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


Ethiopia - edido

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

Varietal: Heirloom

Elevation: 1800 - 2000 MASL

Process: Washed

Farm: Edido Mill

Notes: Lavender, Lemon, Mandarin


EHIOPIA - 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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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



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. 

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MÉXICO - Peñas Negras

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

Region: Pluma

Coop: Peñas Negras

Elevation: 1500-1800 MASL

Process: Washed

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sumatra - tano batak

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


About Us

About Us