Finca Los Trez Pozos
This natural Geisha is an very limited first year harvest grown by Cup of Excellence finalist winner Don Armando Guardado on his farm Finca Los Tres Pozos in Chalatenango's Alotepec Coffee mountain region of El Salvador. Look for notes of pineapple, strawberry, milk chocolate, honeysuckle, and wild blueberry.
This naturally processed Geisha nanolot comes to us from Finca Las Duanas in the Metapan Mountain Range of El Salvador. Look for notes of pineapple, strawberry, milk chocolate, honeysuckle, and wild blueberry.
This coffee was grown on the Baroida Estate in Papua New Guinea. After being meticulously sorted, it is laid out on raised beds to sun-dry.
This innovative honey processed coffee was grown on Finca El Pastoral in the mountains of Nicaragua and has gone through a rigorous quality control process analyzing its uniformity and cup profile. Look for notes of honey graham cracker, lemon, and tangerine & pear sweetness with a creamy body and golden apple aftertaste.
Working with Mighty Peace, a fully integrated social impact coffee company, we bring you a special coffee grown by the Mapendo cooperative in the African Great Lakes area of the Democratic Republic of Congo. Mapendo, which is swahili for “love”, consists of nearly 40% women farmers.
This rich and intense coffee is from the Ndiara factory of Kenya. The factory is located in a northern corner of Muranga county, in the Mathioya division, and operated by the Kiru Farmers Cooperative Society. With a candy-like aroma, this coffee boasts hints of toffee and baker's chocolate with a tart plum acidity.
We're excited to bring you another round of the Ramirez estates aged natural coffee! For this slow aged natural, cherries are fermented for 24 hours in a sealed environment before spending the next 18 days drying. After that, the coffee is stored in the dried cherry for 8 months, allowing the fruit’s natural flavors and sugars to permeate the bean.
We are thrilled to offer this distinguished coffee from Ever and Norelvia Diaz, owners of Finca Mileydi. This Pacamara semi-washed coffee has notes of tangerine, milk chocolate and blackberry with round, juicy acidity and a creamy body, making it exceptionally balanced.
We are delighted to bring you an offering from our friends at Tierra Bendita. Las Veraneras is the main coffee estate of the Biokrop Project where Jorge Cruz Reyes and Laura Rubio produce specialty coffee in the Apaneca-Ilamatepec region of El Salvador. This Red Bourbon varietal has been controlled with 96 hours of an Anaerobic fermentation process. This coffee is refreshing and pleasantly tart.
We've partnered with our good pals at Yellow Rooster Coffee to help us find curious and talented producers who are pushing the boundaries of processing and cup development. Grown by agronomist Edwin Noreña on his farm Finca Campo Hermosa in Circasia, Colombia, this unique coffee incorporated hops and malts into the fermenting process. A sweetly tart cup with flavors of lychee, ripe kiwi, and a balanced wine-like acidity.
We've partnered with our good pals at Yellow Rooster Coffee to help us find curious and talented producers who are pushing the boundaries of processing and cup development. This Pink Bourbon varietal comes to us from Jose Giraldo, a producer on the cutting edge of Colombia’s experimental processing. This coffee has undergone a detailed two-stage fermentation process. A sweetly tart cup with flavors of lychee, ripe kiwi, and a balanced wine-like acidity.
Our Colombia Microlot series continues with a lovely sweet coffee from third generation coffee grower Miller Bustos and his farm Finca El Mirador in Huila, Colombia.
Cumbres Del Poas
Owners Oscar and Francisca Chacon run what is considered to be one of the best micro mills in Costa Rica. Well known for its exceptional drying techniques for natural and honey-processed coffees, Las Lajas is constantly experimenting and developing new processing techniques to create the best possible coffees. After working with the Chacons for several years, we had the pleasure of visiting the mill during our 2018 trip to Costa Rica.
Rich with a smooth chocolatey mouth feel and ripe cherry acidity, this full-bodied blend offers a little bit of something for everyone to enjoy. Specially blended to be extracted as espresso, but also delicious in a V60 or an automatic drip machine.
This shade grown, sun-dried, and fully washed coffee is a blend of coffees grown in the mountains of Chiquimula and Zacapa in Esquipulas, Guatemala. With it’s rich volcanic soil, this land was home to ancient Mayan cultures and has been an economic and social center for thousands of years and can draw on a centuries-long heritage of coffee cultivation.
This Pink Bourbon varietal comes to us from Jose Giraldo, a producer on the cutting edge of Colombia's experimental processing. For this coffee, ripe cherries are hand selected and sorted before starting a two-stage fermentation process thatÂ has elements of natural, honey and washed processing. Taking the better part of 3 months, the resulting cup is sweetly tart with flavors of lychee, ripe kiwi and a balanced wine-like acidity. Scroll down for full processing details. This Pink Bourbon varietal comes to us from Jose Giraldo, a producer on the cutting edge of Colombia's experimental processing. Known for its striking color and distinct cup profile, Pink Bourbon, which is a hybrid of the Red and Yellow Bourbon varietals, is still relatively new to specialty coffee and grown primarily by producers in Huila, Colombia.
This natural processed coffee comes to us from the upper highlands ofÂ El Salvador, just a stone's throw from the border of Honduras. Located in the municipality of San Ignacio, Finca Los 3 Pocitos is owned and operated by producer Armando Guardado Quint, who spent 30 years living in the U.S. before returning to his native mountain to become a successful specialty coffee producer. In just his first year participating at this year's Cup Of Excellence, he placed 7th with tough competition from other excellent producers growing across the six coffee regions of El Salvador. This anaerobic natural coffee has notes of juicy grapefruit, dark fudge, and sweet cherry wine with a creamy body and a pleasant drying aftertaste.
This coffee is produced by Mrs. Pedrina Chacon from the San Ignacio area of Chalatenango. Her farm, Finca La Bendicion, was awarded 3rd place finalist at the 2019 Trifinio Specialty Lot (Best of Guatemala, Honduras, and El Salvador). This natural process coffee has a silky full body with notes of raspberry, Mutsu apple, and buttery Chardonnay.
Edwin NorenÌa is a third-generation coffee producer from Circasia, QuindiÌ o, which is located in the heart of Colombia's coffee growing axis. A trained agronomist, Edwin brings generational knowledge as well as an insatiable curiosity for unique cup profiles and innovative processes. This is the first time we've offered a coffee like Edwin has produced here- incorporating hops and malts into the fermenting process (more about that, below). If you're an IPA fan, you'll love this coffee! Look for notes of lemondrop hops, caramelized grapefruit, strawberry tea and cherry tart. Unique in its depth and complexity.
With flavors of golden delicious apple, strawberryÂ and sweet almond, this washed Peruvian coffee is a new favorite! Named after a native fruit tree local to where the Andes and Amazon meet, El Pajurillo farm sits at 1900 masl and produces Yellow Caturra, Yellow and Red Bourbon varietals. Fidel Huancas Chinchay, a 27 year old coffee producer inherited his farm's two half hectare plots from his father. Now a family affair, his in-laws and siblings hand pick ripe cherries from dawn to dusk. After harvesting, Fidel single handedly sorts and depulps the cherries to ready them for fermenting. Left to ferment for 3 days, they are then washed 3 times before drying for 10-15 days.
A delightful cup of natural processed Peruvian coffee that boasts hints of blueberry, peach and guava with a silky mouthfeel and rose aroma. "El Bebedero" roughly translates to "the water hole" and was taken from the natural springs found in the area that supply the farm and animals with fresh water. Hand picked and monitored closely for quality, this coffee is sure to please. Grown at 1600-1700 masl on El Bebedero Farm in the Amazonas Region of Peru, GermÃ¡n Carranza Barboza is a 28 year old coffee producer who is experimenting with new fermentation styles and uncommon varieties for his region. This particular coffee is a bourbon/caturra blend fermented overnight for 12 hours and then dried on raised beds for 20 days.
This juicy and sweet coffee with notes of fuji apple, caramelized grapefruit, and tangerine is brought to us through the initiative of Moses Venapo. Moses is an entrepreneurial producer in the Eastern Highlands of Papua New Guinea who wants to offer local smallholders better access to higher market prices. This is a new, small project with a lot of promise that we are proud to support through the purchase of this tasty microlot.
Earthy hints of plum, fig, coriander, creamy chocolate, and pomegranate shine in this honey process from the Baroida Estate in the Eastern Highlands. Established in the 1960's, the estate's founder, Ben Colbran, was amongst the first farmers to grow coffee in the area. Today, the farm has become a family legacy with Ben's son Nicol overseeing operations. With careful sorting a top priority, the estate's coffee is of the highest quality and we are proud to share it with you.
A delightful, fully washed coffee sourced from family owned farms organized around Central Multiple Service Cooperative, better known as PRODECOOP. The initial coffee processing takes place on the individual farms. Sun-drying and final processing takes place at the coop's dry mill, Las Segovias, located in the town of Palacaguina. PRODECOOP carefully supervises all phases of the coffee production and processing in order to ensure strict quality control. This Fair Trade Nicaraguan coffee offers notes of dark cocoa, sweet black cherry and a clean finish. The coop has spent the last few years identifying and marketing the coop's best coffees to improve the economic status of all the farmers. The coop families are proud to offer these excellent, high quality coffees as an example of their hard work and dedication.
Fully-washed and fermented for 20-24 hours, Las Cotorras coffee is grown at 1300-1700 masl in the highlands of the state of Chiapas, Mexico. Named after the Cotorras bird which find their perfect habitat in the native shade trees on coffee farms. Preferring a "coffeelands" habitat for nesting, these birds are a symbol of authenticity and freedom in Chaipas. Known for its sweet notes, we found this cup of Las Cotorras coffee to be balanced and mellow with an orange zest aroma and light acidity, and notes of caramelized sugar, rough puff pastry and fresh apricot.
Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. Much like Ethiopia, many of the producers in Kenya are smallholder farmers and may only produce a few bags. In fact, the average producer has about 2.5 acres of land with roughly 300 trees. This fully washed coffee has notes of Rio Red grapefruit, creamy apricot jam, Pink Lady apple, and rich caramel.
This coffee is sourced from more than 850 farmers living in Wenago, near the District of the Gedeo Zone in southern Ethiopia. Farmers deliver their ripe cherries to the Wenago coffee mill where they are carefully sorted and placed in thin layers on raised drying beds. Floral aroma with notes of strawberry, apricot and plum.
