Dark medium roast
Porters Union Blend
Porters Union Blend
- Dark chocolate
- Toasted caramel
- Butterscotch
This is our take on the classic American working person's coffee, strong and dark. Delicious black or with cream and sugar, Porters is a full-bodied brew. The Tanzania is roasted long and low for rich, chocolatey flavor and blended with a darker roasted Brazil that brings forward the “bold” notes of a traditional dark roast, without the bitterness. The slight butterscotch note that emerges from the combination is what makes this a daily craver. Inspired by Jacksonville's own Asa Philip Randolph.
Couldn't load pickup availability
Orders placed before Wednesday ship Thursday. Free shipping in Florida.
View full details
Flavor profile
Full-bodied and potent, delicious black or with cream and sugar. This is the "doing the work" coffee. The Tanzania is roasted long and low for rich, chocolaty flavor and blended with a darker roasted Brazil for the bold notes of a traditional dark roast, but without the bitterness. A slight butterscotch note makes it a daily craver. Makes great espresso drinks.
Story
Inspired by the hardworking coffees of the early 20th century and the work of Floridian activist and Jacksonville resident A. Philip Randolph. Born in Crescent City, Florida, Randolph founded the Brotherhood of Sleeping Car Porters, America's first major Black union, and led the Pullman porters of Flagler's Florida East Coast Railway starting in 1925.
He advised Presidents Roosevelt, Truman and Eisenhower on civil rights, and in 1963 he and Bayard Rustin led the March on Washington. Our stamped bag design is an homage to Randolph's National Association of Black and White Workers union.
Origin
A blend of single origin coffees from Tanzania and Brazil.
Tanzania
Grown in Kilimanjaro, Tanzania at 1300 meters above sea level at the Lyamungo Africa Plantation Kilimanjaro estate. Fully washed and dried on raised beds.
Brazil
These Mundo Novo, Yellow Catuai, Red Catuai, and Acaia varietals are grown in the Cerrado region of Minas Gerais, Brazil at 915-1219 meters above sea level, then mechanically dried and naturally fermented. Grown in rich soil known by the indigenous people as “Terra Roxa,” or red earth, and factors such as consistent rains, high daytime temperatures, and dry winters.