Tanzania Peaberry Plus
Region: Arusha
Variety: Arusha, Bourbon, Blue Mountain, Kents
Process: Washed, Sun Dried
Altitude: 1400-1800 meters
Cupping Notes:
Rich cocoa, grapefruit, brown sugar and caramel flavors; sweet, savory and citric.
Coffee plants first came to Tanzania from Ethiopia, sometime in the 16th century and immediately felt at home in the volcanic soils, warm humid climate and high altitudes of Mount Kilimanjaro.
Usually, coffee cherries contain two seeds, or beans, flat on one side and rounded on the other. In the case of peaberries, only one seed is fertilized. This results in a single round seed with a ridge down the middle. Peaberries are considered by some to be superior in quality and taste from regular flat beans. The reasons for this are twofold: The single bean contains all the flavor intensity of two beans, and the round shape of the beans results in a more even roast.
Brazil Fazenda
Alta Vista
Region: Cristina, Mantiqueria, Minas Gerais
Variety: Yellow Bourbon
Process: Natural
Altitude: 1016-1290 meters
Cupping Notes:
Chocolate, toffee and lemon flavors; sweet and citric with a smooth mouthfeel
Alta Vista has built a reputation of quality, receiving the Cup of Excellence in 2007, 2011 and 2012. The farm is now 90 total hectares, with 75 planted in coffee, growing both Yellow Bourbon and Yellow Catucai.
The staff at Fazenda Alta Vista is much smaller than other farms in the region, making an agreement to pay higher wages than other farms in the area, resulting in zero staff turnover since 2007. "I always ask the opinion of the employees in my day-to-day life," the owner said. "I never make an important decision alone because they were born here, they know a lot about coffee, and I always learn a lot from them. Every morning we gathered under a big tree near the farmyard where we talked and discussed the activities that each one will carry out on that day."
Fazenda Alta vista also produces bananas, which are intercropped with the coffee trees providing sufficient shade. The multitude of banana trees on the farm also created a condition for the coffee trees to survive unexpected drought and other environmental difficulty. There are also macademia trees, which contribute shade and wind protection.
Sumatra Harimau Tiger
Region: Northern Sumatra
Variety: Catinor, Timor Hybrid, Bor Bor, Ateng, Java, Abyssinia
Process: Wet Hulled
Altitude: 1100-2500 meters
Cupping Notes:
Mild and sweet with tart acidity; floral, coffee cherry, lemon, cedar and chocolate flavors
Among coffee-producing countries, Sumatra is a remarkable sort of outlier: Though the Pacific island came to grow coffee because of European influence like much of the rest of the “New World,” the coffees produced in this region are special and specific to the terroir, traditions, and culture of Sumatra.
The majority of coffee produced in Indonesia is processed in a manner often called “wet-hulled” or “semi-washed,” and occasionally referred to by the Bahasa term giling basah.Coffee treated in this manner are often depulped on a farm after picking, then overnight-fermented in tanks, sacks, or other containers in order to soften the mucilage layer, which is washed off; because of the sort of “pile fermentation” style of preparation employed, the parchment layer remains wet, and is hulled, or removed, while they are still at a high moisture content.
This process is directly responsible for the classic flavors people love in a Sumatran coffee: earthy, smoky, meaty, savory, and bold. Clean cups are especially valuable, and the bass notes of that Indonesian profile can be nicely complemented by some sparkling acidity.
Guatemala Gran Quetzal SHB
Region: Huehuetenango
Variety: Bourbon, Caturra, Catuai, Maragogype, Pache
Process: Washed
Altitude: 1600-1800 meters
Cupping Notes:
Fruity, orange, milk chocolate, maple, syrupy, citric and juicy
Named for the resplendent long-tailed quetzal (ket-SAL), the national bird of Guatemala and also its currency namesake, this exceptional coffee is produced on the southwestern shores of Lago de Atitlán by Tz'utujil-speaking, small-scale Mayan farmers
Espresso Noir
Our secret blend, hand picked to showcase the best qualities of each bean, blended and roasted for rich thick crema. Perfect for straight shots or with milk.
