about our offerings
green coffee offerings

Balzac Brothers & Company, Inc., has been importing fine green coffees from around the world for nearly 100 years. Founded in 1917 by Richard and Ralph Balzac, Balzac Brothers represents four generations of family tradition, supplying specialty wholesale coffee to the southeast and beyond.

Our valued customers are provided the highest quality green coffee in the most timely and informed manner possible. Our sustainable green coffees are always the finest green beans from around the world. We take pride in our service quality and look forward to continuing our tradition of excellence into the 21st century and beyond.

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+ Brazil + Burundi + Colombia + Costa Rica + Decaf + El Salvador + Ethiopia + Guatemala + Honduras + Indonesia + Kenya + Mexico + Nicaragua + PNG + Rwanda + Tanzania
Brazil
origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
F1 La Hacienda Natural Processed

+ Sold out!

+ more info
X
Costa Rica F1 “La Hacienda” Natural

Region: Tarrazú

Name: F1 La Hacienda Naturally Processed

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 1 hectare

Processing: Natural

Plant Varietal: Sudan, Villa Sarchi and Catimor

Cupping Notes: rum, tangerine, vanilla, grapefruit, sweet tart, strawberry, sparkling lemonade

Finca La Hacienda farm is owned and operated by Coope Tarrazu.  For this small farm, the coffee trees are 8 years old and they have been harvesting for 5 years now. We’re offering this lot in 34.5 kilo bags to make this special coffee more accessible.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Natural
+ more info
X
Costa Rica Tirra Natural

Region: Tarrazú

Name: Tirra Natural Processed

Grade: SHB

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 2 hectares

Processing: Natural

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, blackberry jam, sweet tea and peach candy

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Honey
+ more info
X
Costa Rica Tirra Honey Process

Region: Tarrazú

Name: Tirra Honey Process

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Total Farm Area: 2 hectares

Altitude: 1,400 to 1,500 masl

Processing: yellow honey processed

Plant Varietal: Caturra and Catuaí

Cupping Notes: strawberry, mango, balanced and dry

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Pastora
+ more info
X
Costa Rica La Pastora

Region: Tarrazú

Name: Finca La Pastora

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,700 to 1,800 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: currant wine, blackberry, caramel and hazelnut 

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
San Isidro - Community Coffee
+ more info
X
Costa Rica San Isidro

Region: Tarrazú

Name: San Isidro – Community Coffee

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,450 to 1,650 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: apricot, fig, stone fruit, balanced

origin
certifications
type
farm
additional info
Sumatra Mandheling
Fair Trade Organic / Organic / Conventional
Grade I - Giling Basah
Tanah Karo
+ more info
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Indonesia Sumatra Tanah Karo

Location at Origin – Sumatra

Grade: Grade 1

Coffee: Sumatra Mandheling Tana Karo Triple Picked ACEH

Processing – Giling Basah

Plant varietal – Catimor (Ateng) & Gayo 1 (Tim-Tim)

Altitude – 1,650 to 1,650 meters above sea level

Total number of farmers – 700

Total hectares – 800

Cupping Notes – citrus, lemongrass, beet-like acidity

In the northern end of Sumatra, around 700 independent farmers grow coffee alongside their family’s food. Each producer owns from 3 to 10 hectares each, cultivating coffee in the province of Aceh near the town of Takengon. This traceable Indonesian coffee, available as a Grade 1 lot, a Grade 1 Organic, or a Grade 1 Fair Trade-Organic, was sourced through Royal Pacific Indah International. Royal Pacific, one of our exporting partners in Indonesia, began as a group of local coffee traders in Medan, North Sumatra. In just a few years, the company grew into a 20,000 square foot office and warehouse space, where the team now specializes in Sumatran coffees.

 

origin
certifications
type
farm
additional info
San Marcos
Rainforest Alliance
Extra Prime & Strictly Hard Bean
Finca Nueva Granada

Available in 2020!

+ more info
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Guatemala Finca Nueva Granada

Origin – Guatemala

Location at Origin – San Marcos

Name of Farm – Finca Nueva Granada

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,800 meters

Plant Varietal – Bourbon

Cupping Notes – Berry, green apple, jasmine, and sweet lemon with a velvety chocolate finish. 

Finca Nueva Granada, named after the last Arab Fortress in Europe, was one of the first farms to achieve Rainforest Alliance Certification.  Located between two of Guatemala’s looming volcanoes, Tajumulco and Tacana, Finca Nueva Granada has become a perfect example of how a farm can become more than a source of delicious coffee.  The farm has on site schooling and implements impressive sustainable practices for coffee processing.  Finca Nueva Granada uses its own clear spring water for pulping and implements “shade-grown” techniques to protect the environment in which it relies so heavily upon.

origin
certifications
type
farm
additional info
Chimultenango
Rainforest Alliance
Strictly Hard Bean, Prime
Pacayal
+ more info
X
Guatemala Chimaltenango

Origin – Guatemala

Location at Origin – Chimaltenango

Name of Farm – Finca El Pacayal

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,600 masl

Plant Varietal – Caturra, Catuai, Bourbon

Cupping Notes – Green Apple

Finca El Pacayal is located in San Miguel Pochuta within Chimaltenango.  The finca lies upon rich volcanic soil where the coffee is harvested from November to March and then shipped out from December to June.  Finca El Pacayal uses substainable “shade-grown” techniques.  The trees used to protect its environment and coffee trees include species like: Chalum, Gravilea, and Inga.  All of these trees help with sun filtration. This process helps the coffee trees maintain their health.  The sun filtration also maintains soil quality which is extremely important for production of coffee.

 

origin
certifications
type
farm
additional info
Mutiara, Gayo, Bener Meriah, Aceh, Sumatra
Fair Trade Organic
Grade I, Giling Basah
Mutiara Gayo Cooperative 

Coming soon!

+ more info
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Indonesia Sumatra Gayo FairTrade Organic

Origin – Indonesia

Location at Origin – Mutiara, Gayo, Bener Meriah, Aceh, Sumatra

Grade: Grade 1

Name of Farm – Mutiara Gayo Cooperative

Processing – Giling Basah (Wet Hulled)

Certification – Fair Trade Organic

Altitude – 1,200 – 1,300 masl

Plant varietal – Jember, Ateng, Bourbon, Bergandaal

Cupping notes – beets, light strawberry, chocolate

Gayo highland is the most well known place in Indonesia for it’s high quality Aribica beans and sustainably managed farms.  “Gayo” itself means “nice” and comes from the local tribe which has around 85,000 people living in the mountains where this coffee is grown.

origin
certifications
type
farm
additional info
Pengalengan, West Java
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

+ more info
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Indonesia West Java

Origin – Indonesia

Location at Origin – Pengalengan, West Java

Grade: Grade 1

Name of Farm – Smallholder Farmers

Processing – Giling Basah (Wet Hulled)

Altitude – 1,300 – 1,500 masl

Cupping notes – banana bread, malt, chocolate

The coffee farms in West Java are mostly planted in sustainable forestry operation areas allowed and controlled by the local government.  West Java was the first place in Indonesia where the Dutch first planted coffee during the Dutch Colonial conquest.

origin
certifications
type
farm
additional info
Flores - Bajawa
Grade I - Washed
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia Flores

Origin – Indonesia

Location at Origin – Ngura, Flores, Bajawa

Grade – Grade 1

Processing – Semi-washed

Altitude – 1,200 – 1,300 masl

Plant varietal – Linie S, Jember

Cupping notes – spices, melon, dark chocolate, woody, red apple

origin
certifications
type
farm
additional info
Sulawesi Toraja
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia Sulawesi Toraja

Origin – Indonesia

Location at Origin – Sulawesi, Toraja

Name of farm – Smallholder farmers

Grade – Grade 1

Processing – Giling Basah (wet hulled)

Altitude –  1,200 – 1,300 masl

Plant varietal – Linie S, Jember, Typica

Cupping notes – beets, light strawberry, chocolate

Toraja is an exotic place located in Southern part of Sulawesi province.Toraja tribe is well known for their unique culture and one of the best in the world. Toraja tribe is also a “genuine tribe” in Indonesia. The coffee farms are planted on the plateau with unique texture of the land.

origin
certifications
type
farm
additional info
Nyeri
Rainforest Alliance
AA
Nyeri Hill Estate

Sold out! New crop coming March!

+ more info
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Kenya Nyeri Hill

Origin – Kenya

Location at Origin – Nyeri – Mount Kenya (Northern Kenya)

Grade – AA

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,500 meters – grown on highland slopes

Plant varietal – SL28, SL34, & Riuru 11

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – pomegranate, apricot, plum, cherry, bergamot tea

One of the first coffee farms established in eastern Africa, Nyeri Hill Estate planted its first coffee seedling in 1914. Located two kilometers northwest of the town of Nyeri, along the Nyeri-Ihururu road, this expansive estate stretches along the slopes of the region’s central highlands.

Nyeri Hill includes 1,415 total hectares, 344 of which are devoted to coffee cultivation. Here, 300 total employees harvest three main varietals: SL28, SL34 and Riuru 11. According to World Coffee Research, the SL28 varietal tends to be drought-tolerant and high potential for cup quality. SL28 and SL34 are unique in that they were both selected from single trees in Kenya, but these varieties are also susceptible to common coffee diseases. In contrast, Riuru 11, which makes up over 18 percent of the estate’s total production, is a varietal known for its resistance to coffee leaf rust and coffee berry disease. As World Coffee Research explains, this dwarf hybrid varietal “owes its existence to a coffee berry disease (CBD) epidemic in 1968 that lead to the loss of 50% of Kenya’s production.” While each varietal’s susceptibility to disease may vary, the potential for excellence in cup quality remains constant.

Nyeri Hill is a unique coffee estate with equally distinct offerings. Here, management focuses on cultivating coffees that shine while also prioritizing the community’s long-term sustainability, both from environmental and social perspectives. The organization allocates part of its profits to academic development (with Nyeri High School), professional growth (with Kamwenja Teachers College) and community healthcare (with Mathari Mission Hospital). Along with these social commitments, the leaders at Nyeri Hill focus on reforestation in 250 hectares of the estate, preservation of natural vegetation to encourage biodiversity, and soil retention through solutions like Bermuda Grass cultivation. By approaching their role in the coffee industry holistically, Nyeri Hill Estate strikes a key balance between producing high-quality coffees and providing a high quality of life for their employees and partners.

origin
certifications
type
farm
additional info
Gedeb Yirgacheffe
Washed, Grade I
Gedeb
+ more info
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Ethiopia Gedeb Washed

Origin ­­- Ethiopia

Location – Yirgacheffe, Gedeo Zone

Grade – I

Processing method – Washed

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 -to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: clean and fruit-forward with lemon, blueberry, and blackberry notes, a bright, peppery finish, a well-balanced coffee

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

origin
certifications
type
farm
additional info
Gedeb Yirgacheffe
Natural, Grade I
Gedeb
+ more info
X
Ethiopia Gedeb Natural

Origin ­­- Ethiopia

Location – Gedeb, Gedeo Zone

Grade – I

Processing method – Natural

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: Strawberry, kiwi, blueberry, apricot, juicy and tangy

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

origin
certifications
type
farm
additional info
Yirgacheffe
Washed, Grade II
ECX
+ more info
X
Ethiopia Yirgacheffe

Origin ­­- Ethiopia

Location – Yirgacheffe

Farm – ECX Coffee

Grade – II

Processing method – Washed

Altitude -1,770 -2,200m

Cupping Notes:

Juicy, floral and fruity (blueberry, lemony).  Very clean and bright.

 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
Peaberry
Kilimanjaro Estate
+ more info
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Tanzania Mt Kilimanjaro Peaberry

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – Peaberry

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
AA
Kilimanjaro Estate
+ more info
X
Tanzania Mt Kilimanjaro AA

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – AA

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
El Águila, Valle del Caucaia
Washed Micro-lot
El Águila
+ more info
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Colombia El Aguila Microlot

Name of farm: El Águila Asotatamá

Region: El Águila, Valle del Cauca

Processing type: Fully washed, fermentation in open tanks and sun-dried on patios

Altitude: 1,750 to 2,000 meters above sea level

Cupping Notes: banana bread, grapefruit, lively acidity, watermelon

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market harvests from her family’s three coffee farms in Antioquia. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and her family have invested in other farmers throughout the country to create a modern Colombian coffee brand called Cafelumbus

The Águila is a small micro-lot procured by Cafelumbus in an effort to support as many shareholders as possible. Asotatamá is a small association comprised of 94 families of coffee producers with a common goal to produce high-quality specialty coffee.  The association is situated near the edge of Tatama National Park. Each producing member of Asotatamá owns an average of 2 acres.

origin
certifications
type
farm
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Antigua - San Rafael
Genuine Antigua
Strictly Hard Bean, Washed
Finca Urias

+ Out of stock

+ more info
X
Guatemala Finca San Rafael Urias

Origin – Guatemala

Location at Origin – Antigua – San Rafael

Name of Farm – Finca San Rafael Urias

Grade – Strictly Hard Bean

Processing – Fully Washed – 100% sun dried- no mechanical drying

Certification – Genuine Antigua

Altitude – 1500-1600 meters.

Plant Varietal – Bourbon 90% Caturra & Typica 10%

Shade grown with Gravilea and grown in volcanic loamy-sand

Cupping Notes – Very clean with a tea-like acidity, notes of honey-crisp apple, floral with brown sugar finish

San Rafael Urias is located in the highland valley of Antigua, the most traditional coffee region in the world. The farm was founded in the late 1800¹s by Rafael Valdes Quiroa. Today the farm is administered by the third generation of the Valdes family. It is situated in a very special microclimate. The naturally fertile soil is deep, loose, volcanic and sandy with good drainage. The weather is mild, with an average temperature of 77 degrees Fahrenheit, relative humidity of 60%, and 35 to 39 inches of precipitation each year. The coffee produced here, on 50% of the farm’s 226 hectares, is strictly hard bean, Bourbon, Typica and Caturra, and has been recognized for its excellent cup quality, resulting from the care given during the entire process and the knowledge and experience passed down from its founder. After being handpicked, the fruit is wet-milled traditionally, hand washed with 100% natural water, and sun-dried. The strict quality control, utilizing samples and daily cupping, maintain an even and excellent quality. The farm is surrounded by hills and crossed by the Guacalate River, which also generates hydroelectric energy to power the wet mill. The farm has a small mountain forest with several sources of clean, naturally filtered water that carries nutrients to the plants and is used both for drinking and in the pulping and washing of coffee beans. The farm also produces berries, sweet potatoes, vegetables and basic grains, as well as dairy products.

origin
certifications
type
farm
additional info
Sidamo
Grade III
ECX
+ more info
X
Ethiopia Sidamo

Origin – Sidamo

Name of Farm – ECX

Grade – 3

Processing method- Natural

Altitude -1,550-2,200 meters above sea level

Cupping Notes – muscadine grapes, funky, berry, winey

origin
certifications
type
farm
additional info
Antigua
Strictly Hard Bean
Iglesias
+ more info
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Guatemala Antigua Iglesias

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Iglesias

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 4,700 to 4900 feet

Plant Varietal – 60% Bourbon with 40% Catuai & Caturra

Cupping Notes – strawberry, Floral, Kiwi, Apple, Creamy Milk Chocolate, Baking Spices Finish

The famous ancient city of Antigua contains over 43 churches, so it is not surprise that this special coffee gets the brand “Iglesias.” Antigua Iglesias comes from the Plantation Santo Tomas and El Vallecito. Both are located in Ciudad Vieja in the state of Sacatepéquez at the slopes of the Volcano Agua. The coffee grows under Gravilea trees in rich volcanic soil. After harvest, the coffee is brought to the famous mill, Concepcion Escuintla. During the coffee’s time at Concepcion, it is sundried on patios, separated by size, density, and color. The result is a superior coffee with extreme complexities.

origin
certifications
type
farm
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Antigua
Rainforest Alliance
Strictly Hard Bean
Finca Medina & Anexo Portal
+ more info
X
Guatemala Finca Medina Anexo Portal

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Finca Medina & Anexo Portal

Grade – Strictly Hard Bean

Processing – Washed & Natural

Altitude – 1,700 meters above sea level

Plant Varietal – Bourbon & Marsellesa

Washed Cupping Notes: honeycomb, dried apricot, yellow, apple, grape, lime

Natural Cupping Notes: cange sugar, watermelon, strawberry, fig

For over 20 years, we’ve been proud to partner with Finca Medina in Antigua, Guatemala. Nestled among three volcanoes, Acatenango, Fuego and Agua, the city of Antigua was once the capital of the Spanish Empire in Central America, but it’s now known for stunning colonial architecture and the nearby farms that produce some of the regions highest-quality coffee.

Antigua’s climate, high altitude, fertile volcanic soils, and a distinct agricultural tradition make this city an ideal location for producers like Finca Medina, a company that has been producing coffee since 1842.

origin
certifications
type
farm
additional info
Huehuetenango
Strictly Hard Bean
Finca El Paternal & Finca Nueva Palmira
+ more info
X
Guatemala Huehuetenango

Origin – Huehuetenango, Guatemala

Name of Farm – Ixlama

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 1,524 to 1,830 masl

Plant Varietal – 50% Bourbon and 50% Caturra

Cupping Notes – juicy strawberry, bright, clean, balanced

Ixlama from Huehuetenango, Guatemala, comes from specialty-selected small producers, like Finca El Paternal and Finca Nueva Palmira, from the highlands of San Pedro Necta and La Libertad in the state of Huehuetenango. This shade-grown coffee is harvested and brought to the mill where it is sun dried on a patio and placed in “guardiolas.”  It is separated by color via computer and density/size mechanically which results in a superior, clean, bright cup.

origin
certifications
type
farm
additional info
Ethiopia, Yirgacheffee
Swiss Water Decaf
+ more info
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Swiss Water Ethiopian Yirgacheffee

Cupping Notes: lemon, honey-nut cheerios. cherry

One of our freshest decaf options, this Ethiopian Yirgacheffee has been decaffeinated using the Swiss Water Process, known industry-wide to give green coffees new life through the company’s proprietary process involving Green Coffee Extract (GCE).

As Swiss Water explains, “caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium,” creating clean, complex decaf coffee options in the process.

origin
certifications
type
farm
additional info
Muyinga, Butihinda
Washed
Murago Washing Station
+ more info
X
Burundi Murago

Origin – Burundi

Washing Station – Murago

Region – Muyinga, Butihinda

Altitude – 1,650 -1,750 meters above sea level

Processing – Washed

Drying method – Sun-dried on raised beds

Plant varietal – Bourbon

Cupping notes – mint, apricot, vanilla, botanical

Leading the charge for this coffee is Angèle Ciza, CEO of Kahawa (“coffee” in Swahili) Company, a leader in sustainability and women’s empowerment in Burundi. She believes that good coffee is achieved by using best practices in the nurseries and during picking but by also investing in additional training, environmental protection, social infrastructure, and cost sharing reductions for their producers. For her, investing in those who grow coffee, especially women, is essential to further developing Burundi.

Her company, Kahawa Company, also known as KALICO, operates seven washing stations in northeast Burundi, specifically in the Kirundo and Muyinga provinces. In the Muyinga province, you will find the Murago washing station, one of seven owned by KALICO. The mill draws in coffee from 3,023 producers from Bonero hill, who primarily grow the Bourbon variety. This coffee is selected from a combination of smallholder farmers in Butihina commune, lying between 1650m and 1750m above sea level, and processed at the Murango washing station. It is one of many coffees processed at Murango, and the collection of mills run by KALICO, which have placed several top scoring coffees in past Burundi COE competitions.

origin
certifications
type
farm
additional info
Antioquia
Rainforest Alliance
Excelso
Finca La Cascada
+ more info
X
Colombia Finca La Cascada

Region: Ciudad Bolivar, Farallones, Antioquia

Variety: Caturra & Colombia

Altitude: 1,650 meters above sea level

Drying Process: Mechanical and solar

Fermentation: Fully washed 15-hour tank fermentation

Notes: cranberry, chocolate, candied orange, caramel

In the western mountain range of southwest Antioquia, La Cascada Group has operated as a family-run business for more than 100 years. Since the beginning, the group has been committed to the social and environmental well being of their ancestor’s land. Innovation in their processing and quality are at the forefront of their mission. Working with Rainforest Alliance is one of the many ways they work to support their vision.

La Cascada employs 170 people and has over 250 seasonal pickers.  Good accommodations, food, and fair payment ensure a culture of commitment and respect on the farm and help contribute to an excellent resulting crop.

La Cascada is a member of DelosAndes Cooperative, whose mission is to improve the income of coffee families, allow access to more specialty markets, provide better working conditions and education for farmers, and improve the sustainability of coffee production. All of these efforts are made to ensure the permanence of their business for future generations of coffee farmers.

 

origin
certifications
type
farm
additional info
Santa Rosa de Copán
Organic
Strictly High Grown
Beneficio Santa Rosa
+ more info
X
Honduras Beneficio Santa Rosa

Region: Santa Rosa de Copán

Producer Group: Beneficio Santa Rosa

Certification: Organic

Altitude: 1,100 to 1,600 meters above sea level

Processing: Washed

Harvest Season: December to March

Cupping Notes:  chocolate, grape, light berry, rose, lemon

The Copán Department of Western Honduras, a historically prominent area for the ancient Mayan civilization, is known for its fine cigars, tobacco, and of course, coffee. Here you can find Beneficio Santa Rosa de Copan, a dry mill and exporter working with small community cooperatives to produce specialty coffee and connect them to international markets.

Beneficio Santa Rosa was founded in 2005 with the intent of helping facilitate the exportation of high-quality coffee from western Honduras. Since then, they have continuously worked with various smallholder farmers, regional producer groups, associations, and cooperatives to promote specialty coffee in the region. For Beneficio Santa Rosa, coffee quality is the focus, and traceability is the method of ensuring it, for each lot is tagged so it can be traced back to its origin.

This organic certified lot of coffee is sourced from several small community cooperatives and processed by Beneficio Santa Rosa. Grown in soils rich with clay minerals, a building block for organic matter, these coffees showcase the rich quality potential present in Honduras. The pleasantly clean final cup is an ode to the hard work put in by the small-holder cooperatives and Beneficio Santa Rosa to bring this coffee to life.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Cuesta - Community Coffee
+ more info
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Costa Rica La Cuesta

Region: Tarrazú

Name: La Cuesta, a community coffee from 20 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,500 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, caramel, bright acidity

origin
certifications
type
farm
additional info
Chiapas
FairTrade Organic
Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas
+ more info
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Mexico FESICH
Farm – Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas

Region – Angel Albino Corzo, Chiapas

Process – Washed & Sun-Dried

Altitude – 1,100 -1,800 meters above sea level

Variety – Bourbon, Caturra, Sarchimor, Catimor, Costa Rica & Marago

Federación de Sociedades Coopertivas Indígenas y Ecológicas de Chiapas (also known as FESICH or FIECH) was founded by farmer groups from Tzotzil, Tzeltal, Mame, Chuj and Zoque. The cooperative has over 3,300 members, primarily indigenous farmers and their families. Each producer does their own wet milling and dries the coffees on their own patios before delivering the coffee to the cooperative. Since the founding of FESICH they have established a renovation program, built a nursery that now houses over two million coffee plants and offers training programs for leaf rust treatment. In addition, producer members have access to small producer financing.

Cupping Notes – vanilla, dark chocolate and cranberry. 

origin
certifications
type
farm
additional info
Jinotega
Rainforest Alliance
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua RA Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certification – Rainforest Alliance

Harvest – December to March

Altitude – 1100 – 1300 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catua

Cupping Notes – cherry, pecan, pineapple, plum, honey

This coffee is produced under out Program Cafe Ecoforestal, an environmentally-friendly system, where farmers establish hardwood trees, fruit trees, banana plants, cover crops and coffee.

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Jinotega
Fair Trade
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua FT Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certificate – Fair Trade

Harvest – December to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

Cupping Notes – hazelnut, red plum, candied almond

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Southern Nyamagabe
Micro-lot
Ibisi Mountain
+ more info
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Rwanda Ibisi Mountain

Origin ­­- Rwanda

Location – Southern Nyamagabe

Farm – Ibisi Mountain

Processing method – Fully washed after a wet fermentation process, then dried on raised beds for 10 to 14 days

Altitude – 1700 meters

Varietal – Red Bourbon

Cupping Notes: Apricot, floral, honeyed, cherry fragrance with a delicate body

The Ibisi Mountain Hills washing station is located in the hills of
Southern Rwanda, just a short drive from the Nyungwe Forest, which
has been traced as the source of the Nile River. Bernard Uwitije, a
native of the area, had been trading non-washed, ordinary coffee up
until 2015, when he realized the potential for fully washed,
specialty grade coffee. He built his first washing station, Gitega
Hills, which operated successfully in his first year and he decided
to expand the operations by building a second washing station,
Ibisi Mountain. The quality at both stations remain outstanding.

origin
certifications
type
farm
additional info
West Nyamasheke
Micro-lot
Ruvumbu
+ more info
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Rwanda Ruvumbu

Origin ­­- Rwanda

Location – West Nyamasheke

Farm – Ruvumbu

Processing method – Fully washed after a dry fermentation period, then dried on raised beds for 10 to 14 days

Altitude – 1,800 masl

Varietal – Red Bourbon

Cupping Notes – Sweet citrus, round body, pomegranate, fig, clementine, lime finish

The Ruvumbu Washing Station, once cooperative-owned, formerly processed around
100 metric tons of coffee cherries. Now that the station is under the ownership and
management of a private investor, it has produced 250 metric tons of cherries
for the first time this year. Ruvumbu uses a single-disc McKinnon
depulper and raised drying beds. Rwanda Trading Company is
responsible for milling and exporting 100 percent of Ruvumbu’s parchment
and green coffee. Despite the small volume from Ruvumbu, the
station has some of the best quality coffee in Rwanda. Ruvumbu
took 3rd place overall in the 2014 Rwanda Cup of Excellence
Competition and was given a Presidential Award for receiving a
cupping score above 90 points.

origin
certifications
type
farm
additional info
Antioquia
Natural Micro-lot
La Conchita

Sold out!

+ more info
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Colombia La Conchita Microlot

Name of Farm: La Conchita

Producer: Catalina Vásquez and her family

Region: Ciudad Bolívar, Antioquia

Processing type: Naturally-processed and sun dried for 12 days

Fermentation: 15 hours

Altitude: 1,650 to 1,850 masl

Plant varietal: 100 percent Caturra

Cupping Notes: grapefruit, rose, pineapple, mango, cherry,
watermelon, hard candy and rum

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market her family’s three coffee farms in Antioquia, creating a brand called Cafelumbus. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and Cafelumbus have invested in modern processing techniques not yet common in Colombia. This naturally-processed, 5-bag microlot from Finca la Conchita has been through a 15-hour fermentation process and 12-day drying period after growing at an elevation of 1,650 to 1,850 meters. Cafelumbus utilizes the expertise of Jairo, an employee who directs the processing experiments at the beneficio of Finca la Gabriela.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Divisa

+ Out of stock

+ more info
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Colombia La Divisa Microlot

Name of Farm: La Divisa

Farmer: Vallejo Arenas Vidal Hernando

Region: Antioquia

Processing type: Fully washed and sun dried

Fermentation: 24 hours

Altitude: 1,850 masl

Plant varietal: Caturra and Colombia

Total farm area in production: 3 hectares

Cupping Notes: black cherry, brown sugar, caramel, floral, creamy body, clean

In the rolling hills of the Buenos Aires municipality, producer Vallejo Arenas Vidal Hernando operates a 3-hectare farm alongside his son. The families share a beneficio within a stunning mountainous landscape, which reaches an altitude of 1,850 meters. Just before his parents’ deaths, Hernando purchased his property as a symbol of his family legacy. Both his parents worked as coffee pickers but never owned a farm themselves, so now he carries on the tradition of cultivating coffee in the Antioquia region with pride.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Aquiares Caturra Peaberry
+ more info
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Aquiares Washed Peaberry

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing type: Depulped with a Penagos DCV 306, mechanically washed and dried for 32 hours in a guardiolas

Altitude: 1,200 to 1,350 masl

Plant Varietal: Caturra Peaberry

Harvest Dates: October 2017 to January 2018

Cupping Notes: honey, lemon, with an almond fragrance and overall complexity

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Entre Rios
+ more info
X
Aquiares Washed Entre Rios

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing Type: Depulped with a Penagos DCV 306, mechanically washed with a partial fermentation and dried for 32 hours using guardiolas

Altitude: 1,070 to 1,175 masl

Plant Varietal: Marsellesa and Red Obota (both Timor Hybrid + Villa Sarchi)

Harvest Dates: November 2017 to February 2018

Cupping Notes: banana, plum, peach, pomegranate, bright and complex

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Cauca
Fair Trade Organic
Washed Excelso
Asociación de Caficultores Ecológicos del Cauca
+ more info
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Colombia Cauca ACEC

Farmer Association: Asociación de Caficultores Ecológicos del Cauca

Region: Popayán, Cauca, Colombia

Processing Type: Fully washed and sun dried

Altitude: 1,850 masl

Plant Varietal: Caturra, Castillo, Colombia, and Typica

Total Farm Area: 1.5 hectares for each producer

Cupping Notes: honeysuckle aroma, raspberry, caramel and a bright acidity

The Asociación de Caficultores Ecológicos del Cauca (ACEC) is a farmer-focused organization based in Cauca, Colombia, a region in southwest of Colombia along the Pacific Ocean. The ACEC includes 392 members who export an average of 3,500 bags per year. This region is known for its biodiversity, boasting over 1,200 bird species, plus most farms in the area utilize the shade from over 33 tree species.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
El Batallón

+ Landing in late July

+ more info
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El Salvador Mapache Pacamara Honey

Name of Farm: Mapache

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honeyed, dried on African raised beds for 20 days

Altitude: 1,350 masl

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: white grape, honey, blueberry candy, starfruit, with a vibrant acidity and hoppy finish

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Pacamara varietal is selected and picked with a particular level of care, as this varietal requires more time to ripen than others. This specific lot comes from a part of the farm called El Batallón, which can be difficult to access due to its narrow roads. Here, nimble pickup trucks haul small loads of cherries to transfer to a larger truck parked at a nearby soccer field at Finca El Naranjito. Drivers bring the cherries to Beneficio El Recreo, where the entire wet milling process is done manually for this coffee. Mapache uses a manual depulper before carrying the coffee in small batches to African raised beds where they dry for nearly 20 days. The Pacamara varietal, first created in 1958, was derived by crossing the Pacas and Maragogipe varietals. This particular lot, one of our favorite Salvadoran coffees of the season, balances notes of brown sugar and citrus with a unique hoppy finish.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Mapache Partida #74 Fantastic Four Casa de Zinc
+ more info
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El Salvador Mapache Partida 74

Name of Farm: Mapache Partida #74 Fantastic Four Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo, then sun dried on clay patios

Altitude: 1,400 meters above sea level

Plant Varietal: Red & Orange Bourbon

Cupping Notes: white grape and dried fruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this washed Bourbon lot one of their Fantastic Four Coffees. This specific lot comes from Vía María which is the highest part of the farm.  The farm is planted with entirely pure Orange & Red Bourbon plants.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Honey, Strictly High Grown
Finca El Naranjito
+ more info
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El Salvador Mapache Partida 112

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honey

Altitude: 1,400 meters above sea level

Plant Varietal: Bourbon

Cupping Notes: kiwi, brown sugar, honey, tropical, orange blossom

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this Bourbon Honey lot one of their “Fantastic Four Coffees”. It was processed 100% by hand at their milling station. The fresh cherries are first floated using barrels full of clean water, then the pulp is separated using a manual pulper that uses no water at all. The mucilage covered beans are dried on their raised beds for more than 15 days. Partida 112 was picked in the middle of harvest when most of the cherries are perfectly ripe, making selection easier. The cherries come from unique rows of Bourbon planed at 1350 meters above sea level on “El Tamagás” peak, a mountain named from the poisonous snake that inhabits the mountains of Concepción de Ataco.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Finca El Naranjito I & II and Finca Casa de Zinc
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El Salvador Mapache Estate SHG

Name of Farm: Mapache Finca El Naranjito I & II and Finca Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo

Altitude: 1,300 masl on average

Plant Varietal: Pacas and Bourbon

Cupping Notes: tart, cinnamon spice and caramel sweetness

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Gifted with an ideal climate for growing coffee, Finca El Naranjito and Casa de Zinc sit at an average of 1,300 meters above sea level with a stellar view of the Pacific Ocean. El Imposible National Park, the largest forest reserve in El Salvador, sits just one mile away. As with every coffee we source through Mapache, you can be sure that thoughtful preparation and consistency shine through in the cup.

origin
certifications
type
farm
additional info
Kigali
Peaberry
Inzovu
+ more info
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Rwanda Peaberry Inzovu

Origin ­­- Rwanda

Location – Kigali

Farm – Inzovu

Processing method – Fully washed

Altitude – 1,400 – 1,900 meters above sea level

Varietal – Bourbon & Typica

Cupping Notes –  fig, cantaloupe, and orange with a syrupy body

Our Inzovu PB coffee blend comes from 75 washing stations in RTC’s supply chain. 16 of those washing stations are owned by RTC, and the rest are pre-financed and work exclusively with RTC. The coffee is gown in fertile volcanic soil at an altitude of 1400 meters and above. The cherries are selectively handpicked, wet-processed, and sun-dried on raised tables for a period of 15-20 days. After drying, the parchment is delivered to RTC’s dry mill for hulling and grading, whereby the round beans get separated from the normal flat beans. The Inzovu PB brings unique features to the taste of Rwandan coffee, with balanced acidity, mellow body, and a sweet lingering aftertaste

origin
certifications
type
farm
additional info
Qusac Decaf
Blend
+ more info
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Qusac Decaf

“All decaffeinators utilize the same steps to accomplish the extraction of caffeine from green coffee. The steps include Steaming, Hydration, Extraction and Drying. All of the steps are done in 3 primary pieces of equipment. First is the Pre-treatment tank, second is the Extractor and the last step is done in the Dryer. Each piece of equipment is designed to specifically achieve a desired result. The internal design differentiates the decaffeinated coffee processors.

Our proprietary DFE Decaf Process ® design enhancements provide the platform necessary to achieve coffee decaffeination with considerably less drain on resources. By reducing the amount of resources and energy required to produce our decaffeinated coffee, we have drastically reduced our carbon footprint once again. Our proprietary DFE Process ® has positioned QUSAC as the leader in the decaf industry for the lowest carbon emissions.

By using Green Chemistry, our DFE Decaf Process ® has achieved the incredible results in our flavour profiles. Our team has determined the optimal parameters to target the caffeine with surgical precision and remove it from the green coffee beans. We named this step Target Specific Extraction Technology (TSET). TSET not only extracts the caffeine with surgical precision, it can also be used to extract unwanted mould and fungi such as the one responsible for the production of naturally occurring chemical compounds known as Mycotoxins. The end result is a decaffeinated coffee overflowing with its natural flavours.

Our DFE Decaffeinated coffee is the best tasting decaf with the lowest carbon footprint and presents the consumer with a decaffeinated cup of coffee that is free of pesticides, insecticides and fertilizers. Our decaffeinated coffee is clean, fresh, healthy and eco-friendly. It is the socially responsible choice.” – Qusac Decaf

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Ibonia Estate
+ more info
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Kenya Kiambu Ibonia Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL28 & SL34

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Three kilometers south of the town of Kiambu, 105 hectares of land creates Ibonia Estate. Leaders of the property, which lies 1,700 meters above sea level, focus on organic matter management and soil conservation as top priorities in coffee production. Ibonia Estate sees the value of the region’s soil – a deep, reddish-brown composition known as Kikuyu loam – and recognizes its role in developing to the distinctive qualities of their coffee offerings.

Aside from the farm’s soil, Ibonia Estate embraces its local climate, which features cool, wet periods from May to July. This environmental pattern allows the coffee plants to mature slowly and develop complexity in flavor. Each day, 200 community workers gather at Ibonia Estate to harvest, wash, and sort the day’s share of the 180 tons of coffee the property exports each year. Ibonia Estate primarily cultivates SL28 and SL34 varieties, both known for communicating exceptional quality in the cup.

