About Our Coffee

Coffee Farm


All of our coffee is specialty grade and ethically traded with a focus on relationships and respect for the farm and the farmer. All lots are carefully evaluated based on cup quality, farm process and sustainable practice.


Chiapas Marachi Organic

REGION: Chiapas
FARM/COOP: Finca Monte Azul
ALTITUDE: 1,200M -1600 M
VARIETAL: Bourbon, Caturra
Grade: SHG, EP, Organic
HARVEST MONTHS: December to April

Marachi is a group of smallholder farms in Chiapas who mill their coffee at Finca Monte Azul. Chiapas is the Southernmost coffee growing region in Mexico. It boasts an ideal climate and altitude to create perfect conditions for mild, sweet coffee.

CUPPING NOTES: Medium Acidity, Smooth Medium Body. Citrus, Dark Chocolate and Graham Cracker.


REGION: Huehuetenango
FARM: Single Estate

Mario Roberto Sosa was born in 1927 and began working at the age of 12. When he was 20, he purchased a truck and started a local transportation business before marrying Raquel Lopez and raising 7 sons.

Mario and Raquel began growing coffee in 1966 and in 1972 established Los Laureles II. They planted the farm with traditional cultivars for the area- Pache, Caturra, and Bourbon. Maragogype and Gesha were added and most recently, Anacafe and Marsellesa have been planted alongside avocado. These crops have unique flavor and characteristics which means a more diverse range of buyers interested in the coffee.

At 95, Mario is still very much on the farm, supervising the care of the trees and the harvest with the support of his sons.

CUPPING NOTES: Green Apple, Lemon, Milk Chocolate, Nougat, Roasted Almond, Toffee, and Vanilla.


Organic RFA SHG EP

COOP: Cafescor
ALTITUDE: 1,400-1,600M
PROCESS: Fully Washed and Sun Dried
VARIETAL: Caturra, Red and Yellow, Catuai, Bourbon, Lempira
HARVEST MONTHS: January to April

Slightly larger than the state of Tennessee, Honduras produces coffee has six main coffee growing regions. IN the Casitas district, the COOP CAFESCOR was created by 25 small farmers in 2014 and has grown to over 131 farmers and 400 hectares. The COOP has a wet mill in the community of Las Casitas as well as a dry mill in the community of Jimilile.

Coffee is the main agricultural export crop in the country, over 120,000 farms contribute a third of agricultural GDP.

CUPPING NOTES: Medium acidity, Smooth body, Caramel, Citrus Fruit, Herbal.


GROWER: Juan de Dios Castillo, Miriam Aruaz (J&M Family Coffee, S.A.)
VARIETY: Caturra, Catuai, Bourbon, Catimor, Marogogype
REGION: Jinotega within the department of Jinotega, Nicaragua
HARVEST: December - March
ALTITUDE: 1150 - 1500 masl
SOIL: Clay Minerals
PROCESS: Fully washed and dried in the sun

Nicaragua is known as the land of lakes and volcanoes. High altitude, rich volcanic soil, and favorable climate are responsible for Nicaragua’s high quality coffee.
Cupping Notes: Bright acidity, medium body, chocolate, almond, lemongrass

Costa Rica


COOP: Coope Agri
REGION: Brunca
ALTITUDE: 1,100 to 1,600 M
PROCESS: Fully Washed
VARIETAL: Caturra Catuai
HARVEST TIME: December to February

Costa Rica means “Rich Coast” and was the first coffee growing Central American nation. The country’s tallest mountain, Cerro Chirrippo, contributes to the area’s irregular topography. The mountain borders the Perez Zeledon area to the northwest with the border of Panama to the southeast. When combined with the diverse ecosystem and plentiful rivers, an ideal growing environment is created. Nearly 10% of Costa Rica’s population is involved in coffee production, which makes up 90% of the country’s produce. This includes 80,000 small scale coffee farmers which have provided to the economic development and culture of values in the region.


REGION: Tolima
FARM/COOP: Cafe Del Macizo
ALTITUDE: 1,500-2,100 M
PROCESS: Washed and Sun Dried
VARIETAL: Caturra, Castillo, Tipica
Grade: EP, Organic
HARVEST MONTHS: December to April

A small group of farmers formed Cafe del Macizo in 2003 in the countryside municipality of Planadas, in the state of Tolima. With 59 lifetime growers, the group shares decades of knowledge and resources with each other to product high quality coffee. Located in the foothills of Cordillera Central, the beautiful mountains shape the lush landscape.

CUPPING NOTES: Medium Acidity, Smooth Round Body. Dark Chocolate, Mango, Peach, Nice Complexity.



Producer: Various Cooperatives
REGION: Jaen, Cajamarca
FARM: 400 smallholder farms
VARIETY: Caturra, Typica, Catimor, Mundo Nova, Pache, Bourbon
ALTITUDE: 1650 to 1800 mass

Rony Lavan is an ambitious and quality driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certificatens, Rony’s passion is with identifying and developing th etop scores and the best cups.

As president of the young Lima Coffees exporting organization, Rony has already established himself as standing at the fore of micro-lot quality coffees in Cajamarca. His first year with Lima Coffees he entered the national competition and won. With the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings.

Our chemical-free decaf comes from a wide variety of origins but all experiencing the same decaffeinating process. This process works through diffusion instead of osmosisutilizing elements of water, temperature, and time. This maintains as many original coffee notes as possible, making the best decaf coffees.

CUPPING NOTES: Rich, Dark Chocolate and Almond, with a Heavy Body and a Mellow Acidity.


