Tektōn v.12



We 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.

We have the unique opportunity of presenting a blend of coffees for the twelfth version of Tektōn that come from two producers we’ve worked with quite extensively. It was at Elias Roa Parra’s Finca Tamana in Colombia where we trained on Actively Aerated Coffee Tea production and application. We then helped put this practice into place at Finca Esperanza in Guatemala. In Tektōn v12, these coffees meet and create a sweet, full cup that gets more and more compelling and complex as the cup cools.

Team taste notes: cinnamon, raisin, red apple, orange

Country 53%:
Producer 53%:
Elias Roa Parra
Region 53%:
Pitalito, Huila
Process 53%:
Importer 53%:
Ally Coffee
Country 47%:
Producer 47%:
Ana Vizcaino
Region 47%:
Process 47%:
Washed - 32hr CIMA yeast maceration
Importer 47%:
Two Birds
Castillo Naranjal, Catuai
Nov. 2017 - Oct. 2018
Tektōn v12 Cut Sheets
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