Light roasts aiming at preserving each coffee’s unique flavor properties. Suitably roasted for brewing methods such as Dripper, Percolator, French Press, Aeropress etc.

Costa Rica Don Mayo Bellavista (COE 2020 #22)
Costa Rica Don Mayo Bellavista (COE 2020 #22)
Tropical fruit mix, Cocoa, White flowers   Finca Bellavista in León Cortes is at 1950 masl. This is a plot of catuaí variety. From this farm we can see the entire region of Los Santos (Tarrazú): Llanobonito, San Marcos, Santa María de Dota in the background, and the Cerro de la Muerte mountains. The cloudiness that is seen are the sands of the Sahara. For obvious reasons we call this farm: Bella Vista (Great View). With this farm we won the Cup of Excellence in 2009. This year especially we prepared the coffee in anaerobic process. It is the first year that we carried out this process for our micro mill Don Mayo and we are very happy with the results obtained. On behalf of the entire Bonilla Solis family we want to thank all the people who have collaborated with us to have these exceptional coffees at the auction this year. Thanks to SCACR for the great work they have done to make this event possible despite all the difficulties with the pandemic that we are experiencing in the world. We are very motivated to know that everything is going ahead and that they value the work of coffee producers do. Thank you very much for the trust and enjoy these good coffees!   Roasters Notes; Easily one of the juiciest, sweetest coffees we've had this year. A true representation of good quality varietal where processing is a complementary to the coffee and do not outshine it. As usual our roasting philosophy focusing on the depth and complexity of the finish works very well with coffees like this which finishes ever so long and juicy. Excellent work by the producers   Area: Tarrazú Process: Anaerobic Natural Varietal: Catuai Rojo Altitude: 1950m
 
RM 80.00RM 224.00 Select options
Colombia Villa Clara
Colombia Villa Clara
Berries, Cocoa, Passion Fruit, Winey  

With the properties of the Andean mountains at over 1500 meters above sea level, in the middle of the coffee region which has been declared common heritage of making by UNESCO (The United Nations Educational, Scientific and Cultural Organization), Villa Clara Coffee is grown.

In a region which works with production methods allowing for sustainable forest, environmental, social and economical development, the township of Alto de la Paz is found, where the green of its mountains and the endless spectrum of colours of the local flora is mixed with the delicious aroma of its coffee. Cafe Villa Clara produces Coffea Arabica in Caturra and Colombia varieties, grown at 1,450 meters above sea level in soils. Melanudands volcanic ash is acidic, with medium-sized grains that allow for variable depth, with a thickness of over 100 cm and dark brown colour, producing light soils with high porosity. The soil of the region has the particular characteristic of a high water storage capacity, which allows plantations to have excellent reserves even in prolonged dry seasons.

Thanks to the geographical conditions, weather, soil and biodiversity, the Mejia Londoño family can grow for the world a balanced and flavorful Colombian Coffee with high cupping standards, produced and processed with strict quality levels and certified raw material. All the trees are manually planted ensuring healthy tress density of 8,000 to 10,000 trees per hectare

This Anaerobic lot is harvested ripe then leave it to dry intentionally, before that, the coffee beans will be placed in a GP bag for anaerobic fermentation for 70 hours to produce more flavour, then place on Africa beds fro sun-dried 20-25 days to reach its ideal moisture content.   Area: Chinchiná, Caldas Process: Anaerobic Natural Variety: Excelso Caturra Altitude: 1450-1550 meters
 
RM 65.00RM 182.00 Select options
Costa Rica Dota Agropecuaria La Florida
Costa Rica Dota Agropecuaria La Florida
Floral, Stone Fruit, Raspberry   Finca La Florida is one of the most sustainable farms in the canton of Dota, province of San Jose, Costa Rica. Roberto Leiva and nine of his brothers, and their twenty-five children, run together this integrated farm, located at 1900m above sea level, where they grow not only coffee but also strawberries and raspberries, as well as other fruits and vegetables that provides for the national supermarkets. The characteristics of La Florida, and in particular the soil of the area, give the coffee unique and remarkable notes, immediately noticeable in the cup. La Florida coffee plants are all very young: the first geisha trees were planted between 2015 and 2016. The cultivated area is relatively small, 13.5 hectares, of which 12 are grown with Geisha, 1 hectare with more recent Kenyan SL–28, and finally 100 seedlings of Mokka variety.   Roasters Notes; This is a super straight-forward Gesha. The varietal here, combined with the black honey process, contributes to it's amazingly clean and sweet flavor profile. Florals for this one is subtle and delicate, present throughout the cup.  A very refined and balanced Gesha   Area: Copey de Dota, Tarrazú Process: Black Honey Varietal: Gesha Altitude: 1900m
 
