Coffee
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Single Origin Sampler
$42.00 – $460.00Can’t decide which coffee to try? Why not try all of our single origin coffees. Our single origin sampler features three of our single origin coffees. It’s a great way to experience the variety of flavors available from different origins or reward the coffee lover in your life.
Prepay for 3, 6, or 12 months and save.
Each box includes:
• (3) bags of single origin coffee, weighing 8oz. each.
• (1) screen-printed box
• (3) cut sheets that include information about each of the coffees
Price includes shipping. Whole bean coffee only. If you’d like to start a sampler box subscription, but would rather pay month-to-month, visit our single origin sampler subscription page.
- Country:
- Varies - 3 bags per box
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Finca Tamana
$20.50 – $41.00This is the third harvest we’ve purchased from Elias Roa Parra’s Finca Tamana. His work with Tim Wendelboe is an outstanding model of the quality that occurs with improvements focused on fundamentals. Elias and Tim focus on crop nutrition, picking, harvesting, pulping, fermentation, and drying controls. Crop nutrition is the foundation of efficiency for farmers. Removing defects during picking increases the overall quality of the final lot. Defects can originate at the plant and contribute to loss of yield and diminished quality.
Harvesting and hand-sorting are the first human-controlled sorting phases in the process. Elias negotiated quality standards with the workers that live in the area to individually float the harvest and remove beans with visible color, ripeness, or pest defects. This is a meticulous addition to the process and requires a significant investment in labor to have it done well. Once this is completed, the next step is to remove the skin and pulp through pulping and fermentation. Both pulping and fermentation can contribute to diminish quality if not managed well, but if managed well it can be a source of improvement.
Elias maintains very clean equipment and fermentation tanks to manage consistency. Plus, he uses a fermentation and cleaning method where the coffee is fermented overnight and washed twice, improving the cleanliness of the coffee and cup. Drying is a preservation stage for storage and transport, but it is also a very important quality phase where temperature, humidity, and sun exposure can influence the stability and cup quality. Elias uses 50% shade to keep drying temps down.
Team taste notes: toffee, nougat, grape, apple, pear, brown spice
- Country:
- Colombia
- Region:
- El Pital, Huila
- Altitude:
- 1700 – 1800 MASL
- Process:
- Washed
- Varieties:
- Colombia, Castillo
- Harvest:
- June – July 2018
- Exporter:
- Fairfield Trading
- Sourcing Partners:
- Elias Roa Parra (farmer), Fairfield Training (Exporter), CCS (importer)
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Aprocassi
$17.50 – $35.00We’re excited to have a coffee from Cajamarca, Peru available again this year. We’ve featured many washed coffees from Cajamarca this time of year, and they’ve been among our favorite balanced coffees that do great on pour-over, auto-drip, and espresso. This year, we’re getting a little more transparency with our coffee. Around 400 farmers in Cajamarca make up the Aprocassi cooperative. This lot is made up of contributions from members around the San Ignacio subregion. We were extremely impressed with the quality and complexity of the lot.
Team taste notes: nutty, peach, plum, brown spice, floral, syrupy
- Country:
- Peru
- Region:
- San Ignacio, Cajamarca
- Altitude:
- 1700 – 2200 MASL
- Process:
- Washed
- Varietal:
- Caturra, Typica, Bourbon
- Harvest:
- July – October 2018
- Sourcing Partners:
- Caravela (importer)
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Ejo Heza Lot 78
$19.50 – $39.00Last year while researching Rwandan coffee, we came across Michigan State University’s African Great Lakes Project, which was established in 2000 and is still contributing to Rwandan agriculture. One of the researchers involved with this work is Ruth Ann Church of Artisan Coffee Importers.
Upon reading about Ruth’s work in Rwanda, an opportune connection was presented. A principle of Blueprint’s green buying vision is establishing the cost of production for producers. The variables and challenges to this principle are different for every country, and particularly difficult in Rwanda. The opportunity was to begin working with a knowledgeable researcher whose focus was on this exact issue. Ruth’s focus on cost of production and efficiency at the farm level motivated us to connect and learn more. Her work is focused on the economic sustainability of coffee farming when Lean management principles are applied. Lean at Origin is a program developed by Ruth specifically for coffee farming and processing that aims to maximize customer value while minimizing waste. Considering market influences are pushing farmers away from growing coffee while global demand is rising makes this an important focus – also a reason why we make it a focus with origin partnerships.
Kopakama cooperative began implementing Lean at Origin in 2016. The process takes 3 years to completely implement, but the results are beginning to show. Ejo Heza, a woman’s producer group that is part of the Kopakama cooperative, is one of the participants. “Ejo Heza” means “a better tomorrow” and Blueprint wants to support the efforts made by Artisan Coffee Importers and the women farmers responsible for growing and harvesting this coffee.
