One Line Coffee - Franklinton River & Rich

A refreshing limited-time option! Tonic water and house-made peach syrup. Add espresso or matcha for a twist!

Our second year purchasing coffee from Bekele Belaychow near the town of Bensa in Sidamo, Ethiopia. We visited Bekele in February of last year to cement this new partnership. Bekele owns and operates several plots near Bensa, along with a collection site for processing coffee on behalf of neighboring smallholders. This lot comes from his Finchawa plot and collection site, and represents coffee from his own farm and of those nearby smallholders. Mandarin, Milk Chocolate, Nectarine, Vanilla. Primarily Ethiopia 74158, a catalogued heirloom variety. Country: Ethiopia Region: Sidamo District (Woreda): Bensa Producer: Bekele Belaychow Altitude: 1900-2100 m Collection Station: Finchawa Variety: Mostly Ethiopia Heirloom 74158 Process: Full Natural. Raised bed drying under shade. Tasting Notes: Mandarin, Milk Chocolate, Nectarine, Vanilla Importer/Exporter: Crop to Cup Our Purchase: 100 (60kg) bags

This is another coffee processed using cold fermentation, except this lot is dried as a natural. Also from Rodrigo Sanchez and his team, Aromas del Sur. Again the Pink Bourbon variety from Finca Monteblanco in Huila, Colombia. This coffee underwent a cold fermentation natural process, where the coffee is fermented in sealed bags in a chilled room. Like the washed process, this extended fermentation creates an incredibly dynamic cup. Pomegranate, Hibiscus, Blackberry, Tamarind Candy. 100% Pink Bourbon variety. Country: Colombia Region: Huila Town: Pitalito Farmer: Rodrigo Sanchez Farm: Finca Monteblanco Altitude: 1730 m. Variety: Pink Bourbon Processing Method: Cold Fermentation Natural. After harvesting, the coffee cherries are fermented in a chilled room, extending the process and creating additional complexity. The coffee is dried on canopies for up to 25 days. Tasting Notes: Pomegranate, Hibiscus, Blackberry, Tamarind Candy Importer/Exporter: Algrano

This is another of our first two purchases from Germán Carranza and one of three coffees from our new importing partners at Yellow Rooster. This lot is also from Germán's farm, El Bebedero, and is located in Gracias A Dios in the Amazonas region of Peru. This lot is fully washed, underwent anaerobic fermentation, and consists entirely of the Maragogype variety. Mandarin, Honeysuckle, Macadamia, Powdered Sugar. Country: Peru Region: Amazonas Village: Gracias A Dios Producer: Germán Carranza Farm: El Bebedero Altitude: 1650 m Variety: Maragogype Processing Method: Fully washed. Fermented for 72 hours in barrels before depulping. 15 days of raised bed drying under shade after washing. Tasting Notes: Mandarin, Honeysuckle, Macadamia, Powdered Sugar Importer/Exporter: Yellow Rooster Our Purchase: 1 (30kg) bag

Our first decaf coffee purchased from Abdo Aba Mecha - a producer from Illbu Kebele, Gomma Woreda, Jimma Zone in Ethiopia. Abdo inherited a 3o hectare estate here, where he is dedicated to producing the cherished 74110 Ethiopia heirloom variety. Interestingly, this decaf is actually a 50/50 blend of both washed and natural processed coffees. Ethyl Acetate Decaffeination. Milk Chocolate, Orange Candy, Graham Cracker, Powdered Sugar. Country: Ethiopia Region: Jimma Woreda: Gomma Town: Illbu Kebele Farmer: Abdo Aba Mecha Altitude: 1900-2100 m. Variety: 100% 74110, a catalogued Ethiopian Heirloom variety Processing method: 50% Washed/50% Natural. Ethyl Acetate Decaffeination. Tasting notes: Milk Chocolate, Orange Candy, Graham Cracker, Powdered Sugar Importer/Exporter: Osito Our Purchase: 5 (60kg) bags

