Roasting Sundays & Shipping Mondays

La Tanairi

  • Story

    We are excited to present a coffee from our friends and producers Marysabel and Moises Caballero. We have had a relationship with the Caballeros through Deaton's journey from roaster to green coffee buyer, and now as business owner!

    Marysabel and Moises have a gorgeous wet mill where they process only the ripest cherries. They also have the option to dry coffee on raised African beds, drying patios or in a mechanical drying machine.

    We often talk about sustainability when sourcing coffee. The conversation always directs back to the producers. It is an extremely rare relationship where sustainable practices can actually happen both ways, to the producer and back to the roaster.

    This is exactly what we have with the Caballero’s. We are lucky to have found ourselves in a relationship that understands that sustainability goes both ways. This year our third year of working with Marysabel and Moises we were happy to find that we could bring in an entire container of coffee from them.

    Why is this a big deal? Well, for Tectonic it means that we have grown to a point in our business where we can move large volumes and we no longer have to depend on consolidating. This means we can showcase this coffee sooner and you can enjoy it quicker!

    It is very important to us that we contribute too, it clearly means they get more volume and more money to be able to live and reinvest into their own lands and people.

    Marysabel and Moises' coffees are highly sought after worldwide. However, only a small handful of us get to cup, roast and share them with you all.

    We hope you enjoy this years crop.

    Deaton Pigot

  • Tasting Notes

    Plum, Raisin, Chocolate.

  • How was it?

  • Brew Guide

    • Water Temp200
    • Dose (How Much Coffee)28g
    • Grind SettingMedium
    • Bloom Water weight60g
    • Bloom Time60s
    • Total Water Weight415g
    • Total Time3-3:30
    • NotesBe sure to rinse your filter thoroughly with hot water! Be sure to use a slow, even, circular pour starting on the outside and spiraling in!
  • Roasted September 29, 2019

  • Sensorial

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