Pour-Over Menu

Single-Cup Pour Overs

$10 — Gesha: Salma Bermudez (Finca El Paraíso)

Complex, floral, tropical sweetness, yellow fruits.

$8 — Sidra: Boost Natural (Hacienda Santa Gertrudis)

Vibrant fruit, layered aromatics, almost wine like.

$6 — Field Blend: Juicy Strawberry (Forest Coffee)

Sweet, jammy, fun. Very Strawberry forward.

$6 — Landrace: Hamasho (Dry-Ferment Washed)

Bright, clean, citrus-driven. Sencha Green tea finish.

$6 — Caturra Floral (Andres Martínez, Finca El Sendero)

Floral, clean, delicate sweetness. Has a fruity cereal essence to it.

$10 — Ethiopia Gesha Village (Bocaina Series, Oma Lot 25)

Elegant washed Gesha 1931, crisp and vibrant. 

PORT 2050 COFFEE BAGS, SAINT PAUL, MN

CATURRA FLORAL ANDRES MARTINEZ $25

CAROLINA RAMIREZ BLACK HONEY $27

BOCAINA SERIES: Ethiopia, Gesha Village Oma $45

MORE INFORMATION ABOUT THE POUR OVER COFFEE SELECTION

Hamasho Tastes

Like: Peach Soda, Lilac, Sencha

Origin: Bombe, Bensa, Sidama, Ethiopia

Variety: 74158

Producer: Hamasho Washing Station

Elevation: 1920-2020 masl

Process: Dry-Ferment Washed

Hamasho Station is located in the Hamasho Kebele or Village and is part of the Bensa area, in Sidama, Ethiopia. Managed by Asefa Dukamo Korma, the site sits at an elevation of 1,920 – 2,020 m.a.s.l and is dedicated to producing both Natural and Washed coffees. Hamasho or “Serpent”,  translated to English, works with over 600 farmers who contribute with their cherries, mostly with 74158 Variety.

Juicy Strawberry

Tastes Like: Strawberry, Hyacinth, Chocolate

Origin: Acevedo, Huila, Colombia

Variety: Field Blend

Producer: Brayan Alvear

Elevation: 1400-1600 masl

Process: Anaerobically co-fermented with strawberries

Salma Bermudez

Tastes Like: Mango, Dulce de Leches, Elderflower

Origin: El Paraiso, Cauca, Colombia

Variety: Gesha

Producer: Samuel Diego Bermudez 

Elevation: 1930 masl

Process: Special Fermentation Washed

Salma is a Gesha profile that begins with the harvest of overripe cherries, followed by a 72-hour submerged anaerobic fermentation with yeast. The coffee is dried using a dehumidifier to preserve softness and aromatic clarity.

Sidra Boost Natural

Tastes Like: Beaujolais, Guava, Purple Florals

Origin: Hacienda Santa Gertrudis, Loja, Ecuador

Variety: Sidra

Producer: José Luis Eguiguren

Elevation: 1,600-1,700 masl

Process: Boost Natural

From Hacienda Santa Gertrudis: "We harvested Sidra cherries with a sugar content between 18 and 20 Brix degrees. The cherries were floated and hand selected to ensure there were no overripe or unripe beans in the batch to be fermented. Then, we fermented the cherries anaerobically in stainless steel tanks for 72 hours, reaching a final pH of 4.0. After fermentation, we transferred the cherries to the drying station, where they were dried using a three tier tray system. We began the drying process on the bottom tier, which has the lowest temperature and sun exposure, to avoid the loss of essential volatile compounds due to direct sunlight or high temperatures, while always ensuring adequate airflow to prevent fungal growth in the coffee mass.
After a week of drying, we made the first pause, which consisted of vacuum packing the coffee to avoid fungal growth due to the high moisture content. The coffee remained vacuum-packed for two weeks. Then, we returned it to the drying station, this time on the middle tier of the trays. After one week, we packed it again in GrainPro bags for another two weeks. Finally, we returned the coffee once more to complete the drying process, this time on the top tier of the drying trays."