About Our Coffee


About Our Coffee


ABOUT our coffee


Medium well

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


Colombia - Decaf

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

Region: Huila

Farm/Coop: Cadefihuila Coop

Elevation: 1700 MASL

Process: Swiss Water Processed

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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

Varietal: Pacas

Region: Los Andes

Farmer: Rafael Lara

Elevation: 1530 MASL

Process: Washed

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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

Process: Washed


Ethiopia - gelana abaya

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

Varietal: Heirloom

Region: Yirgacheffe

Farmer: Smallholders

Elevation: 1900 MASL

Process: Natural

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kenya - kagumoini

The Kagumoini Wetmill from which this coffee comes is operated by the Kanacharia Farmers Coop Society, comprised of 1,384 members. Geofrey Thuku manages the factory, serving smallholder farmers in this area of cool temperature and fertile central highlands nestled between the Eastern base of the Aberdare Range. which forms part of the Eastern end of the Great Rift Valley and South-Western slopes of Mt. Kenya. 

The coop provides its members with training, credit and financial services, and inputs like fertilizer to increase yield and plant health. Farmers typically have a small bout of land where they cultivate SL34, SI28, Ruiru 11, and Batain varieties. The combination of fertile soil, seasonal rainfall, and high altitude provides an ideal climate for coffees with high acidity, a full body, and ripe fruit flavors. 

Region: Murang'a County, Kenya

Varietal: Batian, Ruiru 11, SL28, SL34

Elevation: 1750 - 1950 MASL

Process: Washed

Farm: Kagumoini Wetmill

Notes: Watermelon, Mango, Peach, Apricot



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. 


About Us

About Us