Tiny Arms x La Marzocco Home

Lowell, MA
—

About us:

Tiny Arms is a modern coffee company established in Lowell, Mass in 2021. We started in a small shop not too far from the city center, a dedicated tiny team aiming to offer something new and exciting to Lowell and beyond. Being a seasonal roastery means the coffees and origins we work with are always changing, depending on which countries are harvesting and the coffees that taste best. With careful planning and working with the right producers, we’re able to build a diverse range of coffees that are sweet and full of flavour all year round, which we’re really proud of!

Founders 

We’re two coffee nerds – Kate and Jon, who love sourcing and roasting coffee that makes people happy! Together we have spent over 15 years, roasting, serving and tasting coffees from all over the world, and our dream is to create a roastery that specialises in the coffees we love to drink.

We believe quality isn’t just how a coffee tastes. It’s knowing who produced it and how much they were paid. Was the coffee farmed using organic practices, and what steps have been taken to reduce the carbon footprint on its journey from seed to cup. All businesses can and should be a force for good which is why we’ve made it our mission to run ours a little differently.

We’re looking into the environmental and social impact of every aspect of our business, and next year we hope to publish our first transparency report. The results of which will help shape our way forward.

———

Juanambu


Origin: Colombia
Producer: Co-op
Elevation: 1,750m – 2,100m
Process: Washed
Variety: Caturra, Colombia, and Castillo

Tasting Notes: Green apple, brown sugar, & pear. (bright & sweet)

Named after the Juanambu River in South-West Colombia, in the region of Nariño. It is a river that sits deep inside the Andes Mountain Range, with some of the most incredible landscapes in the entire country. This lot is carefully constructed, with every single small lot individually cupped various times before being included within the main lot. In addition to cup quality, each coffee must meet strict physical requirements, including our guidelines for moisture content and water activity. The first time a lot is cupped is when the producer brings a sample to our buying station. Upon approval, the producer will then bring the lot down to the warehouse where it will be cupped again, taking a sample from each sack to ensure consistency. Upon final approval, the parchment coffee is packed in grain-pro and remains untouched until the entire lot is milled. Juanambu represents the hard work of dedicated producers who work with us because they believe in our model and appreciate the fact that we buy across all ranges of qualities that they produce in a harvest. In addition to simply paying fair prices, we offer feedback on every single lot cupped (whether purchased or not) and as we are able to purchase across all ranges of quality, we can confidently ask producers to make adjustments in their processing, while reducing their concern over price volatility. This coffee contributes to an important part of the supply because these are very well processed coffees that might not hit “single-farm micro-lot” quality, but nonetheless are beautiful coffees that deserve fair payments. The producers who contributed to this lot grow Caturra, Colombia, and Castillo with farms sitting at a range of elevations between 1,750 and 2,100 meters.

Brewing Recipe

Dose: 18 grams
Time: 26—30 seconds
Yield: 40 grams
Temperature: 203°F
Pressure: 9 bar

Note: For the best results we recommend you let our coffees rest for 7 days. This coffee holds up with milk – but lovely by itself. 

———

Da La Pin

Origin: Myanmar
Producer: Co-op
Elevation: 1,212m
Process: Dry Natural
Variety: Catuai
Tasting Notes: Cherry, Vanilla, Sassafras (creamy & syrupy)

 

Like so many of the specialty coffee-producing villages in Myanmar, Da La Pin has had a quick ascension to the top. In 2018, smallholder farmers here not only began specialty coffee production but also made their first-ever sale! Their 13 members make a tenacious team that is ready to keep increasing knowledge, quality and volume of specialty production—making this village one of Shwe Taung Thu’s most impressive lots. 

Nestled in Ywangan’s northern mountains near the famous Ta Lone Cha Waterfall, this village is named after its unusual, more tropical residents. Da La Pin translates to “palm tree,” and the towering, three-story-tall palm tree in the village center is the inspiration for the name—as well as the many areca palms nearby that are farmed for their fruit (see photo below).

Prominent landmarks are a common choice for village names across Shan State and Myanmar as a whole. Old or new, before modern roads and smartphones connected many of these mountaintop villages, these isolated settlements had to distinguish themselves from their neighbors; and palm trees situated on a mountainside high above the lowlands, far from where palms grow naturally, is sure to stand out. 

Brewing Recipe

Dose: 18 grams
Time: 28—32 seconds
Yield: 40 g
Temperature: 203°F
Pressure: 9 bar

Note: For the best results we recommend you let our coffees rest for 7 days. This coffee is very complex – very tasty by itself or with milk. 

———

Homebody Blend

Origin: Ecuador & Brazil
Producer:Co-op & Aguinaldo da Silva Lopes
Elevation: 1,700m & 1,050m
Process: Washed & Natural
Variety: Typica, Bourbon, & Red Catuai.
Tasting Notes: Strawberry Rhubarb, Toffee, & Milk Chocolate (sweet & smooth)

 

In our Homebody blend, we wanted to capture a slow weekend morning, putting on your favorite sweats as soon as they come out of the dryer, & ordering take out after a long day. The washed Ecuador brings smooth & nutty notes and the natural Brazil completes it with a jammy, fruity, sweetness. This duo creates a classic espresso blend, smooth & sweet. 

Brewing Recipe

Dose: 18 grams
Time: 28—32 seconds
Yield: 36 g
Temperature: 201°F
Pressure: 9 bar

Note: This one is ideally for milk based drinks – let this coffee rest for 7 days before use!