Look for notes of key lime pie, peach, basil and lavender dark chocolate. Founded by Fekadu Jebril in 2010 and named for his wife, the Hana Asrat washing station is situated in the forest of Yabitu Koba/Harsu near Tibe Haro seifir (neighborhood). Like in most of Ethiopia, growers in the Uraga district are smallholders, aka âgarden farmers, so called because most of them are producing coffee in the garden areas around their homes, and often harvesting cherries from coffee occurring naturally on the land where they live. Farm sizes tend to be between .5 to 2 hectares in size on average, though occasionally can reach upwards of 10 hectares. The average yearly yield in green coffee from the smaller farms is around 2 to 4 bags.
Notes of lemon-lime, herbs and sweet black tea. Complex and balanced. This outstanding coffee comes to us from the Demeka Becha Washing Station which is located in the coffee growing regions of Bona Zuria, Sidama. Surrounded by nearly 10,000 coffee producers, the washing station pulls cherries from nearby communities and is situated at the top of a hill, making it ideal for air flow along its drying beds.
This fruit dried natural process coffee has notes of tangerine marmalade, black tea with honey, lychee, and an orange blossom honey mouthfeel. In partnership with Catalyst Trade, we've helped producer Degafe Burka separate his coffee into his first single farm nano-lot. We're privileged to share this incredible coffee with you and to celebrate this important milestone with Degafe. As part of our partnership with Catalyst, we're returning 25% of the profits from the sale of this nanolot back to Degafe's farm. Each 8 oz bag includes a postcard print of this nanolot's custom art. Scroll down to learn more!
In partnership with Catalyst Trade, we've sourced this single farm lot from producer Belayneh Bariso, who lives with his wife, Abnet Alemayehu, and their 4 children in the village of Bombe. In Ethiopia, small coffee producers like Belayneh typically deliver their crops to local washing stations, where they're added to other farms' coffee to form larger community lots. This particular coffee was isolated and kept separate from neighboring farms, allowing it to be successfully traced from harvest to your cup. This fruit dried natural process coffee has notes of strawberry, honeydew melon, black tea, apricot, and lime. It has a creamy body with a refreshing acidity reminiscent of orange Fanta soda.
In partnership with Catalyst Trade, we've sourced this single farm lot from producer Basha Bekele, who lives with his wife, Habtamwa Tesfayie, and their children in southern Ethiopia's Bombe village. In Ethiopia, small coffee producers like Basha typically deliver their crops to local washing stations where they're added to other farms' coffee, forming larger community lots. This particular coffee was isolated and kept separate from neighboring farms, allowing it to be successfully traced from harvest to your cup.Â This fruit dried natural process coffee has tropical notes ofÂ mango & pineapple, mandarin orange, with turbinado sugar and a twist of lime.
Balanced by a creamy body, this lovely coffee offers fruity and floral notes of strawberry, jasmine, juicy red grape and sweet-tart apricot. Focusing on quality and advancing traceable, single-producer Ethiopian coffees, Asnake Bekele partnered with Aliye Majo's farm on this delicious natural processed Sidama coffee. Harvested by hand by over 80 seasonal and daily laborers, spread onto raised beds to dry, turned six times per day over 15-21 days, and transported to local dry mills for final processing, this coffee has been carefully handled every step of its way from the plant to your cup.
Red Rooster is excited to bring you an aged natural coffee for the first time! Grown at 1400 masl in the Dominican Republic, the family-owned Ramirez Estate is producing not only exceptional coffees but they're also very conscious of their environment and community. For this slow aged natural, cherries are fermented for 24 hours in a sealed environment before spending the next 18 days drying. After that, the coffee is stored in the dried cherry for 8 months, allowing the fruit's natural flavors and sugars to permeate the bean. The result is a cup bursting with jammy strawberry, cherry, Madagascar chocolate and Pinot Noir.
Sweet and syrupy with intense fruit and floral flavors. Looks for notes of raspberry, elderflower, cherry and blueberry. Oscar and Francisca ChacÃ³n are third-generation coffee producers. The coffee is more than just in their family heritage, it is in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee. Since 2018, they've been experimenting with a Honey-style process they are calling Diamond. What makes the Diamonds different is that the drying requires closer attention than the other Honeys, as Oscar and Francisca want the temperature to stay very low throughout. First, the coffee is pre-dried on raised beds for one day, then moved to the drying patio where it is closely monitored for the duration. The Black Diamond takes 15-22 days to dry.
Incredibly creamy and balanced with notes of blueberry, strawberry and graham crackers. Altieri Specialty Coffee is a family-owned group of coffee growing farms from Boquete in Panama, founded by Eugene Altieri. Their mission is to produce excellent quality specialty coffee while providing personalized service and at the same time creating community development among the workers and their families. coffee is part of their Alessa lot and is produced at their Mima Estate, which sits on the eastern slope of the Baru Volcano. Surrounded by the virgin cloud forests of the Baru National Park, winds from the Pacific and Atlantic oceans collide at this altitude, creating microclimates different from the rest of the country. Cherries from this geisha lot are selectively handpicked and fermented in tanks for eight days. They are then sun dried in african beds for approximately 25 days or until the coffee has reached 11% humidity. This slow process creates an intense cup, full of complex floral and fruit notes.
Altieri Specialty Coffee is an award winning and family-owned group of farms from Boquete, Panama. This elegant coffee is part of their Rola lot and is produced at their Mima Estate, which sits on the eastern slope of the Baru Volcano. Surrounded by the virgin cloud forests of the Baru National Park, winds from the Pacific and Atlantic oceans collide at this altitude, creating microclimates different from the rest of the country. Candied lemon, juicy fox grape, creamed honey, guava and cantaloupe.
Owners Oscar and Francisca Chacon run what is considered to be one of the best micro mills in Costa Rica. Well known for its exceptional drying techniques for natural and honey-processed coffees, Las Lajas is constantly experimenting and developing new processing techniques to create the best possible coffees. After working withÂ the ChaconsÂ for several years, we had the pleasure of visiting the mill during our 2018 trip to Costa Rica. Scroll down to learn more about the Perla Negra natural process. Very sweet and balanced with notes of strawberry pie, lemon-lime and caramel.
To say that this coffee has a lot going on is an understatement. A first-of-its-kind offering in North America, this farm blend of Geisha, Sudan Rume and Bourbon varieties, comes to us from one of the most revered coffee farms in the world. La Inmaculada, a world champion coffee farm, is known not only as a producer of rare varietals but by their precise processing methods and strict quality control measures.Â Bright, sweet & creamy body. Notes of guava, strawberry wine, white chocolate and pink lemonade.
Our Colombia Micro-lot series continues with a wonderful coffee from producer Hermes Adarme. Though he's been producing coffee for years, he only began using the honey process about three years ago in an effort to capture a higher premium. Hermes is a member of the Inga Indigenous Community in Aponte, Colombia. This honey processed coffee is sweet with notes of peach, pear and juicy orange.
Our Colombia Microlot series continues with a wonderful coffee from producer Alirio Rodriguez Rojas, a second-generation coffee producer with over 30 years of experience. El Recreo sits on 5 hectares and is located in Acevedo, a town in the Huila Department. Huila is one of Colombia's most productive coffee-producing regions and is known for its varied geography and climate, while maintaining consistently sweet, clean and bright coffees year after year. This anaerobic natural processed coffee has notes of pineapple, cherry, almond, grape jelly, and semi sweet chocolate.
Buy your coffee farmer a pig! Your purchase of this coffee helps to provide pigs and agricultural support to the Nemba Washing Station members. The Goat and Pig project started in 2017, supplies Burundian farmers with livestock that create organic fertilizer for their plantations and in turn, help to increase their crop yield. In addition to the reliable fertilizer, farmers are also trained to breed, manage, and distribute the livestock, which has the potential to benefit their entire community in the long term. Notes of blackberry, lemon, dark chocolate covered hazelnut and vanilla.
This fully washed coffee comes to you from the Gahahe washing station in the Kayanza province of Burundi where 1,740 smallholders send their coffee for processing. The coffee cherries are selectively hand-picked by the families who own these small farms - most with only 200-250 trees. Once the cherries arrive at the washing station they areÂ wet processed under constant supervision and quality control, ensuring only the highest quality beans are selected. Orange zest, baking spices and reminiscent of mulled wine and rosemary.
Wine-like and fruit forward with notes of tart cherry, dried apricot, and fresh herbs and spices like clove and juniper.Â Known for its traditional Giling Basah or wet-hull process, this coffee is a true rarity for Indonesia and Sumatra, in particular. Smallholder producers deliver their cherry to the Koperasi mill where it is sorted and meticulously dried on raised beds. Because of the frequent and unpredictable rainfall common to the area, the coffee is dried under a canopy to protect it from the elements. While coffee can certainly take longer to dry in a humid climate like this, the resulting cup has surprisingly clean fruity notes and intriguing florals.
Altieri Specialty Coffee is an award winning and family-owned group of farms from Boquete, Panama. This elegant coffee is part of their Alessa lot and is produced at their Mima Estate, which sits on the eastern slope of the Baru Volcano. Surrounded by the virgin cloud forests of the Baru National Park, winds from the Pacific and Atlantic oceans collide at this altitude, creating microclimates different from the rest of the country. Papaya sweetness, guava acidity, Fuji apple slices, lemon curd pastry, orange blossom and jasmine aroma.
This Anaerobic Natural coffee is processed with a very specific and strict protocol. The first step is to float the coffee to remove any low density, under-ripe, or damaged cherries. After this initial sorting, cherries are covered in boiling water in a process called "Bourbon Blanching". After one minute, the water is drained and the cherries are transferred to airtight containers to ferment for 6 days, until the pH drops to 4.0. Scroll down for full process description. This labor intensive process provide a cup full of boozy fruits, including sweet, juicy berries, cherry and chocolate.
From the famed coffee region in the mountains above Boquete, we purchased this delightful coffee directly from the farmers at Finca dos Ruedas. This Natural Process coffee is heavily sorted and the whole cherries are fermented in barrels for 125 hours while the temperature is carefully monitored and never allowed to go above 60 degrees. TheÂ cherries are then dried slowly with very little direct sun contact for approximately 45 days. Exceptionally sweet with notes of passionfruit, cherry, Pinot Noir and lavender.
