Every coffee we've ever released.

This coffee comes to us from the indigenous Inga people of the Aponte Reservation in the lush mountains of Nariño, Colombia. Known for their delicate and complex honey process, the Aponte are a highly skilled farming community with their own dialect and culture. The cup is deliciously sweet and refreshing with a soft body and notes of green grape, ripe kiwi, and papaya.

A Red Rooster exclusive, our most beloved and requested single origin is back with a fresh 2024 crop! This coffee has been consistently amazing, so this year we bought the entire anaerobic natural lot. The cup has a delicate cherry blossom aroma with a hint of rose. We taste ripe berries, raspberry tea, and hazelnut with a black plum sweetness. The perfect balance of berry, chocolate, and floral flavors make this a delicious crowd pleaser.

Our very first Venezuelan coffee comes to us from Caracas Coffee Trade and Finca La Curva. Grown in the lush forests of the Andes mountains, this coffee is sustainably and ethically managed throughout its journey to our roaster. This delicious cup is fresh and fruity with notes of Valencia orange, sun gold tomato, sugar snap, and strawberry rhubarb.

EXCLUSIVE to Red Roster! We purchased ALL of this special micro-lot from Neyid Pillimue's small farm in Cauca, Colombia. Neyid, a third generation coffee producer, is a member of the renowned Pillimue family. Typical of a top quality gesha, the cup is delicate, sweet, and floral with notes of honeysuckle, Gala apple, Delicata squash, and caramel custard.

Our popular seasonal blend warms up crisp autumn mornings and pairs perfectly with pumpkin pie. The cup is spicy and festive with notes of caramel, clove, dried orange, and rosemary. This year, $1 from this bag benefits the June Bug Center for Arts and Education, a Floyd based non-profit dedicated to providing music, performing arts, STEAM, and more, through affordable afterschool programs, classes, and community theatre productions.

It's rare to find an Ethiopian coffee from a single farm with full traceability. This coffee comes to us from Kayon Mountain Farm's Shakiso location in the forested highlands of southern Ethiopia. The region's rich red soil creates a distinct and highly sought-after flavor profile. The cup is fruity and refreshing with notes of watermelon, blueberry, and violet mellowed with a pistachio sweetness.

Sweet and refreshing, this simply fabulous coffee comes to us from the small village of Banko Gotiti in southern Ethiopia. Grown in the lush highlands of the Yirgacheffe region, where coffee still grows wild, the cup is bursting with fresh fruit. Notes of blueberry, white grape, and lemongrass are enhanced by a gentle lily aroma.

This fair trade coffee comes to us from a cooperative of small organic family-farms in the fertile highlands of southern Ethiopia. Traditionally washed and sun-dried on raised African beds, the cup is clean and bright with notes of peach black tea, chamomile, candied ginger, and fresh lemon. Scroll down to learn more!

Grown on the slopes of the Santa Ana Volcano, the new crop from Finca Hungria is better than ever! In addition to being an organic farm, Hungria also holds certifications with SMBC (Smithsonian Migratory Bird Center). The sweet and silky cup has a unique mix of flavors with notes of campfire s'mores at the forefront followed by macadamia nut and roasted peach.

From the mountains of Central Valley, Costa Rica, renowned producers Francisca and Oscar Chacón bring us yet another sensational coffee! The cup is deliciously sweet and syrupy with a medium body and balanced acidity. A unique grilled watermelon aroma leads into notes of red grape with a lingering caramel sweetness.

This natural coffee comes to us from the steep slopes surrounding the beautiful high elevation volcanic lake Laguna de Ayarza. It is part of the Ayarza Wine Series, a collection of deeply fruited, markedly winey coffees from El Porvenir Cooperative. The cup is sweet with notes of raspberry, caramel, and sweet grain. Scroll down to learn more!

