This is what we pour for guests at our restaurant and inn, the cup that starts the morning here in Healdsburg. Now it’s yours to bring home.
A cup of coffee, like a considered meal, is the work of many hands; and we wanted to know every one of them. We source through Covoya, who backs organic, regenerative, and woman-owned farms; our origin is Asobombo, a cooperative of growers in Colombia’s Cauca region who have spent years restoring their soil and reinvesting in the place they live.
Available for purchase at the SingleThread Farm Store and the SingleThread Restaurant & Inn.
Coming soon to singlethreadfarms.com and The Selvedge.
This is what we pour for guests at our restaurant and inn, the cup that starts the morning here in Healdsburg. Now it’s yours to bring home.
A cup of coffee, like a considered meal, is the work of many hands; and we wanted to know every one of them. We source through Covoya, who backs organic, regenerative, and woman-owned farms; our origin is Asobombo, a cooperative of growers in Colombia’s Cauca region who have spent years restoring their soil and reinvesting in the place they live.
Available for purchase at the the SingleThread Farm Store and the SingleThread Restaurant & Inn.
Coming soon to singlethreadfarms.com and The Selvedge.
Coffee is the first thing we do each morning, and doing it well is its own small ceremony. Here’s how we brew ours: a place to start, then make it yours.
AS ESPRESSO: for the chocolate and almond side of the cup.
18g in, 36g out, roughly 28 seconds. A slower, sweeter double shot than you might expect; this coffee rewards patience.
AS POUR OVER: for the citrus and spice.
A 1-to-16 ratio, about 22g of coffee to 350g of water, just off the boil. Pour in slow, steady stages and let it bloom. It should take around three minutes, start to finish.
Grind just before you brew. It’s the single thing that changes a cup the most, and the reason we leave it whole.
AT A GLANCE
Citrus · Chocolate · Baking Spice · Nutty
IN DETAIL
Cacao · Nutmeg · Cinnamon · Lime Zest · Toasted Almond
ROAST
Medium
ORIGIN
Asobombo Cooperative · Cauca, Colombia
GROWN AT
1,500–2,200 Meters · Washed & Sun Dried
ROASTED BY
Land and Water · Santa Rosa, California
FORMAT
10oz · Whole Bean