This is a traditional washed coffee from Gedeb, Ethiopia, grown by smallholder farmers and processed at the Wuri washing station. The coffee has undergone extensive defect sorting to achieve the mythical designation of Grade Zero. The experimental microlot is fully washed and fermented for 48 hours. Washed again under fresh water, the coffee is dried and treated to extra sorting steps at the dry mill. These steps include multiple passes in the color sorter plus extensive hand sorting to remove any remaining defects. The result is close to perfection. Look for notes of hazelnut, oatmeal raisin cookie, black tea, honey all with a creamy medium body.
Strawberry rhubarb pie, lilac, red currant wine, chocolate covered cherry, exceptionally sweet with a silky smooth body. Oscar and Francisca ChacÃn are third-generation coffee producers. The coffee is more than just in their family heritage, it is in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee. Since 2018, they've been experimenting with a Honey-style process they are calling Diamond. What makes the Diamonds different is that the drying requires closer attention than the other Honeys, as Oscar and Francisca want the temperature to stay very low throughout. First, the coffee is pre-dried on raised beds for one day, then moved to the drying patio where it is closely monitored for the duration. The Black Diamond takes 15-22 days to dry.
With help from our friends at Catalyst Trade, we've sourced this single farm lot from producer Belayneh Bariso, who lives with his wife and their 4 children in the village of Bombe. On his small farm, red cherries are harvested by hand, a very labor-intensive process that requires over 50 seasonal and day laborers. In Ethiopia, small coffee producers like Belayneh typically deliver their crops to local washing stations, where they're added to other farms' coffee to form larger community lots. This particular coffee was isolated and kept separate from neighboring farms, allowing it to be successfully traced from harvest to your cup.
This naturally processed coffee is selectively harvested and hand sorted at the Wush Wush washing station in Ethiopia's Keffa Zone. Producing natural coffee is relatively new to this washing station. Due to the wet weather, using this method requires careful monitoring and tight process control. The results of their rigorous labor is in the cup.
This fully washed coffee is produced on small holders farms surrounding the village of Wush Wush along the Agama River and is made possible by the hard work of Dinkalem Ademe and his washing station. The coffee delivers a lush ripe fruit acidity and very sweet and soft mouthfeel.
When we started planning our 10-year anniversary several months ago, we had no idea how much our plans would change. We dreamed about throwing an epic party. Tacos and ice cream were discussed. Latte art throwdowns and breakdancing were bandied about. Some suggested fireworks. Clowns were mentioned. We couldn't wait to celebrate with you, our customers, and our hardworking staff. With the rest of the world, we had to pivot. Today we present, Wish You Were Here, a crowd-pleaser of a blend representing both 10 years of Red Rooster and also the sentiments we feel every day as we head in to work to roast coffee and wait for the world to return to some new version of normal. To those drinking our coffee all across the country, and to those ordering from just a few miles away as you try to stay safe, from all of us at Red Rooster, we wish you were here. Like some of the best bands, and Red Rooster itself, this blend has wide appeal with a nod to experimentation. It combines washed and natural processed coffees from Indonesia, Ethiopia, and South America, resulting in notes of chocolate and caramel, with hints of citrus and sweet berry. Thanks for helping us shine on, friends.
We're proud to offer this Red Honey process coffee from producer Felipe Trujillo of Vantola Coffee, a fermentation specialist and exporter from Santa Barbara, Antioquia, Colombia. This lot consists of Yellow Colombia varietals that are picked at precise ripeness and floated for density. The mass is then fermented in a holding tank for 12 hours giving the coffee a notable fruity taste and aroma. The cherries are de-pulped (skin and some flesh removed) and dried on raised sun beds for 2 weeks until they reach 11% moisture, and then kept in grain pro bags an additional two weeks before dry milling. Tasting Notes: Semi-sweet chocolate, honeydew melon and vanilla custard.
Dig unique coffee? Well, this one's for you. Let us introduce you to Fruit Punch Washed. Grown by Jose Giraldo on his farm Finca El Danubio, this coffee consists of Caturra varietal cherries that are picked at peak ripeness then stored in airtight sealed containers until the fermentation process begins. The CO2 released during fermentation aids in macerating the cherry, meaning the bubbling CO2 splits and peels off the cherry skin. Once the desired pH is met, the coffee is pulped and fully washed. Tasting Notes: Dark chocolate, toasted coconut, kiwi, Orangina and lemon meringue.
This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region. The mill serves several small coffee producers within the Pantan Musara villages; several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Coffee is delivered to the mill by producers in the area, and for Washed coffees, only fresh red cherries can be purchased. The Washed coffees are fermented for 36 hours after being depulped, then washed four times to remove the mucilage. It's then spread into a drying house or on raised tables to dry for 14 days or so.
A Red Rooster exclusive! This Full Natural process coffee is grown by Willington Ultengo at his farm Los Naranjos, in La Argentina, Huila, Colombia. Willington's terroir produces stellar results for natural coffees: High altitude, older variety stock and the farm borders a large nature preserve with old-growth forest and native wildlife crossings. Consisting of Caturra and Colombia varietals, ripe cherries are initially floated in water to select the densest and ripest among them. After this process, the sorted cherries are dried on raised beds for 11-14 days and turned twice a day to provide ample sun. They are then dry milled at 11% moisture. Los Naranjos is only producing a few bags of naturals right now and we are pleased to say that we purchased them all! Learn more about Willington and Los Naranjos below. Tasting Notes: Cherry Jolly Rancher, grape soda, brown and honeycrisp apple.
This coffee is WHOLE BEAN and is packaged in a 10oz bag. This month our very own Grace McCutchan was the featured roaster for May's Matchbook Coffee Project. Every month, they work with a new roaster to produce exciting and highly personal coffees. This month is no different. For this special release she's calling "On the Road", Grace chose a rare, natural processed coffee from Inmaculada Coffee Farms of Valle del Cauca, Colombia. This special and very limited lot is from the legendary coffee variety, Sudan Rume, which originated on the Boma Plateau, in southeastern Sudan near to the Ethiopian border. Scroll down for more information about the farm, varietal and processing. Expect notes of baking spices, raspberry liqueur, dark chocolate, vanilla, and warm honey.
Laurina 260 is one of only a handful of very small lots of this coffee grown in the world. Notable for its long pointy beans and also known as Bourbon Pointu, Laurina appeared in the Reunion Island after a spontaneous mutation of the Bourbon variety. In 1771 Sieur Leroy discovered that this much loved coffee was actually a mutation from Arabica coffee from Yemen. Tasting notes: Coconut milk, pineapple, papaya and cane sugar. Very sweet.
This fully washed, certified organic coffee comes from the Sidama growing region of Ethiopia. You'll notice right away that this bean is on the small side. Sorted at a screen size of 13, this special prep lot is smaller and denser than most coffee, which is screened at 14 or 15. This petite bean offers an intense perfume like aroma of lavender and jasmine along with sweet notes of pineapple, wildflower honey and apricot. Located in the small farming village of Shantawene, the producers are part of a 667 member strong organization that is spread throughout the Bombe mountains.
This microlot is a Red Rooster exclusive! Owned by lifelong coffee producer, Don Marco Fidel Lopez, Finca Bella Vista is located in the Las Cochitas sub-municipality of Buesaco and covers 2 hectares of land. This lot is washed, with a 36-hour fermentation time before being sun-dried on patios. Granny Smith apple, caramelized grapefruit and balanced honey sweetness. Don Marco is a member of Alianza Cafe, a producers' association in the area that was founded to improve the lives of its members through technical advice in farm management, waste reduction, and environmental protection. Don Marco is happy to be producing coffee and remembers a time when he wasn't able to, due to regional conflict. Up until 10-15 years ago, men were recruited or forced to work on building camps or roads for guerrillas controlling the area. He's been able to return to coffee production and is happy to once again be following his life's passion.
In collaboration and friendship, RND Coffee and Red Rooster Coffee present All Rise in hopes of furthering the national discussion and promoting movements aimed at rectifying centuries-long systems of oppression. We strive to raise awareness of systemic problems within our society and support the pursuit of the American ideals of Liberty and Justice for all. We stand for equitable treatment for all. We stand against oppression in all forms. We stand for equal opportunities for all. Join us as we ask that All Rise as we continue the long journey of making America the Land of the Free. Proceeds from this coffee benefit <a href="https://www.thedreamcorps.org/">Dream Corps</a> and the work they do driving criminal justice reform, building a greener economy, and creating equity in the tech industry.Â Scroll down forÂ <b>COFFEE & SHIPPING </b>details. Learn more:Â <a href="https://www.thedreamcorps.org/">www.thedreamcorps.org</a>
Expect notes of amaretto, raisin and tangerine. Started by Celestin Rumenerangabo, the Gasharu Coffee Company has developed a strong coffee culture and tradition over the past thirty years. Women make up 70% of the company's workforce which includes 6 full time locals and upwards of 150 part-time workers during peak season. Leading up to the Tutsi Genocide in 1994, Gasharu was seeing tremendous growth and much success. After 4 difficult years, Celestin and his family were able to resume business and have worked hard ever since to rebuild their lives. Gasharu Coffee Co. operates two washing stations, Meuhororo and Gasharu. The Gasharu Washing Station is managed by Celestinâ's wife, Gorrette Mukamurenzyi, and includes six fermentation tanks and 100 raised drying beds. Producers from twelve main coffee village farms bring their cherries to the Gasharu Washing Station.
This coffee is produced by Dofan Wilian Patilla, a farmer with 25 years of experience in the community of Corimayo. His farm, Quillipata, is nestled in the Yanatile Valley in the Department of Cusco in the south of Peru. This washed coffee is grown at 5,900 feet and consists of Bourbon, Typica and Caturra varietals. Expect notes of tangerine, honeycomb, lime zest, and almond butter.
Jose Luis and Rosario, owners of Finca El Taiwan, have an incredibly floral crop that's grown at some of the highest altitudes in Jinotega, Nicaragua. This washed, enzymatic microlotÂ is mellow and balanced, with notes of Bartlett pear, almond, and honey. We sourced this coffee through Gold Mountain Coffee Growers. Year after year, they are pioneering technologies and methods to reach new levels of consistently-high cup qualities. UsingÂ tools such asÂ <span>sugar-measuring refractometers and red-wine-colored wristbands, their partner producers can more easily identity coffee cherries that are at the optimum ripeness level for sweet, complex cupping results.
This fully washed coffee is grown on the eastern slopes of Aberdares mountain ranges in Nyeri County, Kenya by the family owned farms of the Othaya Farmers Co-operative Society Limited (FCS). Established in 1956, FCS has more than 14,000 members who generally have half acre plots averaging 250 coffee trees. Sweet, clean and complex with fruity notes of watermelon and peach, along with dark chocolate.
