12 oz. Bag — $19
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.
Is it a bike pump or a coffee brewer? The Aeropress is fun, makes a delicious cup, and the recipes are endless. Are you into the inverted method? Take it camping and find out.
Agronomist Juan de Dios Castillo and his siblings created J&M Family Coffee in 2014, to directly export the coffee produced by their parents' farm. Eventually, the J&M Family Export Company (named after their parents Juan and Miriam) expanded its services to other small producers in Jinotega, helping them to access international buyers directly and gain better premiums. After setting the export operation, Juan de Dios moved on to his next project and dream, starting his farm. Finca El Pastoral, in combination with J&M Family, allowed Juan de Dios to create a vertically integrated operation, with a complete traceable process from the tree to the moment of exporting the coffee.
El Pastoral rests at 1100masl on 150 acres of coffee production in the mountains of Nicaragua. The farm focuses on applying innovative fermentation, like honey and natural processes, rather than the traditional washed process used in Nicaragua. The coffee in the parchment stage is then dried at the J&M Family dry mill. After which, the coffee is prepared for the export process, passing through a rigorous quality control process that analyzes the cup profile and uniformity of the green coffee.
Located in the shadow of Mount Kilimanjaro, Lyamungo is one of four individually managed farms that make up the Africa Plantation Kilimanjaro estate in Tanzania. The estate is owned by Alejandro Galante, a specialty coffee farmer from Antioquia, Colombia. Drying is done on raised beds, where APK employees carefully monitor the moisture level of each lot to ensure even drying.
Considered by many to be the birthplace of coffee, Keffa, Ethiopia is where the legend of Kaldi, the goat herder, is said to have originated. Approximately 2500 farmers in the southwestern highlands of Ethiopia bring their coffee cherries to the Wush Wush washing station to be processed. The coffee is first screened for quality, then sorted by hand, searching out any imperfections.
In recent years, COMSA has grown to well over a 1000 member farmers, focusing on economic, social, and environmental goals to reduce poverty and promote sustainable development. They fund many social projects including paying teachers’ salaries and purchasing school supplies.
COMSA is home to an innovative experimental farm called La Fortaleza where the members come together to exchange ideas with other growers. The philosophy of COMSA’s organic vision emphasizes the “5 Ms”: (organic) Material, Microorganisms, Minerals, (living) Molecules, and (gray) Matter or brain power. All five are essential to healthy soil.
Unique small-lot coffees from our globe-spanning network of artisan producers, roasted to perfection and delivered to you each month.
Plus, if you choose an annual plan, we’ll send you amazing brew gear like the Fellow Stagg EKG kettle or a Moccamaster brewer for free.