Just started a new coffee menu last week.
For Espresso we have
A natural processed coffee from Brazil- San Marco De Costa. As well as La Candelilla, which is also a natural from Costa Rica. Not sure how much you know about processing but it is a process of controlled fermentation, wherein the whole coffee cherries are dried in the sun. This can often add body or intensity to the flavour of the coffees. Have a look here on Stumptown’s site for more details on natural processing (aka dry processing).
For Filter we have Gelena Abaya, a coffee from the Yirgacheffe region of Ethiopia. This is also a natural processed coffee that we were running as an espresso but now The Golden Cobra is roasting it for filter. We have also kept the Karimikui, a washed coffee from Kenya.