True Stone Quarterly

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BURUNDI MOTONGO

(available now)

Notes of: Sunflower, Orange Zest, Plum

This coffee comes from the Bwayi Washing Station in the town of Matongo, Kayanza. You'll enjoy its deliciously sweet citric acidity, along with the fact that this Burundi is part of a sustainability project developed by our importers, Cafe Imports, which incentivizes high quality through premiums paid directly back to farmers.

MALAWI MISUKU

(available now)

Notes of: Cranberry, Lemongrass, Nougat

Malawi is a bit of a comeback story in the coffee world. Having peaked in arabica production in the 1990's, it hasn't seen much interest in the speciality markets for quite some time. For that reason, we're very excited to sport this coffee, our first ever from the country. It's pretty damn tasty, too. If I do say so myself.

PERU LA ESPERANZA

(available now)

Notes of: Green Pepper, Asian Pear, Quinoa

This microlot comes from the farm of Rosendo Cotrina Huaman in the Chirinos region of Cajamarca. His small farm of 4 hectares churns out 2000 kilograms of green coffee annually, and his hyper-specific processing methods (16-hour fermentation, 12-day parabolic drying cycle) lend the cup a remarkable quality and consistency.

FTO CONGO KIVU

(coming mid-may)

Notes of: Coffee Blossom, Dried Cherry, White Grape

Another rare African origin, this is the first DR Congo coffee to receive a top national grade (Kivu 2) since 1967. In a country that has seen its share of hardship over the last half-century, this fair trade, organic coffee from a certified coop and washing station is a gleaming sign of hope for the entire surrounding community.

p.s. all our retail seasonal selections are available in the shop. You can also view or download our entire wholesale catalog here

Our cold press concentrate (available here) makes a great base for any iced drink. To prove this, the True Stone team spent one long, warm April afternoon with a bottle of concentrate and, let's say, a few bottles of liquor, all in search of the perfect arsenal of coffee cocktails. It was hard work, but we did it for you. Here's what we came up with. Try them out, but don't be afraid to experiment.

Cocktail #1: The Ryn

Ingredients
1oz Cold Brew
1oz Fernet Branca
1oz Grand Marnier
1 egg white

Extras
Garnish: Coarse Sea Salt
Glass: Coupe
Ice: Cubes
Rim glass with salt. In a cocktail shaker, combine the rest of the ingredients and ice. Shake vigorously and strain.

Cocktail #2: The Teresa

Ingredients
1oz Cold Brew
1oz Angostura bitters
1oz Disaronno

Extras
Garnish: Orange twist
Glass: Rocks
Ice: Ice ball
Stir ingredients together. Pour into a lowball glass with an ice ball.

Cocktail #3: The Tyler

Ingredients
2oz Cold Brew
1oz Tequila
1oz Pomegranate liqueur
Â½ oz fresh lime juice

Extras
Garnish: Lime twist
Glass: Martini
Ice: Cubes
Shake ingredients together with ice. Strain into a chilled martini glass.

Cocktail #4: The Jair

Ingredients
4oz Brut Champagne or Extra Dry Sparkling White Wine
1 part Cold Brew

Extras
Glass: Flute
Pour champagne into the flute. Top with Cold Brew.

Cocktail #5: The Skot

Ingredients
3oz Cold Brew
1 Â½ oz vodka
1oz vanilla simple syrup
Â½ oz cream

Extras
Garnish: Coffee bean
Glass: Highball/Collins
Ice: Crushed
Fill highball glass with crushed ice. Shake ingredients together with a couple ice cubes and strain into glass. Garnish.