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If you love Tug Hill Artisan Roasters, you can subscribe and save! Get coffee delivered to your door automatically by signing up for a subscription. You'll save on each bag, but mostly you'll save yourself the inevitable headache of running out of coffee!
COFFEE SUBSCRIPTIONS
Subscriptions are a great way to keep you favorite coffee fresh on your shelf, gift a unique experience, and explore different origins, roasts, and processing methods all while practicing your daily coffee routine.
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Select a coffee from our Tug Hill Classics, available in 3, 6, or 12 month durations.
Coffee of the Month
Every month the Tug Hill Artisan Roasters team offers a new and exciting coffee for a limited release. These coffees represent some of the finest origins and highlight progressive farmers that are pushing the standards of specialty coffee. We invite you to sign up for our coffee of the month subscription, so you don’t miss out on these new limited releases.
It’s a great way to explore different origins, roasts, and processing methods all while practicing your daily coffee routine.
May Release: Nemba, Burundi
Cupping notes: Juicy, cantaloupe, peach
Roast profile: Light-medium
Process: Natural Oro Yeast Fermentation
Arabica variety: Blend
Growing altitude: 6,400 ft. Above Sea Level
Origin: Nemba washing station, Kayanza region, Burundi
Following the popularity of our Honey Process, we're still on a fermentation kick here at Tug Hill Artisan Roasters! This month, we're releasing a coffee fermented with a yeast specifically developed for coffee.
In the intro to Sandor Ellix Katz's book The Art of Fermentation, Michael Polland writes, "To ferment your food is to lodge the eloquent protest – of the senses – against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe."
The continued exploration of post-harvest processes has led roasters to develop coffee fermentation methods further, discovering that fermentation refines the coffee's sweetness, body, and acidity and often adds a fruity note. Coffee processors initially used wild fermentation and then advanced to "wine yeast," specialized strains created to enhance grape fermentation. Now, coffee processors are beginning to use strains of yeast specifically developed for coffee! An exciting next step in realizing the full potential of coffee.
Who knew protesting the McDonaldization of the world, the commercial sameness that dominates food processing could be so fun and tasty!
Finally, I (Scott) have to mention that the Kayanza region is one of my favorite coffee-producing regions globally. I'm a big fan of the areas around Lake Kivu, one of Africa's great lakes that has a rich culture built around it. This coffee varietal was purchased from several smallholders, so exact scientific details are unknown, typical of Burundi-sourced coffee.
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