All of the coffee traceability and information can all be found here. Every coffee is roasted evenly so they’ll work with whatever you use to brew, even espresso. The latest coffee is what’s current.
Dom shows approachable cacao, cookie and subtle jammy fruits
In collab with other roasters as part of a group buy. Many politcs behind coffees out of Mataquescuintla, but we’re on the right track. First year that Erick and others will get to hear feedback from their end users about their coffee! Getting these coffees out of the region is a big win for the resistance.
Washed process. 1800 MASL. San ramon, pache varietals. From Bows & Arrows / West Coast.
This coffee from Huila serves as a nice Dom – it covers all the bases for a rich, familiar, and complex coffee that keeps on giving. A regional blend of 14 farms, it’s a great showcase of the potential of mixing lots.
Washed process. Traditional type fermentation for 24-32 hours. Dried on parabolic covered patios for 10-15 days. Harvest, November 2018. 37 bags produced. 1600 -1800 MASL. Castillo, catuai, colombia varietals. From Apex Coffee.
Finca La Providencia II Estate is located in the San Pedro Necta region in Huehuetenango. The farm is owned by the Anzueto family, and has been producing coffee since 1937. La Providencia is surrounded by beautiful mountains and valleys of coffee, and places importance on environmental sustainability with their ongoing coffee production. Focused on minimizing water wastage, the farm also traps the high concentration of honey-water (water with mucilage) and is sent directly for composting.
Washed process. 1370-1800 MASL. Caturra, catuai, catimor varietals. From Mountain Coffee.
Traceability to come.
Washed process, 1650-2100 MASL, Castillo, caturra, typica varietals. From Mountain Coffee.
A massively bio-dynamic farm, this lots grown amongst a plentiful amount of bananas. The specific region, Huehuetenango is one of 3 non-volcanic regions, this area is the highest altitude and most dry. Most lots from this region go beyond 2000 meters, so many, including this one develop nice inherent layers of flavour.
Washed, Bourbon, Castillo, Caturra varietals, 1600 MASL. From Mountain Coffee.
Aura Teresa Perez is a leader in her community, and a common name in the region. A prolific figure head and example through ACE (Alliance for Coffee Excellence), she’s also the regional public manager of the Superior School of Public Administration. This coffee itself is comprised of mostly Castillo, a varietal that was geared to resist ‘coffee rust’, a crippling disease that can hinder production significantly. The density of the varietal also shows a lot of citric aspects of a region, giving this lot another dimension in the finish.
Washed, 80% Castillo, 20% Caturra, 12-14 hours traditional (no water) fermentation in tanks, 12 days patio drying .1900-2000 MASL. From Apex Coffee.
This lot from Grecia in the West Valley was too sweet to pass up. This coffee is also honey processed bringing out more origin depth through body. Honey processed coffee means that when it’s left out to dry, there is still some mucilage left on the green to push more sweetness. There are different levels, but a yellow honey means that a smaller percent of the cherry mucilage is left on. The Suarez family’s been involved with agriculture for a number of years near the Poás Volcano, and recently built their own micro mill in 2014.
Sun dried Yellow Honey, 70% Caturra, 30% Red Catuai varietals, 15 screen, 1600-1650 MASL. From Mountain Coffee.
The Antigua region produces a good bulk of Guatemalas well rounded coffees and is also known for its high-quality coffees. Antigua is nestled between three significant volcanoes that produce a very specific climate that works well for coffee. This coffee from Juaja is no different. Boasting notable certifications, Cafe Practices, UTZ, and Operadora Santa Clara, the lot holds its own.
Fully washed, sun dried in patios & greenhouses, Bourbon & Typica varietals. From West Coast Coffee Traders.
Located on the slopes of the Santa Ana Volcano, it’s in one of the older producing coffee regions in El Salvador. Planted with mostly Bourbon types, it sits between 1450-1550 masl. This lot is part of a new project in the area by a local mill that rewards the farmer for quality with higher pay out. These legit lots in the area are kept separate at the local mill and sold as select micro-lots. Part of Coffee Shrubs Farm Gate Program (aka direct trade).