We are now into our second harvest from Ejo Heza. From this harvest, we have selected two lots. Lot 78 is the first and is bursting with sweet, fruit flavors. Additional, we have initiated a mutually beneficial partnership with the Ejo Heza growers group, the Kopakama co-op which they belong to, and Artisan Coffee Imports. The partnership spans four years. Just a few months ago, Ruth Ann Church of Artisan Coffee Imports kicked off the partnership by delivering a microscope so that Kopakama and Ejo Heza could begin soil assessments. Next year, a representative from Kopakama will participate in the “Building Soil Health” online training by Dr. Elaine Ingham and begin to apply soil restoration processes to demonstration plots at Kopacama and Ejo Heza. Years 3 and 4 will be centered around soil maintenance and application of Actively Aerated Compost Tea to the restored soil on the demonstration plots.
Team taste notes: apricot, peach, lemon, creamy, tropical, lemon, spice
- Country:
- Rwanda
- Region:
- Rutsiro
- Altitude:
- 1600 – 1900 MASL
- Process:
- Washed
- Varieties:
- Bourbon, Jackson
- Harvest:
- April – June 2018
- Sourcing Partners:
- Ejo Heza (farmer group), Kopakama (cooperative), Artisan Coffee Imports (importer)
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Gamatui Community
$19.50 – $39.00We’ve tasted a small amount of coffee from Uganda over the past 6-7 years, but have never landed on anything we’d bring to our offering sheet until now. The barriers in the past have been mostly consistency, relationships, and access. Those were quickly removed when Tim Hill of Atlantic Specialty sent us some samples he was convinced we should at least try that were produced by the Gamatui Community in eastern Uganda.
Our first tasting of coffees processed at the Sipi Falls station had us spinning. We tasted through washed, honey, and natural coffees from the stations that had the whole table guessing at origins. When the coffees were revealed, we had a pretty obvious answer for the next coffee in our lineup. The natural process coffee was seductively sweet and complex, reminding us of some our best-selling natural lots from Ethiopia and Burundi.
The Sipi Falls station, run by Kawacom, sits quite close to the Kenyan border on the slopes of Mt. Elgon. It is some of the highest coffee growing area in Uganda and farmers there tend to be a focused on cherry selection and collaboration with the station. Tim’s genetic testing has found most of the coffee grown in the area is SL-34, but he has seen plantings of SL-14 and other Bourbon variants in the area as well.
Team taste notes: strawberry candy, pomegranate, grape, black cherry, lemon, coating, syrupy
- Country:
- Uganda
- Region:
- Kapchorwa, Mt. Elgon
- Altitude:
- 1900 MASL
- Process:
- Natural
- Varietal:
- SL-34, SL-14, Bourbon
- Harvest:
- Nov. 2018 - Jan. 2019
- Sourcing Partners:
- Atlantic Specialty (importer)
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Tektōn v.15
$16.50 – $33.00We are craftspeople dedicated to exhibiting the qualities of one of the most flavorful beverages in the world. What we attempt to create and construct are flavor experiences that are balanced, intoxicating, and special. While our single origin offerings exhibit qualities that are delicious and complete by themselves, blending can create something unique that none of our coffees offer by themselves. We are inspired by French wine and cocktails like the Sazerac. By adding a small amount of five quality ingredients (sugar, bitters, lemon, absinthe, ice), a serving of perfectly good whiskey becomes a different, yet delicious, taste experience than that offered by any neat pour.
We are excited to offer Tektōn as a compliment to our single origin offerings. It matches the integrity of those offerings by remaining a seasonal coffee with a transparent supply chain. We embrace the future insight and taste experiences Tektōn will provide.
Coffees from Papua New Guinea have been among the most complex and interesting we’ve sourced since opening in 2013. While timing this year hasn’t led to featuring a Papua New Guinea coffee for a single origin spot (at least not yet), we were excited to taste some coffees that would work for Tektōn. Forty percent of this version of Tektōn is grown by small-holders of the Tsekaka people near Banz, Jiwaka in Papua New Guinea. Its citrusy, earthy, and savory qualities add a nice dynamic to the blend. The remaining 60% of the blend is made up of our San Pedro Necta lot from Huehuetenango, Guatemala. Its pie-crust and brown sugar qualities provide a solid platform and roundness to the cup.
Team taste notes: brown sugar, brown spice, black tea, malt, cherry, berries
- Country 60%:
- Guatemala
- Producer 60%:
- San Pedro Necta
- Region 60%:
- Huehuetenango
- Process 60%:
- Washed
- Importer 60%:
- InterAmerican Coffee
- Country 40%:
- Papua New Guinea
- Producer 40%:
- Tsekaka Small-holders
- Region 40%:
- Banz, Jiwaka
- Process 40%:
- Washed
- Importer 40%:
- Royal Coffee N.Y.
- Varieties:
- Caturra, Pache, Typica, Bourbon
- Harvest:
- January – August 2018
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Penrose V.21
$15.50 – $31.00PENROSE (named after the triangle) is our “house” espresso. We feel the perfect espresso is an impossible goal, but we still strive to create it. PENROSE is our ever-updated offering in the quest for the perfect espresso. While the seasonal components at times may be single-origin, and at others a blend, it is always perfect for your hopper.
PENROSE also does well in the brewer – look for notes of lasting sweetness and heavy body, with a subdued acidity.
