Australia Mountain Top Fancy
Sweet and fat with muted acidity. Mild as drip, really shines as an espresso. This coffee has taken more than one competitor to the top ranks in World Barista competions. Each box (yes, box) contains two vacuum-sealed 10Kg bags (total of 44lb.).
Australia Bundja Fancy
Sweet and fat with muted acidity. An espresso gem. Ships in ridiculous 20Kg (44lb.) bags.
Bolivia CIAPEC Certified Organic & Certified Organic Fair Trade
Just another SCAA 80+ rated Bolivia, grown in the microregion Canton Rosario, 1450-1700 meters elevation. Primarily caturra and criolla, sun-dried, sweet with lovely acidity. Shade-grown near the Parque Nacional Bella Vista. NOP Certified Organic.
Brazil Cerrado 17/18 FC SS Natural
Smooth, sweet, hint o' nut... Bing Crosby? Nope, just classic Santos.
Brazil 17/18 FC SS Moreninha Formosa– sun-dried full natural
Drying on African beds takes the risk out of full natural Brazils. Chocolate covered cherries. Another perfect choice for espresso. Read more about this coffee.
Brazil Fazenda Aurea, Alvarado Plot- From the same farm as our Moreninha Formosa and processed in the same African bed manner. It has a floral aroma with surprising acidity and and citrus notes. Full natural. of course!
Fazenda Pedra Grande de Monte Santo de Minas 100% bourbon- Old bourbons from Sul de Minas from a very Central American looking Fazenda. Remarkably full-bodied, unbelievably sweet, rich and chocolaty. Full natural, dried on raised African beds.
Brazil Certified Organic
So typical… Chocolate, fruit and a bit gamey. Take a walk on the wild side. Read about the farm. NOP Certified Organic.
Colombia Sierra Nevade de Santa Marta Certified Organic
Sweet, moderate body, and balanced acidity; very nice coffee from a region that, onlya few years ago, was known for dull cups. NOP Certified Organic.
Costa Rica Herbazu Estate Naranjo
Another coffee that we have been chasing after for years. Herbazu was an early leader in the micro-mill revolution that has hit Costa Rica. Their small production has been snapped up every year, well in advance of the harvest. The cup may surprise you with its winey, Kenya-like acidity.
Costa Rica Las Trojas Superior
Another West Valley treat: moderate acidity, good body, toasty, clean cup. In 2007 this arrival was called Santa Laura, but the name was changed to protect the innocent.
Costa Rica Helsar de Zarcero Conventional & Certified Organic
A multiple-award-winning, micro-milled shocker of a Costa: Helsar rock star. Two small farms that share a mill and produce a mere 300 bags a year, and those are tough to get a hold of. A truly excellent West Valley coffee, grown between Naranjo and Zarcero, at an elevation of 1700-1800. This Costa really has it all- Starting with intense, crisp acidity.
Costa Rica Cerro Alto Estate
Another amazing find. Classic, old school Central Valley coffee - just the kind of thing that we look for. Another old farm that over the years has gotten lost into big lots. A new ecological micro-mill and patios for sun-drying. The real plus, varietals that have mainly gone bye-bye in Costa Rica- bourbon, Villa Sarchi and old caturras. This coffee will kill you with aromatics, not to mention acidity!
Costa Rica Cerro La Pastora Estate Tarrazu
More micro-mill, extremely high grown coffee from the heart of Tarrazu... toasty. La Pastora is a small community overlooking San Marcos. It doesn't get any more Tarrazu than this.
Costa Rica Las Lajas Certified Organic
Single estate, micro-mill organic from the Chacon family in Poas. Grown at 1300-1500 meters, these caturra and catuai are eco-mill processed and dried on African beds and patios only. This is traditional washed coffee. It's a big, bold Costa Rican cup and organic as well. NOP Certified Organic.
Costa Rica Las Lajas Miel Certified Organic
Single estate, micro-mill organic from the Chacon family in Poas. Grown at 1300-1500 meters, these caturra and catuai are eco-mill processed and dried on African beds and patios only. We have a limited amount of honey (miel, aka pulped natural) coffee from the farm. It's a big, bold Costa Rican cup and organic as well. NOP Certified Organic.
El Salvador Pulped Natural San Emilio 100% Bourbon
Hello sweetness. Practically a Guatemalan by geography and altitude, with 100% bourbon pulped natural sweetness. This stuff takes a good hand at the roaster, unbelievably dense but worth the wait.
