10 products
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10 products
10 products
Region: Shakiso, Ethiopia
Producer: 35 smallholder farmers delivering cherry to Suke drying station, operated by Sookoo Coffee
Varietal: JARC 74110/74112
Process: Natural
Tasting notes: Candied peach, pineapple juice, white tea
Producer info and cup notes:
Region: Palestina, Huila, Colombia
Producer: Julián Calderón, exported by LaREB
Varietal: Pink Bourbon
Process: Washed: 20hrs held in cherry, depulped, 48hrs dry bulk fermentation in open tanks
Tasting notes: Acai, vanilla syrup, pink flowers
Producer info and cup notes:
This coffee comes to us from our friends at LaREB (La Real Expedición Botánica) a collective of coffee producers and professionals united by a common goal: pursuing quality and consistency on the producing side while building long term partnerships with discerning roasters who will do those coffees justice in the final product for the consumer side. Everyone we have been in contact with at LaREB shows a clear passion and love for the craft of specialty coffee and it's made clear, both in the quality of green, and in the quality of their roasted coffee. In Palestina, right next door to Lorena Pinzon's farm, Julián Calderón also produces excellent pink bourbon at a similar elevation, 1650masl. This coffee also features a fermentation practice that we've come to love from some of the folks exporting through LaREB, a dry bulk fermentation in open tanks after depulping. We first came across this process with the Ethiopia Alo "Moonshadow" washed, and we find it gives an extremely unique floral and fruit character to the final cup that really enhances sweetness and depth. In the cup, we find an immediate bright purple Acai note with a intensely sweet and syrupy body that reminds us of tasting the in-house vanilla syrup at a local cafe. As it cools, classic Rosado pink floral notes come through with a lovely citric finish.
Tasting notes: candied apricot, grapefruit, red tea
Producer info and cup notes:
Founded in 2015 by Aaga Dinsa after inheriting a coffee farm from his grandfather, Habtamu Fikadu Aga(also known as Kuri Mountain Coffee) organizes the purchase and processing of cherry from smallholder farmers, eventually exporting them through their main hub at his grandfather's old farm. This lot, processed at Chelbasa washing station, was made up of cherry collected nearby in surrounding villages, totaling 144 registered outgrowers. For this specific lot, cherries were depulped and submerged underwater for 48-72 hours before being thoroughly washed, and submerged again for another short 12 hour fermentation. While hot, this cup presents an abundance of clean, candied apricot flavor with a punchy grapefruit acidity, complimented by an array of florals as it transitions from hot to cold, including bergamot, jasmine and magnolia. The body is a particular standout here as well, reminding us of traditionally processed Chinese red tea.
Producer info and cup notes:
With a history dating back to its founding in 1917, Finca Lerida has changed ownership a few times over the last century that it's been in operation. Not only do they grow coffee, they also have a beautiful vintage hotel on their main property that has been welcoming guests since the farm's inception. Now owned and operated by the Amoruso family, Lerida's main estate has produced some of the world's most lauded specialty coffee, most recently winning 1st place in the Best of Panama competition for their "waterfall processed" natural Gesha. Recently, Finca Lerida has expanded their operations to include 5 total coffee farms, with this particular lot coming from their newest one, Michela Estate in El Salto. Covering 32 hectares at an elevation of 1,600masl, Michela Estate is rich in biodiversity with many native plants and animals all throughout the landscape. This washed process gesha opens right up to a sparkling peach soda note, with a lingering florality of bergamot and jasmine in the center. As it cools, lemon and lime zest notes settle in, complimented by a lovely rose note in the finish. A perfect example of a "boring washed Panamanian Gesha" through and through, with acidity and florals on full blast.
Source: Lerida Estate
Region: San Pedro Ocopetatillo, Sierra Mazateca, Oaxaca, Mexico
Producer: 25 smallholders in San Pedro Ocopetatillo
Varietal: Field blend of Mundo nuvo, typica, bourbon, and caturra
Process: Washed
Tasting notes: Starfruit, lemon-lime soda, salt water taffy
Producer info and cup notes:
This stunning example of what Mexican coffee can be comes to us through our importing partners at Osito Coffee, who have been developing relationships with indigenous smallholders in Oaxaca for several years. This specific community lot from the municipality of San Pedro Ocopetatillo was produced by 25 smallholder farmers, each producing an average of 66kg of dried parchment. These smallholders typically grow Typica, mundo nuvo, caturra and bourbon at an average elevation of 1,600masl, and this specific washed lot was dried for 18 days on raised beds, with shade nets added during the hottest parts of the day. The preconceived notion that Mexican coffee cannot be enjoyed at very light roast levels is something we are always happy to prove wrong when the right green comes along, and when we received the preshipment sample of this coffee, it was an immediate yes. In the cup, we find a very bright starfruit acidity right up front, a clear and punchy lemon-lime soda note in the middle, and lingering aftertaste of salt water taffy.
