Palace Coffee Co.

Be Kind : Serve Great Coffee

(806) 476-0111

New Coffee Everywhere


How is everyone enjoying the Kenya Peaberry from Barefoot Coffee? If you haven’t, you should definitely come in and try it on brew bar before we run out! We’ve been LOVING it. But, I want to get you excited about what’s next and give a quick look into our next brew bar feature. We will be serving a delicious Ethiopian coffee from Temple Coffee Roasters! Temple is based in Sacramento, California and is very well known for their quality coffee. The coffee we chose is the Amaro Gayo Natural with tasting notes of dried cranberries, blueberry muffins, banana and a cocoa finish. Here’s a little more info about this top-notch coffee:

Region Information

Country: Ethiopia, Amaro Mountains, Sidama

Farm: Amaro Gayo

Altitude: 1600m

Varietals: Heirloom Ethiopian

Production Method: Natural Dry

- See more at:

Amaro Gayo has become quite famous and highly sought after coffee due to remarkable flavors and story. Asnakech Thomas is the proud coffee producer and Ethiopia’s only female miller/exporter. She is regarded for her enthusiasm, commitment to quality and being highly competitive. With these personality traits, its no wonder why her coffee is spectacular.

                                                                 Asnakech Thomas

                                                                 Asnakech Thomas

Amary Gayo was named for its location in the Amaro Mountains on the eastern slopes from Nechisar National Park and the lowland tribal areas of Arba Minch in southwest Ethiopia, Sidama region. Prices paid for this coffee are at the extreme high end of the market due to the social programs connected with this coffee. They include assistance with building structures, coffee job creation, schools, clean water, and medical care.


Blind Assessment: Gently opulent, complex. Tangerine, roasted cacao nib, a hint of rum, complex floral notes (from sweet honeysuckle to crisp lavender) in aroma and cup. Gently tart acidity; syrupy, lively mouthfeel. Flavor consolidates around the chocolaty cacao nib and the tangerine in a rich, lasting finish.

ALSO, we have three new coffees in this week from our lovely local roaster, Evocation Coffee Roasters! Here’s a quick read about each of them for all you coffee nerds!

Brazil Fazenda Rodomundo

Our new Brazilian coffee is from Fazenda Rodomundo in Alto Paranaiba, Cerrado.  The process is full natural and this coffee was grown at an elevation of 1050 masl, but it doesn’t have fruity characteristics associated with full natural Ethiopian coffees such as our Yirgacheffe.  Instead, the predominant flavors are cocoa, caramel, nougat, and nuts.  The varietals are Acaia (a hybrid from Mundo Novo), Catuai, Icatu (an interspecies hybrid), and Mundo Novo.  

Kenya Kiruga

Varietal: Batian, SL-28, Ruiru 11, SL-34

Process: Washed

Tasting Notes: Bubblegum, Blackberry, Cherry

This peaberry coffee comes from Othaya Farmers Cooperative in the prestigious Nyeri County. Kenya has a reputation for producing some of the most tremendous coffees on the planet and this lot is no exception: juicy, layered and mouthwateringly sweet. It's supported by the blackcurrant backbone that defines Kenya's classic flavor profile.

Colombia Buenos Aires

Elevation: 1700 masl

Variety: Caturra (high yielding mutation of Bourbon)

Process: Washed

Farmer: Luz Maria Salazar Correa

Luz Maria Salazar is devoted to her one hectare coffee plantation. She acquired Finca Buenos Aires nine years ago from a family friend who used the land for corn and beans. Luz Maria comes from a coffee family so she knew early on that she wanted to use her land to cultivate coffee. She is lucky to get a lot of help from her brother Leon Jaime for much of the heavy lifting and hard labor. Luz Maria loves her farm and is very grateful to have a brother to help her out.

Finca La Buenos Aires ranked in the top 20 in the "Aroma y Sabor de mi Tierra Coocafisa" cupping competition held by the Salgar Coopertive. The competition is hosted by Salgar Cooperative to uncover the best coffees from among its members. Over 300 members of the cooperative submitted 600 kilos of their best lots for the competition. Out of these 35 were selected by the national jurors to be judged by the invited participants.

I hope that wasn’t too much of an information overload for you, but we don’t want you to just read about them! Come by and taste them each for yourself and let us know which is your favorite!

Enjoy this lovely first week of Fall!