El Salvador Cuzcachapa Certified Organic & Rainforest Alliance
Rich, sweet, nice acidity, full-figured, well-rounded, highly educated coffee. An alluring orange flavor develops as the cup cools. NOP Certified Organic.
Ethiopia Harrar Boldgrain
Who ordered the blueberries? Indeed, juicy berries and chocolate, big body, happiness.
Ethiopia Natural Sidamo Guji
Super-floral, perfumy, fruity.
Ethiopia Washed Sidamo Guji
Sweet, juicy, floral, tea-like, blueberry poptarts.
Ethiopia Natural Sidamo Shanta Golba Certified Organic Fair Trade
Sweet, rich berry, fruity, rummy, yowza. Floral and tea-like, with good acidity. From Oromia Coffee Farmers Union. NOP Certified Organic.
Ethiopia Yirgacheffe Certified Organic Fair Trade
Floral and tea-like, with good acidity, thick body and enduring sweetness. From Oromia Coffee Farmers Union. NOP Certified Organic.
Ethiopia Yirgacheffe Kochere dry-process Certified Organic
Floral and tea-like, with good acidity, and a layer of dusty blueberry on top. A transcendant coffee. NOP Certified Organic.
Guatemala Genuine Antigua Pastoral
Deep, rich dark chocolate with immense body, just as Antigua should be. From our pals at FEDECOCAGUA.
Guatemala Huehuetenango SHB
If you don’t like intense ripe, winey, fruity acidity, don’t ask for a Huehue. Enough said. From our pals at FEDECOCAGUA.
Guatemala Huehuetenango El Injerto Estate
What can you say about this farm that has not already been said? Arturo Sr. and Jr. continue cranking out what I consider to be the best coffee in all of Guatemala. It certainly cups different then other Huehues. It lacks the fruitiness one associates with the region, but gives back body and dark cocoa balanced by frisky acidity. This coffee is a classic and the year-to-year consistency in the cup, a marvel. www.fincaelinjerto.com
It is a long and precarious drive off the main road to the San Pedro Necta region (where much of our Huehue from Fedecocagua comes from) of Huehue, but worth it. Atop a high ridge is the large Finca La Providencia. This is truly high grown coffee, and with the mill situated near the top of the farm, cool temps mean slow fermentation and a winey acidity in the cup. The usual Huehue floral fruitiness is there along with a heavy hint of clove nad a long cocoa finish.
Guatemala SHB Asociación Chajulense Maya Ixil Certified Organic Fair Trade
A bit of spice, a hint of fruit in the fragrance, sweet with moderate and balanced acidity. From Asociación Chajulense Va’l Vaq Quyol (say that 3 times fast), a coop established in 1990 by ethnic Maya Ixil farmers in Chajul, El Quiche. More info about the producers. Grown 1500 meters up the hill. NOP Certified Organic.
India Monsooned Malabar AA
Some roasters see this as espresso crema panacea. Dry-process arabica beans are exposed to monsoonal moisture in open-walled warehouses, then dried and sorted a second time. The beans swell up and become ghostly pale, and pick up a profound musty/peppery flavor with hints of cedar. Not for the timid. Makes a great blend with other bold coffees (especially Sumatra and Sulawesi) and really does work well as an espresso component.
India Monsooned Robusta
This is different. Like Monsooned Malabar, they start with a dry-process bean and expose it to monsoonal moisture in open-walled warehouses, then dry and sort it for a second time. The end result: crackerjacks. A hint of nuttiness (there are, like, 5 peanuts in a box of crackerjacks) plus amazing caramel sweetness. I swear you can drink it solo.
India Mysore Nuggets Extra Bold
India produces some excellent coffees. Mostly they get press for what they do with robusta, as well as the whole monsooning thing. Plus they have nuclear weapons and aren't afraid to test them. Well, don't forget the washed arabicas. Mysore Nuggets are the big boys - 19 screen beans from the Baba Budan region of Chikmagalur. Sweet, spicey, good body, ridiculous name.
India Plantation Peaberry
Similar to the Mysore Nuggets, with more acidity and a less-silly name.
Jamaica Blue Mountain Mavis Bank Grade 1
So you're ready to sell the cow and buy a barrel of JBM; why choose Mavis Bank Coffee Factory instead of one of the other mills? Well, Mavis Bank has history (opened in 1920, and the family that started it has been growing coffee on Blue Mountain since 1885. MBCF is one of the two largest mills in Jamaica (you can guess the name of the other, and between the two they acccount for at least 75% of all certified Blue Mountain coffee); what is notable is that MBCF is located about 3000 feet above sea level, not at sea level down in Kingston, so the coffee isn't subject to the fading and cup degradation we see in samples from other mills. Most of Mavis Bank's coffee goes to Japan, so we are fortunate to have some on our offering list. Smooth, mild, sweet, good body, a bit floral.