Grade SSFC/17/18

REGION: Sul de Minas
ALTITUDE: 950 to 1,100 M above sea level
VARIETAL: Mundo Novo, Catuai, Icatu and Bourbon

Brazil, known as the coffee pot of the world, is the largest coffee producing nation, growing approximately one-third of the world’s coffee. Brazil also grows 80% of the world’s Arabica beans. The home of the largest coffee estates and the most cooperatives in Brazil, the region of Sul de Minas, produces the top cupping Brazilian coffee. Gentle rainfall on the region’s rolling hills combines with a mild climate to produce the best coffee beans. More than half of these farms are small to medium sized (10-150 hectares) and may have been farming coffee for generations.

CUPPING NOTES: Mild Acidity, Medium Body, Chocolate, Lemongrass, Roasted Almonds, Clean and Sweet.



REGION: Mount Kilimanjaro
FARM/COOP: Kilimanjaro Plantation Estate
ALTITUDE: 1,200M - 2,000M
PROCESS: Fully Washed/ Sun Dried
VARIETAL: Kent and Bourbon
SCREEN: Peaberry
HARVEST MONTHS: September to January

This uniquely fertile area surrounding Mount Kilimanjaro is some of the best in the world for cultivating Arabica coffee. This plantation was planted with 1 million coffee trees between 2000-2005. Every coffee tree is connected to a drip irrigation system, which ensures adequate water supply at all times.

A central wet mill consistently guarantees high quality standards while simultaneously reducing water consumption for the “fully washed” processing. Since 2009, Kilimanjaro Plantation has had a drying system with 9 different sized drums, which have a total capacity of 111 m³

CUPPING NOTES: Medium Acidity, Smooth Body, Nougat, Stone Fruit, Black Tea, Lingering Savory


REGION: Mt Elgon
ALTITUDE: 1200-2100 M
PROCESS: Fully Washed/ Sun Dried on Raised Beds
Cert: Organic, RFA
Soil: Volcanic Loam

This fertile area on Mt Elgon is some of the best in the world for cultivating Arabica coffee. Each small holder farm is family owned and operated. Coffee is processed at a local wet mill. The farms are interplanted with banana to provide shade. The soil is rich in nutrients requiring minimal fertilization using organic materials including manure and other compost.

CUPPING NOTES: Brown Sugar, vanilla with hints of lemon, raspberry and peach. Clean and sweet with a smooth medium body.


ALTITUDE: 1550-1700 M
Soil: Volcanic Loam
PROCESS: Fully Washed/ Sun Dried on Raised Beds
Sized: AB
Varietal: SL28, SL34, Ruiru 11

Small farm owners organized into the local coop grow this coffee on their home farms. Crops are interplanted for shade and added crop incomes. Coffee provides these families with the funds to pay school fees and provide for their families.

CUPPING NOTES: Fruity, well balanced, bright cup.


Organic Sidamo GR.3

FARM/COOP: Oromia Coffee Farmers Cooperative Union (OCFCU)
ALTITUDE: 1,000 to 2,2500 M
PROCESS: Full Natural, Sun Dried on Raised Beds
VARIETAL: Ethiopian Heirloom
HARVEST MONTHS: November to March
It is thought that the coffee plant was discovered in Ethiopia, where coffee is more than an income producing crop and is part of a long lasting culture. Coffee is Ethiopia’s main export commodity, contributing to the livelihoods of more then 15 million farmers and sector workers.

OCFCU is a democratic farmer owner coop that is over 20 years old that works exclusively in the Oromia Regional State. This region is more than 65% of the country’s coffee growing land. The members operate under the principles of the International Cooperative Alliance and Fair Trade. Member farmers process and supply high quality organic Arabica coffee for direct export.

CUPPING NOTES: Bright Acidity, Medium Body, Black Tea, Cardamom, Molasses, Lingering Finish.



GRADE: Cherry AB
ALTITUDE: 1,100M - 1,400M
HARVEST MONTHS: October to February

This specific India Cherry Robusta is from the Kerala region, which provides approximately 22% of India’s coffee. This coffee is shade grown on the Western Ghats mountain slopes, along with tea, spice plantations, and wildlife. India’s Eravikulam and Periyar National Parks as well as wildlife sanctuaries in the area are home to elephants, monkeys, and tigers.

National Geographic Traveler has named this area as one of the world’s top paradises.

CUPPING NOTES: Mild Acidity, Medium Body, Dark Chocolate, Tobacco.


FARM/COOP: Producers organized through SA a traditional farmer organization in upland Bali
ALTITUDE: 1200-1600 M
Region Kintamani Highlands of Central Bali
PROCESS: Hand-picked, wet-hulled, two-step sun drying on raised beds
VARIETAL: Bourbon, (S795 & USDA 762) Typica, and Catimor
Soil Volcanic Loam
Cupping Notes: Dark Chocolate, Brown Sugar, Nutty with Fruit undertones.
Sourced from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia. Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income. Coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priest who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God


Grade A/X

REGION: Morobe and Madang (Belombibi, Wawet, Hongo, Neng)
ALTITUDE: 1,200 - 1,700 M
VARIETAL: Typica, Mondo Novo
CERTIFICATIONS: Fair Trade, Organic
HARVEST MONTHS: March to October

One of the most culturally diverse nations in the world with over 800 native languages, the South Pacific country of Papua New Guinea occupies the eastern half of the Island of New Guinea, the world’s second largest island, in addition to 600 offshore islands.

16 PNG coffee producing provinces (90% of production occurs in the Eastern and Western Highlands, Jiwaka, Morobe, and Chimbu provinces) provide income to 400,000 rural households, as most coffee is exported.

CUPPING NOTES: Balanced Body, Medium to High Acidity, Notes of Citrus, Floral, Jasmine, Caramel.