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

+ Out of stock

+ 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

+ Available now

+ 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

+ Out of stock

+ 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

+ Fresh crop available now

+ 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
Alto La Palma - Community Coffee

+ Fresh crop available now

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X
Costa Rica La Palma

Region: Tarrazú

Name: La Palma (León Cortes)

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,300 to 1,500 masl

Processing: Washed

Plant varietal: Caturra and Catuaí

Cupping Notes: apple, lemon and banana

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
San Isidro - Community Coffee

+ Fresh crop available now

+ 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 Grade I TP ACEH
+ more info
X
Indonesia Sumatra Tanah Karo Gr.1 TP

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)

Total number of farmers – 700

Total hectares – 800

More Information – Villages near Takengon in the province of Aceh located at the northern end of Sumatra, Indonesia.

origin
certifications
type
farm
additional info
Giraldo
Washed Microlot
La Modesta

+ Packaged in 24 kilo vacuum sealed boxes

+ more info
X
La Modesta

Name of farm: La Modesta

Farmer: Jair Antonio Manco Lopez

Region: Giraldo

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 1,870 masl

Number of coffee trees: 15,966

Estimated production: 40 bags

Plant varietal: Caturra,  Castillo

Total farm area: 4 hectares

Cupping Notes: Fruit bomb, sweet blackberry, honey, floral, jasmine, tea-like

This super special lot placed in the top 3 of Antioquia’s Best Cup – a regional competition involving hundreds of coffees from small family farms.  Due to the elevation, meticulous farming practices, and sun drying, this coffee is a stand-out.  Super clean, fruity, and lighter-bodied.

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

+ Available now

+ 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
Matagalpa
Rainforest Alliance
Strictly High Grown - European Prep
Fara Cafe
+ more info
X
Nicaragua Matagalpa

Origin – Nicaragua

Location at Origin – Matagalpa

Name of Farms – Santa Rita, Las Nubes, San Francisco, El Diamante

Exporter – Fara Cafe

Grade: Strictly High Grown – European Prep

Processing Method – Washed

Altitude – 900 – 1,200 MASL

Certification – Rainforest Alliance

Growing Method – Shade Grown under forest canopy

Variety – Aribica – Bourbon & Caturra

Annual Precipitation – 40-70 inches

Drying Process – Sun Drying

Certifications – Rainforest Alliance Certified

Cupping Notes: Orange acidity, medium to full body, balanced.

Further Information: Fara Coffee produces and exports shade-grown, hand-picked specialty coffee. Fara has been growing 100% SHG Arabica coffee beans on their family-owned farms in the mountainous rainforest of Matagalpa, Nicaragua for five generations.

 

origin
certifications
type
farm
additional info
Santa Barbara - Western Honduras
Rainforest Alliance, Organic
SHG EP
Cooperativa San Antonio

+ Out of Stock!

+ more info
X
Honduras San Antonio

Origin – Honduras

Location – Santa Barbara – western Honduras

Cooperative – Cooperativa San Antonio (group of 12 small farms)

  • El Carretal
  • El Cedro
  • La Casa
  • El Montecito
  • La Esperanza
  • El Mango
  • El Ocote
  • El Liquidambal
  • La Zorra
  • Pinabete
  • El Esfuerzo
  • El Cencilar

Grade – SHB EP

Processing – Washed

Variety – Catimor

Altitude – 1,200 – 1,400 meters

Rainfall -1,000 – 1,500 meters

Certification – Rainforest Alliance, Organic

Cupping notes – Fruit and honey fragrance, earthy, blackberry, red apple. Very juicy with a creamy body and pleasant aftertaste. 

The cooperative benefits over 1500 families through direct and indirect initiatives including the development of community centers, schools, water management, reforestation projects and more. It specifically supports youth through education and scholarships for the children of the producers. 

origin
certifications
type
farm
additional info
Sumatra Mandheling Bies Village
Organic
Sumatra Aceh Gayo - Gr I DP SW
Burni Bies
+ more info
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Indonesia Sumatra Mandheling

Origin – Aceh Province, Sumatra, Indonesia

Location at Origin – Bies Village, Bies Baru Sub district, Central Aceh

Farm/farmer information – Burni Bies

Name of family at farm – Alamsyah

Grade –  Sumatra Aceh Gayo Grade 1 Organic

Processing method – Semi Washed

Certifications – Organic

Altitude – 1300-1600 meters

Plant Varietal – Ateng, Bergendal, Jember

Multi ethnic community of farmers – Gayonese, Batak, Padang, and Java

Total surface area- 730 hectares of land with 1000 family of farmers

Cupping Notes – Spice, green peppers, with a fruity fragrance, medium to full body, very slight hints of pleasant dark fruit with a lingering sweet and dark chocolate after taste.

origin
certifications
type
farm
additional info
Flores
Fair Trade, Organic
Flores
Komodo
+ more info
X
Indonesia, Komodo

Origin – Indonesia

Location at Origin – Flores

Name of farm – Komodo

Grade – Grade 1

Processing – Semi Washed (Giling Basah)

Certification – Fair Trade, Organic

Altitude – 1200-1800 meters

Plant varietal – Flores

Farm Information –  The coffee trees of Komodo farm are covered by jungles of bamboo and are only minutes away from the world famous island of Komodo, hence the farm’s exotic name. Coffee trees in Flores flourish because of years of distribution of volcanic ash.

Cupping notes – Heavy body, mild acidity, lingering notes of Jasmin and pepper.

origin
certifications
type
farm
additional info
Sumatra Mandheling
Fair Trade
Grade I, Giling Basah
KSU Rahmat Kinara
+ more info
X
Indonesia Sumatra Gayo FT

Origin – Indonesia

Location at Origin – Gayo highland – Central of Aceh

Grade: Grade 1

Name of Farm – KSU Rahmat Kinara in cooperation  with Harapan Bersama

Processing – Giling Basah (Wet Hulled)

Certification – Fair Trade

Altitude – 1,200 – 1,300 masl

Plant varietal – Jember, Ateng, Bourbon, Bergandaal

Cupping notes – Plum, wine, strawberry and orange.  Sweet and very smooth.  Balanced.

Farm Information – 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. These coffee farms have existed since Dutch colonization. 

origin
certifications
type
farm
additional info
Bali
Grade 1
Giling Basah
Bali Paradise
+ more info
X
Indonesia Bali Paradise

Origin – Indonesia

Location at Origin – Bali

Name of farm – Bali Paradise

Grade – Grade 1

Processing – Washed

Altitude – 1200 meters

Plant varietal – Typica

Cupping notes – Heavy bodied with little acidity.  Notes of mild fruit and honey.  Slight grape finish as it cools.

origin
certifications
type
farm
additional info
West Java
Grade I - Giling Basah
Harapan Bersama - Blue Sunda Highland
+ more info
X
Indonesia West Java

Origin – Indonesia

Location at Origin – West Java

Grade: Grade 1

Name of Farm – Harapan Bersama – Blue Sunda Highland

Processing – Giling Basah (Wet Hulled)

Altitude – 1,200 – 1,400 masl

Plant varietal – Linie S, Typica, Jember

Cupping notes – Lemongrass, vanilla, honey.

Farm Information – 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
Harapan Bersama - Bajawa
+ more info
X
Indonesia Flores

Origin – Indonesia

Location at Origin – Flores – Bajawa

Name of farm – Harapan Bersama – Bajawa

Grade – Grade 1

Processing – Washed

Altitude – 1,200 – 1,300 masl

Plant varietal – Linie S, Jember

Cupping notes – Fruity, berry, lemon, tart.  Very bright and well balanced.

Farm Information – This farm is located on an exotic island named Nusa Tenggara Timur where the people have planted coffee generation after generation.

origin
certifications
type
farm
additional info
Sulawesi Toraja
Grade I - Giling Basah
Harapan Bersama - Toraja
+ more info
X
Indonesia Sulawesi Toraja

Origin – Indonesia

Location at Origin – Sulawesi, Toraja

Name of farm – Harapan Bersama – Toraja

Grade – Grade 1

Processing – Giling Basah (wet hulled)

Altitude –  1,200 – 1,300 masl

Plant varietal – Linie S, Jember, Typica

Cupping notes – Caramel, dark chocolate, tobacco.  Great body.

Farm info – 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
Sulawesi Kalossie
Fair Trade, Organic, Grade 1
Washed
Gunung Merah
+ more info
X
Indonesia Sulawesi Kalossie

Origin – Indonesia

Location at Origin – Sulawesi

Name of farm – Gunung Merah

Grade – Grade 1

Processing – Giling Basah

Altitude –  1200-1800m.

Plant varietal – Typica

Certifications – Fair Trade Organic

Cupping notes – Intense body, Clean and sound in cup, nutty and warm notes with a smooth aftertaste.

Farm info – Kalossie is known for producing excellent specialty coffee.

origin
certifications
type
farm
additional info
Mt. Kenya - Nyeri (Northern Kenya)
AA
Bourbon (SL34)
Estate coffee
+ more info
X
Kenya coffee 1

Origin – Kenya

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

Name of farm – group of smallholder producers

Grade – AA

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

Altitude – 1,500 meters – grown on highland slopes

Plant varietal – Bourbon SL 34

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – Slightly savory with notes of chocolate, black currant, and citrus. Bright acidity with good body.

 

origin
certifications
type
farm
additional info
Rainforest Alliance
Grade II
Amazonas
+ more info
X
Peru Grade II

Location – Amazonas, Uctubamba

District – Lonya Grande

Grade – II

Processing method – Washed, sun dried

Altitude – 1,300-1,700 MASL

Annual Rainfall – 1,500mm – 1,200mm

Area of Production – 700 hectares

Number of families – Grown and harvested by 109 families

Varietal – Catimor, Caturra, Typica

 

 

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

+ Fresh crop arriving July 2018

+ more info
X
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

+ Fresh crop arriving July 2018

+ more info
X
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
Guji
Organic
Washed, Grade I
Hambela

+ Fresh crop arriving July 2018

+ more info
X
Guji Hambela Washed

Origin ­­- Ethiopia

Location – Guji Zone

Farm – Hambela

Grade – I

Processing method – Washed

Altitude -1,900 -2,200 MASL (~6,234-7,218 feet)

Annual Rainfall – 1,500mm – 1,200mm

Mean Annual Temperature – 65 – 77 Degrees F.

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: fruity and floral with notes of orange, apricot, watermelon and black currant, clean and balanced

Seventy five kilometers beyond Yirgacheffe, deep in the heart of some of Ethiopia’s best coffee country, METAD’s 200-hectare Hambela farm includes a washing station, dry mill, drying beds and a large warehouse, all in the Oromia state of Guji. 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, employs 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Gedeb. 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
Guji
Organic
Natural, Grade I
Alaka, Hambela

+ Fresh crop arriving July 2018

+ more info
X
Guji Hambela Natural

Origin ­­- Ethiopia

Location – Guji Zone

Farm – Alaka, Hambela, Kebele Association

Grade – I

Processing Method – Natural

Altitude -1,900 to 2,200 masl

Annual Rainfall – 1,500mm to 1,200mm

Mean Annual Temperature – 65 to 77 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: dark fruit, tropical, coconut, delicate, clean, light body

Seventy five kilometers beyond Yirgacheffe, deep in the heart of some of Ethiopia’s best coffee country, METAD’s 200-hectare Hambela farm includes a washing station, dry mill, drying beds and a large warehouse, all in the Oromia state of Guji. 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, employs 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Gedeb. 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
Southern Highlands
Tweega Peaberry
Tembo Coffee Company
+ more info
X
Tanzania Tweega Peaberry

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo Coffee Company

Grade –Tweega Peaberry

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon and Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – This coffee has a very clean cup with balanced acidity, sweetness, and body.  Notes of bing cherry, ginger, lime, and fruit cocktail. Pleasant tannin appears as it cools.

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Southern Highlands
Tweega AA
Tembo
+ more info
X
Tanzania Tweega AA

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo

Grade –Tweega AA

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon & Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – Silky with notes of burgundy, pear, and tangerine.  Very refreshing acidity and juicy body.  Fruity finish.

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Valle Umbria
Washed Microlot
Finca La Herrera
+ more info
X
Colombia La Herrera Microlot

Name of farm: La Herrera

Region: Andes, Valle Umbria

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 2,032 masl

Plant varietal: Caturra, Colombia, Castillo

Total farm area: 4.38 hectares

Cupping Notes: Cinnamon, lime, watermelon

More information: This small farm is owned and operated by Amado Argiro Rojo and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Buenos Aires
Washed Microlot
La Pareja
+ more info
X
Colombia La Pareja Microlot

Name of farm: La Pareja

Region: Andes, Buenos Aires

Processing type: Fully washed.  Dry ferment for 24-26 hours.

Altitude: 1,894 masl

Plant varietal: Caturra, Castillo, Variedad 2000, Catimore

Total farm area: 4 hectares

Cupping Notes: Citrusy, lemongrass, clean, balanced

More information: This small farm is owned and operated by Manuel Hernan Foronda and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Margarita
+ more info
X
Colombia La Margarita Microlot

Name of farm: La Margarita

Region: Andes, Antioquia

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 1,900 masl

Plant varietal: Caturra and Colombia

Total farm area: 3.89 hectares

Cupping Notes: Berry, very clean, chocolate, well rounded. 

More information: This small farm is owned and operated by Leonardo Franco Arias and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
El Eden
+ more info
X
Colombia El Eden Microlot

Name of farm: El Eden

Region: Andes, Antioquia

Processing type: Fully washed.  Natural ferment for 18-24 hours.  Sun Dired.

Altitude: 2,070 masl

Plant varietal: Caturra, Colombia, Castillo

Total farm area: 2.5 hectares

Cupping Notes: Berry fruit, Juicy, Red apple

More information: This small farm is owned and operated by Jaime Castaneda and his family.  

origin
certifications
type
farm
additional info
Vumba
Catimor Caturra AA
Crake Valley Farm
+ more info
X
Zimbabwe AA

Origin – Zimbabwe

Location at Origin – Vumba bordering on Mozambique (eastern highlands of Zimbabwe)

Name of farm – Crake Valley Farm

Grade – AA

Processing – All coffee is washed and coffee effluent is irrigated onto dairy pastures and coffee pulp is made into compost

Altitude – 1,100 meters

Plant varietal – Catimor Caturra and Red Catuai

Total surface area – 50 hectares

Cupping notes – Savory and smooth.  Peanut brittle, maple, nutty.  Bright acidity with notes of honeydoo.

Farm/farmer information – Crake Valley Farm has been growing coffee for the past 50 years. The farm has protected a vast area of forest and has promised to only plant coffee where deforestation has already occurred before the farm was purchased.  The farm provides housing, water, electricity and health care for over 150 workers and their families. There is also a school and community center on the farm for 300 children.

origin
certifications
type
farm
additional info
Chiapas
Organic
Strictly High Grown
Grupo Cascada Jaltenango
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Mexico Cascada Jaltenango

Origin – Mexico

Region – Chiapas

Name of farm – Cascada Jaltenango Community Grower Group

Grade – SHG

Processing – Washed & Sundried

Alititude – 1000 – 1350 meters

Certification – Organic

Plant varietal – Typica, Bourbon, Mondo Novo

Our CGG’s are comprised of families throughout Southern Mexico. The Confederacion was founded in 2004 by this writer with the social objective of creating further opportunity through education and training.

Mayan Winds offers a wide variety of Arabica beans which are always 100% shade grown, naturally cultivated, processed and exported directly by indigenous coffee growers.

Cupping notes – Berry, clean, spice

 

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca el LLano
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Finca el Llano

Origin – Costa Rica

Location at Origin – San Lorenzo, Tarrazú

Name of farm – Finca el Llano

Family – Luis Hernán Vargas Mora is the owner of this small farm, which is right next to Finca Dalia, owned by his wife Dalia Salazar Padilla.

Grade – Strictly Hard Bean

Processing – Washed

Certification – none

Altitude – 1400 msnm

Plant varietal – Caturra & Catuaí

Total surface area of farm: 3 ha

Total area in production: 3 ha

Cupping notes: Stonefruit, green apple

origin
certifications
type
farm
additional info
San Lorenzo, Tarrazú
Strictly Hard Bean
Finca Dalia
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Finca Dalia

Origin – Costa Rica

Location at Origin – San Lorenzo, Tarrazú

Name of farm – Finca Dalia

Family: This small farm is owned by Dalia Salazar Padilla.  She works proudly to grow the highest quality coffees and comes from a coffee-growing family who owns neighboring farms.

Grade: Strictly Hard Bean

Processing: Washed

Altitude: 1,400m

Plant varietal: Caturra & Catuaí

Total surface area of farm: 3 hectares

Total area in production: 3 hectares

Cupping notes:  Honey, plum, fig.  Nutty with notes of cinnamon.  Balanced.

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca el Cerro
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Finca el Cerro

Origin – Costa Rica

Location at Origin – Tarrazu

Name of farm – Finca el Cerro

Family – Finca El Cerro is a traditional farm where all the members of the Vargas Mora Family are involved and collaborate to produce high quality coffees.

Grade – Strictly Hard Bean

Processing – Washed

Altitude – 1,450m

Plant varietal – Caturra

Total surface area of farm – 4 ha

Total area in production – 4 ha

Cupping notes – Stonefruit, honey

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca la Pacaya
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Finca la Pacaya

Origin – Costa Rican

Location at Origin – Tarrazu, San Jose

Name of Farm – Finca la Pacaya

Family – Kenneth Madrigal & Christian Vargas (Members of Biocafé Oro Tarrazu)

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 1,500 meters

Plant Varietal – Caturra & Catuai

Total Surface Area – 6 ha

Total area in production – 5 ha

Total natural area not in production – 1 ha is reserved to protect natural waterfalls found on the property.

Cupping Notes – Stone Fruit, Molasses

 

 

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca Lalo
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Finca Lalo

Origin – Costa Rica

Location at Origin – Tarrazú

Name of farm – Finca Lalo

Family – This farm is property of Pablo Vargas Salazar, member of the Vargas Mora Family, which all collaborate together in their farms in Tarrazú.

Grade – Strictly Hard Bean

Processing – Washed

Altitude – 1400m

Plant varietal – Caturra & Catuaí

Total surface area of farm – 2 ha

Total area in production – 2 ha

Cupping notes – Stonefruit, apple, brown sugar

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

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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
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Sidamo - Bensa
Grade II
Kori
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Sidamo

Origin – Sidamo

Location – Bensa

Name of Farm – Kori

Name of family at Farm – Kekebo Jelo & Eliyas Jelo

Grade – 2

Processing method- Washed

Altitude -1550-2200m

Total area in production – 32 Ha

Total natural area not in production – 62 Ha

Cupping Notes – Very balanced.  Sparkly with a great mouthfeel.  Bright and clean.  Hints of raisin, jasmine, blueberry and citrus.  

origin
certifications
type
farm
additional info
Huila
Rainforest Alliance
Excelso
Cooperativa de Caficultores del Sur del Tolima

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Huila Coffee

Origin – Colombia

Region – Huila

Cooperative – Cooperativa de Caficultores del Sur del Tolima

Grade – Excelso EP

Processing – Washed.  80% Sundried and 20% mechanical drying (due to rainfall)

Certification – Rainforest Alliance

Coffee growers – 259

Average Altitude – 1,400 – 1,750 meters

Average Farm Size – 5.6 hectares

Coffee growing area – 1,463 hectares

Rainfall – 1,400 mm

Soil – Volcanic soil with high levels of organic matter.

Plant varietal – 70% Caturra, and 30% Castillo

Cupping Notes – Fruit forward, sweet, tangerine, purple grape, clean and balanced

Huila is known for producing some of the best coffees in Colombia.  Coming from a variety of small farms throughout the region, this coffee is grown under the canopy of the rainforest.  Farmers and their families have access to housing and healthcare and their children have access to schools closeby.  Additionally, wildlife is protected through enforcing strict no-hunting rules on farms.  The result is delicious coffee that helps promote sustainability at the farm level.

origin
certifications
type
farm
additional info
Magdalena
Fair Trade, Organic
Supremo
The Association of Indigenous Agroecologicos (ANEI)
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Colombia ANEI

Origin – Colombia

Location at Origin – Santa Marta, Cesar, Magdalena Regions

Grade – Supremo

Processing – Washed, Traditional depulping, fermentation, and sun drying

Certification – Fair Trade, Organic

Average Altitude – 1,700 meters

Average Farm Size –4.3 Hectares

Coffee growing area – 5,368 hectares

Rainfall – 1,500 – 2,500 mm

Temperature – 17 – 24 °c

Soil – Volcanic soil with high levels of organic matter.

Harvest Period – October , November, December, January

Plant varietal – Typica 62%, Caturra 23%, Colombiana 15%

Information – ANEI, or the “Asociación de Productores Agroecológicos Indígenas y Campesinos de la Sierra Nevada de Santa Marta y Serranía del Perijá”, is an organization that was created in 1996 to organize and strengthen eco-agricultural practices. Also looking to promote and preserve the indigenous and farming practices of this northern, ancestrally rich region. More than 600 indigenous families of four ethnic groups –the Arhuacos, Koguis, Kankuamos and Wilmas – and farmers from the region make up the organization. They share one vision: to protect their forests, mountains, rivers and animals through sustainable programs and projects that conserve natural resources and improve the community’s standard of living and preservation of their ancestral heritage.

Video

Cupping Notes – Cherry, Sweet Apricot, Smooth, Medium Body

origin
certifications
type
farm
additional info
Antigua
Strictly Hard Bean
Iglesias

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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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Huehuetenango
Strictly Hard Bean
Finca El Paternal & Finca Nueva Palmira

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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
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Tanzania
AA
Tembo

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Swiss Water Tanzania AA

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo

Grade –Tweega AA

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon & Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – Dry acidity, balanced

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
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Colombia
Excelso EP

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Swiss Water Colombia EP

One of our freshest decaf options, this Colombia Excelso 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
Brazil
Rainforest Alliance
NY 2/3 17/18
Cerrado
origin
certifications
type
farm
additional info
Mexico
HG, Altura
Finca Nextlalpa
origin
certifications
type
farm
additional info
Caranavi
AAA
Associacion Ecologica de Caficultores de Rosario

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Bolivia AAA

Origin: Bolivia

Location at Origin: Caranavi – Rosario Entre Rios

Grade: AAA

Name of Cooperative: AECAR (Associacion Ecologica de Caficultores de Rosario)

Processing: Washed

Altitude: 1,200 to 1,400 masl

Plant Varietal: Criolla and Caturra

Cupping Notes: lime, bright, clean, balanced

origin
certifications
type
farm
additional info
Southern Highlands
Tweega AA
3 Microlots
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Tanzania Microlots

Lot names – Twinza, Iwezya, Iwiji

Region – Mbeya, Southern Highlands

Altitudes – 1,600-1,851 masl

Villages – Idunda, Mdolezi, Iwiji

Milling – The 3 groups mill their coffee on their own farms by hand.

