ICEBEAR Espresso is a seasonally changing coffee from the mountainous state of Oaxaca, Mexico, specifically from the San Vicente Yogondoy community in the Sierra Sur region and the San Pedro Yosotatu community of the Central Mixteca Highlands. Both villages sit near 2,000 meters above sea level with fewer than 500 residents each. Yogondoy is planted with the Pluma varietal unique to that part of Mexico, while Yosotatu features old Typica and Bourbon varieties. The coffee displays flavors of baked apples, dried apricot, whipped honey, nougat, marshmallow, dark chocolate, pecan praline, and sweet cinnamon. It features a fluffy, sweet profile with syrupy texture and sweetness that lingers into the aftertaste. The roasting process integrates acidity into sweetness for both espresso and brewed coffee applications.
Origin
Oaxaca (Mexico) • Sierra Sur (Mexico) • Sierra Mixteca Alta (Mexico)
Established in 2016 by veteran roaster Stephen Rogers, who brings 25 years of experience to the craft, Pipe & Tabor is located in Red Hook, Brooklyn NY. At the heart of their operation sits a signature 1953 Barth Novo Cito cast iron drum roaster, a machine that relies on the roaster's sensory skills: smell, color development, and time rather than digital instruments. They source through Red Fox Coffee Merchants and demonstrate their commitment to farmer welfare by paying 4 to 6 times higher than commodity market prices. This dedication to quality at every stage defines their approach to roasting.