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Yadini Estate
+ more info
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Kenya Kiambu Yadini Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL34, Ruiru 11 & Batian

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Established in 1924, Yadini Estate lies at an elevation of 1,600 meters above sea level in the county of Kiambu. Just four kilometers from the town of Ruiru, this farm lies on the expansive slopes of the Aberdare mountain range in the central highlands, where volcanic soils containing nitisols, ferralsols plinthosols, known for their rich mineral nutrients, create a stable environment for coffee cultivation. Here, 800 employees tend to 171,000 coffee trees of the SL34, Ruiru 11 and Batian varietals. Released in Kenya in 2010, the Batian varietal tolerates leaf rust, resists coffee berry disease and produces large beans of high cup quality, according to the World Coffee Research variety catalog.

Bluegrass grows between rows of coffee in the field, where the plant is utilized as mulch because of its ability to improve soil structure during decomposition. In addition, the estate conserves the quality of this soil by planting natural shade trees such as figs, red stink wood and Egyptian rattle pod. Yadini Estate maintains an open environment for wildlife like hares, dik-dik antelope, moles and porcupines, preserving local biodiversity, and utilizes a nearby water source, the Ruiru River, for wet processing and irrigation.

origin
certifications
type
farm
additional info
Gedeb, Yirgacheffe
Organic
Grade 1
Metad
+ more info
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Ethiopia Gedeb

​Origin – Ethiopia

Location at Origin – Gedeb, Yirgacheffe

Grade – Grade 1 

Processing – Washed & Natural

Altitude – 1,700 to 2,200 meters above sea level

Variety – Local Landrace Varieties

Soil Type – Volcanic red soils

Washed cupping notes: lemon, blueberry, organge, rose, melon, tea-like finish

Natural cupping notes: berry jam, vanilla, grapefruit, jasmine, strawberry wine, sparkling finish

​​Aman Adinew, CEO of METAD agricultural​ ​group, is the type of person whose infectious​ enthusiasm commands an entire room. By​ ​offering these excellent washed and​ ​naturally-processed lots from Gedeb and​ ​Hambela, we’re able to pass along that​ ​enthusiasm to our​ partners here in the U.S.​ ​Our team at Balzac feels confident that​ ​METAD’s coffees are some of the cleanest,​ ​most complex we’re able to offer every year.​ ​With his agricultural group, Aman works to​ ​influence Ethiopia’s coffee communities and​ ​their partners in consuming countries​ ​across​ ​the​ ​world. METAD owns Africa’s first SCA-​ ​certified quality control lab and the​ company provides post-harvest training and​ ​health benefits to its employees, keeping in​ ​mind that in order for a company to thrive,​ ​its employees and the communities it works​ ​in must also thrive.​ 

This coffee comes from METAD’s Gedeb​ ​site in the fertile Southern Nations,​ ​Nationalities, and Peoples’ Region (SNNPR)​ ​of Gedeb, found within the Gedeo zone,​ ​approximately 437​​kilometers south of​ ​Addis Ababa. Here METAD operates a​ ​washing station and dry mill,​ ​employing 28​ ​permanent staff and 700 seasonal​ ​employees between this station and their​ ​partner station in Hambela. Seventy percent​ ​or more of these staff members are women,​ ​ plus METAD partners with over 700 out-​​growers to provide best practices on​ growing, harvesting and selling coffee.​ ​
This coffee, which includes Arabica and​ ​Local Landrace Varieties, was grown at an​ ​altitude of​ 1,770 to 2,200 meters above sea​ ​level. Both washed and natural iterations of​ ​this coffee present​ ​complex, fruit-forward​ ​taste notes that we look for and love in​ ​Ethiopian coffees.
origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Natural, Strictly Hard Bean
Finca El Naranjito

Sold out!

+ more info
X
El Salvador Mapache Pacamara Natural

Name of Farm: Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,350 meters above sea level

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: caramel, mango, grapefruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Much like it’s honeyed counterpart, Mapache’s Pacamara Natural is characterized by its thoughtfulness through the entire harvesting and milling process. The area where this Pacamara cultivar is located is privileged, totally protected from the strong winds and direct sunlight. It is also surrounded by untouched forests that provide the trees with great amounts of natural nutrients and minerals. Mapache’s team of coffee pickers delicately select the ripest cherries to ensure longevity and continual protection. At the processing station, the coffee is floated and then spread over moveable drying beds. The coffee is then monitored constantly for 25 days to ensure even drying. This lot of bronzed-leaved Pacamara is 4 years old and produces a coffee with a particular grapefruit note, lingering aftertaste and some hints of caramel and mango.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Natural, Strictly Hard Bean
Santa Erlinda
+ more info
X
El Salvador Mapache Sampacho Natural Santa Erlinda

Name of Farm: Santa Erlinda

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,300 masl on average

Plant Varietal: Sampacho

Cupping Notes: strawberry, spices, pineapple

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Santa Erlinda is a small farm located in the town of Salcoatitán, Sonsonate. Santa Erlinda receives more than 3000 mm of rain a year, making it a very fertile land for growing coffee. The Sampacho cultivar is nestled among cedar trees and surrounded by Copalchi windbreakers. 

Santa Erlinda goes back three generations. It is a small but very productive farm that was replanted in 2014 after the coffee rust breakout of 2012 wiped out the entire farm. The property is now taken care of 5 young farmers who work yearlong doing every task needed to produce great coffee. When the harvest is ready, the families that live nearby come to carefully select the cherries that are then processed in Beneficio Recreo.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Carrizal - Community Coffee
+ more info
X
Costa Rica Carrizal

Region: Tarrazú

Name: Carrizal, a community coffee from 70 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,650 to 1,750 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: funnel cake, lime, hazelnut

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Llano Bonito - Community Coffee
+ more info
X
Costa Rica Llano Bonito

Region: Tarrazú

Name: Llano Bonito, a community coffee from 80 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,450 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: prune, kiwi, apple, lime

origin
certifications
type
farm
additional info
Fredonia, Antioquia
Natural, Micro-lot
El Balcón
+ more info
X
Colombia El Balcón Microlot

Name of farm: El Balcón

Region: Fredonia, Antioquia

Processing type: Natural, selective picking, sun-dried

Altitude: 1,400 to 1,900 meters above sea level

Cupping Notes: berry, dark cherry, dried fruit, pineapple, tropical, boozy

Just an hour and a half outside of Medellin lies El Balcón, a family-owned farm. The company was originally founded in 1991 by Humberto Restrepo, but is now run by the visionary and innovator Yenny Restrepo. Antioquia, a Colombian region famous for their coffee and ecotourism, is bolstered by companies like El Balcón, who have strived to not only create luxurious coffee, but to do it sustainably.

With such eco-friendly innovation came a change to their business model. A few years ago, the general manager of El Balcón, Gabriel, decided to experiment with producing natural coffee. The idea then was to enable El Balcón to distinguish themselves amongst the heavy-hitting coffee producers of Colombia. Having succeeded, they are able to produce natural coffees at a competitive volume with consistent quality. 

origin
certifications
type
farm
additional info
Sul de Minas, Minas Gerais
Rainforest Alliance
Estate Coffee
Fazenda Do Salto
+ more info
X
Brazil Fazenda Do Salto

Name of farm: Fazenda Do Salto

Region: Sul de Minas, Minas Gerais

Processing type: Natural

Variety: Yellow Bourbon, Mundo Novo, Icatu

Altitude: 1,080 to 1,140 meters above sea level

Cupping Notes: buttery, caramel, hazelnut, brown sugar finish 

Dr. Fabio Araujo Reis, owner at Fazenda do Salto, works with his two sons to run their family farm and allow it to thrive. Andre and Juca work with 35 year-round employees, many of whom grew up near the farm, choosing to return to Fazenda do Salto after finishing school. Here, coffee is harvested mechanically, dried on 8 rotational machines and 8 static layer dryers, which maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for 4 days before switching to warm air for 3 additional days until moisture content reaches 15 percent. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11 percent moisture.

origin
certifications
type
farm
additional info
Sul de Minas, Minas Gerais
Rainforest Alliance
Peaberry
Fazenda Do Salto
+ more info
X
Brazil Fazenda Do Salto Peaberry

Name of farm: Fazenda Do Salto

Region: Sul de Minas, Minas Gerais

Processing type: Natural

Altitude: 1,080 to 1,140 meters above sea level

Cupping Notes: buttery, caramel, hazelnut, brown sugar finish 

Dr. Fabio Araujo Reis, owner at Fazenda do Salto, works with his two sons to run their family farm and allow it to thrive. Andre and Juca work with 35 year-round employees, many of whom grew up near the farm, choosing to return to Fazenda do Salto after finishing school. Here, coffee is harvested mechanically, dried on 8 rotational machines and 8 static layer dryers, which maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for 4 days before switching to warm air for 3 additional days until moisture content reaches 15 percent. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11 percent moisture.

origin
certifications
type
farm
additional info
Waghi Valley, Jiawaka Province
Washed, Estate Coffee
Sigri Coffee Estate
+ more info
X
Papua New Guinea Sigri Estate

Farm: Sigri Coffee Estate

Region: Waghi Valley, Jiawaka Province

Processing type: Washed

Variety: Typica, Arusha, Caribbean Blue, Catimor, Maragogype

Altitude: 1,550 meters above sea level

Cupping Notes: green apple, honey, peach, pecan, melon, starfruit acidity

The Sigri coffee estate is located in the Waghi Valley, a fertile region of the western highlands and Jikawa Province of Papua New Guinea. It is a part of the Carpenter Estates, a collection of three farms which span over 3000 hectares of coffee and tea. The 125-acre Sigri estate stands at 1,500 MASL and uses precisely managed shade trees to promote even coffee ripening, improved quality, and diversified wildlife habitat. The estate and those nearby are home to some 90 various species of birds, resulting in being awarded “bird-friendly” status. 

The quality of coffee produced is representative of the unique factors that go into its production. The coffees planted at Sigiri Estate are all of Typica origin, originating from seeds of the Jamaica Blue Mountain variety planted here many years ago. Following strict quality control measures, the coffee is wet-processed throughout a three-day fermentation process and then sun-dried for 10 to 14 days. After hulling, the coffees are sorted using both color sorting machines and hand-sorting to ensure consistency and quality. The end result of this rigorous quality control is a uniquely complex coffee truly reminiscent of PNG. The final cup is medium-bodied, layered with tropical fruits and soft lemon acidity that finished with milk chocolate and spice notes.

origin
certifications
type
farm
additional info
Ciudad Bolivar, Antioquia
Washed, Single Farm
La Reserva
+ more info
X
Colombia La Reserva

Farm: La Reserva

Region: Ciudad Bolivar, Antioquia

Processing type: Fully washed, fermentation in open tanks and sun-dried on raised beds

Variety: Caturra & Colombia

Altitude: 1,600 to 2,000 meters above sea level

Cupping Notes: grape, mandarin organge, lime, honey

Located in Ciudad Bolivar, Antioquia, La Reserva exemplifies the struggle that is coffee farming, but also a sign of what’s possible with perseverance. The 52-acre farm is split between two areas, and nearly half this land is within a protected nature preserve and is home for a wide diversity of plants and animals, including the endangered Andean Bear. The other half of the land lies on its own and has seen its fair share of challenges, as the previous owners were unable to maintain it due to insufficient profit from low coffee prices.

The land has now been taken over by a pioneering farmer, Juan Felipe, who looked past the abandoned plots and saw the teeming potential for specialty coffee. Noticing the fertile lands and high altitudes, between 1,600 m.a.s.l. and 2,000 m.a.sl., Juan took the initiative to breathe new life into this beautiful farm.

In its second year of focused specialty production, the coffees from La Reserva are already showcasing the depth and diversity of its land. Consisting primarily of Caturra and Colombia varieties, the coffee possesses pronounced citrus fruit character, natural sweetness, and pleasantly creamy body. The utilization of various processing techniques, whether it be washed, honey, or natural, only further accentuates the diversity of flavors possible from the coffee at La Reserva.

origin
certifications
type
farm
additional info
Urrao, Antioquia
Washed Chiroso Micro-lot
Cafelumbus
+ more info
X
Colombia Urrao Chiroso Micro-lot

Region: Urrao, Antioquia

Processing type: Washed

Variety: Chiroso

Altitude: 2,200 meters above sea level

Cupping Notes: jasmine, mandarin orange, chocolate

Urrao is one of the loveliest municipalities in Antioquia, which you can find high in the southwest mountains, in the valley of Penderisco river. This municipality used to be very affected by guerrillas bands, but now it is peaceful and that has allowed reinforcing a coffee-growing culture in its fertile soils. Some of the most outstanding coffees of Antioquia are produced here.

Chiroso – a rare variety originating from the Urrao region. It is characterized by its elongated cherry and floral and fruity flavor notes.

Burundi
origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
F1 La Hacienda Natural Processed

+ Sold out!

+ more info
X
Costa Rica F1 “La Hacienda” Natural

Region: Tarrazú

Name: F1 La Hacienda Naturally Processed

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 1 hectare

Processing: Natural

Plant Varietal: Sudan, Villa Sarchi and Catimor

Cupping Notes: rum, tangerine, vanilla, grapefruit, sweet tart, strawberry, sparkling lemonade

Finca La Hacienda farm is owned and operated by Coope Tarrazu.  For this small farm, the coffee trees are 8 years old and they have been harvesting for 5 years now. We’re offering this lot in 34.5 kilo bags to make this special coffee more accessible.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Natural
+ more info
X
Costa Rica Tirra Natural

Region: Tarrazú

Name: Tirra Natural Processed

Grade: SHB

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 2 hectares

Processing: Natural

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, blackberry jam, sweet tea and peach candy

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Honey
+ more info
X
Costa Rica Tirra Honey Process

Region: Tarrazú

Name: Tirra Honey Process

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Total Farm Area: 2 hectares

Altitude: 1,400 to 1,500 masl

Processing: yellow honey processed

Plant Varietal: Caturra and Catuaí

Cupping Notes: strawberry, mango, balanced and dry

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Pastora
+ more info
X
Costa Rica La Pastora

Region: Tarrazú

Name: Finca La Pastora

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,700 to 1,800 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: currant wine, blackberry, caramel and hazelnut 

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
San Isidro - Community Coffee
+ more info
X
Costa Rica San Isidro

Region: Tarrazú

Name: San Isidro – Community Coffee

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,450 to 1,650 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: apricot, fig, stone fruit, balanced

origin
certifications
type
farm
additional info
Sumatra Mandheling
Fair Trade Organic / Organic / Conventional
Grade I - Giling Basah
Tanah Karo
+ more info
X
Indonesia Sumatra Tanah Karo

Location at Origin – Sumatra

Grade: Grade 1

Coffee: Sumatra Mandheling Tana Karo Triple Picked ACEH

Processing – Giling Basah

Plant varietal – Catimor (Ateng) & Gayo 1 (Tim-Tim)

Altitude – 1,650 to 1,650 meters above sea level

Total number of farmers – 700

Total hectares – 800

Cupping Notes – citrus, lemongrass, beet-like acidity

In the northern end of Sumatra, around 700 independent farmers grow coffee alongside their family’s food. Each producer owns from 3 to 10 hectares each, cultivating coffee in the province of Aceh near the town of Takengon. This traceable Indonesian coffee, available as a Grade 1 lot, a Grade 1 Organic, or a Grade 1 Fair Trade-Organic, was sourced through Royal Pacific Indah International. Royal Pacific, one of our exporting partners in Indonesia, began as a group of local coffee traders in Medan, North Sumatra. In just a few years, the company grew into a 20,000 square foot office and warehouse space, where the team now specializes in Sumatran coffees.

 

origin
certifications
type
farm
additional info
San Marcos
Rainforest Alliance
Extra Prime & Strictly Hard Bean
Finca Nueva Granada

Available in 2020!

+ more info
X
Guatemala Finca Nueva Granada

Origin – Guatemala

Location at Origin – San Marcos

Name of Farm – Finca Nueva Granada

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,800 meters

Plant Varietal – Bourbon

Cupping Notes – Berry, green apple, jasmine, and sweet lemon with a velvety chocolate finish. 

Finca Nueva Granada, named after the last Arab Fortress in Europe, was one of the first farms to achieve Rainforest Alliance Certification.  Located between two of Guatemala’s looming volcanoes, Tajumulco and Tacana, Finca Nueva Granada has become a perfect example of how a farm can become more than a source of delicious coffee.  The farm has on site schooling and implements impressive sustainable practices for coffee processing.  Finca Nueva Granada uses its own clear spring water for pulping and implements “shade-grown” techniques to protect the environment in which it relies so heavily upon.

origin
certifications
type
farm
additional info
Chimultenango
Rainforest Alliance
Strictly Hard Bean, Prime
Pacayal
+ more info
X
Guatemala Chimaltenango

Origin – Guatemala

Location at Origin – Chimaltenango

Name of Farm – Finca El Pacayal

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,600 masl

Plant Varietal – Caturra, Catuai, Bourbon

Cupping Notes – Green Apple

Finca El Pacayal is located in San Miguel Pochuta within Chimaltenango.  The finca lies upon rich volcanic soil where the coffee is harvested from November to March and then shipped out from December to June.  Finca El Pacayal uses substainable “shade-grown” techniques.  The trees used to protect its environment and coffee trees include species like: Chalum, Gravilea, and Inga.  All of these trees help with sun filtration. This process helps the coffee trees maintain their health.  The sun filtration also maintains soil quality which is extremely important for production of coffee.

 

origin
certifications
type
farm
additional info
Mutiara, Gayo, Bener Meriah, Aceh, Sumatra
Fair Trade Organic
Grade I, Giling Basah
Mutiara Gayo Cooperative 

Coming soon!

+ more info
X
Indonesia Sumatra Gayo FairTrade Organic

Origin – Indonesia

Location at Origin – Mutiara, Gayo, Bener Meriah, Aceh, Sumatra

Grade: Grade 1

Name of Farm – Mutiara Gayo Cooperative

Processing – Giling Basah (Wet Hulled)

Certification – Fair Trade Organic

Altitude – 1,200 – 1,300 masl

Plant varietal – Jember, Ateng, Bourbon, Bergandaal

Cupping notes – beets, light strawberry, chocolate

Gayo highland is the most well known place in Indonesia for it’s high quality Aribica beans and sustainably managed farms.  “Gayo” itself means “nice” and comes from the local tribe which has around 85,000 people living in the mountains where this coffee is grown.

origin
certifications
type
farm
additional info
Pengalengan, West Java
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia West Java

Origin – Indonesia

Location at Origin – Pengalengan, West Java

Grade: Grade 1

Name of Farm – Smallholder Farmers

Processing – Giling Basah (Wet Hulled)

Altitude – 1,300 – 1,500 masl

Cupping notes – banana bread, malt, chocolate

The coffee farms in West Java are mostly planted in sustainable forestry operation areas allowed and controlled by the local government.  West Java was the first place in Indonesia where the Dutch first planted coffee during the Dutch Colonial conquest.

origin
certifications
type
farm
additional info
Flores - Bajawa
Grade I - Washed
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia Flores

Origin – Indonesia

Location at Origin – Ngura, Flores, Bajawa

Grade – Grade 1

Processing – Semi-washed

Altitude – 1,200 – 1,300 masl

Plant varietal – Linie S, Jember

Cupping notes – spices, melon, dark chocolate, woody, red apple

origin
certifications
type
farm
additional info
Sulawesi Toraja
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia Sulawesi Toraja

Origin – Indonesia

Location at Origin – Sulawesi, Toraja

Name of farm – Smallholder farmers

Grade – Grade 1

Processing – Giling Basah (wet hulled)

Altitude –  1,200 – 1,300 masl

Plant varietal – Linie S, Jember, Typica

Cupping notes – beets, light strawberry, chocolate

Toraja is an exotic place located in Southern part of Sulawesi province.Toraja tribe is well known for their unique culture and one of the best in the world. Toraja tribe is also a “genuine tribe” in Indonesia. The coffee farms are planted on the plateau with unique texture of the land.

origin
certifications
type
farm
additional info
Nyeri
Rainforest Alliance
AA
Nyeri Hill Estate

Sold out! New crop coming March!

+ more info
X
Kenya Nyeri Hill

Origin – Kenya

Location at Origin – Nyeri – Mount Kenya (Northern Kenya)

Grade – AA

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,500 meters – grown on highland slopes

Plant varietal – SL28, SL34, & Riuru 11

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – pomegranate, apricot, plum, cherry, bergamot tea

One of the first coffee farms established in eastern Africa, Nyeri Hill Estate planted its first coffee seedling in 1914. Located two kilometers northwest of the town of Nyeri, along the Nyeri-Ihururu road, this expansive estate stretches along the slopes of the region’s central highlands.

Nyeri Hill includes 1,415 total hectares, 344 of which are devoted to coffee cultivation. Here, 300 total employees harvest three main varietals: SL28, SL34 and Riuru 11. According to World Coffee Research, the SL28 varietal tends to be drought-tolerant and high potential for cup quality. SL28 and SL34 are unique in that they were both selected from single trees in Kenya, but these varieties are also susceptible to common coffee diseases. In contrast, Riuru 11, which makes up over 18 percent of the estate’s total production, is a varietal known for its resistance to coffee leaf rust and coffee berry disease. As World Coffee Research explains, this dwarf hybrid varietal “owes its existence to a coffee berry disease (CBD) epidemic in 1968 that lead to the loss of 50% of Kenya’s production.” While each varietal’s susceptibility to disease may vary, the potential for excellence in cup quality remains constant.

Nyeri Hill is a unique coffee estate with equally distinct offerings. Here, management focuses on cultivating coffees that shine while also prioritizing the community’s long-term sustainability, both from environmental and social perspectives. The organization allocates part of its profits to academic development (with Nyeri High School), professional growth (with Kamwenja Teachers College) and community healthcare (with Mathari Mission Hospital). Along with these social commitments, the leaders at Nyeri Hill focus on reforestation in 250 hectares of the estate, preservation of natural vegetation to encourage biodiversity, and soil retention through solutions like Bermuda Grass cultivation. By approaching their role in the coffee industry holistically, Nyeri Hill Estate strikes a key balance between producing high-quality coffees and providing a high quality of life for their employees and partners.

origin
certifications
type
farm
additional info
Gedeb Yirgacheffe
Washed, Grade I
Gedeb
+ more info
X
Ethiopia Gedeb Washed

Origin ­­- Ethiopia

Location – Yirgacheffe, Gedeo Zone

Grade – I

Processing method – Washed

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 -to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: clean and fruit-forward with lemon, blueberry, and blackberry notes, a bright, peppery finish, a well-balanced coffee

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

origin
certifications
type
farm
additional info
Gedeb Yirgacheffe
Natural, Grade I
Gedeb
+ more info
X
Ethiopia Gedeb Natural

Origin ­­- Ethiopia

Location – Gedeb, Gedeo Zone

Grade – I

Processing method – Natural

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: Strawberry, kiwi, blueberry, apricot, juicy and tangy

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

origin
certifications
type
farm
additional info
Yirgacheffe
Washed, Grade II
ECX
+ more info
X
Ethiopia Yirgacheffe

Origin ­­- Ethiopia

Location – Yirgacheffe

Farm – ECX Coffee

Grade – II

Processing method – Washed

Altitude -1,770 -2,200m

Cupping Notes:

Juicy, floral and fruity (blueberry, lemony).  Very clean and bright.

 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
Peaberry
Kilimanjaro Estate
+ more info
X
Tanzania Mt Kilimanjaro Peaberry

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – Peaberry

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
AA
Kilimanjaro Estate
+ more info
X
Tanzania Mt Kilimanjaro AA

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – AA

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
El Águila, Valle del Caucaia
Washed Micro-lot
El Águila
+ more info
X
Colombia El Aguila Microlot

Name of farm: El Águila Asotatamá

Region: El Águila, Valle del Cauca

Processing type: Fully washed, fermentation in open tanks and sun-dried on patios

Altitude: 1,750 to 2,000 meters above sea level

Cupping Notes: banana bread, grapefruit, lively acidity, watermelon

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market harvests from her family’s three coffee farms in Antioquia. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and her family have invested in other farmers throughout the country to create a modern Colombian coffee brand called Cafelumbus

The Águila is a small micro-lot procured by Cafelumbus in an effort to support as many shareholders as possible. Asotatamá is a small association comprised of 94 families of coffee producers with a common goal to produce high-quality specialty coffee.  The association is situated near the edge of Tatama National Park. Each producing member of Asotatamá owns an average of 2 acres.

origin
certifications
type
farm
additional info
Antigua - San Rafael
Genuine Antigua
Strictly Hard Bean, Washed
Finca Urias

+ Out of stock

+ more info
X
Guatemala Finca San Rafael Urias

Origin – Guatemala

Location at Origin – Antigua – San Rafael

Name of Farm – Finca San Rafael Urias

Grade – Strictly Hard Bean

Processing – Fully Washed – 100% sun dried- no mechanical drying

Certification – Genuine Antigua

Altitude – 1500-1600 meters.

Plant Varietal – Bourbon 90% Caturra & Typica 10%

Shade grown with Gravilea and grown in volcanic loamy-sand

Cupping Notes – Very clean with a tea-like acidity, notes of honey-crisp apple, floral with brown sugar finish

San Rafael Urias is located in the highland valley of Antigua, the most traditional coffee region in the world. The farm was founded in the late 1800¹s by Rafael Valdes Quiroa. Today the farm is administered by the third generation of the Valdes family. It is situated in a very special microclimate. The naturally fertile soil is deep, loose, volcanic and sandy with good drainage. The weather is mild, with an average temperature of 77 degrees Fahrenheit, relative humidity of 60%, and 35 to 39 inches of precipitation each year. The coffee produced here, on 50% of the farm’s 226 hectares, is strictly hard bean, Bourbon, Typica and Caturra, and has been recognized for its excellent cup quality, resulting from the care given during the entire process and the knowledge and experience passed down from its founder. After being handpicked, the fruit is wet-milled traditionally, hand washed with 100% natural water, and sun-dried. The strict quality control, utilizing samples and daily cupping, maintain an even and excellent quality. The farm is surrounded by hills and crossed by the Guacalate River, which also generates hydroelectric energy to power the wet mill. The farm has a small mountain forest with several sources of clean, naturally filtered water that carries nutrients to the plants and is used both for drinking and in the pulping and washing of coffee beans. The farm also produces berries, sweet potatoes, vegetables and basic grains, as well as dairy products.

origin
certifications
type
farm
additional info
Sidamo
Grade III
ECX
+ more info
X
Ethiopia Sidamo

Origin – Sidamo

Name of Farm – ECX

Grade – 3

Processing method- Natural

Altitude -1,550-2,200 meters above sea level

Cupping Notes – muscadine grapes, funky, berry, winey

origin
certifications
type
farm
additional info
Antigua
Strictly Hard Bean
Iglesias
+ more info
X
Guatemala Antigua Iglesias

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Iglesias

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 4,700 to 4900 feet

Plant Varietal – 60% Bourbon with 40% Catuai & Caturra

Cupping Notes – strawberry, Floral, Kiwi, Apple, Creamy Milk Chocolate, Baking Spices Finish

The famous ancient city of Antigua contains over 43 churches, so it is not surprise that this special coffee gets the brand “Iglesias.” Antigua Iglesias comes from the Plantation Santo Tomas and El Vallecito. Both are located in Ciudad Vieja in the state of Sacatepéquez at the slopes of the Volcano Agua. The coffee grows under Gravilea trees in rich volcanic soil. After harvest, the coffee is brought to the famous mill, Concepcion Escuintla. During the coffee’s time at Concepcion, it is sundried on patios, separated by size, density, and color. The result is a superior coffee with extreme complexities.

origin
certifications
type
farm
additional info
Antigua
Rainforest Alliance
Strictly Hard Bean
Finca Medina & Anexo Portal
+ more info
X
Guatemala Finca Medina Anexo Portal

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Finca Medina & Anexo Portal

Grade – Strictly Hard Bean

Processing – Washed & Natural

Altitude – 1,700 meters above sea level

Plant Varietal – Bourbon & Marsellesa

Washed Cupping Notes: honeycomb, dried apricot, yellow, apple, grape, lime

Natural Cupping Notes: cange sugar, watermelon, strawberry, fig

For over 20 years, we’ve been proud to partner with Finca Medina in Antigua, Guatemala. Nestled among three volcanoes, Acatenango, Fuego and Agua, the city of Antigua was once the capital of the Spanish Empire in Central America, but it’s now known for stunning colonial architecture and the nearby farms that produce some of the regions highest-quality coffee.

Antigua’s climate, high altitude, fertile volcanic soils, and a distinct agricultural tradition make this city an ideal location for producers like Finca Medina, a company that has been producing coffee since 1842.

origin
certifications
type
farm
additional info
Huehuetenango
Strictly Hard Bean
Finca El Paternal & Finca Nueva Palmira
+ more info
X
Guatemala Huehuetenango

Origin – Huehuetenango, Guatemala

Name of Farm – Ixlama

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 1,524 to 1,830 masl

Plant Varietal – 50% Bourbon and 50% Caturra

Cupping Notes – juicy strawberry, bright, clean, balanced

Ixlama from Huehuetenango, Guatemala, comes from specialty-selected small producers, like Finca El Paternal and Finca Nueva Palmira, from the highlands of San Pedro Necta and La Libertad in the state of Huehuetenango. This shade-grown coffee is harvested and brought to the mill where it is sun dried on a patio and placed in “guardiolas.”  It is separated by color via computer and density/size mechanically which results in a superior, clean, bright cup.

origin
certifications
type
farm
additional info
Ethiopia, Yirgacheffee
Swiss Water Decaf
+ more info
X
Swiss Water Ethiopian Yirgacheffee

Cupping Notes: lemon, honey-nut cheerios. cherry

One of our freshest decaf options, this Ethiopian Yirgacheffee has been decaffeinated using the Swiss Water Process, known industry-wide to give green coffees new life through the company’s proprietary process involving Green Coffee Extract (GCE).

As Swiss Water explains, “caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium,” creating clean, complex decaf coffee options in the process.

origin
certifications
type
farm
additional info
Muyinga, Butihinda
Washed
Murago Washing Station
+ more info
X
Burundi Murago

Origin – Burundi

Washing Station – Murago

Region – Muyinga, Butihinda

Altitude – 1,650 -1,750 meters above sea level

Processing – Washed

Drying method – Sun-dried on raised beds

Plant varietal – Bourbon

Cupping notes – mint, apricot, vanilla, botanical

Leading the charge for this coffee is Angèle Ciza, CEO of Kahawa (“coffee” in Swahili) Company, a leader in sustainability and women’s empowerment in Burundi. She believes that good coffee is achieved by using best practices in the nurseries and during picking but by also investing in additional training, environmental protection, social infrastructure, and cost sharing reductions for their producers. For her, investing in those who grow coffee, especially women, is essential to further developing Burundi.

Her company, Kahawa Company, also known as KALICO, operates seven washing stations in northeast Burundi, specifically in the Kirundo and Muyinga provinces. In the Muyinga province, you will find the Murago washing station, one of seven owned by KALICO. The mill draws in coffee from 3,023 producers from Bonero hill, who primarily grow the Bourbon variety. This coffee is selected from a combination of smallholder farmers in Butihina commune, lying between 1650m and 1750m above sea level, and processed at the Murango washing station. It is one of many coffees processed at Murango, and the collection of mills run by KALICO, which have placed several top scoring coffees in past Burundi COE competitions.

origin
certifications
type
farm
additional info
Antioquia
Rainforest Alliance
Excelso
Finca La Cascada
+ more info
X
Colombia Finca La Cascada

Region: Ciudad Bolivar, Farallones, Antioquia

Variety: Caturra & Colombia

Altitude: 1,650 meters above sea level

Drying Process: Mechanical and solar

Fermentation: Fully washed 15-hour tank fermentation

Notes: cranberry, chocolate, candied orange, caramel

In the western mountain range of southwest Antioquia, La Cascada Group has operated as a family-run business for more than 100 years. Since the beginning, the group has been committed to the social and environmental well being of their ancestor’s land. Innovation in their processing and quality are at the forefront of their mission. Working with Rainforest Alliance is one of the many ways they work to support their vision.

La Cascada employs 170 people and has over 250 seasonal pickers.  Good accommodations, food, and fair payment ensure a culture of commitment and respect on the farm and help contribute to an excellent resulting crop.

La Cascada is a member of DelosAndes Cooperative, whose mission is to improve the income of coffee families, allow access to more specialty markets, provide better working conditions and education for farmers, and improve the sustainability of coffee production. All of these efforts are made to ensure the permanence of their business for future generations of coffee farmers.

 

origin
certifications
type
farm
additional info
Santa Rosa de Copán
Organic
Strictly High Grown
Beneficio Santa Rosa
+ more info
X
Honduras Beneficio Santa Rosa

Region: Santa Rosa de Copán

Producer Group: Beneficio Santa Rosa

Certification: Organic

Altitude: 1,100 to 1,600 meters above sea level

Processing: Washed

Harvest Season: December to March

Cupping Notes:  chocolate, grape, light berry, rose, lemon

The Copán Department of Western Honduras, a historically prominent area for the ancient Mayan civilization, is known for its fine cigars, tobacco, and of course, coffee. Here you can find Beneficio Santa Rosa de Copan, a dry mill and exporter working with small community cooperatives to produce specialty coffee and connect them to international markets.

Beneficio Santa Rosa was founded in 2005 with the intent of helping facilitate the exportation of high-quality coffee from western Honduras. Since then, they have continuously worked with various smallholder farmers, regional producer groups, associations, and cooperatives to promote specialty coffee in the region. For Beneficio Santa Rosa, coffee quality is the focus, and traceability is the method of ensuring it, for each lot is tagged so it can be traced back to its origin.

This organic certified lot of coffee is sourced from several small community cooperatives and processed by Beneficio Santa Rosa. Grown in soils rich with clay minerals, a building block for organic matter, these coffees showcase the rich quality potential present in Honduras. The pleasantly clean final cup is an ode to the hard work put in by the small-holder cooperatives and Beneficio Santa Rosa to bring this coffee to life.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Cuesta - Community Coffee
+ more info
X
Costa Rica La Cuesta

Region: Tarrazú

Name: La Cuesta, a community coffee from 20 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,500 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, caramel, bright acidity

origin
certifications
type
farm
additional info
Chiapas
FairTrade Organic
Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas
+ more info
X
Mexico FESICH
Farm – Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas

Region – Angel Albino Corzo, Chiapas

Process – Washed & Sun-Dried

Altitude – 1,100 -1,800 meters above sea level

Variety – Bourbon, Caturra, Sarchimor, Catimor, Costa Rica & Marago

Federación de Sociedades Coopertivas Indígenas y Ecológicas de Chiapas (also known as FESICH or FIECH) was founded by farmer groups from Tzotzil, Tzeltal, Mame, Chuj and Zoque. The cooperative has over 3,300 members, primarily indigenous farmers and their families. Each producer does their own wet milling and dries the coffees on their own patios before delivering the coffee to the cooperative. Since the founding of FESICH they have established a renovation program, built a nursery that now houses over two million coffee plants and offers training programs for leaf rust treatment. In addition, producer members have access to small producer financing.

Cupping Notes – vanilla, dark chocolate and cranberry. 

origin
certifications
type
farm
additional info
Jinotega
Rainforest Alliance
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua RA Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certification – Rainforest Alliance

Harvest – December to March

Altitude – 1100 – 1300 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catua

Cupping Notes – cherry, pecan, pineapple, plum, honey

This coffee is produced under out Program Cafe Ecoforestal, an environmentally-friendly system, where farmers establish hardwood trees, fruit trees, banana plants, cover crops and coffee.