From the beautiful Andes mountains of Antioquia, this natural micro-lot is a great example of the sweet, smooth, and bright profile that makes the Chiroso varietal so popular. Look for notes of apple-cinnamon and peaches & cream with white grape sweetness and a refreshing kiwi aftertaste.

This luscious coffee comes to us from one of the most revered coffee farms in the world! La Inmaculada is well known for its careful production of rare varietals, precise processing methods, strict quality control protocols, and focus on biodynamic agriculture. The anaerobic natural process enhances the unique flavors of the land's verdant biodiversity. The cup is sweet, floral, and fruity with notes of hibiscus, passion fruit, peach syrup, and wine berry.

This single origin may have left its caffeine behind, but it hasn't lost any of its complex flavors. Instead of using synthetic chemicals, this sugarcane decaffeination process utilizes a solution of mountain spring water and natural ethyl acetate to gently extract and remove caffeine while maintaining the bean's intrinsic structure. Look for notes of praline, lemongrass, and lime with a graham cracker sweetness.

Renowned producers Francisca and Oscar Chacón bring us this special Typica lot from the mountains of Costa Rica. The cup is delicate and tea-like with notes of sliced almonds, ripe strawberry, and butterscotch.

Innovative producer Jhon Samboni brings us this experimental anaerobic gesha lot from his family farm in Huila, Colombia. Gesha is considered to be in the top-tier of specialty coffee and is known for its sweet and delicate flavors. The anaerobic fermentation process enhances the unique characteristics of this varietal resulting in a lovely rose aroma with a pineapple sweetness, grapefruit acidity, and blueberry finish.

Ground breaking producer Diego Bermudez, a pioneer in repeatable scientific fermentation processes, brings us this unique Lychee micro-lot from Pendamo, Colombia. The cup is sweet and floral with notes of salted roasted pecan, yellow cake, strawberry maple syrup, and passion fruit. Try El Paraìso Red Plum for a different array of flavors from the same producer or get both!

Ground breaking producer Diego Bermudez, a pioneer in repeatable scientific fermentation processes, brings us this unique Red Plum micro-lot from Pendamo, Colombia. Look for notes of warm honey, nectarine, chocolate graham cracker, fresh mango, and lavender earl grey tea in this sweet and balanced cup. Try El Paraìso Lychee for a different array of flavors from the same producer or get both!

Named after traditional Rwandan Peace Baskets, or Agaseke, this coffee was produced by a collective of women farmers located near Lake Kivu in the highlands of Rwanda. The cup is sweet and floral in aroma and taste with a buttery body and notes of lavender, cranberry, lemon-lime, and brown sugar.

Only available for a short time, this unique and creative coffee is a blend of six of the best coffees we have recently tasted including Gesha varietals from three different farms. The cup is kaleidoscopically complex with extreme floral notes of jasmine, honeysuckle, and daylily complimented by the sweetness of tangerines, pineapple, and ripe cherry. As espresso it is intensely syrupy with a deep cherry cordial, milk chocolate, and salted caramel sweetness that coats the tongue and finishes with notes of ripe cherry and naval orange.

Grown on a small farm in the stunning Andes mountains, this highly sought-after Sidra varietal is enhanced by a unique anaerobic fermentation process. Sidra is a new natural hybrid known for its elegant cup. This coffee has a radically intense flavor profile with peach and guava in the aroma, a tart tangerine acidity, and a concentrated syrupy body. An incredible mango and yellow peach sweetness dominates the cup and leads to a lingering finish of tropical fruit.

Let's celebrate all things love! Our Lovebirds blend is available for a limited time and perfect for gifting or sharing with your valentine. This lovely cup has a silky, medium body with a sweetly floral aroma and effervescent acidity. Look for notes of raspberry, creamy milk chocolate, sweet tarts, and white wine.

This natural processed java cultivar comes from Finca Tacu, one of 4 farms run by Pedro Rodriguez and his family in Samaipata, Bolivia. Known for its delicate cup and long-bean shape, "java” plant types are believed to have evolved from the arabica plantations of the Dutch-occupied island of Java in what is now Indonesia. Light bodied with sweet and nutty notes of praline, apricot and honeydew melon.