We could probably dub version 21 “origin legends” as the coffees both come from famous and long-established coffee producers. The majority of the blend is from Coopedota in Tarrazu, Costa Rica. Supplying some intense, fruity sweetness is a natural process coffee from the Koke station near Yirgacheffe, Ethiopia. Expect balanced sweetness, some subtle fruit, and big body.
- Producer 77%:
- Coopedota
- Country 77%:
- Costa Rica
- Region 77%:
- Tarrazu
- Process 77%:
- Washed
- Sourcing Partner 77%:
- Ally Coffee (importer)
- Producer 23%:
- Koke Station
- Country 23%:
- Ethiopia
- Region 23%:
- Yirgacheffe, Gedoe
- Process 23%:
- Natural
- Sourcing Partners 23%:
- Ally Coffee (importer)
- Varieties:
- Caturra, Catuai, Kume, Dago, Wolisha
- Harvest:
- October 2017 – March 2018
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Decaf Cauca
$14.50 – $29.00Decaf EA Cauca is from the southwestern region of Cauca, Colombia. It is washed and milled at Centra Cooperativa Indigena del Cauca. They are a Fair Trade certified cooperative that works with farmers in Cauca and beyond.
The coffee is decaffeinated in Colombia as well at the Descafecol plant using ethyl acetate derived from locally-grown sugarcane.
Team taste notes: graham, molasses, brown spice, strawberry, apple, applewood
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InterAmerican describes the EA decaf process done at Descafecol quite well:
Descafecol is the only decaffeination plant in the Andean region of Colombia. The plant relies entirely on the pure water from the Navado el Ruis (a snow-capped volcano on the border of the departments of Caldas and Tolima) and natural ethyl acetate from sugar cane plants in Palmira, Colombia.
Ethyl acetate is an organic compound (C4H8O2) with a sweet smell—it’s created during fermentation and contributes to what’s often described as the “fruitiness” in a young wine.
At Descafecol, the decaffeination process begins with steaming the green coffee at a very low pressure to remove the silver skins. The beans are then moistened with hot water, which causes them to swell and soften
and begins the hydrolysis of the caffeine, which is bonded to salts of
chlorogenic acid. (Hydrolysis refers water interacting with a compound and causing it to loosen from other particles.)The ethyl acetate solvent is then circulated through the beans multiple times until at least 97 percent of the caffeine is removed. A low-pressure, saturated steam is then applied to remove any last traces of the ethyl
acetate, and finally the coffee is vacuum-dried in drums to remove any water and bring the final moisture level to between 10 and 12 percent.The coffee is cooled to ambient temperature with fans and then polished with carnauba wax to protect it against humidity. Ultimately, no more than 5 ppm of ethyl acetate is left in the coffee, and once the coffee is roasted, there is no trace of it at all.
- Country:
- Colombia
- Region:
- Cauca
- Altitude:
- 1500 – 2100 MASL
- Process:
- Washed, Sugarcane EA Decaf
- Varietal:
- Castillo, Catura, Colombia
- Harvest:
- April – June 2018
- Importer:
- InterAmerican Coffee
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Single Origin Sampler Subscription
$40.00 / month and a $40.00 sign-up feeOur single origin sampler features three of our single origin coffees. It’s a great way to experience the variety of flavors available from different origins or reward the coffee lover in your life. The subscription will include three single origin coffees currently available in our lineup at that time. We will do our best to keep as much variety in the box as possible – our single origin coffees typically last 2-3 months and we currently only carry three at a time.
This box includes:
• (3) bags of single origin coffee, weighing 8oz. each.
• (1) screen-printed box
• (3) cut sheets that include information about each of the coffees
**Price includes shipping. Whole bean coffee only. Sign-up fee is a prepayment for the last sampler of your subscription.
If you’d like to prepay for 3, 6, or 12 months of a subscription, visit our page for our normal sampler and select the appropriate length from the drop-down menu.
- Country:
- Varies - 3 bags per box
$40 -
Pay-as-you-go Subscription
From: $19.00 / week and a $19.00 sign-up feeNot sure which coffee to pick? Let us pick for you and we’ll cover the cost of shipping. Join our Roaster’s Choice Pay-as-you-go Subscription and receive a beautiful selection of our coffees as often and as ample as needed. The subscription will rotate among all our coffees. If you have taste preferences, just include them in the “notes” section of the checkout page and we can adjust your subscription to your desired profile. Price includes shipping.
The “sign-up fee” is a deposit on your last bag of coffee. If you cancel your subscription, we’ll send you a final bag of coffee without charging your card.
Looking to gift a subscription or prepay for the whole thing? Try out our prepaid subscriptions.
$19 -
Prepaid Subscription
$65.00 – $490.00Give or receive the gift of great coffee with our Roaster’s Choice Prepaid Subscription. Each month, the recipient will receive a bag of a Blueprint Coffee. If you have taste preferences, just drop us an email, and we can adjust your subscription to your desired profile. Price includes shipping.
Would you prefer a subscription that is billed with each shipment? No problem, just use pay-as-you-go subscription.
(To include a gift note, or to delay the start of your subscription, just add a comment in the “notes” field of the checkout page)