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Jinotega
Fair Trade
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua FT Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certificate – Fair Trade

Harvest – December to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

Cupping Notes – hazelnut, red plum, candied almond

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Southern Nyamagabe
Micro-lot
Ibisi Mountain
+ more info
X
Rwanda Ibisi Mountain

Origin ­­- Rwanda

Location – Southern Nyamagabe

Farm – Ibisi Mountain

Processing method – Fully washed after a wet fermentation process, then dried on raised beds for 10 to 14 days

Altitude – 1700 meters

Varietal – Red Bourbon

Cupping Notes: Apricot, floral, honeyed, cherry fragrance with a delicate body

The Ibisi Mountain Hills washing station is located in the hills of
Southern Rwanda, just a short drive from the Nyungwe Forest, which
has been traced as the source of the Nile River. Bernard Uwitije, a
native of the area, had been trading non-washed, ordinary coffee up
until 2015, when he realized the potential for fully washed,
specialty grade coffee. He built his first washing station, Gitega
Hills, which operated successfully in his first year and he decided
to expand the operations by building a second washing station,
Ibisi Mountain. The quality at both stations remain outstanding.

origin
certifications
type
farm
additional info
West Nyamasheke
Micro-lot
Ruvumbu
+ more info
X
Rwanda Ruvumbu

Origin ­­- Rwanda

Location – West Nyamasheke

Farm – Ruvumbu

Processing method – Fully washed after a dry fermentation period, then dried on raised beds for 10 to 14 days

Altitude – 1,800 masl

Varietal – Red Bourbon

Cupping Notes – Sweet citrus, round body, pomegranate, fig, clementine, lime finish

The Ruvumbu Washing Station, once cooperative-owned, formerly processed around
100 metric tons of coffee cherries. Now that the station is under the ownership and
management of a private investor, it has produced 250 metric tons of cherries
for the first time this year. Ruvumbu uses a single-disc McKinnon
depulper and raised drying beds. Rwanda Trading Company is
responsible for milling and exporting 100 percent of Ruvumbu’s parchment
and green coffee. Despite the small volume from Ruvumbu, the
station has some of the best quality coffee in Rwanda. Ruvumbu
took 3rd place overall in the 2014 Rwanda Cup of Excellence
Competition and was given a Presidential Award for receiving a
cupping score above 90 points.

origin
certifications
type
farm
additional info
Antioquia
Natural Micro-lot
La Conchita

Sold out!

+ more info
X
Colombia La Conchita Microlot

Name of Farm: La Conchita

Producer: Catalina Vásquez and her family

Region: Ciudad Bolívar, Antioquia

Processing type: Naturally-processed and sun dried for 12 days

Fermentation: 15 hours

Altitude: 1,650 to 1,850 masl

Plant varietal: 100 percent Caturra

Cupping Notes: grapefruit, rose, pineapple, mango, cherry,
watermelon, hard candy and rum

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market her family’s three coffee farms in Antioquia, creating a brand called Cafelumbus. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and Cafelumbus have invested in modern processing techniques not yet common in Colombia. This naturally-processed, 5-bag microlot from Finca la Conchita has been through a 15-hour fermentation process and 12-day drying period after growing at an elevation of 1,650 to 1,850 meters. Cafelumbus utilizes the expertise of Jairo, an employee who directs the processing experiments at the beneficio of Finca la Gabriela.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Divisa

+ Out of stock

+ more info
X
Colombia La Divisa Microlot

Name of Farm: La Divisa

Farmer: Vallejo Arenas Vidal Hernando

Region: Antioquia

Processing type: Fully washed and sun dried

Fermentation: 24 hours

Altitude: 1,850 masl

Plant varietal: Caturra and Colombia

Total farm area in production: 3 hectares

Cupping Notes: black cherry, brown sugar, caramel, floral, creamy body, clean

In the rolling hills of the Buenos Aires municipality, producer Vallejo Arenas Vidal Hernando operates a 3-hectare farm alongside his son. The families share a beneficio within a stunning mountainous landscape, which reaches an altitude of 1,850 meters. Just before his parents’ deaths, Hernando purchased his property as a symbol of his family legacy. Both his parents worked as coffee pickers but never owned a farm themselves, so now he carries on the tradition of cultivating coffee in the Antioquia region with pride.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Aquiares Caturra Peaberry
+ more info
X
Aquiares Washed Peaberry

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing type: Depulped with a Penagos DCV 306, mechanically washed and dried for 32 hours in a guardiolas

Altitude: 1,200 to 1,350 masl

Plant Varietal: Caturra Peaberry

Harvest Dates: October 2017 to January 2018

Cupping Notes: honey, lemon, with an almond fragrance and overall complexity

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Entre Rios
+ more info
X
Aquiares Washed Entre Rios

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing Type: Depulped with a Penagos DCV 306, mechanically washed with a partial fermentation and dried for 32 hours using guardiolas

Altitude: 1,070 to 1,175 masl

Plant Varietal: Marsellesa and Red Obota (both Timor Hybrid + Villa Sarchi)

Harvest Dates: November 2017 to February 2018

Cupping Notes: banana, plum, peach, pomegranate, bright and complex

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Cauca
Fair Trade Organic
Washed Excelso
Asociación de Caficultores Ecológicos del Cauca
+ more info
X
Colombia Cauca ACEC

Farmer Association: Asociación de Caficultores Ecológicos del Cauca

Region: Popayán, Cauca, Colombia

Processing Type: Fully washed and sun dried

Altitude: 1,850 masl

Plant Varietal: Caturra, Castillo, Colombia, and Typica

Total Farm Area: 1.5 hectares for each producer

Cupping Notes: honeysuckle aroma, raspberry, caramel and a bright acidity

The Asociación de Caficultores Ecológicos del Cauca (ACEC) is a farmer-focused organization based in Cauca, Colombia, a region in southwest of Colombia along the Pacific Ocean. The ACEC includes 392 members who export an average of 3,500 bags per year. This region is known for its biodiversity, boasting over 1,200 bird species, plus most farms in the area utilize the shade from over 33 tree species.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
El Batallón

+ Landing in late July

+ more info
X
El Salvador Mapache Pacamara Honey

Name of Farm: Mapache

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honeyed, dried on African raised beds for 20 days

Altitude: 1,350 masl

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: white grape, honey, blueberry candy, starfruit, with a vibrant acidity and hoppy finish

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Pacamara varietal is selected and picked with a particular level of care, as this varietal requires more time to ripen than others. This specific lot comes from a part of the farm called El Batallón, which can be difficult to access due to its narrow roads. Here, nimble pickup trucks haul small loads of cherries to transfer to a larger truck parked at a nearby soccer field at Finca El Naranjito. Drivers bring the cherries to Beneficio El Recreo, where the entire wet milling process is done manually for this coffee. Mapache uses a manual depulper before carrying the coffee in small batches to African raised beds where they dry for nearly 20 days. The Pacamara varietal, first created in 1958, was derived by crossing the Pacas and Maragogipe varietals. This particular lot, one of our favorite Salvadoran coffees of the season, balances notes of brown sugar and citrus with a unique hoppy finish.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Mapache Partida #74 Fantastic Four Casa de Zinc
+ more info
X
El Salvador Mapache Partida 74

Name of Farm: Mapache Partida #74 Fantastic Four Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo, then sun dried on clay patios

Altitude: 1,400 meters above sea level

Plant Varietal: Red & Orange Bourbon

Cupping Notes: white grape and dried fruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this washed Bourbon lot one of their Fantastic Four Coffees. This specific lot comes from Vía María which is the highest part of the farm.  The farm is planted with entirely pure Orange & Red Bourbon plants.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Honey, Strictly High Grown
Finca El Naranjito
+ more info
X
El Salvador Mapache Partida 112

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honey

Altitude: 1,400 meters above sea level

Plant Varietal: Bourbon

Cupping Notes: kiwi, brown sugar, honey, tropical, orange blossom

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this Bourbon Honey lot one of their “Fantastic Four Coffees”. It was processed 100% by hand at their milling station. The fresh cherries are first floated using barrels full of clean water, then the pulp is separated using a manual pulper that uses no water at all. The mucilage covered beans are dried on their raised beds for more than 15 days. Partida 112 was picked in the middle of harvest when most of the cherries are perfectly ripe, making selection easier. The cherries come from unique rows of Bourbon planed at 1350 meters above sea level on “El Tamagás” peak, a mountain named from the poisonous snake that inhabits the mountains of Concepción de Ataco.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Finca El Naranjito I & II and Finca Casa de Zinc
+ more info
X
El Salvador Mapache Estate SHG

Name of Farm: Mapache Finca El Naranjito I & II and Finca Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo

Altitude: 1,300 masl on average

Plant Varietal: Pacas and Bourbon

Cupping Notes: tart, cinnamon spice and caramel sweetness

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Gifted with an ideal climate for growing coffee, Finca El Naranjito and Casa de Zinc sit at an average of 1,300 meters above sea level with a stellar view of the Pacific Ocean. El Imposible National Park, the largest forest reserve in El Salvador, sits just one mile away. As with every coffee we source through Mapache, you can be sure that thoughtful preparation and consistency shine through in the cup.

origin
certifications
type
farm
additional info
Kigali
Peaberry
Inzovu
+ more info
X
Rwanda Peaberry Inzovu

Origin ­­- Rwanda

Location – Kigali

Farm – Inzovu

Processing method – Fully washed

Altitude – 1,400 – 1,900 meters above sea level

Varietal – Bourbon & Typica

Cupping Notes –  fig, cantaloupe, and orange with a syrupy body

Our Inzovu PB coffee blend comes from 75 washing stations in RTC’s supply chain. 16 of those washing stations are owned by RTC, and the rest are pre-financed and work exclusively with RTC. The coffee is gown in fertile volcanic soil at an altitude of 1400 meters and above. The cherries are selectively handpicked, wet-processed, and sun-dried on raised tables for a period of 15-20 days. After drying, the parchment is delivered to RTC’s dry mill for hulling and grading, whereby the round beans get separated from the normal flat beans. The Inzovu PB brings unique features to the taste of Rwandan coffee, with balanced acidity, mellow body, and a sweet lingering aftertaste

origin
certifications
type
farm
additional info
Qusac Decaf
Blend
+ more info
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Qusac Decaf

“All decaffeinators utilize the same steps to accomplish the extraction of caffeine from green coffee. The steps include Steaming, Hydration, Extraction and Drying. All of the steps are done in 3 primary pieces of equipment. First is the Pre-treatment tank, second is the Extractor and the last step is done in the Dryer. Each piece of equipment is designed to specifically achieve a desired result. The internal design differentiates the decaffeinated coffee processors.

Our proprietary DFE Decaf Process ® design enhancements provide the platform necessary to achieve coffee decaffeination with considerably less drain on resources. By reducing the amount of resources and energy required to produce our decaffeinated coffee, we have drastically reduced our carbon footprint once again. Our proprietary DFE Process ® has positioned QUSAC as the leader in the decaf industry for the lowest carbon emissions.

By using Green Chemistry, our DFE Decaf Process ® has achieved the incredible results in our flavour profiles. Our team has determined the optimal parameters to target the caffeine with surgical precision and remove it from the green coffee beans. We named this step Target Specific Extraction Technology (TSET). TSET not only extracts the caffeine with surgical precision, it can also be used to extract unwanted mould and fungi such as the one responsible for the production of naturally occurring chemical compounds known as Mycotoxins. The end result is a decaffeinated coffee overflowing with its natural flavours.

Our DFE Decaffeinated coffee is the best tasting decaf with the lowest carbon footprint and presents the consumer with a decaffeinated cup of coffee that is free of pesticides, insecticides and fertilizers. Our decaffeinated coffee is clean, fresh, healthy and eco-friendly. It is the socially responsible choice.” – Qusac Decaf

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Ibonia Estate
+ more info
X
Kenya Kiambu Ibonia Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL28 & SL34

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Three kilometers south of the town of Kiambu, 105 hectares of land creates Ibonia Estate. Leaders of the property, which lies 1,700 meters above sea level, focus on organic matter management and soil conservation as top priorities in coffee production. Ibonia Estate sees the value of the region’s soil – a deep, reddish-brown composition known as Kikuyu loam – and recognizes its role in developing to the distinctive qualities of their coffee offerings.

Aside from the farm’s soil, Ibonia Estate embraces its local climate, which features cool, wet periods from May to July. This environmental pattern allows the coffee plants to mature slowly and develop complexity in flavor. Each day, 200 community workers gather at Ibonia Estate to harvest, wash, and sort the day’s share of the 180 tons of coffee the property exports each year. Ibonia Estate primarily cultivates SL28 and SL34 varieties, both known for communicating exceptional quality in the cup.

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Yadini Estate
+ more info
X
Kenya Kiambu Yadini Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL34, Ruiru 11 & Batian

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Established in 1924, Yadini Estate lies at an elevation of 1,600 meters above sea level in the county of Kiambu. Just four kilometers from the town of Ruiru, this farm lies on the expansive slopes of the Aberdare mountain range in the central highlands, where volcanic soils containing nitisols, ferralsols plinthosols, known for their rich mineral nutrients, create a stable environment for coffee cultivation. Here, 800 employees tend to 171,000 coffee trees of the SL34, Ruiru 11 and Batian varietals. Released in Kenya in 2010, the Batian varietal tolerates leaf rust, resists coffee berry disease and produces large beans of high cup quality, according to the World Coffee Research variety catalog.

Bluegrass grows between rows of coffee in the field, where the plant is utilized as mulch because of its ability to improve soil structure during decomposition. In addition, the estate conserves the quality of this soil by planting natural shade trees such as figs, red stink wood and Egyptian rattle pod. Yadini Estate maintains an open environment for wildlife like hares, dik-dik antelope, moles and porcupines, preserving local biodiversity, and utilizes a nearby water source, the Ruiru River, for wet processing and irrigation.

origin
certifications
type
farm
additional info
Gedeb, Yirgacheffe
Organic
Grade 1
Metad
+ more info
X
Ethiopia Gedeb

​Origin – Ethiopia

Location at Origin – Gedeb, Yirgacheffe

Grade – Grade 1 

Processing – Washed & Natural

Altitude – 1,700 to 2,200 meters above sea level

Variety – Local Landrace Varieties

Soil Type – Volcanic red soils

Washed cupping notes: lemon, blueberry, organge, rose, melon, tea-like finish

Natural cupping notes: berry jam, vanilla, grapefruit, jasmine, strawberry wine, sparkling finish

​​Aman Adinew, CEO of METAD agricultural​ ​group, is the type of person whose infectious​ enthusiasm commands an entire room. By​ ​offering these excellent washed and​ ​naturally-processed lots from Gedeb and​ ​Hambela, we’re able to pass along that​ ​enthusiasm to our​ partners here in the U.S.​ ​Our team at Balzac feels confident that​ ​METAD’s coffees are some of the cleanest,​ ​most complex we’re able to offer every year.​ ​With his agricultural group, Aman works to​ ​influence Ethiopia’s coffee communities and​ ​their partners in consuming countries​ ​across​ ​the​ ​world. METAD owns Africa’s first SCA-​ ​certified quality control lab and the​ company provides post-harvest training and​ ​health benefits to its employees, keeping in​ ​mind that in order for a company to thrive,​ ​its employees and the communities it works​ ​in must also thrive.​ 

This coffee comes from METAD’s Gedeb​ ​site in the fertile Southern Nations,​ ​Nationalities, and Peoples’ Region (SNNPR)​ ​of Gedeb, found within the Gedeo zone,​ ​approximately 437​​kilometers south of​ ​Addis Ababa. Here METAD operates a​ ​washing station and dry mill,​ ​employing 28​ ​permanent staff and 700 seasonal​ ​employees between this station and their​ ​partner station in Hambela. Seventy percent​ ​or more of these staff members are women,​ ​ plus METAD partners with over 700 out-​​growers to provide best practices on​ growing, harvesting and selling coffee.​ ​
This coffee, which includes Arabica and​ ​Local Landrace Varieties, was grown at an​ ​altitude of​ 1,770 to 2,200 meters above sea​ ​level. Both washed and natural iterations of​ ​this coffee present​ ​complex, fruit-forward​ ​taste notes that we look for and love in​ ​Ethiopian coffees.
origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Natural, Strictly Hard Bean
Finca El Naranjito

Sold out!

+ more info
X
El Salvador Mapache Pacamara Natural

Name of Farm: Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,350 meters above sea level

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: caramel, mango, grapefruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Much like it’s honeyed counterpart, Mapache’s Pacamara Natural is characterized by its thoughtfulness through the entire harvesting and milling process. The area where this Pacamara cultivar is located is privileged, totally protected from the strong winds and direct sunlight. It is also surrounded by untouched forests that provide the trees with great amounts of natural nutrients and minerals. Mapache’s team of coffee pickers delicately select the ripest cherries to ensure longevity and continual protection. At the processing station, the coffee is floated and then spread over moveable drying beds. The coffee is then monitored constantly for 25 days to ensure even drying. This lot of bronzed-leaved Pacamara is 4 years old and produces a coffee with a particular grapefruit note, lingering aftertaste and some hints of caramel and mango.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Natural, Strictly Hard Bean
Santa Erlinda
+ more info
X
El Salvador Mapache Sampacho Natural Santa Erlinda

Name of Farm: Santa Erlinda

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,300 masl on average

Plant Varietal: Sampacho

Cupping Notes: strawberry, spices, pineapple

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Santa Erlinda is a small farm located in the town of Salcoatitán, Sonsonate. Santa Erlinda receives more than 3000 mm of rain a year, making it a very fertile land for growing coffee. The Sampacho cultivar is nestled among cedar trees and surrounded by Copalchi windbreakers. 

Santa Erlinda goes back three generations. It is a small but very productive farm that was replanted in 2014 after the coffee rust breakout of 2012 wiped out the entire farm. The property is now taken care of 5 young farmers who work yearlong doing every task needed to produce great coffee. When the harvest is ready, the families that live nearby come to carefully select the cherries that are then processed in Beneficio Recreo.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Carrizal - Community Coffee
+ more info
X
Costa Rica Carrizal

Region: Tarrazú

Name: Carrizal, a community coffee from 70 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,650 to 1,750 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: funnel cake, lime, hazelnut

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Llano Bonito - Community Coffee
+ more info
X
Costa Rica Llano Bonito

Region: Tarrazú

Name: Llano Bonito, a community coffee from 80 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,450 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: prune, kiwi, apple, lime

origin
certifications
type
farm
additional info
Fredonia, Antioquia
Natural, Micro-lot
El Balcón
+ more info
X
Colombia El Balcón Microlot

Name of farm: El Balcón

Region: Fredonia, Antioquia

Processing type: Natural, selective picking, sun-dried

Altitude: 1,400 to 1,900 meters above sea level

Cupping Notes: berry, dark cherry, dried fruit, pineapple, tropical, boozy

Just an hour and a half outside of Medellin lies El Balcón, a family-owned farm. The company was originally founded in 1991 by Humberto Restrepo, but is now run by the visionary and innovator Yenny Restrepo. Antioquia, a Colombian region famous for their coffee and ecotourism, is bolstered by companies like El Balcón, who have strived to not only create luxurious coffee, but to do it sustainably.

With such eco-friendly innovation came a change to their business model. A few years ago, the general manager of El Balcón, Gabriel, decided to experiment with producing natural coffee. The idea then was to enable El Balcón to distinguish themselves amongst the heavy-hitting coffee producers of Colombia. Having succeeded, they are able to produce natural coffees at a competitive volume with consistent quality. 

origin
certifications
type
farm
additional info
Sul de Minas, Minas Gerais
Rainforest Alliance
Estate Coffee
Fazenda Do Salto
+ more info
X
Brazil Fazenda Do Salto

Name of farm: Fazenda Do Salto

Region: Sul de Minas, Minas Gerais

Processing type: Natural

Variety: Yellow Bourbon, Mundo Novo, Icatu

Altitude: 1,080 to 1,140 meters above sea level

Cupping Notes: buttery, caramel, hazelnut, brown sugar finish 

Dr. Fabio Araujo Reis, owner at Fazenda do Salto, works with his two sons to run their family farm and allow it to thrive. Andre and Juca work with 35 year-round employees, many of whom grew up near the farm, choosing to return to Fazenda do Salto after finishing school. Here, coffee is harvested mechanically, dried on 8 rotational machines and 8 static layer dryers, which maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for 4 days before switching to warm air for 3 additional days until moisture content reaches 15 percent. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11 percent moisture.

origin
certifications
type
farm
additional info
Sul de Minas, Minas Gerais
Rainforest Alliance
Peaberry
Fazenda Do Salto
+ more info
X
Brazil Fazenda Do Salto Peaberry

Name of farm: Fazenda Do Salto

Region: Sul de Minas, Minas Gerais

Processing type: Natural

Altitude: 1,080 to 1,140 meters above sea level

Cupping Notes: buttery, caramel, hazelnut, brown sugar finish 

Dr. Fabio Araujo Reis, owner at Fazenda do Salto, works with his two sons to run their family farm and allow it to thrive. Andre and Juca work with 35 year-round employees, many of whom grew up near the farm, choosing to return to Fazenda do Salto after finishing school. Here, coffee is harvested mechanically, dried on 8 rotational machines and 8 static layer dryers, which maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for 4 days before switching to warm air for 3 additional days until moisture content reaches 15 percent. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11 percent moisture.

origin
certifications
type
farm
additional info
Waghi Valley, Jiawaka Province
Washed, Estate Coffee
Sigri Coffee Estate
+ more info
X
Papua New Guinea Sigri Estate

Farm: Sigri Coffee Estate

Region: Waghi Valley, Jiawaka Province

Processing type: Washed

Variety: Typica, Arusha, Caribbean Blue, Catimor, Maragogype

Altitude: 1,550 meters above sea level

Cupping Notes: green apple, honey, peach, pecan, melon, starfruit acidity

The Sigri coffee estate is located in the Waghi Valley, a fertile region of the western highlands and Jikawa Province of Papua New Guinea. It is a part of the Carpenter Estates, a collection of three farms which span over 3000 hectares of coffee and tea. The 125-acre Sigri estate stands at 1,500 MASL and uses precisely managed shade trees to promote even coffee ripening, improved quality, and diversified wildlife habitat. The estate and those nearby are home to some 90 various species of birds, resulting in being awarded “bird-friendly” status. 

The quality of coffee produced is representative of the unique factors that go into its production. The coffees planted at Sigiri Estate are all of Typica origin, originating from seeds of the Jamaica Blue Mountain variety planted here many years ago. Following strict quality control measures, the coffee is wet-processed throughout a three-day fermentation process and then sun-dried for 10 to 14 days. After hulling, the coffees are sorted using both color sorting machines and hand-sorting to ensure consistency and quality. The end result of this rigorous quality control is a uniquely complex coffee truly reminiscent of PNG. The final cup is medium-bodied, layered with tropical fruits and soft lemon acidity that finished with milk chocolate and spice notes.

origin
certifications
type
farm
additional info
Ciudad Bolivar, Antioquia
Washed, Single Farm
La Reserva
+ more info
X
Colombia La Reserva

Farm: La Reserva

Region: Ciudad Bolivar, Antioquia

Processing type: Fully washed, fermentation in open tanks and sun-dried on raised beds

Variety: Caturra & Colombia

Altitude: 1,600 to 2,000 meters above sea level

Cupping Notes: grape, mandarin organge, lime, honey

Located in Ciudad Bolivar, Antioquia, La Reserva exemplifies the struggle that is coffee farming, but also a sign of what’s possible with perseverance. The 52-acre farm is split between two areas, and nearly half this land is within a protected nature preserve and is home for a wide diversity of plants and animals, including the endangered Andean Bear. The other half of the land lies on its own and has seen its fair share of challenges, as the previous owners were unable to maintain it due to insufficient profit from low coffee prices.

The land has now been taken over by a pioneering farmer, Juan Felipe, who looked past the abandoned plots and saw the teeming potential for specialty coffee. Noticing the fertile lands and high altitudes, between 1,600 m.a.s.l. and 2,000 m.a.sl., Juan took the initiative to breathe new life into this beautiful farm.

In its second year of focused specialty production, the coffees from La Reserva are already showcasing the depth and diversity of its land. Consisting primarily of Caturra and Colombia varieties, the coffee possesses pronounced citrus fruit character, natural sweetness, and pleasantly creamy body. The utilization of various processing techniques, whether it be washed, honey, or natural, only further accentuates the diversity of flavors possible from the coffee at La Reserva.

origin
certifications
type
farm
additional info
Urrao, Antioquia
Washed Chiroso Micro-lot
Cafelumbus
+ more info
X
Colombia Urrao Chiroso Micro-lot

Region: Urrao, Antioquia

Processing type: Washed

Variety: Chiroso

Altitude: 2,200 meters above sea level

Cupping Notes: jasmine, mandarin orange, chocolate

Urrao is one of the loveliest municipalities in Antioquia, which you can find high in the southwest mountains, in the valley of Penderisco river. This municipality used to be very affected by guerrillas bands, but now it is peaceful and that has allowed reinforcing a coffee-growing culture in its fertile soils. Some of the most outstanding coffees of Antioquia are produced here.

Chiroso – a rare variety originating from the Urrao region. It is characterized by its elongated cherry and floral and fruity flavor notes.

Colombia
origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
F1 La Hacienda Natural Processed

+ Sold out!

+ more info
X
Costa Rica F1 “La Hacienda” Natural

Region: Tarrazú

Name: F1 La Hacienda Naturally Processed

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 1 hectare

Processing: Natural

Plant Varietal: Sudan, Villa Sarchi and Catimor

Cupping Notes: rum, tangerine, vanilla, grapefruit, sweet tart, strawberry, sparkling lemonade

Finca La Hacienda farm is owned and operated by Coope Tarrazu.  For this small farm, the coffee trees are 8 years old and they have been harvesting for 5 years now. We’re offering this lot in 34.5 kilo bags to make this special coffee more accessible.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Natural
+ more info
X
Costa Rica Tirra Natural

Region: Tarrazú

Name: Tirra Natural Processed

Grade: SHB

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 2 hectares

Processing: Natural

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, blackberry jam, sweet tea and peach candy

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Honey
+ more info
X
Costa Rica Tirra Honey Process

Region: Tarrazú

Name: Tirra Honey Process

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Total Farm Area: 2 hectares

Altitude: 1,400 to 1,500 masl

Processing: yellow honey processed

Plant Varietal: Caturra and Catuaí

Cupping Notes: strawberry, mango, balanced and dry

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Pastora
+ more info
X
Costa Rica La Pastora

Region: Tarrazú

Name: Finca La Pastora

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,700 to 1,800 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: currant wine, blackberry, caramel and hazelnut 

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
San Isidro - Community Coffee
+ more info
X
Costa Rica San Isidro

Region: Tarrazú

Name: San Isidro – Community Coffee

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,450 to 1,650 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: apricot, fig, stone fruit, balanced

origin
certifications
type
farm
additional info
Sumatra Mandheling
Fair Trade Organic / Organic / Conventional
Grade I - Giling Basah
Tanah Karo
+ more info
X
Indonesia Sumatra Tanah Karo

Location at Origin – Sumatra

Grade: Grade 1

Coffee: Sumatra Mandheling Tana Karo Triple Picked ACEH

Processing – Giling Basah

Plant varietal – Catimor (Ateng) & Gayo 1 (Tim-Tim)

Altitude – 1,650 to 1,650 meters above sea level

Total number of farmers – 700

Total hectares – 800

Cupping Notes – citrus, lemongrass, beet-like acidity

In the northern end of Sumatra, around 700 independent farmers grow coffee alongside their family’s food. Each producer owns from 3 to 10 hectares each, cultivating coffee in the province of Aceh near the town of Takengon. This traceable Indonesian coffee, available as a Grade 1 lot, a Grade 1 Organic, or a Grade 1 Fair Trade-Organic, was sourced through Royal Pacific Indah International. Royal Pacific, one of our exporting partners in Indonesia, began as a group of local coffee traders in Medan, North Sumatra. In just a few years, the company grew into a 20,000 square foot office and warehouse space, where the team now specializes in Sumatran coffees.

 

origin
certifications
type
farm
additional info
San Marcos
Rainforest Alliance
Extra Prime & Strictly Hard Bean
Finca Nueva Granada

Available in 2020!

+ more info
X
Guatemala Finca Nueva Granada

Origin – Guatemala

Location at Origin – San Marcos

Name of Farm – Finca Nueva Granada

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,800 meters

Plant Varietal – Bourbon

Cupping Notes – Berry, green apple, jasmine, and sweet lemon with a velvety chocolate finish. 

Finca Nueva Granada, named after the last Arab Fortress in Europe, was one of the first farms to achieve Rainforest Alliance Certification.  Located between two of Guatemala’s looming volcanoes, Tajumulco and Tacana, Finca Nueva Granada has become a perfect example of how a farm can become more than a source of delicious coffee.  The farm has on site schooling and implements impressive sustainable practices for coffee processing.  Finca Nueva Granada uses its own clear spring water for pulping and implements “shade-grown” techniques to protect the environment in which it relies so heavily upon.

origin
certifications
type
farm
additional info
Chimultenango
Rainforest Alliance
Strictly Hard Bean, Prime
Pacayal
+ more info
X
Guatemala Chimaltenango

Origin – Guatemala

Location at Origin – Chimaltenango

Name of Farm – Finca El Pacayal

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,600 masl

Plant Varietal – Caturra, Catuai, Bourbon

Cupping Notes – Green Apple

Finca El Pacayal is located in San Miguel Pochuta within Chimaltenango.  The finca lies upon rich volcanic soil where the coffee is harvested from November to March and then shipped out from December to June.  Finca El Pacayal uses substainable “shade-grown” techniques.  The trees used to protect its environment and coffee trees include species like: Chalum, Gravilea, and Inga.  All of these trees help with sun filtration. This process helps the coffee trees maintain their health.  The sun filtration also maintains soil quality which is extremely important for production of coffee.

 

origin
certifications
type
farm
additional info
Mutiara, Gayo, Bener Meriah, Aceh, Sumatra
Fair Trade Organic
Grade I, Giling Basah
Mutiara Gayo Cooperative 

Coming soon!

+ more info
X
Indonesia Sumatra Gayo FairTrade Organic

Origin – Indonesia

Location at Origin – Mutiara, Gayo, Bener Meriah, Aceh, Sumatra

Grade: Grade 1

Name of Farm – Mutiara Gayo Cooperative

Processing – Giling Basah (Wet Hulled)

Certification – Fair Trade Organic

Altitude – 1,200 – 1,300 masl

Plant varietal – Jember, Ateng, Bourbon, Bergandaal

Cupping notes – beets, light strawberry, chocolate

Gayo highland is the most well known place in Indonesia for it’s high quality Aribica beans and sustainably managed farms.  “Gayo” itself means “nice” and comes from the local tribe which has around 85,000 people living in the mountains where this coffee is grown.

origin
certifications
type
farm
additional info
Pengalengan, West Java
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia West Java

Origin – Indonesia

Location at Origin – Pengalengan, West Java

Grade: Grade 1

Name of Farm – Smallholder Farmers

Processing – Giling Basah (Wet Hulled)

Altitude – 1,300 – 1,500 masl

Cupping notes – banana bread, malt, chocolate

The coffee farms in West Java are mostly planted in sustainable forestry operation areas allowed and controlled by the local government.  West Java was the first place in Indonesia where the Dutch first planted coffee during the Dutch Colonial conquest.

origin
certifications
type
farm
additional info
Flores - Bajawa
Grade I - Washed
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia Flores

Origin – Indonesia

Location at Origin – Ngura, Flores, Bajawa

Grade – Grade 1

Processing – Semi-washed

Altitude – 1,200 – 1,300 masl

Plant varietal – Linie S, Jember

Cupping notes – spices, melon, dark chocolate, woody, red apple

origin
certifications
type
farm
additional info
Sulawesi Toraja
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia Sulawesi Toraja

Origin – Indonesia

Location at Origin – Sulawesi, Toraja

Name of farm – Smallholder farmers

Grade – Grade 1

Processing – Giling Basah (wet hulled)

Altitude –  1,200 – 1,300 masl

Plant varietal – Linie S, Jember, Typica

Cupping notes – beets, light strawberry, chocolate

Toraja is an exotic place located in Southern part of Sulawesi province.Toraja tribe is well known for their unique culture and one of the best in the world. Toraja tribe is also a “genuine tribe” in Indonesia. The coffee farms are planted on the plateau with unique texture of the land.

origin
certifications
type
farm
additional info
Nyeri
Rainforest Alliance
AA
Nyeri Hill Estate

Sold out! New crop coming March!

+ more info
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Kenya Nyeri Hill

Origin – Kenya

Location at Origin – Nyeri – Mount Kenya (Northern Kenya)

Grade – AA

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,500 meters – grown on highland slopes

Plant varietal – SL28, SL34, & Riuru 11

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – pomegranate, apricot, plum, cherry, bergamot tea

One of the first coffee farms established in eastern Africa, Nyeri Hill Estate planted its first coffee seedling in 1914. Located two kilometers northwest of the town of Nyeri, along the Nyeri-Ihururu road, this expansive estate stretches along the slopes of the region’s central highlands.

Nyeri Hill includes 1,415 total hectares, 344 of which are devoted to coffee cultivation. Here, 300 total employees harvest three main varietals: SL28, SL34 and Riuru 11. According to World Coffee Research, the SL28 varietal tends to be drought-tolerant and high potential for cup quality. SL28 and SL34 are unique in that they were both selected from single trees in Kenya, but these varieties are also susceptible to common coffee diseases. In contrast, Riuru 11, which makes up over 18 percent of the estate’s total production, is a varietal known for its resistance to coffee leaf rust and coffee berry disease. As World Coffee Research explains, this dwarf hybrid varietal “owes its existence to a coffee berry disease (CBD) epidemic in 1968 that lead to the loss of 50% of Kenya’s production.” While each varietal’s susceptibility to disease may vary, the potential for excellence in cup quality remains constant.

Nyeri Hill is a unique coffee estate with equally distinct offerings. Here, management focuses on cultivating coffees that shine while also prioritizing the community’s long-term sustainability, both from environmental and social perspectives. The organization allocates part of its profits to academic development (with Nyeri High School), professional growth (with Kamwenja Teachers College) and community healthcare (with Mathari Mission Hospital). Along with these social commitments, the leaders at Nyeri Hill focus on reforestation in 250 hectares of the estate, preservation of natural vegetation to encourage biodiversity, and soil retention through solutions like Bermuda Grass cultivation. By approaching their role in the coffee industry holistically, Nyeri Hill Estate strikes a key balance between producing high-quality coffees and providing a high quality of life for their employees and partners.

origin
certifications
type
farm
additional info
Gedeb Yirgacheffe
Washed, Grade I
Gedeb
+ more info
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Ethiopia Gedeb Washed

Origin ­­- Ethiopia

Location – Yirgacheffe, Gedeo Zone

Grade – I

Processing method – Washed

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 -to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: clean and fruit-forward with lemon, blueberry, and blackberry notes, a bright, peppery finish, a well-balanced coffee

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

origin
certifications
type
farm
additional info
Gedeb Yirgacheffe
Natural, Grade I
Gedeb
+ more info
X
Ethiopia Gedeb Natural

Origin ­­- Ethiopia

Location – Gedeb, Gedeo Zone

Grade – I

Processing method – Natural

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: Strawberry, kiwi, blueberry, apricot, juicy and tangy

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

origin
certifications
type
farm
additional info
Yirgacheffe
Washed, Grade II
ECX
+ more info
X
Ethiopia Yirgacheffe

Origin ­­- Ethiopia

Location – Yirgacheffe

Farm – ECX Coffee

Grade – II

Processing method – Washed

Altitude -1,770 -2,200m

Cupping Notes:

Juicy, floral and fruity (blueberry, lemony).  Very clean and bright.