Lot Size 40 x 69kg bags, Wet Process, Bourbon varietal, SHB EP; 16-18 screen. From Coffee Shrub.
Latif brings lively juicy and fruit-forward notes
Part of the Mapache farms, Jan-Carlo is big into alternative processes. When we visited early 2018 we got a first hand look at their newly built washing station. This way he’s able to have more control over all his coffees. The whole facility was spotless and well organized.
1200-1400 MASL, Natural process, bourbon varietal. From Mountain Coffee.
This station serves over 400 small holder producers. The region is a great combination of soil, climate and overall terroir. Combining this with Karambis serious practices on QC, the result is not a typical cup character for a Rwandan.
1893 MASL, 15+ screen size, bourbon varietals, dried on raised beds, 400 small holders. From Mountain Coffee.
Guji is slowly becoming a dominant presence with many roasters and green coffee companies. Neighbouring Yirgacheffe, coffee from Guji are both super different, and equally as delicious. This coffee is no different, and shows through its juicy and full character. Made up of many smallholder producers, the coffee is a result of the areas character and high altitudes, processed at the Uraga washing station.
36 to 48 hour fermentation, dried on raised beds, 1950 – 2250 MASL, 14 screen size, heirloom varietals, shade grown, average rainfall 1800-2000mm, average temperature 20-23C. From Mountain Coffee.
Gura is a wet mill that’s part of the OFCSL (Othaya Farmers Coop society limited) within Nyeri County. The mill is on the edge of the Gura river, and is nearby the slopes of the Aberdare Ranges, rich in red volcanic soil with high levels of phosphorus. With many smallholders, the coffee is put together before going to the mills. Although individuality of the coffees are wiped, Nyeri has repeatedly put out full and complex coffee.
Washed. 1400 – 1800 MASL, SL28, SL34, Ruiru 11. From Mountain Coffee.
We’re excited to have our first natural process coffee. Typically, naturals will have bigger body, more mellow acidity, and the flavour profiles are more along big jammy, almost fermenty fruit. This coffee is from the Limu region, Akmel Nuri Siraj’s farm is more near the city of Kossa. Akmel at the farm level is constantly finding ways to up the quality, this includes building new drying beds. All he does are naturals, and the even airflow helps. It’s a delicate balance with natural process coffees, since too much time can lead to over-fermentation.
Natural process. 1650 – 2050 MASL, Heirloom varietals. From Mountain Coffee.
“From a washing station owned by Mekuria Mergia, cherries from various smallholder farms are carefully handpicked, hand- sorted for ripeness, then sent over for processing and further evaluation at Mekuria.”
Washed process, 2000 MASL, Heirloom varietals. 48 hour fermentation time, 24 hour soaking time, 10-12 day drying time. From Apex Coffee.
Right by Lake Victoria and bordered by Kenya, this coffee producing region mostly brought out a very diverse lot. There are multiple producers within this area who also use coffee farming as their livelihood. The Tanzania Coffee Research Institute’s also played a large role by introducing improved coffee varieties and inter-cropping tech to the area to increase everyones income.
N39, Kent KP423, K7, K9, Fully washed, raise bed dried. 1500 MASL. From Mountain Coffee.
Traceability to come.
Washed Process, SL28, Ruiru, Batian, K7 varietals, AA, 1600 MASL.From Mountain Coffee.
Mutambu is a small area in the Bujumbura province with altitudes from 1400 to 1900 masl. The private washing station is a hub for 3000+ producers nearby, many of them having less than 1 hectare of land. Hand-picked cherries are brought to the station where they are fully washed, fermented and dried on raised beds. Hand sorting is a large chunk of quality here.
Lot Size 100 x 46 kg bags, Wet Process, Bourbon varietal, 15+ screen. From Coffee Shrub.