RM 65.00RM 182.00 Select options
Colombia Potosi Tabi
Colombia Potosi Tabi
Peach, Cognac, Tea-like   Recommended as: Filter This coffee hails from the Potosi farm but is managed under the watchful eye of the good people of La Esperanza. The Tabi varietal not only accounts for 1% of overall Colombia coffees but this is also the very first harvest of this varietal from the Potosi farm. The processing is another variation of anaerobic natural - named the X.O process by the La Esperanza team, giving some wild exotic flavors to the coffee. The processing involves manual and rigorous picking then a 36 hours fermentation in cherry with controlled temperature. After fermentation, coffee is washed and taken to silo between 5 and 7 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness. A little more about the varietal - To increase the quality of this natural vaccine plant the Colombian coffee research Institute (CENICAFE) refined and crossed the Timor hybrid with Typica and Bourbon Varietals and the result is the Tabi the varietal. Human and nature combining to create a CLR resistant & fantastic tasting coffee. Tabi simply means Good in Colombia.   Roasters Notes: Exotic is the only word I have for this coffee. The processing combined with a naturally high quality varietal exposes an aroma like nothing before. While clearly fruity, aromas are prominently oaky just like a quality VSOP Cognac. When fully cooled down, the brandy notes takes over completely. We were very torn during profiling of this coffee as a short roast boosted the aromas while a longer extended development roast increased the aftertaste qualities. Both versions are good in their own way. We will be offering the extended profile first and then later, will be adding an option to select the aroma focused profile. This will give you an opportunity to taste them side by side for an interesting experience   Area: Valle del Cauca, Caicedonia Process: X.O. (Anaerobic Natural) Variety: Tabi Altitude: 1400 - 1860 meters
RM 80.00RM 160.00 Select options
Ethiopia Yirgacheffe Banko Gotiti G1
Ethiopia Yirgacheffe Banko Gotiti G1
Jasmine, Mango, Earl Grey   This coffee comes from the Alemu Washing Station / Banko Gotiti located in the Banko Gutiti area of Kochere Woreda in Yirgacheffe region, which is part of Gediyo Zone, SNNPR. Approximately 650 small farmers contribute to the washing stations. Ethiopia Yirgacheffe Banko Gotiti is sourced from family-owned farms organized around the Banko Gotiti Cooperative located in the village of Banko Gotiti in the southern district of Gedeb in the Gedeo Zone, Ethiopia. The cooperative was established in 2012 as a separate entity from the larger Worka Cooperative, and currently has approximately 300 members. Banko Gotiti Cooperative is well known for the best coffee cherry selection in Ethiopia. Ripe cherries are carefully selected and immediately placed on raised beds constructed in such a way as to ensure proper air circulation and temperature control for an optimal drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent, and then transported to Addis Ababa where the coffee is milled and exported.   Farm: Banko Gotiti Village Area: Gedeb District Process: Natural Variety: Indigenous Heirlooms Altitude: 1900 - 2100 meters    
RM 55.00RM 154.00 Select options
Honduras El Retono
Honduras El Retono
Plums, Orange zest, Floral   Suyapa is from the department of La Paz and found love in José Luis Suazo Rodriguez of the village La Laguna, San Sebastián in the department of Comayagua where she now has her farm called El Retoño in honor of his young son Luis. El Retoño farma is located an altitude of  1780 meters above sea level, the variety grown is Catuai. Suyapa says that despite being the coffee production with a variety susceptible to diseases and pests, you can get a quality coffee with much care and attention, but overall taking advance of the excellent height. The farm belonged to the mother of her husband, who decided to give them the management to support his young family. With the passing of the years bought other plots have been planting some more coffee. Through of IHCAFE, she got technical assistance and now uses soil analysis to determine the nutritional needs of the crop; usually it makes two fertilizations and keeps the farm clean and free of pests and diseases. She dreams of improving her farm and milling station to continue producing specialty coffee to help her in consolidating in the international market.   Area: Comayagua, San Sebastián Process: Natural Varietal: Catuai Altitude: 1780m
 