Cupping Notes:
Dark chocolate, sweet cocoa, spicy, nutty with a rich mouth feel. The body is smooth and mildly winey with a full, silky finish
With over twelve years in the coffee shop business we have experimented with many different blends in our espresso. Some out of curiosity, some of necessity, Some were good plain, but not with milk ,while, others were great with milk but not good plain. This blend is the blend of espresso that we built 4 coffee shops around. It is a favorite of the latte drinker as well as the "John Wayne" drinker(straight shot). It will be the best shot you've ever had!
Fair Trade Organic
Guatemala
Huehuetenango
Region: Huehuetenango
Variety: Bourbon, Caturra, Catuai, Maragogype, Pache
Process: Washed, Sun-dried
Altitude: 1600-1800 meters
Cupping Notes:
Chocolate, toffee and lemon flavors; sweet and citric with a smooth mouthfeel
Hue Hue Tenango (way-way-ten-nang-oh) is in the northeast highlands of Guatemala. With the natural shade from the highland jungles, this area provides the perfect growing environment for some of the most fragrant and aromatic coffees in the world.
This coffee was grown and produced by the ASPROCDEGUA Coop (Asociación de Productores de Café Diferenciados y Especiales de Guatemala). With over 664 members, this co-op makes up the Women’s Coffee Producer in this region. The coffees are planted among many small farms along side other crops such as bananas, guava, and avocado.
India Lalithadri Estate
Rainforest Alliance
Region: Chikmagalore
Variety: S795, S6, Chandragiri
Process: Washed
Altitude: 1350 meters
Cupping Notes:
Sweet and heavy with lots of floral and fruity flavors; jasmine, cherry and lemon
Lalithadri Coffee Estate has been owned by Mr. Jayaram MS since 1990. It is a 69-hectare farm growing several varieties of coffee. The farm is in a very biodiverse area and peafowl, bison, wild boar, and other wildlife can be spotted on the property. The estate owner has a master's degree in entomology in addition to his coffee farming.
Coffee here is picked ripe and the post-harvest processing is done using great care to preserve water and other resources; coffee pulp is turned into compost for nutrition
IndiaMonsoon Malabar
Region: Karnataka, Kerala
Variety: Kent, S795, Catimor, S9
Process: Monsooned
Altitude: 1100-1200 meters
​
Cupping Notes:
Spicy, earthy, smoky, tobacco notes, wood notes, medium body medium acidity
Indian coffee was traditionally shipped to Europe in wooden sailing vessels that took four to six months to sail around the Cape of Good Hope before reaching their destination. Beans were stored below deck in extremely humid conditions. By the time it got to market, the coffee had undergone a transformation. The beans had turned a pale gold and the new-crop acidity had disappeared. This monsooning process was systemically replicated in India to reproduce the familiar flavor of these historic voyages.
The modern-day monsooning process consists of exposing coffee beans—in layers of four to six inches—to moisture-laden Monsoon winds in a well-ventilated warehouse. This process is carried out on the West Coast of India, making use of the winds from the Arabic Sea. During this 12-16 week process, the beans absorb moisture in stages, swelling to nearly twice their original size and developing colors ranging from pale gold to light brown
Brazil Beneficio Presente do Sol
Region: Carmo de Minas
Variety: Yellow Bourbon
Process: Natural
Altitude: 950-1600 meters
Cupping Notes:
Juicy, soft and sweet with toffee, lemon, and pecan flavors
Naturals form the backbone of the Brazil coffee industry, but this lot reflects a particularly refined approach to the method. This coffee was one of five tied for the third-highest rating in a test of natural-processed Brazil coffees The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality that urges to be explored.
Fair Trade Organic Mexico
El Triunfo Biosphere Reserve
Women Producers
Region: Chiapas
Variety: Bourbon, Caturra, Typica
Process: Washed
Altitude: 900-1800 meters
Cupping Notes:
Cashew, cocoa. and citric acidity
Our women producer coffee from Mexico is part of the Women Coffee Producers Program through Cafe Imports. The women belong to the Triunfo Verde Cooperative which is comprised of 346 members. The farms are located in the buffer zone of El Triunfo Biosphere Reserve in the highlands of the Sierra Madre de Chiapas. The Biosphere Reserve is one of the world’s most diverse forest reserves containing Mesoamerica’s largest continuous cloud forest and serves as a refuge to thousands of animal and plant species. The co-op works in conjunction with the ideals of the Reserve, producing shade-grown coffee with respect to biological corridors created for the migration of birds and animals. The Reserve is located near the border of Guatemala and the famous coffee-growing region of Huehuetenango.
