Breyting X Primates

$14.50

Protect Our Primates.
We must take action to protect primates especially given our genetic similarities—including sharing our DNA sequence. Plus, anyone who looks into their eyes knows they are worth protecting and need our support.

Our cause coffees are available in three roast levels.

Light roast = (Africa) Delicate, winey, and floral
Medium roast = (South America) Organic, naturally sweet and clean, with a smooth nutty finish
Dark roast = (Southeast Asia) Bold, earthy, herbal, and spicy

To learn more about Breyting coffees, click down below.

Our light roast features high-altitude 1800 +MASL (meters above mean sea level) coffees from Africa: including Ethiopia, the Ivory Coast, Kenya, and Rwanda. The roasting style leans toward a shorter overall process, more delicate flavor development, and a drop temperature of 405-420 degrees. The process preserves much of the coffee’s natural sweetness, floral complexity, and creamy body, rendering a crisp, juicy cup that can be happily enjoyed with nothing added. 

Our medium roast features medium-to-high altitude coffees from South America and Mesoamerica: including Brazil, Colombia, Costa Rica, Ecuador, and Peru. Medium altitude coffees tend to grow faster, and have larger, less-dense seeds, and feature a more immediate flavor profile. We generally find the sweet spot to be a medium length roasting technique, dropping at 425-435 degrees. The process highlights spice notes, artisanal chocolate, and hints of baked fruit—along with a smooth, long, nutty finish to the cup. The MEDIUM also works remarkably well as a shot of espresso.

Our dark roasts are coffees from Southeast Asia, predominantly East Timor and Indonesia. Many areas in this region, especially the islands of Sumatra and Sulawesi, employ a signature processing technique called Giling Basah (or “wet hull”) to de-pulp the coffee cherries, resulting in a robust, earthy, full-bodied flavor with less acidity and sweetness. Roasting these coffees longer and darker tends to make them peak in complexity and really come into their own. We generally roast coffees from this region for 13-14 minutes with a drop temperature of 440-450 degrees.

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