RM 52.00RM 146.00 Select options
Ethiopian Yirgacheffe Idido G1
Ethiopian Yirgacheffe Idido G1
Floral, Honey, Peach   Ethiopia Yirgacheffe Idido coffee is sourced from family-owned farms organized around the Idido coffee mill located in the Gedeo Zone of Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area. The Idido mill is located in a beautiful valley in the town of Idido near the town of Yirgacheffe. Small coffee farmers deliver ripe cherries to the Idido mill where the cherries are sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.   Farm: 103 smallholder farmers organized around the Idido coffee mill Area: Gedeo Zone Process: Fully washed and dried on rasied beds Variety: Indigenous Heirlooms Altitude: 2050 – 2200 meters
RM 52.00RM 146.00 Select options
Panama Finca Stal – Eugene Altieri
Panama Finca Stal – Eugene Altieri
Mandarins, Berries, Lilies   Finca Stal S.A. is neighbors with the Elida Estate (Wilford Lamastus) where the famed Elida Gesha is from. Farm owner, Eugene P. Altieri is proud that their coffees are regularly in the top lots of every year's Best of Panama Auctions A short interview with Klatch Coffee about some fun facts about himself and the origin of the farm. Read below I am a native New Yorker living in Panama for about 40 years. I have several businesses in Panama. They are the production of gourmet coffee, ice production, paper converting, office supplies and real estate. When exposed to coffee production I became very interested in the process and how it could be improved. I acquired two farms in the Boquete region of Panama which were completely abandoned and started to get involved with the Special Coffee Association of Panama (SCAP). Each farm has its own micro-climate.One is located at about 1350 meters above sea-level and the other extends from about 1600 meters to 2000 meters above sea-level. The lower farm is in a wet area of Boquete and the higher in a dry area. Due to the difference in meters above sea-level and distinct general climates each has its own unique growing environment and as a result the coffee qualities produced are different. The lower of the farms produces more from each coffee plant while the higher farm produces less per plant but in general a higher grade of coffee. The workers of the farms are of native Indian origin. However, the normal living conditions for them are normally very dismal. We decided to change that by starting a pilot program which has improved all aspects of theirs lives. Instead of being housed in barrack facilities each family now has their own apartment with living, kitchen and bathroom areas. In order to maintain their families in this housing area each family must sign an agreement with us which prohibits any drinking or family abuse and the entire community is governed by their own board of directors which is responsible for the general behavior of each family and assuring that all common areas are maintained and clean at all times. Parents and children together attend religious services once a week. The wives of the farm workers who wish to participate, attend a sewing school on the premises and learn how to make clothing for their own use and for sale at fairs taking place all year long. The children attend a public school but are bused to and from the school. They also receive private tutoring when necessary and their school grades have improved immensely-some even receiving honor roll grades at the schools they attend. Once a month the community is visited by physicians who donate their time for general checkups and when required they attend individual problems as they occur.   Area: Boquete, Chiriquí, Panamá Process: Natural Variety: Gesha Altitude: 1750-1800 meters
RM 70.00RM 140.00 Select options
Costa Rica Volcan Azul Gesha
Costa Rica Volcan Azul Gesha
Peach, White Florals, Strawberry   Recommended as: Filter In the middle of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico, shared the same dream: “To produce the best coffee in the world” to satisfy the new demanding European gourmet market. More than a century has passed and today the fourth and fifth generations of descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors. They produce one of the best pure coffees of the world with its Brand “F.C.J. Volcan Azul” on the slopes of the Poás Volcano in Costa Rica.   Roasters Notes: Clean tasting, mild cup this one. Not your typical funky/alcoholic naturals but still love just how simple yet deeply sweet the aroma of this coffee is, highlighting what the Gesha varietal flavors are. Laced with floral notes from aroma and in the mouth throughout but it's the hints of fresh strawberries at the finish that really makes it special. Definitely meant for filter to fully enjoy all the delicate nuances.   Area: Alajuela, Tarrazu Process: Red Honey Variety: Gesha Altitude: 1700 meters
 
RM 60.00RM 120.00

ALL GONE

Select options
Placeholder
Happy Blend
A mélange of whatever beans we have left behind that was not bought within 2 weeks past roast. These are perfectly roasted beans but were just sadly not taken by anyone before time was up. Now it has a second chance to make you happy with a heavily discounted price just so we don’t waste what’s been done by farmers Perfect for seasoning grinders, researching brewing parameters or practicing latte art. Please take note that flavors and taste will differ from batch to batch and may not necessary be optimum.   It makes us happy to not see good coffees go to waste :)
**Batch from Sep 20th - Oct 15th
 
RM 40.00RM 65.00 Select options