 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
Peaberry
Kilimanjaro Estate
+ more info
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Tanzania Mt Kilimanjaro Peaberry

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – Peaberry

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
AA
Kilimanjaro Estate
+ more info
X
Tanzania Mt Kilimanjaro AA

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – AA

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
El Águila, Valle del Caucaia
Washed Micro-lot
El Águila
+ more info
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Colombia El Aguila Microlot

Name of farm: El Águila Asotatamá

Region: El Águila, Valle del Cauca

Processing type: Fully washed, fermentation in open tanks and sun-dried on patios

Altitude: 1,750 to 2,000 meters above sea level

Cupping Notes: banana bread, grapefruit, lively acidity, watermelon

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market harvests from her family’s three coffee farms in Antioquia. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and her family have invested in other farmers throughout the country to create a modern Colombian coffee brand called Cafelumbus

The Águila is a small micro-lot procured by Cafelumbus in an effort to support as many shareholders as possible. Asotatamá is a small association comprised of 94 families of coffee producers with a common goal to produce high-quality specialty coffee.  The association is situated near the edge of Tatama National Park. Each producing member of Asotatamá owns an average of 2 acres.

origin
certifications
type
farm
additional info
Antigua - San Rafael
Genuine Antigua
Strictly Hard Bean, Washed
Finca Urias

+ Out of stock

+ more info
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Guatemala Finca San Rafael Urias

Origin – Guatemala

Location at Origin – Antigua – San Rafael

Name of Farm – Finca San Rafael Urias

Grade – Strictly Hard Bean

Processing – Fully Washed – 100% sun dried- no mechanical drying

Certification – Genuine Antigua

Altitude – 1500-1600 meters.

Plant Varietal – Bourbon 90% Caturra & Typica 10%

Shade grown with Gravilea and grown in volcanic loamy-sand

Cupping Notes – Very clean with a tea-like acidity, notes of honey-crisp apple, floral with brown sugar finish

San Rafael Urias is located in the highland valley of Antigua, the most traditional coffee region in the world. The farm was founded in the late 1800¹s by Rafael Valdes Quiroa. Today the farm is administered by the third generation of the Valdes family. It is situated in a very special microclimate. The naturally fertile soil is deep, loose, volcanic and sandy with good drainage. The weather is mild, with an average temperature of 77 degrees Fahrenheit, relative humidity of 60%, and 35 to 39 inches of precipitation each year. The coffee produced here, on 50% of the farm’s 226 hectares, is strictly hard bean, Bourbon, Typica and Caturra, and has been recognized for its excellent cup quality, resulting from the care given during the entire process and the knowledge and experience passed down from its founder. After being handpicked, the fruit is wet-milled traditionally, hand washed with 100% natural water, and sun-dried. The strict quality control, utilizing samples and daily cupping, maintain an even and excellent quality. The farm is surrounded by hills and crossed by the Guacalate River, which also generates hydroelectric energy to power the wet mill. The farm has a small mountain forest with several sources of clean, naturally filtered water that carries nutrients to the plants and is used both for drinking and in the pulping and washing of coffee beans. The farm also produces berries, sweet potatoes, vegetables and basic grains, as well as dairy products.

origin
certifications
type
farm
additional info
Sidamo
Grade III
ECX
+ more info
X
Ethiopia Sidamo

Origin – Sidamo

Name of Farm – ECX

Grade – 3

Processing method- Natural

Altitude -1,550-2,200 meters above sea level

Cupping Notes – muscadine grapes, funky, berry, winey

origin
certifications
type
farm
additional info
Antigua
Strictly Hard Bean
Iglesias
+ more info
X
Guatemala Antigua Iglesias

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Iglesias

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 4,700 to 4900 feet

Plant Varietal – 60% Bourbon with 40% Catuai & Caturra

Cupping Notes – strawberry, Floral, Kiwi, Apple, Creamy Milk Chocolate, Baking Spices Finish

The famous ancient city of Antigua contains over 43 churches, so it is not surprise that this special coffee gets the brand “Iglesias.” Antigua Iglesias comes from the Plantation Santo Tomas and El Vallecito. Both are located in Ciudad Vieja in the state of Sacatepéquez at the slopes of the Volcano Agua. The coffee grows under Gravilea trees in rich volcanic soil. After harvest, the coffee is brought to the famous mill, Concepcion Escuintla. During the coffee’s time at Concepcion, it is sundried on patios, separated by size, density, and color. The result is a superior coffee with extreme complexities.

origin
certifications
type
farm
additional info
Antigua
Rainforest Alliance
Strictly Hard Bean
Finca Medina & Anexo Portal
+ more info
X
Guatemala Finca Medina Anexo Portal

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Finca Medina & Anexo Portal

Grade – Strictly Hard Bean

Processing – Washed & Natural

Altitude – 1,700 meters above sea level

Plant Varietal – Bourbon & Marsellesa

Washed Cupping Notes: honeycomb, dried apricot, yellow, apple, grape, lime

Natural Cupping Notes: cange sugar, watermelon, strawberry, fig

For over 20 years, we’ve been proud to partner with Finca Medina in Antigua, Guatemala. Nestled among three volcanoes, Acatenango, Fuego and Agua, the city of Antigua was once the capital of the Spanish Empire in Central America, but it’s now known for stunning colonial architecture and the nearby farms that produce some of the regions highest-quality coffee.

Antigua’s climate, high altitude, fertile volcanic soils, and a distinct agricultural tradition make this city an ideal location for producers like Finca Medina, a company that has been producing coffee since 1842.

origin
certifications
type
farm
additional info
Huehuetenango
Strictly Hard Bean
Finca El Paternal & Finca Nueva Palmira
+ more info
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Guatemala Huehuetenango

Origin – Huehuetenango, Guatemala

Name of Farm – Ixlama

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 1,524 to 1,830 masl

Plant Varietal – 50% Bourbon and 50% Caturra

Cupping Notes – juicy strawberry, bright, clean, balanced

Ixlama from Huehuetenango, Guatemala, comes from specialty-selected small producers, like Finca El Paternal and Finca Nueva Palmira, from the highlands of San Pedro Necta and La Libertad in the state of Huehuetenango. This shade-grown coffee is harvested and brought to the mill where it is sun dried on a patio and placed in “guardiolas.”  It is separated by color via computer and density/size mechanically which results in a superior, clean, bright cup.

origin
certifications
type
farm
additional info
Ethiopia, Yirgacheffee
Swiss Water Decaf
+ more info
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Swiss Water Ethiopian Yirgacheffee

Cupping Notes: lemon, honey-nut cheerios. cherry

One of our freshest decaf options, this Ethiopian Yirgacheffee has been decaffeinated using the Swiss Water Process, known industry-wide to give green coffees new life through the company’s proprietary process involving Green Coffee Extract (GCE).

As Swiss Water explains, “caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium,” creating clean, complex decaf coffee options in the process.

origin
certifications
type
farm
additional info
Muyinga, Butihinda
Washed
Murago Washing Station
+ more info
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Burundi Murago

Origin – Burundi

Washing Station – Murago

Region – Muyinga, Butihinda

Altitude – 1,650 -1,750 meters above sea level

Processing – Washed

Drying method – Sun-dried on raised beds

Plant varietal – Bourbon

Cupping notes – mint, apricot, vanilla, botanical

Leading the charge for this coffee is Angèle Ciza, CEO of Kahawa (“coffee” in Swahili) Company, a leader in sustainability and women’s empowerment in Burundi. She believes that good coffee is achieved by using best practices in the nurseries and during picking but by also investing in additional training, environmental protection, social infrastructure, and cost sharing reductions for their producers. For her, investing in those who grow coffee, especially women, is essential to further developing Burundi.

Her company, Kahawa Company, also known as KALICO, operates seven washing stations in northeast Burundi, specifically in the Kirundo and Muyinga provinces. In the Muyinga province, you will find the Murago washing station, one of seven owned by KALICO. The mill draws in coffee from 3,023 producers from Bonero hill, who primarily grow the Bourbon variety. This coffee is selected from a combination of smallholder farmers in Butihina commune, lying between 1650m and 1750m above sea level, and processed at the Murango washing station. It is one of many coffees processed at Murango, and the collection of mills run by KALICO, which have placed several top scoring coffees in past Burundi COE competitions.

origin
certifications
type
farm
additional info
Antioquia
Rainforest Alliance
Excelso
Finca La Cascada
+ more info
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Colombia Finca La Cascada

Region: Ciudad Bolivar, Farallones, Antioquia

Variety: Caturra & Colombia

Altitude: 1,650 meters above sea level

Drying Process: Mechanical and solar

Fermentation: Fully washed 15-hour tank fermentation

Notes: cranberry, chocolate, candied orange, caramel

In the western mountain range of southwest Antioquia, La Cascada Group has operated as a family-run business for more than 100 years. Since the beginning, the group has been committed to the social and environmental well being of their ancestor’s land. Innovation in their processing and quality are at the forefront of their mission. Working with Rainforest Alliance is one of the many ways they work to support their vision.

La Cascada employs 170 people and has over 250 seasonal pickers.  Good accommodations, food, and fair payment ensure a culture of commitment and respect on the farm and help contribute to an excellent resulting crop.

La Cascada is a member of DelosAndes Cooperative, whose mission is to improve the income of coffee families, allow access to more specialty markets, provide better working conditions and education for farmers, and improve the sustainability of coffee production. All of these efforts are made to ensure the permanence of their business for future generations of coffee farmers.

 

origin
certifications
type
farm
additional info
Santa Rosa de Copán
Organic
Strictly High Grown
Beneficio Santa Rosa
+ more info
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Honduras Beneficio Santa Rosa

Region: Santa Rosa de Copán

Producer Group: Beneficio Santa Rosa

Certification: Organic

Altitude: 1,100 to 1,600 meters above sea level

Processing: Washed

Harvest Season: December to March

Cupping Notes:  chocolate, grape, light berry, rose, lemon

The Copán Department of Western Honduras, a historically prominent area for the ancient Mayan civilization, is known for its fine cigars, tobacco, and of course, coffee. Here you can find Beneficio Santa Rosa de Copan, a dry mill and exporter working with small community cooperatives to produce specialty coffee and connect them to international markets.

Beneficio Santa Rosa was founded in 2005 with the intent of helping facilitate the exportation of high-quality coffee from western Honduras. Since then, they have continuously worked with various smallholder farmers, regional producer groups, associations, and cooperatives to promote specialty coffee in the region. For Beneficio Santa Rosa, coffee quality is the focus, and traceability is the method of ensuring it, for each lot is tagged so it can be traced back to its origin.

This organic certified lot of coffee is sourced from several small community cooperatives and processed by Beneficio Santa Rosa. Grown in soils rich with clay minerals, a building block for organic matter, these coffees showcase the rich quality potential present in Honduras. The pleasantly clean final cup is an ode to the hard work put in by the small-holder cooperatives and Beneficio Santa Rosa to bring this coffee to life.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Cuesta - Community Coffee
+ more info
X
Costa Rica La Cuesta

Region: Tarrazú

Name: La Cuesta, a community coffee from 20 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,500 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, caramel, bright acidity

origin
certifications
type
farm
additional info
Chiapas
FairTrade Organic
Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas
+ more info
X
Mexico FESICH
Farm – Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas

Region – Angel Albino Corzo, Chiapas

Process – Washed & Sun-Dried

Altitude – 1,100 -1,800 meters above sea level

Variety – Bourbon, Caturra, Sarchimor, Catimor, Costa Rica & Marago

Federación de Sociedades Coopertivas Indígenas y Ecológicas de Chiapas (also known as FESICH or FIECH) was founded by farmer groups from Tzotzil, Tzeltal, Mame, Chuj and Zoque. The cooperative has over 3,300 members, primarily indigenous farmers and their families. Each producer does their own wet milling and dries the coffees on their own patios before delivering the coffee to the cooperative. Since the founding of FESICH they have established a renovation program, built a nursery that now houses over two million coffee plants and offers training programs for leaf rust treatment. In addition, producer members have access to small producer financing.

Cupping Notes – vanilla, dark chocolate and cranberry. 

origin
certifications
type
farm
additional info
Jinotega
Rainforest Alliance
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua RA Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certification – Rainforest Alliance

Harvest – December to March

Altitude – 1100 – 1300 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catua

Cupping Notes – cherry, pecan, pineapple, plum, honey

This coffee is produced under out Program Cafe Ecoforestal, an environmentally-friendly system, where farmers establish hardwood trees, fruit trees, banana plants, cover crops and coffee.

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Jinotega
Fair Trade
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua FT Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certificate – Fair Trade

Harvest – December to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

Cupping Notes – hazelnut, red plum, candied almond

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Southern Nyamagabe
Micro-lot
Ibisi Mountain
+ more info
X
Rwanda Ibisi Mountain

Origin ­­- Rwanda

Location – Southern Nyamagabe

Farm – Ibisi Mountain

Processing method – Fully washed after a wet fermentation process, then dried on raised beds for 10 to 14 days

Altitude – 1700 meters

Varietal – Red Bourbon

Cupping Notes: Apricot, floral, honeyed, cherry fragrance with a delicate body

The Ibisi Mountain Hills washing station is located in the hills of
Southern Rwanda, just a short drive from the Nyungwe Forest, which
has been traced as the source of the Nile River. Bernard Uwitije, a
native of the area, had been trading non-washed, ordinary coffee up
until 2015, when he realized the potential for fully washed,
specialty grade coffee. He built his first washing station, Gitega
Hills, which operated successfully in his first year and he decided
to expand the operations by building a second washing station,
Ibisi Mountain. The quality at both stations remain outstanding.

origin
certifications
type
farm
additional info
West Nyamasheke
Micro-lot
Ruvumbu
+ more info
X
Rwanda Ruvumbu

Origin ­­- Rwanda

Location – West Nyamasheke

Farm – Ruvumbu

Processing method – Fully washed after a dry fermentation period, then dried on raised beds for 10 to 14 days

Altitude – 1,800 masl

Varietal – Red Bourbon

Cupping Notes – Sweet citrus, round body, pomegranate, fig, clementine, lime finish

The Ruvumbu Washing Station, once cooperative-owned, formerly processed around
100 metric tons of coffee cherries. Now that the station is under the ownership and
management of a private investor, it has produced 250 metric tons of cherries
for the first time this year. Ruvumbu uses a single-disc McKinnon
depulper and raised drying beds. Rwanda Trading Company is
responsible for milling and exporting 100 percent of Ruvumbu’s parchment
and green coffee. Despite the small volume from Ruvumbu, the
station has some of the best quality coffee in Rwanda. Ruvumbu
took 3rd place overall in the 2014 Rwanda Cup of Excellence
Competition and was given a Presidential Award for receiving a
cupping score above 90 points.

origin
certifications
type
farm
additional info
Antioquia
Natural Micro-lot
La Conchita

Sold out!

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Colombia La Conchita Microlot

Name of Farm: La Conchita

Producer: Catalina Vásquez and her family

Region: Ciudad Bolívar, Antioquia

Processing type: Naturally-processed and sun dried for 12 days

Fermentation: 15 hours

Altitude: 1,650 to 1,850 masl

Plant varietal: 100 percent Caturra

Cupping Notes: grapefruit, rose, pineapple, mango, cherry,
watermelon, hard candy and rum

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market her family’s three coffee farms in Antioquia, creating a brand called Cafelumbus. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and Cafelumbus have invested in modern processing techniques not yet common in Colombia. This naturally-processed, 5-bag microlot from Finca la Conchita has been through a 15-hour fermentation process and 12-day drying period after growing at an elevation of 1,650 to 1,850 meters. Cafelumbus utilizes the expertise of Jairo, an employee who directs the processing experiments at the beneficio of Finca la Gabriela.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Divisa

+ Out of stock

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X
Colombia La Divisa Microlot

Name of Farm: La Divisa

Farmer: Vallejo Arenas Vidal Hernando

Region: Antioquia

Processing type: Fully washed and sun dried

Fermentation: 24 hours

Altitude: 1,850 masl

Plant varietal: Caturra and Colombia

Total farm area in production: 3 hectares

Cupping Notes: black cherry, brown sugar, caramel, floral, creamy body, clean

In the rolling hills of the Buenos Aires municipality, producer Vallejo Arenas Vidal Hernando operates a 3-hectare farm alongside his son. The families share a beneficio within a stunning mountainous landscape, which reaches an altitude of 1,850 meters. Just before his parents’ deaths, Hernando purchased his property as a symbol of his family legacy. Both his parents worked as coffee pickers but never owned a farm themselves, so now he carries on the tradition of cultivating coffee in the Antioquia region with pride.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Aquiares Caturra Peaberry
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Aquiares Washed Peaberry

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing type: Depulped with a Penagos DCV 306, mechanically washed and dried for 32 hours in a guardiolas

Altitude: 1,200 to 1,350 masl

Plant Varietal: Caturra Peaberry

Harvest Dates: October 2017 to January 2018

Cupping Notes: honey, lemon, with an almond fragrance and overall complexity

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Entre Rios
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Aquiares Washed Entre Rios

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing Type: Depulped with a Penagos DCV 306, mechanically washed with a partial fermentation and dried for 32 hours using guardiolas

Altitude: 1,070 to 1,175 masl

Plant Varietal: Marsellesa and Red Obota (both Timor Hybrid + Villa Sarchi)

Harvest Dates: November 2017 to February 2018

Cupping Notes: banana, plum, peach, pomegranate, bright and complex

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Cauca
Fair Trade Organic
Washed Excelso
Asociación de Caficultores Ecológicos del Cauca
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Colombia Cauca ACEC

Farmer Association: Asociación de Caficultores Ecológicos del Cauca

Region: Popayán, Cauca, Colombia

Processing Type: Fully washed and sun dried

Altitude: 1,850 masl

Plant Varietal: Caturra, Castillo, Colombia, and Typica

Total Farm Area: 1.5 hectares for each producer

Cupping Notes: honeysuckle aroma, raspberry, caramel and a bright acidity

The Asociación de Caficultores Ecológicos del Cauca (ACEC) is a farmer-focused organization based in Cauca, Colombia, a region in southwest of Colombia along the Pacific Ocean. The ACEC includes 392 members who export an average of 3,500 bags per year. This region is known for its biodiversity, boasting over 1,200 bird species, plus most farms in the area utilize the shade from over 33 tree species.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
El Batallón

+ Landing in late July

+ more info
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El Salvador Mapache Pacamara Honey

Name of Farm: Mapache

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honeyed, dried on African raised beds for 20 days

Altitude: 1,350 masl

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: white grape, honey, blueberry candy, starfruit, with a vibrant acidity and hoppy finish

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Pacamara varietal is selected and picked with a particular level of care, as this varietal requires more time to ripen than others. This specific lot comes from a part of the farm called El Batallón, which can be difficult to access due to its narrow roads. Here, nimble pickup trucks haul small loads of cherries to transfer to a larger truck parked at a nearby soccer field at Finca El Naranjito. Drivers bring the cherries to Beneficio El Recreo, where the entire wet milling process is done manually for this coffee. Mapache uses a manual depulper before carrying the coffee in small batches to African raised beds where they dry for nearly 20 days. The Pacamara varietal, first created in 1958, was derived by crossing the Pacas and Maragogipe varietals. This particular lot, one of our favorite Salvadoran coffees of the season, balances notes of brown sugar and citrus with a unique hoppy finish.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Mapache Partida #74 Fantastic Four Casa de Zinc
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El Salvador Mapache Partida 74

Name of Farm: Mapache Partida #74 Fantastic Four Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo, then sun dried on clay patios

Altitude: 1,400 meters above sea level

Plant Varietal: Red & Orange Bourbon

Cupping Notes: white grape and dried fruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this washed Bourbon lot one of their Fantastic Four Coffees. This specific lot comes from Vía María which is the highest part of the farm.  The farm is planted with entirely pure Orange & Red Bourbon plants.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Honey, Strictly High Grown
Finca El Naranjito
+ more info
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El Salvador Mapache Partida 112

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honey

Altitude: 1,400 meters above sea level

Plant Varietal: Bourbon

Cupping Notes: kiwi, brown sugar, honey, tropical, orange blossom

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this Bourbon Honey lot one of their “Fantastic Four Coffees”. It was processed 100% by hand at their milling station. The fresh cherries are first floated using barrels full of clean water, then the pulp is separated using a manual pulper that uses no water at all. The mucilage covered beans are dried on their raised beds for more than 15 days. Partida 112 was picked in the middle of harvest when most of the cherries are perfectly ripe, making selection easier. The cherries come from unique rows of Bourbon planed at 1350 meters above sea level on “El Tamagás” peak, a mountain named from the poisonous snake that inhabits the mountains of Concepción de Ataco.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Finca El Naranjito I & II and Finca Casa de Zinc
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El Salvador Mapache Estate SHG

Name of Farm: Mapache Finca El Naranjito I & II and Finca Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo

Altitude: 1,300 masl on average

Plant Varietal: Pacas and Bourbon

Cupping Notes: tart, cinnamon spice and caramel sweetness

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Gifted with an ideal climate for growing coffee, Finca El Naranjito and Casa de Zinc sit at an average of 1,300 meters above sea level with a stellar view of the Pacific Ocean. El Imposible National Park, the largest forest reserve in El Salvador, sits just one mile away. As with every coffee we source through Mapache, you can be sure that thoughtful preparation and consistency shine through in the cup.

origin
certifications
type
farm
additional info
Kigali
Peaberry
Inzovu
+ more info
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Rwanda Peaberry Inzovu

Origin ­­- Rwanda

Location – Kigali

Farm – Inzovu

Processing method – Fully washed

Altitude – 1,400 – 1,900 meters above sea level

Varietal – Bourbon & Typica

Cupping Notes –  fig, cantaloupe, and orange with a syrupy body

Our Inzovu PB coffee blend comes from 75 washing stations in RTC’s supply chain. 16 of those washing stations are owned by RTC, and the rest are pre-financed and work exclusively with RTC. The coffee is gown in fertile volcanic soil at an altitude of 1400 meters and above. The cherries are selectively handpicked, wet-processed, and sun-dried on raised tables for a period of 15-20 days. After drying, the parchment is delivered to RTC’s dry mill for hulling and grading, whereby the round beans get separated from the normal flat beans. The Inzovu PB brings unique features to the taste of Rwandan coffee, with balanced acidity, mellow body, and a sweet lingering aftertaste

origin
certifications
type
farm
additional info
Qusac Decaf
Blend
+ more info
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Qusac Decaf

“All decaffeinators utilize the same steps to accomplish the extraction of caffeine from green coffee. The steps include Steaming, Hydration, Extraction and Drying. All of the steps are done in 3 primary pieces of equipment. First is the Pre-treatment tank, second is the Extractor and the last step is done in the Dryer. Each piece of equipment is designed to specifically achieve a desired result. The internal design differentiates the decaffeinated coffee processors.

Our proprietary DFE Decaf Process ® design enhancements provide the platform necessary to achieve coffee decaffeination with considerably less drain on resources. By reducing the amount of resources and energy required to produce our decaffeinated coffee, we have drastically reduced our carbon footprint once again. Our proprietary DFE Process ® has positioned QUSAC as the leader in the decaf industry for the lowest carbon emissions.

By using Green Chemistry, our DFE Decaf Process ® has achieved the incredible results in our flavour profiles. Our team has determined the optimal parameters to target the caffeine with surgical precision and remove it from the green coffee beans. We named this step Target Specific Extraction Technology (TSET). TSET not only extracts the caffeine with surgical precision, it can also be used to extract unwanted mould and fungi such as the one responsible for the production of naturally occurring chemical compounds known as Mycotoxins. The end result is a decaffeinated coffee overflowing with its natural flavours.

Our DFE Decaffeinated coffee is the best tasting decaf with the lowest carbon footprint and presents the consumer with a decaffeinated cup of coffee that is free of pesticides, insecticides and fertilizers. Our decaffeinated coffee is clean, fresh, healthy and eco-friendly. It is the socially responsible choice.” – Qusac Decaf

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Ibonia Estate
+ more info
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Kenya Kiambu Ibonia Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL28 & SL34

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Three kilometers south of the town of Kiambu, 105 hectares of land creates Ibonia Estate. Leaders of the property, which lies 1,700 meters above sea level, focus on organic matter management and soil conservation as top priorities in coffee production. Ibonia Estate sees the value of the region’s soil – a deep, reddish-brown composition known as Kikuyu loam – and recognizes its role in developing to the distinctive qualities of their coffee offerings.

Aside from the farm’s soil, Ibonia Estate embraces its local climate, which features cool, wet periods from May to July. This environmental pattern allows the coffee plants to mature slowly and develop complexity in flavor. Each day, 200 community workers gather at Ibonia Estate to harvest, wash, and sort the day’s share of the 180 tons of coffee the property exports each year. Ibonia Estate primarily cultivates SL28 and SL34 varieties, both known for communicating exceptional quality in the cup.

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Yadini Estate
+ more info
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Kenya Kiambu Yadini Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL34, Ruiru 11 & Batian

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Established in 1924, Yadini Estate lies at an elevation of 1,600 meters above sea level in the county of Kiambu. Just four kilometers from the town of Ruiru, this farm lies on the expansive slopes of the Aberdare mountain range in the central highlands, where volcanic soils containing nitisols, ferralsols plinthosols, known for their rich mineral nutrients, create a stable environment for coffee cultivation. Here, 800 employees tend to 171,000 coffee trees of the SL34, Ruiru 11 and Batian varietals. Released in Kenya in 2010, the Batian varietal tolerates leaf rust, resists coffee berry disease and produces large beans of high cup quality, according to the World Coffee Research variety catalog.

Bluegrass grows between rows of coffee in the field, where the plant is utilized as mulch because of its ability to improve soil structure during decomposition. In addition, the estate conserves the quality of this soil by planting natural shade trees such as figs, red stink wood and Egyptian rattle pod. Yadini Estate maintains an open environment for wildlife like hares, dik-dik antelope, moles and porcupines, preserving local biodiversity, and utilizes a nearby water source, the Ruiru River, for wet processing and irrigation.

origin
certifications
type
farm
additional info
Gedeb, Yirgacheffe
Organic
Grade 1
Metad
+ more info
X
Ethiopia Gedeb

​Origin – Ethiopia

Location at Origin – Gedeb, Yirgacheffe

Grade – Grade 1 

Processing – Washed & Natural

Altitude – 1,700 to 2,200 meters above sea level

Variety – Local Landrace Varieties

Soil Type – Volcanic red soils

Washed cupping notes: lemon, blueberry, organge, rose, melon, tea-like finish

Natural cupping notes: berry jam, vanilla, grapefruit, jasmine, strawberry wine, sparkling finish

​​Aman Adinew, CEO of METAD agricultural​ ​group, is the type of person whose infectious​ enthusiasm commands an entire room. By​ ​offering these excellent washed and​ ​naturally-processed lots from Gedeb and​ ​Hambela, we’re able to pass along that​ ​enthusiasm to our​ partners here in the U.S.​ ​Our team at Balzac feels confident that​ ​METAD’s coffees are some of the cleanest,​ ​most complex we’re able to offer every year.​ ​With his agricultural group, Aman works to​ ​influence Ethiopia’s coffee communities and​ ​their partners in consuming countries​ ​across​ ​the​ ​world. METAD owns Africa’s first SCA-​ ​certified quality control lab and the​ company provides post-harvest training and​ ​health benefits to its employees, keeping in​ ​mind that in order for a company to thrive,​ ​its employees and the communities it works​ ​in must also thrive.​ 

This coffee comes from METAD’s Gedeb​ ​site in the fertile Southern Nations,​ ​Nationalities, and Peoples’ Region (SNNPR)​ ​of Gedeb, found within the Gedeo zone,​ ​approximately 437​​kilometers south of​ ​Addis Ababa. Here METAD operates a​ ​washing station and dry mill,​ ​employing 28​ ​permanent staff and 700 seasonal​ ​employees between this station and their​ ​partner station in Hambela. Seventy percent​ ​or more of these staff members are women,​ ​ plus METAD partners with over 700 out-​​growers to provide best practices on​ growing, harvesting and selling coffee.​ ​
This coffee, which includes Arabica and​ ​Local Landrace Varieties, was grown at an​ ​altitude of​ 1,770 to 2,200 meters above sea​ ​level. Both washed and natural iterations of​ ​this coffee present​ ​complex, fruit-forward​ ​taste notes that we look for and love in​ ​Ethiopian coffees.
origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Natural, Strictly Hard Bean
Finca El Naranjito

Sold out!

+ more info
X
El Salvador Mapache Pacamara Natural

Name of Farm: Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,350 meters above sea level

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: caramel, mango, grapefruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Much like it’s honeyed counterpart, Mapache’s Pacamara Natural is characterized by its thoughtfulness through the entire harvesting and milling process. The area where this Pacamara cultivar is located is privileged, totally protected from the strong winds and direct sunlight. It is also surrounded by untouched forests that provide the trees with great amounts of natural nutrients and minerals. Mapache’s team of coffee pickers delicately select the ripest cherries to ensure longevity and continual protection. At the processing station, the coffee is floated and then spread over moveable drying beds. The coffee is then monitored constantly for 25 days to ensure even drying. This lot of bronzed-leaved Pacamara is 4 years old and produces a coffee with a particular grapefruit note, lingering aftertaste and some hints of caramel and mango.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Natural, Strictly Hard Bean
Santa Erlinda
+ more info
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El Salvador Mapache Sampacho Natural Santa Erlinda

Name of Farm: Santa Erlinda

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,300 masl on average

Plant Varietal: Sampacho

Cupping Notes: strawberry, spices, pineapple

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Santa Erlinda is a small farm located in the town of Salcoatitán, Sonsonate. Santa Erlinda receives more than 3000 mm of rain a year, making it a very fertile land for growing coffee. The Sampacho cultivar is nestled among cedar trees and surrounded by Copalchi windbreakers. 

Santa Erlinda goes back three generations. It is a small but very productive farm that was replanted in 2014 after the coffee rust breakout of 2012 wiped out the entire farm. The property is now taken care of 5 young farmers who work yearlong doing every task needed to produce great coffee. When the harvest is ready, the families that live nearby come to carefully select the cherries that are then processed in Beneficio Recreo.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Carrizal - Community Coffee
+ more info
X
Costa Rica Carrizal

Region: Tarrazú

Name: Carrizal, a community coffee from 70 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,650 to 1,750 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: funnel cake, lime, hazelnut

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Llano Bonito - Community Coffee
+ more info
X
Costa Rica Llano Bonito

Region: Tarrazú

Name: Llano Bonito, a community coffee from 80 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,450 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: prune, kiwi, apple, lime

origin
certifications
type
farm
additional info
Fredonia, Antioquia
Natural, Micro-lot
El Balcón
+ more info
X
Colombia El Balcón Microlot

Name of farm: El Balcón

Region: Fredonia, Antioquia

Processing type: Natural, selective picking, sun-dried

Altitude: 1,400 to 1,900 meters above sea level

Cupping Notes: berry, dark cherry, dried fruit, pineapple, tropical, boozy

Just an hour and a half outside of Medellin lies El Balcón, a family-owned farm. The company was originally founded in 1991 by Humberto Restrepo, but is now run by the visionary and innovator Yenny Restrepo. Antioquia, a Colombian region famous for their coffee and ecotourism, is bolstered by companies like El Balcón, who have strived to not only create luxurious coffee, but to do it sustainably.

With such eco-friendly innovation came a change to their business model. A few years ago, the general manager of El Balcón, Gabriel, decided to experiment with producing natural coffee. The idea then was to enable El Balcón to distinguish themselves amongst the heavy-hitting coffee producers of Colombia. Having succeeded, they are able to produce natural coffees at a competitive volume with consistent quality. 

origin
certifications
type
farm
additional info
Sul de Minas, Minas Gerais
Rainforest Alliance
Estate Coffee
Fazenda Do Salto
+ more info
X
Brazil Fazenda Do Salto

Name of farm: Fazenda Do Salto

Region: Sul de Minas, Minas Gerais

Processing type: Natural

Variety: Yellow Bourbon, Mundo Novo, Icatu

Altitude: 1,080 to 1,140 meters above sea level

Cupping Notes: buttery, caramel, hazelnut, brown sugar finish 

Dr. Fabio Araujo Reis, owner at Fazenda do Salto, works with his two sons to run their family farm and allow it to thrive. Andre and Juca work with 35 year-round employees, many of whom grew up near the farm, choosing to return to Fazenda do Salto after finishing school. Here, coffee is harvested mechanically, dried on 8 rotational machines and 8 static layer dryers, which maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for 4 days before switching to warm air for 3 additional days until moisture content reaches 15 percent. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11 percent moisture.

origin
certifications
type
farm
additional info
Sul de Minas, Minas Gerais
Rainforest Alliance
Peaberry
Fazenda Do Salto
+ more info
X
Brazil Fazenda Do Salto Peaberry

Name of farm: Fazenda Do Salto

Region: Sul de Minas, Minas Gerais

Processing type: Natural

Altitude: 1,080 to 1,140 meters above sea level

Cupping Notes: buttery, caramel, hazelnut, brown sugar finish 

Dr. Fabio Araujo Reis, owner at Fazenda do Salto, works with his two sons to run their family farm and allow it to thrive. Andre and Juca work with 35 year-round employees, many of whom grew up near the farm, choosing to return to Fazenda do Salto after finishing school. Here, coffee is harvested mechanically, dried on 8 rotational machines and 8 static layer dryers, which maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for 4 days before switching to warm air for 3 additional days until moisture content reaches 15 percent. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11 percent moisture.

origin
certifications
type
farm
additional info
Waghi Valley, Jiawaka Province
Washed, Estate Coffee
Sigri Coffee Estate
+ more info
X
Papua New Guinea Sigri Estate

Farm: Sigri Coffee Estate

Region: Waghi Valley, Jiawaka Province

Processing type: Washed

Variety: Typica, Arusha, Caribbean Blue, Catimor, Maragogype

Altitude: 1,550 meters above sea level

Cupping Notes: green apple, honey, peach, pecan, melon, starfruit acidity

The Sigri coffee estate is located in the Waghi Valley, a fertile region of the western highlands and Jikawa Province of Papua New Guinea. It is a part of the Carpenter Estates, a collection of three farms which span over 3000 hectares of coffee and tea. The 125-acre Sigri estate stands at 1,500 MASL and uses precisely managed shade trees to promote even coffee ripening, improved quality, and diversified wildlife habitat. The estate and those nearby are home to some 90 various species of birds, resulting in being awarded “bird-friendly” status. 

The quality of coffee produced is representative of the unique factors that go into its production. The coffees planted at Sigiri Estate are all of Typica origin, originating from seeds of the Jamaica Blue Mountain variety planted here many years ago. Following strict quality control measures, the coffee is wet-processed throughout a three-day fermentation process and then sun-dried for 10 to 14 days. After hulling, the coffees are sorted using both color sorting machines and hand-sorting to ensure consistency and quality. The end result of this rigorous quality control is a uniquely complex coffee truly reminiscent of PNG. The final cup is medium-bodied, layered with tropical fruits and soft lemon acidity that finished with milk chocolate and spice notes.

origin
certifications
type
farm
additional info
Ciudad Bolivar, Antioquia
Washed, Single Farm
La Reserva
+ more info
X
Colombia La Reserva

Farm: La Reserva

Region: Ciudad Bolivar, Antioquia

Processing type: Fully washed, fermentation in open tanks and sun-dried on raised beds

Variety: Caturra & Colombia

Altitude: 1,600 to 2,000 meters above sea level

Cupping Notes: grape, mandarin organge, lime, honey

Located in Ciudad Bolivar, Antioquia, La Reserva exemplifies the struggle that is coffee farming, but also a sign of what’s possible with perseverance. The 52-acre farm is split between two areas, and nearly half this land is within a protected nature preserve and is home for a wide diversity of plants and animals, including the endangered Andean Bear. The other half of the land lies on its own and has seen its fair share of challenges, as the previous owners were unable to maintain it due to insufficient profit from low coffee prices.

The land has now been taken over by a pioneering farmer, Juan Felipe, who looked past the abandoned plots and saw the teeming potential for specialty coffee. Noticing the fertile lands and high altitudes, between 1,600 m.a.s.l. and 2,000 m.a.sl., Juan took the initiative to breathe new life into this beautiful farm.