This shade grown coffee was cultivated in the western Apaneca-Ilamatepec Mountains of El Salvador and processed at the San Miguel Mill in Ahuachapán. The cup has a lovely honeysuckle aroma with notes of lime zest, fresh raspberry, and mulling spices reminiscent of hot cider.

We saved the best for last! The delectable Day No. 12 comes from one of the most revered coffee farms in the world! La Inmaculada is known not only as a producer of rare varietals but by their precise processing methods and strict quality control measures. This simply divine cup is soft and resonant with a refined sweetness in aroma and taste. Look for notes of raspberry cordial, vanilla, hibiscus, orange blossom honey, and a pleasant candied cherry finish.

The final count-down continues... our second-to-last coffee is a unique and exciting special treat! Day No. 11 is a seriously sweet, fruity and floral, newly identified varietal only found in the mountains of Yemen. Brought to us by Qima Coffee and benefiting their Qima Foundation, this exceptional coffee is traceable from farmer to cup. Delicious and refreshing, the cup has a sparkling grape juice acidity with notes of juicy fruit gum, ripe kiwi, and a bouquet of fresh flowers.

We're in the home stretch, folks! The final days of our annual countdown are packed with exquisite and hard to come by coffees. Day No. 10 comes 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. Extremely clean and sweetly floral with prominent jasmine, Meyer lemon, persimmon, and a silky body.

Taste the high quality and unique flavors of Rwandan coffee with this delicious anaerobic natural grown in the rich fertile soil of Nyamasheke. Creamy and fruity with notes of raspberry, black tea, chocolate marzipan, and cranberry. The whole bean coffee is valve sealed to retain peak freshness and flavor. The decorative holiday can is 100% curbside recyclable or better yet, endlessly reusable!

Experience the sweet fruity flavors of this extraordinary natural process coffee from the Batista family and their small sustainable farm Dos Ruedas in Boquete, Panama. Look for notes of cherry pop tart and cinnamon sugar with a dried pineapple acidity and a refreshing aftertaste. The whole bean coffee is valve sealed to retain peak freshness and flavor. The decorative holiday can is 100% curbside recyclable or better yet, endlessly reusable!

This is a traditional double-washed coffee from Nyeri, Kenya, produced by smallholders organized around the Rumukia Cooperative Society. This full bodied coffee is very sweet with flavors of ripe plum, cherry tomatoes, toffee and blackberry. The whole bean coffee is valve sealed to retain peak freshness and flavor. The decorative holiday can is 100% curbside recyclable or better yet, endlessly reusable!

Renowned producers Francisca and Oscar Chacón bring us this unique natural coffee from the slopes of the Poas Volcano in Costa Rica. This highly sough-after Kenyan cultivar is considered one of the finest coffee varietals in the world today. An enchanting honeysuckle aroma leads into notes of apricot and chocolate with a sweet raspberry liqueur aftertaste. The whole bean coffee is valve sealed to retain peak freshness and flavor. The decorative holiday can is 100% curbside recyclable or better yet, endlessly reusable!

This rare single-farm micro lot was organically grown by Hirut Shallo and her family on their farm in Yirgacheffe, Ethiopia. Delicate and creamy with a lovely lilac aroma and milk chocolate body sweetened with notes of freshly squeezed clementine, mango, and peach.

This coffee was grown by the Falla family on their farm near Antigua, in the lush volcanic mountains of central Guatemala. Bright and complex, the cup has notes of fresh strawberry and lemon balm balanced with a lovely nutty flavor, a refreshing grapefruit acidity, and a dry chardonnay finish. The whole bean coffee is valve sealed to retain peak freshness and flavor. The decorative holiday can is 100% curbside recyclable or better yet, endlessly reusable!