Region: San Francisco, Marcala, Honduras
Producer: Fabio and Don Caballero
Varietal: Gesha
Process: Washed
Tasting notes: Pink lemonade, jasmine, blood orange
Producer info and cup notes:
The Caballero family name is known all throughout the coffee world, having graced many roasters' menus over the years, consistently inspiring us to learn more about brewing and roasting.
Last year, we released a lovely washed SL-28 from the Caballero family and when we heard Fabio Jr. and his grandfather, Fabio "Don" Caballero, were going to be at a cupping hosted by Cima Cafe, we jumped at the chance to share some of that coffee with them. This year, when the time came around to look at Honduran offerings, we were absolutely blown away by the quality coming out of Fabio's farms. This beautiful gesha lot, from his grandfather's farm titled "San Francisco" was grown at 1,600masl and washed for 12-16 hours before being slow dried for 25-30 days. In the cup, we find extravagantly layered florals with bergamot and jasmine intertwined together. As the cup cools, pink bourbon-esq pink lemonade florals with a tangy citric undertone rise to the surface, followed by a nuanced finish of blood orange juice and orange oil.
Region: Francisco Morazan, Honduras
Producer: Alexia Meija, Finca Liquidambar
Varietal: Parainema
Process: Washed
Tasting notes: Fuji Apple, raw honey, limoncello
Producer info and cup notes:
In the town of Valle de Angeles in the Francisco Morazon department of Honduras, sits Finca Liquidambar at 1,650masl. Liquidambar is a small family operation managed by 4 members. Despite its small size, the cup quality has become renowned around the world, placing top 30 in the 2023 Honduran Cup of Excellence. While Liquidambar is typically known for their incredible honey processed coffees, this washed Parainema stood out on the cupping table for its high intensity, bright, and clear acidity, with a delicate floral and sweet background. In the cup, we find a beautifully complex dance of malic and citric acidity, reminding us of Fuji apples and limoncello. As it cools, a syrupy sweet body comes into full focus, carrying with it a delicate florality like a raw wildflower honey.
Region: Kirinyaga, Kenya
Producer: 1,800 smallholder farmers surrounding Kamwangi Coffee Factory, organized with the New Ngariama Farmers’ Cooperative Society
Varietal: Field blend of SL-28, SL-34, Batian and Ruiru
Process: Washed: cherries are hand sorted for defects, fully depulped, laid out to dry-ferment for 24 hours, soaked for 6 hours, then slow-dried on raised beds
Tasting notes: Ruby grapefruit, apple juice, white flowers
Producer info and cup notes:
Region: Sidama, Ethiopia
Producer: Smallholder farmers delivering cherry to Dembi drying station, operated by Salomon Hameso Boku
Varietal: JARC 74110/74112/74114
Process: Natural
Tasting notes: Pomegranate, red grape, jasmine
Producer info and cup notes:
Salomon Hameso Boku first purchased his farm in 2017, and with the help of his community, has now grown his operation to include several different drying stations in the following areas: Bensa-Huro Tibro, Kokose, Aroresa and a new station called Dembi. This particular lot comes from that newest station, and was processed as a traditional natural before being dried on raised beds. In the cup, we find an impeccably clean pomegranate note up front, which gradually cools into a mouthfeel reminiscent of sweet red grapes/ As it cools, the florals become more prominent, with jasmine and bergamot lingering long after the cup has finished.
Source: Primavera Coffee
Region: Concepción Huista, Huehuetenango, Guatemala
Producer: Victoriana Ramirez
Varietal: Caturra
Process: Washed
Tasting notes: Green apple, marshmallow, peanut butter cup
Producer info and cup notes:
In the town of Concepción Huista in the Huehuetenango region of Guatemala, Victoriana's farmland sits at 1,610masl, with just under a hectare of land. Despite its small size, the farm has its own ranch house and wet mill, where Victoriana and her family go to stay during the harvest season. At this "Ranchito" closer to the coffee plants, freshly picked cherry can reach the wet mill very quickly and immediately be processed while the coffee is at its freshest. After picking, cherries are depulped and left to ferment overnight to remove leftover mucilage, and then turned out onto tarps to sun-dry for 3-4 days while being turned constantly. This traditional form of processing gives way to the classic Guatemalan cup profile that we know and love, with a tangy and sweet green apple note up top, followed by a creamy marshmallow body and a subtle vanilla undertone. As the coffee cools fully, the deeper chocolate and peanut notes come forward to create a decadent peanut butter cup vibe.