Current Coffee offerings
Honey Processing
The honey process started in Costa Rica and has since spread to other countries in Central America. In this process, some or all of the coffee cherry - or coffee honey, is left on during the drying stage, giving the coffee a complex sweetness.
This coffee comes from the Tarrazú region of Costa Rica.
We love this coffee in a drip or espresso and find it has tasting notes of Chocolate, Honey, and mixed berry.
Given the uniqueness and complexity of the honey process, no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries. Once the coffee is de-pulped, the coffee cherry is left on allowing the natural sugars to enhance the sweetness. The coffee is then dried on African beds or patios, allowing the coffee to dry slowly and evenly.
A light roast coffee sourced from the Guji region in Ethiopia, these coffees are known for their bright and fruit forward tasting profiles and this crop shows no difference. Roasted lightly to highlight its complex body and floral aromas.
We like this coffee best in a pour over or a drip system, but do as you please, I have had it on espresso, it pulls some syrupy fruit notes.
Coffee is central to Ethiopia’s economy, especially in Guji, where smallholder farmers cultivate coffee alongside food crops using traditional, chemical-free practices. Guji’s high elevations, volcanic soil, abundant rainfall, and cool climate allow coffee cherries to mature slowly, producing complex and expressive flavors. Most Ethiopian coffee is naturally processed, a method requiring minimal infrastructure in which only the ripest cherries are harvested and dried whole on raised beds or patios in the sun. During drying, the fruit ferments around the bean before being hulled away, creating coffees with intense sweetness, heavy body, and vibrant fruit-forward character.
About
Us
Misty Mountains Coffee is here to bring good coffee to good people, born from hard-earned experience. With over a decade in the industry from barista to roaster, I've built the knowledge and relationships to source and roast exceptional coffee. Every bean is handled with care and attention from the farm to your cup. I tend to lean towards a roasting style that promotes body and sweetness in the cup.
I hope you enjoy what we have to offer.
