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Omni-roasting style that maximizes the brewing windows of these coffees. Suitable all the way from drips to espressos
Colombia Villa Clara Caturra
Starfruit, Pear, Pineapple, Malt
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 for sun-dried 20-25 days to reach its ideal moisture content.
Area: Chinchiná, Caldas
Process: Anaerobic Natural
Variety: Caturra
Altitude: 1450-1550 meters
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
Ethiopia Chelchele Washed
Dried Rose, Blackberries, Black Tea
The Chelchele washing station is located in the Gedeb district in the south of the Yirgacheffe coffee region.
Gedeb is one of the districts, also called woredas, of the Gedeo zone, with the Kochere woreda to the west, Yirgacheffe woreda to the northwest, Bule woreda to the north, and the Oromia region to the south and east. The average temperature in Gedeb is between 15.5°C and 17.8°C and annual rainfall averages 1404 ml per year. The area’s red/brown fertile soil is also planted with shade trees of Cordia Africana, Acacia, and Ensete trees.
The Chelchele washing station is located and named for the village (kebele) of Chelchele where the washing station has 5.1 hectares planted with coffee at an elevation ranging from 1945-1970 meters. The washing station includes 12 standardized washing tanks and 360 drying beds
Area: Gedeb, Yirgacheffe
Process: Washed
Variety: Heirloom
Altitude: 1950 - 2100 meters
Ethiopia Buleye
Cranberry, Plum, Orange
Producer Abiyot Boru, is well versed in coffee and has a history of producing both washed and natural specialty grade coffees. He has an eye for quality and enjoys experimenting with the processing techniques, which has proven very successful as he has produced some truly unique cups.
Ripe, red cherry is selectively handpicked and processed on the farm. Cherry is laid on drying beds and patios to sundry and is raked frequently to ensure even drying. It takes approximately 16 to 22 days for cherry to dry. Once dry, cherry is stored in a warehouse for approximately 2 months. Then, cherry is transported to Dari Kidami dry mill to be milled and prepared for export.
Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition. The Guji region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here.
Area: Buleye Kebele, Guji
Process: Natural
Variety: Heirloom
Altitude: 2195 masl
India Ubban Estate
Pine Nuts, Sandalwood,
Gula Melaka
Area: Baghya Division
Process: Black Honey
Variety: S795, S4345
Altitude: 1100 meters
El Salvador Finca Las Brumas
Almonds, Sparkling Citrus, Cane Sugar, Chocolate
Roaster's Notes:
One of our most underrated favourite. Nothing wild here just sweet, balanced and clean coffee that's so perfect to sip on rainy days. This El Salvador brings a sparkling bright acidity in a filter roast that makes sipping from hot till cool a pleasure. In our espresso roast, the extended maillard phase tones down the acidity and takes sweetness up another notch.
From the family of Ernesto Menendez that produced the very same SL28 variety for Dale Harris to win the WBC2017, this is a very solid, high quality coffee that you should definitely try
Area: Sonsonate, Apaneca-Ilamatepec
Process: Washed
Variety: Bourbon
Altitude: 1500 masl
Brazil Fazenda Dutra Jatoba
Caramel, Roasted Almonds, Mild Citrus
Fazenda Dutra is a family run farm owned and operated by Ednilson and Waltin Dutra—brothers and great friends. Ednilson is the commercial manager; Waltim handles day-to-day production and PR. They have been coffee producers all their lives—their father started the farm with one hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots in Fazenda Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Waltim have continued operations of the Fazenda in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions, including the 2014 Cup of Excellence.
Area: São João do Manhuaçu, Minas Gerais
Process: Natural – beans are patio-dried with mucilage intact while they are still in the cherry
Variety: Catuai Amarelo
Altitude: 700 - 1300 meters
Costa Rica Tarrazu Jaguar
Honey, Prunes, Caramel, Bright Acidity
Costa Rica’s volcanic soils, mountainous terrain and plentiful rainfall provide ideal conditions for the cultivation of high-quality coffee beans. Jaguar coffee beans are hulled from parchment that is 100% sundried in a greenhouse especially designed to cater to wet weather conditions, thus to ensure a better coffee quality. This coffee is produced by the most sustainable coffee mill in Central America, San Diego Mill operated by Beneficios Volcafe. Jaguar is an innovative brand designed by Jürgen Plate - a great coffee specialist and one of the coffee pioneers in the country. His fluency in coffee blending, blend design, let to creation of ‘Jaguar,’ a name that commemorates Volcafe as a leading sponsor for the Jaguar Conservation Program in Costa Rica.
Area: Tarazzu
Process: Honey
Variety: Caturra, Catuai
Altitude: 1200 - 1300 meters
Sumatra Mandheling
Spices, Dark Chocolates, Big Bodied
The northern most part of the country is ‘Daerah Istimewa Aceh’, one of 27 provinces in Indonesia which has special status. The Mandheling coffee is grown around lake Tawar, near to the town of Takengon. The soil is rich and volcanic and has grown coffee for many years. Many areas work on the single stem pruning system, and cut the main trunk every 3 years or so – this gives a very solid central producing wood. The surrounding district is pretty tropical rainforest, with coffee sometimes growing wild amongst other trees, other times in cleared areas. The coffee is produced on many small holder plots, and usually pulped and sun dried on patios, without being fermented. There are very few plantations. The final quality is determined by the exporters, who are based in Medan, close to the port, where they hull and polish the green beans.
Area: Lake Tawar, Takengon, Daerah Istimewa Aceh
Process: Giling Basah (Wet Hulled)
Variety: Catimor, Typica
Altitude: 1200 meters
Brazil Natural 17/18 NY 2/3 SSFC
Caramel, Roasted Almonds, Kit-Kats, Balanced
Brazil is a well known coffee producing giant. They source around one-third of the world's coffee, making them the largest coffee producer in the globe! Of course, most of this is lower grade Arabica. However, this country is capable of producing specialty coffees. This particular type is a standard specialty quality coffee. Itt is dry-processed, meaning the beans are patio-dried while they are still in the cherry. Since the coffees are dried in contact with the sweet mucilage, the coffee's cup profile will be heavy in body, sweet, smooth, and complex. The 17/18 screen size has a more consistent flavor without the pungent fruit notes that can turn up in smaller screen sized beans, which is an indication of varying bean maturity. This type carries three quality classifications:
- NY (New York) 2/3; specifies the quality is standard to the Green Coffee Association of New York. 2/3 refers to the amount of defects permitted in the lot; a maximum of nine secondary defects, and no primary defects.
- SSFC (Strictly Soft Fine Cup); Strictly Soft beans are grown at relatively low altitudes (under 1200 meters). Beans grown at lower altitudes mature quickly and produce a lighter, less dense bean. This term also means the beans are free of hard rioy taints. Fine Cup means it is a specialty grade coffee.
- 17/18 refers to the screen size. These beans are one screen size larger than 14/16, denoting a larger bean. Larger bean size is generally linked to higher quality.
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 :)