Our first ever coffee from East Timor (Timor-Leste). This island is entrenched in coffee history due to the discovery of the Timor Hybrid in the 1920s, a cross between Coffea Arabica and Coffea Canephora (Robusta). This hybrid helped develop many of the leaf rust-resistant varieties and cultivars we see today. This light roast comes from smallholders in the Ermera region near the town of Letefoho. Apricot, Cocoa Powder, Cherry, Licorice. Timor Hybrid, Typica, Catimor, Sarchimor (T5296) varieties and cultivars. Country: East Timor (Timor-Leste) Region: Ermera Town: Letefoho Farmers: Local Smallholders Altitude: 1400-1900 m Varieties and cultivars: Timor Hybrid, Typica, Catimor, Sarchimor (T5296) Process: Natural. Dried for 15-20 days on patios under the sun. Tasting Notes: Apricot, Cocoa Powder, Cherry, Licorice Importer/Exporter: Cafe Imports Our Purchase: 5 (50kg) bags

This is the twelfth year that we have purchased coffee from Rodrigo Sanchez at El Progreso. Truly one of our most valued relationships, and a truly spectacular, every day, house coffee. A single farm, fully washed medium roast from the Huila region of Colombia. Mandarin, brown sugar, vanilla bean, fig. Caturra and Bourbon varieties. Country: Colombia Region: Huila Town: Near Pitalito Farm: El Progreso Farmer: Rodrigo Sanchez Altitude: 1650 - 1800 m. Varieties: Caturra and Bourbon Processing method: Fully washed, with 18 - 24 hour dry fermentation and 8-13 day parabolic drying on farm Tasting notes: Mandarin, brown sugar, vanilla bean, fig Importer/Exporter: List & Beisler/Clearpath

Our espresso blend that will consistently feature 2 coffees. This blend targets those chasing a dynamic and adventurous straight shot of espresso without milk. No origin, variety, or processing style is off-limits. Stone Fruit, Milk Chocolate, Strawberry, Black Tea. This espresso blend contains: Burundi Hafi: A semi-anaerobic process coffee from ~695 smallholders in the Muyinga Province in Burundi. 100% Bourbon variety. Ethiopia Bekele Belaychow: A natural process coffee from Bekele Belaychow's Finchawa plot in Bensa, Sidamo, Ethiopia. Ethiopia Heirloom 74158. Tasting Notes: Stone Fruit, Milk Chocolate, Strawberry, Black Tea.

A sugarcane decaf coffee from smallholder members of the Central Cauca Association for Peace (ACC) in Cauca, Colombia. Comprised of Castillo and Caturra varieties. Caramel, Orange, Cinnamon Sugar, Gale Apple Country: Colombia Region: Cauca Municipality: Piendamó Altitude: 1700-1900 Producers: Smallholder members of the Central Cauca Association for Peace (ACC) Varieties: Castillo, Caturra Processing: Washed Sugarcane EA Decaf Tasting Notes: Caramel, Orange, Cinnamon Sugar, Gale Apple Importer/Exporter: Falcon/Siruma Our Purchase: 5 (70kg) bags

A syrupy and clean coffee cherry tea. A great alternative to black coffee or traditional tea. From various smallholders working with Gold Mountain Coffee Growers in Matagalpa and Jinotega, Nicaragua. Apricot, Pomegranate, Apple, Syrupy. 100% Pacamara Variety. Country: Nicaragua Region: Matagalpa & Jinotega Farms: Various Variety: Pacamara Processing: Coffee is picked at peak ripeness from various smallholders in the Gold Mountain Coffee growers network. Whole coffee cherries are rushed down the mountain to sun dry in the valley, where they are sorted to remove underripe and overripe cherries. Coffee parchment is removed from the Cascara by hand before shipment. Dosing: Use 1 gram of cascara for every 18.75 grams of water (about 16 grams of cascara for a 10 oz. cup). Steep in water just off boil for 5 minutes. Strain and enjoy!