Nighthawk

About the Coffee

Nighthawk is a blend built from two countries and two very different farm sizes. The Ethiopian portion, 75% of the mix, comes from Nekempti and is grown by various smallholders farming heirloom varietals at 2000-2150 meters. The Brazilian portion comes from Estrela do Sul and Monte Carmelo, grown by Maria Aparecida Bartoloci and Ziberto De Jesus Macedo on lower ground at 1100 meters, using Bourbon and Catuai varietals.

Both sides of the blend are processed as naturals, meaning the coffee cherry dries whole around the bean instead of being pulped first. This method depends on the fruit's sugars breaking down slowly in the sun, which takes longer and requires more attention to drying conditions than washed processing. Pairing an Ethiopian natural with a Brazilian natural gives the roaster two different raw materials to work with before deciding how dark to push the roast.

Roasted dark, Nighthawk is built to hold up across brew methods. It works in a drip machine and pulls well as espresso, which makes it a practical choice for anyone switching between the two at home.

About Anchored

Zane Kelsall and Dean Petty started Anchored Coffee in Dartmouth, Nova Scotia. Kelsall had owned and run cafés for years and wanted control of the coffee from the green bean to the cup. Petty came from selling craft beer. They raised money, did their research and opened as a roasting business straight away.

They roast on a 12-kilo Probat and record every roast in Cropster, a roasting software that stores each profile. Every bag is printed with its batch number and roast date, so each one can be traced to the roast it came from.

"Anchored is our first roaster featured from the Atlantic provinces. I sampled an Americano from Anchored while on a trip to Cape Breton this summer, and emailed them for samples before I got home. Anchored's lineup of coffees is extensive without being weird (that's a huge compliment), and it was a blast selecting these coffees for you."

- Dean, Director of Coffee