Our Beans

It starts with the BEAN
Choosing fresh, delicious, top quality coffee beans from hundreds of samples around the world is the task of renowned coffee cupper, Sherri Johns. She goes beyond sourcing through quality importers, but includes actual visits to the farms themselves and building farm-direct relationships. We know our farmers, and we know our beans!

At Sommo we use only:

• organic, sustainable coffee.  Some are certified organic and some not yet certified, but all are grown responsibly without harmful chemicals or pesticides.
• coffees that are meticulously grown and hand harvested by indigenous producers [farmers] around the world who care as much as we do about the quality of their coffee.
• in-season beans (no more than 6 months old). All foods are perishable, and coffee is no exception. Coffee beans, like other beans, start losing its natural flavors after six months and taste dull and lifeless.

Coffee beans are seasonal products, so availability is subject to change.  Below is our current selection of single origin coffees, blends by Sherri John, custom blends by local chefs, and decaf coffee. When in-season, Sommo Coffees selects the best from three major regions: Indonesia & Pacific, Africa & Middle East, and South & Central America, and limited edition of Kona coffee.

Sommo Coffee Summer 2011 Bean Menu

I. Single Origin Coffees (coffees that come from a single producer, whether it is a single estate family farm or a cooperative hill tribe.  It is not a combination or blend of  the different coffee from an entire country, which is often advertised to look like a single origin selection.)

Indonesian Coffees:

· Bali Blue Moon, Organic and Rainforest Alliance Certified. We have been waiting for this coffee, and it delivers! Superior complexity and full body coffee that starts off with low acidity and a smooth, syrupy body. An accompaniment of dark chocolate, vanilla bean, maple syrup and a variety of spice flavors leads to an unforgettable lingering finish. This Indonesian coffee is a definite “must have”! Pair well with rich desserts. Good with all coffee brew methods: French press, espresso, drip.

· Papua New Guinea - LIMITED AVAILABILITY!!, Grade A, Organic and Fair Trade Certified. This coffee is exceptional and exciting. It’s elegant and balanced with the full body of Indonesian coffee and diverse cupping characteristics. It starts with soft, bright acidity, plum raisin, mild cherry-spice, sweet chocolate notes, and a buttery texture. Pairs well with everything. Fabulous with all coffee brew methods: French press, espresso, drip.

· Java Taman Dadar – COMING SOON!!!, Organic and Rainforest Alliance Certified. This coffee is grown in rich volcanic soil at high altitudes (up to 1600 meters) by small holder farmers rather than government estates, and you can taste the difference! These farmers use different growing practices than the typical Indonesia coffees, such as shade trees, intercropping practices, natural fertilizer, etc., and they sun-dried the coffee beans on bamboo mats. In addition, this coffee has been organic by default for generations. The farmers obtained organic certification just this season. Everything counts in coffee, and the way this coffee is grown and handled proves it: An exceptional Java coffee with big dark chocolate flavors, syrupy body, herbal and nutmeg notes and an earthy, creamy finish.

African Coffee:

• Tanzania Peaberry Tudeley Estate. Grown in the foothills of Mount Kilimanjaro under enormous old red mahogany shade trees by a two sisters’ estate, this is an outstanding Tanzanian coffee full of character and flavors that is well balanced with a creamy smooth cherry-rich medium body, an impressively sweet sharp acidity of bright lemon, mellow dried berry and plum notes, and floral, fir amber honey with a background of nut and a lingering sweet-toned chocolate finish. Pairs well with tarts and pies; also excellent as a stand-alone breakfast cup.

South American Coffee:

• Nicaraguan Mancotal. Organic, Fair Trade and Shade Grown Certified! This coffee received high marks in both body and character. It is a medium body, well balance by a mild, sweet lemony tartness with dark chocolate notes and a walnut finish. Pairs well with meringues and fruit desserts. Good overall coffee enjoyed by all. Recommend a French Press or drip brew.

II. Blends by Sherri Johns

· Espresso / Dessert Blend. Perfect as espresso or French Press, or a strong drip brew cup. An exotic combination of Indonesia, Africa and Central America. Full body that is complex and multi-dimensional with features of dark chocolate, butter, maple syrup with high notes of fruit and spices. Let’s dance! A perfect complement to weighted meals or heavy deserts like cheesecake or chocolate mousse cake.

· Breakfast Blend. A combination of earth, wind and fire! A full body morning wake-up coffee with mellow richness, nutty, woody, chocolate notes and just a touch of sweet lemony and tangerine acidity. Rise and Shine, Brighten Your Day! . Perfect as espresso or French Press, or a strong drip brew cup. An exotic combination of Indonesia, Africa and Central America. Full body that is complex and multi-dimensional with features of dark chocolate, butter, maple syrup with high notes of fruit and spices. Let’s dance! A perfect complement to weighted meals or heavy deserts like cheesecake or chocolate mousse cake.

· Exotic Blend. A combination of unusual coffees from Indonesia and Africa for an exceptional cup that is full body, complex with spicy earthly notes and peach and tangerine acidity. This is what you always though coffee should be: a comfort cup that warms the soul.