This fully washed coffee comes from the Ibonia Estate and consists </span><span>entirely of peaberries. This natural mutation occurs when only one of the two beans inside the fruit or "cherry" is fertilized, allowing it more space to grow and develop an oval shape, rather than the usual pair of flat-sided beans. Peaberries are known for their sweetness, complexity and bright acidity. This coffee is no exception. Look for notes of molasses, roma tomato, holy basil, lemon lime and peach. The producers at Ibonia Estate know the importance of preserving the rich ecosystem and indigenous species. Species in the area include snakes, deer, hare, weaver birds, owls and hawks among others.
In the year 2000, 62 Honduran coffee farmers joined together with a common goal to transform their farms from conventional to organic production and formed COMSA (Cafe Organico Marcala, S.A). In 2001, fostered by a foundation called Funder, COMSA earned their organic certification from Bio Latina which has enabled them to market their coffee to more international buyers and realize better selling prices for their coffee. In February 2006, COMSA then applied for and was granted Fair Trade certification status. COMSA uses the Fair Trade price premium to fund many social projects including paying teachers' salaries and purchasing school supplies. Roasted dark, this coffee is sweet and syrupy with notes of rich chocolate and creamy hazelnut. A clean and balanced cup.
This washed coffee is sourced from family owned farms organized around the Edido Cooperative, which was established in 1975Â andÂ currently has 1,247 members. In 2002, they joined Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) which counts over 45,000 farmer members and 24 different cooperatives. Ripe pineapple, sweetly floral, clean and bright acidity. The members of each primary cooperative elect their own executive committee, which makes decisions about investments like new equipment and tree maintenance, and how to structure payments to the coop members. YCFCU also appoints professional managers for each primary cooperative to oversee harvest and processing procedures.
Citrus, jasmine, blueberry crumble, cacao nibs, mellow and smooth. This Dur Feres or "Wild Horse" is a blend of green coffees from several washing stations already famed for their quality - including Bombe, Qonqona, Shantawene, and Damo. This is a true community coffee, built with multiple partners, and created to support farmers and taste great at the same time.
This lovely washed coffee was processed at the Dimtu washing station, located in the Hambela Wamena district in the Guji Zone of Ethiopia. Owned by Aklilu Kassa and operated by his son Biniyam Aklilu, this relatively new washing station sits on two hectares of land and is surrounded by rich Guji forests. Because coffee flourishes as a wild crop, local small holder farmers pick coffee from their backyards with the help of family members before delivering ripe cherries to Dimtu. This coffee has incredible complexity with notes of honeysuckle, Earl Grey, lavender honey, champagne, ginger ale and watermelon candy.
Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Urga woreda of Guji. Cherries are picked ripe and dried on raised beds,Â taking anywhere from 8-20 days, depending on the amount of sunshine available. Sweet ripe raspberry, chocolate, juicy red grape, floral. According to the washing station manager, most of the coffee delivered to the factory is Bourbon: While Typica and Bourbon are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian "Bourbon" and "Typica" varieties are typically genetically removed from the ones found elsewhere around the world.
Damson plum, peach ice cream, almond cake, medium body. This direct trade offering comes to us from Finca Las Nubes, which is located in the Metapan Alotepec Mountain Range in El Salvador. The farm sits on approximately 25 acres and cultivates three varieties of Arabica coffee, includingÂ Pacas, Bourbon and Pacamara. Tierra Bendita, which operates Finca Las Nubes, is a small family business dedicated to agriculture in Western El Salvador. Its focus is to work with nature to improve the soil using microorganisms, compost and natural fertilizers. These agroecological farming practices yield healthy sustainable harvests in the production of coffee, cocoa, honey, plantains, and other basic grains commodities. It began operations in 1998 with sugar cane in the western coastal zone in Ahuachapan, moving in recent years towards crop diversification through agroforestry programsÂ and initiatives aimed at recovering lost forests in the coastal zone.
Fresh fig, raisin, red apple, creamy body. Las Margaritas is a small farm worked by Mrs. Zoila Pineda a retired school teacher and local artisan craft painter who enjoys traditional planting and harvesting methods for the varietals grown at the farm. Her awards include national Cup of Excellence Award (2019), and finalist at 2019 Trifinio event which includes top participant producers from Guatemala, Honduras, and El Salvador.
This direct trade offering comes to us fromÂ Enrique Mena Gutierrez, owner of Finca LasÂ Duanas. Located in the Alotepeca Metapan mountain range, the farm cultivates Pacamara, also referred to as variety due to its dramatically larger size. Mr. Gutierrez has earned two consecutive 1st place awards in 2018 and 2019 at Trifinioa Competition which gathers best of Guatemala, Honduras, and El Salvadorâs trinational coffee regions. As part of BioKrop Project, Las Duanas receives technical assistance, tech transfer, organic foliars for maintaining healthy plants and assistance prior and post-harvest to improve and innovate fermentation and drying processes. Sweetly savory with a light body and lively acidity. Floral aroma with notes of dark chocolate, almond and key lime pie.
This distinctively sweet coffee is produced by the Inga indigenous community in the town of Aponte, Colombia. In the late 14th century this community belonged to the northernmost part of the Inca empire. Geological shifting caused by the fault line where the town rests has caused damage to many of the houses. Specialty coffee production in the area offers some relief by providing a higher and more consistent income for residents. Grown between 1900-2200 meters, this honey process coffee is dried on patio and solar dried machines and has notes of cherry, watermelon, strawberry, and candied orange, with a honey sweetness.
Coffee like this only comes around once in a pink moon. In our Day 8 offering, the rare Pink Bourbon genetic mutation is processed in a unique fashion by Cafe 1959 and producer Jose Giraldo. The cherries are picked ripe and then put in sealed containers for 100 hours to promote carbonic maceration (the skins are split open by the fermentation process.) After 100 hours, the cherries are laid on raised beds for 5 days, much like a traditional natural/dry process. Then, in a bit of coffee processing wizardry, the cherries are rehydrated for 24 hours, then pulped and dried as a honey process. Incredibly sweet and floral with baking spices, especially cinnamon.
The Altieri family has garnered something of a cult following for their exquisite Geisha Varietal coffees and we're so excited to offer a small lot of incredible quality. This Natural Processed Geisha (or Gesha) is dried in the Fruit and was cupped at origin at 90+ points on the Q Grader scale (not to be confused with the 100 point Coffee Review scoring. AnyÂ coffee scoring 90 or above on the Q scale is in the top 1% of green coffee quality and is considered by the Specialty Coffee Association to be of "Outstanding" quality.) Cultivated at 1800 MASLÂ at Callejan Seco farm on the eastern slope of the Baru Volcano. Picked by experienced hands that select only the ripest cherries, which are then dried on raised beds for 21-25 days. Caramel candy, creamy, sweet, clean, floral, blueberries, jasmine, lemongrass, orange, green tea, fruity & aromatic.
This special and very limited lot is from the legendary coffee variety, Sudan Rume, which originated on the Boma Plateau, in southeastern Sudan near the Ethiopian border. You may remember that we roasted another small lot of this coffee for MatchBook Coffee Project earlier in the year. Since that coffee sold-out so quickly, we figured we'd offer another lot for the holidays. Scroll down for more information about the farm, varietal, and processing. Effervescent with hints of raspberry and strawberry, but not bright, almost bordering on juniper berry.
This microlot of natural processed or "fruit dried" coffee from Finca Guayabales and producer Pedro Villatoro Castillo showcases excellent acidity, a rich hard candy sweetness, and bright fruity through-line. Pedro uses aggressive pruning methods making his yields streamlined, but the profiles consistently standout year to year. Shade is provided partially from the trees, partially from the steep cut of the land itself, the aspect and slope providing cover during the early morning and often fog in the afternoon, slowing growth and developing sugars.
Roasted to the darker side of medium, this versatile blend pulls double duty as a great option for both espresso and filter coffee. A truly all-purpose coffee! When used as espresso, expect dark chocolate along with smooth, buttery caramel. When brewed as drip coffee, you'll still get plenty of that same rich, dark chocolate but also nougat and citrus-like sweetness.
This lot was secured through Fatoum Muslot, who took over the family coffee business started by her father back in the 1950s. The coffee is hauled up remarkably steep slopes, carried in small amounts, most often by donkey. All the coffee here is grown on terraces, since little land exists that is flat, except for the lowland deserts. Expect a rich aroma of baking spices, raisin, cooked sugar. Tastes like dried apricot, brown sugar, clove, all spice, dark cocoa.
Ibutiti Estate is a private farm owned by the Murathe family, located in the Kiria-ini area of Murang'a County. The Murathe's have roughly 40 hectares of coffee planted, mostly SL bourbon types. This 92 point stunner is the AA screen size and packs a huge flavor punch. Apricot, peach, cardamom, grapefruit, cherry and watermelon with a silky creamy body.
Our FTO Peru Sol Y Cafe is roasted to a generous medium roast to bring out the caramel and butterscotch notes. This coffee has lots of body, sweet cherry notes, and a nice citrus acidity. It's a crowd pleaser for sure! The cooperative is made up of about 1,000 families and the FTO premiums are used to develop health and education resources for the producers.
This organic coffee comes from five small farms owned by the Castillo family in the municipality of Jinotega. Juan de Dios and his wife Miriam Aruaz began buying the land to form the Paraiso farms in the 1980's with money earned from their tailor shop, which is still in operation today. Sweet black cherry, dark cocoa, clean finish. Much of the coffee business has been passed on to Juan and Miriam's five children who formed J&M Family Coffee (for Juan and for Miriam) to export high quality coffee without compromising the environment. Family Coffee operates their own wet and dry mill, which gives them full control of processing the coffee.
Gitutu is one of four factories operated by the Aguthi Farmers Cooperative Society, and is located in a highly productive growing area that is bordered by Mt. Kenya in the west and the Abadare Ranges to the east. Expect cantaloupe, golden raisin, and golden delicious apple.
This washed process organic coffee is sourced from the Zenebe Simbret Washing Station, which is located in the remote village of Tulu Gola. Accessible only during the dry season, the mill is owned and operated by Zenebe Genale, a hard working Sidama man who employs over 200 full time and seasonal workers. Producers supplying coffee to the washing station are directly paid a guaranteed minimum price plus a premium for high quality cherries. Honeysuckle and rose aroma, sweet ripe plum, fresh apricot with pomegranate acidity.