Average Farm Size – 2 acres per farmer. See number of farmers in the attached sheet 

Processing – Fully washed coffee

Drying method – Lay coffee on drying tables for 8 to 14 days 
Plant varietal – Bourbon, Kent

Cupping Notes:

Iwiji – Orange, Butterscotch

Twinza – Tangerine acidity, medium body, balanced

Iwezya – Balanced acidity with good sweetness.  Slight ginger.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
Alto de Macanas
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Alto de Macanas

Name of Farm: Alto de Macanas

Farmer: Omar Humberto Hoyos

Region: Antioquia

Processing type: Fully washed and patio dried

Fermentation: 24 to 48 hours

Altitude: 1,910 masl

Plant varietal: Caturra, Variety 2000, Castillo

Total farm area: 2.7 hectares

Total farm area in production: 1.53 hectares

Cupping Notes: milk chocolate, banana, tropical, with a stone fruit fragrance

For over fifteen years, producer Omar Humberto Hoyos has operated a farm he calls Alto de Macanas, a property that sits at an altitude of 1,910 meters near the coffee trading town of Andes, Antioquia. Hoyos and his wife work year-round, tending to nearly 7,000 coffee trees along steep hillsides surrounding their home. With a total of 1.6 hectares, the family produces around 40 bags per year in partnership with the De Los Andes Cooperative. Their farm includes a private wet mill and fermentation basin, plus a sliding roof feature, which protects the parchment that sun-dries on the patio on top of the couple’s home.

origin
certifications
type
farm
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Antioquia
Rainforest Alliance
Excelso
Finca La Cascada

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Colombia Finca La Cascada

Region: Antioquia

Variety: Caturra, Castillo and Colombia

Altitude: 1,500 to 2,000 masl

Drying Process: Mechanical and solar

Fermentation: 12 to 30 hours

Notes: floral, green apple, orange, pineapple, clean, bright, graham cracker finish

origin
certifications
type
farm
additional info
Cantón Calama Provincia Caranavi
Fair Trade, Organic
AAA
Cooperativa Mejillones
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Bolivia Cooperativa Mejillones

Origin – Bolivia

Location at Origin – Caranavi – Cantón Calama Provincia Caranavi del departamento de La Paz

Name of Cooperative – Cooperativa Mejillones

Processing – Washed, Sun-Dried

Altitude – 1,500 – 1,700 masl

Plant varietal – Typica, Catuai

Certification – Fair Trade Organic

More Information – The Mejillones cooperative was founded in 1988 when the original 20 farmer members came together to promote organic practices and quality coffee production in the region. Today they produce 3,750,000 pounds of green coffee annually.

Mejillones Commercial Manager Marcial Huanca is certified as a Q-grader and has judged at Cup of Excellence and Cup of Fair Trade competitions. On average, Mejillones producers own 4-8 hectares of land, with much of that dedicated to coffee. Wet processing is done individually on site.

origin
certifications
type
farm
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Minas Gerais & Sao Paulo
Rainforest Alliance
17/18 screen, Natural
Monte Verde, Faz. São Vicente, Faz. Padre Victor

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Brazil FAL

Origin: Brazil

Farm Manager: Cassio Martins

Location at Origin: Minas Gerais & Sao Paulo

Name of Farms: Monte Verde, São Vicente and Padre Victor

Varietal: Yellow Bourbon, Acaiá, Mundo Novo, Catuai, Catucaí, Red Bourbon and Icatu

Grade: 17/18 Screen

Processing: Natural

Certification: Rainforest Alliance

Altitude: 950 to 1,300 meters

Fazenda Monte Verde is an award-winning farm in the region of Sul de Minas, in the state of Minas Gerais. With elevation ranging from 1000 to 1260 meters (3100 to 4300 feet) above sea level, Monte Verde is situated in a geographically advantageous coffee-growing region and produces six different varieties on 573 hectares alongside 169 hectares of natural reserve lands. The farm has a focus on long-term sustainability and has incorporated an array of modern practices, such as satellite-guided precision agriculture. Much of the staff has been working on the farm for over 5 years while some have have worked on the farm their entire lives. Many workers from the younger generations took their first job on Monte Verde. Members of the staff demonstrate a solid commitment to quality coffee production and take pride in their work.

The farm was selected as a Brazil Cup of Excellence finalist in 2011, 2012 and 2013 and won first place in the 2012 EMATER, Minas Gerais State Quality Contest Natural and Pulp Natural categories.The farm is Rainforest Alliance certified and in its 5th year as “CERTIFICA MINAS”.

The farm is notable for its rich diversity of bird species, including orange and green billed Toucans, hawks, and parrots. Endangered wolf species hunt rats in the pasture and a troop of monkeys are often heard but rarely seen. Occasionally, one can see “micros” or very small black monkeys with white faces. The region is representative of three biomes, including Atlantic Forest, Cerrado and Caatinga, and the farm contains 417 acres of natural reserve.

origin
certifications
type
farm
additional info
Marcala
Organic
Strictly High Grown
COMSA
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Honduras Organic Marcala

Region: Marcala

Producer Group: COMSA

Certification: Organic

Altitude: 1400 to 1600 masl

Processing: Washed

Plant Varietal: Lepira, Catui, Ihcafe 90

Rainy Season: May to November

Harvest Season: December to May

Flowering Season: February to May

Cupping Notes: floral, jasmine, sweet, very clean, great acidity

COMSA is a coffee producers’ association in the Marcala region of La Paz, Honduras, which aims to achieve economic, social and environmental objectives as a strategy for poverty reduction and the promotion of sustainable development. “COMSA promotes the full transformation of people, through the implementation of values as justice, solidarity, peace and reconciliation of the human begun with cosmos, mother earth and itself.”

origin
certifications
type
farm
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Tarrazú
Strictly Hard Bean
La Cuesta - Community Coffee

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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: bakers chocolate, banana, orange, vanilla finish

origin
certifications
type
farm
additional info
Chiapas
Organic
Strictly High Grown
Sierra Madre
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Mexico Sierra Madre
Farm – Community Grower Group: Grupo Bellavista

Region – Southern Sierra Madre

Processing type – Wet Processing Sun Dried

Altitude – 1200 – 1400 meters

Plant varietal – Typica, Borbon, Mondo Novo

Total farm area – 60 Hectars

Avg. Rainfall Yearly – 1500 millimeters/59 inches

Trees – Chalum, Cypress, Pine, Rosewood, Sabino, Manzanilla & Oak

CGG members: 60

Women: 17

Men: 43

Total members: 5000

Total Groups: 17

Community Impact: 10 Municipalities/ 156 communities in Chiapas

2 municipalities Oaxaca/21 communities

Puebla/ 3 municipalities/11 communities

Our CGG’s are comprised of families throughout Southern Mexico. The Confederacion was founded in 2004 by this writer with the social objective of creating further opportunity through education and training.

Mayan Winds offers a wide variety of Arabica beans which are always 100% shade grown, naturally cultivated, processed and exported directly by indigenous coffee growers.

Cupping Notes – Floral, peach, chocolatey body

origin
certifications
type
farm
additional info
Jinotega
Manos de Mujer
Strictly High Grown
Tierra Madre
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Nicaragua Tierra Madre

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Harvest – October to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

“Aldea Global just became the first small farmers association in Nicaragua to certify exclusively it’s women’s members specialty produced coffee below the seal ‘Con Manos de Mujer’ (With Women’s Hands).

Since 2002 we invest in women’s empowerment via micro-loans to increase entrepreneurial activities. In 2012 via our women’s specialty coffee sales, we facilitate land titles in her name. In Nicaragua, on 15% of women have land titles – key to accessing micro-credit loans for production as well as changing land tenure for future generations – permitting a better quality of life for her family” – Aldea Global

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certifications
type
farm
additional info
Jinotega
Strictly High Grown
Colibri Azul
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Nicaragua Colibri Azul

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Average Farm Size – 3 hectares

Harvest – December to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

Colibri Azul is produced around “Cerro Datanli -El Diablo”, a natural reserve known for its biological diversity, tropical cloud forest and the quality of their coffee. The reserve refuges about 250 species of birds, protects at least 4 bird species in danger of extinction, including the Colibri (hummingbird).

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

origin
certifications
type
farm
additional info
Jinotega
Rainforest Alliance
Strictly High Grown
+ more info
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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 & Catuai

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.

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

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

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

origin
certifications
type
farm
additional info
Southern Nyamagabe
Ibisi Mountain

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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
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West Nyamasheke
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
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farm
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Antioquia
Naturally-Processed Microlot
La Conchita

+ Out of stock

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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
Los Jazmines

+ Out of stock

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Colombia Los Jazmines Microlot

Name of Farm: Los Jazmines

Farmer: Hector Dario Gil Bedoya

Region: Andes, Antioquia

Processing type: Fully washed

Fermentation: 18 to 24 hours

Altitude: 1,920 masl

Plant varietal: Caturra and Colombia

Total farm area: 2.5 hectares

Cupping Notes: apricot, citrus, caramel, spice, bright

“Life is full of downturns,” producer Hector Dario Gil Bedoya explains, “but if every day we put a bit of morality into our work, dreams can be reached.” Hector grew up with his parents and four brothers in the Valle del Cauca. Together they learned not only how to cultivate coffee, but also to appreciate their quiet lives in the countryside after being forced to move to the Quebrada Arriba district because of violence in Cauca. Now that he and his family have found peace in Andes, Hector cares for 11,000 coffee trees alongside his wife, Dora Alba Diaz, who he considers to be a perfect ally in his coffee business. Together, they cultivate 2.5 hectares at an elevation of 1,920 meters, processing the coffee for a 24-hour fermentation period in a majolica-plated, or earthenware, tank.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Pareja

+ Out of stock

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Colombia La Pareja Microlot

Name of Farm: La Pareja

Farmer: Manuel Hernan Foronda Gallego

Region: Antioquia

Processing type: Fully washed and patio dried

Fermentation: 24 to 26 hours

Altitude: 1,894 masl

Plant varietal: Caturra, Variety 2000, Castillo, Catimore

Total farm area: 5.73 hectares

Total farm area in production: 2 hectares

Cupping Notes: peach, strawberry jam, tealike, juicy and complex

Manuel Hernan Foronda Gallego lives and works in the Alto Cañaveral village, a community in the Buenos Aires township of Andes. With his wife and five adult children, Manuel cultivates 14,000 trees on a 5.73 hectare property, which sits at 1,894 meters above sea level. He and his wife, Blanca Ligia Baena Osorio, de-pulp coffee daily and complete the fermentation process in stainless steel tanks over 24 to 26 hours. Manuel and his family sun dry the coffee for an average of 13 days, fertilize their farm twice a year, and refrain from pesticide use, combating challenges such as coffee rust by relying “on the love I feel for growing coffee to get up and continue.”

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
El Eden

+ Out of stock

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Colombia El Eden Microlot

Name of Farm: El Eden

Farmer: Jaime Alberto Castañeda Cardona

Region: Antioquia

Processing type: Fully washed

Fermentation: 18 to 24 hours

Altitude: 2,070 masl

Plant varietal: Caturra and Colombia

Total farm area in production: 2.5 hectares

Cupping Notes: orange, red apple, honey, bright acidity, blackberry finish

Ten years ago, producer Jaime Alberto Castañeda Cardona and his wife purchased a farm called El Eden. A dream they created after they began to date, Jaime and his wife, Claudia Patricia Restrepo, utilized their childhood experiences of assisting on their individual families’ coffee farms to build a business they could pass on to their own two children.

Jaime inherited his love for coffee from his mother, Maria Dolores Cardona, who he began to help on the farm at the age of 10. He grew up with his parents and two sisters on their family farm, Finca La Borrajita, an environment that gives him the inspiration to continue to grow his own coffee business even with its ever-present challenges.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Divisa

+ Out of stock

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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 Natural Centroamericano

+ Out of stock

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Aquiares Natural Centroamericano

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing type: Naturally-processed with a 2-day pre-drying period on cement before drying for 20 to 25 days on raised beds

Altitude: 1,150 to 1,250 masl

Plant Varietal: Centroamericano (Sarchimor T5296 and Rume Sudan)

Harvest Dates: October 2017 to January 2018

Cupping Notes: strawberry, honeysuckle, jasmine, starfruit and black cherry

A cross between Rume Sudan from Ethiopia and Sarchimor from Central America, this variety has successfully adapted to the shaded conditions of the Aquiares farm, similar to the forests in which it grows in Ethiopia. The cherries from this F1 hybrid are spread in a patio for solar drying, without previously removing the pulp that surrounds the bean. Over a slow drying process which takes up to 3 weeks, the beans absorb traces of the alcohols and sugars that make up the fruit of the cherry, resulting in a floral, fruit-forward cup.

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

+ Now available

+ 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

+ Now available

+ 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
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: dark chocolate, graham cracker, red grape

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
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
Finca El Naranjito

+ Landing in late July

+ more info
X
Mapache Partida 61

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

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

Altitude: 1,400 masl

Plant Varietal: Pacamara, Bourbon, Pacas, Yellow Caturra, Sampacho

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.

This small-lot coffee was hand-picked from Finca El Naranjito, in the picturesque town along “la ruta de las flores” called Concepción de Ataco, Ahuachapán. This farm sits at an elevation of 1,400 meters above sea level overlooking the Pacific Ocean. This specific lot is called “El Hibridal” because most of the coffee trees planted in this lot come from this varietal, an ancient coffee varietal that later became known as Pacas. After the picking process, Partida 76 and 61 are hauled to Beneficio El Recreo where they are depulped, washed and sun dried on clay patios. In the cup, you can expect Partida 61 to present notes of white grape and dried fruit and Partida 76 to taste of tangerine and lemongrass with the acidity of a clementine and a juicy finish.

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

+ Landing in late July

+ more info
X
Mapache Partida 76

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

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

Altitude: 1,400 masl

Plant Varietal: Pacamara, Bourbon, Pacas, Yellow Caturra, Sampacho

Cupping Notes: tangerine and lemongrass with a clementine acidity and juicy 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.

This small-lot coffee was hand-picked from Finca El Naranjito, in the picturesque town along “la ruta de las flores” called Concepción de Ataco, Ahuachapán. This farm sits at an elevation of 1,400 meters above sea level overlooking the Pacific Ocean. This specific lot is called “El Hibridal” because most of the coffee trees planted in this lot come from this varietal, an ancient coffee varietal that later became known as Pacas. After the picking process, Partida 76 and 61 are hauled to Beneficio El Recreo where they are depulped, washed and sun dried on clay patios. In the cup, you can expect Partida 61 to present notes of white grape and dried fruit and Partida 76 to taste of tangerine and lemongrass with the acidity of a clementine and a juicy finish.

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

+ Landing in late July

+ more info
X
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.

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

+ Out of stock

+ 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

+ Available now

+ 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

+ Out of stock

+ 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

+ Fresh crop available now

+ 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
Alto La Palma - Community Coffee

+ Fresh crop available now

+ more info
X
Costa Rica La Palma

Region: Tarrazú

Name: La Palma (León Cortes)

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,300 to 1,500 masl

Processing: Washed

Plant varietal: Caturra and Catuaí

Cupping Notes: apple, lemon and banana

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
San Isidro - Community Coffee

+ Fresh crop available now

+ 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 Grade I TP ACEH
+ more info
X
Indonesia Sumatra Tanah Karo Gr.1 TP

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)

Total number of farmers – 700

Total hectares – 800

More Information – Villages near Takengon in the province of Aceh located at the northern end of Sumatra, Indonesia.

origin
certifications
type
farm
additional info
Giraldo
Washed Microlot
La Modesta

+ Packaged in 24 kilo vacuum sealed boxes

+ more info
X
La Modesta

Name of farm: La Modesta

Farmer: Jair Antonio Manco Lopez

Region: Giraldo

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 1,870 masl

Number of coffee trees: 15,966

Estimated production: 40 bags

Plant varietal: Caturra,  Castillo

Total farm area: 4 hectares

Cupping Notes: Fruit bomb, sweet blackberry, honey, floral, jasmine, tea-like

This super special lot placed in the top 3 of Antioquia’s Best Cup – a regional competition involving hundreds of coffees from small family farms.  Due to the elevation, meticulous farming practices, and sun drying, this coffee is a stand-out.  Super clean, fruity, and lighter-bodied.

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

+ Available now

+ 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
Matagalpa
Rainforest Alliance
Strictly High Grown - European Prep
Fara Cafe
+ more info
X
Nicaragua Matagalpa

Origin – Nicaragua

Location at Origin – Matagalpa

Name of Farms – Santa Rita, Las Nubes, San Francisco, El Diamante

Exporter – Fara Cafe

Grade: Strictly High Grown – European Prep

Processing Method – Washed

Altitude – 900 – 1,200 MASL

Certification – Rainforest Alliance

Growing Method – Shade Grown under forest canopy

Variety – Aribica – Bourbon & Caturra

Annual Precipitation – 40-70 inches

Drying Process – Sun Drying

Certifications – Rainforest Alliance Certified

Cupping Notes: Orange acidity, medium to full body, balanced.

Further Information: Fara Coffee produces and exports shade-grown, hand-picked specialty coffee. Fara has been growing 100% SHG Arabica coffee beans on their family-owned farms in the mountainous rainforest of Matagalpa, Nicaragua for five generations.

 

origin
certifications
type
farm
additional info
Santa Barbara - Western Honduras
Rainforest Alliance, Organic
SHG EP
Cooperativa San Antonio

+ Out of Stock!

+ more info
X
Honduras San Antonio

Origin – Honduras

Location – Santa Barbara – western Honduras

Cooperative – Cooperativa San Antonio (group of 12 small farms)

  • El Carretal
  • El Cedro
  • La Casa
  • El Montecito
  • La Esperanza
  • El Mango
  • El Ocote
  • El Liquidambal
  • La Zorra
  • Pinabete
  • El Esfuerzo
  • El Cencilar

Grade – SHB EP

Processing – Washed

Variety – Catimor

Altitude – 1,200 – 1,400 meters

Rainfall -1,000 – 1,500 meters

Certification – Rainforest Alliance, Organic

Cupping notes – Fruit and honey fragrance, earthy, blackberry, red apple. Very juicy with a creamy body and pleasant aftertaste. 

The cooperative benefits over 1500 families through direct and indirect initiatives including the development of community centers, schools, water management, reforestation projects and more. It specifically supports youth through education and scholarships for the children of the producers. 

origin
certifications
type
farm
additional info
Sumatra Mandheling Bies Village
Organic
Sumatra Aceh Gayo - Gr I DP SW
Burni Bies
+ more info
X
Indonesia Sumatra Mandheling

Origin – Aceh Province, Sumatra, Indonesia

Location at Origin – Bies Village, Bies Baru Sub district, Central Aceh

Farm/farmer information – Burni Bies

Name of family at farm – Alamsyah

Grade –  Sumatra Aceh Gayo Grade 1 Organic

Processing method – Semi Washed

Certifications – Organic

Altitude – 1300-1600 meters

Plant Varietal – Ateng, Bergendal, Jember

Multi ethnic community of farmers – Gayonese, Batak, Padang, and Java

Total surface area- 730 hectares of land with 1000 family of farmers

Cupping Notes – Spice, green peppers, with a fruity fragrance, medium to full body, very slight hints of pleasant dark fruit with a lingering sweet and dark chocolate after taste.

origin
certifications
type
farm
additional info
Flores
Fair Trade, Organic
Flores
Komodo
+ more info
X
Indonesia, Komodo

Origin – Indonesia

Location at Origin – Flores

Name of farm – Komodo

Grade – Grade 1

Processing – Semi Washed (Giling Basah)

Certification – Fair Trade, Organic

Altitude – 1200-1800 meters

Plant varietal – Flores

Farm Information –  The coffee trees of Komodo farm are covered by jungles of bamboo and are only minutes away from the world famous island of Komodo, hence the farm’s exotic name. Coffee trees in Flores flourish because of years of distribution of volcanic ash.

Cupping notes – Heavy body, mild acidity, lingering notes of Jasmin and pepper.

origin
certifications
type
farm
additional info
Sumatra Mandheling
Fair Trade
Grade I, Giling Basah
KSU Rahmat Kinara
+ more info
X
Indonesia Sumatra Gayo FT

Origin – Indonesia

Location at Origin – Gayo highland – Central of Aceh

Grade: Grade 1

Name of Farm – KSU Rahmat Kinara in cooperation  with Harapan Bersama

Processing – Giling Basah (Wet Hulled)

Certification – Fair Trade

Altitude – 1,200 – 1,300 masl

Plant varietal – Jember, Ateng, Bourbon, Bergandaal

Cupping notes – Plum, wine, strawberry and orange.  Sweet and very smooth.  Balanced.

Farm Information – 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. These coffee farms have existed since Dutch colonization. 

origin
certifications
type
farm
additional info
Bali
Grade 1
Giling Basah
Bali Paradise
+ more info
X
Indonesia Bali Paradise

Origin – Indonesia

Location at Origin – Bali

Name of farm – Bali Paradise

Grade – Grade 1

Processing – Washed

Altitude – 1200 meters

Plant varietal – Typica

Cupping notes – Heavy bodied with little acidity.  Notes of mild fruit and honey.  Slight grape finish as it cools.

origin
certifications
type
farm
additional info
West Java
Grade I - Giling Basah
Harapan Bersama - Blue Sunda Highland
+ more info
X
Indonesia West Java

Origin – Indonesia

Location at Origin – West Java

Grade: Grade 1

Name of Farm – Harapan Bersama – Blue Sunda Highland

Processing – Giling Basah (Wet Hulled)

Altitude – 1,200 – 1,400 masl

Plant varietal – Linie S, Typica, Jember

Cupping notes – Lemongrass, vanilla, honey.

Farm Information – 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
Harapan Bersama - Bajawa
+ more info
X
Indonesia Flores

Origin – Indonesia

Location at Origin – Flores – Bajawa

Name of farm – Harapan Bersama – Bajawa

Grade – Grade 1

Processing – Washed

Altitude – 1,200 – 1,300 masl

Plant varietal – Linie S, Jember

Cupping notes – Fruity, berry, lemon, tart.  Very bright and well balanced.

Farm Information – This farm is located on an exotic island named Nusa Tenggara Timur where the people have planted coffee generation after generation.

origin
certifications
type
farm
additional info
Sulawesi Toraja
Grade I - Giling Basah
Harapan Bersama - Toraja
+ more info
X
Indonesia Sulawesi Toraja

Origin – Indonesia

Location at Origin – Sulawesi, Toraja

Name of farm – Harapan Bersama – Toraja

Grade – Grade 1

Processing – Giling Basah (wet hulled)

Altitude –  1,200 – 1,300 masl

Plant varietal – Linie S, Jember, Typica

Cupping notes – Caramel, dark chocolate, tobacco.  Great body.

Farm info – 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
Sulawesi Kalossie
Fair Trade, Organic, Grade 1
Washed
Gunung Merah
+ more info
X
Indonesia Sulawesi Kalossie

Origin – Indonesia

Location at Origin – Sulawesi

Name of farm – Gunung Merah

Grade – Grade 1

Processing – Giling Basah

Altitude –  1200-1800m.

Plant varietal – Typica

Certifications – Fair Trade Organic

Cupping notes – Intense body, Clean and sound in cup, nutty and warm notes with a smooth aftertaste.

Farm info – Kalossie is known for producing excellent specialty coffee.

origin
certifications
type
farm
additional info
Mt. Kenya - Nyeri (Northern Kenya)
AA
Bourbon (SL34)
Estate coffee
+ more info
X
Kenya coffee 1

Origin – Kenya

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

Name of farm – group of smallholder producers

Grade – AA

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

Altitude – 1,500 meters – grown on highland slopes

Plant varietal – Bourbon SL 34

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – Slightly savory with notes of chocolate, black currant, and citrus. Bright acidity with good body.

 

origin
certifications
type
farm
additional info
Rainforest Alliance
Grade II
Amazonas
+ more info
X
Peru Grade II

Location – Amazonas, Uctubamba

District – Lonya Grande

Grade – II

Processing method – Washed, sun dried

Altitude – 1,300-1,700 MASL

Annual Rainfall – 1,500mm – 1,200mm

Area of Production – 700 hectares

Number of families – Grown and harvested by 109 families

Varietal – Catimor, Caturra, Typica

 

 

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

+ Fresh crop arriving July 2018

+ more info
X
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

+ Fresh crop arriving July 2018

+ more info
X
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
Guji
Organic
Washed, Grade I
Hambela

+ Fresh crop arriving July 2018

+ more info
X
Guji Hambela Washed

Origin ­­- Ethiopia

Location – Guji Zone

Farm – Hambela

Grade – I

Processing method – Washed

Altitude -1,900 -2,200 MASL (~6,234-7,218 feet)

Annual Rainfall – 1,500mm – 1,200mm

Mean Annual Temperature – 65 – 77 Degrees F.

