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, 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: 1900 MASL
Our Hunapu coffee come from the highland valley of Antigua, one of the most beautiful coffee growing regions in the world, located in Guatemala’s central highlands. Hunapu is a name established by farmer Beneficio Bella Vista for a group of small producers that came together to offer one of the best Antigua coffees available. The name is derived from the locals’ name for the Agua volcano.
Notes: Honey, Citrus, Balanced
Varietal: Bourbon, Caturra, Catuai
Farmer: Beneficio Bella Vista
Elevation: 1500 - 1900 MASL
Juan Alexander Castellanos Rivera’s farm Finca La Chatera is a 3.5 acre farm sitting at 1610 MASL, in the Las Flores community of Santa Barbara, Honduras. He is growing three varieties: Ihcafe 90 (Timor and Carturra hybrid), Bourbon, and Yellow Catuai. This coffee, like our last two San Vicente offerings, gets pulped right after being picked, then dry fermented for 17 hours before undergoing 3 full wash cycles to insure all the mucilage is removed from the parchment. Afterwards, the coffee is sun dried for 7-10 days, being rotated every 30 minutes to insure even drying.
Region: Las Flores
Varietal: Bourbon, Yellow Catuai
Elevation: 1800 - 1950 MASL
Process: Washed, Dry Fermentation
Farmer: Juan Castellanos
Notes: Cola Tamarind, Raspberry
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
Farm: Kagumoini Wetmill
Notes: Watermelon, Mango, Peach, Apricot
The summer heat is upon us. This blend of natural and washed coffees is refreshing hot or iced. It is a perfect fuel for any and all your adventures. Heatwave is made up of a rotating selection from what is seasonally available. Currently, it consists of our Ethiopia - Genala Abaya and Guatemala - Hunapu.