Java Arabica Blawan Estate
Blawan is one of the four old-school government estates. Cup is thick and heavy, hint o' chocolate and spice; classic!
Kenya AA EP
Sparkly and bright, black current with a touch of lemon, great acidity and body.
Kona Greenwell Farms Extra Fancy & Fancy
Sweet and refreshing like the tropical breeze that gently caresses the cherries.
Mexico SHG EP Pluma Oaxaca 'don Eduardo'
A sweet, smooth-cupping Mex, just like mom used to make.
Mexico SHG EP La Selva Certified Organic & Certifed Organic Fair Trade
Okay, the full name of the coop is Union de Sociedades de la Selva, S.S.S. I have no idea what the SSS stands for, but I can tell you the coffee is classic Chiapas. Bright, frisky, lots of flavor - leaning toward the character of a Guatemala Fraijanes. This cooperative of more than 2000 farmers has been around since 1978. For more information, check out their TransFair profile: www.transfairusa.org/content/certification/producer.php?floid=2368.
Nicaragua Limoncillo Estate
Lush thick mollasses body, sugar cane sweet, hints of bright peach and apple. More information about this farm. I fell down a hillside here a couple of years ago - with at least 4 witnesses - but I would hike there again.
Nicaragua Limoncillo Estate, Java variety
A long story behind this one. Let's just say that there is a small amount of Java variety of coffee growing in Nicaragua, most of which is bought out every year. Somehow, like a Java, somehow like a Central. An early cupping of this year’s crop was very different- bright citrusy acidity and flavor with all the Java body and spiciness. Visit the Mierisch family website: http://smierisch.googlepages.com.
Nicaragua Maragogipe
You have size issues? this should take care of it.Visit the Mierisch family website: http://smierisch.googlepages.com.
Nicaragua Pacamara Peaberry
Peaberry from the Pacamara variety, who asked for that? It is all in the cup, extremely bright and orange-like. Call for roasting instructions. Peaberries this big require special talent. From the Limoncillo and Placeres farms. Visit the Mierisch family website: http://smierisch.googlepages.com. NOP Certified Organic.
Nicaragua Apanas UCASUMAN Certified Organic Fair Trade
Located on Lake Apanas, this small co-op has been producing surprisingly good coffee the past few years despite their limited resources. Member farms average two hectares with wet milling done with hand-cranked depulpers. The coffee cups somewhere between a Matagalpa/Jinotega and a Segovia, which is in keeping with their geographic locale. NOP Certified Organic.
Nicaragua Jinotega San Jose Estate
One word- cocoa. Overlooking Lake Apanas, this recently refurbished farm is producing some of the best and most unusual Nicaraguan coffee to date. Seriously… cocoa. Visit the Mierisch family website: http://smierisch.googlepages.com
Nicaragua Placeres Estate
afloat
Pure Matagalpa single estate coffee. A beautiful farm with copious shade, practically a museum of Nicaraguan coffee history. The cup, rich deep and tobacco; crisp with cognac aftertaste. Visit the Placeres website: http://smierisch.googlepages.com/fincalosplaceres2.
Nicaragua Placeres Estate Pulped Natural
Yes, you know we are crazy. Honey coffee from Nicaragua. All the experiments have gone well and we are ready to release this on our poor, unsuspecting roaster friends. we like honey; how 'bout you? Visit the Mierisch family website: http://smierisch.googlepages.com
Panama Bambito Estate
The last coffee farm on the left, going up the hill from Volcan towards Cerro Punta. 2nd place in last year’s Best of Panama Competition. For years this coffee was lost into larger, generic lots. We have been visiting them for three years in an effort to keep their coffee separate. Finally, success. It is a very small farm and the coffee rocks.
Panama Carmen Estate
Yup, Carmen. About as good as it gets in the non-gesha variety. Taking reservations now. Not cheap, but auctions indicate it is worth so much more. The Paso Ancho of Volcan is producing some of the best coffees in Central America these days. Did we mention this is a Rainforest Alliance certified coffee? And they put up a website: www.panamacarmencoffee.com.
Panama Hortigal Estate
Single estate high grown Boquete coffee. A classic in our minds. Complex nuances with full body. A high proportion of Typica for old-time sweetness.