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: fruity and floral with notes of orange, apricot, watermelon and black currant, clean and balanced

Seventy five kilometers beyond Yirgacheffe, deep in the heart of some of Ethiopia’s best coffee country, METAD’s 200-hectare Hambela farm includes a washing station, dry mill, drying beds and a large warehouse, all in the Oromia state of Guji. 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, employs 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Gedeb. 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
Guji
Organic
Natural, Grade I
Alaka, Hambela

+ Fresh crop arriving July 2018

+ more info
X
Guji Hambela Natural

Origin ­­- Ethiopia

Location – Guji Zone

Farm – Alaka, Hambela, Kebele Association

Grade – I

Processing Method – Natural

Altitude -1,900 to 2,200 masl

Annual Rainfall – 1,500mm to 1,200mm

Mean Annual Temperature – 65 to 77 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: dark fruit, tropical, coconut, delicate, clean, light body

Seventy five kilometers beyond Yirgacheffe, deep in the heart of some of Ethiopia’s best coffee country, METAD’s 200-hectare Hambela farm includes a washing station, dry mill, drying beds and a large warehouse, all in the Oromia state of Guji. 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, employs 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Gedeb. 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
Southern Highlands
Tweega Peaberry
Tembo Coffee Company
+ more info
X
Tanzania Tweega Peaberry

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo Coffee Company

Grade –Tweega Peaberry

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon and Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – This coffee has a very clean cup with balanced acidity, sweetness, and body.  Notes of bing cherry, ginger, lime, and fruit cocktail. Pleasant tannin appears as it cools.

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Southern Highlands
Tweega AA
Tembo
+ more info
X
Tanzania Tweega AA

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo

Grade –Tweega AA

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon & Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – Silky with notes of burgundy, pear, and tangerine.  Very refreshing acidity and juicy body.  Fruity finish.

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Valle Umbria
Washed Microlot
Finca La Herrera
+ more info
X
Colombia La Herrera Microlot

Name of farm: La Herrera

Region: Andes, Valle Umbria

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 2,032 masl

Plant varietal: Caturra, Colombia, Castillo

Total farm area: 4.38 hectares

Cupping Notes: Cinnamon, lime, watermelon

More information: This small farm is owned and operated by Amado Argiro Rojo and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Buenos Aires
Washed Microlot
La Pareja
+ more info
X
Colombia La Pareja Microlot

Name of farm: La Pareja

Region: Andes, Buenos Aires

Processing type: Fully washed.  Dry ferment for 24-26 hours.

Altitude: 1,894 masl

Plant varietal: Caturra, Castillo, Variedad 2000, Catimore

Total farm area: 4 hectares

Cupping Notes: Citrusy, lemongrass, clean, balanced

More information: This small farm is owned and operated by Manuel Hernan Foronda and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Margarita
+ more info
X
Colombia La Margarita Microlot

Name of farm: La Margarita

Region: Andes, Antioquia

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 1,900 masl

Plant varietal: Caturra and Colombia

Total farm area: 3.89 hectares

Cupping Notes: Berry, very clean, chocolate, well rounded. 

More information: This small farm is owned and operated by Leonardo Franco Arias and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
El Eden
+ more info
X
Colombia El Eden Microlot

Name of farm: El Eden

Region: Andes, Antioquia

Processing type: Fully washed.  Natural ferment for 18-24 hours.  Sun Dired.

Altitude: 2,070 masl

Plant varietal: Caturra, Colombia, Castillo

Total farm area: 2.5 hectares

Cupping Notes: Berry fruit, Juicy, Red apple

More information: This small farm is owned and operated by Jaime Castaneda and his family.  

origin
certifications
type
farm
additional info
Vumba
Catimor Caturra AA
Crake Valley Farm
+ more info
X
Zimbabwe AA

Origin – Zimbabwe

Location at Origin – Vumba bordering on Mozambique (eastern highlands of Zimbabwe)

Name of farm – Crake Valley Farm

Grade – AA

Processing – All coffee is washed and coffee effluent is irrigated onto dairy pastures and coffee pulp is made into compost

Altitude – 1,100 meters

Plant varietal – Catimor Caturra and Red Catuai

Total surface area – 50 hectares

Cupping notes – Savory and smooth.  Peanut brittle, maple, nutty.  Bright acidity with notes of honeydoo.

Farm/farmer information – Crake Valley Farm has been growing coffee for the past 50 years. The farm has protected a vast area of forest and has promised to only plant coffee where deforestation has already occurred before the farm was purchased.  The farm provides housing, water, electricity and health care for over 150 workers and their families. There is also a school and community center on the farm for 300 children.

origin
certifications
type
farm
additional info
Chiapas
Organic
Strictly High Grown
Grupo Cascada Jaltenango
+ more info
X
Mexico Cascada Jaltenango

Origin – Mexico

Region – Chiapas

Name of farm – Cascada Jaltenango Community Grower Group

Grade – SHG

Processing – Washed & Sundried

Alititude – 1000 – 1350 meters

Certification – Organic

Plant varietal – Typica, Bourbon, Mondo Novo

Our CGG’s are comprised of families throughout Southern Mexico. The Confederacion was founded in 2004 by this writer with the social objective of creating further opportunity through education and training.

Mayan Winds offers a wide variety of Arabica beans which are always 100% shade grown, naturally cultivated, processed and exported directly by indigenous coffee growers.

Cupping notes – Berry, clean, spice

 

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca el LLano
+ more info
X
Finca el Llano

Origin – Costa Rica

Location at Origin – San Lorenzo, Tarrazú

Name of farm – Finca el Llano

Family – Luis Hernán Vargas Mora is the owner of this small farm, which is right next to Finca Dalia, owned by his wife Dalia Salazar Padilla.

Grade – Strictly Hard Bean

Processing – Washed

Certification – none

Altitude – 1400 msnm

Plant varietal – Caturra & Catuaí

Total surface area of farm: 3 ha

Total area in production: 3 ha

Cupping notes: Stonefruit, green apple

origin
certifications
type
farm
additional info
San Lorenzo, Tarrazú
Strictly Hard Bean
Finca Dalia
+ more info
X
Finca Dalia

Origin – Costa Rica

Location at Origin – San Lorenzo, Tarrazú

Name of farm – Finca Dalia

Family: This small farm is owned by Dalia Salazar Padilla.  She works proudly to grow the highest quality coffees and comes from a coffee-growing family who owns neighboring farms.

Grade: Strictly Hard Bean

Processing: Washed

Altitude: 1,400m

Plant varietal: Caturra & Catuaí

Total surface area of farm: 3 hectares

Total area in production: 3 hectares

Cupping notes:  Honey, plum, fig.  Nutty with notes of cinnamon.  Balanced.

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca el Cerro
+ more info
X
Finca el Cerro

Origin – Costa Rica

Location at Origin – Tarrazu

Name of farm – Finca el Cerro

Family – Finca El Cerro is a traditional farm where all the members of the Vargas Mora Family are involved and collaborate to produce high quality coffees.

Grade – Strictly Hard Bean

Processing – Washed

Altitude – 1,450m

Plant varietal – Caturra

Total surface area of farm – 4 ha

Total area in production – 4 ha

Cupping notes – Stonefruit, honey

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca la Pacaya
+ more info
X
Finca la Pacaya

Origin – Costa Rican

Location at Origin – Tarrazu, San Jose

Name of Farm – Finca la Pacaya

Family – Kenneth Madrigal & Christian Vargas (Members of Biocafé Oro Tarrazu)

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 1,500 meters

Plant Varietal – Caturra & Catuai

Total Surface Area – 6 ha

Total area in production – 5 ha

Total natural area not in production – 1 ha is reserved to protect natural waterfalls found on the property.

Cupping Notes – Stone Fruit, Molasses

 

 

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca Lalo
+ more info
X
Finca Lalo

Origin – Costa Rica

Location at Origin – Tarrazú

Name of farm – Finca Lalo

Family – This farm is property of Pablo Vargas Salazar, member of the Vargas Mora Family, which all collaborate together in their farms in Tarrazú.

Grade – Strictly Hard Bean

Processing – Washed

Altitude – 1400m

Plant varietal – Caturra & Catuaí

Total surface area of farm – 2 ha

Total area in production – 2 ha

Cupping notes – Stonefruit, apple, brown sugar

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 - Bensa
Grade II
Kori
+ more info
X
Sidamo

Origin – Sidamo

Location – Bensa

Name of Farm – Kori

Name of family at Farm – Kekebo Jelo & Eliyas Jelo

Grade – 2

Processing method- Washed

Altitude -1550-2200m

Total area in production – 32 Ha

Total natural area not in production – 62 Ha

Cupping Notes – Very balanced.  Sparkly with a great mouthfeel.  Bright and clean.  Hints of raisin, jasmine, blueberry and citrus.  

origin
certifications
type
farm
additional info
Huila
Rainforest Alliance
Excelso
Cooperativa de Caficultores del Sur del Tolima

+ Out of stock

+ more info
X
Huila Coffee

Origin – Colombia

Region – Huila

Cooperative – Cooperativa de Caficultores del Sur del Tolima

Grade – Excelso EP

Processing – Washed.  80% Sundried and 20% mechanical drying (due to rainfall)

Certification – Rainforest Alliance

Coffee growers – 259

Average Altitude – 1,400 – 1,750 meters

Average Farm Size – 5.6 hectares

Coffee growing area – 1,463 hectares

Rainfall – 1,400 mm

Soil – Volcanic soil with high levels of organic matter.

Plant varietal – 70% Caturra, and 30% Castillo

Cupping Notes – Fruit forward, sweet, tangerine, purple grape, clean and balanced

Huila is known for producing some of the best coffees in Colombia.  Coming from a variety of small farms throughout the region, this coffee is grown under the canopy of the rainforest.  Farmers and their families have access to housing and healthcare and their children have access to schools closeby.  Additionally, wildlife is protected through enforcing strict no-hunting rules on farms.  The result is delicious coffee that helps promote sustainability at the farm level.

origin
certifications
type
farm
additional info
Magdalena
Fair Trade, Organic
Supremo
The Association of Indigenous Agroecologicos (ANEI)
+ more info
X
Colombia ANEI

Origin – Colombia

Location at Origin – Santa Marta, Cesar, Magdalena Regions

Grade – Supremo

Processing – Washed, Traditional depulping, fermentation, and sun drying

Certification – Fair Trade, Organic

Average Altitude – 1,700 meters

Average Farm Size –4.3 Hectares

Coffee growing area – 5,368 hectares

Rainfall – 1,500 – 2,500 mm

Temperature – 17 – 24 °c

Soil – Volcanic soil with high levels of organic matter.

Harvest Period – October , November, December, January

Plant varietal – Typica 62%, Caturra 23%, Colombiana 15%

Information – ANEI, or the “Asociación de Productores Agroecológicos Indígenas y Campesinos de la Sierra Nevada de Santa Marta y Serranía del Perijá”, is an organization that was created in 1996 to organize and strengthen eco-agricultural practices. Also looking to promote and preserve the indigenous and farming practices of this northern, ancestrally rich region. More than 600 indigenous families of four ethnic groups –the Arhuacos, Koguis, Kankuamos and Wilmas – and farmers from the region make up the organization. They share one vision: to protect their forests, mountains, rivers and animals through sustainable programs and projects that conserve natural resources and improve the community’s standard of living and preservation of their ancestral heritage.

Video

Cupping Notes – Cherry, Sweet Apricot, Smooth, Medium Body

origin
certifications
type
farm
additional info
Antigua
Strictly Hard Bean
Iglesias

+ Out of stock

+ 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
Huehuetenango
Strictly Hard Bean
Finca El Paternal & Finca Nueva Palmira

+ Available now

+ 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
Tanzania
AA
Tembo

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Swiss Water Tanzania AA

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo

Grade –Tweega AA

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon & Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – Dry acidity, balanced

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Colombia
Excelso EP

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Swiss Water Colombia EP

One of our freshest decaf options, this Colombia Excelso 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
Brazil
Rainforest Alliance
NY 2/3 17/18
Cerrado
origin
certifications
type
farm
additional info
Mexico
HG, Altura
Finca Nextlalpa
origin
certifications
type
farm
additional info
Caranavi
AAA
Associacion Ecologica de Caficultores de Rosario

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Bolivia AAA

Origin: Bolivia

Location at Origin: Caranavi – Rosario Entre Rios

Grade: AAA

Name of Cooperative: AECAR (Associacion Ecologica de Caficultores de Rosario)

Processing: Washed

Altitude: 1,200 to 1,400 masl

Plant Varietal: Criolla and Caturra

Cupping Notes: lime, bright, clean, balanced

origin
certifications
type
farm
additional info
Southern Highlands
Tweega AA
3 Microlots
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Tanzania Microlots

Lot names – Twinza, Iwezya, Iwiji

Region – Mbeya, Southern Highlands

Altitudes – 1,600-1,851 masl

Villages – Idunda, Mdolezi, Iwiji

Milling – The 3 groups mill their coffee on their own farms by hand.

Average Farm Size – 2 acres per farmer. See number of farmers in the attached sheet 

Processing – Fully washed coffee

Drying method – Lay coffee on drying tables for 8 to 14 days 
Plant varietal – Bourbon, Kent

Cupping Notes:

Iwiji – Orange, Butterscotch

Twinza – Tangerine acidity, medium body, balanced

Iwezya – Balanced acidity with good sweetness.  Slight ginger.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
Alto de Macanas
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Alto de Macanas

Name of Farm: Alto de Macanas

Farmer: Omar Humberto Hoyos

Region: Antioquia

Processing type: Fully washed and patio dried

Fermentation: 24 to 48 hours

Altitude: 1,910 masl

Plant varietal: Caturra, Variety 2000, Castillo

Total farm area: 2.7 hectares

Total farm area in production: 1.53 hectares

Cupping Notes: milk chocolate, banana, tropical, with a stone fruit fragrance

For over fifteen years, producer Omar Humberto Hoyos has operated a farm he calls Alto de Macanas, a property that sits at an altitude of 1,910 meters near the coffee trading town of Andes, Antioquia. Hoyos and his wife work year-round, tending to nearly 7,000 coffee trees along steep hillsides surrounding their home. With a total of 1.6 hectares, the family produces around 40 bags per year in partnership with the De Los Andes Cooperative. Their farm includes a private wet mill and fermentation basin, plus a sliding roof feature, which protects the parchment that sun-dries on the patio on top of the couple’s home.

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

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Colombia Finca La Cascada

Region: Antioquia

Variety: Caturra, Castillo and Colombia

Altitude: 1,500 to 2,000 masl

Drying Process: Mechanical and solar

Fermentation: 12 to 30 hours

Notes: floral, green apple, orange, pineapple, clean, bright, graham cracker finish

origin
certifications
type
farm
additional info
Cantón Calama Provincia Caranavi
Fair Trade, Organic
AAA
Cooperativa Mejillones
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Bolivia Cooperativa Mejillones

Origin – Bolivia

Location at Origin – Caranavi – Cantón Calama Provincia Caranavi del departamento de La Paz

Name of Cooperative – Cooperativa Mejillones

Processing – Washed, Sun-Dried

Altitude – 1,500 – 1,700 masl

Plant varietal – Typica, Catuai

Certification – Fair Trade Organic

More Information – The Mejillones cooperative was founded in 1988 when the original 20 farmer members came together to promote organic practices and quality coffee production in the region. Today they produce 3,750,000 pounds of green coffee annually.

Mejillones Commercial Manager Marcial Huanca is certified as a Q-grader and has judged at Cup of Excellence and Cup of Fair Trade competitions. On average, Mejillones producers own 4-8 hectares of land, with much of that dedicated to coffee. Wet processing is done individually on site.

origin
certifications
type
farm
additional info
Minas Gerais & Sao Paulo
Rainforest Alliance
17/18 screen, Natural
Monte Verde, Faz. São Vicente, Faz. Padre Victor

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Brazil FAL

Origin: Brazil

Farm Manager: Cassio Martins

Location at Origin: Minas Gerais & Sao Paulo

Name of Farms: Monte Verde, São Vicente and Padre Victor

Varietal: Yellow Bourbon, Acaiá, Mundo Novo, Catuai, Catucaí, Red Bourbon and Icatu

Grade: 17/18 Screen

Processing: Natural

Certification: Rainforest Alliance

Altitude: 950 to 1,300 meters

Fazenda Monte Verde is an award-winning farm in the region of Sul de Minas, in the state of Minas Gerais. With elevation ranging from 1000 to 1260 meters (3100 to 4300 feet) above sea level, Monte Verde is situated in a geographically advantageous coffee-growing region and produces six different varieties on 573 hectares alongside 169 hectares of natural reserve lands. The farm has a focus on long-term sustainability and has incorporated an array of modern practices, such as satellite-guided precision agriculture. Much of the staff has been working on the farm for over 5 years while some have have worked on the farm their entire lives. Many workers from the younger generations took their first job on Monte Verde. Members of the staff demonstrate a solid commitment to quality coffee production and take pride in their work.

The farm was selected as a Brazil Cup of Excellence finalist in 2011, 2012 and 2013 and won first place in the 2012 EMATER, Minas Gerais State Quality Contest Natural and Pulp Natural categories.The farm is Rainforest Alliance certified and in its 5th year as “CERTIFICA MINAS”.

The farm is notable for its rich diversity of bird species, including orange and green billed Toucans, hawks, and parrots. Endangered wolf species hunt rats in the pasture and a troop of monkeys are often heard but rarely seen. Occasionally, one can see “micros” or very small black monkeys with white faces. The region is representative of three biomes, including Atlantic Forest, Cerrado and Caatinga, and the farm contains 417 acres of natural reserve.

origin
certifications
type
farm
additional info
Marcala
Organic
Strictly High Grown
COMSA
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Honduras Organic Marcala

Region: Marcala

Producer Group: COMSA

Certification: Organic

Altitude: 1400 to 1600 masl

Processing: Washed

Plant Varietal: Lepira, Catui, Ihcafe 90

Rainy Season: May to November

Harvest Season: December to May

Flowering Season: February to May

Cupping Notes: floral, jasmine, sweet, very clean, great acidity

COMSA is a coffee producers’ association in the Marcala region of La Paz, Honduras, which aims to achieve economic, social and environmental objectives as a strategy for poverty reduction and the promotion of sustainable development. “COMSA promotes the full transformation of people, through the implementation of values as justice, solidarity, peace and reconciliation of the human begun with cosmos, mother earth and itself.”

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Cuesta - Community Coffee

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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: bakers chocolate, banana, orange, vanilla finish

origin
certifications
type
farm
additional info
Chiapas
Organic
Strictly High Grown
Sierra Madre
+ more info
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Mexico Sierra Madre
Farm – Community Grower Group: Grupo Bellavista

Region – Southern Sierra Madre

Processing type – Wet Processing Sun Dried

Altitude – 1200 – 1400 meters

Plant varietal – Typica, Borbon, Mondo Novo

Total farm area – 60 Hectars

Avg. Rainfall Yearly – 1500 millimeters/59 inches

Trees – Chalum, Cypress, Pine, Rosewood, Sabino, Manzanilla & Oak

CGG members: 60

Women: 17

Men: 43

Total members: 5000

Total Groups: 17

Community Impact: 10 Municipalities/ 156 communities in Chiapas

2 municipalities Oaxaca/21 communities

Puebla/ 3 municipalities/11 communities

Our CGG’s are comprised of families throughout Southern Mexico. The Confederacion was founded in 2004 by this writer with the social objective of creating further opportunity through education and training.

Mayan Winds offers a wide variety of Arabica beans which are always 100% shade grown, naturally cultivated, processed and exported directly by indigenous coffee growers.

Cupping Notes – Floral, peach, chocolatey body

origin
certifications
type
farm
additional info
Jinotega
Manos de Mujer
Strictly High Grown
Tierra Madre
+ more info
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Nicaragua Tierra Madre

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Harvest – October to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

“Aldea Global just became the first small farmers association in Nicaragua to certify exclusively it’s women’s members specialty produced coffee below the seal ‘Con Manos de Mujer’ (With Women’s Hands).

Since 2002 we invest in women’s empowerment via micro-loans to increase entrepreneurial activities. In 2012 via our women’s specialty coffee sales, we facilitate land titles in her name. In Nicaragua, on 15% of women have land titles – key to accessing micro-credit loans for production as well as changing land tenure for future generations – permitting a better quality of life for her family” – Aldea Global

origin
certifications
type
farm
additional info
Jinotega
Strictly High Grown
Colibri Azul
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Nicaragua Colibri Azul

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Average Farm Size – 3 hectares

Harvest – December to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

Colibri Azul is produced around “Cerro Datanli -El Diablo”, a natural reserve known for its biological diversity, tropical cloud forest and the quality of their coffee. The reserve refuges about 250 species of birds, protects at least 4 bird species in danger of extinction, including the Colibri (hummingbird).

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

origin
certifications
type
farm
additional info
Jinotega
Rainforest Alliance
Strictly High Grown
+ more info
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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 & Catuai

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.

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

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

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

origin
certifications
type
farm
additional info
Southern Nyamagabe
Ibisi Mountain

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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
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
Naturally-Processed Microlot
La Conchita

+ Out of stock

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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
Los Jazmines

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Colombia Los Jazmines Microlot

Name of Farm: Los Jazmines

Farmer: Hector Dario Gil Bedoya

Region: Andes, Antioquia

Processing type: Fully washed

Fermentation: 18 to 24 hours

Altitude: 1,920 masl

Plant varietal: Caturra and Colombia

Total farm area: 2.5 hectares

Cupping Notes: apricot, citrus, caramel, spice, bright

“Life is full of downturns,” producer Hector Dario Gil Bedoya explains, “but if every day we put a bit of morality into our work, dreams can be reached.” Hector grew up with his parents and four brothers in the Valle del Cauca. Together they learned not only how to cultivate coffee, but also to appreciate their quiet lives in the countryside after being forced to move to the Quebrada Arriba district because of violence in Cauca. Now that he and his family have found peace in Andes, Hector cares for 11,000 coffee trees alongside his wife, Dora Alba Diaz, who he considers to be a perfect ally in his coffee business. Together, they cultivate 2.5 hectares at an elevation of 1,920 meters, processing the coffee for a 24-hour fermentation period in a majolica-plated, or earthenware, tank.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Pareja

+ Out of stock

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Colombia La Pareja Microlot

Name of Farm: La Pareja

Farmer: Manuel Hernan Foronda Gallego

Region: Antioquia

Processing type: Fully washed and patio dried

Fermentation: 24 to 26 hours

Altitude: 1,894 masl

Plant varietal: Caturra, Variety 2000, Castillo, Catimore

Total farm area: 5.73 hectares

Total farm area in production: 2 hectares

Cupping Notes: peach, strawberry jam, tealike, juicy and complex

Manuel Hernan Foronda Gallego lives and works in the Alto Cañaveral village, a community in the Buenos Aires township of Andes. With his wife and five adult children, Manuel cultivates 14,000 trees on a 5.73 hectare property, which sits at 1,894 meters above sea level. He and his wife, Blanca Ligia Baena Osorio, de-pulp coffee daily and complete the fermentation process in stainless steel tanks over 24 to 26 hours. Manuel and his family sun dry the coffee for an average of 13 days, fertilize their farm twice a year, and refrain from pesticide use, combating challenges such as coffee rust by relying “on the love I feel for growing coffee to get up and continue.”

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
El Eden

+ Out of stock

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Colombia El Eden Microlot

Name of Farm: El Eden

Farmer: Jaime Alberto Castañeda Cardona

Region: Antioquia

Processing type: Fully washed

Fermentation: 18 to 24 hours

Altitude: 2,070 masl

Plant varietal: Caturra and Colombia

Total farm area in production: 2.5 hectares

Cupping Notes: orange, red apple, honey, bright acidity, blackberry finish

Ten years ago, producer Jaime Alberto Castañeda Cardona and his wife purchased a farm called El Eden. A dream they created after they began to date, Jaime and his wife, Claudia Patricia Restrepo, utilized their childhood experiences of assisting on their individual families’ coffee farms to build a business they could pass on to their own two children.