In its second year of focused specialty production, the coffees from La Reserva are already showcasing the depth and diversity of its land. Consisting primarily of Caturra and Colombia varieties, the coffee possesses pronounced citrus fruit character, natural sweetness, and pleasantly creamy body. The utilization of various processing techniques, whether it be washed, honey, or natural, only further accentuates the diversity of flavors possible from the coffee at La Reserva.

origin
certifications
type
farm
additional info
Urrao, Antioquia
Washed Chiroso Micro-lot
Cafelumbus
+ more info
X
Colombia Urrao Chiroso Micro-lot

Region: Urrao, Antioquia

Processing type: Washed

Variety: Chiroso

Altitude: 2,200 meters above sea level

Cupping Notes: jasmine, mandarin orange, chocolate

Urrao is one of the loveliest municipalities in Antioquia, which you can find high in the southwest mountains, in the valley of Penderisco river. This municipality used to be very affected by guerrillas bands, but now it is peaceful and that has allowed reinforcing a coffee-growing culture in its fertile soils. Some of the most outstanding coffees of Antioquia are produced here.

Chiroso – a rare variety originating from the Urrao region. It is characterized by its elongated cherry and floral and fruity flavor notes.

Costa Rica
origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
F1 La Hacienda Natural Processed

+ Sold out!

+ more info
X
Costa Rica F1 “La Hacienda” Natural

Region: Tarrazú

Name: F1 La Hacienda Naturally Processed

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 1 hectare

Processing: Natural

Plant Varietal: Sudan, Villa Sarchi and Catimor

Cupping Notes: rum, tangerine, vanilla, grapefruit, sweet tart, strawberry, sparkling lemonade

Finca La Hacienda farm is owned and operated by Coope Tarrazu.  For this small farm, the coffee trees are 8 years old and they have been harvesting for 5 years now. We’re offering this lot in 34.5 kilo bags to make this special coffee more accessible.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Natural
+ more info
X
Costa Rica Tirra Natural

Region: Tarrazú

Name: Tirra Natural Processed

Grade: SHB

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 2 hectares

Processing: Natural

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, blackberry jam, sweet tea and peach candy

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Honey
+ more info
X
Costa Rica Tirra Honey Process

Region: Tarrazú

Name: Tirra Honey Process

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Total Farm Area: 2 hectares

Altitude: 1,400 to 1,500 masl

Processing: yellow honey processed

Plant Varietal: Caturra and Catuaí

Cupping Notes: strawberry, mango, balanced and dry

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Pastora
+ more info
X
Costa Rica La Pastora

Region: Tarrazú

Name: Finca La Pastora

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,700 to 1,800 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: currant wine, blackberry, caramel and hazelnut 

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
San Isidro - Community Coffee
+ more info
X
Costa Rica San Isidro

Region: Tarrazú

Name: San Isidro – Community Coffee

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,450 to 1,650 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: apricot, fig, stone fruit, balanced

origin
certifications
type
farm
additional info
Sumatra Mandheling
Fair Trade Organic / Organic / Conventional
Grade I - Giling Basah
Tanah Karo
+ more info
X
Indonesia Sumatra Tanah Karo

Location at Origin – Sumatra

Grade: Grade 1

Coffee: Sumatra Mandheling Tana Karo Triple Picked ACEH

Processing – Giling Basah

Plant varietal – Catimor (Ateng) & Gayo 1 (Tim-Tim)

Altitude – 1,650 to 1,650 meters above sea level

Total number of farmers – 700

Total hectares – 800

Cupping Notes – citrus, lemongrass, beet-like acidity

In the northern end of Sumatra, around 700 independent farmers grow coffee alongside their family’s food. Each producer owns from 3 to 10 hectares each, cultivating coffee in the province of Aceh near the town of Takengon. This traceable Indonesian coffee, available as a Grade 1 lot, a Grade 1 Organic, or a Grade 1 Fair Trade-Organic, was sourced through Royal Pacific Indah International. Royal Pacific, one of our exporting partners in Indonesia, began as a group of local coffee traders in Medan, North Sumatra. In just a few years, the company grew into a 20,000 square foot office and warehouse space, where the team now specializes in Sumatran coffees.

 

origin
certifications
type
farm
additional info
San Marcos
Rainforest Alliance
Extra Prime & Strictly Hard Bean
Finca Nueva Granada

Available in 2020!

+ more info
X
Guatemala Finca Nueva Granada

Origin – Guatemala

Location at Origin – San Marcos

Name of Farm – Finca Nueva Granada

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,800 meters

Plant Varietal – Bourbon

Cupping Notes – Berry, green apple, jasmine, and sweet lemon with a velvety chocolate finish. 

Finca Nueva Granada, named after the last Arab Fortress in Europe, was one of the first farms to achieve Rainforest Alliance Certification.  Located between two of Guatemala’s looming volcanoes, Tajumulco and Tacana, Finca Nueva Granada has become a perfect example of how a farm can become more than a source of delicious coffee.  The farm has on site schooling and implements impressive sustainable practices for coffee processing.  Finca Nueva Granada uses its own clear spring water for pulping and implements “shade-grown” techniques to protect the environment in which it relies so heavily upon.

origin
certifications
type
farm
additional info
Chimultenango
Rainforest Alliance
Strictly Hard Bean, Prime
Pacayal
+ more info
X
Guatemala Chimaltenango

Origin – Guatemala

Location at Origin – Chimaltenango

Name of Farm – Finca El Pacayal

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,600 masl

Plant Varietal – Caturra, Catuai, Bourbon

Cupping Notes – Green Apple

Finca El Pacayal is located in San Miguel Pochuta within Chimaltenango.  The finca lies upon rich volcanic soil where the coffee is harvested from November to March and then shipped out from December to June.  Finca El Pacayal uses substainable “shade-grown” techniques.  The trees used to protect its environment and coffee trees include species like: Chalum, Gravilea, and Inga.  All of these trees help with sun filtration. This process helps the coffee trees maintain their health.  The sun filtration also maintains soil quality which is extremely important for production of coffee.

 

origin
certifications
type
farm
additional info
Mutiara, Gayo, Bener Meriah, Aceh, Sumatra
Fair Trade Organic
Grade I, Giling Basah
Mutiara Gayo Cooperative 

Coming soon!

+ more info
X
Indonesia Sumatra Gayo FairTrade Organic

Origin – Indonesia

Location at Origin – Mutiara, Gayo, Bener Meriah, Aceh, Sumatra

Grade: Grade 1

Name of Farm – Mutiara Gayo Cooperative

Processing – Giling Basah (Wet Hulled)

Certification – Fair Trade Organic

Altitude – 1,200 – 1,300 masl

Plant varietal – Jember, Ateng, Bourbon, Bergandaal

Cupping notes – beets, light strawberry, chocolate

Gayo highland is the most well known place in Indonesia for it’s high quality Aribica beans and sustainably managed farms.  “Gayo” itself means “nice” and comes from the local tribe which has around 85,000 people living in the mountains where this coffee is grown.

origin
certifications
type
farm
additional info
Pengalengan, West Java
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia West Java

Origin – Indonesia

Location at Origin – Pengalengan, West Java

Grade: Grade 1

Name of Farm – Smallholder Farmers

Processing – Giling Basah (Wet Hulled)

Altitude – 1,300 – 1,500 masl

Cupping notes – banana bread, malt, chocolate

The coffee farms in West Java are mostly planted in sustainable forestry operation areas allowed and controlled by the local government.  West Java was the first place in Indonesia where the Dutch first planted coffee during the Dutch Colonial conquest.

origin
certifications
type
farm
additional info
Flores - Bajawa
Grade I - Washed
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia Flores

Origin – Indonesia

Location at Origin – Ngura, Flores, Bajawa

Grade – Grade 1

Processing – Semi-washed

Altitude – 1,200 – 1,300 masl

Plant varietal – Linie S, Jember

Cupping notes – spices, melon, dark chocolate, woody, red apple

origin
certifications
type
farm
additional info
Sulawesi Toraja
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia Sulawesi Toraja

Origin – Indonesia

Location at Origin – Sulawesi, Toraja

Name of farm – Smallholder farmers

Grade – Grade 1

Processing – Giling Basah (wet hulled)

Altitude –  1,200 – 1,300 masl

Plant varietal – Linie S, Jember, Typica

Cupping notes – beets, light strawberry, chocolate

Toraja is an exotic place located in Southern part of Sulawesi province.Toraja tribe is well known for their unique culture and one of the best in the world. Toraja tribe is also a “genuine tribe” in Indonesia. The coffee farms are planted on the plateau with unique texture of the land.

origin
certifications
type
farm
additional info
Nyeri
Rainforest Alliance
AA
Nyeri Hill Estate

Sold out! New crop coming March!

+ more info
X
Kenya Nyeri Hill

Origin – Kenya

Location at Origin – Nyeri – Mount Kenya (Northern Kenya)

Grade – AA

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,500 meters – grown on highland slopes

Plant varietal – SL28, SL34, & Riuru 11

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – pomegranate, apricot, plum, cherry, bergamot tea

One of the first coffee farms established in eastern Africa, Nyeri Hill Estate planted its first coffee seedling in 1914. Located two kilometers northwest of the town of Nyeri, along the Nyeri-Ihururu road, this expansive estate stretches along the slopes of the region’s central highlands.

Nyeri Hill includes 1,415 total hectares, 344 of which are devoted to coffee cultivation. Here, 300 total employees harvest three main varietals: SL28, SL34 and Riuru 11. According to World Coffee Research, the SL28 varietal tends to be drought-tolerant and high potential for cup quality. SL28 and SL34 are unique in that they were both selected from single trees in Kenya, but these varieties are also susceptible to common coffee diseases. In contrast, Riuru 11, which makes up over 18 percent of the estate’s total production, is a varietal known for its resistance to coffee leaf rust and coffee berry disease. As World Coffee Research explains, this dwarf hybrid varietal “owes its existence to a coffee berry disease (CBD) epidemic in 1968 that lead to the loss of 50% of Kenya’s production.” While each varietal’s susceptibility to disease may vary, the potential for excellence in cup quality remains constant.

Nyeri Hill is a unique coffee estate with equally distinct offerings. Here, management focuses on cultivating coffees that shine while also prioritizing the community’s long-term sustainability, both from environmental and social perspectives. The organization allocates part of its profits to academic development (with Nyeri High School), professional growth (with Kamwenja Teachers College) and community healthcare (with Mathari Mission Hospital). Along with these social commitments, the leaders at Nyeri Hill focus on reforestation in 250 hectares of the estate, preservation of natural vegetation to encourage biodiversity, and soil retention through solutions like Bermuda Grass cultivation. By approaching their role in the coffee industry holistically, Nyeri Hill Estate strikes a key balance between producing high-quality coffees and providing a high quality of life for their employees and partners.

origin
certifications
type
farm
additional info
Gedeb Yirgacheffe
Washed, Grade I
Gedeb
+ more info
X
Ethiopia Gedeb Washed

Origin ­­- Ethiopia

Location – Yirgacheffe, Gedeo Zone

Grade – I

Processing method – Washed

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 -to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: clean and fruit-forward with lemon, blueberry, and blackberry notes, a bright, peppery finish, a well-balanced coffee

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

origin
certifications
type
farm
additional info
Gedeb Yirgacheffe
Natural, Grade I
Gedeb
+ more info
X
Ethiopia Gedeb Natural

Origin ­­- Ethiopia

Location – Gedeb, Gedeo Zone

Grade – I

Processing method – Natural

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: Strawberry, kiwi, blueberry, apricot, juicy and tangy

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

origin
certifications
type
farm
additional info
Yirgacheffe
Washed, Grade II
ECX
+ more info
X
Ethiopia Yirgacheffe

Origin ­­- Ethiopia

Location – Yirgacheffe

Farm – ECX Coffee

Grade – II

Processing method – Washed

Altitude -1,770 -2,200m

Cupping Notes:

Juicy, floral and fruity (blueberry, lemony).  Very clean and bright.

 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
Peaberry
Kilimanjaro Estate
+ more info
X
Tanzania Mt Kilimanjaro Peaberry

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – Peaberry

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
AA
Kilimanjaro Estate
+ more info
X
Tanzania Mt Kilimanjaro AA

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – AA

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
El Águila, Valle del Caucaia
Washed Micro-lot
El Águila
+ more info
X
Colombia El Aguila Microlot

Name of farm: El Águila Asotatamá

Region: El Águila, Valle del Cauca

Processing type: Fully washed, fermentation in open tanks and sun-dried on patios

Altitude: 1,750 to 2,000 meters above sea level

Cupping Notes: banana bread, grapefruit, lively acidity, watermelon

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market harvests from her family’s three coffee farms in Antioquia. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and her family have invested in other farmers throughout the country to create a modern Colombian coffee brand called Cafelumbus

The Águila is a small micro-lot procured by Cafelumbus in an effort to support as many shareholders as possible. Asotatamá is a small association comprised of 94 families of coffee producers with a common goal to produce high-quality specialty coffee.  The association is situated near the edge of Tatama National Park. Each producing member of Asotatamá owns an average of 2 acres.

origin
certifications
type
farm
additional info
Antigua - San Rafael
Genuine Antigua
Strictly Hard Bean, Washed
Finca Urias

+ Out of stock

+ more info
X
Guatemala Finca San Rafael Urias

Origin – Guatemala

Location at Origin – Antigua – San Rafael

Name of Farm – Finca San Rafael Urias

Grade – Strictly Hard Bean

Processing – Fully Washed – 100% sun dried- no mechanical drying

Certification – Genuine Antigua

Altitude – 1500-1600 meters.

Plant Varietal – Bourbon 90% Caturra & Typica 10%

Shade grown with Gravilea and grown in volcanic loamy-sand

Cupping Notes – Very clean with a tea-like acidity, notes of honey-crisp apple, floral with brown sugar finish

San Rafael Urias is located in the highland valley of Antigua, the most traditional coffee region in the world. The farm was founded in the late 1800¹s by Rafael Valdes Quiroa. Today the farm is administered by the third generation of the Valdes family. It is situated in a very special microclimate. The naturally fertile soil is deep, loose, volcanic and sandy with good drainage. The weather is mild, with an average temperature of 77 degrees Fahrenheit, relative humidity of 60%, and 35 to 39 inches of precipitation each year. The coffee produced here, on 50% of the farm’s 226 hectares, is strictly hard bean, Bourbon, Typica and Caturra, and has been recognized for its excellent cup quality, resulting from the care given during the entire process and the knowledge and experience passed down from its founder. After being handpicked, the fruit is wet-milled traditionally, hand washed with 100% natural water, and sun-dried. The strict quality control, utilizing samples and daily cupping, maintain an even and excellent quality. The farm is surrounded by hills and crossed by the Guacalate River, which also generates hydroelectric energy to power the wet mill. The farm has a small mountain forest with several sources of clean, naturally filtered water that carries nutrients to the plants and is used both for drinking and in the pulping and washing of coffee beans. The farm also produces berries, sweet potatoes, vegetables and basic grains, as well as dairy products.

origin
certifications
type
farm
additional info
Sidamo
Grade III
ECX
+ more info
X
Ethiopia Sidamo

Origin – Sidamo

Name of Farm – ECX

Grade – 3

Processing method- Natural

Altitude -1,550-2,200 meters above sea level

Cupping Notes – muscadine grapes, funky, berry, winey

origin
certifications
type
farm
additional info
Antigua
Strictly Hard Bean
Iglesias
+ more info
X
Guatemala Antigua Iglesias

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Iglesias

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 4,700 to 4900 feet

Plant Varietal – 60% Bourbon with 40% Catuai & Caturra

Cupping Notes – strawberry, Floral, Kiwi, Apple, Creamy Milk Chocolate, Baking Spices Finish

The famous ancient city of Antigua contains over 43 churches, so it is not surprise that this special coffee gets the brand “Iglesias.” Antigua Iglesias comes from the Plantation Santo Tomas and El Vallecito. Both are located in Ciudad Vieja in the state of Sacatepéquez at the slopes of the Volcano Agua. The coffee grows under Gravilea trees in rich volcanic soil. After harvest, the coffee is brought to the famous mill, Concepcion Escuintla. During the coffee’s time at Concepcion, it is sundried on patios, separated by size, density, and color. The result is a superior coffee with extreme complexities.

origin
certifications
type
farm
additional info
Antigua
Rainforest Alliance
Strictly Hard Bean
Finca Medina & Anexo Portal
+ more info
X
Guatemala Finca Medina Anexo Portal

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Finca Medina & Anexo Portal

Grade – Strictly Hard Bean

Processing – Washed & Natural

Altitude – 1,700 meters above sea level

Plant Varietal – Bourbon & Marsellesa

Washed Cupping Notes: honeycomb, dried apricot, yellow, apple, grape, lime

Natural Cupping Notes: cange sugar, watermelon, strawberry, fig

For over 20 years, we’ve been proud to partner with Finca Medina in Antigua, Guatemala. Nestled among three volcanoes, Acatenango, Fuego and Agua, the city of Antigua was once the capital of the Spanish Empire in Central America, but it’s now known for stunning colonial architecture and the nearby farms that produce some of the regions highest-quality coffee.

Antigua’s climate, high altitude, fertile volcanic soils, and a distinct agricultural tradition make this city an ideal location for producers like Finca Medina, a company that has been producing coffee since 1842.

origin
certifications
type
farm
additional info
Huehuetenango
Strictly Hard Bean
Finca El Paternal & Finca Nueva Palmira
+ more info
X
Guatemala Huehuetenango

Origin – Huehuetenango, Guatemala

Name of Farm – Ixlama

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 1,524 to 1,830 masl

Plant Varietal – 50% Bourbon and 50% Caturra

Cupping Notes – juicy strawberry, bright, clean, balanced

Ixlama from Huehuetenango, Guatemala, comes from specialty-selected small producers, like Finca El Paternal and Finca Nueva Palmira, from the highlands of San Pedro Necta and La Libertad in the state of Huehuetenango. This shade-grown coffee is harvested and brought to the mill where it is sun dried on a patio and placed in “guardiolas.”  It is separated by color via computer and density/size mechanically which results in a superior, clean, bright cup.

origin
certifications
type
farm
additional info
Ethiopia, Yirgacheffee
Swiss Water Decaf
+ more info
X
Swiss Water Ethiopian Yirgacheffee

Cupping Notes: lemon, honey-nut cheerios. cherry

One of our freshest decaf options, this Ethiopian Yirgacheffee has been decaffeinated using the Swiss Water Process, known industry-wide to give green coffees new life through the company’s proprietary process involving Green Coffee Extract (GCE).

As Swiss Water explains, “caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium,” creating clean, complex decaf coffee options in the process.

origin
certifications
type
farm
additional info
Muyinga, Butihinda
Washed
Murago Washing Station
+ more info
X
Burundi Murago

Origin – Burundi

Washing Station – Murago

Region – Muyinga, Butihinda

Altitude – 1,650 -1,750 meters above sea level

Processing – Washed

Drying method – Sun-dried on raised beds

Plant varietal – Bourbon

Cupping notes – mint, apricot, vanilla, botanical

Leading the charge for this coffee is Angèle Ciza, CEO of Kahawa (“coffee” in Swahili) Company, a leader in sustainability and women’s empowerment in Burundi. She believes that good coffee is achieved by using best practices in the nurseries and during picking but by also investing in additional training, environmental protection, social infrastructure, and cost sharing reductions for their producers. For her, investing in those who grow coffee, especially women, is essential to further developing Burundi.

Her company, Kahawa Company, also known as KALICO, operates seven washing stations in northeast Burundi, specifically in the Kirundo and Muyinga provinces. In the Muyinga province, you will find the Murago washing station, one of seven owned by KALICO. The mill draws in coffee from 3,023 producers from Bonero hill, who primarily grow the Bourbon variety. This coffee is selected from a combination of smallholder farmers in Butihina commune, lying between 1650m and 1750m above sea level, and processed at the Murango washing station. It is one of many coffees processed at Murango, and the collection of mills run by KALICO, which have placed several top scoring coffees in past Burundi COE competitions.

origin
certifications
type
farm
additional info
Antioquia
Rainforest Alliance
Excelso
Finca La Cascada
+ more info
X
Colombia Finca La Cascada

Region: Ciudad Bolivar, Farallones, Antioquia

Variety: Caturra & Colombia

Altitude: 1,650 meters above sea level

Drying Process: Mechanical and solar

Fermentation: Fully washed 15-hour tank fermentation

Notes: cranberry, chocolate, candied orange, caramel

In the western mountain range of southwest Antioquia, La Cascada Group has operated as a family-run business for more than 100 years. Since the beginning, the group has been committed to the social and environmental well being of their ancestor’s land. Innovation in their processing and quality are at the forefront of their mission. Working with Rainforest Alliance is one of the many ways they work to support their vision.

La Cascada employs 170 people and has over 250 seasonal pickers.  Good accommodations, food, and fair payment ensure a culture of commitment and respect on the farm and help contribute to an excellent resulting crop.

La Cascada is a member of DelosAndes Cooperative, whose mission is to improve the income of coffee families, allow access to more specialty markets, provide better working conditions and education for farmers, and improve the sustainability of coffee production. All of these efforts are made to ensure the permanence of their business for future generations of coffee farmers.

 

origin
certifications
type
farm
additional info
Santa Rosa de Copán
Organic
Strictly High Grown
Beneficio Santa Rosa
+ more info
X
Honduras Beneficio Santa Rosa

Region: Santa Rosa de Copán

Producer Group: Beneficio Santa Rosa

Certification: Organic

Altitude: 1,100 to 1,600 meters above sea level

Processing: Washed

Harvest Season: December to March

Cupping Notes:  chocolate, grape, light berry, rose, lemon

The Copán Department of Western Honduras, a historically prominent area for the ancient Mayan civilization, is known for its fine cigars, tobacco, and of course, coffee. Here you can find Beneficio Santa Rosa de Copan, a dry mill and exporter working with small community cooperatives to produce specialty coffee and connect them to international markets.

Beneficio Santa Rosa was founded in 2005 with the intent of helping facilitate the exportation of high-quality coffee from western Honduras. Since then, they have continuously worked with various smallholder farmers, regional producer groups, associations, and cooperatives to promote specialty coffee in the region. For Beneficio Santa Rosa, coffee quality is the focus, and traceability is the method of ensuring it, for each lot is tagged so it can be traced back to its origin.

This organic certified lot of coffee is sourced from several small community cooperatives and processed by Beneficio Santa Rosa. Grown in soils rich with clay minerals, a building block for organic matter, these coffees showcase the rich quality potential present in Honduras. The pleasantly clean final cup is an ode to the hard work put in by the small-holder cooperatives and Beneficio Santa Rosa to bring this coffee to life.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Cuesta - Community Coffee
+ more info
X
Costa Rica La Cuesta

Region: Tarrazú

Name: La Cuesta, a community coffee from 20 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,500 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, caramel, bright acidity

origin
certifications
type
farm
additional info
Chiapas
FairTrade Organic
Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas
+ more info
X
Mexico FESICH
Farm – Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas

Region – Angel Albino Corzo, Chiapas

Process – Washed & Sun-Dried

Altitude – 1,100 -1,800 meters above sea level

Variety – Bourbon, Caturra, Sarchimor, Catimor, Costa Rica & Marago

Federación de Sociedades Coopertivas Indígenas y Ecológicas de Chiapas (also known as FESICH or FIECH) was founded by farmer groups from Tzotzil, Tzeltal, Mame, Chuj and Zoque. The cooperative has over 3,300 members, primarily indigenous farmers and their families. Each producer does their own wet milling and dries the coffees on their own patios before delivering the coffee to the cooperative. Since the founding of FESICH they have established a renovation program, built a nursery that now houses over two million coffee plants and offers training programs for leaf rust treatment. In addition, producer members have access to small producer financing.

Cupping Notes – vanilla, dark chocolate and cranberry. 

origin
certifications
type
farm
additional info
Jinotega
Rainforest Alliance
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua RA Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certification – Rainforest Alliance

Harvest – December to March

Altitude – 1100 – 1300 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catua

Cupping Notes – cherry, pecan, pineapple, plum, honey

This coffee is produced under out Program Cafe Ecoforestal, an environmentally-friendly system, where farmers establish hardwood trees, fruit trees, banana plants, cover crops and coffee.

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Jinotega
Fair Trade
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua FT Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certificate – Fair Trade

Harvest – December to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

Cupping Notes – hazelnut, red plum, candied almond

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Southern Nyamagabe
Micro-lot
Ibisi Mountain
+ more info
X
Rwanda Ibisi Mountain

Origin ­­- Rwanda

Location – Southern Nyamagabe

Farm – Ibisi Mountain

Processing method – Fully washed after a wet fermentation process, then dried on raised beds for 10 to 14 days

Altitude – 1700 meters

Varietal – Red Bourbon

Cupping Notes: Apricot, floral, honeyed, cherry fragrance with a delicate body

The Ibisi Mountain Hills washing station is located in the hills of
Southern Rwanda, just a short drive from the Nyungwe Forest, which
has been traced as the source of the Nile River. Bernard Uwitije, a
native of the area, had been trading non-washed, ordinary coffee up
until 2015, when he realized the potential for fully washed,
specialty grade coffee. He built his first washing station, Gitega
Hills, which operated successfully in his first year and he decided
to expand the operations by building a second washing station,
Ibisi Mountain. The quality at both stations remain outstanding.

origin
certifications
type
farm
additional info
West Nyamasheke
Micro-lot
Ruvumbu
+ more info
X
Rwanda Ruvumbu

Origin ­­- Rwanda

Location – West Nyamasheke

Farm – Ruvumbu

Processing method – Fully washed after a dry fermentation period, then dried on raised beds for 10 to 14 days

Altitude – 1,800 masl

Varietal – Red Bourbon

Cupping Notes – Sweet citrus, round body, pomegranate, fig, clementine, lime finish

The Ruvumbu Washing Station, once cooperative-owned, formerly processed around
100 metric tons of coffee cherries. Now that the station is under the ownership and
management of a private investor, it has produced 250 metric tons of cherries
for the first time this year. Ruvumbu uses a single-disc McKinnon
depulper and raised drying beds. Rwanda Trading Company is
responsible for milling and exporting 100 percent of Ruvumbu’s parchment
and green coffee. Despite the small volume from Ruvumbu, the
station has some of the best quality coffee in Rwanda. Ruvumbu
took 3rd place overall in the 2014 Rwanda Cup of Excellence
Competition and was given a Presidential Award for receiving a
cupping score above 90 points.

origin
certifications
type
farm
additional info
Antioquia
Natural Micro-lot
La Conchita

Sold out!

+ more info
X
Colombia La Conchita Microlot

Name of Farm: La Conchita

Producer: Catalina Vásquez and her family

Region: Ciudad Bolívar, Antioquia

Processing type: Naturally-processed and sun dried for 12 days

Fermentation: 15 hours

Altitude: 1,650 to 1,850 masl

Plant varietal: 100 percent Caturra

Cupping Notes: grapefruit, rose, pineapple, mango, cherry,
watermelon, hard candy and rum

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market her family’s three coffee farms in Antioquia, creating a brand called Cafelumbus. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and Cafelumbus have invested in modern processing techniques not yet common in Colombia. This naturally-processed, 5-bag microlot from Finca la Conchita has been through a 15-hour fermentation process and 12-day drying period after growing at an elevation of 1,650 to 1,850 meters. Cafelumbus utilizes the expertise of Jairo, an employee who directs the processing experiments at the beneficio of Finca la Gabriela.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Divisa

+ Out of stock

+ more info
X
Colombia La Divisa Microlot

Name of Farm: La Divisa

Farmer: Vallejo Arenas Vidal Hernando

Region: Antioquia

Processing type: Fully washed and sun dried

Fermentation: 24 hours

Altitude: 1,850 masl

Plant varietal: Caturra and Colombia

Total farm area in production: 3 hectares

Cupping Notes: black cherry, brown sugar, caramel, floral, creamy body, clean

In the rolling hills of the Buenos Aires municipality, producer Vallejo Arenas Vidal Hernando operates a 3-hectare farm alongside his son. The families share a beneficio within a stunning mountainous landscape, which reaches an altitude of 1,850 meters. Just before his parents’ deaths, Hernando purchased his property as a symbol of his family legacy. Both his parents worked as coffee pickers but never owned a farm themselves, so now he carries on the tradition of cultivating coffee in the Antioquia region with pride.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Aquiares Caturra Peaberry
+ more info
X
Aquiares Washed Peaberry

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing type: Depulped with a Penagos DCV 306, mechanically washed and dried for 32 hours in a guardiolas

Altitude: 1,200 to 1,350 masl

Plant Varietal: Caturra Peaberry

Harvest Dates: October 2017 to January 2018

Cupping Notes: honey, lemon, with an almond fragrance and overall complexity

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Entre Rios
+ more info
X
Aquiares Washed Entre Rios

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing Type: Depulped with a Penagos DCV 306, mechanically washed with a partial fermentation and dried for 32 hours using guardiolas

Altitude: 1,070 to 1,175 masl

Plant Varietal: Marsellesa and Red Obota (both Timor Hybrid + Villa Sarchi)

Harvest Dates: November 2017 to February 2018

Cupping Notes: banana, plum, peach, pomegranate, bright and complex

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Cauca
Fair Trade Organic
Washed Excelso
Asociación de Caficultores Ecológicos del Cauca
+ more info
X
Colombia Cauca ACEC

Farmer Association: Asociación de Caficultores Ecológicos del Cauca

Region: Popayán, Cauca, Colombia

Processing Type: Fully washed and sun dried

Altitude: 1,850 masl

Plant Varietal: Caturra, Castillo, Colombia, and Typica

Total Farm Area: 1.5 hectares for each producer

Cupping Notes: honeysuckle aroma, raspberry, caramel and a bright acidity

The Asociación de Caficultores Ecológicos del Cauca (ACEC) is a farmer-focused organization based in Cauca, Colombia, a region in southwest of Colombia along the Pacific Ocean. The ACEC includes 392 members who export an average of 3,500 bags per year. This region is known for its biodiversity, boasting over 1,200 bird species, plus most farms in the area utilize the shade from over 33 tree species.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
El Batallón

+ Landing in late July

+ more info
X
El Salvador Mapache Pacamara Honey

Name of Farm: Mapache

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honeyed, dried on African raised beds for 20 days

Altitude: 1,350 masl

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: white grape, honey, blueberry candy, starfruit, with a vibrant acidity and hoppy finish

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Pacamara varietal is selected and picked with a particular level of care, as this varietal requires more time to ripen than others. This specific lot comes from a part of the farm called El Batallón, which can be difficult to access due to its narrow roads. Here, nimble pickup trucks haul small loads of cherries to transfer to a larger truck parked at a nearby soccer field at Finca El Naranjito. Drivers bring the cherries to Beneficio El Recreo, where the entire wet milling process is done manually for this coffee. Mapache uses a manual depulper before carrying the coffee in small batches to African raised beds where they dry for nearly 20 days. The Pacamara varietal, first created in 1958, was derived by crossing the Pacas and Maragogipe varietals. This particular lot, one of our favorite Salvadoran coffees of the season, balances notes of brown sugar and citrus with a unique hoppy finish.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Mapache Partida #74 Fantastic Four Casa de Zinc
+ more info
X
El Salvador Mapache Partida 74

Name of Farm: Mapache Partida #74 Fantastic Four Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo, then sun dried on clay patios

Altitude: 1,400 meters above sea level

Plant Varietal: Red & Orange Bourbon

Cupping Notes: white grape and dried fruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this washed Bourbon lot one of their Fantastic Four Coffees. This specific lot comes from Vía María which is the highest part of the farm.  The farm is planted with entirely pure Orange & Red Bourbon plants.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Honey, Strictly High Grown
Finca El Naranjito
+ more info
X
El Salvador Mapache Partida 112

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honey

Altitude: 1,400 meters above sea level

Plant Varietal: Bourbon

Cupping Notes: kiwi, brown sugar, honey, tropical, orange blossom

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this Bourbon Honey lot one of their “Fantastic Four Coffees”. It was processed 100% by hand at their milling station. The fresh cherries are first floated using barrels full of clean water, then the pulp is separated using a manual pulper that uses no water at all. The mucilage covered beans are dried on their raised beds for more than 15 days. Partida 112 was picked in the middle of harvest when most of the cherries are perfectly ripe, making selection easier. The cherries come from unique rows of Bourbon planed at 1350 meters above sea level on “El Tamagás” peak, a mountain named from the poisonous snake that inhabits the mountains of Concepción de Ataco.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Finca El Naranjito I & II and Finca Casa de Zinc
+ more info
X
El Salvador Mapache Estate SHG

Name of Farm: Mapache Finca El Naranjito I & II and Finca Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo

Altitude: 1,300 masl on average

Plant Varietal: Pacas and Bourbon

Cupping Notes: tart, cinnamon spice and caramel sweetness

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Gifted with an ideal climate for growing coffee, Finca El Naranjito and Casa de Zinc sit at an average of 1,300 meters above sea level with a stellar view of the Pacific Ocean. El Imposible National Park, the largest forest reserve in El Salvador, sits just one mile away. As with every coffee we source through Mapache, you can be sure that thoughtful preparation and consistency shine through in the cup.

origin
certifications
type
farm
additional info
Kigali
Peaberry
Inzovu
+ more info
X
Rwanda Peaberry Inzovu

Origin ­­- Rwanda

Location – Kigali

Farm – Inzovu

Processing method – Fully washed

Altitude – 1,400 – 1,900 meters above sea level

Varietal – Bourbon & Typica

Cupping Notes –  fig, cantaloupe, and orange with a syrupy body

Our Inzovu PB coffee blend comes from 75 washing stations in RTC’s supply chain. 16 of those washing stations are owned by RTC, and the rest are pre-financed and work exclusively with RTC. The coffee is gown in fertile volcanic soil at an altitude of 1400 meters and above. The cherries are selectively handpicked, wet-processed, and sun-dried on raised tables for a period of 15-20 days. After drying, the parchment is delivered to RTC’s dry mill for hulling and grading, whereby the round beans get separated from the normal flat beans. The Inzovu PB brings unique features to the taste of Rwandan coffee, with balanced acidity, mellow body, and a sweet lingering aftertaste

origin
certifications
type
farm
additional info
Qusac Decaf
Blend
+ more info
X
Qusac Decaf

“All decaffeinators utilize the same steps to accomplish the extraction of caffeine from green coffee. The steps include Steaming, Hydration, Extraction and Drying. All of the steps are done in 3 primary pieces of equipment. First is the Pre-treatment tank, second is the Extractor and the last step is done in the Dryer. Each piece of equipment is designed to specifically achieve a desired result. The internal design differentiates the decaffeinated coffee processors.

Our proprietary DFE Decaf Process ® design enhancements provide the platform necessary to achieve coffee decaffeination with considerably less drain on resources. By reducing the amount of resources and energy required to produce our decaffeinated coffee, we have drastically reduced our carbon footprint once again. Our proprietary DFE Process ® has positioned QUSAC as the leader in the decaf industry for the lowest carbon emissions.

By using Green Chemistry, our DFE Decaf Process ® has achieved the incredible results in our flavour profiles. Our team has determined the optimal parameters to target the caffeine with surgical precision and remove it from the green coffee beans. We named this step Target Specific Extraction Technology (TSET). TSET not only extracts the caffeine with surgical precision, it can also be used to extract unwanted mould and fungi such as the one responsible for the production of naturally occurring chemical compounds known as Mycotoxins. The end result is a decaffeinated coffee overflowing with its natural flavours.

Our DFE Decaffeinated coffee is the best tasting decaf with the lowest carbon footprint and presents the consumer with a decaffeinated cup of coffee that is free of pesticides, insecticides and fertilizers. Our decaffeinated coffee is clean, fresh, healthy and eco-friendly. It is the socially responsible choice.” – Qusac Decaf

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Ibonia Estate
+ more info
X
Kenya Kiambu Ibonia Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL28 & SL34

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Three kilometers south of the town of Kiambu, 105 hectares of land creates Ibonia Estate. Leaders of the property, which lies 1,700 meters above sea level, focus on organic matter management and soil conservation as top priorities in coffee production. Ibonia Estate sees the value of the region’s soil – a deep, reddish-brown composition known as Kikuyu loam – and recognizes its role in developing to the distinctive qualities of their coffee offerings.