Panama Paso Ancho
The micro-region of Paso Ancho (One particular hill in the Volcan region) produces coffee of amazing character. Until Carlos at Carmen Estate started his own micro-mill a few years back, most these coffees got lost into ‘big lots’ or became part of the well-known Florentina coffee. As Carmen Estate has a very limited production, we asked Carlos a couple years ago if he could start buying some of his neighbor’s coffee and process it for us as Paso Ancho coffee. Same microclimate, soil, elevation (up to 1900m) and tree varieties… same great coffee. Coffees from Paso Ancho are full of aroma, flavor, body and acidity. This year’s Paso Ancho has a nice note of ripe blackberry.
Santa Teresa sits in the Santa Clara region of Panama, very close to the Hartman Estate and the Costa Rica border. This coffee will not shock you with acidity, nor overwhelm you with any one-word description. It is a refreshingly sweet, clean (the mill is one of the cleanest I have ever been to) and balanced cup. Nice people too! www.santateresaestate.com
Panama Finca Cielito
Early, quality coffee from Boquete; now known as the vacation spot of Sean Connery, Mariano Rivera, countless former Panamanian presidents and now thousands of baby-boomer retirees that can't afford Boca Raton. It is devastating to visit Boquete year after year and note the loss of coffee lands to McMansions. Life goes on.
Moderate acidity, good body, typical fat Panamanian aftertaste...very much like simple clover honey. Last time I visited, they kept mentioning the sudden influx of deadly snakes on the farm. Thanks for telling me halfway into my hike of the farm.
Panama Baru Indian High
Grown in the Horqueta highlands of Boquete. Sweet, fat, and charming, just like your favorite uncle.
Peru Certified Organic Fair Trade Aprocassi
Bright, clean and crisp, with bell-like clarity in the cup. Aprocassi always seems to get it right.
Peru Certified Organic Fair Trade Coop Frontera
A rounder, heartier Peru. Excellent balance and yeah, sweetness and a hint of nutmeg. From the 1120 members of Bagua Grande coop.
Sulawesi Genuine Kalossi Grade 1
And what were you looking for? Spice, baker's chocolate, velvety body, clean cup? A stunner.
Sumatra Mandheling Grade 1 "Old School"
An in-between Sumatra prep. Huge rich body, earthy but not musty, herbal, clean enough to be roasted light, enough Sumatra character to burn to a crisp. Dope.
Sumatra Certified Organic Fair Trade Manggala
From the Gayo Linge Orangic Coffee Co-op which consists of 1100 members, all small farmers, from the Bandar, Permata, Bukit and Bener Meriah areas in small villages in and around the city of Pondok Baru. Coffee farms range from 10 to 20 years old and are 1100-1400 meters above sea level.
Tanzania AA Mbinga
Bright, floral, delicate, with a honey aroma. Produced by smallholder members of the Association of Kilimanjaro Specialty Coffee Growers (KILICAFE). This coffee is grown in the Matengo Highlands, which is in the Mbinga district of the Ruvuma region in southern Tanzania. Some pretty pictures online at http://kilicafe.com/Mbinga.htm.
Tanzania Peaberry Mbinga
Bright, floral, a little bolder than the AA. Proud to be a peaberry. Produced by smallholder members of the Association of Kilimanjaro Specialty Coffee Growers (KILICAFE). This coffee is grown in the Matengo Highlands, which is in the Mbinga district of the Ruvuma region in southern Tanzania. Some pretty pictures online at http://kilicafe.com/Mbinga.htm.
Decaf-land!
Brazil Coffein MC
Brazil 17/18 SS FC Moreninha Formosa Mountain Water Process
Colombia Coffein MC
Colombia Huila Mountain Water Process
Colombia Swiss Water Process
Costa Rica SHB Coffein MC
Costa Rica SHB EP Central Valley Mountain Water Process
Costa Rica SHB Swiss Water Process
Ethiopia Washed Sidamo Coffein MC
Ethiopia Natural Sidamo Mountain Water Process
Guatemala SHB EP Coffein MC
Guatemala SHB EP Swiss Water Process
Guatemala Mountain Water Process
Nicaragua SHG EP Mountain Water Process
Sumatra Coffein MC
Sumatra Mandheling Grade 1 Mountain Water Process
Sumatra Swiss Water Process
Premium Espresso Blend Swiss Water Process
Organic Mexico SHG Miravalles Mountain Water Process
Organic Mexico HG Swiss Water Process
Organic Fair Trade Peru SHB EP Swiss Water Process
Organic Fair Trade Cascadia Blend Swiss Water Process
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