Our Selections

Champagne, Cherry, Cocoa Area: Huila Process: Anaerobic Natural Varietal: Ombligon Altitude: 1700m

Apricots, Orange Zest, Black Tea   Area: Guji Zone, Oromia Process: Natural Variety: 74110 Altitude:1925-1990m

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

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.

  Area: Mogiana, Sul de Minas, or Cerrado (Or a blend of regions) Process: Natural Variety: Mundo Novo, Icatu, Acaiá, Catuaí, Tupi Altitude: 800 - 1300 meters