Passenger

Passenger opened for business in the spring of 2014. We are a specialty coffee roasting company and purveyor of fine teas. Current operations include a roastery and two retail cafes in our beautiful hometown of Lancaster, Pennsylvania. From the beginning, Passenger has existed to seek out and thoughtfully present extraordinary coffees and teas that we strive to source from long-term, farmer-focused partnerships. A core approach in support of this goal at Passenger is the freezer preservation of green (unroasted) coffee. Currently 100% of our inventory is preserved in frozen storage prior to roasting, allowing broader annual buying from our foundational producer partners, high standards of roast consistency, and unique opportunities for menu curation.

Stowaway

Coffee Name: Stowaway
Origin: El Salvador & Ethiopia
Producer: Batres Family, Montecarlos Estate, El Salvador / Mike Mamo, Addis Exporter, Agaro, Ethiopia.
Elevation: 1600 – 2000 masl
Process: Washed
Variety: JARC Selections & Bourbon
Tasting Notes: Orchid, Browning Sugars, Cocoa

Description:
Stowaway serves as Passenger’s primary espresso offering at both of their retail locations in Lancaster, PA. Constructed using coffees from two of Passenger’s Foundational sourcing partnerships, Stowaway is an incredibly balanced blend that presents flavors and aromas embraced by nearly all coffee consumers: chocolate, browning sugars, toasted nuts, and slight florals.

Stowaway Brewing Recipe:
Dose: 20g
Time: 33-36 seconds
Yield: 50g
Temperature: 208°F
Pressure: 7.5 bars
Preinfusion: None

Cusco

Coffee Name: Cusco
Origin: Peru
Producer: Smallholders from La Convención in Cusco, Peru
Elevation: 1600 – 2000 masl
Process: Washed
Variety: Typica, Bourbon, Caturra
Tasting Notes: Chocolate, Marzipan, Red Fruit

Description:
Sourced from a remarkable group of farmers who produce coffee in the rugged highlands of Cusco, this impeccably balanced and easy-drinking offering is a frequent favorite among the six Foundational Partnership coffees at the core of Passenger’s menu and sourcing efforts.

Cusco Brewing Recipe:
Dose: 20g
Time: 30-36 seconds
Yield: 50g
Temperature: 208°F
Pressure: 7.5 bars
Preinfusion: None