Aside from the farm’s soil, Ibonia Estate embraces its local climate, which features cool, wet periods from May to July. This environmental pattern allows the coffee plants to mature slowly and develop complexity in flavor. Each day, 200 community workers gather at Ibonia Estate to harvest, wash, and sort the day’s share of the 180 tons of coffee the property exports each year. Ibonia Estate primarily cultivates SL28 and SL34 varieties, both known for communicating exceptional quality in the cup.

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Yadini Estate
+ more info
X
Kenya Kiambu Yadini Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL34, Ruiru 11 & Batian

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Established in 1924, Yadini Estate lies at an elevation of 1,600 meters above sea level in the county of Kiambu. Just four kilometers from the town of Ruiru, this farm lies on the expansive slopes of the Aberdare mountain range in the central highlands, where volcanic soils containing nitisols, ferralsols plinthosols, known for their rich mineral nutrients, create a stable environment for coffee cultivation. Here, 800 employees tend to 171,000 coffee trees of the SL34, Ruiru 11 and Batian varietals. Released in Kenya in 2010, the Batian varietal tolerates leaf rust, resists coffee berry disease and produces large beans of high cup quality, according to the World Coffee Research variety catalog.

Bluegrass grows between rows of coffee in the field, where the plant is utilized as mulch because of its ability to improve soil structure during decomposition. In addition, the estate conserves the quality of this soil by planting natural shade trees such as figs, red stink wood and Egyptian rattle pod. Yadini Estate maintains an open environment for wildlife like hares, dik-dik antelope, moles and porcupines, preserving local biodiversity, and utilizes a nearby water source, the Ruiru River, for wet processing and irrigation.

origin
certifications
type
farm
additional info
Gedeb, Yirgacheffe
Organic
Grade 1
Metad
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Ethiopia Gedeb

​Origin – Ethiopia

Location at Origin – Gedeb, Yirgacheffe

Grade – Grade 1 

Processing – Washed & Natural

Altitude – 1,700 to 2,200 meters above sea level

Variety – Local Landrace Varieties

Soil Type – Volcanic red soils

Washed cupping notes: lemon, blueberry, organge, rose, melon, tea-like finish

Natural cupping notes: berry jam, vanilla, grapefruit, jasmine, strawberry wine, sparkling finish

​​Aman Adinew, CEO of METAD agricultural​ ​group, is the type of person whose infectious​ enthusiasm commands an entire room. By​ ​offering these excellent washed and​ ​naturally-processed lots from Gedeb and​ ​Hambela, we’re able to pass along that​ ​enthusiasm to our​ partners here in the U.S.​ ​Our team at Balzac feels confident that​ ​METAD’s coffees are some of the cleanest,​ ​most complex we’re able to offer every year.​ ​With his agricultural group, Aman works to​ ​influence Ethiopia’s coffee communities and​ ​their partners in consuming countries​ ​across​ ​the​ ​world. METAD owns Africa’s first SCA-​ ​certified quality control lab and the​ company provides post-harvest training and​ ​health benefits to its employees, keeping in​ ​mind that in order for a company to thrive,​ ​its employees and the communities it works​ ​in must also thrive.​ 

This coffee comes from METAD’s Gedeb​ ​site in the fertile Southern Nations,​ ​Nationalities, and Peoples’ Region (SNNPR)​ ​of Gedeb, found within the Gedeo zone,​ ​approximately 437​​kilometers south of​ ​Addis Ababa. Here METAD operates a​ ​washing station and dry mill,​ ​employing 28​ ​permanent staff and 700 seasonal​ ​employees between this station and their​ ​partner station in Hambela. Seventy percent​ ​or more of these staff members are women,​ ​ plus METAD partners with over 700 out-​​growers to provide best practices on​ growing, harvesting and selling coffee.​ ​
This coffee, which includes Arabica and​ ​Local Landrace Varieties, was grown at an​ ​altitude of​ 1,770 to 2,200 meters above sea​ ​level. Both washed and natural iterations of​ ​this coffee present​ ​complex, fruit-forward​ ​taste notes that we look for and love in​ ​Ethiopian coffees.
origin
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Ahuachapán a Ataco
Natural, Strictly Hard Bean
Finca El Naranjito

Sold out!

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El Salvador Mapache Pacamara Natural

Name of Farm: Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,350 meters above sea level

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: caramel, mango, grapefruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Much like it’s honeyed counterpart, Mapache’s Pacamara Natural is characterized by its thoughtfulness through the entire harvesting and milling process. The area where this Pacamara cultivar is located is privileged, totally protected from the strong winds and direct sunlight. It is also surrounded by untouched forests that provide the trees with great amounts of natural nutrients and minerals. Mapache’s team of coffee pickers delicately select the ripest cherries to ensure longevity and continual protection. At the processing station, the coffee is floated and then spread over moveable drying beds. The coffee is then monitored constantly for 25 days to ensure even drying. This lot of bronzed-leaved Pacamara is 4 years old and produces a coffee with a particular grapefruit note, lingering aftertaste and some hints of caramel and mango.

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certifications
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farm
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Ahuachapán a Ataco
Natural, Strictly Hard Bean
Santa Erlinda
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El Salvador Mapache Sampacho Natural Santa Erlinda

Name of Farm: Santa Erlinda

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,300 masl on average

Plant Varietal: Sampacho

Cupping Notes: strawberry, spices, pineapple

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Santa Erlinda is a small farm located in the town of Salcoatitán, Sonsonate. Santa Erlinda receives more than 3000 mm of rain a year, making it a very fertile land for growing coffee. The Sampacho cultivar is nestled among cedar trees and surrounded by Copalchi windbreakers. 

Santa Erlinda goes back three generations. It is a small but very productive farm that was replanted in 2014 after the coffee rust breakout of 2012 wiped out the entire farm. The property is now taken care of 5 young farmers who work yearlong doing every task needed to produce great coffee. When the harvest is ready, the families that live nearby come to carefully select the cherries that are then processed in Beneficio Recreo.

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certifications
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Tarrazú
Strictly Hard Bean
Carrizal - Community Coffee
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Costa Rica Carrizal

Region: Tarrazú

Name: Carrizal, a community coffee from 70 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,650 to 1,750 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: funnel cake, lime, hazelnut

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certifications
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Tarrazú
Strictly Hard Bean
Llano Bonito - Community Coffee
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Costa Rica Llano Bonito

Region: Tarrazú

Name: Llano Bonito, a community coffee from 80 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,450 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: prune, kiwi, apple, lime

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Fredonia, Antioquia
Natural, Micro-lot
El Balcón
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Colombia El Balcón Microlot

Name of farm: El Balcón

Region: Fredonia, Antioquia

Processing type: Natural, selective picking, sun-dried

Altitude: 1,400 to 1,900 meters above sea level

Cupping Notes: berry, dark cherry, dried fruit, pineapple, tropical, boozy

Just an hour and a half outside of Medellin lies El Balcón, a family-owned farm. The company was originally founded in 1991 by Humberto Restrepo, but is now run by the visionary and innovator Yenny Restrepo. Antioquia, a Colombian region famous for their coffee and ecotourism, is bolstered by companies like El Balcón, who have strived to not only create luxurious coffee, but to do it sustainably.

With such eco-friendly innovation came a change to their business model. A few years ago, the general manager of El Balcón, Gabriel, decided to experiment with producing natural coffee. The idea then was to enable El Balcón to distinguish themselves amongst the heavy-hitting coffee producers of Colombia. Having succeeded, they are able to produce natural coffees at a competitive volume with consistent quality. 

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certifications
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Sul de Minas, Minas Gerais
Rainforest Alliance
Estate Coffee
Fazenda Do Salto
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Brazil Fazenda Do Salto

Name of farm: Fazenda Do Salto

Region: Sul de Minas, Minas Gerais

Processing type: Natural

Variety: Yellow Bourbon, Mundo Novo, Icatu

Altitude: 1,080 to 1,140 meters above sea level

Cupping Notes: buttery, caramel, hazelnut, brown sugar finish 

Dr. Fabio Araujo Reis, owner at Fazenda do Salto, works with his two sons to run their family farm and allow it to thrive. Andre and Juca work with 35 year-round employees, many of whom grew up near the farm, choosing to return to Fazenda do Salto after finishing school. Here, coffee is harvested mechanically, dried on 8 rotational machines and 8 static layer dryers, which maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for 4 days before switching to warm air for 3 additional days until moisture content reaches 15 percent. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11 percent moisture.

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certifications
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Sul de Minas, Minas Gerais
Rainforest Alliance
Peaberry
Fazenda Do Salto
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Brazil Fazenda Do Salto Peaberry

Name of farm: Fazenda Do Salto

Region: Sul de Minas, Minas Gerais

Processing type: Natural

Altitude: 1,080 to 1,140 meters above sea level

Cupping Notes: buttery, caramel, hazelnut, brown sugar finish 

Dr. Fabio Araujo Reis, owner at Fazenda do Salto, works with his two sons to run their family farm and allow it to thrive. Andre and Juca work with 35 year-round employees, many of whom grew up near the farm, choosing to return to Fazenda do Salto after finishing school. Here, coffee is harvested mechanically, dried on 8 rotational machines and 8 static layer dryers, which maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for 4 days before switching to warm air for 3 additional days until moisture content reaches 15 percent. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11 percent moisture.

origin
certifications
type
farm
additional info
Waghi Valley, Jiawaka Province
Washed, Estate Coffee
Sigri Coffee Estate
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Papua New Guinea Sigri Estate

Farm: Sigri Coffee Estate

Region: Waghi Valley, Jiawaka Province

Processing type: Washed

Variety: Typica, Arusha, Caribbean Blue, Catimor, Maragogype

Altitude: 1,550 meters above sea level

Cupping Notes: green apple, honey, peach, pecan, melon, starfruit acidity

The Sigri coffee estate is located in the Waghi Valley, a fertile region of the western highlands and Jikawa Province of Papua New Guinea. It is a part of the Carpenter Estates, a collection of three farms which span over 3000 hectares of coffee and tea. The 125-acre Sigri estate stands at 1,500 MASL and uses precisely managed shade trees to promote even coffee ripening, improved quality, and diversified wildlife habitat. The estate and those nearby are home to some 90 various species of birds, resulting in being awarded “bird-friendly” status. 

The quality of coffee produced is representative of the unique factors that go into its production. The coffees planted at Sigiri Estate are all of Typica origin, originating from seeds of the Jamaica Blue Mountain variety planted here many years ago. Following strict quality control measures, the coffee is wet-processed throughout a three-day fermentation process and then sun-dried for 10 to 14 days. After hulling, the coffees are sorted using both color sorting machines and hand-sorting to ensure consistency and quality. The end result of this rigorous quality control is a uniquely complex coffee truly reminiscent of PNG. The final cup is medium-bodied, layered with tropical fruits and soft lemon acidity that finished with milk chocolate and spice notes.

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Ciudad Bolivar, Antioquia
Washed, Single Farm
La Reserva
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Colombia La Reserva

Farm: La Reserva

Region: Ciudad Bolivar, Antioquia

Processing type: Fully washed, fermentation in open tanks and sun-dried on raised beds

Variety: Caturra & Colombia

Altitude: 1,600 to 2,000 meters above sea level

Cupping Notes: grape, mandarin organge, lime, honey

Located in Ciudad Bolivar, Antioquia, La Reserva exemplifies the struggle that is coffee farming, but also a sign of what’s possible with perseverance. The 52-acre farm is split between two areas, and nearly half this land is within a protected nature preserve and is home for a wide diversity of plants and animals, including the endangered Andean Bear. The other half of the land lies on its own and has seen its fair share of challenges, as the previous owners were unable to maintain it due to insufficient profit from low coffee prices.

The land has now been taken over by a pioneering farmer, Juan Felipe, who looked past the abandoned plots and saw the teeming potential for specialty coffee. Noticing the fertile lands and high altitudes, between 1,600 m.a.s.l. and 2,000 m.a.sl., Juan took the initiative to breathe new life into this beautiful farm.

In its second year of focused specialty production, the coffees from La Reserva are already showcasing the depth and diversity of its land. Consisting primarily of Caturra and Colombia varieties, the coffee possesses pronounced citrus fruit character, natural sweetness, and pleasantly creamy body. The utilization of various processing techniques, whether it be washed, honey, or natural, only further accentuates the diversity of flavors possible from the coffee at La Reserva.

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Urrao, Antioquia
Washed Chiroso Micro-lot
Cafelumbus
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Colombia Urrao Chiroso Micro-lot

Region: Urrao, Antioquia

Processing type: Washed

Variety: Chiroso

Altitude: 2,200 meters above sea level

Cupping Notes: jasmine, mandarin orange, chocolate

Urrao is one of the loveliest municipalities in Antioquia, which you can find high in the southwest mountains, in the valley of Penderisco river. This municipality used to be very affected by guerrillas bands, but now it is peaceful and that has allowed reinforcing a coffee-growing culture in its fertile soils. Some of the most outstanding coffees of Antioquia are produced here.

Chiroso – a rare variety originating from the Urrao region. It is characterized by its elongated cherry and floral and fruity flavor notes.

Decaf
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Tarrazú
Strictly Hard Bean
F1 La Hacienda Natural Processed

+ Sold out!

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Costa Rica F1 “La Hacienda” Natural

Region: Tarrazú

Name: F1 La Hacienda Naturally Processed

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 1 hectare

Processing: Natural

Plant Varietal: Sudan, Villa Sarchi and Catimor

Cupping Notes: rum, tangerine, vanilla, grapefruit, sweet tart, strawberry, sparkling lemonade

Finca La Hacienda farm is owned and operated by Coope Tarrazu.  For this small farm, the coffee trees are 8 years old and they have been harvesting for 5 years now. We’re offering this lot in 34.5 kilo bags to make this special coffee more accessible.

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Tarrazú
Strictly Hard Bean
Tirra Natural
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Costa Rica Tirra Natural

Region: Tarrazú

Name: Tirra Natural Processed

Grade: SHB

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 2 hectares

Processing: Natural

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, blackberry jam, sweet tea and peach candy

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Tarrazú
Strictly Hard Bean
Tirra Honey
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Costa Rica Tirra Honey Process

Region: Tarrazú

Name: Tirra Honey Process

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Total Farm Area: 2 hectares

Altitude: 1,400 to 1,500 masl

Processing: yellow honey processed

Plant Varietal: Caturra and Catuaí

Cupping Notes: strawberry, mango, balanced and dry

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Tarrazú
Strictly Hard Bean
La Pastora
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Costa Rica La Pastora

Region: Tarrazú

Name: Finca La Pastora

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,700 to 1,800 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: currant wine, blackberry, caramel and hazelnut 

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Tarrazú
Strictly Hard Bean
San Isidro - Community Coffee
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Costa Rica San Isidro

Region: Tarrazú

Name: San Isidro – Community Coffee

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,450 to 1,650 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: apricot, fig, stone fruit, balanced

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Sumatra Mandheling
Fair Trade Organic / Organic / Conventional
Grade I - Giling Basah
Tanah Karo
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Indonesia Sumatra Tanah Karo

Location at Origin – Sumatra

Grade: Grade 1

Coffee: Sumatra Mandheling Tana Karo Triple Picked ACEH

Processing – Giling Basah

Plant varietal – Catimor (Ateng) & Gayo 1 (Tim-Tim)

Altitude – 1,650 to 1,650 meters above sea level

Total number of farmers – 700

Total hectares – 800

Cupping Notes – citrus, lemongrass, beet-like acidity

In the northern end of Sumatra, around 700 independent farmers grow coffee alongside their family’s food. Each producer owns from 3 to 10 hectares each, cultivating coffee in the province of Aceh near the town of Takengon. This traceable Indonesian coffee, available as a Grade 1 lot, a Grade 1 Organic, or a Grade 1 Fair Trade-Organic, was sourced through Royal Pacific Indah International. Royal Pacific, one of our exporting partners in Indonesia, began as a group of local coffee traders in Medan, North Sumatra. In just a few years, the company grew into a 20,000 square foot office and warehouse space, where the team now specializes in Sumatran coffees.

 

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San Marcos
Rainforest Alliance
Extra Prime & Strictly Hard Bean
Finca Nueva Granada

Available in 2020!

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Guatemala Finca Nueva Granada

Origin – Guatemala

Location at Origin – San Marcos

Name of Farm – Finca Nueva Granada

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,800 meters

Plant Varietal – Bourbon

Cupping Notes – Berry, green apple, jasmine, and sweet lemon with a velvety chocolate finish. 

Finca Nueva Granada, named after the last Arab Fortress in Europe, was one of the first farms to achieve Rainforest Alliance Certification.  Located between two of Guatemala’s looming volcanoes, Tajumulco and Tacana, Finca Nueva Granada has become a perfect example of how a farm can become more than a source of delicious coffee.  The farm has on site schooling and implements impressive sustainable practices for coffee processing.  Finca Nueva Granada uses its own clear spring water for pulping and implements “shade-grown” techniques to protect the environment in which it relies so heavily upon.

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Chimultenango
Rainforest Alliance
Strictly Hard Bean, Prime
Pacayal
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Guatemala Chimaltenango

Origin – Guatemala

Location at Origin – Chimaltenango

Name of Farm – Finca El Pacayal

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,600 masl

Plant Varietal – Caturra, Catuai, Bourbon

Cupping Notes – Green Apple

Finca El Pacayal is located in San Miguel Pochuta within Chimaltenango.  The finca lies upon rich volcanic soil where the coffee is harvested from November to March and then shipped out from December to June.  Finca El Pacayal uses substainable “shade-grown” techniques.  The trees used to protect its environment and coffee trees include species like: Chalum, Gravilea, and Inga.  All of these trees help with sun filtration. This process helps the coffee trees maintain their health.  The sun filtration also maintains soil quality which is extremely important for production of coffee.

 

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Mutiara, Gayo, Bener Meriah, Aceh, Sumatra
Fair Trade Organic
Grade I, Giling Basah
Mutiara Gayo Cooperative 

Coming soon!

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Indonesia Sumatra Gayo FairTrade Organic

Origin – Indonesia

Location at Origin – Mutiara, Gayo, Bener Meriah, Aceh, Sumatra

Grade: Grade 1

Name of Farm – Mutiara Gayo Cooperative

Processing – Giling Basah (Wet Hulled)

Certification – Fair Trade Organic

Altitude – 1,200 – 1,300 masl

Plant varietal – Jember, Ateng, Bourbon, Bergandaal

Cupping notes – beets, light strawberry, chocolate

Gayo highland is the most well known place in Indonesia for it’s high quality Aribica beans and sustainably managed farms.  “Gayo” itself means “nice” and comes from the local tribe which has around 85,000 people living in the mountains where this coffee is grown.

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Pengalengan, West Java
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

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Indonesia West Java

Origin – Indonesia

Location at Origin – Pengalengan, West Java

Grade: Grade 1

Name of Farm – Smallholder Farmers

Processing – Giling Basah (Wet Hulled)

Altitude – 1,300 – 1,500 masl

Cupping notes – banana bread, malt, chocolate

The coffee farms in West Java are mostly planted in sustainable forestry operation areas allowed and controlled by the local government.  West Java was the first place in Indonesia where the Dutch first planted coffee during the Dutch Colonial conquest.

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Flores - Bajawa
Grade I - Washed
Smallholder Farmers

Coming soon!

+ more info
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Indonesia Flores

Origin – Indonesia

Location at Origin – Ngura, Flores, Bajawa

Grade – Grade 1

Processing – Semi-washed

Altitude – 1,200 – 1,300 masl

Plant varietal – Linie S, Jember

Cupping notes – spices, melon, dark chocolate, woody, red apple

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Sulawesi Toraja
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

+ more info
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Indonesia Sulawesi Toraja

Origin – Indonesia

Location at Origin – Sulawesi, Toraja

Name of farm – Smallholder farmers

Grade – Grade 1

Processing – Giling Basah (wet hulled)

Altitude –  1,200 – 1,300 masl

Plant varietal – Linie S, Jember, Typica

Cupping notes – beets, light strawberry, chocolate

Toraja is an exotic place located in Southern part of Sulawesi province.Toraja tribe is well known for their unique culture and one of the best in the world. Toraja tribe is also a “genuine tribe” in Indonesia. The coffee farms are planted on the plateau with unique texture of the land.

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Nyeri
Rainforest Alliance
AA
Nyeri Hill Estate

Sold out! New crop coming March!

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Kenya Nyeri Hill

Origin – Kenya

Location at Origin – Nyeri – Mount Kenya (Northern Kenya)

Grade – AA

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,500 meters – grown on highland slopes

Plant varietal – SL28, SL34, & Riuru 11

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – pomegranate, apricot, plum, cherry, bergamot tea

One of the first coffee farms established in eastern Africa, Nyeri Hill Estate planted its first coffee seedling in 1914. Located two kilometers northwest of the town of Nyeri, along the Nyeri-Ihururu road, this expansive estate stretches along the slopes of the region’s central highlands.

Nyeri Hill includes 1,415 total hectares, 344 of which are devoted to coffee cultivation. Here, 300 total employees harvest three main varietals: SL28, SL34 and Riuru 11. According to World Coffee Research, the SL28 varietal tends to be drought-tolerant and high potential for cup quality. SL28 and SL34 are unique in that they were both selected from single trees in Kenya, but these varieties are also susceptible to common coffee diseases. In contrast, Riuru 11, which makes up over 18 percent of the estate’s total production, is a varietal known for its resistance to coffee leaf rust and coffee berry disease. As World Coffee Research explains, this dwarf hybrid varietal “owes its existence to a coffee berry disease (CBD) epidemic in 1968 that lead to the loss of 50% of Kenya’s production.” While each varietal’s susceptibility to disease may vary, the potential for excellence in cup quality remains constant.

Nyeri Hill is a unique coffee estate with equally distinct offerings. Here, management focuses on cultivating coffees that shine while also prioritizing the community’s long-term sustainability, both from environmental and social perspectives. The organization allocates part of its profits to academic development (with Nyeri High School), professional growth (with Kamwenja Teachers College) and community healthcare (with Mathari Mission Hospital). Along with these social commitments, the leaders at Nyeri Hill focus on reforestation in 250 hectares of the estate, preservation of natural vegetation to encourage biodiversity, and soil retention through solutions like Bermuda Grass cultivation. By approaching their role in the coffee industry holistically, Nyeri Hill Estate strikes a key balance between producing high-quality coffees and providing a high quality of life for their employees and partners.

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Gedeb Yirgacheffe
Washed, Grade I
Gedeb
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Ethiopia Gedeb Washed

Origin ­­- Ethiopia

Location – Yirgacheffe, Gedeo Zone

Grade – I

Processing method – Washed

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 -to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: clean and fruit-forward with lemon, blueberry, and blackberry notes, a bright, peppery finish, a well-balanced coffee

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

origin
certifications
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Gedeb Yirgacheffe
Natural, Grade I
Gedeb
+ more info
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Ethiopia Gedeb Natural

Origin ­­- Ethiopia

Location – Gedeb, Gedeo Zone

Grade – I

Processing method – Natural

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: Strawberry, kiwi, blueberry, apricot, juicy and tangy

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

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certifications
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Yirgacheffe
Washed, Grade II
ECX
+ more info
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Ethiopia Yirgacheffe

Origin ­­- Ethiopia

Location – Yirgacheffe

Farm – ECX Coffee

Grade – II

Processing method – Washed

Altitude -1,770 -2,200m

Cupping Notes:

Juicy, floral and fruity (blueberry, lemony).  Very clean and bright.

 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
Peaberry
Kilimanjaro Estate
+ more info
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Tanzania Mt Kilimanjaro Peaberry

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – Peaberry

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
AA
Kilimanjaro Estate
+ more info
X
Tanzania Mt Kilimanjaro AA

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – AA

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
El Águila, Valle del Caucaia
Washed Micro-lot
El Águila
+ more info
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Colombia El Aguila Microlot

Name of farm: El Águila Asotatamá

Region: El Águila, Valle del Cauca

Processing type: Fully washed, fermentation in open tanks and sun-dried on patios

Altitude: 1,750 to 2,000 meters above sea level

Cupping Notes: banana bread, grapefruit, lively acidity, watermelon

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market harvests from her family’s three coffee farms in Antioquia. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and her family have invested in other farmers throughout the country to create a modern Colombian coffee brand called Cafelumbus

The Águila is a small micro-lot procured by Cafelumbus in an effort to support as many shareholders as possible. Asotatamá is a small association comprised of 94 families of coffee producers with a common goal to produce high-quality specialty coffee.  The association is situated near the edge of Tatama National Park. Each producing member of Asotatamá owns an average of 2 acres.

origin
certifications
type
farm
additional info
Antigua - San Rafael
Genuine Antigua
Strictly Hard Bean, Washed
Finca Urias

+ Out of stock

+ more info
X
Guatemala Finca San Rafael Urias

Origin – Guatemala

Location at Origin – Antigua – San Rafael

Name of Farm – Finca San Rafael Urias

Grade – Strictly Hard Bean

Processing – Fully Washed – 100% sun dried- no mechanical drying

Certification – Genuine Antigua

Altitude – 1500-1600 meters.

Plant Varietal – Bourbon 90% Caturra & Typica 10%

Shade grown with Gravilea and grown in volcanic loamy-sand

Cupping Notes – Very clean with a tea-like acidity, notes of honey-crisp apple, floral with brown sugar finish

San Rafael Urias is located in the highland valley of Antigua, the most traditional coffee region in the world. The farm was founded in the late 1800¹s by Rafael Valdes Quiroa. Today the farm is administered by the third generation of the Valdes family. It is situated in a very special microclimate. The naturally fertile soil is deep, loose, volcanic and sandy with good drainage. The weather is mild, with an average temperature of 77 degrees Fahrenheit, relative humidity of 60%, and 35 to 39 inches of precipitation each year. The coffee produced here, on 50% of the farm’s 226 hectares, is strictly hard bean, Bourbon, Typica and Caturra, and has been recognized for its excellent cup quality, resulting from the care given during the entire process and the knowledge and experience passed down from its founder. After being handpicked, the fruit is wet-milled traditionally, hand washed with 100% natural water, and sun-dried. The strict quality control, utilizing samples and daily cupping, maintain an even and excellent quality. The farm is surrounded by hills and crossed by the Guacalate River, which also generates hydroelectric energy to power the wet mill. The farm has a small mountain forest with several sources of clean, naturally filtered water that carries nutrients to the plants and is used both for drinking and in the pulping and washing of coffee beans. The farm also produces berries, sweet potatoes, vegetables and basic grains, as well as dairy products.

origin
certifications
type
farm
additional info
Sidamo
Grade III
ECX
+ more info
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Ethiopia Sidamo

Origin – Sidamo

Name of Farm – ECX

Grade – 3

Processing method- Natural

Altitude -1,550-2,200 meters above sea level

Cupping Notes – muscadine grapes, funky, berry, winey

origin
certifications
type
farm
additional info
Antigua
Strictly Hard Bean
Iglesias
+ more info
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Guatemala Antigua Iglesias

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Iglesias

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 4,700 to 4900 feet

Plant Varietal – 60% Bourbon with 40% Catuai & Caturra

Cupping Notes – strawberry, Floral, Kiwi, Apple, Creamy Milk Chocolate, Baking Spices Finish

The famous ancient city of Antigua contains over 43 churches, so it is not surprise that this special coffee gets the brand “Iglesias.” Antigua Iglesias comes from the Plantation Santo Tomas and El Vallecito. Both are located in Ciudad Vieja in the state of Sacatepéquez at the slopes of the Volcano Agua. The coffee grows under Gravilea trees in rich volcanic soil. After harvest, the coffee is brought to the famous mill, Concepcion Escuintla. During the coffee’s time at Concepcion, it is sundried on patios, separated by size, density, and color. The result is a superior coffee with extreme complexities.

origin
certifications
type
farm
additional info
Antigua
Rainforest Alliance
Strictly Hard Bean
Finca Medina & Anexo Portal
+ more info
X
Guatemala Finca Medina Anexo Portal

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Finca Medina & Anexo Portal

Grade – Strictly Hard Bean

Processing – Washed & Natural

Altitude – 1,700 meters above sea level

Plant Varietal – Bourbon & Marsellesa

Washed Cupping Notes: honeycomb, dried apricot, yellow, apple, grape, lime

Natural Cupping Notes: cange sugar, watermelon, strawberry, fig

For over 20 years, we’ve been proud to partner with Finca Medina in Antigua, Guatemala. Nestled among three volcanoes, Acatenango, Fuego and Agua, the city of Antigua was once the capital of the Spanish Empire in Central America, but it’s now known for stunning colonial architecture and the nearby farms that produce some of the regions highest-quality coffee.

Antigua’s climate, high altitude, fertile volcanic soils, and a distinct agricultural tradition make this city an ideal location for producers like Finca Medina, a company that has been producing coffee since 1842.

origin
certifications
type
farm
additional info
Huehuetenango
Strictly Hard Bean
Finca El Paternal & Finca Nueva Palmira
+ more info
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Guatemala Huehuetenango

Origin – Huehuetenango, Guatemala

Name of Farm – Ixlama

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 1,524 to 1,830 masl

Plant Varietal – 50% Bourbon and 50% Caturra

Cupping Notes – juicy strawberry, bright, clean, balanced

Ixlama from Huehuetenango, Guatemala, comes from specialty-selected small producers, like Finca El Paternal and Finca Nueva Palmira, from the highlands of San Pedro Necta and La Libertad in the state of Huehuetenango. This shade-grown coffee is harvested and brought to the mill where it is sun dried on a patio and placed in “guardiolas.”  It is separated by color via computer and density/size mechanically which results in a superior, clean, bright cup.

origin
certifications
type
farm
additional info
Ethiopia, Yirgacheffee
Swiss Water Decaf
+ more info
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Swiss Water Ethiopian Yirgacheffee

Cupping Notes: lemon, honey-nut cheerios. cherry

One of our freshest decaf options, this Ethiopian Yirgacheffee has been decaffeinated using the Swiss Water Process, known industry-wide to give green coffees new life through the company’s proprietary process involving Green Coffee Extract (GCE).

As Swiss Water explains, “caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium,” creating clean, complex decaf coffee options in the process.

origin
certifications
type
farm
additional info
Muyinga, Butihinda
Washed
Murago Washing Station
+ more info
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Burundi Murago

Origin – Burundi

Washing Station – Murago

Region – Muyinga, Butihinda

Altitude – 1,650 -1,750 meters above sea level

Processing – Washed

Drying method – Sun-dried on raised beds

Plant varietal – Bourbon

Cupping notes – mint, apricot, vanilla, botanical

Leading the charge for this coffee is Angèle Ciza, CEO of Kahawa (“coffee” in Swahili) Company, a leader in sustainability and women’s empowerment in Burundi. She believes that good coffee is achieved by using best practices in the nurseries and during picking but by also investing in additional training, environmental protection, social infrastructure, and cost sharing reductions for their producers. For her, investing in those who grow coffee, especially women, is essential to further developing Burundi.

Her company, Kahawa Company, also known as KALICO, operates seven washing stations in northeast Burundi, specifically in the Kirundo and Muyinga provinces. In the Muyinga province, you will find the Murago washing station, one of seven owned by KALICO. The mill draws in coffee from 3,023 producers from Bonero hill, who primarily grow the Bourbon variety. This coffee is selected from a combination of smallholder farmers in Butihina commune, lying between 1650m and 1750m above sea level, and processed at the Murango washing station. It is one of many coffees processed at Murango, and the collection of mills run by KALICO, which have placed several top scoring coffees in past Burundi COE competitions.

origin
certifications
type
farm
additional info
Antioquia
Rainforest Alliance
Excelso
Finca La Cascada
+ more info
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Colombia Finca La Cascada

Region: Ciudad Bolivar, Farallones, Antioquia

Variety: Caturra & Colombia

Altitude: 1,650 meters above sea level

Drying Process: Mechanical and solar

Fermentation: Fully washed 15-hour tank fermentation

Notes: cranberry, chocolate, candied orange, caramel

In the western mountain range of southwest Antioquia, La Cascada Group has operated as a family-run business for more than 100 years. Since the beginning, the group has been committed to the social and environmental well being of their ancestor’s land. Innovation in their processing and quality are at the forefront of their mission. Working with Rainforest Alliance is one of the many ways they work to support their vision.

La Cascada employs 170 people and has over 250 seasonal pickers.  Good accommodations, food, and fair payment ensure a culture of commitment and respect on the farm and help contribute to an excellent resulting crop.

La Cascada is a member of DelosAndes Cooperative, whose mission is to improve the income of coffee families, allow access to more specialty markets, provide better working conditions and education for farmers, and improve the sustainability of coffee production. All of these efforts are made to ensure the permanence of their business for future generations of coffee farmers.

 

origin
certifications
type
farm
additional info
Santa Rosa de Copán
Organic
Strictly High Grown
Beneficio Santa Rosa
+ more info
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Honduras Beneficio Santa Rosa

Region: Santa Rosa de Copán

Producer Group: Beneficio Santa Rosa

Certification: Organic

Altitude: 1,100 to 1,600 meters above sea level

Processing: Washed

Harvest Season: December to March

Cupping Notes:  chocolate, grape, light berry, rose, lemon

The Copán Department of Western Honduras, a historically prominent area for the ancient Mayan civilization, is known for its fine cigars, tobacco, and of course, coffee. Here you can find Beneficio Santa Rosa de Copan, a dry mill and exporter working with small community cooperatives to produce specialty coffee and connect them to international markets.

Beneficio Santa Rosa was founded in 2005 with the intent of helping facilitate the exportation of high-quality coffee from western Honduras. Since then, they have continuously worked with various smallholder farmers, regional producer groups, associations, and cooperatives to promote specialty coffee in the region. For Beneficio Santa Rosa, coffee quality is the focus, and traceability is the method of ensuring it, for each lot is tagged so it can be traced back to its origin.

This organic certified lot of coffee is sourced from several small community cooperatives and processed by Beneficio Santa Rosa. Grown in soils rich with clay minerals, a building block for organic matter, these coffees showcase the rich quality potential present in Honduras. The pleasantly clean final cup is an ode to the hard work put in by the small-holder cooperatives and Beneficio Santa Rosa to bring this coffee to life.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Cuesta - Community Coffee
+ more info
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Costa Rica La Cuesta

Region: Tarrazú

Name: La Cuesta, a community coffee from 20 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,500 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, caramel, bright acidity

origin
certifications
type
farm
additional info
Chiapas
FairTrade Organic
Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas
+ more info
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Mexico FESICH
Farm – Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas

Region – Angel Albino Corzo, Chiapas

Process – Washed & Sun-Dried

Altitude – 1,100 -1,800 meters above sea level

Variety – Bourbon, Caturra, Sarchimor, Catimor, Costa Rica & Marago

Federación de Sociedades Coopertivas Indígenas y Ecológicas de Chiapas (also known as FESICH or FIECH) was founded by farmer groups from Tzotzil, Tzeltal, Mame, Chuj and Zoque. The cooperative has over 3,300 members, primarily indigenous farmers and their families. Each producer does their own wet milling and dries the coffees on their own patios before delivering the coffee to the cooperative. Since the founding of FESICH they have established a renovation program, built a nursery that now houses over two million coffee plants and offers training programs for leaf rust treatment. In addition, producer members have access to small producer financing.

Cupping Notes – vanilla, dark chocolate and cranberry. 

origin
certifications
type
farm
additional info
Jinotega
Rainforest Alliance
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua RA Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certification – Rainforest Alliance

Harvest – December to March

Altitude – 1100 – 1300 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catua

Cupping Notes – cherry, pecan, pineapple, plum, honey

This coffee is produced under out Program Cafe Ecoforestal, an environmentally-friendly system, where farmers establish hardwood trees, fruit trees, banana plants, cover crops and coffee.

