Balboa Park, Miramar, Coffee

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SDBW Log Cabin BA Breakfast Blend Release

We’re excited to release a limited run of special Log Cabin Barrel Aged Breakfast Blend Coffee Beans!

We combined an organic Guatemalan and Ethiopian coffee blend then laid it to rest in freshly emptied barrels that held our beloved Log Cabin, a bourbon barrel aged imperial stout with organic vermont maple syrup and cocoa. After months of aging, we are proud to present, Log Cabin Barrel Aged Breakfast Blend. This complex coffee showcases deep cacao, lightly toasted oak, sticky maple, and freshly crushed blueberry flavors to excite your morning ritual.

Besides being barrel aged in Log Cabin, the beans have a pretty cool story behind them, so you can feel good about your cup of coffee!

Half the beans were grown at an altitude between 1,600-1,800 meters in the Huehuetenango region of Guatemala, by farmers who belong to a co-op under La Asociacion Sostenible de Café de Guatemala (ASDECAFE), which is committed to sustainable agricultural and post-harvest practices and the equitable distribution of all generated income. By coming together under the umbrella of ASDECAFE, the small cooperatives can experience savings, such as through shared transportation costs and by splitting certification fees, which helps their earning go farther. ASDECAFE also offers services including technical assistance, trainings and pre-financing. Working together also gives them more bargaining strength and enables them to build relationships with importers—instead of relying individually on coyotes—which offers better prices and long-term stability.

These Guatemala Huehuetenango are blended 50 / 50 with Ethiopian Sidamo.

This Shantawene coffee is named after the village, where the majority of the people, many of them women, work on the coffee farm. All farms are certified in organic and C.A.F.E. practices and are working on additional certifications. Daye Bensa is at 1,900–2,217 meters, and the delivered cherry from comes from out-growers’ farms higher up the mountain, between 2,000 and 2,400 meters.

Going forward, Daye Benesa is hoping to work with more farmers, to particularly encourage women farmers and to work with Hawassa University, to help students perform research to improve coffee quality.

12 ounce bags of this coffee will be available at both Pure Project tasting rooms starting Friday, November 8th for $22 each, while supplies last!

Other SDBW Events

SDBW Log Cabin BA Breakfast Blend Release

We’re excited to release a limited run of special Log Cabin Barrel Aged Breakfast Blend Coffee Beans!

SDBW Coffee Cupping with James Coffee

Pure Project and James Coffee Co will be joining forces to create a very special coffee and beer experience.

SDBW Cocosaurus Cask

Join us in our Miramar tasting room on Friday, Nov 8th for the tapping of a special Cocosaurus Cask… with whipped cream on top!

SDBW Keep the Pint Night

Keep SD Beer Week rolling. Come in Thursday, Nov 7th for a pint at either location, and keep the glass!

SDBW B.A.D. Tuesday

B.A.D. stands for Barrel Aged Day 🙂 Come by our Miramar tasting room on Tuesday, November 5th and try our wide selection of barrel aged beers that we will have on tap, including some special Cellar Cyndicate exclusive beers that we’ve held for the occasion.

SDBW Sour Sunday

Sour Sunday is back! Come by our Balboa Park tasting room on November 3rd and try our wide selection of barrel aged sours that we will have on tap.

SDBW Beer Slushie Collaboration

Come kick off SD Beer Week with some specialty beer slushies created in collaboration with Niederfrank’s Ice Cream!

SDBW Graham Slam Release

To kick off SDBW, we’re excited to release a BA Breakfast Stout called Graham Slam!