The Koke washing Station is located in the Gedeo zone of Yirgacheffe. Approximately 96 small holder producers deliver cherry to Koke many of whom are multi-generational farming families. They process washed, honey and natural lots and look forward to growing their capacity to continue providing high end specialty coffees. It is a family owned washing station which was built in 2011 and has since made numerous renovations to continue offering top quality coffees. Raspberry aroma, tastes like oranges, honeydew melonÂ and key lime pie.
This naturally processed coffee is from the Gelena and Abaya districts of Yirgacheffe, Ethiopia. This washing station is made up of 650 smallholder farmers who share approximately 3,500 acres of land. We think this coffee tastes like peaches and cream, dried blueberries and raspberry jam. After picking, cherries are placed on drying beds where they'll sit in the sun for the next 18-21 days. During the daytime, cherriesÂ are raked periodically to ensure consistent drying and they also need protection from the sun during the hottest hours of the day (12pm- 3pm). Beds are covered throughout the afternoon and againÂ at night to protect them from the cool evening moisture.
Hacienda La Papaya is the farm and estate owned and operated by Juan Pena, who is perhaps Ecuador's most famous emerging specialty-coffee farmer. Juan grows several varieties onÂ his land and is actively engaged with new processing experiments. Pineapple sweetness, raspberry acidity, coconut Milk, medium body. Juan is a multi generation farmer, but he's relatively new to coffee: A former long-stem-rose producer, he started experimenting with coffee plants in about 2010, after disastrous weather wiped out his flower fields. Turning his energy entirely to coffee, he has worked to develop as healthy, hardy, and horticulturally intentional a farm as possible, with a very well-nurtured plant nursery. His farming is meticulous, scientific, curious, and giving: He provides neighbors and farm workers space in his nursery, along with seedlings, so that they can develop plots of their own.
This natural process Costa Rican microlot is produced by the Chacon family at Cumbres Del Poas and is then transported for processing at the Las Lajas micro mill, considered one of the best in Central America. Expect vanilla wafer aroma, dark ripe cherry sweetness and pomegranate acidity.
Our Colombia Microlot series continues with a delicious coffee from producer Edmundo Chasoy. This coffee is processed using the honey method, where the sugary layer surrounding the seed, called mucilage, is left intact and allowed to dry. Because of its sticky texture and golden amber color, coffee producers began toÂ refer to this method as the "honey process". Expect dark chocolate and pomegranate in the aroma along with sweet dried cherry, walnut and dark chocolate in the taste.
The next coffee in our Colombia Microlot series comes from Rodrigo PelÃ¡ez, a producer with almost 2 decades of coffee farming experience. Located in Neira,Caldas, this coffee is grown within the Colombian Coffee Axis (El Eje Cafetero), an area considered by many to be the best coffee in the world. Expect flavors of ripe blackberry, sweet pepper jelly with a creamy body.
Our Colombia Microlot series continues with a wonderful coffee from producer Marco Aurelio Lasso. Marco is one of 6 brothers, who collectively inherited Finca El Trapiche, known as one of the most traditional farms in northern Narino. Expect plum and caramel apple sweetness along with white grape acidity.
Give your coffee farmer a goat! Through a partnership with Greenco and the Kahawatu Foundation, your purchase of Burundi Yandaro will provide goats and agriculture training to members of the Kayanza washing stations. Not only do these goats give nourishment to farming families, but they also provide potential off-season income. This fully washed coffee was grown by small holder producers at the Yandaro washing station in northern Burundi. Tasting notes include orange juice, cinnamon and mulled red wine.
It's that time of the year again! Valentine's Day is approaching and we have a delicious blend to mark the occasion. Our Sweethearts Blend is a balanced and flavorful combination of coffees from the Americas and Africa. Tasting notes include sweet berry, almond, citrus and milk chocolate.
Finca Rio Cofre was purchased by a Norwegian immigrant to Colombia in 1965. After laying dormant for many years, his son, Axel Tveten, an agronomical engineer and avid outdoorsman, saw the untapped potential of this fertile land. Coffee is one of the few crops that can be grown in a way that protects local flora and fauna while also generating income for job creation. Rio Cofre sits on just over 30 acres and now employs 4 full-time workers, which is unheard of for a farm of this size. This microlot delivers a creamy, round body with nutty-dark chocolate flavor, sweet pineapple acidity and a blackberry and jasmine aroma. Scroll down for more info about the farm and bag design.
This offering is produced by Jose Herrera from his farm, El Ciprez. Located in Hubal, Peru, the farm is named for the cypress trees that abound on the property. El Ciprez also grows sugar cane and banana trees which help provide biodiversity and shade coverage for the coffee. Expect a creamy body with cantaloupe sweetness, raspberry acidity and coconut aroma. Northern Peru is legendary for producing coffee with bright, rich flavors. At some of the highest global growing elevations, the âAmazon Andesâ yield some of the best developed flavor profiles in the world.
Directly imported from Gold Mountain Coffee inÂ Nicaragua, this nanolot consists of the rare Pacamara varietal which is famed for its large sized bean and the savory, yet sweet flavors held within. Intense, face-melting sweetness and candy-like fruitiness in both aroma and taste. Concord grape, red plum, fresh fig, and Ranier cherry with red grapefruit acidity. Produced as a collaborative effort between farming families in the Jinotega region of northern Nicaragua, this coffee gets its name from the "Brix" scale that measures sugar content of a liquid. Coffee farmers Don Manual and Juan Carlos harvested from the few Pacamara trees on each of their farms then processed them together in the natural, or dry method, to create this delicious and sugar saturated cup.
Blended at origin with the most floral lots of Gesha available, La Tacita Floral, "the floral cup", is an aptly titled blend with perfume-like aroma. Meyer lemon and cranberry-sauce acidity, sweet dark chocolate and perfume-like florals of jasmine, lily and rose water.
We're loving this juicy and tart coffee from the Boma estate. Tasting notes include ruby red grapefruit, pink lady apple, key lime and dark chocolate.
This coffee is sourced from family-owned farms organized around the Ndiaini Factory (wet mill) in Nyeri County, Kenya. The wet mill processes coffee from members who generally cultivate approximately 250 coffee trees on half-acre plots.Tasting notes include Rosehips, Meyer Lemon and Sencha Green Tea.
Finca is a small seven acre farm in the Chinacla area of La Paz and is owned by Nancy Hernandez Contreras. She got her start in coffee at the ripe age of 8 years old, working next to her father picking ripe cherries. It was there that Nancy learned that hard work and discipline are the keys to producing excellent coffee. Her passion and dedication to her craft are evident from seed to cup and we're so proud to offer her coffee! Tasting notes: A sparkling, almost effervescent cupÂ with notes of sweet white grape, butterscotch and cantaloupe.
The Layo Taraga Washing Station serves 500 smallholder farms, each of whom owns about 2.5 acresÂ of land in the Uraga district. This Special Prep lot has gone through an intensive process of hand sorting to insure that only the ripest cherries make it to your cup. Tasting notes: <span>Juicy tangerine with tropical fruit and floral. Farms bring their coffee to the Layo Taraga Washing Station, where the cherries are sorted before being depulped and fermented underwater for 48-72 hours. Then the coffee is washed, and gets another soak that lasts 8-16 hours before being dried on raised beds for 9-12 days, on average.
The Layo Taraga Washing Station serves 500 smallholder farms, each of whom owns about 2.5 acres of land in the Uraga district. This Special Prep lot has gone through an intensive process of hand sorting to insure that only the ripest cherries make it to your cup. Tasting notes: Ripe muscadine grape and strawberry bubblegum. Sweetly floral with juicy fruit acidity. Farms bring their coffee to the Layo Taraga Washing Station, where the cherries are sorted before being depulped and fermented underwater for 48-72 hours. Then the coffee is washed, and gets another soak that lasts 8-16 hours before being dried on raised beds for 9-12 days, on average.
The Kayon Mountain Coffee Farm sits on 1,200 acres, with approximately 60% of the land planted with coffee trees. The remaining land is reserved for indigenous shade trees, which helps protect the coffee crop as well as creating compost to fertilize naturally. Since 2012, Ismel Hassen and his family have owned the farm, which is located 317 miles south of Addis Ababa, Ethiopia's capital. Baking spices and cooked peaches in aroma with notes of lemon, apricot and honey roasted cherry tomato. Very creamy mouthfeel, clean finish. The Hassen family oversees a staff of 25 permanent full-time and 300 seasonal employees. The farm competes with a nearby mining village for seasonal workers, so it often pays higher wages to incentivize their return year after year. The farm management offers free transportation services as well as financial support for building schools and other administration buildings for the community.
It's rare to find coffee coming from a single farm in Ethiopia. Owned and operated by Ismel Hassen and his family, since 2012, Kayon Mountain Farm sits on over 1,200 acres. Roughly half of the farm is planted with coffee and the other half dedicated to indigenous shade trees. Tasting notes: Lavender and orange blossom with a sweet, buttery texture. Kayon Mtn farm has roughly 740 acres of coffee trees and emloys 325 full time and seasonal workers.
This naturally processed Fair Trade Organic coffee is sourced from the family owned farms organized around the Banko Gotiti cooperative, which was founded in 2013 and is located in the district of Gedeb, an area considered by many to be the homeland of Arabica coffee. Banko Gotiti belongs to YCFCU, the Yirgacheffe Coffee Farmers Cooperative Union, which covers all co-ops in the Gedeo Zone. Tasting Notes: Wild blueberry, strawberry, grapefruit, honey and milk chocolate.
This coffee has a round full sweetness of golden delicious apple and raspberry tea, finishing with a crisp and sweet Meyer lemon acidity. This direct trade offering comes to us fromÂ Don Atilio Zepeda owner of Finca El Cerro. Located in the Apaneca-Ilamatepec mountain range, the farmÂ cultivates Pacamara, also referred to asÂ a âbig-beanâ variety due to its dramatically larger size.
This direct trade offering comes to us fromÂ Don Atilio Zepeda owner of Finca El Cerro. Located in the Apaneca-Ilamatepec mountain range, the farm cultivates Pacamara, also referred to as a big-bean variety due to its dramatically larger than normal size. This coffee was recently featured in a "Big-Bean" tasting article by Coffee Review. Expect a lilac aroma with intense maple sweetness, fresh mango and a vanilla finish.
