This coffee comes from the Lake Toba region, and is a classic Lintong area coffee. Lintongs tend to be distinct from Mandhelings in that they are spicier and have a little more brightness. However, this coffee takes it a step further. While it is wet-hulled in the usual Sumatra style, the hulling is not done until the coffee reaches 30% moisture content, where as most Sumatra is hulled at 45-50%. This gives it a cleaner cup and accentuates the spicy, bright notes while downplaying the earthiness typical to Mandheling coffees. 

The municipality of Inzá is nestled in the middle of the great Colombian Massif. A mountainous region where most of the mayor rivers of the country are born, including the Magdalena, the Cauca and the Patia river. Inza is surrounded by volcanoes, plus the altitude and climate of this region make it perfect for growing specialty coffee. Very small producers tend to their land and hold on to their traditions. Many of them have produced coffee with little or no chemicals for generations.  The Pillimue Family, crucial members of the community, led a program to certify 80 producers in organic practices. This small group of producers have become leaders in innovative organic practices, leading workshops in the community in order to re-use a lot of the waste created by the farm and to make bio fertilizers that are cheap and useful.

The cooperative is certified Fairtrade and Organic.

Association members cultivate Caturra, Colombia, Típica and Castillo between 1,500-1,800 masl.

Santa Maria Estate dates back to 1848 when it was one of the first coffee farms to be established in El Salvador. In fact, the cultivation of coffee was introduced just two years before by the President of El Salvador & founder of this farm, Eugenio Aguilar. Prior to this, indigo was the primary export crop of El Salvador, but by the mid 1800’s it began to decline due to the invention of artificial dyes. Coffee production in El Salvador quickly took off and by the 1880’s coffee surpassed indigo as the leading export crop of El Salvador.

Today, Santa Maria Estate is still owned and operated by the Aguilar Family, now 6th generation coffee producers. Fernando Aguilar runs the farm, managing quality assurance and overseeing operations alongside the farm manager, Mauricio Leonardo. Mauricio has a long history with Santa Maria Estate, he worked his way through different parts of the production chain at the farm until he stepped into his current administrative position, a position he has held for the past 20 years. Santa Maria Estate regularly employs 45 people with that number growing threefold during harvesting seasons.

While coffee is the most prominent crop on Santa Maria Estate, they also grow jocote, oranges, pineapples, yucca, lemons & limes. There is also a 300 hectare tropical rainforest nestled inside the property. Santa Maria Estate partners with local forest rangers to take care of the plants & animals in this beautiful protected area.

In 1968, a group of 90 small-scale coffee producers of Naranjo came together to create the Naranjo Coffee Growers and Multiple Services Cooperative, LLC. Their focus has been on processing and marketing their coffee, while also educating members about sustainable farming practices and providing agricultural technical assistance. Since its inception over 50 years ago, the Cooperative has become the pillar of economic, social and environmental sustainability for its members and the community of Naranjo. They are happy to offer their members and the general public various services like supermarkets, warehouses of agricultural products, coffee roasters, coffee tours as well as free agricultural technical services. Naranjo is divided into 29 coffee growing areas that are “blessed for coffee” enjoying ideal growing conditions - soil, altitude, rainfall, and temperature - that combine to produce a unique coffee with delicate aroma, mild body and overall pleasing taste.

This special lot comes to us from the Women Coffee Extension (WCE) at the Mbizi Coffee Washing Station. Founded in 2017 by Aline Christine and Odette Uwamariya, the WCE is a women’s coffee cooperative focused on creating a space for female specialty coffee producers to have a stronger voice in Rwanda coffee production. Today, the WCE has over 700 female coffee producer members!

The WCE is focused on educating and empowering their members. They offer services such as family planning, nutrition programs, agricultural practices and even providing cows and goats to their members. These initiatives have changed the lives of many of their members. Coffee production has increased from 3 kgs to 4 kgs per tree. The washing station moved from producing 3 containers to 6 containers of green coffee.

Looking forward, WCE has goals to continue to expand programs for the benefit of their members. They are currently working on Rain Forest certification in order to increase the premium of their coffee. In the future, they have goals to provide cows to all of their members, cover health insurance for a majority of members, build a sewing center for young people in order to create new jobs and even build a Nursery School to help the kids in the area, to name a few!

This lot comes to us from a group of 450 farmers that are members of the Meukat Komuditi Gayo cooperative in the Takengon Central Aceh region of Sumatra. Meukat Komuditi Gayo was founded in 2017 with the goal of uniting people with a strong passion and dedication to coffee advance the coffee production and the welfare of coffee farmers in the region. They share that their coffee is special since it comes from a group of small farmers with specialty coffee farms as small as ½ hectare in size on the mountains and slopes of the Takengon Central Aceh region of Sumatra. 

From the Guji zone of Sidamo located in the Oromia coffee growing region of Southern Ethiopia comes this award-winning coffee.  Shade-grown in rich, gold-speckled soil alongside native crops of fava beans, khat & bananas, this high elevation organic coffee sparkles from the meticulous TLC its provided.   Hand-picked and dried with precision, this sweet, complex coffee is known for having fruit forward flavors that level out into a well-rounded, earthy finish!

Our French Roast is on the light side of the spectrum of French so it has a mild flavor with no harshness. Oily after a day or so out of the roaster, dark brown not black, retains some of the acidity and much of the character of the origin. Roasted on a Mild bean from Honduras.

"El Poeta" is sourced from family-owned farms located near San Rafael de San Ramon within the province of Alajuela, Costa Rica. Producers collaborate with an export and milling company called Cafe de Altura de San Ramon Especial S.A to gain access to technical support for best agricultural practices. This partnership has helped to improve quality, increase earnings from coffee sales, and strengthen family livelihoods.

SOURCED FROM

Colombia

ELEVATION

1600 to 1850 meters

VARIETALS

Colombian Varietal

PROCESS

Natural, Raised Beds

Santa Barbara Estate, in the Antioquia Department, was founded by Pedro Echavarria over 40 years ago. The Echavarria family has been in coffee for many generations; until the last decade, when the family decided to vertical integrate their farm with a dry mill and export operations and turn their attention to the production of coffee to cater to the growing and evolving Specialty Coffee sector. Santa Barbara Estate processes most of their coffee production using the traditional washed process, making this Natural process lot a minimal and unique yearly delivery of fewer than 1 full container. The combination of high altitude, volcanic soil, and skills results in one of Colombia's best natural process coffees.

The blend traditionally used in cold-brew coffee -- you definitely need some dark roast there. This is the blend for you if you like a dark roast taste, but can't quite face straight French Roast. Our Viennese is 60% Colombia and 40% French.

HONDURAS COMSA – NATURAL

NOTES OF BLACKBERRY, COCOA, ORANGE, AND STRAWBERRY

ORGANIC

1220 to 1524 METERS

BOURBON, TYPICA , CATUAI ,CATURRA

NATURAL MILLED

PATIO SUN DRIED

Cafe Organico Marcala, or COMSA, was created in 2000 by 62 farmers who wanted to reform the way coffee was grown. Many of the members belong to the indigenous Lenca tribe who brought their traditional sustainable organic farming practices along with them. In 2001, they were certified organic, in 2006 achieved fair trade status, and today they boast over 300 members—providing much-needed employment to many local farmers and workers, and using the premium they gain from their excellent product for important social projects in their communities. Now recognized as innovators in organic techniques—from carbon sequestration, to methods of drying harvested coffee, to the recycling of wastewater—they share their practices with neighboring countries to find organic solutions to problems such as coffee rust.