Guatemala Santiago

30 Jun

This is a select lot from El Esfuerzo, an association of 29 farms in Todos Santos Cuchumatán. Traceability was provided by TG-LAB, a Guatemala-based company that documents where coffee comes from while enabling farmers to better access markets and fetch higher prices.

Region: Huehuetenango
Harvest: 2015
Processing: Washed
Varietal: Catuai, Bourbon

Tasting Notes: plum, butterscotch, floral undertones

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$13/12 oz

Papua New Guinea Arokara

26 Jun

Arokara is a cooperative of small plantations in the Eastern Highands region. Established by the Rural Development Bank 20 years ago, the farms have since been turned over to local landholders who use traditional farming methods that avoid any chemicals or fertilizers.

Region: Kainantu
Harvest: 2014/15
Processing: Washed
Varietals: Typica, Bourbon, Arusha

Tasting Notes: cocoa, tart strawberry, hint of spice

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$13/12 oz

DR Congo Butembo

22 Jun

The Soprocopiv cooperative in North Kivu was formed by a group of farmers in 2004 specifically to improve access locally to education and healthcare services. This lot is drawn from coffee processed in the village of Butembo and the beans have been certified organically grown.

Region: North Kivu
Harvest: 2014
Processing: Washed
Varietal: Bourbon

Tasting Notes: dark chocolate, caramel, cherry

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$13/12 oz

Ethiopia GERA Estate

22 Jun

The GERA Estate is dedicated to both sustaining the farming environment and improving workers’ lives. Instead of relying on chemicals, nitrogen-producing plants and natural fertilizers are used. Workers are provided housing, education, drinking water, health care and more.

Region: Djimma
Harvest: 2014/15
Processing: Washed
Varietals: Heirloom

Tasting Notes: honey, peach, grapefruit, black tea

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$13/12 oz

Uganda Ibanda Natural

30 Mar

Western Uganda is far from the country’s best known coffee growing region, but recently the government has been encouraging farmers in Ibanda District to grow it as a lucrative export. Maybe more unusual is the rustic processing that gives these beans a distinctive flavor.

Region: Ibanda
Harvest: 2014/15
Processing: Natural
Varietals: Catimors

Tasting Notes: boysenberry, chicory, vanilla

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$13/12 oz

Ethiopia Yirgacheffe

2 Mar

This coffee is collected from small farms near the town of Kochere, sitting on the border of Yirgacheffe and Southern Oromia. This lot, labeled YirgZ to denote zero defects, is made possible through a collaborative effort with small farms to remove all defective and irregular beans.

Subregion: Kochere
Harvest: 2014/15
Processing: Washed
Varietals: Heirloom

Tasting Notes: chocolate, citrus, hint of molasses

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$13/12 oz

Uganda Bugisu

28 Apr

This twice-sorted coffee from the Bugisu region grows on farms perched in the cliff-like sides of Mt. Elgon, along the eastern border of Kenya. Due to rocky terrain and a lack of roads, farmers have to transport their coffee by donkey to reach the processing mill for export. This lot is organic and Rainforest Alliance certified.

Region: Mt. Elgon
Harvest: 2015
Processing: Washed
Vareitals: Heirloom

Tasting Notes: creamy, cocoa, raisins

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$12/12 oz

DECAF Guatemala Huehuetenango

27 Jun

The Huehuetenango region is famous for producing some of Guatemala’s finest coffees. This lot was carefully selected then decaffeinated using the Mountain Water process, which avoids the use of toxic chemicals while preserving more of the coffee’s natural flavors.

Region: Hueheutenango
Harvest: 2014
Processing: Washed
Varietals: bourbon, typica

Tasting Notes: sweet lemon, cocoa finish

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$12/12 oz

Burundi Nyarunazi

30 Apr

The Nyarunazi cooperative in Muramvya Province is made up of small family-owned farms located within the Rutegama Commune. The coop has 539 members, more than a quarter of those women, and most have 10 to 200 coffee trees. It’s focus is on improving members’ living standards.

Region: Muramvya
Harvest: 2014
Processing: Washed
Varietal: Bourbon

Tasting Notes: dark chocolate, toffee tangerine

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$13/12 oz

Honduras San Vincente Lot 12

25 Sep

Grown in the cloud forests of Santa Barbara, beans are de-pulped on the small farms around the village of Pena Blanca, then transported to the family-run mill at San Vicente to be processed under strict quality standards. These beans are from Lot 12 of this year’s harvest.  In between coffee harvests, the growers produce fruit and other crops for local markets.

Region: Santa Barbara
Harvest: 2015
Processing: Washed
Varietals: Pacas, Catimor, Catuai, Bourbon

Tasting Notes: roasted barley, orange, coriander

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$12/12 oz

Brazil Cerrado

25 Sep

Cerrado is a vast tropical savanna that spreads over the Brazilian states of Goias and Minas Gerais. Although agriculture is relatively new to the region, its level terrain has lent itself to rapid development and modest mechanization. It is now a major source of coffee exports from the country.

Region: Goiás, Minas Gerais
Harvest: 2014
Varietals: mundo novo, catuai

Tasting Notes: creamy, bittersweet chocolate, nut 

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$12/12 oz

Ethiopia Sidamo Guji

2 Jun
Coffee Drying Beds

Coffee drying beds in Michicha, Ethiopia

This coffee comes from a group of smallholder farms in the Guji subregion of Sidamo. Whole coffee cherries are carefully sun dried, allowing the fruit to slightly ferment. This adds a depth and complexity to this creamy cup of coffee.

Subregion: Guji
Harvest: 2015
Processing: Dry
Varietals: Heirloom

Tasting Notes: sweet cherry, nut, chocolate

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$13/12 oz

Brazil Sitio Caiana

8 Jun

Located near the community of Lavrinha, just north of the center of Poço Fundo, Sitio Caiana is named after a variety of sugar cane that used to grow here. Born on the farm, 70-year-old Sergio Dias still oversees drying the coffee, while his sons manage the growing and harvesting of it.

Region: Poço Fundo
Harvest: 2015
Processing: Natural
Varietal: Yellow Catuai

Tasting Notes: milk chocolate, orange, nutty

Colombia El Vergel

8 Jun

El Vergel belongs to the Rozo family which has been growing coffee for more than 30 years. Robinson Rozo learned about coffee production at a local technical school and works the farm alongside his father. The farm comprises 5 hectares of coffee and 18 hectares of forest reserve.

Region: Huila
Harvest: 2015
Processing: Washed
Varietals: Typica, Caturra

Tasting Notes: caramel, milk chocolate, plum

El Salvador Tres Ninas

13 May

This high-quality lot was selected from small farms in the Apaneca mountains, where some of El Salvador’s finest coffee grows. In pulp natural processing, the fruit’s sugars infuse the coffee beans. Besides a coffee hub, Ahuachapán is also a source of geothermal energy, supplying 15 percent of the country’s power needs.

Region: Ahuachapán
Harvest: 2015
Processing: Pulp Natural
Varietal: Bourbon

Tasting Notes: milk chocolate, cherry, hints of lemon