subscription coffee, october 2024

Wonderstate Coffee is planted in the rural town of Viroqua, Wisconsin in the heart of one of the densest populations of organic farms in the country. Like the farms that surround them, Wonderstate takes a lot of inspiration from being in this special part of America. The natural landscape holds pockets that were untouched by the old glaciers that carved through the earth of its neighboring lands and so has retained its original ocean floor contours. Because of this it is also known as the ‘The Driftless Region of Wisconsin.’

Wonderstate Coffee was founded with a heartfelt commitment to excellent coffee. Their collective future is focused on expanding farmer equity and care for the places where coffee is grown and enjoyed. In order to find coffees that meet stringent quality standards and support the future of the farms and producers, Wonderstate has developed a sourcing model that’s one of a kind. At the heart of their model is a commitment to equity, transparency, and, above all, integrity. That starts with fair compensation. Their minimum pay price for producers increases each year and is an investment in their livelihood and the future of coffee.

Colombia Finca Costa Rica

Coffee Name: Colombia Finca Costa Rica – Pink Bourbon
Origin: Santa Maria, Huila Department, Colombia
Producer: Faver Ninco
Elevation: 1900-2100 Meters
Process: Anaerobic Washed
Variety: Pink Bourbon
Tasting Notes: This Pink Bourbon variety expresses tropical mango tones alongside electric blood orange, and hints of tart blackberry.

Description: This coffee is a perfect example of what happens when ideal growing conditions meet innovative techniques and exciting new coffee varieties. By using both anaerobic and aerobic fermentation methods, Faver Ninco has unlocked the full potential of the Pink Bourbon variety. His farm, Finca Costa Rica, located just outside the community of Santa Maria in Colombia’s Huila department, sits at one of the highest elevations in the area, with some sections of the farm reaching over 2,100 meters. These cool conditions create the perfect environment for cultivating rare and exotic varieties like Pink Bourbon. Although Faver has been producing specialty coffee for only a few years, he has made significant improvements to his farm and processing methods, drawing on insights from his daughter, Liliam Camila Ninco, who works as a cupper in Santa Maria. Together, their vision has resulted in a coffee that is vibrant, floral, and remarkably clean. We chose to feature this coffee, which has quickly become a favorite here at Wonderstate, because it captures such a wide range of flavor experiences, unveiling layers of fruit with each brew.

Brewing Recipe:
Dose: 17 grams
Time: 28 seconds
Yield: 36-38 grams
Temperature: 200 F
Pressure: 8 Bar
Preinfusion: 5 seconds – 3 Bar

Brewing notes: As with all espresso, our goal is even extraction with an emphasis on highlighting clarity, sweetness, and texture. Acidity is a given, so we pull shots to bring all the other elements to the forefront. We’re using a lower dose here than usual because lighter coffees have a tendency to extract unevenly. We always pre-infuse using 3 bars, and then raise pressure to a max of 8 bars, ensuring even, smooth extraction all the way through.

Harvest Blend

Coffee Name: Harvest Blend
Origin: Chiapas, Mexico and San Marcos, Guatemala
Producer: Triunfo Verde & La Unidad Cooperatives
Elevation: 1500-1900 meters
Process: Washed
Variety: Caturra, Bourbon, Typica, Anacafe, Sarchimor, Catimor
Tasting Notes: Classic autumnal flavors of candied walnuts and baking spices balanced by the bright juiciness of freshly picked Gala apples.

Description: Harvest is, without a doubt, one of our favorite blends of the year. As summer warmth gives way to crisp autumn breezes, we’re filled with a sense of nostalgia and tranquility. Harvest captures that experience by blending beans from two Latin American partnerships, where the high-altitude farms echo the essence of our own fall season. This year’s blend showcases two of our cherished relationships: the Triunfo Verde Cooperative of Chiapas, Mexico, and the La Unidad Cooperative of San Marcos, Guatemala. The result is a coffee crafted for the changing seasons, with cozy, sweet, and balanced flavors like Gala apple, candied walnuts, and classic baking spices.

Brewing Recipe:
Dose: 18.5 grams
Time: 28-30 seconds
Yield: 38-40 grams
Temperature: 200 F
Pressure: 8 bars
Preinfusion: 3 bar, 10 seconds

Brewing notes: Slightly more water through the coffee puck will increase the extraction. With some proper puck prep making sure flow is correct, the coffee will display its spicy black walnut notes with syrupy depth and apple sweetness. The idea of this shot is to aim for amazing mouthfeel.

Earnest and extraordinary coffee in service to the collective good.

Just like the cecaida in their logo, this cafe and roastery is a beautiful part of Wisconsin’s environment. They are obsessed with the world’s wonders, both big and small. They care greatly about being someones staple morning coffee, but they have also established one of the first 100% solar powered coffee roasteries in the world. When purchasing green coffee, they guarantee coffee farmers a wedge that is significantly higher than what Fair Trade offers. For these reasons and more, La Marzocco is proud to share Wonderstate Coffee with you this month!

Stay Curious!