Finca Stellar is owned by Alexis Steller Araya and occupies about 40 acres of land. A second-generation coffee producer, Araya farms the land mostly by himself, with a few extra hands at harvest. The lot only produced four bags this year and we're thrilled our head roaster was able to buy one at origin! Ripe raspberry, cantaloupe, and delicately floral, with a sustaining cane sugar sweetness. A rare coffee with a sumptuous holiday appeal.
Finca San Cristobal del Llano is owned by Danilo Salazar Arias, a producer with over 50 years of coffee cultivating experience. The farm sits on 42 acres and is located in the microregion of Llano Bonito, Naranjo. Delicate with fruity notes of cherry and sweet red grape.
In regular rotation for the last 4 years, Red Rooster became smitten with Costa Rica San Cristobal after our head roaster's buying trip to the country in 2018. Owned by Danilo Salazar Arias, a producer with over 50 years of coffee cultivating experience, Finca San Cristobal sits on 42 acres and is located in the microregion of Llano Bonito, Naranjo. This is a dry-processed or natural coffee, meaning the coffee bean is dried in its cherry and placed in sunlight on patios or raised beds to dry. Pastry crust and rose water frosting aroma, creamed honey body, a depth of sweetness with flavors of bing cherry, champagne grape, and tropical fruit.
Our head roaster, Tony, snatched this beauty up on his trip to Costa Rica in March. Jasmine, honeysuckle, and rose dominate this delicate floral gem. Gentle mandarin orange and pomegranate sweetness combine with a touch of vanilla to round out this exquisite cup. Whole bean, only. About the farm: Finca Las Palomas is owned and managed by Jorge Adan Monge Garbanzo. He inherited the farm from his father, which was first purchased in 1962 by his grandfather. Jorge describes the farm as a âpillarâ for his family, âWeâve learned to love it over the years because the quality of our coffee shows that hard work is worth it.
This Colombian coffee is produced by small farming familiesÂ belonging to the FUDAM association, which is located in theÂ <span>municipalityÂ ofÂ </span>La Union. Tasting notes includeÂ peach, macadamia nut and banana cream.
Finca El Retiroa, which translates to "the retirement", is located in the small region of El Hato in the municipality of Caicedo. This farm belongs to producer Gustavo De Jesus Rivera and at just over 7,200 feet, is one of the highest farms in Colombia. Tasting notes of this microlot include milk chocolate, cantaloupe, key lime.
We're roasting the last batch on April 20 and supplies are limited! Famed for its complex and unique cup profile, the Geisha varietal has found its way to the top of many cupping tables and we're thrilled to offer this one from El Obraje. Owned by Pablo Guerrero, this farm is located in the Narino department of Colombia and was originally an apple orchard. Pablo saw an opportunity to grow coffee when the regional crops of wheat and bean began to falter. In fact, he was the first to introduce coffee to the area. The high altitude of Tangua Township, which is located just outside the city of Pasto, made coffee farming a risky bet. It paid off when Pablo soon discovered that coffee flourished in the area. Tasting notes of this Geisha varietal include orange julius, salted caramel and jasmine.
Finca Bella Vista sits on just over 6 acres of land and is owned by Wilfredo Lopez, who arrived in Valle del Cauca 35 years ago. 50% of the farm is planted with coffee and plantains, 30% natural forest and the remaining 20% is planted with food crops for the Lopez family. Wilfredo's two young grandsons live on the farm and were the inspiration behind the art you see on the bag. Scroll down to learn more about the farm and our bag designer's inspiration. Tasting notes of this microlot include kiwi acidity with brown sugar sweetness and a deep syrupy body.
Ismael Garbanzo, the owner of Finca El Boyerito, began producing coffee over 26 years ago. He and one of his family members currently work on his farm and share all of the maintenance responsibilities. Finca El Boyerito is very small and sits on just under 2 acres of land. Look for effervescent notes of peach, lemon-lime, black tea and honey. Creamy bodyÂ and floral sweetness.
Redelong Organic Cooperative (REO) was established in 2014 with a long term goal of increasing quality by gaining greater control over the harvest to export process. This coffee has notes of dark chocolate with hints of cherry, syrupy body. Redelong Organic Cooperative (REO) was established in 2014 with a long term goal of increasing quality by gaining greater control over the harvest to export process, where long delays can compromise the quality of coffee and diminish opportunities to earn market premiums. REO has a blooming membership with over 700 small coffee producers from 4 villages in the Bener Meriah regency. Many of the REO members also have leadership roles in local government, which helps to stimulate collaboration on coffee production and community development projects.
Our latest organic and fair trade seasonal Sumatra comes from Koperasi Kopi Gayo Organic Cooperative. The majority of KKGO farmers are women, whose husbands perished during civil strife. Their hard work and perseverance shine through in this cup. Earthy, baker's chocolate, red wine and black cherry.
Sweet, balanced, and a little wild, this medium roast blend celebrates the odyssey of coffees from the mountains of Africa, Indonesia, and the Americas to our Blue Ridge mountain home at FloydFest.
This Direct Trade coffee comes from the farm of Percy Pintado in the legendary growing region of Northern Peru. At some of the highest global growing elevations, the Amazon Andes produces coffee with bright, rich flavors and some of the best developed flavor profiles in the world. We are proud to share Finca Rayos del Sol with you! Keep scrolling down to read more about the farm. Tasting notes include: Yellow plum, black currant jam, tangerine.
This delicious coffee comes from Agua Colorada, an organic farm in the Cajamarca region of Peru. Gilmer Cardova and his family have been producing amazing coffee for years and recently proved it with a sixth place finish at Peru's first ever Cup of Excellence auction. Tasting notes: Clementine, rainier cherry, bright, candied, crisp. This year's auction has shown that Peru should be known for more than just producing high volume, certified coffees. Not only did it set a new record, it revealed some of the best coffee coming out of Peru - and we're so excited to share it with you!
This coffee comes to us courtesy of the Rutuma Cooperative Society, on the southern slopes of Mt. Kenya, in the Nyeri District. Tasting notes include white grape, ruby red grapefruit and milk chocolate. This area sits at an average altitude of 5,500 feet above sea level and has rich volcanic sandy soil. The flowering season happens from March through April and the harvest follows from November through December. Coffee is harvested fully ripe, depulped and fermented with fresh river water from the Kemeria streams. It is then washed and set to dry in the sun on raised patios.
The Kiruga wet mill is located along the banks of the Gikirawich river and services the Othaya Farmers Cooperative Society. This particular lot is pulped, fermented, and washed over the course of two days, then sun-dried on rasied beds for up to two weeks depending on the weather. Juicy sweet, red plum, persimmon, thai basil & cherry tomato. Set up in 1966, the Kiruga wet mill is located in Kiruga village along the Othaya-Mukurwe-ini road on the banks of the Gikirawich river. The mill services the Othaya Farmers Cooperative Society, which was registered in 1956 and started with 250 farmers. Since then, it has grown to a total membership of over 15,000 small-scale farmers, all of which produce Fair-Trade certified lots.
This Kenyan offering comes to us from the Kii washing station, by the Rung'eto Farmers Cooperative Society. Rung'eto was started in 1952 and today is comprised of 3,556 contributing members. Tasting notes include tart plum, pomelo, mango, golden tomato and sauvignon blanc. Farmers selectively hand pick fully ripe cherries and deliver them for wet milling on the same day. The ripe cherries are carefully separted, ensuring that no under-ripe or over-ripe fruit remains. Coffee is promptly depulped, fermented and washed using clean river water that is then recirculated before disposal into seepage pits. Once washed, coffee is placed on raised beds for drying.
The Gichathaini wet mill is one of three washing stations that make up the Gikanda Farmers Cooperative Society in the Mathira West District of Kenya's Nyeri region. This factory itself is actually owned by the coffee farmers who make up the cooperative society. Elective decisions such as management and representation are decided by the 770 active members. To learn more about the processing of this coffee, keep scrolling down. Tasting notes include ruby red grapefruit, brown sugar, sun gold cherry tomato.
This is hands-down the best Hawaiian coffee we have ever tasted, which is why it's the first we've ever purchased. It is big bodied, with a round, pleasing acidity, sugar sweetness, and a great mouthfeel. There were only a few hundred pounds of this coffeeÂ produced this year and we got our hands on fifty, so order yours before it runs out! Tasting notes: White grape, cane sugar, grapefruit, Oolong tea. This lot is from farms at the highest, cloudiest region of Ka'u on the big island of Hawaii, with a total farming area of roughly 494 acres. The farms sit at an altitude of only around 2000 feet, which makes this coffee even more remarkable. Cane-juice and white grape sweetness is accented by ruby-red grapefruit acidity, and the delicate florals of oolong tea in the cup. After ripening, the coffee is hand picked and depulped, fermented overnight, washed, and dried on raised beds.
This delicious coffee comes to us from ADIESTO, a 704 member strong co-op in the highlands of western Guatemala. Tasting notes include orange creamsicle, mulled spices and caramel candy. ADIESTO is a producer association that is dedicated to reducing the environmental footprint left by the cultivation and processing of specialty coffee. Located in the department of Huehuetenango, the association also provides technical assistance to farmers who want to become certified organic coffee producers.This co-op is made up of 704 members with a solid 20% of them being women.
The WORKA Cooperative was established in 2005 and has over 305 member farmers, who cultivate coffee on 762 hectares (or 1,882 acres) in Worka, Gedeb in the Gedeo Zone. Tasting notes: Jammy peach preserves, dark sweet berries and soft cocoa.
This organic and fair trade natural Ethiopian is sourced from family owned farms organized around the Telamo Cooperative. It's located in the district of Shebedino within the Sidama Zone, Ethiopia. Tasting notes include raspberry jam, peach preserves, macadamia nut and almond butter. The Telamo Cooperative joined the Sidama Coffee Farmers Cooperative Union (SCFCU), an umbrella organization established 2001 to support a sustainable coffee supply from cooperatives in the Sidama region. SCFCU supports forty-six cooperatives with more than 80,000 farmer-members.
This fully washed coffee was sourced from the growing region of Keffa in Ethiopia and was produced by the Tega and Tula Specialty Coffee Farm. The farm is named after the two nearby villages and is 500 hectares in size with nearly 400 hectares planted in coffee, primarily Ethiopian varieties and cultivars as well as some wild coffee from the Keffa forests, as the farm is in the Keffa bio-reserve area. Orange candy, mulled wine, caramel toffee.