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Jinotega
Fair Trade
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua FT Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certificate – Fair Trade

Harvest – December to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

Cupping Notes – hazelnut, red plum, candied almond

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Southern Nyamagabe
Micro-lot
Ibisi Mountain
+ more info
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Rwanda Ibisi Mountain

Origin ­­- Rwanda

Location – Southern Nyamagabe

Farm – Ibisi Mountain

Processing method – Fully washed after a wet fermentation process, then dried on raised beds for 10 to 14 days

Altitude – 1700 meters

Varietal – Red Bourbon

Cupping Notes: Apricot, floral, honeyed, cherry fragrance with a delicate body

The Ibisi Mountain Hills washing station is located in the hills of
Southern Rwanda, just a short drive from the Nyungwe Forest, which
has been traced as the source of the Nile River. Bernard Uwitije, a
native of the area, had been trading non-washed, ordinary coffee up
until 2015, when he realized the potential for fully washed,
specialty grade coffee. He built his first washing station, Gitega
Hills, which operated successfully in his first year and he decided
to expand the operations by building a second washing station,
Ibisi Mountain. The quality at both stations remain outstanding.

origin
certifications
type
farm
additional info
West Nyamasheke
Micro-lot
Ruvumbu
+ more info
X
Rwanda Ruvumbu

Origin ­­- Rwanda

Location – West Nyamasheke

Farm – Ruvumbu

Processing method – Fully washed after a dry fermentation period, then dried on raised beds for 10 to 14 days

Altitude – 1,800 masl

Varietal – Red Bourbon

Cupping Notes – Sweet citrus, round body, pomegranate, fig, clementine, lime finish

The Ruvumbu Washing Station, once cooperative-owned, formerly processed around
100 metric tons of coffee cherries. Now that the station is under the ownership and
management of a private investor, it has produced 250 metric tons of cherries
for the first time this year. Ruvumbu uses a single-disc McKinnon
depulper and raised drying beds. Rwanda Trading Company is
responsible for milling and exporting 100 percent of Ruvumbu’s parchment
and green coffee. Despite the small volume from Ruvumbu, the
station has some of the best quality coffee in Rwanda. Ruvumbu
took 3rd place overall in the 2014 Rwanda Cup of Excellence
Competition and was given a Presidential Award for receiving a
cupping score above 90 points.

origin
certifications
type
farm
additional info
Antioquia
Natural Micro-lot
La Conchita

Sold out!

+ more info
X
Colombia La Conchita Microlot

Name of Farm: La Conchita

Producer: Catalina Vásquez and her family

Region: Ciudad Bolívar, Antioquia

Processing type: Naturally-processed and sun dried for 12 days

Fermentation: 15 hours

Altitude: 1,650 to 1,850 masl

Plant varietal: 100 percent Caturra

Cupping Notes: grapefruit, rose, pineapple, mango, cherry,
watermelon, hard candy and rum

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market her family’s three coffee farms in Antioquia, creating a brand called Cafelumbus. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and Cafelumbus have invested in modern processing techniques not yet common in Colombia. This naturally-processed, 5-bag microlot from Finca la Conchita has been through a 15-hour fermentation process and 12-day drying period after growing at an elevation of 1,650 to 1,850 meters. Cafelumbus utilizes the expertise of Jairo, an employee who directs the processing experiments at the beneficio of Finca la Gabriela.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Divisa

+ Out of stock

+ more info
X
Colombia La Divisa Microlot

Name of Farm: La Divisa

Farmer: Vallejo Arenas Vidal Hernando

Region: Antioquia

Processing type: Fully washed and sun dried

Fermentation: 24 hours

Altitude: 1,850 masl

Plant varietal: Caturra and Colombia

Total farm area in production: 3 hectares

Cupping Notes: black cherry, brown sugar, caramel, floral, creamy body, clean

In the rolling hills of the Buenos Aires municipality, producer Vallejo Arenas Vidal Hernando operates a 3-hectare farm alongside his son. The families share a beneficio within a stunning mountainous landscape, which reaches an altitude of 1,850 meters. Just before his parents’ deaths, Hernando purchased his property as a symbol of his family legacy. Both his parents worked as coffee pickers but never owned a farm themselves, so now he carries on the tradition of cultivating coffee in the Antioquia region with pride.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Aquiares Caturra Peaberry
+ more info
X
Aquiares Washed Peaberry

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing type: Depulped with a Penagos DCV 306, mechanically washed and dried for 32 hours in a guardiolas

Altitude: 1,200 to 1,350 masl

Plant Varietal: Caturra Peaberry

Harvest Dates: October 2017 to January 2018

Cupping Notes: honey, lemon, with an almond fragrance and overall complexity

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Entre Rios
+ more info
X
Aquiares Washed Entre Rios

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing Type: Depulped with a Penagos DCV 306, mechanically washed with a partial fermentation and dried for 32 hours using guardiolas

Altitude: 1,070 to 1,175 masl

Plant Varietal: Marsellesa and Red Obota (both Timor Hybrid + Villa Sarchi)

Harvest Dates: November 2017 to February 2018

Cupping Notes: banana, plum, peach, pomegranate, bright and complex

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Cauca
Fair Trade Organic
Washed Excelso
Asociación de Caficultores Ecológicos del Cauca
+ more info
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Colombia Cauca ACEC

Farmer Association: Asociación de Caficultores Ecológicos del Cauca

Region: Popayán, Cauca, Colombia

Processing Type: Fully washed and sun dried

Altitude: 1,850 masl

Plant Varietal: Caturra, Castillo, Colombia, and Typica

Total Farm Area: 1.5 hectares for each producer

Cupping Notes: honeysuckle aroma, raspberry, caramel and a bright acidity

The Asociación de Caficultores Ecológicos del Cauca (ACEC) is a farmer-focused organization based in Cauca, Colombia, a region in southwest of Colombia along the Pacific Ocean. The ACEC includes 392 members who export an average of 3,500 bags per year. This region is known for its biodiversity, boasting over 1,200 bird species, plus most farms in the area utilize the shade from over 33 tree species.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
El Batallón

+ Landing in late July

+ more info
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El Salvador Mapache Pacamara Honey

Name of Farm: Mapache

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honeyed, dried on African raised beds for 20 days

Altitude: 1,350 masl

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: white grape, honey, blueberry candy, starfruit, with a vibrant acidity and hoppy finish

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Pacamara varietal is selected and picked with a particular level of care, as this varietal requires more time to ripen than others. This specific lot comes from a part of the farm called El Batallón, which can be difficult to access due to its narrow roads. Here, nimble pickup trucks haul small loads of cherries to transfer to a larger truck parked at a nearby soccer field at Finca El Naranjito. Drivers bring the cherries to Beneficio El Recreo, where the entire wet milling process is done manually for this coffee. Mapache uses a manual depulper before carrying the coffee in small batches to African raised beds where they dry for nearly 20 days. The Pacamara varietal, first created in 1958, was derived by crossing the Pacas and Maragogipe varietals. This particular lot, one of our favorite Salvadoran coffees of the season, balances notes of brown sugar and citrus with a unique hoppy finish.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Mapache Partida #74 Fantastic Four Casa de Zinc
+ more info
X
El Salvador Mapache Partida 74

Name of Farm: Mapache Partida #74 Fantastic Four Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo, then sun dried on clay patios

Altitude: 1,400 meters above sea level

Plant Varietal: Red & Orange Bourbon

Cupping Notes: white grape and dried fruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this washed Bourbon lot one of their Fantastic Four Coffees. This specific lot comes from Vía María which is the highest part of the farm.  The farm is planted with entirely pure Orange & Red Bourbon plants.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Honey, Strictly High Grown
Finca El Naranjito
+ more info
X
El Salvador Mapache Partida 112

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honey

Altitude: 1,400 meters above sea level

Plant Varietal: Bourbon

Cupping Notes: kiwi, brown sugar, honey, tropical, orange blossom

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this Bourbon Honey lot one of their “Fantastic Four Coffees”. It was processed 100% by hand at their milling station. The fresh cherries are first floated using barrels full of clean water, then the pulp is separated using a manual pulper that uses no water at all. The mucilage covered beans are dried on their raised beds for more than 15 days. Partida 112 was picked in the middle of harvest when most of the cherries are perfectly ripe, making selection easier. The cherries come from unique rows of Bourbon planed at 1350 meters above sea level on “El Tamagás” peak, a mountain named from the poisonous snake that inhabits the mountains of Concepción de Ataco.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Finca El Naranjito I & II and Finca Casa de Zinc
+ more info
X
El Salvador Mapache Estate SHG

Name of Farm: Mapache Finca El Naranjito I & II and Finca Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo

Altitude: 1,300 masl on average

Plant Varietal: Pacas and Bourbon

Cupping Notes: tart, cinnamon spice and caramel sweetness

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Gifted with an ideal climate for growing coffee, Finca El Naranjito and Casa de Zinc sit at an average of 1,300 meters above sea level with a stellar view of the Pacific Ocean. El Imposible National Park, the largest forest reserve in El Salvador, sits just one mile away. As with every coffee we source through Mapache, you can be sure that thoughtful preparation and consistency shine through in the cup.

origin
certifications
type
farm
additional info
Kigali
Peaberry
Inzovu
+ more info
X
Rwanda Peaberry Inzovu

Origin ­­- Rwanda

Location – Kigali

Farm – Inzovu

Processing method – Fully washed

Altitude – 1,400 – 1,900 meters above sea level

Varietal – Bourbon & Typica

Cupping Notes –  fig, cantaloupe, and orange with a syrupy body

Our Inzovu PB coffee blend comes from 75 washing stations in RTC’s supply chain. 16 of those washing stations are owned by RTC, and the rest are pre-financed and work exclusively with RTC. The coffee is gown in fertile volcanic soil at an altitude of 1400 meters and above. The cherries are selectively handpicked, wet-processed, and sun-dried on raised tables for a period of 15-20 days. After drying, the parchment is delivered to RTC’s dry mill for hulling and grading, whereby the round beans get separated from the normal flat beans. The Inzovu PB brings unique features to the taste of Rwandan coffee, with balanced acidity, mellow body, and a sweet lingering aftertaste

origin
certifications
type
farm
additional info
Qusac Decaf
Blend
+ more info
X
Qusac Decaf

“All decaffeinators utilize the same steps to accomplish the extraction of caffeine from green coffee. The steps include Steaming, Hydration, Extraction and Drying. All of the steps are done in 3 primary pieces of equipment. First is the Pre-treatment tank, second is the Extractor and the last step is done in the Dryer. Each piece of equipment is designed to specifically achieve a desired result. The internal design differentiates the decaffeinated coffee processors.

Our proprietary DFE Decaf Process ® design enhancements provide the platform necessary to achieve coffee decaffeination with considerably less drain on resources. By reducing the amount of resources and energy required to produce our decaffeinated coffee, we have drastically reduced our carbon footprint once again. Our proprietary DFE Process ® has positioned QUSAC as the leader in the decaf industry for the lowest carbon emissions.

By using Green Chemistry, our DFE Decaf Process ® has achieved the incredible results in our flavour profiles. Our team has determined the optimal parameters to target the caffeine with surgical precision and remove it from the green coffee beans. We named this step Target Specific Extraction Technology (TSET). TSET not only extracts the caffeine with surgical precision, it can also be used to extract unwanted mould and fungi such as the one responsible for the production of naturally occurring chemical compounds known as Mycotoxins. The end result is a decaffeinated coffee overflowing with its natural flavours.

Our DFE Decaffeinated coffee is the best tasting decaf with the lowest carbon footprint and presents the consumer with a decaffeinated cup of coffee that is free of pesticides, insecticides and fertilizers. Our decaffeinated coffee is clean, fresh, healthy and eco-friendly. It is the socially responsible choice.” – Qusac Decaf

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Ibonia Estate
+ more info
X
Kenya Kiambu Ibonia Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL28 & SL34

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Three kilometers south of the town of Kiambu, 105 hectares of land creates Ibonia Estate. Leaders of the property, which lies 1,700 meters above sea level, focus on organic matter management and soil conservation as top priorities in coffee production. Ibonia Estate sees the value of the region’s soil – a deep, reddish-brown composition known as Kikuyu loam – and recognizes its role in developing to the distinctive qualities of their coffee offerings.

Aside from the farm’s soil, Ibonia Estate embraces its local climate, which features cool, wet periods from May to July. This environmental pattern allows the coffee plants to mature slowly and develop complexity in flavor. Each day, 200 community workers gather at Ibonia Estate to harvest, wash, and sort the day’s share of the 180 tons of coffee the property exports each year. Ibonia Estate primarily cultivates SL28 and SL34 varieties, both known for communicating exceptional quality in the cup.

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Yadini Estate
+ more info
X
Kenya Kiambu Yadini Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL34, Ruiru 11 & Batian

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Established in 1924, Yadini Estate lies at an elevation of 1,600 meters above sea level in the county of Kiambu. Just four kilometers from the town of Ruiru, this farm lies on the expansive slopes of the Aberdare mountain range in the central highlands, where volcanic soils containing nitisols, ferralsols plinthosols, known for their rich mineral nutrients, create a stable environment for coffee cultivation. Here, 800 employees tend to 171,000 coffee trees of the SL34, Ruiru 11 and Batian varietals. Released in Kenya in 2010, the Batian varietal tolerates leaf rust, resists coffee berry disease and produces large beans of high cup quality, according to the World Coffee Research variety catalog.

Bluegrass grows between rows of coffee in the field, where the plant is utilized as mulch because of its ability to improve soil structure during decomposition. In addition, the estate conserves the quality of this soil by planting natural shade trees such as figs, red stink wood and Egyptian rattle pod. Yadini Estate maintains an open environment for wildlife like hares, dik-dik antelope, moles and porcupines, preserving local biodiversity, and utilizes a nearby water source, the Ruiru River, for wet processing and irrigation.

origin
certifications
type
farm
additional info
Gedeb, Yirgacheffe
Organic
Grade 1
Metad
+ more info
X
Ethiopia Gedeb

​Origin – Ethiopia

Location at Origin – Gedeb, Yirgacheffe

Grade – Grade 1 

Processing – Washed & Natural

Altitude – 1,700 to 2,200 meters above sea level

Variety – Local Landrace Varieties

Soil Type – Volcanic red soils

Washed cupping notes: lemon, blueberry, organge, rose, melon, tea-like finish

Natural cupping notes: berry jam, vanilla, grapefruit, jasmine, strawberry wine, sparkling finish

​​Aman Adinew, CEO of METAD agricultural​ ​group, is the type of person whose infectious​ enthusiasm commands an entire room. By​ ​offering these excellent washed and​ ​naturally-processed lots from Gedeb and​ ​Hambela, we’re able to pass along that​ ​enthusiasm to our​ partners here in the U.S.​ ​Our team at Balzac feels confident that​ ​METAD’s coffees are some of the cleanest,​ ​most complex we’re able to offer every year.​ ​With his agricultural group, Aman works to​ ​influence Ethiopia’s coffee communities and​ ​their partners in consuming countries​ ​across​ ​the​ ​world. METAD owns Africa’s first SCA-​ ​certified quality control lab and the​ company provides post-harvest training and​ ​health benefits to its employees, keeping in​ ​mind that in order for a company to thrive,​ ​its employees and the communities it works​ ​in must also thrive.​ 

This coffee comes from METAD’s Gedeb​ ​site in the fertile Southern Nations,​ ​Nationalities, and Peoples’ Region (SNNPR)​ ​of Gedeb, found within the Gedeo zone,​ ​approximately 437​​kilometers south of​ ​Addis Ababa. Here METAD operates a​ ​washing station and dry mill,​ ​employing 28​ ​permanent staff and 700 seasonal​ ​employees between this station and their​ ​partner station in Hambela. Seventy percent​ ​or more of these staff members are women,​ ​ plus METAD partners with over 700 out-​​growers to provide best practices on​ growing, harvesting and selling coffee.​ ​
This coffee, which includes Arabica and​ ​Local Landrace Varieties, was grown at an​ ​altitude of​ 1,770 to 2,200 meters above sea​ ​level. Both washed and natural iterations of​ ​this coffee present​ ​complex, fruit-forward​ ​taste notes that we look for and love in​ ​Ethiopian coffees.
origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Natural, Strictly Hard Bean
Finca El Naranjito

Sold out!

+ more info
X
El Salvador Mapache Pacamara Natural

Name of Farm: Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,350 meters above sea level

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: caramel, mango, grapefruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Much like it’s honeyed counterpart, Mapache’s Pacamara Natural is characterized by its thoughtfulness through the entire harvesting and milling process. The area where this Pacamara cultivar is located is privileged, totally protected from the strong winds and direct sunlight. It is also surrounded by untouched forests that provide the trees with great amounts of natural nutrients and minerals. Mapache’s team of coffee pickers delicately select the ripest cherries to ensure longevity and continual protection. At the processing station, the coffee is floated and then spread over moveable drying beds. The coffee is then monitored constantly for 25 days to ensure even drying. This lot of bronzed-leaved Pacamara is 4 years old and produces a coffee with a particular grapefruit note, lingering aftertaste and some hints of caramel and mango.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Natural, Strictly Hard Bean
Santa Erlinda
+ more info
X
El Salvador Mapache Sampacho Natural Santa Erlinda

Name of Farm: Santa Erlinda

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,300 masl on average

Plant Varietal: Sampacho

Cupping Notes: strawberry, spices, pineapple

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Santa Erlinda is a small farm located in the town of Salcoatitán, Sonsonate. Santa Erlinda receives more than 3000 mm of rain a year, making it a very fertile land for growing coffee. The Sampacho cultivar is nestled among cedar trees and surrounded by Copalchi windbreakers. 

Santa Erlinda goes back three generations. It is a small but very productive farm that was replanted in 2014 after the coffee rust breakout of 2012 wiped out the entire farm. The property is now taken care of 5 young farmers who work yearlong doing every task needed to produce great coffee. When the harvest is ready, the families that live nearby come to carefully select the cherries that are then processed in Beneficio Recreo.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Carrizal - Community Coffee
+ more info
X
Costa Rica Carrizal

Region: Tarrazú

Name: Carrizal, a community coffee from 70 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,650 to 1,750 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: funnel cake, lime, hazelnut

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Llano Bonito - Community Coffee
+ more info
X
Costa Rica Llano Bonito

Region: Tarrazú

Name: Llano Bonito, a community coffee from 80 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,450 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: prune, kiwi, apple, lime

origin
certifications
type
farm
additional info
Fredonia, Antioquia
Natural, Micro-lot
El Balcón
+ more info
X
Colombia El Balcón Microlot

Name of farm: El Balcón

Region: Fredonia, Antioquia

Processing type: Natural, selective picking, sun-dried

Altitude: 1,400 to 1,900 meters above sea level

Cupping Notes: berry, dark cherry, dried fruit, pineapple, tropical, boozy

Just an hour and a half outside of Medellin lies El Balcón, a family-owned farm. The company was originally founded in 1991 by Humberto Restrepo, but is now run by the visionary and innovator Yenny Restrepo. Antioquia, a Colombian region famous for their coffee and ecotourism, is bolstered by companies like El Balcón, who have strived to not only create luxurious coffee, but to do it sustainably.

With such eco-friendly innovation came a change to their business model. A few years ago, the general manager of El Balcón, Gabriel, decided to experiment with producing natural coffee. The idea then was to enable El Balcón to distinguish themselves amongst the heavy-hitting coffee producers of Colombia. Having succeeded, they are able to produce natural coffees at a competitive volume with consistent quality. 

origin
certifications
type
farm
additional info
Sul de Minas, Minas Gerais
Rainforest Alliance
Estate Coffee
Fazenda Do Salto
+ more info
X
Brazil Fazenda Do Salto

Name of farm: Fazenda Do Salto

Region: Sul de Minas, Minas Gerais

Processing type: Natural

Variety: Yellow Bourbon, Mundo Novo, Icatu

Altitude: 1,080 to 1,140 meters above sea level

Cupping Notes: buttery, caramel, hazelnut, brown sugar finish 

Dr. Fabio Araujo Reis, owner at Fazenda do Salto, works with his two sons to run their family farm and allow it to thrive. Andre and Juca work with 35 year-round employees, many of whom grew up near the farm, choosing to return to Fazenda do Salto after finishing school. Here, coffee is harvested mechanically, dried on 8 rotational machines and 8 static layer dryers, which maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for 4 days before switching to warm air for 3 additional days until moisture content reaches 15 percent. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11 percent moisture.

origin
certifications
type
farm
additional info
Sul de Minas, Minas Gerais
Rainforest Alliance
Peaberry
Fazenda Do Salto
+ more info
X
Brazil Fazenda Do Salto Peaberry

Name of farm: Fazenda Do Salto

Region: Sul de Minas, Minas Gerais

Processing type: Natural

Altitude: 1,080 to 1,140 meters above sea level

Cupping Notes: buttery, caramel, hazelnut, brown sugar finish 

Dr. Fabio Araujo Reis, owner at Fazenda do Salto, works with his two sons to run their family farm and allow it to thrive. Andre and Juca work with 35 year-round employees, many of whom grew up near the farm, choosing to return to Fazenda do Salto after finishing school. Here, coffee is harvested mechanically, dried on 8 rotational machines and 8 static layer dryers, which maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for 4 days before switching to warm air for 3 additional days until moisture content reaches 15 percent. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11 percent moisture.

origin
certifications
type
farm
additional info
Waghi Valley, Jiawaka Province
Washed, Estate Coffee
Sigri Coffee Estate
+ more info
X
Papua New Guinea Sigri Estate

Farm: Sigri Coffee Estate

Region: Waghi Valley, Jiawaka Province

Processing type: Washed

Variety: Typica, Arusha, Caribbean Blue, Catimor, Maragogype

Altitude: 1,550 meters above sea level

Cupping Notes: green apple, honey, peach, pecan, melon, starfruit acidity

The Sigri coffee estate is located in the Waghi Valley, a fertile region of the western highlands and Jikawa Province of Papua New Guinea. It is a part of the Carpenter Estates, a collection of three farms which span over 3000 hectares of coffee and tea. The 125-acre Sigri estate stands at 1,500 MASL and uses precisely managed shade trees to promote even coffee ripening, improved quality, and diversified wildlife habitat. The estate and those nearby are home to some 90 various species of birds, resulting in being awarded “bird-friendly” status. 

The quality of coffee produced is representative of the unique factors that go into its production. The coffees planted at Sigiri Estate are all of Typica origin, originating from seeds of the Jamaica Blue Mountain variety planted here many years ago. Following strict quality control measures, the coffee is wet-processed throughout a three-day fermentation process and then sun-dried for 10 to 14 days. After hulling, the coffees are sorted using both color sorting machines and hand-sorting to ensure consistency and quality. The end result of this rigorous quality control is a uniquely complex coffee truly reminiscent of PNG. The final cup is medium-bodied, layered with tropical fruits and soft lemon acidity that finished with milk chocolate and spice notes.

origin
certifications
type
farm
additional info
Ciudad Bolivar, Antioquia
Washed, Single Farm
La Reserva
+ more info
X
Colombia La Reserva

Farm: La Reserva

Region: Ciudad Bolivar, Antioquia

Processing type: Fully washed, fermentation in open tanks and sun-dried on raised beds

Variety: Caturra & Colombia

Altitude: 1,600 to 2,000 meters above sea level

Cupping Notes: grape, mandarin organge, lime, honey

Located in Ciudad Bolivar, Antioquia, La Reserva exemplifies the struggle that is coffee farming, but also a sign of what’s possible with perseverance. The 52-acre farm is split between two areas, and nearly half this land is within a protected nature preserve and is home for a wide diversity of plants and animals, including the endangered Andean Bear. The other half of the land lies on its own and has seen its fair share of challenges, as the previous owners were unable to maintain it due to insufficient profit from low coffee prices.

The land has now been taken over by a pioneering farmer, Juan Felipe, who looked past the abandoned plots and saw the teeming potential for specialty coffee. Noticing the fertile lands and high altitudes, between 1,600 m.a.s.l. and 2,000 m.a.sl., Juan took the initiative to breathe new life into this beautiful farm.

In its second year of focused specialty production, the coffees from La Reserva are already showcasing the depth and diversity of its land. Consisting primarily of Caturra and Colombia varieties, the coffee possesses pronounced citrus fruit character, natural sweetness, and pleasantly creamy body. The utilization of various processing techniques, whether it be washed, honey, or natural, only further accentuates the diversity of flavors possible from the coffee at La Reserva.

origin
certifications
type
farm
additional info
Urrao, Antioquia
Washed Chiroso Micro-lot
Cafelumbus
+ more info
X
Colombia Urrao Chiroso Micro-lot

Region: Urrao, Antioquia

Processing type: Washed

Variety: Chiroso

Altitude: 2,200 meters above sea level

Cupping Notes: jasmine, mandarin orange, chocolate

Urrao is one of the loveliest municipalities in Antioquia, which you can find high in the southwest mountains, in the valley of Penderisco river. This municipality used to be very affected by guerrillas bands, but now it is peaceful and that has allowed reinforcing a coffee-growing culture in its fertile soils. Some of the most outstanding coffees of Antioquia are produced here.

Chiroso – a rare variety originating from the Urrao region. It is characterized by its elongated cherry and floral and fruity flavor notes.

El Salvador
origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
F1 La Hacienda Natural Processed

+ Sold out!

+ more info
X
Costa Rica F1 “La Hacienda” Natural

Region: Tarrazú

Name: F1 La Hacienda Naturally Processed

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 1 hectare

Processing: Natural

Plant Varietal: Sudan, Villa Sarchi and Catimor

Cupping Notes: rum, tangerine, vanilla, grapefruit, sweet tart, strawberry, sparkling lemonade

Finca La Hacienda farm is owned and operated by Coope Tarrazu.  For this small farm, the coffee trees are 8 years old and they have been harvesting for 5 years now. We’re offering this lot in 34.5 kilo bags to make this special coffee more accessible.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Natural
+ more info
X
Costa Rica Tirra Natural

Region: Tarrazú

Name: Tirra Natural Processed

Grade: SHB

Dry Mill: Coopetarrazú

Altitude: 1,400 to 1,500 masl

Total Farm Size: 2 hectares

Processing: Natural

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, blackberry jam, sweet tea and peach candy

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Honey
+ more info
X
Costa Rica Tirra Honey Process

Region: Tarrazú

Name: Tirra Honey Process

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Total Farm Area: 2 hectares

Altitude: 1,400 to 1,500 masl

Processing: yellow honey processed

Plant Varietal: Caturra and Catuaí

Cupping Notes: strawberry, mango, balanced and dry

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Pastora
+ more info
X
Costa Rica La Pastora

Region: Tarrazú

Name: Finca La Pastora

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,700 to 1,800 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: currant wine, blackberry, caramel and hazelnut 

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
San Isidro - Community Coffee
+ more info
X
Costa Rica San Isidro

Region: Tarrazú

Name: San Isidro – Community Coffee

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,450 to 1,650 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: apricot, fig, stone fruit, balanced

origin
certifications
type
farm
additional info
Sumatra Mandheling
Fair Trade Organic / Organic / Conventional
Grade I - Giling Basah
Tanah Karo
+ more info
X
Indonesia Sumatra Tanah Karo

Location at Origin – Sumatra

Grade: Grade 1

Coffee: Sumatra Mandheling Tana Karo Triple Picked ACEH

Processing – Giling Basah

Plant varietal – Catimor (Ateng) & Gayo 1 (Tim-Tim)

Altitude – 1,650 to 1,650 meters above sea level

Total number of farmers – 700

Total hectares – 800

Cupping Notes – citrus, lemongrass, beet-like acidity

In the northern end of Sumatra, around 700 independent farmers grow coffee alongside their family’s food. Each producer owns from 3 to 10 hectares each, cultivating coffee in the province of Aceh near the town of Takengon. This traceable Indonesian coffee, available as a Grade 1 lot, a Grade 1 Organic, or a Grade 1 Fair Trade-Organic, was sourced through Royal Pacific Indah International. Royal Pacific, one of our exporting partners in Indonesia, began as a group of local coffee traders in Medan, North Sumatra. In just a few years, the company grew into a 20,000 square foot office and warehouse space, where the team now specializes in Sumatran coffees.

 

origin
certifications
type
farm
additional info
San Marcos
Rainforest Alliance
Extra Prime & Strictly Hard Bean
Finca Nueva Granada

Available in 2020!

+ more info
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Guatemala Finca Nueva Granada

Origin – Guatemala

Location at Origin – San Marcos

Name of Farm – Finca Nueva Granada

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,800 meters

Plant Varietal – Bourbon

Cupping Notes – Berry, green apple, jasmine, and sweet lemon with a velvety chocolate finish. 

Finca Nueva Granada, named after the last Arab Fortress in Europe, was one of the first farms to achieve Rainforest Alliance Certification.  Located between two of Guatemala’s looming volcanoes, Tajumulco and Tacana, Finca Nueva Granada has become a perfect example of how a farm can become more than a source of delicious coffee.  The farm has on site schooling and implements impressive sustainable practices for coffee processing.  Finca Nueva Granada uses its own clear spring water for pulping and implements “shade-grown” techniques to protect the environment in which it relies so heavily upon.

origin
certifications
type
farm
additional info
Chimultenango
Rainforest Alliance
Strictly Hard Bean, Prime
Pacayal
+ more info
X
Guatemala Chimaltenango

Origin – Guatemala

Location at Origin – Chimaltenango

Name of Farm – Finca El Pacayal

Grade – Strictly Hard Bean

Processing – Fully Washed

Certification – Rainforest Alliance

Altitude – 1,600 masl

Plant Varietal – Caturra, Catuai, Bourbon

Cupping Notes – Green Apple

Finca El Pacayal is located in San Miguel Pochuta within Chimaltenango.  The finca lies upon rich volcanic soil where the coffee is harvested from November to March and then shipped out from December to June.  Finca El Pacayal uses substainable “shade-grown” techniques.  The trees used to protect its environment and coffee trees include species like: Chalum, Gravilea, and Inga.  All of these trees help with sun filtration. This process helps the coffee trees maintain their health.  The sun filtration also maintains soil quality which is extremely important for production of coffee.

 

origin
certifications
type
farm
additional info
Mutiara, Gayo, Bener Meriah, Aceh, Sumatra
Fair Trade Organic
Grade I, Giling Basah
Mutiara Gayo Cooperative 

Coming soon!

+ more info
X
Indonesia Sumatra Gayo FairTrade Organic

Origin – Indonesia

Location at Origin – Mutiara, Gayo, Bener Meriah, Aceh, Sumatra

Grade: Grade 1

Name of Farm – Mutiara Gayo Cooperative

Processing – Giling Basah (Wet Hulled)

Certification – Fair Trade Organic

Altitude – 1,200 – 1,300 masl

Plant varietal – Jember, Ateng, Bourbon, Bergandaal

Cupping notes – beets, light strawberry, chocolate

Gayo highland is the most well known place in Indonesia for it’s high quality Aribica beans and sustainably managed farms.  “Gayo” itself means “nice” and comes from the local tribe which has around 85,000 people living in the mountains where this coffee is grown.

origin
certifications
type
farm
additional info
Pengalengan, West Java
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia West Java

Origin – Indonesia

Location at Origin – Pengalengan, West Java

Grade: Grade 1

Name of Farm – Smallholder Farmers

Processing – Giling Basah (Wet Hulled)

Altitude – 1,300 – 1,500 masl

Cupping notes – banana bread, malt, chocolate

The coffee farms in West Java are mostly planted in sustainable forestry operation areas allowed and controlled by the local government.  West Java was the first place in Indonesia where the Dutch first planted coffee during the Dutch Colonial conquest.

origin
certifications
type
farm
additional info
Flores - Bajawa
Grade I - Washed
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia Flores

Origin – Indonesia

Location at Origin – Ngura, Flores, Bajawa

Grade – Grade 1

Processing – Semi-washed

Altitude – 1,200 – 1,300 masl

Plant varietal – Linie S, Jember

Cupping notes – spices, melon, dark chocolate, woody, red apple

origin
certifications
type
farm
additional info
Sulawesi Toraja
Grade I - Giling Basah
Smallholder Farmers

Coming soon!

+ more info
X
Indonesia Sulawesi Toraja

Origin – Indonesia

Location at Origin – Sulawesi, Toraja

Name of farm – Smallholder farmers

Grade – Grade 1

Processing – Giling Basah (wet hulled)

Altitude –  1,200 – 1,300 masl

Plant varietal – Linie S, Jember, Typica

Cupping notes – beets, light strawberry, chocolate

Toraja is an exotic place located in Southern part of Sulawesi province.Toraja tribe is well known for their unique culture and one of the best in the world. Toraja tribe is also a “genuine tribe” in Indonesia. The coffee farms are planted on the plateau with unique texture of the land.

origin
certifications
type
farm
additional info
Nyeri
Rainforest Alliance
AA
Nyeri Hill Estate

Sold out! New crop coming March!

+ more info
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Kenya Nyeri Hill

Origin – Kenya

Location at Origin – Nyeri – Mount Kenya (Northern Kenya)

Grade – AA

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,500 meters – grown on highland slopes

Plant varietal – SL28, SL34, & Riuru 11

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – pomegranate, apricot, plum, cherry, bergamot tea

One of the first coffee farms established in eastern Africa, Nyeri Hill Estate planted its first coffee seedling in 1914. Located two kilometers northwest of the town of Nyeri, along the Nyeri-Ihururu road, this expansive estate stretches along the slopes of the region’s central highlands.

Nyeri Hill includes 1,415 total hectares, 344 of which are devoted to coffee cultivation. Here, 300 total employees harvest three main varietals: SL28, SL34 and Riuru 11. According to World Coffee Research, the SL28 varietal tends to be drought-tolerant and high potential for cup quality. SL28 and SL34 are unique in that they were both selected from single trees in Kenya, but these varieties are also susceptible to common coffee diseases. In contrast, Riuru 11, which makes up over 18 percent of the estate’s total production, is a varietal known for its resistance to coffee leaf rust and coffee berry disease. As World Coffee Research explains, this dwarf hybrid varietal “owes its existence to a coffee berry disease (CBD) epidemic in 1968 that lead to the loss of 50% of Kenya’s production.” While each varietal’s susceptibility to disease may vary, the potential for excellence in cup quality remains constant.

Nyeri Hill is a unique coffee estate with equally distinct offerings. Here, management focuses on cultivating coffees that shine while also prioritizing the community’s long-term sustainability, both from environmental and social perspectives. The organization allocates part of its profits to academic development (with Nyeri High School), professional growth (with Kamwenja Teachers College) and community healthcare (with Mathari Mission Hospital). Along with these social commitments, the leaders at Nyeri Hill focus on reforestation in 250 hectares of the estate, preservation of natural vegetation to encourage biodiversity, and soil retention through solutions like Bermuda Grass cultivation. By approaching their role in the coffee industry holistically, Nyeri Hill Estate strikes a key balance between producing high-quality coffees and providing a high quality of life for their employees and partners.

origin
certifications
type
farm
additional info
Gedeb Yirgacheffe
Washed, Grade I
Gedeb
+ more info
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Ethiopia Gedeb Washed

Origin ­­- Ethiopia

Location – Yirgacheffe, Gedeo Zone

Grade – I

Processing method – Washed

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 -to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: clean and fruit-forward with lemon, blueberry, and blackberry notes, a bright, peppery finish, a well-balanced coffee

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

origin
certifications
type
farm
additional info
Gedeb Yirgacheffe
Natural, Grade I
Gedeb
+ more info
X
Ethiopia Gedeb Natural

Origin ­­- Ethiopia

Location – Gedeb, Gedeo Zone

Grade – I

Processing method – Natural

Altitude -1,770 to 2,200 masl

Annual Rainfall – 1,200mm to 1,599mm

Mean Annual Temperature – 59 to 68 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: Strawberry, kiwi, blueberry, apricot, juicy and tangy

The Gedeb site is located in the fertile SNNPR regional state of Gedeb, found within the Gedeo zone, approximately 437 kilometers south of Addis Ababa. We’re pleased to work with METAD each year to source some of Ethiopia’s finest, most consistently high-quality coffees. METAD, a family company founded by community leader Aman Adinew, operates a washing station and dry mill in Gedeb, Gedeo zone, employing 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Hambela. Seventy percent or more of these staff members are women, and in addition, METAD partners with over 700 out-growers to provide best practices on growing, harvesting and selling coffee. 

origin
certifications
type
farm
additional info
Yirgacheffe
Washed, Grade II
ECX
+ more info
X
Ethiopia Yirgacheffe

Origin ­­- Ethiopia

Location – Yirgacheffe

Farm – ECX Coffee

Grade – II

Processing method – Washed

Altitude -1,770 -2,200m

Cupping Notes:

Juicy, floral and fruity (blueberry, lemony).  Very clean and bright.

