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
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
This is a Grade 1, dry processed coffee from the Gelana Abaya area, which is located in central southern Ethopiaâ€™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
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
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.