This carbonic maceration natural coffee was produced by Ashok Patre on his eco-friendly farm in Karnataka, India. Sweet and luscious, the cup boasts a sparkling grape juice acidity with notes of vanilla, creamy milk chocolate, and a graham cracker finish. The whole bean coffee is valve sealed to retain peak freshness and flavor. The decorative holiday can is 100% curbside recyclable or better yet, endlessly reusable!

Taste the exquisite flavors of the land in this unique coffee from the Batista family and their small sustainable farm Dos Ruedas in Boquete, Panama. Notes of allspice, crisp green apple, and peach lead to a deliciously clean and silky finish. The whole bean coffee is valve sealed to retain peak freshness and flavor. The decorative holiday can is 100% curbside recyclable or better yet, endlessly reusable!

This natural coffee comes to us from the lush highlands of southern Ethiopia where coffee grows wild. Wonderfully fruity and delicate, the cup has notes of blackberry pie and plum enhanced with a honey sweetness.

This exceptional coffee was selected as the No. 7 coffee on Coffee Review’s list of the Top 30 Coffees of 2023! From the lush highlands of southern Ethiopia, this traditionally washed coffee is fruity and floral, mellow and delicate with notes of jasmine, peach, and white tea in the cup.

This top quality washed coffee was produced in the beautiful fertile mountains of Costa Rica by the La Candelilla Estate and Coffee Mill. Named for the local fireflies, La Candelilla is a pioneer of the micro-mill trend in Costa Rica. Look for a blast of caramel sweetness with notes of bergamot, cacao, and black tea.

This unique microlot comes to us from renowned producers Elmer and Juan Restrepo and their innovative specialty coffee farm Finca Chambaku. Located in Manizales, Colombia, the wet climate creates many challenges for natural processing, making this delicious coffee all the more impressive. Deeply sweet and fruity, the cup has a lovely Sauvignon Blanc acidity and a banana aroma.

This stand-out microlot was grown and processed by 4th generation coffee producer Henrique Dias Cambraia on his Fazenda Samambaia in Santo Antônio do Amparo, Brazil. The rich fertile soil, careful harvesting, and meticulous processing result in a uniquely inviting composition of flavors. The cup has a creamy sweetness with notes of Key lime pie, pistachio, berry compote, and toffee.

This organic, fair trade coffee comes to us from the APROCAFE cooperative in the mountains of Bolivia. The coop is dedicated to ecological coffee production and reforestation. Look for notes of Gala apple, milk chocolate, and macadamia nut in a cup that has rounded sweetness and medium acidity. Take the plunge and, with each sip, find yourself enveloped in a luxurious, complex flavor.

This exquisite black honey Pacamara, from Finca San Andres, is simply bursting with fruity pinot noir complimented by dark chocolate and sweet vanilla. Available on its own or part of our specially curated box set, Tour of El Salvador. Only available for a limited time and while supplies last.

Las Veraneras is the main coffee estate of Tierra Bendita's Biokrop Project where Jorge Cruz Reyes and Laura Rubio produce specialty coffee using zero agrochemicals and low-impact sustainable processes. Tierra Bendita's team of scientists uses Agroecology to improve and maintain the fertility of the farm's soil using both high tech innovations and ancestral cultivation methods.

The Sugar Maples, a rustic coffee farm owned by Roxana Yamileth Zelaya Guardado, is home to cultivated apple trees and a wide variety of native trees and plants. Roxana employs eight workers and especially enjoys working with young farmers, teaching them about coffee production and responsibility.

Taste a tour of El Salvador with three exquisite coffees from three different specialty farms. Sugar Maples farm brings us a fruity natural Pacamara full of creamy milk chocolate and honey sweetness. Delicious chocolate, caramel and nut flavors dominate the natural San Pacho from Finca Las Veraneras. The black honey Pacamara from Finca San Andres is simply bursting with fruity pinot noir complimented by dark chocolate and sweet vanilla. This specially curated box set is only available for a limited time and while supplies last.