Jaime inherited his love for coffee from his mother, Maria Dolores Cardona, who he began to help on the farm at the age of 10. He grew up with his parents and two sisters on their family farm, Finca La Borrajita, an environment that gives him the inspiration to continue to grow his own coffee business even with its ever-present challenges.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Divisa

+ Out of stock

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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 Natural Centroamericano

+ Out of stock

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Aquiares Natural Centroamericano

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing type: Naturally-processed with a 2-day pre-drying period on cement before drying for 20 to 25 days on raised beds

Altitude: 1,150 to 1,250 masl

Plant Varietal: Centroamericano (Sarchimor T5296 and Rume Sudan)

Harvest Dates: October 2017 to January 2018

Cupping Notes: strawberry, honeysuckle, jasmine, starfruit and black cherry

A cross between Rume Sudan from Ethiopia and Sarchimor from Central America, this variety has successfully adapted to the shaded conditions of the Aquiares farm, similar to the forests in which it grows in Ethiopia. The cherries from this F1 hybrid are spread in a patio for solar drying, without previously removing the pulp that surrounds the bean. Over a slow drying process which takes up to 3 weeks, the beans absorb traces of the alcohols and sugars that make up the fruit of the cherry, resulting in a floral, fruit-forward cup.

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

+ Now available

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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

+ Now available

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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
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: dark chocolate, graham cracker, red grape

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

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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
Finca El Naranjito

+ Landing in late July

+ more info
X
Mapache Partida 61

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

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

Altitude: 1,400 masl

Plant Varietal: Pacamara, Bourbon, Pacas, Yellow Caturra, Sampacho

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.

This small-lot coffee was hand-picked from Finca El Naranjito, in the picturesque town along “la ruta de las flores” called Concepción de Ataco, Ahuachapán. This farm sits at an elevation of 1,400 meters above sea level overlooking the Pacific Ocean. This specific lot is called “El Hibridal” because most of the coffee trees planted in this lot come from this varietal, an ancient coffee varietal that later became known as Pacas. After the picking process, Partida 76 and 61 are hauled to Beneficio El Recreo where they are depulped, washed and sun dried on clay patios. In the cup, you can expect Partida 61 to present notes of white grape and dried fruit and Partida 76 to taste of tangerine and lemongrass with the acidity of a clementine and a juicy finish.

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

+ Landing in late July

+ more info
X
Mapache Partida 76

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

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

Altitude: 1,400 masl

Plant Varietal: Pacamara, Bourbon, Pacas, Yellow Caturra, Sampacho

Cupping Notes: tangerine and lemongrass with a clementine acidity and juicy 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.

This small-lot coffee was hand-picked from Finca El Naranjito, in the picturesque town along “la ruta de las flores” called Concepción de Ataco, Ahuachapán. This farm sits at an elevation of 1,400 meters above sea level overlooking the Pacific Ocean. This specific lot is called “El Hibridal” because most of the coffee trees planted in this lot come from this varietal, an ancient coffee varietal that later became known as Pacas. After the picking process, Partida 76 and 61 are hauled to Beneficio El Recreo where they are depulped, washed and sun dried on clay patios. In the cup, you can expect Partida 61 to present notes of white grape and dried fruit and Partida 76 to taste of tangerine and lemongrass with the acidity of a clementine and a juicy finish.

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

+ Landing in late July

+ more info
X
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.

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

+ Out of stock

+ 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

+ Available now

+ 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

+ Out of stock

+ 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

+ Fresh crop available now

+ 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
Alto La Palma - Community Coffee

+ Fresh crop available now

+ more info
X
Costa Rica La Palma

Region: Tarrazú

Name: La Palma (León Cortes)

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,300 to 1,500 masl

Processing: Washed

Plant varietal: Caturra and Catuaí

Cupping Notes: apple, lemon and banana

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
San Isidro - Community Coffee

+ Fresh crop available now

+ 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 Grade I TP ACEH
+ more info
X
Indonesia Sumatra Tanah Karo Gr.1 TP

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)

Total number of farmers – 700

Total hectares – 800

More Information – Villages near Takengon in the province of Aceh located at the northern end of Sumatra, Indonesia.

origin
certifications
type
farm
additional info
Giraldo
Washed Microlot
La Modesta

+ Packaged in 24 kilo vacuum sealed boxes

+ more info
X
La Modesta

Name of farm: La Modesta

Farmer: Jair Antonio Manco Lopez

Region: Giraldo

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 1,870 masl

Number of coffee trees: 15,966

Estimated production: 40 bags

Plant varietal: Caturra,  Castillo

Total farm area: 4 hectares

Cupping Notes: Fruit bomb, sweet blackberry, honey, floral, jasmine, tea-like

This super special lot placed in the top 3 of Antioquia’s Best Cup – a regional competition involving hundreds of coffees from small family farms.  Due to the elevation, meticulous farming practices, and sun drying, this coffee is a stand-out.  Super clean, fruity, and lighter-bodied.

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

+ Available now

+ 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
Matagalpa
Rainforest Alliance
Strictly High Grown - European Prep
Fara Cafe
+ more info
X
Nicaragua Matagalpa

Origin – Nicaragua

Location at Origin – Matagalpa

Name of Farms – Santa Rita, Las Nubes, San Francisco, El Diamante

Exporter – Fara Cafe

Grade: Strictly High Grown – European Prep

Processing Method – Washed

Altitude – 900 – 1,200 MASL

Certification – Rainforest Alliance

Growing Method – Shade Grown under forest canopy

Variety – Aribica – Bourbon & Caturra

Annual Precipitation – 40-70 inches

Drying Process – Sun Drying

Certifications – Rainforest Alliance Certified

Cupping Notes: Orange acidity, medium to full body, balanced.

Further Information: Fara Coffee produces and exports shade-grown, hand-picked specialty coffee. Fara has been growing 100% SHG Arabica coffee beans on their family-owned farms in the mountainous rainforest of Matagalpa, Nicaragua for five generations.

 

origin
certifications
type
farm
additional info
Santa Barbara - Western Honduras
Rainforest Alliance, Organic
SHG EP
Cooperativa San Antonio

+ Out of Stock!

+ more info
X
Honduras San Antonio

Origin – Honduras

Location – Santa Barbara – western Honduras

Cooperative – Cooperativa San Antonio (group of 12 small farms)

  • El Carretal
  • El Cedro
  • La Casa
  • El Montecito
  • La Esperanza
  • El Mango
  • El Ocote
  • El Liquidambal
  • La Zorra
  • Pinabete
  • El Esfuerzo
  • El Cencilar

Grade – SHB EP

Processing – Washed

Variety – Catimor

Altitude – 1,200 – 1,400 meters

Rainfall -1,000 – 1,500 meters

Certification – Rainforest Alliance, Organic

Cupping notes – Fruit and honey fragrance, earthy, blackberry, red apple. Very juicy with a creamy body and pleasant aftertaste. 

The cooperative benefits over 1500 families through direct and indirect initiatives including the development of community centers, schools, water management, reforestation projects and more. It specifically supports youth through education and scholarships for the children of the producers. 

origin
certifications
type
farm
additional info
Sumatra Mandheling Bies Village
Organic
Sumatra Aceh Gayo - Gr I DP SW
Burni Bies
+ more info
X
Indonesia Sumatra Mandheling

Origin – Aceh Province, Sumatra, Indonesia

Location at Origin – Bies Village, Bies Baru Sub district, Central Aceh

Farm/farmer information – Burni Bies

Name of family at farm – Alamsyah

Grade –  Sumatra Aceh Gayo Grade 1 Organic

Processing method – Semi Washed

Certifications – Organic

Altitude – 1300-1600 meters

Plant Varietal – Ateng, Bergendal, Jember

Multi ethnic community of farmers – Gayonese, Batak, Padang, and Java

Total surface area- 730 hectares of land with 1000 family of farmers

Cupping Notes – Spice, green peppers, with a fruity fragrance, medium to full body, very slight hints of pleasant dark fruit with a lingering sweet and dark chocolate after taste.

origin
certifications
type
farm
additional info
Flores
Fair Trade, Organic
Flores
Komodo
+ more info
X
Indonesia, Komodo

Origin – Indonesia

Location at Origin – Flores

Name of farm – Komodo

Grade – Grade 1

Processing – Semi Washed (Giling Basah)

Certification – Fair Trade, Organic

Altitude – 1200-1800 meters

Plant varietal – Flores

Farm Information –  The coffee trees of Komodo farm are covered by jungles of bamboo and are only minutes away from the world famous island of Komodo, hence the farm’s exotic name. Coffee trees in Flores flourish because of years of distribution of volcanic ash.

Cupping notes – Heavy body, mild acidity, lingering notes of Jasmin and pepper.

origin
certifications
type
farm
additional info
Sumatra Mandheling
Fair Trade
Grade I, Giling Basah
KSU Rahmat Kinara
+ more info
X
Indonesia Sumatra Gayo FT

Origin – Indonesia

Location at Origin – Gayo highland – Central of Aceh

Grade: Grade 1

Name of Farm – KSU Rahmat Kinara in cooperation  with Harapan Bersama

Processing – Giling Basah (Wet Hulled)

Certification – Fair Trade

Altitude – 1,200 – 1,300 masl

Plant varietal – Jember, Ateng, Bourbon, Bergandaal

Cupping notes – Plum, wine, strawberry and orange.  Sweet and very smooth.  Balanced.

Farm Information – 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. These coffee farms have existed since Dutch colonization. 

origin
certifications
type
farm
additional info
Bali
Grade 1
Giling Basah
Bali Paradise
+ more info
X
Indonesia Bali Paradise

Origin – Indonesia

Location at Origin – Bali

Name of farm – Bali Paradise

Grade – Grade 1

Processing – Washed

Altitude – 1200 meters

Plant varietal – Typica

Cupping notes – Heavy bodied with little acidity.  Notes of mild fruit and honey.  Slight grape finish as it cools.

origin
certifications
type
farm
additional info
West Java
Grade I - Giling Basah
Harapan Bersama - Blue Sunda Highland
+ more info
X
Indonesia West Java

Origin – Indonesia

Location at Origin – West Java

Grade: Grade 1

Name of Farm – Harapan Bersama – Blue Sunda Highland

Processing – Giling Basah (Wet Hulled)

Altitude – 1,200 – 1,400 masl

Plant varietal – Linie S, Typica, Jember

Cupping notes – Lemongrass, vanilla, honey.

Farm Information – 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
Harapan Bersama - Bajawa
+ more info
X
Indonesia Flores

Origin – Indonesia

Location at Origin – Flores – Bajawa

Name of farm – Harapan Bersama – Bajawa

Grade – Grade 1

Processing – Washed

Altitude – 1,200 – 1,300 masl

Plant varietal – Linie S, Jember

Cupping notes – Fruity, berry, lemon, tart.  Very bright and well balanced.

Farm Information – This farm is located on an exotic island named Nusa Tenggara Timur where the people have planted coffee generation after generation.

origin
certifications
type
farm
additional info
Sulawesi Toraja
Grade I - Giling Basah
Harapan Bersama - Toraja
+ more info
X
Indonesia Sulawesi Toraja

Origin – Indonesia

Location at Origin – Sulawesi, Toraja

Name of farm – Harapan Bersama – Toraja

Grade – Grade 1

Processing – Giling Basah (wet hulled)

Altitude –  1,200 – 1,300 masl

Plant varietal – Linie S, Jember, Typica

Cupping notes – Caramel, dark chocolate, tobacco.  Great body.

Farm info – 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
Sulawesi Kalossie
Fair Trade, Organic, Grade 1
Washed
Gunung Merah
+ more info
X
Indonesia Sulawesi Kalossie

Origin – Indonesia

Location at Origin – Sulawesi

Name of farm – Gunung Merah

Grade – Grade 1

Processing – Giling Basah

Altitude –  1200-1800m.

Plant varietal – Typica

Certifications – Fair Trade Organic

Cupping notes – Intense body, Clean and sound in cup, nutty and warm notes with a smooth aftertaste.

Farm info – Kalossie is known for producing excellent specialty coffee.

origin
certifications
type
farm
additional info
Mt. Kenya - Nyeri (Northern Kenya)
AA
Bourbon (SL34)
Estate coffee
+ more info
X
Kenya coffee 1

Origin – Kenya

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

Name of farm – group of smallholder producers

Grade – AA

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

Altitude – 1,500 meters – grown on highland slopes

Plant varietal – Bourbon SL 34

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – Slightly savory with notes of chocolate, black currant, and citrus. Bright acidity with good body.

 

origin
certifications
type
farm
additional info
Rainforest Alliance
Grade II
Amazonas
+ more info
X
Peru Grade II

Location – Amazonas, Uctubamba

District – Lonya Grande

Grade – II

Processing method – Washed, sun dried

Altitude – 1,300-1,700 MASL

Annual Rainfall – 1,500mm – 1,200mm

Area of Production – 700 hectares

Number of families – Grown and harvested by 109 families

Varietal – Catimor, Caturra, Typica

 

 

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

+ Fresh crop arriving July 2018

+ more info
X
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

+ Fresh crop arriving July 2018

+ more info
X
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
Guji
Organic
Washed, Grade I
Hambela

+ Fresh crop arriving July 2018

+ more info
X
Guji Hambela Washed

Origin ­­- Ethiopia

Location – Guji Zone

Farm – Hambela

Grade – I

Processing method – Washed

Altitude -1,900 -2,200 MASL (~6,234-7,218 feet)

Annual Rainfall – 1,500mm – 1,200mm

Mean Annual Temperature – 65 – 77 Degrees F.

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: fruity and floral with notes of orange, apricot, watermelon and black currant, clean and balanced

Seventy five kilometers beyond Yirgacheffe, deep in the heart of some of Ethiopia’s best coffee country, METAD’s 200-hectare Hambela farm includes a washing station, dry mill, drying beds and a large warehouse, all in the Oromia state of Guji. 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, employs 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Gedeb. 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
Guji
Organic
Natural, Grade I
Alaka, Hambela

+ Fresh crop arriving July 2018

+ more info
X
Guji Hambela Natural

Origin ­­- Ethiopia

Location – Guji Zone

Farm – Alaka, Hambela, Kebele Association

Grade – I

Processing Method – Natural

Altitude -1,900 to 2,200 masl

Annual Rainfall – 1,500mm to 1,200mm

Mean Annual Temperature – 65 to 77 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: dark fruit, tropical, coconut, delicate, clean, light body

Seventy five kilometers beyond Yirgacheffe, deep in the heart of some of Ethiopia’s best coffee country, METAD’s 200-hectare Hambela farm includes a washing station, dry mill, drying beds and a large warehouse, all in the Oromia state of Guji. 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, employs 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Gedeb. 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
Southern Highlands
Tweega Peaberry
Tembo Coffee Company
+ more info
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Tanzania Tweega Peaberry

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo Coffee Company

Grade –Tweega Peaberry

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon and Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – This coffee has a very clean cup with balanced acidity, sweetness, and body.  Notes of bing cherry, ginger, lime, and fruit cocktail. Pleasant tannin appears as it cools.

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Southern Highlands
Tweega AA
Tembo
+ more info
X
Tanzania Tweega AA

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo

Grade –Tweega AA

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon & Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – Silky with notes of burgundy, pear, and tangerine.  Very refreshing acidity and juicy body.  Fruity finish.

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Valle Umbria
Washed Microlot
Finca La Herrera
+ more info
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Colombia La Herrera Microlot

Name of farm: La Herrera

Region: Andes, Valle Umbria

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 2,032 masl

Plant varietal: Caturra, Colombia, Castillo

Total farm area: 4.38 hectares

Cupping Notes: Cinnamon, lime, watermelon

More information: This small farm is owned and operated by Amado Argiro Rojo and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Buenos Aires
Washed Microlot
La Pareja
+ more info
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Colombia La Pareja Microlot

Name of farm: La Pareja

Region: Andes, Buenos Aires

Processing type: Fully washed.  Dry ferment for 24-26 hours.

Altitude: 1,894 masl

Plant varietal: Caturra, Castillo, Variedad 2000, Catimore

Total farm area: 4 hectares

Cupping Notes: Citrusy, lemongrass, clean, balanced

More information: This small farm is owned and operated by Manuel Hernan Foronda and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Margarita
+ more info
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Colombia La Margarita Microlot

Name of farm: La Margarita

Region: Andes, Antioquia

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 1,900 masl

Plant varietal: Caturra and Colombia

Total farm area: 3.89 hectares

Cupping Notes: Berry, very clean, chocolate, well rounded. 

More information: This small farm is owned and operated by Leonardo Franco Arias and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
El Eden
+ more info
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Colombia El Eden Microlot

Name of farm: El Eden

Region: Andes, Antioquia

Processing type: Fully washed.  Natural ferment for 18-24 hours.  Sun Dired.

Altitude: 2,070 masl

Plant varietal: Caturra, Colombia, Castillo

Total farm area: 2.5 hectares

Cupping Notes: Berry fruit, Juicy, Red apple

More information: This small farm is owned and operated by Jaime Castaneda and his family.  

origin
certifications
type
farm
additional info
Vumba
Catimor Caturra AA
Crake Valley Farm
+ more info
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Zimbabwe AA

Origin – Zimbabwe

Location at Origin – Vumba bordering on Mozambique (eastern highlands of Zimbabwe)

Name of farm – Crake Valley Farm

Grade – AA

Processing – All coffee is washed and coffee effluent is irrigated onto dairy pastures and coffee pulp is made into compost

Altitude – 1,100 meters

Plant varietal – Catimor Caturra and Red Catuai

Total surface area – 50 hectares

Cupping notes – Savory and smooth.  Peanut brittle, maple, nutty.  Bright acidity with notes of honeydoo.

Farm/farmer information – Crake Valley Farm has been growing coffee for the past 50 years. The farm has protected a vast area of forest and has promised to only plant coffee where deforestation has already occurred before the farm was purchased.  The farm provides housing, water, electricity and health care for over 150 workers and their families. There is also a school and community center on the farm for 300 children.

origin
certifications
type
farm
additional info
Chiapas
Organic
Strictly High Grown
Grupo Cascada Jaltenango
+ more info
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Mexico Cascada Jaltenango

Origin – Mexico

Region – Chiapas

Name of farm – Cascada Jaltenango Community Grower Group

Grade – SHG

Processing – Washed & Sundried

Alititude – 1000 – 1350 meters

Certification – Organic

Plant varietal – Typica, Bourbon, Mondo Novo

Our CGG’s are comprised of families throughout Southern Mexico. The Confederacion was founded in 2004 by this writer with the social objective of creating further opportunity through education and training.

Mayan Winds offers a wide variety of Arabica beans which are always 100% shade grown, naturally cultivated, processed and exported directly by indigenous coffee growers.

Cupping notes – Berry, clean, spice

 

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca el LLano
+ more info
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Finca el Llano

Origin – Costa Rica

Location at Origin – San Lorenzo, Tarrazú

Name of farm – Finca el Llano

Family – Luis Hernán Vargas Mora is the owner of this small farm, which is right next to Finca Dalia, owned by his wife Dalia Salazar Padilla.

Grade – Strictly Hard Bean

Processing – Washed

Certification – none

Altitude – 1400 msnm

Plant varietal – Caturra & Catuaí

Total surface area of farm: 3 ha

Total area in production: 3 ha

Cupping notes: Stonefruit, green apple

origin
certifications
type
farm
additional info
San Lorenzo, Tarrazú
Strictly Hard Bean
Finca Dalia
+ more info
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Finca Dalia

Origin – Costa Rica

Location at Origin – San Lorenzo, Tarrazú

Name of farm – Finca Dalia

Family: This small farm is owned by Dalia Salazar Padilla.  She works proudly to grow the highest quality coffees and comes from a coffee-growing family who owns neighboring farms.

Grade: Strictly Hard Bean

Processing: Washed

Altitude: 1,400m

Plant varietal: Caturra & Catuaí

Total surface area of farm: 3 hectares

Total area in production: 3 hectares

Cupping notes:  Honey, plum, fig.  Nutty with notes of cinnamon.  Balanced.

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca el Cerro
+ more info
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Finca el Cerro

Origin – Costa Rica

Location at Origin – Tarrazu

Name of farm – Finca el Cerro

Family – Finca El Cerro is a traditional farm where all the members of the Vargas Mora Family are involved and collaborate to produce high quality coffees.

Grade – Strictly Hard Bean

Processing – Washed

Altitude – 1,450m

Plant varietal – Caturra

Total surface area of farm – 4 ha

Total area in production – 4 ha

Cupping notes – Stonefruit, honey

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca la Pacaya
+ more info
X
Finca la Pacaya

Origin – Costa Rican

Location at Origin – Tarrazu, San Jose

Name of Farm – Finca la Pacaya

Family – Kenneth Madrigal & Christian Vargas (Members of Biocafé Oro Tarrazu)

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 1,500 meters

Plant Varietal – Caturra & Catuai

Total Surface Area – 6 ha

Total area in production – 5 ha

Total natural area not in production – 1 ha is reserved to protect natural waterfalls found on the property.

Cupping Notes – Stone Fruit, Molasses

 

 

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca Lalo
+ more info
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Finca Lalo

Origin – Costa Rica

Location at Origin – Tarrazú

Name of farm – Finca Lalo

Family – This farm is property of Pablo Vargas Salazar, member of the Vargas Mora Family, which all collaborate together in their farms in Tarrazú.

Grade – Strictly Hard Bean

Processing – Washed

Altitude – 1400m

Plant varietal – Caturra & Catuaí

Total surface area of farm – 2 ha

Total area in production – 2 ha

Cupping notes – Stonefruit, apple, brown sugar

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 - Bensa
Grade II
Kori
+ more info
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Sidamo

Origin – Sidamo

Location – Bensa

Name of Farm – Kori

Name of family at Farm – Kekebo Jelo & Eliyas Jelo

Grade – 2

Processing method- Washed

Altitude -1550-2200m

Total area in production – 32 Ha

Total natural area not in production – 62 Ha

Cupping Notes – Very balanced.  Sparkly with a great mouthfeel.  Bright and clean.  Hints of raisin, jasmine, blueberry and citrus.  

origin
certifications
type
farm
additional info
Huila
Rainforest Alliance
Excelso
Cooperativa de Caficultores del Sur del Tolima

+ Out of stock

+ more info
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Huila Coffee

Origin – Colombia

Region – Huila

Cooperative – Cooperativa de Caficultores del Sur del Tolima

Grade – Excelso EP

Processing – Washed.  80% Sundried and 20% mechanical drying (due to rainfall)

Certification – Rainforest Alliance

Coffee growers – 259

Average Altitude – 1,400 – 1,750 meters

Average Farm Size – 5.6 hectares

Coffee growing area – 1,463 hectares

Rainfall – 1,400 mm

Soil – Volcanic soil with high levels of organic matter.

Plant varietal – 70% Caturra, and 30% Castillo

Cupping Notes – Fruit forward, sweet, tangerine, purple grape, clean and balanced

Huila is known for producing some of the best coffees in Colombia.  Coming from a variety of small farms throughout the region, this coffee is grown under the canopy of the rainforest.  Farmers and their families have access to housing and healthcare and their children have access to schools closeby.  Additionally, wildlife is protected through enforcing strict no-hunting rules on farms.  The result is delicious coffee that helps promote sustainability at the farm level.

origin
certifications
type
farm
additional info
Magdalena
Fair Trade, Organic
Supremo
The Association of Indigenous Agroecologicos (ANEI)
+ more info
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Colombia ANEI

Origin – Colombia

Location at Origin – Santa Marta, Cesar, Magdalena Regions

Grade – Supremo

Processing – Washed, Traditional depulping, fermentation, and sun drying

Certification – Fair Trade, Organic

Average Altitude – 1,700 meters

Average Farm Size –4.3 Hectares

Coffee growing area – 5,368 hectares

Rainfall – 1,500 – 2,500 mm

Temperature – 17 – 24 °c

Soil – Volcanic soil with high levels of organic matter.

