Our darkest roast, this coffee is made up of a rotating selection from what is seasonally available and is profiled to be consistent year-round. Currently, our Medium Well hails from the Union Cantinil municipality located in the Huehuetenango department of Guatemala. Seventy-six small producers contribute to this lot, from farms an average of 4 acres large at an altitude of 1700 meters above sea level.
Notes: Dark Chocolate, Citrus, Almond
Varietal: Bourbon, Caturra, Catuai, Typica
Region: Union Cantinil
Elevation: 1700 MASL
This blend of coffees from the Cadefihuila Coop in Huila is comprised from 15 farmers’ crops from the Pitalito, Acevedo, and Palestina districts between 1700-1850 meters above sea level. These coffees underwent a 20-26 hour fermentation before sun-drying for about 25 days and being naturally decaffeinated with Ethyl Acetate. This process maintains much of the green coffee flavor and has an integrated vertical supply chain, since the growing, processing, and decaffeination process all happens at origin in Colombia.
Notes: Rooibos, Fennel, Caramel, Orange
Varietal: Caturra, Castilla, Tabi
Farm/Coop: Cadefihuila Coop
Elevation: 1700 MASL
Process: Swiss Water Processed
This is a Grade 1 Yirgacheffe coming from 650 smallholder farms in the village of Edido. Grown at altitudes between 1,800-2,000 MASL, the farmers deliver their ripe coffee cherries to the local Edido washing station. At the washing station, managed by Abdulmejid Jibril, the highest quality cherries are selected from careful sorting and flotation, then pulped and fermented for 36-48 hour depending on the climatic conditions. Once fermented, the coffee is washed and graded by density in clean water channels before being dried in the sun on raised beds for 12-15 days. In the daytime the parchment needs to be raked and turned periodically to ensure consistent drying. The coffee is also covered between 12-3pm to protect it from the hot sun and at night to protect it from rainfall and condensing ambient moisture. Once the coffee has dried to the optimum level, it is transported to Addi Ababa for dry-milling, grading, sorting, and handpicking, before being bagged in GrainPro for export.
Region: Yirgacheffe, Ethiopia
Elevation: 1800 - 2000 MASL
Farm: Edido Mill
Notes: Lavender, Lemon, Mandarin
This is a Grade 1, dry processed coffee from the Gelana Abaya area, which is located in central southern Ethopia’s Gedeo Zone. It borders the Kochere Woreda and Guji zone. We are happy to offer this sweet, clean, and bright coffee.
Notes: Strawberry, Blueberry, Milk Chocolate
Elevation: 1900Â MASL
Rafael Lara Rodriguez’s farm, Finca Tommy—named after Rafael’s first coffee buyer—is a 6.9 acre farm sitting at 1530 meters above sea level in the Los Andes community of Santa Barbara. He grows the Pacas variety, which is harvested from January to June. Once the coffee is picked, it goes through 16 hours of fermentation before being fully washed 3 to 5 times. From there, the coffee is pre-dried on African beds and sorted for obvious defects and finally moved to a solar dryer for 14 to 20 days being rotated every hour. This will be our last offering from the San Vicente coop this year and will be used as our house espresso and filter option.
Notes: Tangerine, Brown Sugar, Tamarind
Region: Los Andes
Farmer: Rafael Lara
Elevation: 1530 MASL
Ramiro Caballero’s farm, Finca Las 4 Vistas (Farm of the 4 Views) is 4.6 acres of land in El Cielito (The Little Sky) community in Santa Barbara, Honduras. The farm sits at 1550 meters above sea level and is comprised of three coffee varieties (35% Caturra, 45% Bourbon, 20% Ihcafe 20). Four-thousand coffee trees are harvested from February to June. The cherries are pulped the same day they are picked and dropped into a fermentation tank. The parchment in the mucilage is left to ferment without water (dry fermentation) for 15 hours. Then, the coffee is washed in the same pile with three full water changes until all the mucilage is removed. Finally, it is patio dried and stirred every 30 minutes from 8am-3pm.
Notes: Grape, Winey, Floral
Varietal: Bourbon, Caturra, Ihcafe 90
Region: El Cielito
Farmer: Ramiro Caballero
Elevation: 1550 MASL
Our Hayride seasonal blend brings forth a cup of crisp and exciting coffee. It is comprised of coffees hailing from Honduras, our Juan Caballero and Kenya, our Kagumoini. This combination creates a balanced cup of coffee with juicy accents. Hayride is the perfect brew to bring along for apple picking, a stroll through the autumn foliage.
Our first coffee from México comes from Pluma, a subregion of the beautiful state of Oaxaca. An offshoot of Typica, the Pluma Hidalgo brings a wide range of flavors: distinct dried fruit notes, saturated sweetness, richness, complex malic acidity, and even florals. Grown at 1500-1800 MASL on farms of 1-2 hectares, the story of this coffee is very different than it would have been decades ago.
Pluma’s coffee production has shifted dramatically from the hands of large estates to those of local smallholder farmers. In the late 80s, estate holders began abandoning their farms due to poor market pricing and more lucrative venture elsewhere. This difficult time has also become one of opportunity in recent years.
Rather than having their higher quality, higher-grown coffees blended in with the large estate plantation coffees as they once were, farmers are now recognizing the value of their coffee and working with buyers who are willing to buy at viable prices. It is an exciting and hopeful time for farmers to reinvest in their products and success.
Notes: Stone Fruits, Milk Chocolate, Almond
Varietal: Pluma Hidalgo
Coop: Peñas Negras
Elevation: 1500-1800 MASL
Tano Batak is an Olam Specialty Coffee premium brand. Tano Batak coffee comes from the Lintong and Dolok Sanggul regions near South Lake Toba in Sumatra, Indonesia. At 1,400 to 1,550 MASL, this region has the highest coffee growing altitudes in North Sumatra. Olam Specialty Coffee works with six collectors that buy coffee directly from small farmers and in weekly village markets. The collectors wet hull the coffee at 28-32% moisture and then dry it in green houses. Once the coffee reaches 11-12% moisture, the collectors run the coffee over densimetric tables before sending it to Olam in Medan for hand sorting. Given the exceptional quality of these coffees, we process each lot separately as microlots.
Region: Lingtong & Dolok Sanggul, Sumatra
Varietal: Arabe, Jember, Typica
Elevation: 1400 - 1550 MASL
Process: Wet Hulled
Notes: Plum, Chocolate, Cannabis