This washed Ethiopian coffee comes from small scale farms in the microregion of Konga, which is located in the village of Sede. Tasting notes include peach, wineberry, spices and limoncello.
This direct trade offering comes to us from Finca Las Veraneras, which is located in the Ahuachapan province near Guatemala. The farm sits on approximately 25 acres and cultivates two varieties of Arabica coffee. Aside from coffee and cocoa, the farm also cultivates corn and beans, which are anÂ important part of the Salvadoran diet. Tasting notes include apple, cantaloupe, chocolate and caramel.
This direct trade offering comes to us from Finca Las Nubes, which is located in the Metapan Alotepec Mountain Range in El Salvador. The farm sits on approximately 25 acres and cultivates three varieties of Arabica coffee, including Pacas, Bourbon and Pacamara. Tasting notes includeÂ white wine, melon, peach and chocolate. Tierra Bendita, which operates Finca Las Nubes, is a small family business dedicated to agriculture in Western El Salvador. Its focus is to work with nature to improve the soil using microorganisms, compost and natural fertilizers. These agroecological farming practices yield healthy sustainable harvests in the production of coffee, cocoa, honey, plantains, and other basic grains commodities. It began operations in 1998 with sugar cane in the western coastal zone in Ahuachapan, moving in recent years towards crop diversification through agroforestry programs and initiatives aimed at recovering lost forests in the coastal zone.
Our Organic Kivu Special Prep coffee is grown and processed by the Soprocopiv cooperative and is dry-milled in the village of Butembo. Tasing notes include sweet red pepper, Mutzu apple & toasted coconut. The Soprocopiv coop is dedicated to sourcing and processing coffees from different farms around the North Kivu region. The coop was created in 2004 by a group of farmers who were motivated to improve their lives â specifically to improve education and healthcare services â through the production of specialty coffee. Their focus on good processing techniques that are supported by organic certification have led to development of better coffee that can be offered at a higher price level to the international market because of its quality. The coop members have the economic benefit of a sustainable income so that they can reinvest and continue to improve their techniques in planting, growing, and processing to ensure consistent, high quality coffee production.
Our Organic Kivu Special Prep coffee is grown and processed by the Soprocopiv cooperative and is dry-milled in the village of Butembo. Tasting notes of this organic coffee include tangelo acidity with maple syrup sweetness and warming spices. The Soprocopiv coop is dedicated to sourcing and processing coffees from different farms around the North Kivu region. The coop was created in 2004 by a group of farmers who were motivated to improve their lives â specifically to improve education and healthcare services â through the production of specialty coffee. Their focus on good processing techniques that are supported by organic certification have led to development of better coffee that can be offered at a higher price level to the international market because of its quality. The coop members have the economic benefit of a sustainable income so that they can reinvest and continue to improve their techniques in planting, growing, and processing to ensure consistent, high quality coffee production.
Our Costa Rica Yellow Honey comes from Finca La Mirella, which is located in the Sabanillia de Alajuela, in the Central Valley region of Costa Rica. In a "yellow" process, 100% of the coffee's mucilage remains in tactÂ and it's turned every hour on the bed. Tasting notes include peach, wildflower honey, marzipan and mace.
Orange marmalade, molasses, green tea and clover honey. The Katanda Village is located in the Isale region of the Democratic Republic of Congo. After leaving the farm, the coffee is transported to the Katanda Washing Station, where it is processed and prepared for export.
Lemon Cake, Milk Chocolate, and Honeysuckle notes.
Yellow Bourbon is a natural cross between Red Bourbon and Amarelo de Botacuto, which is labelled as a Typica variant with yellow fruit. Bourbon resulted from selections made by French botanists in wild Yemeni coffee groves. Moved to controlled fields for propagation, the relatively humble stock produced a remarkable variety and was given the namesake of its nursery - Bourbon Island - upon its introduction to South American. Under expanded cultivation in Brazil, a yellow mutant with a unique flavor profile expressed itself and was isolated, expanded, and named for its color. This Variety Select lot comes to us courtesy of 10 farmers from the small burroughs surrounding the village of Rio Negro, located in the municipality of Iquira, Huila.
La Meseta-Guamera works hard to preserve its natural resources while maintaining a sustainable, high quality product. Social responsibility is very important with all aspects of production being transparent and traceable. This coffee is extremely juicy and sweet with tasting notes of watermelon, red plum, raspberry and nutmeg.
Our latest microlot comes from producer Griselda Blanco and her farm, "Buenavista", which is located in northwestern Colombia. This delicious coffee product of our sourcing trip to Colombia earlier this year, and we're thrilled to share it with you! Tasting notes of this microlot include apricot jam, peach tea, clover honey & raspberry. Fully bodied, sweet and round. Buenavista sits on 2.5 acres and only produces about 40 bags a year, from 4,000 producing trees.
This coffee is a Red Rooster exclusive, as we purchased the entire lot while visiting Colombia in January. Tasting notes of this microlot include honeydew melon, Fuji apple, milk chocolate, caramel. From the small farm of Las Margaritas, comes this delicious Colombian microlot. The farm has roughly 2.5 acres of land with over 3,000 producing trees. The Las Margaritas farm belongs to Asorcafe, an association which represents over 400 coffee growers, mostly in the municipality of Inza in Cauca. Started in 2004, their initial goal was to help their members gain access to the market place. Over the years, their focus has been on supporting their growers with technical and agronomical support, along with increasing quality control measures.
Fazenda Guariroba is owned by Homero Aguiar Paiva and includes 110 hectares of land (272 acres), with 20 hectares designated as a natural reserve. Tasting notes include apricot, lemon, cherry, candied pecan and pinot grigio. Scroll down for more information about the farm. Homero, a civil engineer and successful businessman with deep coffee roots, decided to invest in specialty coffee production and in 2009, he purchased Cachoeira Farm. The farm was owned by his uncle, Fernando Paiva, a pioneer in quality coffee production and one of the founders of Brazil Specialty Coffee Association (BSCA). The farm was also the birthplace of his late father, Afranio Paiva.<br><br>Cachoeira Farm, built in 1840, is recognized as a Specialty Sustainable and Organic Coffee producer. Over the last seven years, Homero Aguiar Paiva has carried out remarkable and professional work in specialty coffee production at Guariroba Farm. Planting outstanding coffee varieties and investing in post-harvesting process, he won the first prize of the 2016 Cup of Excellence.
This cup is sweet with winey fruit acidity, deep ripe berries and heavy florals. Marco Antonio Cadena Solis is the owner of Finca Estancia, a farm located in the tropical rainforest of Guerrero, Mexico. This special lot is anaerobic fermented and naturally dried over an extended period of time. To start, Marco harvested only the ripest cherries. Over the next 92-100 hours, the cherries were stored in sealed tanks to provide a limited oxygen environment. Anaerobic processes like this have become increasing popular, due to the intense fruit and floral profile they produce. After this initial rest, the coffee is transferred to a patio, where it is turned daily and dried anywhere from 17-20 days.
Produced by Fair Trade certified COMSA (Café Orgánico Marcala, S.A.), this coffee is grown on a number of small organic farms in Marcala, Honduras. Roasted dark, this coffee is sweet and syrupy with notes of rich chocolate and creamy hazelnut and a clean and balanced cup.
This blend was created as a collaboration with our friends at Starr Hill Brewery to be used in their fabulous coffee cream stout, Little Red Roostarr. Perfect by itself and excellent when paired with cream and sugar, our Starr Hill Stout Blend is a smooth and complex coffee. The three components, from Nicaragua, Timor, and Rwanda create a rich traditional style medium-dark blend with just a hint of citrus sweetness in the finish.
The latest edition of our seasonal espresso features a blend of washed and natural processed coffees from Nicaragua, Tanzania, and Ethiopia. While we curated this blend for espresso, coffee drinkers looking for lighter roasts will love this as drip.
Peach, lemonade, mango, and rhubarb pie. Light bodied and zesty. The Zimbabwe Smaldeel Estate has been around for over 100 years. The name Smaldeel is a Dutch word meaning 'the narrow portion' and was given to the farm by early settlers. The cool, wet climate, paired with high altitudes, makes this land ideal for coffee production.
Strawberry aroma, Passion Fruit sweetness, hibiscus, berries, cocoa. Drinks best black and pairs well with fruit tarts.
Directly imported fromÂ Dos Ruedas Coffee, aka Alexis Batista. This is our 4th season buying coffee off and on from Alexis - we originally bonded over our shared love of cycling (hence the name Dos Ruedas.) His coffee is grown and processed at his family's small farm in Boquete and this year it is a stellar small lot offering. Dried on a patio that doubles as a front porch, this coffee is naturally processed (dried in the fruit) and perhaps because of the incredibly small lot size or the fact that it is tended to by Alexis himself, the blend of Typica, Catuai, and Caturra is a stunning example of what the elevation and terroir of Boquete can produce. Look for notes of Pinot Grigio, mango, red cherry, and kumquat.
Named for zapote, an indigenous fruit tree to Central and South America, La Flor del Zapote, is located in the high mountains of the Peruvian jungle, nestled between the villages La Palma and Las Pirias. This is a really unique cup with a creamy milk chocolate body, notes of hazelnut, zesty margarita and an earthy sugar snap pea finish.
Sweet blood orange, raspberries, jasmine, and hazelnuts. Through nothing short of begging, our friend Alexis Batista was able to procure a few pounds of this extraordinary coffee for us from his neighbor, Don Tito, the genius behind Finca Milagrosa. Most of Don Tito's coffee is on contract to Japan but we couldn't pass up the opportunity to taste it for ourselves and share it with you!
From the famed coffee region in the mountains above Boquete, we purchase this delightfully balanced coffee directly from the farmers at Finca dos Ruedas. The name of the coffee, grown by the Batista family, reflects Alexis Batista's lifelong passion for cycling. A smooth cup with notes of apple, melon, and hazelnuts, reflecting the varietals of Catuai, Catarru, Typica and Gesha found in this lot. The coffee is washed and sun-dried before being bagged up and making it's way to the States, where it is hand delivered to us by Alexis himself.
Sweet, tart and tangy with red grapefruit, sweet yellow tomato, lemonade and chocolate. The Karindundu factory is located in the lowland region of Mt. Kenya, in the Nyeri district. There are 513 active members contributing to annualÂ production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level.
