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Back Porch
Back Porch
Back Porch

Back Porch

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The tradition of blending roasted chicory with coffee dates back to the Civil War and Great Depression era in France & New Orleans. This beloved combination has since become a staple, often enjoyed as a creamy café au lait alongside a fluffy beignet.

Text: Coffee Flavor Notes
Tobacco, Warm Spices, Sweet Raisins, S'mores
Text: Coffee Roast Level
Dark

NOTE: Only available pre-ground.

Origin: Indonesia & France

Variety: Ateng, Bor Bor, Leroux France

Process: Wet-Hulled

Coffee Story: The AMCOS started in the 1970’s under the name Ujamaa with 56 members. In the year 1994, they were renamed as Itumpi AMCOS. Today, they are still operating under this name and have 160 active members. During harvest, producers deliver the cherries from 12.30-6 p.m. Usually, the pulper is being turned on at around 2 p.m. and can run up to 10 p.m. After being pulped, the parchment is graded into P1, P2, P3, P lights and pods in the washing channels, before it soaks in the tanks for 8-10 hours. The drying of the parchment will take 7-10 days in this area.

Coffee Story

Locally Roasted

We pride ourselves on sourcing and roasting coffees that will take your coffee experience to the next level.

Discover the passion of our team as we carefully select and roast coffees that will enhance your morning cup. Learn why we are The Southern Standard.