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This coffee gives an incredible, fresh aroma of herbs and green peppers. A chocolate like sweetness and a clean finish.
About the Coffee
Indonesian coffee has traditionally been processed with the Giling-Basah method, or wet-hulled like Sumatra. In 1976 TOARCO, a Japanese-Indonesian joint-venture, introduced to Sulawesi the traditional washed-process, similar to Central America.
TOARCO owns Pedamaran Plantation and purchases coffee from farmers. They do have certain standards in place that farmers need to meet in order for TOARCO will purchase from them. Farmers are issued indivudial ID cards that allows them to sell their coffee at various places in the Tana Toraja region.
Region: Pango Pango-Perindingan, Tana Toraja, Sulawesi
Varietal: Typica Derivatives
Process: Fully washed and dried at central dry mill
Elevation: 1,400-1,600 masl Learn More
Big red fruits followed by fig and toffee. A clean cup with a creamy body.
This coffee is part of a program that Cafe Imports, one of our main green suppliers, has developed. It is a program designed to highlight different flavor profiles of microregions within Colombia. Here is a little note from Cafe Imports:
"Cauca is a Department, or State, in Colombia. The capital Popayan has a little over a quarter million people within the city limits. Cauca stretches from the Western Cordillera mountain range to the Pacific Ocean. Valle de Cauca is to the North and Narino to the south. Coffees from here, when done right, are big and juicy with red fruits, caramel, chocolate and some intense lingering acids.
Farmers in this region average about six acres of land. They pick, pulp, ferment and dry their coffee on raised beds with parabolic covers. They tend to work similar varietals, some old, some relatively old and some new but the style is pretty much the same.
We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees, when picked ripe and handled properly. These coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes many fields in a four mile radius."
Complex floral aromas, layers of juicy cherries and peaches, jammy body, and a long deep finish.
About This Coffee
We have partnered with Ninety Plus to, once again, bring you this incredible Ethiopian coffee. The dedication to quality that Ninety plus has shown really keeps up coming back to their coffees. In the past, we have served the Nekisse and we are glad to have received some again this year.
Sweet tropical fruits lead to a tobacco and raisin finish.
About This Coffee
From our importers:
"Maputo is located in La Perla, Nanegal in the up and coming region of North-West of Pichincha Province in the North of Ecuador in proximity to Colombia. The area where this farm is located has a very particular microclimate, that even though it’s only at 1350 masl, it produces 88+ coffee. Humidity levels are high and mist usually covers the coffee fields in the afternoons and temperatures at night drop significantly with respect to temperatures during the day.
Maputo is owned and operated by Henry and Verena Gaibor. Henry, a veteran surgeon and war doctor and Verena a midwife; they met in Bujumbura, Burundi while volunteering for Doctors Without Borders and United Nations. They have since retired and dedicated to producing some of the best coffee I’ve tasted. Henry is extremely methodical with his coffee production and is just as dedicated and passionate as he once was with his profession. He is doing everything right when it comes to picking, processing, and drying and has his farm divided into different lots with different varieties (Typica, SL28, Bourbon, Kaffa, and Caturra).
This particular lot of Typica coffee comes from Rancho Tio Emilio, which is owned by Henry's brother. He is also a surgeon who is currently practicing in Quito, Ecuador."
Region: Maputo, La Perla, Nanegal, Pichincha, Eucador
Varietal: 100% Typica
Process: Fully washed and dried on African beds.
Elevation: 1,350 masl
In the aroma we smell flowers and hops. In the cup we taste ripe, juicy cherries with hints of lime and a long finish of vanilla.
About This Coffee
Burundi is often referred to as "The Heart of Africa", and rightly so. The people of Burundi have an amazing spirit and have fully embraced their raw talent for growing and harvesting coffee. The Republic of Burundi had been independent since July 1st 1962 and is a small landlocked country just under 28,000 square kilometers. There is a population of just about 8 million people, 50% of which are under the age of 14. 90% of the population relies on farming as their main source of income and coffee is by far the largest export.
Burundi is an awesome producer and consistently puts of some crazy good coffees. We have had coffee from several regions in Burundi and coffees from the Kayanza region are some of our favorites. Tasting profiles that range from red fruits to more subdued citrus-y notes, all with incredible sweetness that carries through the whole cup. This particular lot is full of juicy cherries that leave your mouth watering and a sugary sweetness that intensifies as it the cup cools and a long finish of vanilla. This coffee is seriously awesome.
Region: Kiryama, Kayanza, Burundi
Varietal: Bourbon and Bourbon mutations
Processing: Fully washed and dried on raised beds
Growing Elevation: 1760-1850 masl Learn More
$63.00Each month we'll send you a 12 oz. bag of one of our coffees. This gives you the opportunity to taste the coffees we are most excited about without having to place a new order every month. Subscription orders will ship out the first Tuesday of each month, and all shipping and handling costs are included in the price. Learn More
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