This outstanding and accessible Microlot comes from David Perez, a third generation coffee producer following in the footsteps of his grandparents, mother, uncles and aunts. He started working in coffee as a child, by helping his grandfather during the harvest season and assisting him with payment options and transportation of the coffee. During his time off from school, he would stay at the farm and enjoy the fresh fruits that they would grow such as oranges. At first, his dream was to become a mathematician and he even received a scholarship to study abroad in Bogota, Colombia, but he decided to return to his native country and start his own coffee farm. He still worked as a teacher for basic education for about twenty years. His uncle introduced him to organic practices which led David to acquire his organic certification. He feels it is a moral obligation to lead by example and follow organic and sustainable practices.Â Honeydew Melon, Fuji Apple, Hazelnuts and Light Cocoa.
This delicious Natural Processed Micro-Lot from Honduras features an artist's rendition of the Mayan Bee God, which is locally printed by hand here in Floyd using water based inks. Processed by the natural or dry method, which means that the outer skin is left on and allowed to dry on the bean to be later removed by machine along with the parchment skin. The flavor intensity of the Natural brings out a more winey or brandy-like aspect of the cup, combined with a peachy and raspberry brightness and a nice jammy depth.
Delicate, sweetly fruit-forward. Brandy, raspberry, honeysuckle, tangerine zest, roasted cacao nib in aroma and cup. Very tart acidity; billowy-smooth mouthfeel. The rich, resonant finish consolidates around cacoa nib and berry. This delicious Micro-Lot from Honduras features an artist's rendition of the Mayan Bee God, which is locally printed by hand using water based inks. Processed by the honey method, which means that the outer skin is removed as it is in the wet or washed process, but at least some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin.
Our seasonal decaf selection is at the mercy of the equatorial growing season. The result is sure to be the brightest, most complex and satisfying cup of decaffeinated coffee you've ever had. In fact, you'll be surprised you're drinking decaf at all.
This Fair Trade Yirgacheffe comes from the Banko Dhadhato Cooperative named after the village in which it is located. Established in 2012, this coop currently has 177 members, all producing different coffees in the region. Tasting Notes: Floral in and aroma. Grapefruit and pinot grigio acidity, round body with pomegranate juice sweetness. Banko Dhadato is a member of the YCFCU, or Yirgacheffe Coffee Farmers Cooperative Union, an organization of co-ops that help to maintain a sustainable life for farmers in the area.
This coffee is sourced from family-owned farms organized around the Shoye Cooperative located within the Dale district. Tasting Notes: Peach, honeysuckle, lemongrass, and black tea with a deep floral aroma. The Sidama Coffee Farmers Cooperative Union (SCFCU) was founded in 2001 to represent coffee producing cooperatives located throughout the Sidama Zone of Southern Ethiopia. As of 2013, the SCFCU has grown to represent 46 cooperatives and 80,000 farmers, making the SCFCU the second largest coffee producing cooperative union in Ethiopia.
This coffee is sourced from METAD Agricultural Development PLC, a family owned business that operates the Hambela Coffee Estate. This coffee is a 2017 <a href="http://www.goodfoodawards.org/winners/">Good Food Awards </a>winner! Citrus acidity with notes of raspberry, peach and lime. METAD has a rich history that began after World War II when the Ethiopian Emperor awarded Muluemebet Emiru, the first African female pilot and family matriarch, with land in the Harrar and Sidamo regions that has become the Hambela Coffee Estate. METAD strives to strengthen the local community with employment opportunities (such as a workforce that is seventy percent women), educational opportunities (including sponsorship for a state-of-the art elementary school with more than three hundred students and healthcare for employees), and medical support (featuring a partnership with Grounds for Health to implement cervical cancer screening for women in the community). METAD provides technical assistance and shares modern farming equipment with other local farmers. METAD also has the first and only private, state-of-the-art, SCAA certified quality control lab in Africa, used to train both domestic and international coffee professionals.
This coffee is sourced from METAD Agricultural Development PLC, a family owned business that operates the Hambela Coffee Estate. METAD has a rich history that began after World War II when the Ethiopian Emperor awarded Muluemebet Emiru, the first African female pilot and family matriarch, with land in the Harrar and Sidamo regions that has become the Hambela Coffee Estate. METAD strives to strengthen the local community with employment opportunities (such as a workforce that is seventy percent women), educational opportunities (including sponsorship for a state-of-the art elementary school with more than three hundred students and healthcare for employees), and medical support (featuring a partnership with Grounds for Health to implement cervical cancer screening for women in the community). METAD provides technical assistance and shares modern farming equipment with other local farmers. METAD also has the first and only private, state-of-the-art, SCAA certified quality control lab in Africa, used to train both domestic and international coffee professionals.
Deeply sweet and fruit-toned. Dried blueberry, sandalwood, cocoa powder, sweet-toned bourbon whisky in aroma and cup. Juicy, round acidity; silky, buoyant mouthfeel. The whisky suggestion on the nose and in the cup carries through the crisp, flavor-saturated finish. Halo Bariti (former members of WORKA) is one of the newest co-ops in Ethiopia, having been in existence only since 2012. This zone is extraordinarily remote and undeveloped, meaning that most of the farmers have more land under their control than they would farther north in Sidamo, Yirgacheffe, or Kochere. The Worka zone in general is the cultivation zone with the highest elevation in the entire country,Â resulting in some stunningly unique cup profiles.
Delicate, rich, savory. Honey, almond butter, green apple, lemon zest, marjoram in aroma and cup. Sweetly tart acidity; silky-smooth mouthfeel. Lemon zest and almond in the resonant, richly drying short finish give way to faint marjoram notes in the long. The Hafursa Cooperative was established inÂ 1975 and joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) in 2002, an umbrellaÂ organization established to support a sustainable coffee supply from co-ops in the Gedeo ethnic region of Ethiopia. Hafursa currently has 893 members located in the Yirgacheffe District The majority of Hafursa coffee isÂ produced on family owned plots of 0.25 to 1.5 hectares that are shaded, and inter-planted with banana and other nitrogen-fixing crops.
Sourwood honey, pink grapefruit, strawberry jam, herbal, cola, lime, tangy, syrupy, and very sweet. Winner of the Taza Dorado coffee competition. This lot comes courtesy of producer Richard Granda. The microregion of Sitio Cango Nuevo in the Puyango region sits at about 1400 meters above sea level, hosting Granda's evenly mixed lot of Bourbon, Caturra, and Typica. He manually machine depulps the same day as the harvest, ferments in a tank for 14 hours, then follows with three washings. His coffee is then set on raised beds in a parabolic dryer, where it is moved three to four times per day until it is stable and dried.
Our seasonal decaf selection is at the mercy of the equatorial growing season. The result is sure to be the brightest, most complex and satisfying cup of decaffeinated coffee you've ever had. In fact, you'll be surprised you're drinking decaf at all.
Creamy mouth-feel with apple cider acidity and raspberry sauce sweetness. Dona Francisca and her husband Oscar Chacon, owners ofÂ the Las Lajas micro mill, are 3rd generation coffee producers fromÂ in the Central Valley region of Costa Rica. Both Francisca and Oscar believe in preservation of the environment. They were one of the first pioneers of high-quality honey and natural process coffees in Central America back in 2009 when they started experimenting with special processes. Water use at the mill is minimal, since their coffees do not undergo the washed process. During the harvest of their coffees they will measure the brix content in the coffee cherries to determine the best time to pick their coffees to obtain the utmost sweet and fruit forward profile.
Orange marmalade and pepper jelly. Light bodied, hazelnut finish.
Over 5,600 farmers from different ethnic groups in the Eastern Democratic Republic of Congo, have come together to form Sopacdi. This cooperativeÂ promotes reconciliation between ethnic groups, bringing people together to work and to promote practical ways to move forward.
Caramel, green grape and savory fruit with intense winey acidity.
An extremely rare variety with equally unique flavors. Only a few producers in the region are growing Pink Bourbon, which is a hybrid of Yellow and Red Bourbon varietals. This special coffee is a challenge to produce consistently, because of its sensitivity toÂ pollination. To maintain its color, it must be isolated from other varieties. C</span>aramel, green grape and savory fruit with intense winey acidity.
Located between the foothills of the Colombian Massif and the basin of the river Saldana, La Cumbreâs climate allows for the full development of Arabica coffee growth.</span>Â Tasting Notes: Honeydew melon, Fuji apple, chocolate, gentle sweetness, smooth finish. After harvest and washing, the coffee is sun-dried in roofed stands that allow for more controlled drying. This combination of microclimate and careful processing results in a balanced coffee with a sweetÂ prolonged aftertaste.
Alta de Jinotega is our current organic Nicaraguan coffee. A fully washed and patio dried coffee, it is sourced from family owned farms organized around Cooperativa Multifuncional Family Coffee R.L. or COMULFAC in Jinotega, Nicaragua. Look for notes of dark cocoa, sweet black cherry and a clean finish.
In search of something slightly more traditional, with a darker, more chocolatey profile? Our simple approach is to blend two beans that are enhanced by darker roasts, putting them together to create a balance of both sweetness and complexity. With its dark and intense cup, full of complexity and with lots of spice and chocolate, this is not your run of the mill, charred French Roast.
Our classic medium roast breakfast blend is a combination of two seasonal coffees from South and Central America. A clean washed coffee from Colombia creates a bright and balanced base, which shines when combined with the berry and milk chocolate tones of a Natural Processed coffee from Honduras.
Our current seasonal decaf selection comes to you from Sol & Café FTO Cooperative in Jaén, Cajamarca, Peru. It is the brightest, most complex and satisfying cup of decaffeinated coffee we have ever had. In fact, you might be surprised you’re drinking decaf at all. This cup is slightly bright with sweet citrus acidity balanced by dark chocolate.
Our Go-To Crowd-Pleaser Coffee. When we first began roasting coffee we wanted to create a blend that would appeal to all audiences. With a lot of practice and a little luck, we created a winner. This blend features three coffees from three origins, roasted to three different profiles to create one of the most complex yet approachable medium to dark roast blends you can find.
Need to cut back? Looking for a full bodied cup for those late afternoons? The Night Owl Half-Caff is our answer to those dedicated coffee drinkers who just aren't ready, or willing, to give up on all the caffeine. With a 50/50 blend of decaf and fully caffeinated coffee from Peru, this blend is perfect for those late afternoon coffee drinkers.
One of our most popular blends is also available in decaf! Just like the caffeinated Funky Chicken, this coffee is an earthy, chocolatey crowdpleaser with light acidity and caramel sweetness. Look for a sweet citrus aroma and notes of caramel and chocolate in the cup.