Exclusive Coffee Subscription
THE RETURN OF FLYING ELK. AT LONG LAST.
Chaos in the canyon. A pyramid with a death ray. UFOs everywhere. A giant golden sentinel ripping its way out of the earth. And just when it looks like the whole thing’s going sideways, Flying Elk tears across the sky to settle the score. Tactisquatch and his jet squadron are bringing the heat from the flank.
It’s been a long wait. Flying Elk is back, and this time he brought something special.
This month’s Founders Club release is a natural processed Tabi from the Tarrazu region of Costa Rica, grown at 1,500 meters. It scored 86.6. It opens with bright citrus on the nose and a medium body. Then the vibrant acidity kicks in, carrying notes of blackberry compote, raw cane sugar, and blood orange. It’s complex and juicy without getting fussy. This is a coffee for people who never settle for average fuel.
RELEASE DATES
- Current Founders Club subscribers: Ships October 28
- New sign ups: Start November 1
Don’t sleep on it. Once Flying Elk lands, he doesn’t stick around.
EVERY FOUNDERS CLUB DELIVERY INCLUDES
- A limited run coffee release you won’t find on the regular menu
- Collectible packaging. This month it’s a full comic book cover and back panel story
- A recipe card with dialed in brew guides for AeroPress, Chemex, and Patio
Costa Rica · Tabi Varietal · Score 86.6
Flying Elk Roast
The long awaited return of Flying Elk. This natural processed Tabi from Tarrazu, Costa Rica pours juicy and vibrant, with tasting notes of blackberry compote, raw cane sugar, and blood orange. Limited Founders Club release. Grab yours while it lasts.
- Origin The country where the coffee was grown.
- Costa Rica
- Region The growing area within the country of origin.
- Tarrazu
- Varietal The variety of coffee plant the beans come from.
- Tabi
- Processing Method How the fruit is removed from the bean after harvest. Natural coffees dry inside the whole fruit, which tends to bring out sweet, fruit forward flavor.
- Natural
- Growing Altitude How high the farm sits above sea level. Higher farms grow coffee slower, which often means more complex flavor.
- 1,500m
- Cup Score A quality rating from trained tasters on a 100 point scale. Anything 80 or above is specialty grade.
- 86.6
- Aroma The standout scent you pick up from the brewed coffee.
- Citrus
- Body How heavy or full the coffee feels in your mouth.
- Medium
- Acidity The crisp, lively quality of the flavor. Vibrant acidity reads as juicy and bright, not sour.
- Vibrant
- Tasting Notes The flavors trained tasters pick up in the cup. They come from the bean itself, nothing is added.
- Blackberry Compote, Raw Cane Sugar, Blood Orange
Shop the Collection
