Showing all 28 results
BRAZIL Mantiqueira de Minas – Samir Rage Matuck has owned and managed Fazenda Santa Rosa for 20 years. Santa Rosa has a total area of more than 370 acres cultivated with coffee. Fazenda Santa Rosa recycles water during coffee processing and reuses coffee pulp as fuel for mechanical dryers and organic fertilizer to minimize environmental impact on the land.
Degree of Roast: 3
Coffee sold by the pound
COLOMBIA Huila San Agustin – Each producer manages their own farm averaging just a few acres in size. Small enough for each producer to individually process the harvest with their own micromill, which allows for meticulous care in cherry selection, depulping, fermenting, and drying the coffee. Mastercol ensures traceability and quality control throughout the post-harvest process.
Degree of Roast: 2
COLOMBIA Organic Tolima Planadas – For many years, Tolima has remained hidden in plain sight cradled between other well-known coffee growing regions because armed conflict and coca leaf production isolated small coffee producers and exposed them to high rates of violence. During this time the municipality of Planadas, located in the southernmost corner of Tolima, had remained an untapped source of specialty coffee where producers have been cultivating coffee on just a few acres of land intercropped with shade trees, bananas, corn, beans and sugarcane. During the harvest, these farmers carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills. There is traceability and quality control throughout the post harvest process.
COSTA RICA Rosa Linda – A small 50 acre farm owned and managed by Jose Antonio Garcia for more than 30 years. He focuses his attention on the farm and meticulous coffee cherry selection. Finca Rosa Linda supports Jose, his wife and their three daughters.
Degree of Roast: 1
COSTA RICA La Amistad Organic – The coffee from Hacienda la Amistad shines not only in the cup, but in its commitment to the environment and community. It’s remarkable that 97% of the land that Roberto Montero’s grandfather first purchased in the early 1900s has been dedicated to forest preservation, with 6,000 of the original 10,000 hectares given back to the government of Costa Rica for the preservation of La Amistad International Park, the largest natural reserve in Central America. With the 4,000 hectares that have remained in this third-generation coffee farmer’s possession, Montero has dedicated 300 hectares to organic coffee production and most of the rest is forested and teeming with wildlife. Roberto’s commitment to organic farming pairs harmoniously with his commitment to his community. La Amistad’s proximity to the border of Panama has attracted many indigenous people from that country who come to the farm during harvest season with their entire families. Roberto ensures their needs are met by providing housing and free access to medical care for the seasonal pickers. Roberto also takes pride in his ability to provide more than 100 full-time jobs to his neighbors from Las Mellizas, not only in coffee cultivation, but also in the dried fruit operation that he runs year-round at La Amistad. Roberto hosts an annual employee celebration to recognize all their hard work and he also distributes school supplies to their children each year before school starts.
EL SALVADOR Santa Leticia – Finca Santa Leticia was passed down to Ricardo Valdivieso during a time of great turmoil in El Salvador’s history. At the peak of the conflict in the 1980s, Ricardo came face to face with a firing squad in defense of his family’s land. He was not shot but spent many years in exile before he was able to return to Finca Santa Leticia. Over the decades, his career as a coffee producer has been challenged in just about every way you could imagine. Today, Ricardo works with his daughter, Monica, to protect and nurture their groves of Pacamara and Bourbon arabica. During the harvest, a great deal of care and focus is dedicated to picking the best quality of cherry and gently drying it on clay patios.
Coffee sold by 1lb unless otherwise stated.
The Longberry region is in the central-eastern part of the country. This coffee is processed in the traditional ‘unwashed’ style which is also called ‘natural’. The flavor is unique … wild, winy and racy. Many would argue that this is where coffee originated.
ETHIOPIA Yirgacheffe Natural Organic – Zelelu Ararso, at 58 years, is a returning participant farmer and an important figure in the single farmer Lots program. This year we’re thrilled to have a naturally processed lot, fully sundried by the Addis Ketema cooperative, of which Zelelu is a member. Addis Ketema, and Zelelu’s home, are found in the Wenago district of the coveted Gedeo Zone– the narrow section of plateau dense with savvy farmers whose coffee is known as “Yirgacheffe”. Wenago is a small district that sits between Dilla, the mighty university city and coffee transit hub at the northern tip of Gedeo, and Yirga Chefe, in the heart of the zone, whose diminutive stature holds back none of its legendary global presence. Zelelu is an accomplished individual, even by the standards of Gedeo, whose dense farming and processing landscape has a reputation for competitive farmers. He has earned model farming awards at local and state levels to pioneer single farmer exports; the efforts of which helped like-minded farmers throughout Yirgacheffe’s union achieve direct sale and see their coffees priced and roasted with just about unprecedented transparency. In addition, Zelelu educates his children to a college level and will soon be processing his own harvests. Much respect.
ETHIOPIA Washed – This coffee is sourced from family-owned farms organized around the Adado Cooperative located within the coffee region of Yirgacheffe in the Gedeo Zone, Southern Nations, Nationalities and Peoples’ Region, Ethiopia. The Adado Cooperative currently has 1,128 members. In 2002, the Cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established in 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia.
GUATEMALA Huehuetenango El Limonar – Crisp green apple acidity pierces a lush, burnt sugar sweetness.
El Injerto Heuhuetenango Guatemala – In the remote highlands of Huehuetenango sits Finca El Injerto, a lush coffee farm surrounded by untouched forest. Renowned worldwide for exquisite award-winning coffees and agricultural innovation, the Aguirre family is set apart– just a few of their accomplishments over the past decade include eight first place COE awards, Rainforest Alliance certification (RFA), in-house roasting operations and cafes, and a prestigious private auction held annually, fetching prices upwards of $100/lb. This particular selection received a cupping score of 87.75.
