Think: Milk chocolate with a syrupy body and satisfying tartness.
Sometimes you find something that just makes sense, and all is right with the world. When we first brought in the Kunjin in late 2013, we really loved the coffee. Circumstances were such that we came to have it on our menu pretty much all year round since then; it ended up feeling like a part of the family, so when we ran out of it in early fall, we were taken aback by how much we and our partners missed it. Worry no more, because we’ll have Kunjin back on the roster in perpetuity! We’ve contracted enough until next year’s crop comes in, unless we’ve drastically underestimated your appetite for Kunjin. This year, the leased wet-mill to which producers from the Kindeng region bring their cherry started keeping track of day lots, which allows increased transparency, cup quality, and ultimately a greater price returned to the producers, We were a little too slow to pick up any special microlots this year, but we’ll keep pestering our friends at Cafe Imports to keep us on the ground floor for next year’s harvest. We couldn’t be happier to bring this back for you all; turns out, even the briefest hiatus is too long for some coffees!
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