Our Offerings

Coffee beans are a globally traded commodity, and each regoin has their own harvest season. Becuase of this, our coffee selection continually rotates. Below you'll find each of the coffees we currently offer with a detailed portfolio, as well as the location on the map.

Brazil - Serra Negra

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Colombia Huila - Decaf

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Ethiopia Guji

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Guatemala San Pedro

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Burundi - Commune of Rango

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Democratic Republic of the Congo - Karango

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Guatemala - El Chalum

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Sumatra - Garmindo

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Uganda - Gorilla Summit

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Brazil - Serra Negra

Country:

Brazil

Region:

South Minas

Altitdue:

900–1200 masl

Variety:

Bourbon, Yellow Bourbon, Catimor, Catuai, Maracaturra, Maragogype, Typica

Harvest Process:

Natural

Shop Brazil - Serra Negra

Cup Notes: Sweet, clean, soft and citric with cocoa and some berry flavors.

Serra Negra, or “black mountain” is a Brazilian profile that captures the most classic profile from Minas Gerais, the growing region that includes Carmo de Minas. This coffee is designed to be a great workhorse offering from Brazil with a reasonable price that makes it a staple blend component. We cup for nuttiness, lemon-like acidity, and a heavy body.

Colombia Huila - Decaf

Country:

Colombia

Region:

Huila

Altitdue:

1200–2000 masl

Variety:

Castillo, Caturra, Colombia

Harvest Process:

Washed, Ethyl Acetate decaffeinated

Shop Colombia Huila - Decaf

Cup Notes: Mild, sweet and clean with citric acidity; graham and lemon flavors.

Take advantage of a great program dedicated to bringing the highest-quality, non-chemical-processed decaf coffees to market. Our Origin Select Decaf offerings are single-origin blends of coffees selected by cup quality grown by multiple smallholder producers. Our Colombian E.A. (ethyl acetate) decafs are cupped as regular green samples and specifically identified for decaffeination, which happens in-country in Colombia before the coffee goes to export. This allows us to maintain both the integrity of the quality of the coffees we choose to decaf, but also to extend our intentional and responsible sourcing to our decaf offerings as well as our "regular." This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.

Ethiopia Guji

Country:

Ethiopia

Region:

Arsosala village, Uraga, Guji

Altitdue:

1800 masl

Variety:

Heirloom Ethiopian varieties

Harvest Process:

Washed

Shop Ethiopia Guji

Cup Notes: Sweet and mellow with lemon juice, jasmine, caramel and citrus fruit flavors.

Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Urga woreda of Guji. Washed lots at this washing station are delivered ripe, depulped the same day, fermented overnight, and washed before being soaked/fermented underwater for 8–16 hours. Then they are washed again. The total fermentation time is between 48–72 hours. The coffee is dried on raised beds for 9–12 days.This is a special-preparation lot, which means it underwent significantly more meticulous sorting throughout the processing and drying times. Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.

Guatemala San Pedro

Country:

Guatemala

Region:

San Pedro, Atitlan

Altitdue:

1500–1600 masl

Variety:

Bourbon, Catuai, Caturra, Typica

Harvest Process:

Washed

Shop Guatemala San Pedro

Cup Notes: Mellow, citric and clean with toffee, almond and dark chocolate flavor with an herbal aftertaste.

Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The most representative lots were selected to form this blended lot from various smallholders in the area; we think it is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000 mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region.

Burundi - Commune of Rango

Country:

Burundi

Region:

Rango, Kayanza

Altitdue:

1650 masl

Variety:

Bourbon, Jackson, Mibirizi

Harvest Process:

Washed

Shop Burundi - Commune of Rango

Cup Notes: Heavy, juicy, sweet and citric with caramel, toffee, lime, and lemongrass.

Gacokwe Washing Station is located in the town of Rango, which is located in Burundi's Kayanza province. Roughly 2,000 coffee producers in the area deliver coffee to the station, either directly or to six local collection points that are affiliated to Gacokwe. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings. Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here—they remind us like a Malbec, with a firm support of acidity.

Democratic Republic of the Congo - Karango

Country:

Democratic Republic of the Congo

Region:

Karango Village, Kalehe territory, South Kivu

Altitdue:

1750 masl

Variety:

Bourbon

Harvest Process:

Washed

Shop Democratic Republic of the Congo - Karango

Cup Notes: Tart, sweet, rich and savory with citrus fruit and floral flavors.

SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprising more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee (fewer than 2 hectares on average), and tenders cherries to SOPACDI through the organization's 10 collection subgroups. Joachim Munganga, who was a farmer himself, founded SOPACDI in 2003 by restoring a washing station in the area, which provided service and market access to the growers in these extremely remote highlands. Before he undertook this work, farmers had little to no means to transport coffee to the markets, and instead were forced to simply barter their coffee locally for food, clothing, and necessities. The cooperative was the first to achieve Fair Trade certification in Congo, and the coffee also carries organic certification. Members of the cooperative represent several different ethnic groups, speaking Kirundi, Kinyarwanda, and Kihavu, and many of the women members are widows. These coffees are traceable to the individual washing stations, where members will deliver their coffee in cherry form and receive payment for what they bring, based on volume. After that point the coffee is sorted and will be separated into lots depending on the day and the quality, which makes it impossible to know which farmers’ coffees are in which lots. At this washing station, coffee is depulped the day it is delivered, and fermented dry for 12 hours. Then it spends 12 under water before being passed through the washing canal, and then it is soaked for an additional 12 hours. The coffee is dried on raised beds under a cover of shade for 14–20 days. This particular washing station serves 688 producers, including 241 women. The group represents about 265 total hectares of coffee farmland, which is just over 1/3 hectare per producer on average.

Guatemala - El Chalum

Country:

Guatemala

Region:

El Chalum, La Libertad, Huehuetenango

Altitdue:

1700 masl

Variety:

Caturra, Pacamara, Pache

Harvest Process:

Washed

Shop Guatemala - El Chalum

Cup Notes: Balanced, sweet and soft with chocolate, caramel and lemon flavors.

Los Dos Socios is a 10-manzana farm with 3,500 coffee trees per manzana, planted under shade. Coffees are picked and depulped the same day, then fermented dry for 18–24 hours before being washed three times laid on patios and nylon tarps to dry for 3.5–6 days, weather depending

Sumatra - Garmindo

Country:

Sumatra

Region:

Simpang Teritit, Bener Meriah, Aceh, Gayo Highlands

Altitdue:

1200–1400 masl

Variety:

Catimor, Tim Tim

Harvest Process:

Wet-Hulled

Shop Sumatra - Garmindo

Cup Notes: Cocoa, lemongrass, praline and herbaceous flavors with tart citric acidity.

GARMINDO cooperative's full name is the Gayo Arabica Mahkota Indonesia Cooperative, and it is an association started in 2019 with 625 smallholder farmer members,each of whom owns less than 1.5 hectares of farmland, on average. The association was founded by our partner Sakdan, who owns and operates the Bergandal Farm and Mill: He and his brothers were raised in a coffee-producing family and have long been supporters of their fellow farmers. GARMINDO also has a women coffee producers subgroup, from whom this coffee comes: The women member typically bring their coffee in cherry form to a collection point where it is depulped, fermented underwater for 12 hours, and given a pre-dry before undergoing the Wet-Hulling process. The coffee is dried on patios and typically takes 2–3 days under sunny conditions. It can take up to 7 days when the weather is rainy and humid.

Uganda - Gorilla Summit

Country:

Uganda

Region:

Bwindi, Kanugu District

Variety:

SL-28

Harvest Process:

Natural

Shop Uganda - Gorilla Summit

Cup Notes: Sweet and heavy with tart fruit acidity, cocoa, coffee and mild berry flavors.

Gorilla Summit Coffee is a project founded by Gerald K. Mbabazi in 2012 with the express mission to allow farmers to earn better income on their coffee. The initiative began in the village of Kanugu, where local producers were only able to find local buyers at exceptionally low prices—sometimes less than $0.05 per pound. By offering training in order to improve farming and harvesting techniques, as well as building a cherry receiving station and installing modern processing equipment, Gorilla Summit Coffee was able to help farmers produce higher-quality coffee, and has helped bring this region of Uganda to the forefront of specialty coffee in the country. In addition to higher overall prices for their coffee, farmers are also eligible for other livelihood-improvement programs such as educational opportunities for youth, diversification projects like chicken farming, and access to community health care. These coffees are grown in an area near Bwindi Impenetrable National Park and forest, a protected primeval forest that reaches elevations up to 2,600 meters.