Harvest Period – October , November, December, January

Plant varietal – Typica 62%, Caturra 23%, Colombiana 15%

Information – ANEI, or the “Asociación de Productores Agroecológicos Indígenas y Campesinos de la Sierra Nevada de Santa Marta y Serranía del Perijá”, is an organization that was created in 1996 to organize and strengthen eco-agricultural practices. Also looking to promote and preserve the indigenous and farming practices of this northern, ancestrally rich region. More than 600 indigenous families of four ethnic groups –the Arhuacos, Koguis, Kankuamos and Wilmas – and farmers from the region make up the organization. They share one vision: to protect their forests, mountains, rivers and animals through sustainable programs and projects that conserve natural resources and improve the community’s standard of living and preservation of their ancestral heritage.

Video

Cupping Notes – Cherry, Sweet Apricot, Smooth, Medium Body

origin
certifications
type
farm
additional info
Antigua
Strictly Hard Bean
Iglesias

+ Out of stock

+ 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
Huehuetenango
Strictly Hard Bean
Finca El Paternal & Finca Nueva Palmira

+ Available now

+ 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
Tanzania
AA
Tembo

+ Available now

+ more info
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Swiss Water Tanzania AA

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo

Grade –Tweega AA

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon & Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – Dry acidity, balanced

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Colombia
Excelso EP

+ Available now

+ more info
X
Swiss Water Colombia EP

One of our freshest decaf options, this Colombia Excelso 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
Brazil
Rainforest Alliance
NY 2/3 17/18
Cerrado
origin
certifications
type
farm
additional info
Mexico
HG, Altura
Finca Nextlalpa
origin
certifications
type
farm
additional info
Caranavi
AAA
Associacion Ecologica de Caficultores de Rosario

+ Out of stock!

+ more info
X
Bolivia AAA

Origin: Bolivia

Location at Origin: Caranavi – Rosario Entre Rios

Grade: AAA

Name of Cooperative: AECAR (Associacion Ecologica de Caficultores de Rosario)

Processing: Washed

Altitude: 1,200 to 1,400 masl

Plant Varietal: Criolla and Caturra

Cupping Notes: lime, bright, clean, balanced

origin
certifications
type
farm
additional info
Southern Highlands
Tweega AA
3 Microlots
+ more info
X
Tanzania Microlots

Lot names – Twinza, Iwezya, Iwiji

Region – Mbeya, Southern Highlands

Altitudes – 1,600-1,851 masl

Villages – Idunda, Mdolezi, Iwiji

Milling – The 3 groups mill their coffee on their own farms by hand.

Average Farm Size – 2 acres per farmer. See number of farmers in the attached sheet 

Processing – Fully washed coffee

Drying method – Lay coffee on drying tables for 8 to 14 days 
Plant varietal – Bourbon, Kent

Cupping Notes:

Iwiji – Orange, Butterscotch

Twinza – Tangerine acidity, medium body, balanced

Iwezya – Balanced acidity with good sweetness.  Slight ginger.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
Alto de Macanas
+ more info
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Alto de Macanas

Name of Farm: Alto de Macanas

Farmer: Omar Humberto Hoyos

Region: Antioquia

Processing type: Fully washed and patio dried

Fermentation: 24 to 48 hours

Altitude: 1,910 masl

Plant varietal: Caturra, Variety 2000, Castillo

Total farm area: 2.7 hectares

Total farm area in production: 1.53 hectares

Cupping Notes: milk chocolate, banana, tropical, with a stone fruit fragrance

For over fifteen years, producer Omar Humberto Hoyos has operated a farm he calls Alto de Macanas, a property that sits at an altitude of 1,910 meters near the coffee trading town of Andes, Antioquia. Hoyos and his wife work year-round, tending to nearly 7,000 coffee trees along steep hillsides surrounding their home. With a total of 1.6 hectares, the family produces around 40 bags per year in partnership with the De Los Andes Cooperative. Their farm includes a private wet mill and fermentation basin, plus a sliding roof feature, which protects the parchment that sun-dries on the patio on top of the couple’s home.

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

+ Fresh crop available now

+ more info
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Colombia Finca La Cascada

Region: Antioquia

Variety: Caturra, Castillo and Colombia

Altitude: 1,500 to 2,000 masl

Drying Process: Mechanical and solar

Fermentation: 12 to 30 hours

Notes: floral, green apple, orange, pineapple, clean, bright, graham cracker finish

origin
certifications
type
farm
additional info
Cantón Calama Provincia Caranavi
Fair Trade, Organic
AAA
Cooperativa Mejillones
+ more info
X
Bolivia Cooperativa Mejillones

Origin – Bolivia

Location at Origin – Caranavi – Cantón Calama Provincia Caranavi del departamento de La Paz

Name of Cooperative – Cooperativa Mejillones

Processing – Washed, Sun-Dried

Altitude – 1,500 – 1,700 masl

Plant varietal – Typica, Catuai

Certification – Fair Trade Organic

More Information – The Mejillones cooperative was founded in 1988 when the original 20 farmer members came together to promote organic practices and quality coffee production in the region. Today they produce 3,750,000 pounds of green coffee annually.

Mejillones Commercial Manager Marcial Huanca is certified as a Q-grader and has judged at Cup of Excellence and Cup of Fair Trade competitions. On average, Mejillones producers own 4-8 hectares of land, with much of that dedicated to coffee. Wet processing is done individually on site.

origin
certifications
type
farm
additional info
Minas Gerais & Sao Paulo
Rainforest Alliance
17/18 screen, Natural
Monte Verde, Faz. São Vicente, Faz. Padre Victor

+ Fresh crop available now

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Brazil FAL

Origin: Brazil

Farm Manager: Cassio Martins

Location at Origin: Minas Gerais & Sao Paulo

Name of Farms: Monte Verde, São Vicente and Padre Victor

Varietal: Yellow Bourbon, Acaiá, Mundo Novo, Catuai, Catucaí, Red Bourbon and Icatu

Grade: 17/18 Screen

Processing: Natural

Certification: Rainforest Alliance

Altitude: 950 to 1,300 meters

Fazenda Monte Verde is an award-winning farm in the region of Sul de Minas, in the state of Minas Gerais. With elevation ranging from 1000 to 1260 meters (3100 to 4300 feet) above sea level, Monte Verde is situated in a geographically advantageous coffee-growing region and produces six different varieties on 573 hectares alongside 169 hectares of natural reserve lands. The farm has a focus on long-term sustainability and has incorporated an array of modern practices, such as satellite-guided precision agriculture. Much of the staff has been working on the farm for over 5 years while some have have worked on the farm their entire lives. Many workers from the younger generations took their first job on Monte Verde. Members of the staff demonstrate a solid commitment to quality coffee production and take pride in their work.

The farm was selected as a Brazil Cup of Excellence finalist in 2011, 2012 and 2013 and won first place in the 2012 EMATER, Minas Gerais State Quality Contest Natural and Pulp Natural categories.The farm is Rainforest Alliance certified and in its 5th year as “CERTIFICA MINAS”.

The farm is notable for its rich diversity of bird species, including orange and green billed Toucans, hawks, and parrots. Endangered wolf species hunt rats in the pasture and a troop of monkeys are often heard but rarely seen. Occasionally, one can see “micros” or very small black monkeys with white faces. The region is representative of three biomes, including Atlantic Forest, Cerrado and Caatinga, and the farm contains 417 acres of natural reserve.

origin
certifications
type
farm
additional info
Marcala
Organic
Strictly High Grown
COMSA
+ more info
X
Honduras Organic Marcala

Region: Marcala

Producer Group: COMSA

Certification: Organic

Altitude: 1400 to 1600 masl

Processing: Washed

Plant Varietal: Lepira, Catui, Ihcafe 90

Rainy Season: May to November

Harvest Season: December to May

Flowering Season: February to May

Cupping Notes: floral, jasmine, sweet, very clean, great acidity

COMSA is a coffee producers’ association in the Marcala region of La Paz, Honduras, which aims to achieve economic, social and environmental objectives as a strategy for poverty reduction and the promotion of sustainable development. “COMSA promotes the full transformation of people, through the implementation of values as justice, solidarity, peace and reconciliation of the human begun with cosmos, mother earth and itself.”

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Cuesta - Community Coffee

+ Fresh crop available now

+ 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: bakers chocolate, banana, orange, vanilla finish

origin
certifications
type
farm
additional info
Chiapas
Organic
Strictly High Grown
Sierra Madre
+ more info
X
Mexico Sierra Madre
Farm – Community Grower Group: Grupo Bellavista

Region – Southern Sierra Madre

Processing type – Wet Processing Sun Dried

Altitude – 1200 – 1400 meters

Plant varietal – Typica, Borbon, Mondo Novo

Total farm area – 60 Hectars

Avg. Rainfall Yearly – 1500 millimeters/59 inches

Trees – Chalum, Cypress, Pine, Rosewood, Sabino, Manzanilla & Oak

CGG members: 60

Women: 17

Men: 43

Total members: 5000

Total Groups: 17

Community Impact: 10 Municipalities/ 156 communities in Chiapas

2 municipalities Oaxaca/21 communities

Puebla/ 3 municipalities/11 communities

Our CGG’s are comprised of families throughout Southern Mexico. The Confederacion was founded in 2004 by this writer with the social objective of creating further opportunity through education and training.

Mayan Winds offers a wide variety of Arabica beans which are always 100% shade grown, naturally cultivated, processed and exported directly by indigenous coffee growers.

Cupping Notes – Floral, peach, chocolatey body

origin
certifications
type
farm
additional info
Jinotega
Manos de Mujer
Strictly High Grown
Tierra Madre
+ more info
X
Nicaragua Tierra Madre

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Harvest – October to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

“Aldea Global just became the first small farmers association in Nicaragua to certify exclusively it’s women’s members specialty produced coffee below the seal ‘Con Manos de Mujer’ (With Women’s Hands).

Since 2002 we invest in women’s empowerment via micro-loans to increase entrepreneurial activities. In 2012 via our women’s specialty coffee sales, we facilitate land titles in her name. In Nicaragua, on 15% of women have land titles – key to accessing micro-credit loans for production as well as changing land tenure for future generations – permitting a better quality of life for her family” – Aldea Global

origin
certifications
type
farm
additional info
Jinotega
Strictly High Grown
Colibri Azul
+ more info
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Nicaragua Colibri Azul

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Average Farm Size – 3 hectares

Harvest – December to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

Colibri Azul is produced around “Cerro Datanli -El Diablo”, a natural reserve known for its biological diversity, tropical cloud forest and the quality of their coffee. The reserve refuges about 250 species of birds, protects at least 4 bird species in danger of extinction, including the Colibri (hummingbird).

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

origin
certifications
type
farm
additional info
Jinotega
Rainforest Alliance
Strictly High Grown
+ 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 & Catuai

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.

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

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

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

origin
certifications
type
farm
additional info
Southern Nyamagabe
Ibisi Mountain

+ Out of stock

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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
Ruvumbu

+ Out of stock

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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
Naturally-Processed Microlot
La Conchita

+ Out of stock

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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
Los Jazmines

+ Out of stock

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Colombia Los Jazmines Microlot

Name of Farm: Los Jazmines

Farmer: Hector Dario Gil Bedoya

Region: Andes, Antioquia

Processing type: Fully washed

Fermentation: 18 to 24 hours

Altitude: 1,920 masl

Plant varietal: Caturra and Colombia

Total farm area: 2.5 hectares

Cupping Notes: apricot, citrus, caramel, spice, bright

“Life is full of downturns,” producer Hector Dario Gil Bedoya explains, “but if every day we put a bit of morality into our work, dreams can be reached.” Hector grew up with his parents and four brothers in the Valle del Cauca. Together they learned not only how to cultivate coffee, but also to appreciate their quiet lives in the countryside after being forced to move to the Quebrada Arriba district because of violence in Cauca. Now that he and his family have found peace in Andes, Hector cares for 11,000 coffee trees alongside his wife, Dora Alba Diaz, who he considers to be a perfect ally in his coffee business. Together, they cultivate 2.5 hectares at an elevation of 1,920 meters, processing the coffee for a 24-hour fermentation period in a majolica-plated, or earthenware, tank.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Pareja

+ Out of stock

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Colombia La Pareja Microlot

Name of Farm: La Pareja

Farmer: Manuel Hernan Foronda Gallego

Region: Antioquia

Processing type: Fully washed and patio dried

Fermentation: 24 to 26 hours

Altitude: 1,894 masl

Plant varietal: Caturra, Variety 2000, Castillo, Catimore

Total farm area: 5.73 hectares

Total farm area in production: 2 hectares

Cupping Notes: peach, strawberry jam, tealike, juicy and complex

Manuel Hernan Foronda Gallego lives and works in the Alto Cañaveral village, a community in the Buenos Aires township of Andes. With his wife and five adult children, Manuel cultivates 14,000 trees on a 5.73 hectare property, which sits at 1,894 meters above sea level. He and his wife, Blanca Ligia Baena Osorio, de-pulp coffee daily and complete the fermentation process in stainless steel tanks over 24 to 26 hours. Manuel and his family sun dry the coffee for an average of 13 days, fertilize their farm twice a year, and refrain from pesticide use, combating challenges such as coffee rust by relying “on the love I feel for growing coffee to get up and continue.”

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
El Eden

+ Out of stock

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Colombia El Eden Microlot

Name of Farm: El Eden

Farmer: Jaime Alberto Castañeda Cardona

Region: Antioquia

Processing type: Fully washed

Fermentation: 18 to 24 hours

Altitude: 2,070 masl

Plant varietal: Caturra and Colombia

Total farm area in production: 2.5 hectares

Cupping Notes: orange, red apple, honey, bright acidity, blackberry finish

Ten years ago, producer Jaime Alberto Castañeda Cardona and his wife purchased a farm called El Eden. A dream they created after they began to date, Jaime and his wife, Claudia Patricia Restrepo, utilized their childhood experiences of assisting on their individual families’ coffee farms to build a business they could pass on to their own two children.

Jaime inherited his love for coffee from his mother, Maria Dolores Cardona, who he began to help on the farm at the age of 10. He grew up with his parents and two sisters on their family farm, Finca La Borrajita, an environment that gives him the inspiration to continue to grow his own coffee business even with its ever-present challenges.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Divisa

+ Out of stock

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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 Natural Centroamericano

+ Out of stock

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Aquiares Natural Centroamericano

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing type: Naturally-processed with a 2-day pre-drying period on cement before drying for 20 to 25 days on raised beds

Altitude: 1,150 to 1,250 masl

Plant Varietal: Centroamericano (Sarchimor T5296 and Rume Sudan)

Harvest Dates: October 2017 to January 2018

Cupping Notes: strawberry, honeysuckle, jasmine, starfruit and black cherry

A cross between Rume Sudan from Ethiopia and Sarchimor from Central America, this variety has successfully adapted to the shaded conditions of the Aquiares farm, similar to the forests in which it grows in Ethiopia. The cherries from this F1 hybrid are spread in a patio for solar drying, without previously removing the pulp that surrounds the bean. Over a slow drying process which takes up to 3 weeks, the beans absorb traces of the alcohols and sugars that make up the fruit of the cherry, resulting in a floral, fruit-forward cup.

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

+ Now available

+ 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

+ Now available

+ 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
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: dark chocolate, graham cracker, red grape

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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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
Finca El Naranjito

+ Landing in late July

+ more info
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Mapache Partida 61

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

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

Altitude: 1,400 masl

Plant Varietal: Pacamara, Bourbon, Pacas, Yellow Caturra, Sampacho

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.

This small-lot coffee was hand-picked from Finca El Naranjito, in the picturesque town along “la ruta de las flores” called Concepción de Ataco, Ahuachapán. This farm sits at an elevation of 1,400 meters above sea level overlooking the Pacific Ocean. This specific lot is called “El Hibridal” because most of the coffee trees planted in this lot come from this varietal, an ancient coffee varietal that later became known as Pacas. After the picking process, Partida 76 and 61 are hauled to Beneficio El Recreo where they are depulped, washed and sun dried on clay patios. In the cup, you can expect Partida 61 to present notes of white grape and dried fruit and Partida 76 to taste of tangerine and lemongrass with the acidity of a clementine and a juicy finish.

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

+ Landing in late July

+ more info
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Mapache Partida 76

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

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

Altitude: 1,400 masl

Plant Varietal: Pacamara, Bourbon, Pacas, Yellow Caturra, Sampacho

Cupping Notes: tangerine and lemongrass with a clementine acidity and juicy 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.

This small-lot coffee was hand-picked from Finca El Naranjito, in the picturesque town along “la ruta de las flores” called Concepción de Ataco, Ahuachapán. This farm sits at an elevation of 1,400 meters above sea level overlooking the Pacific Ocean. This specific lot is called “El Hibridal” because most of the coffee trees planted in this lot come from this varietal, an ancient coffee varietal that later became known as Pacas. After the picking process, Partida 76 and 61 are hauled to Beneficio El Recreo where they are depulped, washed and sun dried on clay patios. In the cup, you can expect Partida 61 to present notes of white grape and dried fruit and Partida 76 to taste of tangerine and lemongrass with the acidity of a clementine and a juicy finish.

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

+ Landing in late July

+ more info
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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.

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

+ Out of stock

+ more info
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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.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Natural

+ Available now

+ 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

+ Out of stock

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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

+ Fresh crop available now

+ 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
Alto La Palma - Community Coffee

+ Fresh crop available now

+ more info
X
Costa Rica La Palma

Region: Tarrazú

Name: La Palma (León Cortes)

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,300 to 1,500 masl

Processing: Washed

Plant varietal: Caturra and Catuaí

Cupping Notes: apple, lemon and banana

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
San Isidro - Community Coffee

+ Fresh crop available now

+ 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 Grade I TP ACEH
+ more info
X
Indonesia Sumatra Tanah Karo Gr.1 TP

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)

Total number of farmers – 700

Total hectares – 800

More Information – Villages near Takengon in the province of Aceh located at the northern end of Sumatra, Indonesia.

origin
certifications
type
farm
additional info
Giraldo
Washed Microlot
La Modesta

+ Packaged in 24 kilo vacuum sealed boxes

+ more info
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La Modesta

Name of farm: La Modesta

Farmer: Jair Antonio Manco Lopez

Region: Giraldo

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 1,870 masl

Number of coffee trees: 15,966

Estimated production: 40 bags

Plant varietal: Caturra,  Castillo

Total farm area: 4 hectares

Cupping Notes: Fruit bomb, sweet blackberry, honey, floral, jasmine, tea-like

This super special lot placed in the top 3 of Antioquia’s Best Cup – a regional competition involving hundreds of coffees from small family farms.  Due to the elevation, meticulous farming practices, and sun drying, this coffee is a stand-out.  Super clean, fruity, and lighter-bodied.

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

+ Available now

+ 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
Matagalpa
Rainforest Alliance
Strictly High Grown - European Prep
Fara Cafe
+ more info
X
Nicaragua Matagalpa

Origin – Nicaragua

Location at Origin – Matagalpa

Name of Farms – Santa Rita, Las Nubes, San Francisco, El Diamante

Exporter – Fara Cafe

Grade: Strictly High Grown – European Prep

Processing Method – Washed

Altitude – 900 – 1,200 MASL

Certification – Rainforest Alliance

Growing Method – Shade Grown under forest canopy

Variety – Aribica – Bourbon & Caturra

Annual Precipitation – 40-70 inches

Drying Process – Sun Drying

Certifications – Rainforest Alliance Certified

Cupping Notes: Orange acidity, medium to full body, balanced.

Further Information: Fara Coffee produces and exports shade-grown, hand-picked specialty coffee. Fara has been growing 100% SHG Arabica coffee beans on their family-owned farms in the mountainous rainforest of Matagalpa, Nicaragua for five generations.

 

origin
certifications
type
farm
additional info
Santa Barbara - Western Honduras
Rainforest Alliance, Organic
SHG EP
Cooperativa San Antonio

+ Out of Stock!

+ more info
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Honduras San Antonio

Origin – Honduras

Location – Santa Barbara – western Honduras

Cooperative – Cooperativa San Antonio (group of 12 small farms)

  • El Carretal
  • El Cedro
  • La Casa
  • El Montecito
  • La Esperanza
  • El Mango
  • El Ocote
  • El Liquidambal
  • La Zorra
  • Pinabete
  • El Esfuerzo
  • El Cencilar

Grade – SHB EP

Processing – Washed

Variety – Catimor

Altitude – 1,200 – 1,400 meters

Rainfall -1,000 – 1,500 meters

Certification – Rainforest Alliance, Organic

Cupping notes – Fruit and honey fragrance, earthy, blackberry, red apple. Very juicy with a creamy body and pleasant aftertaste. 

The cooperative benefits over 1500 families through direct and indirect initiatives including the development of community centers, schools, water management, reforestation projects and more. It specifically supports youth through education and scholarships for the children of the producers. 

origin
certifications
type
farm
additional info
Sumatra Mandheling Bies Village
Organic
Sumatra Aceh Gayo - Gr I DP SW
Burni Bies
+ more info
X
Indonesia Sumatra Mandheling

Origin – Aceh Province, Sumatra, Indonesia

Location at Origin – Bies Village, Bies Baru Sub district, Central Aceh

Farm/farmer information – Burni Bies

Name of family at farm – Alamsyah

Grade –  Sumatra Aceh Gayo Grade 1 Organic

Processing method – Semi Washed

Certifications – Organic

Altitude – 1300-1600 meters

Plant Varietal – Ateng, Bergendal, Jember

Multi ethnic community of farmers – Gayonese, Batak, Padang, and Java

Total surface area- 730 hectares of land with 1000 family of farmers

Cupping Notes – Spice, green peppers, with a fruity fragrance, medium to full body, very slight hints of pleasant dark fruit with a lingering sweet and dark chocolate after taste.

origin
certifications
type
farm
additional info
Flores
Fair Trade, Organic
Flores
Komodo
+ more info
X
Indonesia, Komodo

Origin – Indonesia

Location at Origin – Flores

Name of farm – Komodo

Grade – Grade 1

Processing – Semi Washed (Giling Basah)

Certification – Fair Trade, Organic

Altitude – 1200-1800 meters

Plant varietal – Flores

Farm Information –  The coffee trees of Komodo farm are covered by jungles of bamboo and are only minutes away from the world famous island of Komodo, hence the farm’s exotic name. Coffee trees in Flores flourish because of years of distribution of volcanic ash.

Cupping notes – Heavy body, mild acidity, lingering notes of Jasmin and pepper.

origin
certifications
type
farm
additional info
Sumatra Mandheling
Fair Trade
Grade I, Giling Basah
KSU Rahmat Kinara
+ more info
X
Indonesia Sumatra Gayo FT

Origin – Indonesia

Location at Origin – Gayo highland – Central of Aceh

Grade: Grade 1

Name of Farm – KSU Rahmat Kinara in cooperation  with Harapan Bersama

Processing – Giling Basah (Wet Hulled)

Certification – Fair Trade

Altitude – 1,200 – 1,300 masl

Plant varietal – Jember, Ateng, Bourbon, Bergandaal

Cupping notes – Plum, wine, strawberry and orange.  Sweet and very smooth.  Balanced.

