Find Your Reprise

Violet, Black Plum, Pinot Noir, Blackberry, Raspberry

Finca Deborah - Volcan, Chiriqui, Panama - Deep Purple, Red Bourbon (6oz)

This release is exceptionally scarce & highly expressive. Finca Deborah only has 250 bourbon trees growiing on the farm, making annual production of this esteemed variety incredibly low. Whole cherries undergo long, extended anaerobic natural fermentation-- sealed in carboinic-style tanks starved of oxygen before slow drying, driving intense flavor development. The results are dramatic, cohesive & soft.

Blueberry Pie, Fresh Rose, Blackberry

Acevido, Huila, Colombia - Rodrigo Sanchez - Finca Monteblanco (6oz)

This Purple Caturra variety is fermented for over 150 hours— Undergoing a highly controlled co-fermentation built around a hydromel-based culture designed to express berry-like character. The process begins with specific microorganisms, primarily Lactobacillus which is cultivated to fuel the coffees fermentation. The result is a wild expression of blueberry essence.

Rodrigo Sanchez is a friend of the Reprise sourcing team & this lot arrives to us directly from Finca Monteblanco in Avevido, Colombia.

Photo Cred: Drew Beeson

All Organic Ingredients: Mugwort, Mullein, Raspberry Leaf, Marigold Blooms, Lemon Balm

NetWt: 30g (5 Sachets)— Steep each sachet up to 3 times

Brewing Guide: Steep 5min at 210F (+1min per re-steep)

* Note: Pregnant people should consult with a doctor before consumption *

This herbal tea blend contains 100% USDA Organic, medicinal herbs from Spirit Works Farm in Whitefish, Montana. This herb farm was founded on “virgin” land— having been tested for over 260 common soil contaminants, Spirit Works Farm came up with 0. Only electric-powered gardening tools are allowed on the landscape further maintaining the integrity of the soil. Each tea blend is hand-selected, dried, hand-blended & bagged using organic tea bags. Each blend is craftily curated by Kati Paiz— licensed Q-grader & co-owner of Reprise Coffee.

This tea brand came to life because Kati had a hard time sleeping after a full day of drinking coffee. Naturally, she turned to herbal medicine to help calm her nerves & promote a restful comedown, rewarding her body after a hard days work. Bored of the most common herbal teas on the market— chamomile, ginger, peppermint — She had no choice but to create her own.

“Kah” stems from the Mayan word meaning, life. As a tribute to Kati’s roots, we wanted to extend a little piece of her heritage, creativity & fine taste to our friends who also love Reprise Coffee.

All Organic Ingredients: Greek Mountain, (Holy) Tulsi Basil, Lemon Verbena, Hollyhock Blooms

NetWt: 30g (5 Sachets)— Steep each sachet up to 3 times

Brewing Guide: Steep 5min at 210F (+1min per re-steep)

* Note: Pregnant people should consult with a doctor before consumption *

This herbal tea blend contains 100% USDA Organic, medicinal herbs from Spirit Works Farm in Whitefish, Montana. This herb farm was founded on “virgin” land— having been tested for over 260 common soil contaminants, Spirit Works Farm came up with 0. Only electric-powered gardening tools are allowed on the landscape further maintaining the integrity of the soil. Each tea blend is hand-selected, dried, hand-blended & bagged using organic tea bags. Each blend is craftily curated by Kati Paiz— licensed Q-grader & co-owner of Reprise Coffee.

This tea brand came to life because Kati had a hard time sleeping after a full day of drinking coffee. Naturally, she turned to herbal medicine to help calm her nerves & promote a restful comedown, rewarding her body after a hard days work. Bored of the most common herbal teas on the market— chamomile, ginger, peppermint — She had no choice but to create her own.

“Kah” stems from the Mayan word meaning, life. As a tribute to Kati’s roots, we wanted to extend a little piece of her heritage, creativity & fine taste to our friends who also love Reprise Coffee.

