This year marks Temple Coffee’s 18th Anniversary! To celebrate the special occasion, we created a unique blend made up of two components: Costa Rica Allan Oviedo and Kenya Muchoki. This is our first year offering these coffees, but they were truly standouts on the cupping table that paired perfectly. The Kenya Muchoki Estate brings big East African notes of blackberry and citrus, with a vibrant and rich mouthfeel. The Costa Rica Allan Oviedo from the West Valley is a white-honey processed coffee that brings sweet honey, praline pecan, and toffee notes to the finish.
Allan Oviedo is a third generation coffee farmer, from the West Valley of Costa Rica. Passionate about quality, he shifted the family's focus to build a micromill named Don Joel, after his late father. He processes coffee for his two family farms and surrounding neighbors. This particular lot is a Caturra processed in the White Honey method, which leaves a low percentage of mucilage on the parchment layer after it’s processes through the low-water usage aqua pulpers or “desmucilageinador”.
Since 1956, the Muchoki family farm in Kenya has managed a 10 acre estate, now 4,000 trees of SL28 and Ruiru 11, that are grown and meticulously cared for by the third generation. This family built a wet mill to better manage their quality and processing (fermentation ranging from 48-72 hrs) and then sell directly to roasters or through the government-run auctions.
For 18 years, we have been very fortunate to bring our wonderful customers unique coffees each season and want to raise a cup to you. Cheers to 18 years!