Farm Information – 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. These coffee farms have existed since Dutch colonization. 

origin
certifications
type
farm
additional info
Bali
Grade 1
Giling Basah
Bali Paradise
+ more info
X
Indonesia Bali Paradise

Origin – Indonesia

Location at Origin – Bali

Name of farm – Bali Paradise

Grade – Grade 1

Processing – Washed

Altitude – 1200 meters

Plant varietal – Typica

Cupping notes – Heavy bodied with little acidity.  Notes of mild fruit and honey.  Slight grape finish as it cools.

origin
certifications
type
farm
additional info
West Java
Grade I - Giling Basah
Harapan Bersama - Blue Sunda Highland
+ more info
X
Indonesia West Java

Origin – Indonesia

Location at Origin – West Java

Grade: Grade 1

Name of Farm – Harapan Bersama – Blue Sunda Highland

Processing – Giling Basah (Wet Hulled)

Altitude – 1,200 – 1,400 masl

Plant varietal – Linie S, Typica, Jember

Cupping notes – Lemongrass, vanilla, honey.

Farm Information – 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
Harapan Bersama - Bajawa
+ more info
X
Indonesia Flores

Origin – Indonesia

Location at Origin – Flores – Bajawa

Name of farm – Harapan Bersama – Bajawa

Grade – Grade 1

Processing – Washed

Altitude – 1,200 – 1,300 masl

Plant varietal – Linie S, Jember

Cupping notes – Fruity, berry, lemon, tart.  Very bright and well balanced.

Farm Information – This farm is located on an exotic island named Nusa Tenggara Timur where the people have planted coffee generation after generation.

origin
certifications
type
farm
additional info
Sulawesi Toraja
Grade I - Giling Basah
Harapan Bersama - Toraja
+ more info
X
Indonesia Sulawesi Toraja

Origin – Indonesia

Location at Origin – Sulawesi, Toraja

Name of farm – Harapan Bersama – Toraja

Grade – Grade 1

Processing – Giling Basah (wet hulled)

Altitude –  1,200 – 1,300 masl

Plant varietal – Linie S, Jember, Typica

Cupping notes – Caramel, dark chocolate, tobacco.  Great body.

Farm info – 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
Sulawesi Kalossie
Fair Trade, Organic, Grade 1
Washed
Gunung Merah
+ more info
X
Indonesia Sulawesi Kalossie

Origin – Indonesia

Location at Origin – Sulawesi

Name of farm – Gunung Merah

Grade – Grade 1

Processing – Giling Basah

Altitude –  1200-1800m.

Plant varietal – Typica

Certifications – Fair Trade Organic

Cupping notes – Intense body, Clean and sound in cup, nutty and warm notes with a smooth aftertaste.

Farm info – Kalossie is known for producing excellent specialty coffee.

origin
certifications
type
farm
additional info
Mt. Kenya - Nyeri (Northern Kenya)
AA
Bourbon (SL34)
Estate coffee
+ more info
X
Kenya coffee 1

Origin – Kenya

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

Name of farm – group of smallholder producers

Grade – AA

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

Altitude – 1,500 meters – grown on highland slopes

Plant varietal – Bourbon SL 34

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – Slightly savory with notes of chocolate, black currant, and citrus. Bright acidity with good body.

 

origin
certifications
type
farm
additional info
Rainforest Alliance
Grade II
Amazonas
+ more info
X
Peru Grade II

Location – Amazonas, Uctubamba

District – Lonya Grande

Grade – II

Processing method – Washed, sun dried

Altitude – 1,300-1,700 MASL

Annual Rainfall – 1,500mm – 1,200mm

Area of Production – 700 hectares

Number of families – Grown and harvested by 109 families

Varietal – Catimor, Caturra, Typica

 

 

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

+ Fresh crop arriving July 2018

+ more info
X
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

+ Fresh crop arriving July 2018

+ more info
X
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
Guji
Organic
Washed, Grade I
Hambela

+ Fresh crop arriving July 2018

+ more info
X
Guji Hambela Washed

Origin ­­- Ethiopia

Location – Guji Zone

Farm – Hambela

Grade – I

Processing method – Washed

Altitude -1,900 -2,200 MASL (~6,234-7,218 feet)

Annual Rainfall – 1,500mm – 1,200mm

Mean Annual Temperature – 65 – 77 Degrees F.

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: fruity and floral with notes of orange, apricot, watermelon and black currant, clean and balanced

Seventy five kilometers beyond Yirgacheffe, deep in the heart of some of Ethiopia’s best coffee country, METAD’s 200-hectare Hambela farm includes a washing station, dry mill, drying beds and a large warehouse, all in the Oromia state of Guji. 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, employs 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Gedeb. 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
Guji
Organic
Natural, Grade I
Alaka, Hambela

+ Fresh crop arriving July 2018

+ more info
X
Guji Hambela Natural

Origin ­­- Ethiopia

Location – Guji Zone

Farm – Alaka, Hambela, Kebele Association

Grade – I

Processing Method – Natural

Altitude -1,900 to 2,200 masl

Annual Rainfall – 1,500mm to 1,200mm

Mean Annual Temperature – 65 to 77 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: dark fruit, tropical, coconut, delicate, clean, light body

Seventy five kilometers beyond Yirgacheffe, deep in the heart of some of Ethiopia’s best coffee country, METAD’s 200-hectare Hambela farm includes a washing station, dry mill, drying beds and a large warehouse, all in the Oromia state of Guji. 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, employs 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Gedeb. 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
Southern Highlands
Tweega Peaberry
Tembo Coffee Company
+ more info
X
Tanzania Tweega Peaberry

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo Coffee Company

Grade –Tweega Peaberry

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon and Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – This coffee has a very clean cup with balanced acidity, sweetness, and body.  Notes of bing cherry, ginger, lime, and fruit cocktail. Pleasant tannin appears as it cools.

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Southern Highlands
Tweega AA
Tembo
+ more info
X
Tanzania Tweega AA

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo

Grade –Tweega AA

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon & Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – Silky with notes of burgundy, pear, and tangerine.  Very refreshing acidity and juicy body.  Fruity finish.

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Valle Umbria
Washed Microlot
Finca La Herrera
+ more info
X
Colombia La Herrera Microlot

Name of farm: La Herrera

Region: Andes, Valle Umbria

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 2,032 masl

Plant varietal: Caturra, Colombia, Castillo

Total farm area: 4.38 hectares

Cupping Notes: Cinnamon, lime, watermelon

More information: This small farm is owned and operated by Amado Argiro Rojo and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Buenos Aires
Washed Microlot
La Pareja
+ more info
X
Colombia La Pareja Microlot

Name of farm: La Pareja

Region: Andes, Buenos Aires

Processing type: Fully washed.  Dry ferment for 24-26 hours.

Altitude: 1,894 masl

Plant varietal: Caturra, Castillo, Variedad 2000, Catimore

Total farm area: 4 hectares

Cupping Notes: Citrusy, lemongrass, clean, balanced

More information: This small farm is owned and operated by Manuel Hernan Foronda and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Margarita
+ more info
X
Colombia La Margarita Microlot

Name of farm: La Margarita

Region: Andes, Antioquia

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 1,900 masl

Plant varietal: Caturra and Colombia

Total farm area: 3.89 hectares

Cupping Notes: Berry, very clean, chocolate, well rounded. 

More information: This small farm is owned and operated by Leonardo Franco Arias and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
El Eden
+ more info
X
Colombia El Eden Microlot

Name of farm: El Eden

Region: Andes, Antioquia

Processing type: Fully washed.  Natural ferment for 18-24 hours.  Sun Dired.

Altitude: 2,070 masl

Plant varietal: Caturra, Colombia, Castillo

Total farm area: 2.5 hectares

Cupping Notes: Berry fruit, Juicy, Red apple

More information: This small farm is owned and operated by Jaime Castaneda and his family.  

origin
certifications
type
farm
additional info
Vumba
Catimor Caturra AA
Crake Valley Farm
+ more info
X
Zimbabwe AA

Origin – Zimbabwe

Location at Origin – Vumba bordering on Mozambique (eastern highlands of Zimbabwe)

Name of farm – Crake Valley Farm

Grade – AA

Processing – All coffee is washed and coffee effluent is irrigated onto dairy pastures and coffee pulp is made into compost

Altitude – 1,100 meters

Plant varietal – Catimor Caturra and Red Catuai

Total surface area – 50 hectares

Cupping notes – Savory and smooth.  Peanut brittle, maple, nutty.  Bright acidity with notes of honeydoo.

Farm/farmer information – Crake Valley Farm has been growing coffee for the past 50 years. The farm has protected a vast area of forest and has promised to only plant coffee where deforestation has already occurred before the farm was purchased.  The farm provides housing, water, electricity and health care for over 150 workers and their families. There is also a school and community center on the farm for 300 children.

origin
certifications
type
farm
additional info
Chiapas
Organic
Strictly High Grown
Grupo Cascada Jaltenango
+ more info
X
Mexico Cascada Jaltenango

Origin – Mexico

Region – Chiapas

Name of farm – Cascada Jaltenango Community Grower Group

Grade – SHG

Processing – Washed & Sundried

Alititude – 1000 – 1350 meters

Certification – Organic

Plant varietal – Typica, Bourbon, Mondo Novo

Our CGG’s are comprised of families throughout Southern Mexico. The Confederacion was founded in 2004 by this writer with the social objective of creating further opportunity through education and training.

Mayan Winds offers a wide variety of Arabica beans which are always 100% shade grown, naturally cultivated, processed and exported directly by indigenous coffee growers.

Cupping notes – Berry, clean, spice

 

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca el LLano
+ more info
X
Finca el Llano

Origin – Costa Rica

Location at Origin – San Lorenzo, Tarrazú

Name of farm – Finca el Llano

Family – Luis Hernán Vargas Mora is the owner of this small farm, which is right next to Finca Dalia, owned by his wife Dalia Salazar Padilla.

Grade – Strictly Hard Bean

Processing – Washed

Certification – none

Altitude – 1400 msnm

Plant varietal – Caturra & Catuaí

Total surface area of farm: 3 ha

Total area in production: 3 ha

Cupping notes: Stonefruit, green apple

origin
certifications
type
farm
additional info
San Lorenzo, Tarrazú
Strictly Hard Bean
Finca Dalia
+ more info
X
Finca Dalia

Origin – Costa Rica

Location at Origin – San Lorenzo, Tarrazú

Name of farm – Finca Dalia

Family: This small farm is owned by Dalia Salazar Padilla.  She works proudly to grow the highest quality coffees and comes from a coffee-growing family who owns neighboring farms.

Grade: Strictly Hard Bean

Processing: Washed

Altitude: 1,400m

Plant varietal: Caturra & Catuaí

Total surface area of farm: 3 hectares

Total area in production: 3 hectares

Cupping notes:  Honey, plum, fig.  Nutty with notes of cinnamon.  Balanced.

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca el Cerro
+ more info
X
Finca el Cerro

Origin – Costa Rica

Location at Origin – Tarrazu

Name of farm – Finca el Cerro

Family – Finca El Cerro is a traditional farm where all the members of the Vargas Mora Family are involved and collaborate to produce high quality coffees.

Grade – Strictly Hard Bean

Processing – Washed

Altitude – 1,450m

Plant varietal – Caturra

Total surface area of farm – 4 ha

Total area in production – 4 ha

Cupping notes – Stonefruit, honey

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca la Pacaya
+ more info
X
Finca la Pacaya

Origin – Costa Rican

Location at Origin – Tarrazu, San Jose

Name of Farm – Finca la Pacaya

Family – Kenneth Madrigal & Christian Vargas (Members of Biocafé Oro Tarrazu)

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 1,500 meters

Plant Varietal – Caturra & Catuai

Total Surface Area – 6 ha

Total area in production – 5 ha

Total natural area not in production – 1 ha is reserved to protect natural waterfalls found on the property.

Cupping Notes – Stone Fruit, Molasses

 

 

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca Lalo
+ more info
X
Finca Lalo

Origin – Costa Rica

Location at Origin – Tarrazú

Name of farm – Finca Lalo

Family – This farm is property of Pablo Vargas Salazar, member of the Vargas Mora Family, which all collaborate together in their farms in Tarrazú.

Grade – Strictly Hard Bean

Processing – Washed

Altitude – 1400m

Plant varietal – Caturra & Catuaí

Total surface area of farm – 2 ha

Total area in production – 2 ha

Cupping notes – Stonefruit, apple, brown sugar

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 - Bensa
Grade II
Kori
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Sidamo

Origin – Sidamo

Location – Bensa

Name of Farm – Kori

Name of family at Farm – Kekebo Jelo & Eliyas Jelo

Grade – 2

Processing method- Washed

Altitude -1550-2200m

Total area in production – 32 Ha

Total natural area not in production – 62 Ha

Cupping Notes – Very balanced.  Sparkly with a great mouthfeel.  Bright and clean.  Hints of raisin, jasmine, blueberry and citrus.  

origin
certifications
type
farm
additional info
Huila
Rainforest Alliance
Excelso
Cooperativa de Caficultores del Sur del Tolima

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Huila Coffee

Origin – Colombia

Region – Huila

Cooperative – Cooperativa de Caficultores del Sur del Tolima

Grade – Excelso EP

Processing – Washed.  80% Sundried and 20% mechanical drying (due to rainfall)

Certification – Rainforest Alliance

Coffee growers – 259

Average Altitude – 1,400 – 1,750 meters

Average Farm Size – 5.6 hectares

Coffee growing area – 1,463 hectares

Rainfall – 1,400 mm

Soil – Volcanic soil with high levels of organic matter.

Plant varietal – 70% Caturra, and 30% Castillo

Cupping Notes – Fruit forward, sweet, tangerine, purple grape, clean and balanced

Huila is known for producing some of the best coffees in Colombia.  Coming from a variety of small farms throughout the region, this coffee is grown under the canopy of the rainforest.  Farmers and their families have access to housing and healthcare and their children have access to schools closeby.  Additionally, wildlife is protected through enforcing strict no-hunting rules on farms.  The result is delicious coffee that helps promote sustainability at the farm level.

origin
certifications
type
farm
additional info
Magdalena
Fair Trade, Organic
Supremo
The Association of Indigenous Agroecologicos (ANEI)
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Colombia ANEI

Origin – Colombia

Location at Origin – Santa Marta, Cesar, Magdalena Regions

Grade – Supremo

Processing – Washed, Traditional depulping, fermentation, and sun drying

Certification – Fair Trade, Organic

Average Altitude – 1,700 meters

Average Farm Size –4.3 Hectares

Coffee growing area – 5,368 hectares

Rainfall – 1,500 – 2,500 mm

Temperature – 17 – 24 °c

Soil – Volcanic soil with high levels of organic matter.

Harvest Period – October , November, December, January

Plant varietal – Typica 62%, Caturra 23%, Colombiana 15%

Information – ANEI, or the “Asociación de Productores Agroecológicos Indígenas y Campesinos de la Sierra Nevada de Santa Marta y Serranía del Perijá”, is an organization that was created in 1996 to organize and strengthen eco-agricultural practices. Also looking to promote and preserve the indigenous and farming practices of this northern, ancestrally rich region. More than 600 indigenous families of four ethnic groups –the Arhuacos, Koguis, Kankuamos and Wilmas – and farmers from the region make up the organization. They share one vision: to protect their forests, mountains, rivers and animals through sustainable programs and projects that conserve natural resources and improve the community’s standard of living and preservation of their ancestral heritage.

Video

Cupping Notes – Cherry, Sweet Apricot, Smooth, Medium Body

origin
certifications
type
farm
additional info
Antigua
Strictly Hard Bean
Iglesias

+ Out of stock

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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
Huehuetenango
Strictly Hard Bean
Finca El Paternal & Finca Nueva Palmira

+ Available now

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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
Tanzania
AA
Tembo

+ Available now

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Swiss Water Tanzania AA

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo

Grade –Tweega AA

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon & Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – Dry acidity, balanced

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Colombia
Excelso EP

+ Available now

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Swiss Water Colombia EP

One of our freshest decaf options, this Colombia Excelso 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
Brazil
Rainforest Alliance
NY 2/3 17/18
Cerrado
origin
certifications
type
farm
additional info
Mexico
HG, Altura
Finca Nextlalpa
origin
certifications
type
farm
additional info
Caranavi
AAA
Associacion Ecologica de Caficultores de Rosario

+ Out of stock!

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Bolivia AAA

Origin: Bolivia

Location at Origin: Caranavi – Rosario Entre Rios

Grade: AAA

Name of Cooperative: AECAR (Associacion Ecologica de Caficultores de Rosario)

Processing: Washed

Altitude: 1,200 to 1,400 masl

Plant Varietal: Criolla and Caturra

Cupping Notes: lime, bright, clean, balanced

origin
certifications
type
farm
additional info
Southern Highlands
Tweega AA
3 Microlots
+ more info
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Tanzania Microlots

Lot names – Twinza, Iwezya, Iwiji

Region – Mbeya, Southern Highlands

Altitudes – 1,600-1,851 masl

Villages – Idunda, Mdolezi, Iwiji

Milling – The 3 groups mill their coffee on their own farms by hand.

Average Farm Size – 2 acres per farmer. See number of farmers in the attached sheet 

Processing – Fully washed coffee

Drying method – Lay coffee on drying tables for 8 to 14 days 
Plant varietal – Bourbon, Kent

Cupping Notes:

Iwiji – Orange, Butterscotch

Twinza – Tangerine acidity, medium body, balanced

Iwezya – Balanced acidity with good sweetness.  Slight ginger.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
Alto de Macanas
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Alto de Macanas

Name of Farm: Alto de Macanas

Farmer: Omar Humberto Hoyos

Region: Antioquia

Processing type: Fully washed and patio dried

Fermentation: 24 to 48 hours

Altitude: 1,910 masl

Plant varietal: Caturra, Variety 2000, Castillo

Total farm area: 2.7 hectares

Total farm area in production: 1.53 hectares

Cupping Notes: milk chocolate, banana, tropical, with a stone fruit fragrance

For over fifteen years, producer Omar Humberto Hoyos has operated a farm he calls Alto de Macanas, a property that sits at an altitude of 1,910 meters near the coffee trading town of Andes, Antioquia. Hoyos and his wife work year-round, tending to nearly 7,000 coffee trees along steep hillsides surrounding their home. With a total of 1.6 hectares, the family produces around 40 bags per year in partnership with the De Los Andes Cooperative. Their farm includes a private wet mill and fermentation basin, plus a sliding roof feature, which protects the parchment that sun-dries on the patio on top of the couple’s home.

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

+ Fresh crop available now

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Colombia Finca La Cascada

Region: Antioquia

Variety: Caturra, Castillo and Colombia

Altitude: 1,500 to 2,000 masl

Drying Process: Mechanical and solar

Fermentation: 12 to 30 hours

Notes: floral, green apple, orange, pineapple, clean, bright, graham cracker finish

origin
certifications
type
farm
additional info
Cantón Calama Provincia Caranavi
Fair Trade, Organic
AAA
Cooperativa Mejillones
+ more info
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Bolivia Cooperativa Mejillones

Origin – Bolivia

Location at Origin – Caranavi – Cantón Calama Provincia Caranavi del departamento de La Paz

Name of Cooperative – Cooperativa Mejillones

Processing – Washed, Sun-Dried

Altitude – 1,500 – 1,700 masl

Plant varietal – Typica, Catuai

Certification – Fair Trade Organic

More Information – The Mejillones cooperative was founded in 1988 when the original 20 farmer members came together to promote organic practices and quality coffee production in the region. Today they produce 3,750,000 pounds of green coffee annually.

Mejillones Commercial Manager Marcial Huanca is certified as a Q-grader and has judged at Cup of Excellence and Cup of Fair Trade competitions. On average, Mejillones producers own 4-8 hectares of land, with much of that dedicated to coffee. Wet processing is done individually on site.

origin
certifications
type
farm
additional info
Minas Gerais & Sao Paulo
Rainforest Alliance
17/18 screen, Natural
Monte Verde, Faz. São Vicente, Faz. Padre Victor

+ Fresh crop available now

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Brazil FAL

Origin: Brazil

Farm Manager: Cassio Martins

Location at Origin: Minas Gerais & Sao Paulo

Name of Farms: Monte Verde, São Vicente and Padre Victor

Varietal: Yellow Bourbon, Acaiá, Mundo Novo, Catuai, Catucaí, Red Bourbon and Icatu

Grade: 17/18 Screen

Processing: Natural

Certification: Rainforest Alliance

Altitude: 950 to 1,300 meters

Fazenda Monte Verde is an award-winning farm in the region of Sul de Minas, in the state of Minas Gerais. With elevation ranging from 1000 to 1260 meters (3100 to 4300 feet) above sea level, Monte Verde is situated in a geographically advantageous coffee-growing region and produces six different varieties on 573 hectares alongside 169 hectares of natural reserve lands. The farm has a focus on long-term sustainability and has incorporated an array of modern practices, such as satellite-guided precision agriculture. Much of the staff has been working on the farm for over 5 years while some have have worked on the farm their entire lives. Many workers from the younger generations took their first job on Monte Verde. Members of the staff demonstrate a solid commitment to quality coffee production and take pride in their work.

The farm was selected as a Brazil Cup of Excellence finalist in 2011, 2012 and 2013 and won first place in the 2012 EMATER, Minas Gerais State Quality Contest Natural and Pulp Natural categories.The farm is Rainforest Alliance certified and in its 5th year as “CERTIFICA MINAS”.

The farm is notable for its rich diversity of bird species, including orange and green billed Toucans, hawks, and parrots. Endangered wolf species hunt rats in the pasture and a troop of monkeys are often heard but rarely seen. Occasionally, one can see “micros” or very small black monkeys with white faces. The region is representative of three biomes, including Atlantic Forest, Cerrado and Caatinga, and the farm contains 417 acres of natural reserve.

origin
certifications
type
farm
additional info
Marcala
Organic
Strictly High Grown
COMSA
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Honduras Organic Marcala

Region: Marcala

Producer Group: COMSA

Certification: Organic

Altitude: 1400 to 1600 masl

Processing: Washed

Plant Varietal: Lepira, Catui, Ihcafe 90

Rainy Season: May to November

Harvest Season: December to May

Flowering Season: February to May

Cupping Notes: floral, jasmine, sweet, very clean, great acidity

COMSA is a coffee producers’ association in the Marcala region of La Paz, Honduras, which aims to achieve economic, social and environmental objectives as a strategy for poverty reduction and the promotion of sustainable development. “COMSA promotes the full transformation of people, through the implementation of values as justice, solidarity, peace and reconciliation of the human begun with cosmos, mother earth and itself.”

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Cuesta - Community Coffee

+ Fresh crop available now

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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: bakers chocolate, banana, orange, vanilla finish

origin
certifications
type
farm
additional info
Chiapas
Organic
Strictly High Grown
Sierra Madre
+ more info
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Mexico Sierra Madre
Farm – Community Grower Group: Grupo Bellavista

Region – Southern Sierra Madre

Processing type – Wet Processing Sun Dried

Altitude – 1200 – 1400 meters

Plant varietal – Typica, Borbon, Mondo Novo

Total farm area – 60 Hectars

Avg. Rainfall Yearly – 1500 millimeters/59 inches

Trees – Chalum, Cypress, Pine, Rosewood, Sabino, Manzanilla & Oak

CGG members: 60

Women: 17

Men: 43

Total members: 5000

Total Groups: 17

Community Impact: 10 Municipalities/ 156 communities in Chiapas

2 municipalities Oaxaca/21 communities

Puebla/ 3 municipalities/11 communities

Our CGG’s are comprised of families throughout Southern Mexico. The Confederacion was founded in 2004 by this writer with the social objective of creating further opportunity through education and training.

Mayan Winds offers a wide variety of Arabica beans which are always 100% shade grown, naturally cultivated, processed and exported directly by indigenous coffee growers.