All Organic Ingredients: Lemongrass, Pineapple Weed, Bergamot (Bee Balm), Zuta Levana

NetWt: 30g (5 Sachets)— Steep each sachet up to 3 times

Brewing Guide: Steep 5min at 210F (+1min per re-steep)

* Note: Pregnant people should consult with a doctor before consumption *

This herbal tea blend contains 100% USDA Organic, medicinal herbs from Spirit Works Farm in Whitefish, Montana. This herb farm was founded on “virgin” land— having been tested for over 260 common soil contaminants, Spirit Works Farm came up with 0. Only electric-powered gardening tools are allowed on the landscape further maintaining the integrity of the soil. Each tea blend is hand-selected, dried, hand-blended & bagged using organic tea bags. Each blend is craftily curated by Kati Paiz— licensed Q-grader & co-owner of Reprise Coffee.

This tea brand came to life because Kati had a hard time sleeping after a full day of drinking coffee. Naturally, she turned to herbal medicine to help calm her nerves & promote a restful comedown, rewarding her body after a hard days work. Bored of the most common herbal teas on the market— chamomile, ginger, peppermint — She had no choice but to create her own.

“Kah” stems from the Mayan word meaning, life. As a tribute to Kati’s roots, we wanted to extend a little piece of her heritage, creativity & fine taste to our friends who also love Reprise Coffee.

Strawberry, Lemon Peel, Rose, Raspberry Leaf

Banko Gotiti - Gotiti, Gedeb, Ethiopia - Grade 1

A stunning & beautifully delicate cup of coffee. While hot, jammier notes of strawberry & cooked fruits take center stage. While cooling, the complexities begin to settle-in. Sweeter notes intensify in the cup, florals begin to show & the fresh essence of lemon peel create a bouquet of delicacies that work harmoniously together.

This coffee comes from smallholders in the Banko Gotiti area, part of the Gedeb district in southern Gedeo Zone, where some of Ethiopia’s most complex & aromatic naturals come from year after year.

With this particular lot comes a very special process involving a 24-hour anaerobic fermentation before being dried in the sun on raised beds. The Banko Gotiti site employs 200 people during harvest months to manage the continuous rotating & sorting of sundried cherry & parchment, as well as all other intake, payment, security & inventory operations.

Organized by EDN, an independent processor & exporter of coffee with processing sites in Guji, souther Yirgacheffe & Sidama. Being a processor for EDN is much more than transactional— they prefinance all their contributing farmers, provide educational resources, daily meals & lodging for staff.

Papaya, Black Cherry, Pineapple, White WIne

Benti Nenka - Hambela, Guji, Ethiopia - Grade 1

Interestingly, the average coffee farmer in Ethiopia is well into their 60’s. Plots of land are typically around 1-3 hectares - about the equivalent of a nice backyard. To make coffee production work, it is rare to see a single farmer lot (although it does exist!). Most lots, however, are composed of a specific region’s cooperative farmers - in this case, Benti Nenka refers to the washing station that cherries were delivered. Zooming out, this lot represents a particular point within the Guji Zone.

& this Guji is juicy, complex & fruity - everything you could possibly want in a coffee. Of the several lots we purchased from Ethiopia this year, this one stood out as a staff favorite. If you’re in the mood for a classic, consider this coffee from Benti Nenka Washing Station. Your taste buds will thank you.

Like all great coffee comes great processing: With this particular lot comes a very special process involving a 24-hour anaerobic fermentation before being dried in the sun on raised beds. The Benti Nenka site employs 200 people during harvest months to manage the continuous rotating & sorting of sundried cherry & parchment, as well as all other intake, payment, security & inventory operations.

Organized by EDN, an independent processor & exporter of coffee with processing sites in Guji, souther Yirgacheffe & Sidama. Being a processor for EDN is much more than transactional— they prefinance all their contributing farmers, provide educational resources, daily meals & lodging for staff.

