Everyday is a beach day when you’ve got Clambake. Clambake is a blend of Ethiopian, Guatemalan, and Sumatran beans, specifically selected and roasted to bring out the best flavor when brewed as a cold brew.
Notes of chocolate, red fruit, cola
Brew note: Clambake is meant to be brewed via cold brew methods only.
Ethiopia is the birthplace of coffee. So it’s fitting this heirloom varietal from the Sidarma region, named by our import partner Keffa Coffee, is called Ardipithecus ramidus, after an early fossil discovered in the region. We love to work with Keffa, as they have deep relationships with small producers in Ethiopia, which allows them to import consistently great coffees.
Our Ethiopia ARDI is produced on small farms by famers who bring their harvest to the local mill where it is dried via natural processing methods and meticulously sorted. The drying process starts with the coffee spread onto raised beds, where it is rotated every thirty minutes to ensure a uniform drying of every bean. From the raised beds, it’s moved to patios where it spends two to three days drying under the sun, monitored closely for moisture level within the bean. The dried coffee is then sorted by hand, each bean undergoing intense scrutiny. Only beans with zero defects make it through.
We roast this coffee on the light side of medium to highlight the natural flavor potential within. This allows the the red berry flavor to shine. As it cools a floral aroma will push through, along with some black tea flavor, characteristic of Sidama coffee.
The 37+ volcanoes that Guatemala is home to create a rich soil which produces outstanding coffee. Our partners in Guatemala, TG-LAB, work with over 300 farms to help improve quality, yield, and farming practices. Guatemalan coffee is a favorite of Time & Tide, and we consider it to be the best coffee of the Americas.
Our current Guatemala offering comes from the co-operative Integral de Comercialización Maya Ixil R.L., celebrating its 20th anniversary this year. The co-operative was founded in 1998 when a group of 28 partners joined together in order to consolidate their selling power on the coffee sellers market. The group now includes 182 partners, hailing from the communities of San Juan Cotzal, Santa María Nebaj, and San Gaspar Chajul in the Department of Quiche.
Along with producing amazing coffee over the past 20 years, the group has devoted itself to building community. Among the programs they support:
An agronomist to lead workshops and provide one-on-one technical assistance to individual farms
A Women’s MIcrocredit Fund to empower the women of the community to engage in economic pursuits, including raising livestock and producing crafts and textiles for sale.
A pilot project by Food 4 Farmers to promote commercial beekeeping among coffee producers. This program is helps the coffee crop, creates additional sources of income, and provides a healthful source of nutrition for the community.
We bring this coffee to a medium roast, allowing the brightness of the flavors to take center stage. The result is a coffee that shows real depth in the cup, takes milk well, but also stands alone.