The El Injerto coffee legacy began with Jesús Aguirre Panamá, who obtained the land in 1874. Originally, he produced sugarcane, corn, beans and tobacco. Between 1900-1905 he planted his first coffee trees, naming the farm El Injerto after fruits native to the region.
Today, the farm is owned and operated by the 3rd and 4th generation of the Aguirre family, Arturo Aguirre Sr. and Jr.. Together they’ve developed processes which set the bar high for coffee farmers worldwide. El Injerto is equipped with its own wet mill, dry mill, roasting operation, and cupping lab. Each step of the process is managed meticulously, from picking cherry at optimal ripeness to dry milling, with tight controls on traceability to the specific lot and day picked.
Ranging from 1500 to 1920 MASL, the farm is breathtaking. Coffee trees thrive beneath Inga, Macadamia and Gravillea trees. Average rainfall of 1600mm, a temperate climate around 22’C, and mineral rich, non-volcanic soil create the conditions for several unique micro-climates. Integrated into their focus on excellence are social and environmental values. All over the farm, roads have been created so that pickers don’t have to haul bags of cherry long distances. Housing, clean water, and higher wages have been provided to workers. Electricity is created on the farm, and every part of the coffee plant is utilized to ensure the system is sustainable.
GUATEMALA Organic – Smooth, creamy and balanced w. lemony brightness, but not over the top.
Degree of Roast: 2-3
HONDURAS Marcala Comsa Fair Trade Organic – This is a light, aromatic, eminently drinkable coffee
INDIA MONSOON Malabar – This rare monsoon-aged coffee has a unique, big, earthy, musty flavor with a lingering aftertaste.
JAMAICA Blue Mountain – This coffee is grown in rich volcanic soil with ample rainfall. To protect its unique qualities and freshness, this coffee is roasted and immediately packed whole bean in an 8oz vacuum-sealed bags.
JAVA Estate Jampit – From the Indonesian island of the same name, these crops were planted by the Dutch 300 years ago, in the 17th century. This coffee has a smooth, medium full–bodied, thick flavor. This Java is sourced from the Jampit Estate located on the island of Java, Indonesia. In the 17th Century Java coffee was first cultivated in low lying areas, but by the 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions.
KENYA Nyeri Ichamama – The Othaya Farmers Co-operative Society manages the Ichamama Factory. The cooperative processes coffee from farmers who generally have half acre plots averaging 250 coffee trees shaded with Bananas, Gravelia, and Macadamia trees.
KONA Washed – Kona has a unique flavor profile that is smooth, balanced with a lingering finish. Packaged in ½ pound vac sealed bags.
Tasting Notes: honey butter, jasmine, cocoa, smooth, balanced
MEXICO FTO Altos de Chiapas – Throughout dozens communities in the southern end of the Sierra Madre mountain range, each producer processes coffee with their own micro-mill and dry the coffee in the sun on patios before transporting the coffee in parchment to a centrally located dry mill facility where the coffee is prepared for export. With smaller farms, production of organic compost is an achievable and cost effective means of maintaining proper plant nutrition. These organic practices also provide a protective buffer for precious plant and bird species that make their home in biosphere reserves near the border of Guatemala in a municipality called Amatenango de la Frontera.
PAPAU NEW GUINEA Organic – This coffee is sourced from farms organized around the Siane Organic Agriculture Cooperative (SOAC) located in the Chuave district within the province of Chimbu, Papua New Guinea. SOAC accesses the international coffee markets for farmers, creating greater earning capacity from direct trade relationships. SOAC also assists farmers with financing, coffee quality improvement, organic certification, and community-based projects that promote gender equality and education.
NICARAGUA Sabor de Segovia Fair Trade Organic – This fair trade organic is sourced from family-owned farms organized around Promotora de Desarrollo Cooperativo de Las Segovias. They operate a centrally located dry mill facility and cupping lab where coffee is received, processed and selected for export. The coop provides producers with financing, training, and technical assistance to improve coffee quality and strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education.
PANAMA San Benito washed Caturra. Medium full body, smooth with a lingering aftertaste and a hint of citrus brightness
PERU Alto Urubamba Fair Trade Organic – From the fertile mountain valleys of eastern slopes of the Andes, this is a bright, clean coffee that is delightfully drinkable.
SULAWESI Toraja Organic – This is a rare and elegant Indonesian. Sometimes called by it’s former Dutch colonial name, Celebes, this is full-bodied, spicy and low in acidity with a haunting finish.
SUMATRA Takegon Mandheling – Aroma is that of the damp, musty walk through the Redwood Forest.
SUMATRA Gayo Mtn. Organic – An earthy, full-bodied, syrupy Indonesian similar to our conventional Sumatra but a bit spicy with a quicker finish.
TANZANIA Mbeya Peaberry – This coffee possesses many of the enviable characteristics of an estate Kenya. I love Kenyas but for many the winey acidity can be a bit over the top. Tanzania offers a more balanced cup with a smooth, lingering finish. The rounder shaped peaberry, formed from the maturation of one seed per cherry rather than the typical two seeds, is meticulously sorted during the milling process for its distinct flavor profiles.
Price per 1/2 lb. YEMEN Mocca Hawari Ecotact – This coffee is sourced from family owned plots located in the Al-Haimah districts in the Sana’a governorate within the western highlands of Yemen, parallel to the Red Sea. Yemen is perhaps the most historic coffee growing region in the world, second only to Ethiopia, with a lineage spanning more than 2,000 years. Coffee production continues today with many of the same traditions dating back to the 15th century, like drying coffee naturally in the cherry on the rooftops of houses perched on the edges of steep mountain ridges. Mocca Haimi is the product of 23 producers who work closely with an export company called Pearl of Tehama. Through the collaboration, small producers have learned processing techniques to ensure consistency in their coffee.