Purple Grape, Green Apple, Blue Raspberry

Karatu District, Arusha, Tanzania - Gaia Estate (1650-1800MASL)

SL28 - Natural Process

Know Your Coffee: Neel & Kavita are a brother & sister farming duo located in Arusha Tanzania. Together, they own & operate a variety-specific coffee estate that is genetically verified. In fact, many people recognize SL28 as a Kenyan varietal created by Scott Labs - which it is. But, the genetics were originally taken from seeds in Tanzania, further developed in Kenya & now here have it back in Tanzania where it all began. This coffee is a fruit-bomb & will surely please any palate that appreciates old-school expressive natural-process coffees.

follow along their coffee adventures on instagram @edelweisscoffeeestate

Apricot, Peach, Nectarine, Jasmine

Karatu District, Arusha, Tanzania - Gaia Estate (1650-1800MASL)

Gesha - Natural Process

Know Your Coffee: Neel & Kavita are a brother & sister farming duo located in Arusha Tanzania. Together, they own & operate a variety-specific coffee estate that is genetically verified. In fact, this Gesha variety traces back to the world famous Finca Hartmann in Panama. This is a sparkling clean natural process with a short in-cherry fermentation before processing which gives it depth of flavor & structure for all of its delicate stone-fruited notes. The flavor profile is akin to a juicy ripe white peach on a summer day.

follow along their coffee adventures on instagram @edelweisscoffeeestate

Berry Jam, Grilled Peach, Baking Spices

Pedralva, Minas Gerais, Brazil - Sitio Santa Marta (1100-1380 MASL)

Arara (Yellow-cherry Variety) - Natural Process

Know Your Coffee: Single farmer lots from Brazil are rare, but they do exist. Here we have a yellow cherry variety called Arara (…and for the extra nerdy Obata hybrid x Catuai), a 300kg microlot from Minas Gerais produced by Marta Ribeiro Rodrigues. Brazilian coffees of this stature are difficult to come by with this one boasting deep notes of baking spices, grilled peaches & a lingering jammy berry sweetness.

Classic denim fade, black embroidered logo - subtle inner brand stitch.

Cream-colored bill, dark denim with white stitch - Going denim will help unlock your inner-cool. Add it to your drip collection.

Orange Blossom, Ginger, Toasted Coriander

Quindio, Colombia - Finca Campo Hermoso

Gesha Variety, Inoculated with Brewer’s Yeast - Carbonic Maceration + Honey Process (6 oz)

Photo Cred: Drew Beeson

The processing of this coffee is so complex that it could only be achieved by a master of fermentation who deeply understands the consequences of each step. Taking a page from winemaking, this carbonic macerated gesha was first inoculated with brewer’s yeast & finished as a honey process - but not before being sloshed around with its own cherry juices (mosto), effectively completing a rare triple anaerobic fermentation.

Toasted Coconut, Creme Brulee, Pineapple

Quimbaya, Colombia - Finca Sicilia

Co-fermented with Coconut & Mango

Photo Cred: Drew Beeson

This Caturra variety co-ferment is a collaboration effort between Pedro Nel Salazar & Edwin Norena. For those in search of a dramatic break from tradition - this multi-stage carbonic macerated coffee will leave you shell-shocked. For the mixologists in the room - this one is for you. Pair it with a variety of adjuncts or enjoy it flawlessly on its own.

Vanilla Ice Cream, Maple, Fig & Jasmine

La Argentina, Huila, Colombia - La Terraza Estate (1950MASL)

Gesha - Fermented Honey Process

This is a fermented honey process from the famous husband & wife couple, Juliana Guevara & Wbeimar Lasso. We have multiple lots available from this farm but this Gesha is a favorite by a wide margin - this is the third vintage we have purchased & every year it somehow gets even more refined & tastier. We just can’t stay away.

Atypical to a traditional honey processed coffee - this lot was depulped & fermented in tanks for 48 hours. Upon completion, the mucilage was broken down but not entirely. This delicate layer is carefully preserved before being moved to the family’s solar dryers which requires a meticulous method to avoid any off-flavors. The total drying time is extremely slow & was completed after a 25 day period. This slow process allows complex flavors to develop within the coffee which creates a beautiful depth of flavor that works cohesively with the Gesha variety. Pairing this process with a high elevation (1950MASL) & the caring hands of Juliana Guevara & her husband, we hope that you thoroughly enjoy this coffee as much as these contributing factors would suggest (& as much as we do!).

Photo cred: Drew Beeson