Cupping Notes – Floral, peach, chocolatey body

origin
certifications
type
farm
additional info
Jinotega
Manos de Mujer
Strictly High Grown
Tierra Madre
+ more info
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Nicaragua Tierra Madre

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Harvest – October to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

“Aldea Global just became the first small farmers association in Nicaragua to certify exclusively it’s women’s members specialty produced coffee below the seal ‘Con Manos de Mujer’ (With Women’s Hands).

Since 2002 we invest in women’s empowerment via micro-loans to increase entrepreneurial activities. In 2012 via our women’s specialty coffee sales, we facilitate land titles in her name. In Nicaragua, on 15% of women have land titles – key to accessing micro-credit loans for production as well as changing land tenure for future generations – permitting a better quality of life for her family” – Aldea Global

origin
certifications
type
farm
additional info
Jinotega
Strictly High Grown
Colibri Azul
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Nicaragua Colibri Azul

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Average Farm Size – 3 hectares

Harvest – December to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

Colibri Azul is produced around “Cerro Datanli -El Diablo”, a natural reserve known for its biological diversity, tropical cloud forest and the quality of their coffee. The reserve refuges about 250 species of birds, protects at least 4 bird species in danger of extinction, including the Colibri (hummingbird).

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

origin
certifications
type
farm
additional info
Jinotega
Rainforest Alliance
Strictly High Grown
+ more info
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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 & Catuai

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.

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

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

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

origin
certifications
type
farm
additional info
Southern Nyamagabe
Ibisi Mountain

+ Out of stock

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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
Ruvumbu

+ Out of stock

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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
Naturally-Processed Microlot
La Conchita

+ Out of stock

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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
Los Jazmines

+ Out of stock

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Colombia Los Jazmines Microlot

Name of Farm: Los Jazmines

Farmer: Hector Dario Gil Bedoya

Region: Andes, Antioquia

Processing type: Fully washed

Fermentation: 18 to 24 hours

Altitude: 1,920 masl

Plant varietal: Caturra and Colombia

Total farm area: 2.5 hectares

Cupping Notes: apricot, citrus, caramel, spice, bright

“Life is full of downturns,” producer Hector Dario Gil Bedoya explains, “but if every day we put a bit of morality into our work, dreams can be reached.” Hector grew up with his parents and four brothers in the Valle del Cauca. Together they learned not only how to cultivate coffee, but also to appreciate their quiet lives in the countryside after being forced to move to the Quebrada Arriba district because of violence in Cauca. Now that he and his family have found peace in Andes, Hector cares for 11,000 coffee trees alongside his wife, Dora Alba Diaz, who he considers to be a perfect ally in his coffee business. Together, they cultivate 2.5 hectares at an elevation of 1,920 meters, processing the coffee for a 24-hour fermentation period in a majolica-plated, or earthenware, tank.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Pareja

+ Out of stock

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Colombia La Pareja Microlot

Name of Farm: La Pareja

Farmer: Manuel Hernan Foronda Gallego

Region: Antioquia

Processing type: Fully washed and patio dried

Fermentation: 24 to 26 hours

Altitude: 1,894 masl

Plant varietal: Caturra, Variety 2000, Castillo, Catimore

Total farm area: 5.73 hectares

Total farm area in production: 2 hectares

Cupping Notes: peach, strawberry jam, tealike, juicy and complex

Manuel Hernan Foronda Gallego lives and works in the Alto Cañaveral village, a community in the Buenos Aires township of Andes. With his wife and five adult children, Manuel cultivates 14,000 trees on a 5.73 hectare property, which sits at 1,894 meters above sea level. He and his wife, Blanca Ligia Baena Osorio, de-pulp coffee daily and complete the fermentation process in stainless steel tanks over 24 to 26 hours. Manuel and his family sun dry the coffee for an average of 13 days, fertilize their farm twice a year, and refrain from pesticide use, combating challenges such as coffee rust by relying “on the love I feel for growing coffee to get up and continue.”

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
El Eden

+ Out of stock

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Colombia El Eden Microlot

Name of Farm: El Eden

Farmer: Jaime Alberto Castañeda Cardona

Region: Antioquia

Processing type: Fully washed

Fermentation: 18 to 24 hours

Altitude: 2,070 masl

Plant varietal: Caturra and Colombia

Total farm area in production: 2.5 hectares

Cupping Notes: orange, red apple, honey, bright acidity, blackberry finish

Ten years ago, producer Jaime Alberto Castañeda Cardona and his wife purchased a farm called El Eden. A dream they created after they began to date, Jaime and his wife, Claudia Patricia Restrepo, utilized their childhood experiences of assisting on their individual families’ coffee farms to build a business they could pass on to their own two children.

Jaime inherited his love for coffee from his mother, Maria Dolores Cardona, who he began to help on the farm at the age of 10. He grew up with his parents and two sisters on their family farm, Finca La Borrajita, an environment that gives him the inspiration to continue to grow his own coffee business even with its ever-present challenges.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Divisa

+ Out of stock

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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 Natural Centroamericano

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Aquiares Natural Centroamericano

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing type: Naturally-processed with a 2-day pre-drying period on cement before drying for 20 to 25 days on raised beds

Altitude: 1,150 to 1,250 masl

Plant Varietal: Centroamericano (Sarchimor T5296 and Rume Sudan)

Harvest Dates: October 2017 to January 2018

Cupping Notes: strawberry, honeysuckle, jasmine, starfruit and black cherry

A cross between Rume Sudan from Ethiopia and Sarchimor from Central America, this variety has successfully adapted to the shaded conditions of the Aquiares farm, similar to the forests in which it grows in Ethiopia. The cherries from this F1 hybrid are spread in a patio for solar drying, without previously removing the pulp that surrounds the bean. Over a slow drying process which takes up to 3 weeks, the beans absorb traces of the alcohols and sugars that make up the fruit of the cherry, resulting in a floral, fruit-forward cup.

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

+ Now available

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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

+ Now available

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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
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: dark chocolate, graham cracker, red grape

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

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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
Finca El Naranjito

+ Landing in late July

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Mapache Partida 61

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

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

Altitude: 1,400 masl

Plant Varietal: Pacamara, Bourbon, Pacas, Yellow Caturra, Sampacho

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.

This small-lot coffee was hand-picked from Finca El Naranjito, in the picturesque town along “la ruta de las flores” called Concepción de Ataco, Ahuachapán. This farm sits at an elevation of 1,400 meters above sea level overlooking the Pacific Ocean. This specific lot is called “El Hibridal” because most of the coffee trees planted in this lot come from this varietal, an ancient coffee varietal that later became known as Pacas. After the picking process, Partida 76 and 61 are hauled to Beneficio El Recreo where they are depulped, washed and sun dried on clay patios. In the cup, you can expect Partida 61 to present notes of white grape and dried fruit and Partida 76 to taste of tangerine and lemongrass with the acidity of a clementine and a juicy finish.

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

+ Landing in late July

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Mapache Partida 76

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

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

Altitude: 1,400 masl

Plant Varietal: Pacamara, Bourbon, Pacas, Yellow Caturra, Sampacho

Cupping Notes: tangerine and lemongrass with a clementine acidity and juicy 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.

This small-lot coffee was hand-picked from Finca El Naranjito, in the picturesque town along “la ruta de las flores” called Concepción de Ataco, Ahuachapán. This farm sits at an elevation of 1,400 meters above sea level overlooking the Pacific Ocean. This specific lot is called “El Hibridal” because most of the coffee trees planted in this lot come from this varietal, an ancient coffee varietal that later became known as Pacas. After the picking process, Partida 76 and 61 are hauled to Beneficio El Recreo where they are depulped, washed and sun dried on clay patios. In the cup, you can expect Partida 61 to present notes of white grape and dried fruit and Partida 76 to taste of tangerine and lemongrass with the acidity of a clementine and a juicy finish.

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

+ Landing in late July

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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.

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

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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.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Natural

+ Available now

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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

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Honey

+ Out of stock

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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

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Pastora

+ Fresh crop available now

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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 

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Alto La Palma - Community Coffee

+ Fresh crop available now

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Costa Rica La Palma

Region: Tarrazú

Name: La Palma (León Cortes)

Grade: Strictly Hard Bean

Dry Mill: Coopetarrazú

Altitude: 1,300 to 1,500 masl

Processing: Washed

Plant varietal: Caturra and Catuaí

Cupping Notes: apple, lemon and banana

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
San Isidro - Community Coffee

+ Fresh crop available now

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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

origin
certifications
type
farm
additional info
Sumatra Mandheling
Fair Trade Organic / Organic / Conventional
Grade I - Giling Basah
Tanah Karo Grade I TP ACEH
+ more info
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Indonesia Sumatra Tanah Karo Gr.1 TP

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)

Total number of farmers – 700

Total hectares – 800

More Information – Villages near Takengon in the province of Aceh located at the northern end of Sumatra, Indonesia.

origin
certifications
type
farm
additional info
Giraldo
Washed Microlot
La Modesta

+ Packaged in 24 kilo vacuum sealed boxes

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La Modesta

Name of farm: La Modesta

Farmer: Jair Antonio Manco Lopez

Region: Giraldo

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 1,870 masl

Number of coffee trees: 15,966

Estimated production: 40 bags

Plant varietal: Caturra,  Castillo

Total farm area: 4 hectares

Cupping Notes: Fruit bomb, sweet blackberry, honey, floral, jasmine, tea-like

This super special lot placed in the top 3 of Antioquia’s Best Cup – a regional competition involving hundreds of coffees from small family farms.  Due to the elevation, meticulous farming practices, and sun drying, this coffee is a stand-out.  Super clean, fruity, and lighter-bodied.

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

+ Available now

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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
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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.

 

origin
certifications
type
farm
additional info
Matagalpa
Rainforest Alliance
Strictly High Grown - European Prep
Fara Cafe
+ more info
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Nicaragua Matagalpa

Origin – Nicaragua

Location at Origin – Matagalpa

Name of Farms – Santa Rita, Las Nubes, San Francisco, El Diamante

Exporter – Fara Cafe

Grade: Strictly High Grown – European Prep

Processing Method – Washed

Altitude – 900 – 1,200 MASL

Certification – Rainforest Alliance

Growing Method – Shade Grown under forest canopy

Variety – Aribica – Bourbon & Caturra

Annual Precipitation – 40-70 inches

Drying Process – Sun Drying

Certifications – Rainforest Alliance Certified

Cupping Notes: Orange acidity, medium to full body, balanced.

Further Information: Fara Coffee produces and exports shade-grown, hand-picked specialty coffee. Fara has been growing 100% SHG Arabica coffee beans on their family-owned farms in the mountainous rainforest of Matagalpa, Nicaragua for five generations.

 

origin
certifications
type
farm
additional info
Santa Barbara - Western Honduras
Rainforest Alliance, Organic
SHG EP
Cooperativa San Antonio

+ Out of Stock!

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Honduras San Antonio

Origin – Honduras

Location – Santa Barbara – western Honduras

Cooperative – Cooperativa San Antonio (group of 12 small farms)

  • El Carretal
  • El Cedro
  • La Casa
  • El Montecito
  • La Esperanza
  • El Mango
  • El Ocote
  • El Liquidambal
  • La Zorra
  • Pinabete
  • El Esfuerzo
  • El Cencilar

Grade – SHB EP

Processing – Washed

Variety – Catimor

Altitude – 1,200 – 1,400 meters

Rainfall -1,000 – 1,500 meters

Certification – Rainforest Alliance, Organic

Cupping notes – Fruit and honey fragrance, earthy, blackberry, red apple. Very juicy with a creamy body and pleasant aftertaste. 

The cooperative benefits over 1500 families through direct and indirect initiatives including the development of community centers, schools, water management, reforestation projects and more. It specifically supports youth through education and scholarships for the children of the producers. 

origin
certifications
type
farm
additional info
Sumatra Mandheling Bies Village
Organic
Sumatra Aceh Gayo - Gr I DP SW
Burni Bies
+ more info
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Indonesia Sumatra Mandheling

Origin – Aceh Province, Sumatra, Indonesia

Location at Origin – Bies Village, Bies Baru Sub district, Central Aceh

Farm/farmer information – Burni Bies

Name of family at farm – Alamsyah

Grade –  Sumatra Aceh Gayo Grade 1 Organic

Processing method – Semi Washed

Certifications – Organic

Altitude – 1300-1600 meters

Plant Varietal – Ateng, Bergendal, Jember

Multi ethnic community of farmers – Gayonese, Batak, Padang, and Java

Total surface area- 730 hectares of land with 1000 family of farmers

Cupping Notes – Spice, green peppers, with a fruity fragrance, medium to full body, very slight hints of pleasant dark fruit with a lingering sweet and dark chocolate after taste.

origin
certifications
type
farm
additional info
Flores
Fair Trade, Organic
Flores
Komodo
+ more info
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Indonesia, Komodo

Origin – Indonesia

Location at Origin – Flores

Name of farm – Komodo

Grade – Grade 1

Processing – Semi Washed (Giling Basah)

Certification – Fair Trade, Organic

Altitude – 1200-1800 meters

Plant varietal – Flores

Farm Information –  The coffee trees of Komodo farm are covered by jungles of bamboo and are only minutes away from the world famous island of Komodo, hence the farm’s exotic name. Coffee trees in Flores flourish because of years of distribution of volcanic ash.

Cupping notes – Heavy body, mild acidity, lingering notes of Jasmin and pepper.

origin
certifications
type
farm
additional info
Sumatra Mandheling
Fair Trade
Grade I, Giling Basah
KSU Rahmat Kinara
+ more info
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Indonesia Sumatra Gayo FT

Origin – Indonesia

Location at Origin – Gayo highland – Central of Aceh

Grade: Grade 1

Name of Farm – KSU Rahmat Kinara in cooperation  with Harapan Bersama

Processing – Giling Basah (Wet Hulled)

Certification – Fair Trade

Altitude – 1,200 – 1,300 masl

Plant varietal – Jember, Ateng, Bourbon, Bergandaal

Cupping notes – Plum, wine, strawberry and orange.  Sweet and very smooth.  Balanced.

Farm Information – 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. These coffee farms have existed since Dutch colonization. 

origin
certifications
type
farm
additional info
Bali
Grade 1
Giling Basah
Bali Paradise
+ more info
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Indonesia Bali Paradise

Origin – Indonesia

Location at Origin – Bali

Name of farm – Bali Paradise

Grade – Grade 1

Processing – Washed

Altitude – 1200 meters

Plant varietal – Typica

Cupping notes – Heavy bodied with little acidity.  Notes of mild fruit and honey.  Slight grape finish as it cools.

origin
certifications
type
farm
additional info
West Java
Grade I - Giling Basah
Harapan Bersama - Blue Sunda Highland
+ more info
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Indonesia West Java

Origin – Indonesia

Location at Origin – West Java

Grade: Grade 1

Name of Farm – Harapan Bersama – Blue Sunda Highland

Processing – Giling Basah (Wet Hulled)

Altitude – 1,200 – 1,400 masl

Plant varietal – Linie S, Typica, Jember

Cupping notes – Lemongrass, vanilla, honey.

Farm Information – 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
Harapan Bersama - Bajawa
+ more info
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Indonesia Flores

Origin – Indonesia

Location at Origin – Flores – Bajawa

Name of farm – Harapan Bersama – Bajawa

Grade – Grade 1

Processing – Washed

Altitude – 1,200 – 1,300 masl

Plant varietal – Linie S, Jember

Cupping notes – Fruity, berry, lemon, tart.  Very bright and well balanced.

Farm Information – This farm is located on an exotic island named Nusa Tenggara Timur where the people have planted coffee generation after generation.

origin
certifications
type
farm
additional info
Sulawesi Toraja
Grade I - Giling Basah
Harapan Bersama - Toraja
+ more info
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Indonesia Sulawesi Toraja

Origin – Indonesia

Location at Origin – Sulawesi, Toraja

Name of farm – Harapan Bersama – Toraja

Grade – Grade 1

Processing – Giling Basah (wet hulled)

Altitude –  1,200 – 1,300 masl

Plant varietal – Linie S, Jember, Typica

Cupping notes – Caramel, dark chocolate, tobacco.  Great body.

Farm info – 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
Sulawesi Kalossie
Fair Trade, Organic, Grade 1
Washed
Gunung Merah
+ more info
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Indonesia Sulawesi Kalossie

Origin – Indonesia

Location at Origin – Sulawesi

Name of farm – Gunung Merah

Grade – Grade 1

Processing – Giling Basah

Altitude –  1200-1800m.

Plant varietal – Typica

Certifications – Fair Trade Organic

Cupping notes – Intense body, Clean and sound in cup, nutty and warm notes with a smooth aftertaste.

Farm info – Kalossie is known for producing excellent specialty coffee.

origin
certifications
type
farm
additional info
Mt. Kenya - Nyeri (Northern Kenya)
AA
Bourbon (SL34)
Estate coffee
+ more info
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Kenya coffee 1

Origin – Kenya

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

Name of farm – group of smallholder producers

Grade – AA

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

Altitude – 1,500 meters – grown on highland slopes

Plant varietal – Bourbon SL 34

Soil Type – Volcanic red soils

Shaded – Coffee shaded under Gravillea, Macadamia and Eucalyptus trees

Cupping notes – Slightly savory with notes of chocolate, black currant, and citrus. Bright acidity with good body.

 

origin
certifications
type
farm
additional info
Rainforest Alliance
Grade II
Amazonas
+ more info
X
Peru Grade II

Location – Amazonas, Uctubamba

District – Lonya Grande

Grade – II

Processing method – Washed, sun dried

Altitude – 1,300-1,700 MASL

Annual Rainfall – 1,500mm – 1,200mm

Area of Production – 700 hectares

Number of families – Grown and harvested by 109 families

Varietal – Catimor, Caturra, Typica

 

 

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

+ Fresh crop arriving July 2018

+ more info
X
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

+ Fresh crop arriving July 2018

+ more info
X
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
Guji
Organic
Washed, Grade I
Hambela

+ Fresh crop arriving July 2018

+ more info
X
Guji Hambela Washed

Origin ­­- Ethiopia

Location – Guji Zone

Farm – Hambela

Grade – I

Processing method – Washed

Altitude -1,900 -2,200 MASL (~6,234-7,218 feet)

Annual Rainfall – 1,500mm – 1,200mm

Mean Annual Temperature – 65 – 77 Degrees F.

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: fruity and floral with notes of orange, apricot, watermelon and black currant, clean and balanced

Seventy five kilometers beyond Yirgacheffe, deep in the heart of some of Ethiopia’s best coffee country, METAD’s 200-hectare Hambela farm includes a washing station, dry mill, drying beds and a large warehouse, all in the Oromia state of Guji. 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, employs 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Gedeb. 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
Guji
Organic
Natural, Grade I
Alaka, Hambela

+ Fresh crop arriving July 2018

+ more info
X
Guji Hambela Natural

Origin ­­- Ethiopia

Location – Guji Zone

Farm – Alaka, Hambela, Kebele Association

Grade – I

Processing Method – Natural

Altitude -1,900 to 2,200 masl

Annual Rainfall – 1,500mm to 1,200mm

Mean Annual Temperature – 65 to 77 degrees Fahrenheit

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Cupping Notes: dark fruit, tropical, coconut, delicate, clean, light body

Seventy five kilometers beyond Yirgacheffe, deep in the heart of some of Ethiopia’s best coffee country, METAD’s 200-hectare Hambela farm includes a washing station, dry mill, drying beds and a large warehouse, all in the Oromia state of Guji. 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, employs 28 permanent staff and 700 seasonal employees between this washing station and their partner station in Gedeb. 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
Southern Highlands
Tweega Peaberry
Tembo Coffee Company
+ more info
X
Tanzania Tweega Peaberry

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo Coffee Company

Grade –Tweega Peaberry

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon and Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – This coffee has a very clean cup with balanced acidity, sweetness, and body.  Notes of bing cherry, ginger, lime, and fruit cocktail. Pleasant tannin appears as it cools.

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Southern Highlands
Tweega AA
Tembo
+ more info
X
Tanzania Tweega AA

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo

Grade –Tweega AA

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon & Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – Silky with notes of burgundy, pear, and tangerine.  Very refreshing acidity and juicy body.  Fruity finish.

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Valle Umbria
Washed Microlot
Finca La Herrera
+ more info
X
Colombia La Herrera Microlot

Name of farm: La Herrera

Region: Andes, Valle Umbria

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 2,032 masl

Plant varietal: Caturra, Colombia, Castillo

Total farm area: 4.38 hectares

Cupping Notes: Cinnamon, lime, watermelon

More information: This small farm is owned and operated by Amado Argiro Rojo and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Buenos Aires
Washed Microlot
La Pareja
+ more info
X
Colombia La Pareja Microlot

Name of farm: La Pareja

Region: Andes, Buenos Aires

Processing type: Fully washed.  Dry ferment for 24-26 hours.

Altitude: 1,894 masl

Plant varietal: Caturra, Castillo, Variedad 2000, Catimore

Total farm area: 4 hectares

Cupping Notes: Citrusy, lemongrass, clean, balanced

More information: This small farm is owned and operated by Manuel Hernan Foronda and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Margarita
+ more info
X
Colombia La Margarita Microlot

Name of farm: La Margarita

Region: Andes, Antioquia

Processing type: Fully washed.  Dry ferment for 24-36 hours.

Altitude: 1,900 masl

Plant varietal: Caturra and Colombia

Total farm area: 3.89 hectares

Cupping Notes: Berry, very clean, chocolate, well rounded. 

More information: This small farm is owned and operated by Leonardo Franco Arias and his family.  All of their coffee is picked in the area surrounding their home by the family.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
El Eden
+ more info
X
Colombia El Eden Microlot

Name of farm: El Eden

Region: Andes, Antioquia

Processing type: Fully washed.  Natural ferment for 18-24 hours.  Sun Dired.

Altitude: 2,070 masl

Plant varietal: Caturra, Colombia, Castillo

Total farm area: 2.5 hectares

Cupping Notes: Berry fruit, Juicy, Red apple

More information: This small farm is owned and operated by Jaime Castaneda and his family.  

origin
certifications
type
farm
additional info
Vumba
Catimor Caturra AA
Crake Valley Farm
+ more info
X
Zimbabwe AA

Origin – Zimbabwe

Location at Origin – Vumba bordering on Mozambique (eastern highlands of Zimbabwe)

Name of farm – Crake Valley Farm

Grade – AA

Processing – All coffee is washed and coffee effluent is irrigated onto dairy pastures and coffee pulp is made into compost

Altitude – 1,100 meters

Plant varietal – Catimor Caturra and Red Catuai

Total surface area – 50 hectares

Cupping notes – Savory and smooth.  Peanut brittle, maple, nutty.  Bright acidity with notes of honeydoo.

Farm/farmer information – Crake Valley Farm has been growing coffee for the past 50 years. The farm has protected a vast area of forest and has promised to only plant coffee where deforestation has already occurred before the farm was purchased.  The farm provides housing, water, electricity and health care for over 150 workers and their families. There is also a school and community center on the farm for 300 children.

origin
certifications
type
farm
additional info
Chiapas
Organic
Strictly High Grown
Grupo Cascada Jaltenango
+ more info
X
Mexico Cascada Jaltenango

Origin – Mexico

Region – Chiapas

Name of farm – Cascada Jaltenango Community Grower Group

Grade – SHG

Processing – Washed & Sundried

Alititude – 1000 – 1350 meters

Certification – Organic

Plant varietal – Typica, Bourbon, Mondo Novo

Our CGG’s are comprised of families throughout Southern Mexico. The Confederacion was founded in 2004 by this writer with the social objective of creating further opportunity through education and training.

Mayan Winds offers a wide variety of Arabica beans which are always 100% shade grown, naturally cultivated, processed and exported directly by indigenous coffee growers.

Cupping notes – Berry, clean, spice

 

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca el LLano
+ more info
X
Finca el Llano

Origin – Costa Rica

Location at Origin – San Lorenzo, Tarrazú

Name of farm – Finca el Llano

Family – Luis Hernán Vargas Mora is the owner of this small farm, which is right next to Finca Dalia, owned by his wife Dalia Salazar Padilla.