Opus shows the more delicate side of floral-forward lots
Part of the Rungeto group, one of a few factories in Kirinyaga, most of the coffee is grown under shade because of super warm temps in the day. One of the few stellar coffees that didn’t go to auction, hence the significant price point.
Washed, 1600-1800 MASL, 14 screen size, Batian, SL28, SL34 varietals. From Apex coffee.
Hana Asrat washing station is located in one of the highest coffee growing regions in Ethiopia. Yabitu Koba village, in Guji, Uraga, is situated at an altitude of 2300+ meters above sea level, where the washing station gathers the ripest coffee cherries from 720 smallholder farmers. After the coffee is sorted, it is left to ferment for 24-48 hours and then soaked in fresh & clean water for another 4 hours to ensure consistent moisture content. Finally, it is dried on elevated beds, and produces amazing potential for a complex, floral, and juicy cup.
Washed, 2300 MASL, 14 screen size, Heirloom varietals. From Mountain coffee.
Organic by default, this coffee is collected from 7- 800 smallholder farms in the surrounding area. Whole cherries are carefully hand sorted and selected for ripeness before going into production. Once these cherries get delivered to the mill, they are pulped by a disk pulper and graded by density. only the highest quality and freshest beans get selected for further processing.
Oromia region, Gore Kone station. 1900-2000 MASL, Washed process. 10-12 days drying time. From Apex Coffee.
This grade 1 Yirgacheffe comes through the Eshete PLC washing station. It’s both managed and owned by Alemayu Yirdaw, Gizaw Alemayu and Wondosen Alemayu. There are 8 collection sites in the area and the only cherries that come through are the ripest. Picked selectively based on density and without any defects, it shows in the cup. A very floral-forward coffee with slight rose and clean strawberry sweetness.
Washed process, 1870 – 1910 MASL, 36 hour fermentation time, 12 hour soaking time, dried on raised beds for 10-13 days. From Apex Coffee.
This coffee is from the south eastern slopes of the Aberdares mountain ranges. The high altitude and rich volcanic loam play a large part in the coffees character. The nearby mill, Mahiga factory is managed by the Othaya farmers co-operative, first started in 1956 with only 250 producers, it’s know grown to 11,000 strong. The coffee itself is cared for throughout the process. After picking, cherries are fermented underwater for 12 – 24 hours, washed with clean mountain spring water, soaked for another 12 – 24 hours, and finally dried on raised beds. All of the producers lots are biodynamic to avoid use of any herbicides or pesticides and share the soil with intercropped bananas, macadamia trees, and grevillea.
‘Experimental’ washing, SL28, SL34, Ruiru 11. Dried on raised beds. 1813 MASL. From Mountain Coffee.
This specific coffee is from the good people at Coffee Shrub. As per their description, the name means ‘First coffee’ in the Amharic language. Coming from the Kochore area, very close to Chele’lektu, this station consistently doles out legit coffee. Being prepared to Grade 1 standards with elevations ranging from 1800 to 2100 MASL contribute to the already clean transparent cup. Also part of Coffee Shrubs Farm Gate program, Direct Trade.
Lot Size 160 x 60 kg bags, Wet Process, Heirloom varietal, 14-18 screen, 1800-2100 MASL. From Coffee Shrub.
Hiro, unexpected for its origin. Exotic fruits, florals, finishing cacao notes with complex depth
Before depulping, Cristian does an extra ‘reposado’ step (meaning rest). After picking the ripest cherries, he lets the cherries sit in a sealed holding tank for 36 hours to help normalize moisture. This means a more even roast, and uniform cup.
Reposado Honey, Red catuai varietal, 1500-1600 MASL, cherries rested for 32 hours, patio dried for 12-15 days. Sourced by Apex.
“Luis Portilla is from Ancuya, a new coffee region that Apex is exploring. The are has a very unique terroir and this is the first time the farm has separated its lots, and the results are very unique.”
Washed, Castillo varietal, 1950 MASL, 20-22 hours fermentation time, patio dried for 8 days. Sourced by Apex.