 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
Peaberry
Kilimanjaro Estate
+ more info
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Tanzania Mt Kilimanjaro Peaberry

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – Peaberry

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
Mount Kilimanjaro
UTZ
AA
Kilimanjaro Estate
+ more info
X
Tanzania Mt Kilimanjaro AA

Origin – Tanzania

Location at Origin – Mount Kilimanjaro

Name of Farm – Kilimanjaro Estate

Grade – AA

Processing method – Fully Washed

Altitude – 2,000 – 2,500 meters above sea level

Varietal – K9, N39 & Batian

Cupping Notes –  cinnamon, light milk chocolate, stone fruits

Grown on the southern slopes of Mount Kilimanjaro, this estate has the ideal growing conditions for exceptional coffees. With volcanic soil, indigenous shade trees and glacier-fed rivers Mount Kilimanjaro Plantation thrives. 

Mount Kilimanjaro focuses on the health of their coffees and their community. MKE ensures that they can offer medical care, insurance, retirement plans for long-term employees, HIV training and testing, scholarships for local schools, and large investments in community projects. Mount Kilimanjaro strives to harmonize coffee quality, people, and the environment. As a large coffee estate in Tanzania, Kilimanjaro Plantation is aware of its environmental responsibility and has set standards that meet the requirements of UTZ certification. MKE is continuously and conscientiously reviewing these standards.

This washed coffee is grown at 2,000 – 2,500 meters above sea level and is made up of KP, N39 and Batian varietals. 

These coffees have had a long journey from Tanzania and are ready for their new green bean home!  Let us know if you’d like more information about these spectacular coffees or if you’re interested in seeing samples. 

origin
certifications
type
farm
additional info
El Águila, Valle del Caucaia
Washed Micro-lot
El Águila
+ more info
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Colombia El Aguila Microlot

Name of farm: El Águila Asotatamá

Region: El Águila, Valle del Cauca

Processing type: Fully washed, fermentation in open tanks and sun-dried on patios

Altitude: 1,750 to 2,000 meters above sea level

Cupping Notes: banana bread, grapefruit, lively acidity, watermelon

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market harvests from her family’s three coffee farms in Antioquia. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and her family have invested in other farmers throughout the country to create a modern Colombian coffee brand called Cafelumbus

The Águila is a small micro-lot procured by Cafelumbus in an effort to support as many shareholders as possible. Asotatamá is a small association comprised of 94 families of coffee producers with a common goal to produce high-quality specialty coffee.  The association is situated near the edge of Tatama National Park. Each producing member of Asotatamá owns an average of 2 acres.

origin
certifications
type
farm
additional info
Antigua - San Rafael
Genuine Antigua
Strictly Hard Bean, Washed
Finca Urias

+ Out of stock

+ more info
X
Guatemala Finca San Rafael Urias

Origin – Guatemala

Location at Origin – Antigua – San Rafael

Name of Farm – Finca San Rafael Urias

Grade – Strictly Hard Bean

Processing – Fully Washed – 100% sun dried- no mechanical drying

Certification – Genuine Antigua

Altitude – 1500-1600 meters.

Plant Varietal – Bourbon 90% Caturra & Typica 10%

Shade grown with Gravilea and grown in volcanic loamy-sand

Cupping Notes – Very clean with a tea-like acidity, notes of honey-crisp apple, floral with brown sugar finish

San Rafael Urias is located in the highland valley of Antigua, the most traditional coffee region in the world. The farm was founded in the late 1800¹s by Rafael Valdes Quiroa. Today the farm is administered by the third generation of the Valdes family. It is situated in a very special microclimate. The naturally fertile soil is deep, loose, volcanic and sandy with good drainage. The weather is mild, with an average temperature of 77 degrees Fahrenheit, relative humidity of 60%, and 35 to 39 inches of precipitation each year. The coffee produced here, on 50% of the farm’s 226 hectares, is strictly hard bean, Bourbon, Typica and Caturra, and has been recognized for its excellent cup quality, resulting from the care given during the entire process and the knowledge and experience passed down from its founder. After being handpicked, the fruit is wet-milled traditionally, hand washed with 100% natural water, and sun-dried. The strict quality control, utilizing samples and daily cupping, maintain an even and excellent quality. The farm is surrounded by hills and crossed by the Guacalate River, which also generates hydroelectric energy to power the wet mill. The farm has a small mountain forest with several sources of clean, naturally filtered water that carries nutrients to the plants and is used both for drinking and in the pulping and washing of coffee beans. The farm also produces berries, sweet potatoes, vegetables and basic grains, as well as dairy products.

origin
certifications
type
farm
additional info
Sidamo
Grade III
ECX
+ more info
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Ethiopia Sidamo

Origin – Sidamo

Name of Farm – ECX

Grade – 3

Processing method- Natural

Altitude -1,550-2,200 meters above sea level

Cupping Notes – muscadine grapes, funky, berry, winey

origin
certifications
type
farm
additional info
Antigua
Strictly Hard Bean
Iglesias
+ more info
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Guatemala Antigua Iglesias

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Iglesias

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 4,700 to 4900 feet

Plant Varietal – 60% Bourbon with 40% Catuai & Caturra

Cupping Notes – strawberry, Floral, Kiwi, Apple, Creamy Milk Chocolate, Baking Spices Finish

The famous ancient city of Antigua contains over 43 churches, so it is not surprise that this special coffee gets the brand “Iglesias.” Antigua Iglesias comes from the Plantation Santo Tomas and El Vallecito. Both are located in Ciudad Vieja in the state of Sacatepéquez at the slopes of the Volcano Agua. The coffee grows under Gravilea trees in rich volcanic soil. After harvest, the coffee is brought to the famous mill, Concepcion Escuintla. During the coffee’s time at Concepcion, it is sundried on patios, separated by size, density, and color. The result is a superior coffee with extreme complexities.

origin
certifications
type
farm
additional info
Antigua
Rainforest Alliance
Strictly Hard Bean
Finca Medina & Anexo Portal
+ more info
X
Guatemala Finca Medina Anexo Portal

Origin – Guatemala

Location at Origin – Antigua

Name of Farm – Finca Medina & Anexo Portal

Grade – Strictly Hard Bean

Processing – Washed & Natural

Altitude – 1,700 meters above sea level

Plant Varietal – Bourbon & Marsellesa

Washed Cupping Notes: honeycomb, dried apricot, yellow, apple, grape, lime

Natural Cupping Notes: cange sugar, watermelon, strawberry, fig

For over 20 years, we’ve been proud to partner with Finca Medina in Antigua, Guatemala. Nestled among three volcanoes, Acatenango, Fuego and Agua, the city of Antigua was once the capital of the Spanish Empire in Central America, but it’s now known for stunning colonial architecture and the nearby farms that produce some of the regions highest-quality coffee.

Antigua’s climate, high altitude, fertile volcanic soils, and a distinct agricultural tradition make this city an ideal location for producers like Finca Medina, a company that has been producing coffee since 1842.

origin
certifications
type
farm
additional info
Huehuetenango
Strictly Hard Bean
Finca El Paternal & Finca Nueva Palmira
+ more info
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Guatemala Huehuetenango

Origin – Huehuetenango, Guatemala

Name of Farm – Ixlama

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 1,524 to 1,830 masl

Plant Varietal – 50% Bourbon and 50% Caturra

Cupping Notes – juicy strawberry, bright, clean, balanced

Ixlama from Huehuetenango, Guatemala, comes from specialty-selected small producers, like Finca El Paternal and Finca Nueva Palmira, from the highlands of San Pedro Necta and La Libertad in the state of Huehuetenango. This shade-grown coffee is harvested and brought to the mill where it is sun dried on a patio and placed in “guardiolas.”  It is separated by color via computer and density/size mechanically which results in a superior, clean, bright cup.

origin
certifications
type
farm
additional info
Ethiopia, Yirgacheffee
Swiss Water Decaf
+ more info
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Swiss Water Ethiopian Yirgacheffee

Cupping Notes: lemon, honey-nut cheerios. cherry

One of our freshest decaf options, this Ethiopian Yirgacheffee has been decaffeinated using the Swiss Water Process, known industry-wide to give green coffees new life through the company’s proprietary process involving Green Coffee Extract (GCE).

As Swiss Water explains, “caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium,” creating clean, complex decaf coffee options in the process.

origin
certifications
type
farm
additional info
Muyinga, Butihinda
Washed
Murago Washing Station
+ more info
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Burundi Murago

Origin – Burundi

Washing Station – Murago

Region – Muyinga, Butihinda

Altitude – 1,650 -1,750 meters above sea level

Processing – Washed

Drying method – Sun-dried on raised beds

Plant varietal – Bourbon

Cupping notes – mint, apricot, vanilla, botanical

Leading the charge for this coffee is Angèle Ciza, CEO of Kahawa (“coffee” in Swahili) Company, a leader in sustainability and women’s empowerment in Burundi. She believes that good coffee is achieved by using best practices in the nurseries and during picking but by also investing in additional training, environmental protection, social infrastructure, and cost sharing reductions for their producers. For her, investing in those who grow coffee, especially women, is essential to further developing Burundi.

Her company, Kahawa Company, also known as KALICO, operates seven washing stations in northeast Burundi, specifically in the Kirundo and Muyinga provinces. In the Muyinga province, you will find the Murago washing station, one of seven owned by KALICO. The mill draws in coffee from 3,023 producers from Bonero hill, who primarily grow the Bourbon variety. This coffee is selected from a combination of smallholder farmers in Butihina commune, lying between 1650m and 1750m above sea level, and processed at the Murango washing station. It is one of many coffees processed at Murango, and the collection of mills run by KALICO, which have placed several top scoring coffees in past Burundi COE competitions.

origin
certifications
type
farm
additional info
Antioquia
Rainforest Alliance
Excelso
Finca La Cascada
+ more info
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Colombia Finca La Cascada

Region: Ciudad Bolivar, Farallones, Antioquia

Variety: Caturra & Colombia

Altitude: 1,650 meters above sea level

Drying Process: Mechanical and solar

Fermentation: Fully washed 15-hour tank fermentation

Notes: cranberry, chocolate, candied orange, caramel

In the western mountain range of southwest Antioquia, La Cascada Group has operated as a family-run business for more than 100 years. Since the beginning, the group has been committed to the social and environmental well being of their ancestor’s land. Innovation in their processing and quality are at the forefront of their mission. Working with Rainforest Alliance is one of the many ways they work to support their vision.

La Cascada employs 170 people and has over 250 seasonal pickers.  Good accommodations, food, and fair payment ensure a culture of commitment and respect on the farm and help contribute to an excellent resulting crop.

La Cascada is a member of DelosAndes Cooperative, whose mission is to improve the income of coffee families, allow access to more specialty markets, provide better working conditions and education for farmers, and improve the sustainability of coffee production. All of these efforts are made to ensure the permanence of their business for future generations of coffee farmers.

 

origin
certifications
type
farm
additional info
Santa Rosa de Copán
Organic
Strictly High Grown
Beneficio Santa Rosa
+ more info
X
Honduras Beneficio Santa Rosa

Region: Santa Rosa de Copán

Producer Group: Beneficio Santa Rosa

Certification: Organic

Altitude: 1,100 to 1,600 meters above sea level

Processing: Washed

Harvest Season: December to March

Cupping Notes:  chocolate, grape, light berry, rose, lemon

The Copán Department of Western Honduras, a historically prominent area for the ancient Mayan civilization, is known for its fine cigars, tobacco, and of course, coffee. Here you can find Beneficio Santa Rosa de Copan, a dry mill and exporter working with small community cooperatives to produce specialty coffee and connect them to international markets.

Beneficio Santa Rosa was founded in 2005 with the intent of helping facilitate the exportation of high-quality coffee from western Honduras. Since then, they have continuously worked with various smallholder farmers, regional producer groups, associations, and cooperatives to promote specialty coffee in the region. For Beneficio Santa Rosa, coffee quality is the focus, and traceability is the method of ensuring it, for each lot is tagged so it can be traced back to its origin.

This organic certified lot of coffee is sourced from several small community cooperatives and processed by Beneficio Santa Rosa. Grown in soils rich with clay minerals, a building block for organic matter, these coffees showcase the rich quality potential present in Honduras. The pleasantly clean final cup is an ode to the hard work put in by the small-holder cooperatives and Beneficio Santa Rosa to bring this coffee to life.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Cuesta - Community Coffee
+ more info
X
Costa Rica La Cuesta

Region: Tarrazú

Name: La Cuesta, a community coffee from 20 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,500 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: pineapple, caramel, bright acidity

origin
certifications
type
farm
additional info
Chiapas
FairTrade Organic
Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas
+ more info
X
Mexico FESICH
Farm – Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas

Region – Angel Albino Corzo, Chiapas

Process – Washed & Sun-Dried

Altitude – 1,100 -1,800 meters above sea level

Variety – Bourbon, Caturra, Sarchimor, Catimor, Costa Rica & Marago

Federación de Sociedades Coopertivas Indígenas y Ecológicas de Chiapas (also known as FESICH or FIECH) was founded by farmer groups from Tzotzil, Tzeltal, Mame, Chuj and Zoque. The cooperative has over 3,300 members, primarily indigenous farmers and their families. Each producer does their own wet milling and dries the coffees on their own patios before delivering the coffee to the cooperative. Since the founding of FESICH they have established a renovation program, built a nursery that now houses over two million coffee plants and offers training programs for leaf rust treatment. In addition, producer members have access to small producer financing.

Cupping Notes – vanilla, dark chocolate and cranberry. 

origin
certifications
type
farm
additional info
Jinotega
Rainforest Alliance
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua RA Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certification – Rainforest Alliance

Harvest – December to March

Altitude – 1100 – 1300 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catua

Cupping Notes – cherry, pecan, pineapple, plum, honey

This coffee is produced under out Program Cafe Ecoforestal, an environmentally-friendly system, where farmers establish hardwood trees, fruit trees, banana plants, cover crops and coffee.

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Jinotega
Fair Trade
Strictly High Grown
Aldea Global
+ more info
X
Nicaragua FT Aldea Global

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Certificate – Fair Trade

Harvest – December to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

Cupping Notes – hazelnut, red plum, candied almond

Founded in 1992, Aldea Global began with just 22 small producers. Since then, they’ve integrated their business model with the surrounding municipalities, creating a financially and environmentally sustainable agricultural practice that benefits all parties involved.

Aldea focuses on the development of direct relationships in order to maintain traceability and quality. Balzac Brothers is proud to work with them year after year.

Available with Rainforest Alliance and Fair Trade Certifications these coffees help to improve both the health and the livelihoods of the many families that produce them.

origin
certifications
type
farm
additional info
Southern Nyamagabe
Micro-lot
Ibisi Mountain
+ more info
X
Rwanda Ibisi Mountain

Origin ­­- Rwanda

Location – Southern Nyamagabe

Farm – Ibisi Mountain

Processing method – Fully washed after a wet fermentation process, then dried on raised beds for 10 to 14 days

Altitude – 1700 meters

Varietal – Red Bourbon

Cupping Notes: Apricot, floral, honeyed, cherry fragrance with a delicate body

The Ibisi Mountain Hills washing station is located in the hills of
Southern Rwanda, just a short drive from the Nyungwe Forest, which
has been traced as the source of the Nile River. Bernard Uwitije, a
native of the area, had been trading non-washed, ordinary coffee up
until 2015, when he realized the potential for fully washed,
specialty grade coffee. He built his first washing station, Gitega
Hills, which operated successfully in his first year and he decided
to expand the operations by building a second washing station,
Ibisi Mountain. The quality at both stations remain outstanding.

origin
certifications
type
farm
additional info
West Nyamasheke
Micro-lot
Ruvumbu
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Rwanda Ruvumbu

Origin ­­- Rwanda

Location – West Nyamasheke

Farm – Ruvumbu

Processing method – Fully washed after a dry fermentation period, then dried on raised beds for 10 to 14 days

Altitude – 1,800 masl

Varietal – Red Bourbon

Cupping Notes – Sweet citrus, round body, pomegranate, fig, clementine, lime finish

The Ruvumbu Washing Station, once cooperative-owned, formerly processed around
100 metric tons of coffee cherries. Now that the station is under the ownership and
management of a private investor, it has produced 250 metric tons of cherries
for the first time this year. Ruvumbu uses a single-disc McKinnon
depulper and raised drying beds. Rwanda Trading Company is
responsible for milling and exporting 100 percent of Ruvumbu’s parchment
and green coffee. Despite the small volume from Ruvumbu, the
station has some of the best quality coffee in Rwanda. Ruvumbu
took 3rd place overall in the 2014 Rwanda Cup of Excellence
Competition and was given a Presidential Award for receiving a
cupping score above 90 points.

origin
certifications
type
farm
additional info
Antioquia
Natural Micro-lot
La Conchita

Sold out!

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Colombia La Conchita Microlot

Name of Farm: La Conchita

Producer: Catalina Vásquez and her family

Region: Ciudad Bolívar, Antioquia

Processing type: Naturally-processed and sun dried for 12 days

Fermentation: 15 hours

Altitude: 1,650 to 1,850 masl

Plant varietal: 100 percent Caturra

Cupping Notes: grapefruit, rose, pineapple, mango, cherry,
watermelon, hard candy and rum

Catalina Vásquez, a fourth-generation coffee producer, helps manage and market her family’s three coffee farms in Antioquia, creating a brand called Cafelumbus. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and Cafelumbus have invested in modern processing techniques not yet common in Colombia. This naturally-processed, 5-bag microlot from Finca la Conchita has been through a 15-hour fermentation process and 12-day drying period after growing at an elevation of 1,650 to 1,850 meters. Cafelumbus utilizes the expertise of Jairo, an employee who directs the processing experiments at the beneficio of Finca la Gabriela.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Divisa

+ Out of stock

+ more info
X
Colombia La Divisa Microlot

Name of Farm: La Divisa

Farmer: Vallejo Arenas Vidal Hernando

Region: Antioquia

Processing type: Fully washed and sun dried

Fermentation: 24 hours

Altitude: 1,850 masl

Plant varietal: Caturra and Colombia

Total farm area in production: 3 hectares

Cupping Notes: black cherry, brown sugar, caramel, floral, creamy body, clean

In the rolling hills of the Buenos Aires municipality, producer Vallejo Arenas Vidal Hernando operates a 3-hectare farm alongside his son. The families share a beneficio within a stunning mountainous landscape, which reaches an altitude of 1,850 meters. Just before his parents’ deaths, Hernando purchased his property as a symbol of his family legacy. Both his parents worked as coffee pickers but never owned a farm themselves, so now he carries on the tradition of cultivating coffee in the Antioquia region with pride.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Aquiares Caturra Peaberry
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Aquiares Washed Peaberry

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing type: Depulped with a Penagos DCV 306, mechanically washed and dried for 32 hours in a guardiolas

Altitude: 1,200 to 1,350 masl

Plant Varietal: Caturra Peaberry

Harvest Dates: October 2017 to January 2018

Cupping Notes: honey, lemon, with an almond fragrance and overall complexity

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Aquiares
Rainforest Alliance
Strictly Hard Bean
Entre Rios
+ more info
X
Aquiares Washed Entre Rios

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing Type: Depulped with a Penagos DCV 306, mechanically washed with a partial fermentation and dried for 32 hours using guardiolas

Altitude: 1,070 to 1,175 masl

Plant Varietal: Marsellesa and Red Obota (both Timor Hybrid + Villa Sarchi)

Harvest Dates: November 2017 to February 2018

Cupping Notes: banana, plum, peach, pomegranate, bright and complex

Aquiares mainly grows the Caturra variety of coffee. That said, the challenges posed by climate change and pests require constant experimentation with new varieties. To do this, the farm has developed a Varietal Garden were more than 30 promising varieties are being tested for cup quality, pest resistance and productivity.

While large by Costa Rican standards, the farm still takes care to give individual attention to each of its trees. Aquiares takes the time to prune each plant independently, instead of pruning by row or lot. Aquiares’ brand is defined by such a sustainable agricultural approach that both ensures quality and promotes environmental responsibility.

origin
certifications
type
farm
additional info
Cauca
Fair Trade Organic
Washed Excelso
Asociación de Caficultores Ecológicos del Cauca
+ more info
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Colombia Cauca ACEC

Farmer Association: Asociación de Caficultores Ecológicos del Cauca

Region: Popayán, Cauca, Colombia

Processing Type: Fully washed and sun dried

Altitude: 1,850 masl

Plant Varietal: Caturra, Castillo, Colombia, and Typica

Total Farm Area: 1.5 hectares for each producer

Cupping Notes: honeysuckle aroma, raspberry, caramel and a bright acidity

The Asociación de Caficultores Ecológicos del Cauca (ACEC) is a farmer-focused organization based in Cauca, Colombia, a region in southwest of Colombia along the Pacific Ocean. The ACEC includes 392 members who export an average of 3,500 bags per year. This region is known for its biodiversity, boasting over 1,200 bird species, plus most farms in the area utilize the shade from over 33 tree species.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
El Batallón

+ Landing in late July

+ more info
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El Salvador Mapache Pacamara Honey

Name of Farm: Mapache

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honeyed, dried on African raised beds for 20 days

Altitude: 1,350 masl

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: white grape, honey, blueberry candy, starfruit, with a vibrant acidity and hoppy finish

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Pacamara varietal is selected and picked with a particular level of care, as this varietal requires more time to ripen than others. This specific lot comes from a part of the farm called El Batallón, which can be difficult to access due to its narrow roads. Here, nimble pickup trucks haul small loads of cherries to transfer to a larger truck parked at a nearby soccer field at Finca El Naranjito. Drivers bring the cherries to Beneficio El Recreo, where the entire wet milling process is done manually for this coffee. Mapache uses a manual depulper before carrying the coffee in small batches to African raised beds where they dry for nearly 20 days. The Pacamara varietal, first created in 1958, was derived by crossing the Pacas and Maragogipe varietals. This particular lot, one of our favorite Salvadoran coffees of the season, balances notes of brown sugar and citrus with a unique hoppy finish.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Mapache Partida #74 Fantastic Four Casa de Zinc
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El Salvador Mapache Partida 74

Name of Farm: Mapache Partida #74 Fantastic Four Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo, then sun dried on clay patios

Altitude: 1,400 meters above sea level

Plant Varietal: Red & Orange Bourbon

Cupping Notes: white grape and dried fruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this washed Bourbon lot one of their Fantastic Four Coffees. This specific lot comes from Vía María which is the highest part of the farm.  The farm is planted with entirely pure Orange & Red Bourbon plants.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Honey, Strictly High Grown
Finca El Naranjito
+ more info
X
El Salvador Mapache Partida 112

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Honey

Altitude: 1,400 meters above sea level

Plant Varietal: Bourbon

Cupping Notes: kiwi, brown sugar, honey, tropical, orange blossom

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache calls this Bourbon Honey lot one of their “Fantastic Four Coffees”. It was processed 100% by hand at their milling station. The fresh cherries are first floated using barrels full of clean water, then the pulp is separated using a manual pulper that uses no water at all. The mucilage covered beans are dried on their raised beds for more than 15 days. Partida 112 was picked in the middle of harvest when most of the cherries are perfectly ripe, making selection easier. The cherries come from unique rows of Bourbon planed at 1350 meters above sea level on “El Tamagás” peak, a mountain named from the poisonous snake that inhabits the mountains of Concepción de Ataco.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Strictly High Grown
Finca El Naranjito I & II and Finca Casa de Zinc
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El Salvador Mapache Estate SHG

Name of Farm: Mapache Finca El Naranjito I & II and Finca Casa de Zinc

Region: Ahuachapán a Ataco, El Salvador

Processing type: Washed and depulped at Beneficio El Recreo

Altitude: 1,300 masl on average

Plant Varietal: Pacas and Bourbon

Cupping Notes: tart, cinnamon spice and caramel sweetness

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Gifted with an ideal climate for growing coffee, Finca El Naranjito and Casa de Zinc sit at an average of 1,300 meters above sea level with a stellar view of the Pacific Ocean. El Imposible National Park, the largest forest reserve in El Salvador, sits just one mile away. As with every coffee we source through Mapache, you can be sure that thoughtful preparation and consistency shine through in the cup.

origin
certifications
type
farm
additional info
Kigali
Peaberry
Inzovu
+ more info
X
Rwanda Peaberry Inzovu

Origin ­­- Rwanda

Location – Kigali

Farm – Inzovu

Processing method – Fully washed

Altitude – 1,400 – 1,900 meters above sea level

Varietal – Bourbon & Typica

Cupping Notes –  fig, cantaloupe, and orange with a syrupy body

Our Inzovu PB coffee blend comes from 75 washing stations in RTC’s supply chain. 16 of those washing stations are owned by RTC, and the rest are pre-financed and work exclusively with RTC. The coffee is gown in fertile volcanic soil at an altitude of 1400 meters and above. The cherries are selectively handpicked, wet-processed, and sun-dried on raised tables for a period of 15-20 days. After drying, the parchment is delivered to RTC’s dry mill for hulling and grading, whereby the round beans get separated from the normal flat beans. The Inzovu PB brings unique features to the taste of Rwandan coffee, with balanced acidity, mellow body, and a sweet lingering aftertaste

origin
certifications
type
farm
additional info
Qusac Decaf
Blend
+ more info
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Qusac Decaf

“All decaffeinators utilize the same steps to accomplish the extraction of caffeine from green coffee. The steps include Steaming, Hydration, Extraction and Drying. All of the steps are done in 3 primary pieces of equipment. First is the Pre-treatment tank, second is the Extractor and the last step is done in the Dryer. Each piece of equipment is designed to specifically achieve a desired result. The internal design differentiates the decaffeinated coffee processors.

Our proprietary DFE Decaf Process ® design enhancements provide the platform necessary to achieve coffee decaffeination with considerably less drain on resources. By reducing the amount of resources and energy required to produce our decaffeinated coffee, we have drastically reduced our carbon footprint once again. Our proprietary DFE Process ® has positioned QUSAC as the leader in the decaf industry for the lowest carbon emissions.

By using Green Chemistry, our DFE Decaf Process ® has achieved the incredible results in our flavour profiles. Our team has determined the optimal parameters to target the caffeine with surgical precision and remove it from the green coffee beans. We named this step Target Specific Extraction Technology (TSET). TSET not only extracts the caffeine with surgical precision, it can also be used to extract unwanted mould and fungi such as the one responsible for the production of naturally occurring chemical compounds known as Mycotoxins. The end result is a decaffeinated coffee overflowing with its natural flavours.

Our DFE Decaffeinated coffee is the best tasting decaf with the lowest carbon footprint and presents the consumer with a decaffeinated cup of coffee that is free of pesticides, insecticides and fertilizers. Our decaffeinated coffee is clean, fresh, healthy and eco-friendly. It is the socially responsible choice.” – Qusac Decaf

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Ibonia Estate
+ more info
X
Kenya Kiambu Ibonia Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL28 & SL34

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Three kilometers south of the town of Kiambu, 105 hectares of land creates Ibonia Estate. Leaders of the property, which lies 1,700 meters above sea level, focus on organic matter management and soil conservation as top priorities in coffee production. Ibonia Estate sees the value of the region’s soil – a deep, reddish-brown composition known as Kikuyu loam – and recognizes its role in developing to the distinctive qualities of their coffee offerings.

Aside from the farm’s soil, Ibonia Estate embraces its local climate, which features cool, wet periods from May to July. This environmental pattern allows the coffee plants to mature slowly and develop complexity in flavor. Each day, 200 community workers gather at Ibonia Estate to harvest, wash, and sort the day’s share of the 180 tons of coffee the property exports each year. Ibonia Estate primarily cultivates SL28 and SL34 varieties, both known for communicating exceptional quality in the cup.

origin
certifications
type
farm
additional info
Kiambu County
Rainforest Alliance
AB
Yadini Estate
+ more info
X
Kenya Kiambu Yadini Estate

Origin – Kenya

Location at Origin – Kiambu County

Grade – AB

Processing – Fully washed coffee, dried on elevated African drying tables

Altitude – 1,700 meters above sea level

Plant varietal – SL34, Ruiru 11 & Batian

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – apricot, starfruit, grapefruit-like acidity 

Established in 1924, Yadini Estate lies at an elevation of 1,600 meters above sea level in the county of Kiambu. Just four kilometers from the town of Ruiru, this farm lies on the expansive slopes of the Aberdare mountain range in the central highlands, where volcanic soils containing nitisols, ferralsols plinthosols, known for their rich mineral nutrients, create a stable environment for coffee cultivation. Here, 800 employees tend to 171,000 coffee trees of the SL34, Ruiru 11 and Batian varietals. Released in Kenya in 2010, the Batian varietal tolerates leaf rust, resists coffee berry disease and produces large beans of high cup quality, according to the World Coffee Research variety catalog.

Bluegrass grows between rows of coffee in the field, where the plant is utilized as mulch because of its ability to improve soil structure during decomposition. In addition, the estate conserves the quality of this soil by planting natural shade trees such as figs, red stink wood and Egyptian rattle pod. Yadini Estate maintains an open environment for wildlife like hares, dik-dik antelope, moles and porcupines, preserving local biodiversity, and utilizes a nearby water source, the Ruiru River, for wet processing and irrigation.

origin
certifications
type
farm
additional info
Gedeb, Yirgacheffe
Organic
Grade 1
Metad
+ more info
X
Ethiopia Gedeb

​Origin – Ethiopia

Location at Origin – Gedeb, Yirgacheffe

Grade – Grade 1 

Processing – Washed & Natural

Altitude – 1,700 to 2,200 meters above sea level

Variety – Local Landrace Varieties

Soil Type – Volcanic red soils

Washed cupping notes: lemon, blueberry, organge, rose, melon, tea-like finish

Natural cupping notes: berry jam, vanilla, grapefruit, jasmine, strawberry wine, sparkling finish

​​Aman Adinew, CEO of METAD agricultural​ ​group, is the type of person whose infectious​ enthusiasm commands an entire room. By​ ​offering these excellent washed and​ ​naturally-processed lots from Gedeb and​ ​Hambela, we’re able to pass along that​ ​enthusiasm to our​ partners here in the U.S.​ ​Our team at Balzac feels confident that​ ​METAD’s coffees are some of the cleanest,​ ​most complex we’re able to offer every year.​ ​With his agricultural group, Aman works to​ ​influence Ethiopia’s coffee communities and​ ​their partners in consuming countries​ ​across​ ​the​ ​world. METAD owns Africa’s first SCA-​ ​certified quality control lab and the​ company provides post-harvest training and​ ​health benefits to its employees, keeping in​ ​mind that in order for a company to thrive,​ ​its employees and the communities it works​ ​in must also thrive.​ 

This coffee comes from METAD’s Gedeb​ ​site in the fertile Southern Nations,​ ​Nationalities, and Peoples’ Region (SNNPR)​ ​of Gedeb, found within the Gedeo zone,​ ​approximately 437​​kilometers south of​ ​Addis Ababa. Here METAD operates a​ ​washing station and dry mill,​ ​employing 28​ ​permanent staff and 700 seasonal​ ​employees between this station and their​ ​partner station in Hambela. Seventy percent​ ​or more of these staff members are women,​ ​ plus METAD partners with over 700 out-​​growers to provide best practices on​ growing, harvesting and selling coffee.​ ​
This coffee, which includes Arabica and​ ​Local Landrace Varieties, was grown at an​ ​altitude of​ 1,770 to 2,200 meters above sea​ ​level. Both washed and natural iterations of​ ​this coffee present​ ​complex, fruit-forward​ ​taste notes that we look for and love in​ ​Ethiopian coffees.
origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Natural, Strictly Hard Bean
Finca El Naranjito

Sold out!

+ more info
X
El Salvador Mapache Pacamara Natural

Name of Farm: Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,350 meters above sea level

Plant Varietal: Pacamara, a cross of Pacas and Maragogipe varietals

Cupping Notes: caramel, mango, grapefruit

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Much like it’s honeyed counterpart, Mapache’s Pacamara Natural is characterized by its thoughtfulness through the entire harvesting and milling process. The area where this Pacamara cultivar is located is privileged, totally protected from the strong winds and direct sunlight. It is also surrounded by untouched forests that provide the trees with great amounts of natural nutrients and minerals. Mapache’s team of coffee pickers delicately select the ripest cherries to ensure longevity and continual protection. At the processing station, the coffee is floated and then spread over moveable drying beds. The coffee is then monitored constantly for 25 days to ensure even drying. This lot of bronzed-leaved Pacamara is 4 years old and produces a coffee with a particular grapefruit note, lingering aftertaste and some hints of caramel and mango.

origin
certifications
type
farm
additional info
Ahuachapán a Ataco
Natural, Strictly Hard Bean
Santa Erlinda
+ more info
X
El Salvador Mapache Sampacho Natural Santa Erlinda

Name of Farm: Santa Erlinda

Region: Ahuachapán a Ataco, El Salvador

Processing type: Natural

Altitude: 1,300 masl on average

Plant Varietal: Sampacho

Cupping Notes: strawberry, spices, pineapple

Mapache Coffee is a fifth-generation company of coffee producers, owned and managed by Jan-Carlo and Sofia Handtke in the Apaneca Ilamatepec mountain range of El Salvador. Mapache Coffee employs over 125 locals year-round, but during harvest season, their staff swells to 600 people who work together to build coffee nurseries, replant at Mapache’s six farm properties, and process the perfectly ripe cherries that come from them.

Mapache maintains a strong commitment to the well-being of the coffee forests, ensuring that every farm has a canopy protecting the coffee plants and soil. Their modern wet mill uses limited amounts of water during the washing process, then recycles and reuses that water in the same process. All the remaining pulp from the wet milling process is incorporated back into the farms as compost, returning key nutrients to the soil.

Mapache’s Strictly High Grown coffees come from the two Finca El Naranjito properties and Finca Casa de Zinc, three of the company’s six estates. These neighboring farms are located in Concepción de Ataco in the municipality of Ahuachapán. Bourbon and Pacas varieties make up the majority of the crops here, with these three properties accounting for 60 percent of Mapache’s total coffee growing area.

Santa Erlinda is a small farm located in the town of Salcoatitán, Sonsonate. Santa Erlinda receives more than 3000 mm of rain a year, making it a very fertile land for growing coffee. The Sampacho cultivar is nestled among cedar trees and surrounded by Copalchi windbreakers. 

Santa Erlinda goes back three generations. It is a small but very productive farm that was replanted in 2014 after the coffee rust breakout of 2012 wiped out the entire farm. The property is now taken care of 5 young farmers who work yearlong doing every task needed to produce great coffee. When the harvest is ready, the families that live nearby come to carefully select the cherries that are then processed in Beneficio Recreo.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Carrizal - Community Coffee
+ more info
X
Costa Rica Carrizal

Region: Tarrazú

Name: Carrizal, a community coffee from 70 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,650 to 1,750 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: funnel cake, lime, hazelnut

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Llano Bonito - Community Coffee
+ more info
X
Costa Rica Llano Bonito

Region: Tarrazú

Name: Llano Bonito, a community coffee from 80 producers

Grade: Strictly Hard Bean

Dry Mill: CoopeTarrazú

Altitude: 1,450 to 1,700 masl

Processing: Washed

Plant Varietal: Caturra and Catuaí

Cupping Notes: prune, kiwi, apple, lime

origin
certifications
type
farm
additional info
Fredonia, Antioquia
Natural, Micro-lot
El Balcón
+ more info
X
Colombia El Balcón Microlot

Name of farm: El Balcón

Region: Fredonia, Antioquia

Processing type: Natural, selective picking, sun-dried

Altitude: 1,400 to 1,900 meters above sea level

Cupping Notes: berry, dark cherry, dried fruit, pineapple, tropical, boozy

Just an hour and a half outside of Medellin lies El Balcón, a family-owned farm. The company was origina