Grade – Strictly Hard Bean

Processing – Washed

Certification – none

Altitude – 1400 msnm

Plant varietal – Caturra & Catuaí

Total surface area of farm: 3 ha

Total area in production: 3 ha

Cupping notes: Stonefruit, green apple

origin
certifications
type
farm
additional info
San Lorenzo, Tarrazú
Strictly Hard Bean
Finca Dalia
+ more info
X
Finca Dalia

Origin – Costa Rica

Location at Origin – San Lorenzo, Tarrazú

Name of farm – Finca Dalia

Family: This small farm is owned by Dalia Salazar Padilla.  She works proudly to grow the highest quality coffees and comes from a coffee-growing family who owns neighboring farms.

Grade: Strictly Hard Bean

Processing: Washed

Altitude: 1,400m

Plant varietal: Caturra & Catuaí

Total surface area of farm: 3 hectares

Total area in production: 3 hectares

Cupping notes:  Honey, plum, fig.  Nutty with notes of cinnamon.  Balanced.

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca el Cerro
+ more info
X
Finca el Cerro

Origin – Costa Rica

Location at Origin – Tarrazu

Name of farm – Finca el Cerro

Family – Finca El Cerro is a traditional farm where all the members of the Vargas Mora Family are involved and collaborate to produce high quality coffees.

Grade – Strictly Hard Bean

Processing – Washed

Altitude – 1,450m

Plant varietal – Caturra

Total surface area of farm – 4 ha

Total area in production – 4 ha

Cupping notes – Stonefruit, honey

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca la Pacaya
+ more info
X
Finca la Pacaya

Origin – Costa Rican

Location at Origin – Tarrazu, San Jose

Name of Farm – Finca la Pacaya

Family – Kenneth Madrigal & Christian Vargas (Members of Biocafé Oro Tarrazu)

Grade – Strictly Hard Bean

Processing – Fully Washed

Altitude – 1,500 meters

Plant Varietal – Caturra & Catuai

Total Surface Area – 6 ha

Total area in production – 5 ha

Total natural area not in production – 1 ha is reserved to protect natural waterfalls found on the property.

Cupping Notes – Stone Fruit, Molasses

 

 

origin
certifications
type
farm
additional info
Tarrazu
Strictly Hard Bean
Finca Lalo
+ more info
X
Finca Lalo

Origin – Costa Rica

Location at Origin – Tarrazú

Name of farm – Finca Lalo

Family – This farm is property of Pablo Vargas Salazar, member of the Vargas Mora Family, which all collaborate together in their farms in Tarrazú.

Grade – Strictly Hard Bean

Processing – Washed

Altitude – 1400m

Plant varietal – Caturra & Catuaí

Total surface area of farm – 2 ha

Total area in production – 2 ha

Cupping notes – Stonefruit, apple, brown sugar

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 - Bensa
Grade II
Kori
+ more info
X
Sidamo

Origin – Sidamo

Location – Bensa

Name of Farm – Kori

Name of family at Farm – Kekebo Jelo & Eliyas Jelo

Grade – 2

Processing method- Washed

Altitude -1550-2200m

Total area in production – 32 Ha

Total natural area not in production – 62 Ha

Cupping Notes – Very balanced.  Sparkly with a great mouthfeel.  Bright and clean.  Hints of raisin, jasmine, blueberry and citrus.  

origin
certifications
type
farm
additional info
Huila
Rainforest Alliance
Excelso
Cooperativa de Caficultores del Sur del Tolima

+ Out of stock

+ more info
X
Huila Coffee

Origin – Colombia

Region – Huila

Cooperative – Cooperativa de Caficultores del Sur del Tolima

Grade – Excelso EP

Processing – Washed.  80% Sundried and 20% mechanical drying (due to rainfall)

Certification – Rainforest Alliance

Coffee growers – 259

Average Altitude – 1,400 – 1,750 meters

Average Farm Size – 5.6 hectares

Coffee growing area – 1,463 hectares

Rainfall – 1,400 mm

Soil – Volcanic soil with high levels of organic matter.

Plant varietal – 70% Caturra, and 30% Castillo

Cupping Notes – Fruit forward, sweet, tangerine, purple grape, clean and balanced

Huila is known for producing some of the best coffees in Colombia.  Coming from a variety of small farms throughout the region, this coffee is grown under the canopy of the rainforest.  Farmers and their families have access to housing and healthcare and their children have access to schools closeby.  Additionally, wildlife is protected through enforcing strict no-hunting rules on farms.  The result is delicious coffee that helps promote sustainability at the farm level.

origin
certifications
type
farm
additional info
Magdalena
Fair Trade, Organic
Supremo
The Association of Indigenous Agroecologicos (ANEI)
+ more info
X
Colombia ANEI

Origin – Colombia

Location at Origin – Santa Marta, Cesar, Magdalena Regions

Grade – Supremo

Processing – Washed, Traditional depulping, fermentation, and sun drying

Certification – Fair Trade, Organic

Average Altitude – 1,700 meters

Average Farm Size –4.3 Hectares

Coffee growing area – 5,368 hectares

Rainfall – 1,500 – 2,500 mm

Temperature – 17 – 24 °c

Soil – Volcanic soil with high levels of organic matter.

Harvest Period – October , November, December, January

Plant varietal – Typica 62%, Caturra 23%, Colombiana 15%

Information – ANEI, or the “Asociación de Productores Agroecológicos Indígenas y Campesinos de la Sierra Nevada de Santa Marta y Serranía del Perijá”, is an organization that was created in 1996 to organize and strengthen eco-agricultural practices. Also looking to promote and preserve the indigenous and farming practices of this northern, ancestrally rich region. More than 600 indigenous families of four ethnic groups –the Arhuacos, Koguis, Kankuamos and Wilmas – and farmers from the region make up the organization. They share one vision: to protect their forests, mountains, rivers and animals through sustainable programs and projects that conserve natural resources and improve the community’s standard of living and preservation of their ancestral heritage.

Video

Cupping Notes – Cherry, Sweet Apricot, Smooth, Medium Body

origin
certifications
type
farm
additional info
Antigua
Strictly Hard Bean
Iglesias

+ Out of stock

+ 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
Huehuetenango
Strictly Hard Bean
Finca El Paternal & Finca Nueva Palmira

+ Available now

+ 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
Tanzania
AA
Tembo

+ Available now

+ more info
X
Swiss Water Tanzania AA

Origin – Tanzania

Location at Origin – Southern Highlands

Name of Farm – Tembo

Grade –Tweega AA

Processing method – Wet-processing, sun-dried, green coffee is graded and sorted at Tembo’s facilty in Mbeya

Altitude – 1,400 -2,000 meters

Plant Varietal – Bourbon & Typica

Soil – Fertile volcanic soil that is lightly acidic, rich in nitrogen, potassium, and magnesium

Total surface area – Tweega Coffee comes from the washing stations in the Southern Highlands from over 10,000 small farmers.

Cupping Notes – Dry acidity, balanced

Farm/Farmer information – Harvest period for these coffees is June-August. The Mbeya region consists of roughly 400,000 smallholder farmers that own, on average, 500 trees each. Many practice subsistence farming methods and all their coffee is handpicked.

origin
certifications
type
farm
additional info
Colombia
Excelso EP

+ Available now

+ more info
X
Swiss Water Colombia EP

One of our freshest decaf options, this Colombia Excelso 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
Brazil
Rainforest Alliance
NY 2/3 17/18
Cerrado
origin
certifications
type
farm
additional info
Mexico
HG, Altura
Finca Nextlalpa
origin
certifications
type
farm
additional info
Caranavi
AAA
Associacion Ecologica de Caficultores de Rosario

+ Out of stock!

+ more info
X
Bolivia AAA

Origin: Bolivia

Location at Origin: Caranavi – Rosario Entre Rios

Grade: AAA

Name of Cooperative: AECAR (Associacion Ecologica de Caficultores de Rosario)

Processing: Washed

Altitude: 1,200 to 1,400 masl

Plant Varietal: Criolla and Caturra

Cupping Notes: lime, bright, clean, balanced

origin
certifications
type
farm
additional info
Southern Highlands
Tweega AA
3 Microlots
+ more info
X
Tanzania Microlots

Lot names – Twinza, Iwezya, Iwiji

Region – Mbeya, Southern Highlands

Altitudes – 1,600-1,851 masl

Villages – Idunda, Mdolezi, Iwiji

Milling – The 3 groups mill their coffee on their own farms by hand.

Average Farm Size – 2 acres per farmer. See number of farmers in the attached sheet 

Processing – Fully washed coffee

Drying method – Lay coffee on drying tables for 8 to 14 days 
Plant varietal – Bourbon, Kent

Cupping Notes:

Iwiji – Orange, Butterscotch

Twinza – Tangerine acidity, medium body, balanced

Iwezya – Balanced acidity with good sweetness.  Slight ginger.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
Alto de Macanas
+ more info
X
Alto de Macanas

Name of Farm: Alto de Macanas

Farmer: Omar Humberto Hoyos

Region: Antioquia

Processing type: Fully washed and patio dried

Fermentation: 24 to 48 hours

Altitude: 1,910 masl

Plant varietal: Caturra, Variety 2000, Castillo

Total farm area: 2.7 hectares

Total farm area in production: 1.53 hectares

Cupping Notes: milk chocolate, banana, tropical, with a stone fruit fragrance

For over fifteen years, producer Omar Humberto Hoyos has operated a farm he calls Alto de Macanas, a property that sits at an altitude of 1,910 meters near the coffee trading town of Andes, Antioquia. Hoyos and his wife work year-round, tending to nearly 7,000 coffee trees along steep hillsides surrounding their home. With a total of 1.6 hectares, the family produces around 40 bags per year in partnership with the De Los Andes Cooperative. Their farm includes a private wet mill and fermentation basin, plus a sliding roof feature, which protects the parchment that sun-dries on the patio on top of the couple’s home.

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

+ Fresh crop available now

+ more info
X
Colombia Finca La Cascada

Region: Antioquia

Variety: Caturra, Castillo and Colombia

Altitude: 1,500 to 2,000 masl

Drying Process: Mechanical and solar

Fermentation: 12 to 30 hours

Notes: floral, green apple, orange, pineapple, clean, bright, graham cracker finish

origin
certifications
type
farm
additional info
Cantón Calama Provincia Caranavi
Fair Trade, Organic
AAA
Cooperativa Mejillones
+ more info
X
Bolivia Cooperativa Mejillones

Origin – Bolivia

Location at Origin – Caranavi – Cantón Calama Provincia Caranavi del departamento de La Paz

Name of Cooperative – Cooperativa Mejillones

Processing – Washed, Sun-Dried

Altitude – 1,500 – 1,700 masl

Plant varietal – Typica, Catuai

Certification – Fair Trade Organic

More Information – The Mejillones cooperative was founded in 1988 when the original 20 farmer members came together to promote organic practices and quality coffee production in the region. Today they produce 3,750,000 pounds of green coffee annually.

Mejillones Commercial Manager Marcial Huanca is certified as a Q-grader and has judged at Cup of Excellence and Cup of Fair Trade competitions. On average, Mejillones producers own 4-8 hectares of land, with much of that dedicated to coffee. Wet processing is done individually on site.

origin
certifications
type
farm
additional info
Minas Gerais & Sao Paulo
Rainforest Alliance
17/18 screen, Natural
Monte Verde, Faz. São Vicente, Faz. Padre Victor

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Brazil FAL

Origin: Brazil

Farm Manager: Cassio Martins

Location at Origin: Minas Gerais & Sao Paulo

Name of Farms: Monte Verde, São Vicente and Padre Victor

Varietal: Yellow Bourbon, Acaiá, Mundo Novo, Catuai, Catucaí, Red Bourbon and Icatu

Grade: 17/18 Screen

Processing: Natural

Certification: Rainforest Alliance

Altitude: 950 to 1,300 meters

Fazenda Monte Verde is an award-winning farm in the region of Sul de Minas, in the state of Minas Gerais. With elevation ranging from 1000 to 1260 meters (3100 to 4300 feet) above sea level, Monte Verde is situated in a geographically advantageous coffee-growing region and produces six different varieties on 573 hectares alongside 169 hectares of natural reserve lands. The farm has a focus on long-term sustainability and has incorporated an array of modern practices, such as satellite-guided precision agriculture. Much of the staff has been working on the farm for over 5 years while some have have worked on the farm their entire lives. Many workers from the younger generations took their first job on Monte Verde. Members of the staff demonstrate a solid commitment to quality coffee production and take pride in their work.

The farm was selected as a Brazil Cup of Excellence finalist in 2011, 2012 and 2013 and won first place in the 2012 EMATER, Minas Gerais State Quality Contest Natural and Pulp Natural categories.The farm is Rainforest Alliance certified and in its 5th year as “CERTIFICA MINAS”.

The farm is notable for its rich diversity of bird species, including orange and green billed Toucans, hawks, and parrots. Endangered wolf species hunt rats in the pasture and a troop of monkeys are often heard but rarely seen. Occasionally, one can see “micros” or very small black monkeys with white faces. The region is representative of three biomes, including Atlantic Forest, Cerrado and Caatinga, and the farm contains 417 acres of natural reserve.

origin
certifications
type
farm
additional info
Marcala
Organic
Strictly High Grown
COMSA
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Honduras Organic Marcala

Region: Marcala

Producer Group: COMSA

Certification: Organic

Altitude: 1400 to 1600 masl

Processing: Washed

Plant Varietal: Lepira, Catui, Ihcafe 90

Rainy Season: May to November

Harvest Season: December to May

Flowering Season: February to May

Cupping Notes: floral, jasmine, sweet, very clean, great acidity

COMSA is a coffee producers’ association in the Marcala region of La Paz, Honduras, which aims to achieve economic, social and environmental objectives as a strategy for poverty reduction and the promotion of sustainable development. “COMSA promotes the full transformation of people, through the implementation of values as justice, solidarity, peace and reconciliation of the human begun with cosmos, mother earth and itself.”

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
La Cuesta - Community Coffee

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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: bakers chocolate, banana, orange, vanilla finish

origin
certifications
type
farm
additional info
Chiapas
Organic
Strictly High Grown
Sierra Madre
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Mexico Sierra Madre
Farm – Community Grower Group: Grupo Bellavista

Region – Southern Sierra Madre

Processing type – Wet Processing Sun Dried

Altitude – 1200 – 1400 meters

Plant varietal – Typica, Borbon, Mondo Novo

Total farm area – 60 Hectars

Avg. Rainfall Yearly – 1500 millimeters/59 inches

Trees – Chalum, Cypress, Pine, Rosewood, Sabino, Manzanilla & Oak

CGG members: 60

Women: 17

Men: 43

Total members: 5000

Total Groups: 17

Community Impact: 10 Municipalities/ 156 communities in Chiapas

2 municipalities Oaxaca/21 communities

Puebla/ 3 municipalities/11 communities

Our CGG’s are comprised of families throughout Southern Mexico. The Confederacion was founded in 2004 by this writer with the social objective of creating further opportunity through education and training.

Mayan Winds offers a wide variety of Arabica beans which are always 100% shade grown, naturally cultivated, processed and exported directly by indigenous coffee growers.

Cupping Notes – Floral, peach, chocolatey body

origin
certifications
type
farm
additional info
Jinotega
Manos de Mujer
Strictly High Grown
Tierra Madre
+ more info
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Nicaragua Tierra Madre

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Harvest – October to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

“Aldea Global just became the first small farmers association in Nicaragua to certify exclusively it’s women’s members specialty produced coffee below the seal ‘Con Manos de Mujer’ (With Women’s Hands).

Since 2002 we invest in women’s empowerment via micro-loans to increase entrepreneurial activities. In 2012 via our women’s specialty coffee sales, we facilitate land titles in her name. In Nicaragua, on 15% of women have land titles – key to accessing micro-credit loans for production as well as changing land tenure for future generations – permitting a better quality of life for her family” – Aldea Global

origin
certifications
type
farm
additional info
Jinotega
Strictly High Grown
Colibri Azul
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Nicaragua Colibri Azul

Producer – Asociacion Aldea Global Jinotega

Region – Jinotega

Average Farm Size – 3 hectares

Harvest – December to March

Altitude – 1100 – 1450 masl

Grade – Strictly High Grown

Process – shade grown, hand picked, sundried

Variety – Caturra & Catuai

Colibri Azul is produced around “Cerro Datanli -El Diablo”, a natural reserve known for its biological diversity, tropical cloud forest and the quality of their coffee. The reserve refuges about 250 species of birds, protects at least 4 bird species in danger of extinction, including the Colibri (hummingbird).

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

origin
certifications
type
farm
additional info
Jinotega
Rainforest Alliance
Strictly High Grown
+ more info
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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 & Catuai

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.

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

origin
certifications
type
farm
additional info
Jinotega
Fair Trade
Strictly High Grown
Aldea Global
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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

22 small farmers started Aldea Global in 1992. Aldea Global is a Nicaraguan first level farmers association assisting more than 6,300 farm families, most of them belonging to the Chorotega Indigenous Community.

origin
certifications
type
farm
additional info
Southern Nyamagabe
Ibisi Mountain

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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
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
Naturally-Processed Microlot
La Conchita

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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
Los Jazmines

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Colombia Los Jazmines Microlot

Name of Farm: Los Jazmines

Farmer: Hector Dario Gil Bedoya

Region: Andes, Antioquia

Processing type: Fully washed

Fermentation: 18 to 24 hours

Altitude: 1,920 masl

Plant varietal: Caturra and Colombia

Total farm area: 2.5 hectares

Cupping Notes: apricot, citrus, caramel, spice, bright

“Life is full of downturns,” producer Hector Dario Gil Bedoya explains, “but if every day we put a bit of morality into our work, dreams can be reached.” Hector grew up with his parents and four brothers in the Valle del Cauca. Together they learned not only how to cultivate coffee, but also to appreciate their quiet lives in the countryside after being forced to move to the Quebrada Arriba district because of violence in Cauca. Now that he and his family have found peace in Andes, Hector cares for 11,000 coffee trees alongside his wife, Dora Alba Diaz, who he considers to be a perfect ally in his coffee business. Together, they cultivate 2.5 hectares at an elevation of 1,920 meters, processing the coffee for a 24-hour fermentation period in a majolica-plated, or earthenware, tank.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Pareja

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Colombia La Pareja Microlot

Name of Farm: La Pareja

Farmer: Manuel Hernan Foronda Gallego

Region: Antioquia

Processing type: Fully washed and patio dried

Fermentation: 24 to 26 hours

Altitude: 1,894 masl

Plant varietal: Caturra, Variety 2000, Castillo, Catimore

Total farm area: 5.73 hectares

Total farm area in production: 2 hectares

Cupping Notes: peach, strawberry jam, tealike, juicy and complex

Manuel Hernan Foronda Gallego lives and works in the Alto Cañaveral village, a community in the Buenos Aires township of Andes. With his wife and five adult children, Manuel cultivates 14,000 trees on a 5.73 hectare property, which sits at 1,894 meters above sea level. He and his wife, Blanca Ligia Baena Osorio, de-pulp coffee daily and complete the fermentation process in stainless steel tanks over 24 to 26 hours. Manuel and his family sun dry the coffee for an average of 13 days, fertilize their farm twice a year, and refrain from pesticide use, combating challenges such as coffee rust by relying “on the love I feel for growing coffee to get up and continue.”

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
El Eden

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Colombia El Eden Microlot

Name of Farm: El Eden

Farmer: Jaime Alberto Castañeda Cardona

Region: Antioquia

Processing type: Fully washed

Fermentation: 18 to 24 hours

Altitude: 2,070 masl

Plant varietal: Caturra and Colombia

Total farm area in production: 2.5 hectares

Cupping Notes: orange, red apple, honey, bright acidity, blackberry finish

Ten years ago, producer Jaime Alberto Castañeda Cardona and his wife purchased a farm called El Eden. A dream they created after they began to date, Jaime and his wife, Claudia Patricia Restrepo, utilized their childhood experiences of assisting on their individual families’ coffee farms to build a business they could pass on to their own two children.

Jaime inherited his love for coffee from his mother, Maria Dolores Cardona, who he began to help on the farm at the age of 10. He grew up with his parents and two sisters on their family farm, Finca La Borrajita, an environment that gives him the inspiration to continue to grow his own coffee business even with its ever-present challenges.

origin
certifications
type
farm
additional info
Antioquia
Washed Microlot
La Divisa

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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 Natural Centroamericano

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Aquiares Natural Centroamericano

Name of Farm: Aquiares

Region: Aquiares, Cartago, Costa Rica

Processing type: Naturally-processed with a 2-day pre-drying period on cement before drying for 20 to 25 days on raised beds

Altitude: 1,150 to 1,250 masl

Plant Varietal: Centroamericano (Sarchimor T5296 and Rume Sudan)

Harvest Dates: October 2017 to January 2018

Cupping Notes: strawberry, honeysuckle, jasmine, starfruit and black cherry

A cross between Rume Sudan from Ethiopia and Sarchimor from Central America, this variety has successfully adapted to the shaded conditions of the Aquiares farm, similar to the forests in which it grows in Ethiopia. The cherries from this F1 hybrid are spread in a patio for solar drying, without previously removing the pulp that surrounds the bean. Over a slow drying process which takes up to 3 weeks, the beans absorb traces of the alcohols and sugars that make up the fruit of the cherry, resulting in a floral, fruit-forward cup.

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

+ Now available

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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

+ Now available

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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
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: dark chocolate, graham cracker, red grape

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

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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
Finca El Naranjito

+ Landing in late July

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Mapache Partida 61

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

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

Altitude: 1,400 masl

Plant Varietal: Pacamara, Bourbon, Pacas, Yellow Caturra, Sampacho

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.

This small-lot coffee was hand-picked from Finca El Naranjito, in the picturesque town along “la ruta de las flores” called Concepción de Ataco, Ahuachapán. This farm sits at an elevation of 1,400 meters above sea level overlooking the Pacific Ocean. This specific lot is called “El Hibridal” because most of the coffee trees planted in this lot come from this varietal, an ancient coffee varietal that later became known as Pacas. After the picking process, Partida 76 and 61 are hauled to Beneficio El Recreo where they are depulped, washed and sun dried on clay patios. In the cup, you can expect Partida 61 to present notes of white grape and dried fruit and Partida 76 to taste of tangerine and lemongrass with the acidity of a clementine and a juicy finish.

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

+ Landing in late July

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Mapache Partida 76

Name of Farm: Mapache Finca El Naranjito

Region: Ahuachapán a Ataco, El Salvador

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

Altitude: 1,400 masl

Plant Varietal: Pacamara, Bourbon, Pacas, Yellow Caturra, Sampacho

Cupping Notes: tangerine and lemongrass with a clementine acidity and juicy 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.

This small-lot coffee was hand-picked from Finca El Naranjito, in the picturesque town along “la ruta de las flores” called Concepción de Ataco, Ahuachapán. This farm sits at an elevation of 1,400 meters above sea level overlooking the Pacific Ocean. This specific lot is called “El Hibridal” because most of the coffee trees planted in this lot come from this varietal, an ancient coffee varietal that later became known as Pacas. After the picking process, Partida 76 and 61 are hauled to Beneficio El Recreo where they are depulped, washed and sun dried on clay patios. In the cup, you can expect Partida 61 to present notes of white grape and dried fruit and Partida 76 to taste of tangerine and lemongrass with the acidity of a clementine and a juicy finish.

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

+ Landing in late July

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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.

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

+ Out of stock

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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.

origin
certifications
type
farm
additional info
Tarrazú
Strictly Hard Bean
Tirra Natural

+ Available now

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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

+ Out of stock

+ more info
X
Costa Rica Tirra Honey Process

Region: Tarrazú

Name: Tirra Honey Process