Las Diosas from Esteli, Nicaragua. The beans we get from these incredible people are grown at an elevation of 3,938 feet which enhances the flavorful, earthy undertones that make these coffee beans so special. Lastly, we added beans from the amazing folks at COMSA. These beans go through the honey process and have become a favorite of ours. Adding them to our summer seasonal is a match made in heaven. This coffee features citrus, honey and hoppy notes with a heavier body.

Dias Del Sol is not just another seasonal coffee. It’s one that pops – giving you the burst of energy you need to get going in the morning while also providing a top-notch taste that will have you looking forward to tomorrow’s cup of coffee before you set foot out the door. Bring some life back to your mornings. Start your day with Dias Del Sol.  

Flavor Notes: Citrus, Honey, Hops

 

FARM/COOP: Permata Gayo Cooperative
PROCESS: Semi-washed/Wet-hulled
VARIETALS: Typica, Ateng, S-Line
ELEVATION: Up to 1,400 meters (4,594 ft.)
HARVEST: January-October
REGION: Bener Meriah district, Aceh, Indonesia

FARM/COOP: La Central Cooperativa Las Diosas
PROCESS: Fully washed
VARIETALS: Bourbon, Caturra
ELEVATION: Up to 1,200 meters (3,938 ft.)
HARVEST: November-February
REGION: Esteli, Nicaragua

FARM/COOP: COMSA
PROCESS: Honey process
VARIETALS: Catuai, Caturra, Lempira, I-90, Paca
ELEVATION: Up to 1,600 meters (5,250 ft.)
HARVEST: November–March
REGION: Marcala, Honduras 

Featuring artwork by Lynn Hatzius.

Summer Seasonal: Dias Del Sol

$12.80
Summer Seasonal: Dias Del Sol

Summer Seasonal: Dias Del Sol

$12.80
Size
Grind
$12.80

Spring has come and gone and we couldn’t be more excited for the summer months ahead. With our summer seasonal Dias Del Sol, you are not only getting an exceptional seasonal coffee, but one that will keep you shining throughout the day. A future so bright, you may even need to invest in some new shades.

The beans that make up this lighter blend hail from three amazing grower cooperatives from different parts of the world. The first comes from Permata Gayo Cooperative with their famous Sumatra Gayo coffee beans. These beans are known for being strong and complex. The second comes to us from La Central Cooperativa Las Diosas from Esteli, Nicaragua. The beans we get from these incredible people are grown at an elevation of 3,938 feet which enhances the flavorful, earthy undertones that make these coffee beans so special. Lastly, we added beans from the amazing folks at COMSA. These beans go through the honey process and have become a favorite of ours. Adding them to our summer seasonal is a match made in heaven. This coffee features citrus, honey and hoppy notes with a heavier body.

Dias Del Sol is not just another seasonal coffee. It’s one that pops – giving you the burst of energy you need to get going in the morning while also providing a top-notch taste that will have you looking forward to tomorrow’s cup of coffee before you set foot out the door. Bring some life back to your mornings. Start your day with Dias Del Sol.  

Flavor Notes: Citrus, Honey, Hops

 

FARM/COOP: Permata Gayo Cooperative
PROCESS: Semi-washed/Wet-hulled
VARIETALS: Typica, Ateng, S-Line
ELEVATION: Up to 1,400 meters (4,594 ft.)
HARVEST: January-October
REGION: Bener Meriah district, Aceh, Indonesia

FARM/COOP: La Central Cooperativa Las Diosas
PROCESS: Fully washed
VARIETALS: Bourbon, Caturra
ELEVATION: Up to 1,200 meters (3,938 ft.)
HARVEST: November-February
REGION: Esteli, Nicaragua

FARM/COOP: COMSA
PROCESS: Honey process
VARIETALS: Catuai, Caturra, Lempira, I-90, Paca
ELEVATION: Up to 1,600 meters (5,250 ft.)
HARVEST: November–March
REGION: Marcala, Honduras 

Featuring artwork by Lynn Hatzius.