Hoby's Coffee • Volume 1

Prior to co-owning Harp & Bowl Catering Co., Taylor Vandersmitte owned herown events company, “Hoby’s Coffee,” named after her grandfather, Hoby, who holds a very simple philosophy: “Good coffee is made for sippin’.” We agree with Hoby, and to honor him and Taylor, we’ve sourced a very good coffee from our producing partner, Carlos Escobar, who we’ve worked with for two years now. This lovely, clean, anaerobic Geisha is a perfect one for sippin’. If you’re looking for good coffee at your next event, Taylor’s got you covered!

After being harvested, the ripe Geisha cherries were sealed in airtight sacks without oxygen to initiate a short, 24-hour anaerobic fermentation, which developed a pronounced complexity and subtle funk within the coffee. Once fermentation was complete, the Geisha cherries were moved to raised mesh beds, where they dried under the Salvadoran sun for 22 days.