This coffee was grown by smallholder farmers in the famous Keffa cloud forests of Ethiopia and limited oxygen processed at the Wush Wush washing station. Tropical fruit dominates the cup in both sweetness and acidity with a medium body and intense Jolly Rancher candy sweetness in the long lingering aftertaste.

This coffee was grown by smallholder farmers in the famous Keffa cloud forests of Ethiopia and black honey processed at the Wush Wush washing station. Fruity and sweet, the cup has a rich honey aroma and medium body, with a mellow acidity and green apple aftertaste.

This coffee was grown by smallholder farmers in the famous Keffa cloud forests of Ethiopia and washed at the Wush Wush washing station. Extremely clean, the cup has a nice silky body, honeysuckle aroma, and stone fruit sweetness in the aftertaste.

A delicious, stand-out, not to be missed coffee! Our limited collection Trust the Process is back with an exceptional natural from the innovative experimental farm Finca Juan Martin in Cauca, Colombia. Nicknamed "Peach Party" this unique cup is simply bursting with sweet fruit flavors.

This micro-lot was grown by Hugo Agreda on his small family farm, Finca El Maco, in Nariño Colombia. By switching to specialty coffee production and focusing on honey processing, he has improved his family's income and quality of life. Hugo's honey process results in a balanced cup with juicy acidity and a depth of sweetness.

Finca Hungria is a third-generation coffee business in Santa Ana, El Salvador. Founded in the 1930s by the Lima family, the 60-hectare farm enjoys significant tree cover which provides shaded growth for the farm's coffee but also serves as a natural rainforest habitat for local birds.

Our limited coffee collection Trust the Process is back with two coffees from award winning Colombian producer José Giraldo, of Café 1959. This innovative carbonic maceration natural process involves careful timing and monitoring of the coffee's fermentation and moisture levels. The results are a sweet, juicy, and winey cup with a lovely floral aroma.

Our limited coffee collection Trust the Process is back with two coffees from award winning Colombian producer José Giraldo, of Café 1959. This multi-step experimental carbonic maceration washed process involves timed fermentation, a unique double washed procedure, and carefully monitored drying. The results are sweet and spicy with a distinctly ginger flavor in the cup.

This popular coffee is back and the new crop is better than ever! The Ramirez estate's slow aged natural process takes over 8 months, allowing the fruit’s natural flavors and sugars to permeate the bean. This results in a deliciously sweet cup with a lovely balance of fruity and earthy flavors.

Grown in the tropical monsoon climate of West Java, this coffee is pleasantly earthy and fruity. The anaerobic fermentation process increases the intensity of the fruit resulting in a juicy and lively acidity, medium body, and an aroma of grilled pineapple.

This natural process coffee comes to us from the volcanic highlands of Nyamasheke, near lake Kivu in Rwanda. The careful quality control of the Cyesha washing station insures only the top notch beans are selected. A long and labor intensive drying process creates a cup that is sweet and fruity with a light body and Sauvignon blanc acidity.

We tasted this exquisite natural gesha at the producer's cupping table in the breathtaking Talamanca Mountains of Costa Rica. It was so fantastic that we bought it on the spot! Juicy and bursting with kiwi sweetness, the cup has notes of red plum and vanilla with a lime acidity.

This sought after wush wush varietal is from a single producer, grown and processed by Dinkalem Ademe on his farm in the famous Keffa cloud forests of Ethiopia. A uniquely clean natural-processed coffee, its cup is fruity and sweet with a syrupy body and the balanced acidity of a fresh-picked Honeycrisp apple.

This shade grown, eco-friendly coffee was cultivated and processed on the Mondul Estate in Northern Tanzania. The perfect growing conditions of the area and the modern processing facilities of the estate, produce a clean cup. Full of clementine sweetness, the taste is balanced by black tea and mild honeysuckle.