“Located in Ocotepeque, Honduras, Cocafelol is a cooperative with over 300 members. They place great important on coffee quality, as well as help leaders compete in the globalized market, in turn working towards achieving self-sustainability of participating farmers and families. Cocafelol also practices environmental sustainability, where they use 100% of the waste from the coffee beneficiary to feed a new nursery of fruit plants. This cooperative is strict with their organic techniques and takes into consideration climate variability and effects on the environment. Through having adaptable and resilient agricultural systems, Cocafelol envisions a future of sustained increase in productivity and income. Renan Bajurto’s father owned land in Belen, where he had animals but no coffee. When his father saw his passion for agriculture, he decided to give it to his son. Renan lived in La Labor at the time, and focused on producing great coffee. Having been an active member of Cocafelol since 2012, his long-term investment in the farm, agriculture, and effort in production has now resulted in high quality specialty coffee.”
Washed, 1650 MASL, Pacas varietal. 20 bag micro-lot. From Mountain Coffee
“Grown near the town of Sotomayor in Narino, the farm is in a real remote area. Boasting a great view, the farm is on a very steep slope, perched up on a nice range in the Andean mountains.”
Washed, 2000 MASL, Castillo, caturra varietal. 12 hour fermentation time, dried on African raised beds, 8 to 10 day drying time. From Apex Coffee.
“Agiraldo’s farm is perched on the side of a very steep cliff in La Florida, Nariño. They grow entirely Castillo and dry the parchment carefully on covered raised beds. Their altitude of 1915 masl leads to very slow maturation, very dense green coffee and a smaller overall bean size.”
Washed, 1915 MASL, Castillo varietal. 15 hour fermentation time, dried on African raised beds, 15 day drying time. From Apex Coffee.
Bare, uncompromised malts, raw sugars and mulled spices
Another one from Mapache, in Ataco Ahuachapan. Considering El Salvadors lower altitudes, Jan-Carlo has a heavy emphasis on the agricultural side, and also the processing, pushing out as much character in the cup. Mapache is a serious advocate for El Salvadorian coffee.
Bourbon, pacas varietals. 1350 MASL. Honey process. From Mountain Coffee
Located in Ocotepeque, Honduras, Cocafelol is a cooperative with over 300 members. They place great important on coffee quality, as well as help leaders compete in the globalized market, in turn working towards achieving self-sustainability of participating farmers and families. This cooperative is strict with their organic techniques and takes into consideration climate variability and effects on the environment. Marel Peña inherited these lands from his ancestors. Originally baptized with the name of El Tontolo, the name represents the trees that grew by the farm alongside sugarcane and other crops. Marel Peña’s parents made a decision to plant coffee on the land, and has since been producing great coffee in the region. Despite the difficulty of production and having their share of good and bad years, they continue to grow coffee with perseverance and dedication. Marel Peña writes that coffee is their absolute passion and the sustenance of their family.
Catuai and pacas vatietals. 1600 MASL. Washed process. 40 bag micro lot. 14+ screen size. From Mountain Coffee
This not so typical Costa Rican is from the West Valley north of Naranjo de Alajuela. The farm is managed by a local specialty coffee pioneer, Francisco Mena of Exclusive Coffees who took home the top price in the Cup of Excellence. The white honey processing is also a very sustainable method because of its lower water usage (90% less). A light layer of pulp is left on the cherries during drying, and this brings out more fruiter, candy apple aspects of the coffee.
Caturra, white honey, sun dried on raised beds & hand sorted, small lot 100lb bags, 1650-1700 MASL. From Root 86.
A super uniform Brazilian, the lot is from a farm run by Rodrigo Rodrigues de Moraes within Minas Gerais. The area is all high-elevation for the region and consistent tropical climate. Coupled with very fertile and well-drained soils, makes for ideal terroir for coffee production.
Red Catuai, Pupled Natural, patio and sun dried, vac packed at origin, 16 screen size, 1180 MASL. From Mountain Coffee.