Fair Trade Organic Colombia
Manos de Mujeres
Women Producers
Region: Narino
Variety: Castilla, Caturra Colombia
Process: Washed
Altitude: 1600-2100 meters
Cupping Notes:
Tart, juicy, soft and syrupy with chocolate, lemon, apple, and cocoa flavors
AMACA (Asociación de Mujeres Productoras Agropecuarias del Cauca) is a group of women producers, 140 smallholder members strong, all women farm owners and heads of household—and their coffees are fantastic. All of the members derive their livelihood and the livelihoods of their families from the cultivation and production of coffee. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA. The average farm size is 1 hectare (5,000 trees) per member, some members have 3+ hectares and many members have less than one.
In terms of harvesting and process, most all harvest only fully ripe cherries, depulping on the same day as harvest, processing on their own farms, and drying on raised bed.
As this is one of our Women Coffee Producer program coffees, a premium is paid to AMACA above the value of the coffee itself to support their goals and aspirations as a group. Their mantra is simple: to improve the quality of life for their members and their members’ families. We believe these premiums can help them to accomplish these goals and in turn, support this passionate and strong-willed group of women in their love for and livelihood of quality coffee
Uganda Rwenzori
Region: Bakonzo County western Uganda
Variety: Nyasland, SL14 and SL28
Process: Floated, sun-dried
Altitude: 1200-2200 meters
Cupping Notes:
Sweet dried fruit with hints of citrus
The Rwenzoris stretch along the Western border of Uganda and are famously known as the ‘Mountains of the Moon’ as their snowy peaks reach 5000 masl. The area is home to the Bakonzo tribe, long standing coffee producers. The high altitude, fertile soils and plentiful rainfall provide perfect growing conditions for Arabica coffee.
Organic Ethiopia Limu
Rainforest Alliance
Region: Kaffa
Variety: Heirloom wild keffe forest
Process: Natural
Altitude: 2000 meters
Cupping Notes:
Savory and heavy with cocoa flavor and an herbal aftertaste
Ethiopia holds near-legendary status not only because it’s the “birthplace” of Arabica coffee, but also because it is simply unlike every other place in the coffee world. Unlike the vast majority of coffee-growing countries, the plant was not introduced through colonization but rather they were discovered growing wild in forests. There are no coffees that are spoken of with the reverence or romance that Ethiopian coffees are.
This family owned coffee estate is nestled in the highland forests of Kaffa, 475 kilometers southwest of Ethiopia's capital city, Addis Ababa. These tropical forests, while providing sanctuary to a diversity of wildlife, bird-life, flora, and fauna, offer the ideal micro-climate for growing coffee. At an average elevation of 5,800 feet above sea level, our coffee trees are lovingly nurtured by cool morning mists and a lush tropical canopy that provides protective shade from the midday sun, enriches the soil with organic nutrients while preserving its moisture. It is no wonder that the coffee Arabica tree first sprouted from these same soils where it has continued to thrive for hundreds of years.
This Ethiopian coffee is certified organic and Rain Forest Alliance certified.
​
Colombia Origin Select Decaf
Region: Huila
Variety: Castillo, Caturra, Colombia
Process: Washed & EA
Altitude: 1200-2000 meters
Cupping Notes:
White nectarine with blueberry and melon. Very sweet with a creamy milk chocolate body
Take advantage of a great program dedicated to bringing the highest-quality, non-chemical-processed decaf coffees to market. Our Origin Select Decaf offerings are single-origin blends of coffees selected by cup quality grown by multiple smallholder producers. Our Colombian E.A. (ethyl acetate) decafs are cupped as regular green samples and specifically identified for decaffeination, which happens in-country in Colombia before the coffee goes to export. This allows us to maintain both the integrity of the quality of the coffees we choose to decaf, but also to extend our intentional and responsible sourcing to our decaf offerings as well as our “regular.”
This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.