The 4th place winner of the 2022 Presidential National Tournament in Bolivia, this elegant gesha is not to be missed. Brown sugar, spice, and floral aromas lead into a cup that is surprisingly saturating and juicy, with a moderate, pleasing acidity and a silky body.

Our Colombia Microlot series continues with this intensely fruit forward, sweet and syrupy anaerobic pink bourbon. This coffee was grown and processed by Yesid Galindo on his small farm El Ventilador in Pitalito, Colombia.

This delicious washed coffee, from the forested mountains of Nansebo, is surprisingly savory and creamy with notes of apple cider, lemon-lime, and stewed peaches. Its wonderfully complex flavor profile is a result of the combination of multiple landrace varieties.

Greenco and their "Hope Through Coffee" mission produced this delicious coffee in the mountains of Burundi. The natural processing brings out its innate sugars and enhances its fruit flavors. Look for notes of cocoa dusted raspberries, cane sugar, and hot chocolate.

Our popular and limited series, Trust the Process, features coffees that have been processed meticulously by farmers who hold a passion for perfection. With help from our friends at Café Kreyol, we sourced this delicious fruit-forward coffee from the Kasama region of Zambia. This experimental process coffee is hand picked and sorted then fermented for 24 hours before being depulped, washed, and dried.

For hundreds of years, coffee from Java traversed the Indian Ocean and landed at the port of Moka where it was mixed with coffee from Yemen or Ethiopia, creating the world's first coffee blend. The classic Moka-Java blend is chocolatey and fermenty, with lots of dried fruit and spice. With our new Kingfisher Espresso, we want to elevate the experience of drinking a blend while also paying homage to the first true blend. The result is a tantalizing combination of kiwi, grape, strawberry pie, dark chocolate and kumquat that is truly delicious brewed in any method but roasted especially for espresso extraction.

Our popular and limited series, Trust the Process, features coffees that have been processed meticulously by farmers who hold a passion for perfection. With help from our friends at Café Kreyol, we sourced this delicious fruit-forward coffee from the Kasama region of Zambia. This natural coffee is hand picked and sorted then put in a closed steel tank to remove the oxygen. It stays in the tank for 24 hours of anaerobic fermentation before being sun dried on raised beds.

An exceptional version of the classic Lake Kivu profile, this honey process from the mountains of Burundi is brought to us by Greenco and their "Hope Through Coffee" mission. Every bag purchased contributes to the Burundi Livestock Project. Look for green grape sweetness in the cup with a wildflower honey aroma and clementine acidity balanced with baking spices, especially clove.

Sweet and crisp, this natural yeast process from the mountains of Burundi is brought to us by Greenco and their "Hope Through Coffee" mission. Every bag purchased contributes to the Burundi Livestock Project. This special process results in a syrupy cup with watermelon sweetness, lime acidity, and a crisp green apple finish: an intense watermelon margarita, perfect for the summer!

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. Named for a spirit living in a large, steadfast river rock, Baroida estate consistently produces some of the highest quality coffee we source from Papua New Guinea. Thanks to meticulous separation for quality control, the high quality of this estate coffee shines through with a great acidity and mouthfeel.

Grown in the highlands of Papua New Guinea, this washed coffee comes to us from the Colbran family's Baroida estate. The Colbrans are well known for their high quality coffee and traditional, yet innovative cultivation and processing methods. Their knowledge and care result in a wonderfully balanced and mildly earthy cup with notes of lemongrass, caramel, and a mellow tangerine sweetness.

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 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.

This natural process coffee comes to us from Salazar family who has been producing coffee in Llano Bonito de Naranjo, Costa Rica for over fifty years and three generations. Fruity and refreshing with notes of red grape, mango, fresh fig, and Sauvignon Blanc. A truly outstanding coffee.

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.

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 that 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 of 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 Noreña 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, strawberry 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, Germán 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 “garden 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. This fruit dried natural process coffee has tropical notes of 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 Chacón 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 with the Chacons 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. 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 are 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. 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. The 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.