1 of many producers with the Mataquescuintla resistance group. Year 2 working with the group, who are in an ongoing battle with the Escobal mine run by a Vancouver corporation occupying their land. We are proud to support the Xinca and buy their amazing coffee. All Mataq coffees processed at Ricardo Zs super clean mill in Antigua.

Washed process. borbon, pachas san ramon varietals. 1600m. Final processing at Santa Clara. Imported by Billy @ West Coast. harvested spring 2020

washed process. 1700-2000m / washed process dos mil, caturra, castillo varietals. Imported by Dustin @ Mountain.

Natural process. Mundo novo varietal. 1300m. Dried on African beds. Imported by Dustin @ Mountain.

Washed process. Harvested Spring/Summer 2019. Pache san ramon, yellow catuai varietals. 1700 MASL. From Bows & Arrows / West Coast.

Washed process. 1800 MASL. San ramon, pache varietals. From Bows & Arrows / West Coast.

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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.

Byrons process is very precise, and detailed. Picked at 21-25 brix degrees, then pulped by machine by hydro electricity from a natural spring (no actual water is used). Fermented in sealed barrels semi-anaerobically for 8 hours. Dried on raised beds for 21-25 days, with  enough space to have the point of a finger fit in between to avoid the coffees from sticking and bunching up. Targeting a 12.38% moisture, then bagged in parchment for 30 days then milled. And finally rested for another 15 days. A 45 day process.

1450m / honey process, maracaturra varietal, Imported by Ryan @ La Finca distribution, Harvested 2020 spring

I’ve wanted to work with Keffa for some time now, since Samuel himself is a big advocate for African coffees. The Ardi is one of their staple coffees they’ve had since 2009. It started as a natural but they now have a washed version that is a fresh take on the cup character. The long partnership shows in the coffee.

1950m / washed process, heirloom varietals, Imported by Samuel @ Keffa,  Harvested 2019/2020 winter

This is Apex’ version of a community lot, or regional blend. A lot of the times, producers don’t have enough coffee to meet certain yields, this is a great answer to those issues. This lets producers of all sizes contribute and also make more money with premiums on excellent coffees. All coffees are patio dried with long 10 day drying times to maximize life and stability.

caturra, colombia varietals 1700-2000m / washed process, 7-10 days drying time, dried on patios and parabolic beds, 12-14 hours fermentation, Imported by Jeff from Apex Coffees. 

The Zelaya family is well known for nothing but top level quality, and this coffee is no different. Originally this coffee was entered into the COE but pulled because of new regulations having to do with a max number of coffees being entered from the same producer. The Zelayas are also know for their work within the Guatemalan coffee community.

bourbon varietal, 1600-1880, washed,Imported by Billy from West Coast Coffee. 

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. 

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.

Jaime has been working hard from a young age by the side of his father. Often multiple jobs, he purchased his own lot at age 23, and even then he would still work half the time on other producers’ farms until he got his own lot up and running. This single varietal goes through a watchful process. Cherries picked every 3 weeks in peak ripeness. Cherries are floated and fermented for 13-15 hours before depulping and then onto dry ferment of 42 hours in plastic bins. Left to drain overnight, then dried on white mesh on raised beds for 20-25 days.

1750m / WASHED process, caturra varietal, Imported by Brendan @ Semilla, Harvested 2020 fall

The Borboncito varietal is a mutation, but a super tasty one. This natural version is sorted by the pickers for under and over-ripes before going into the wet mill. Next, floaters are separated. Dried for 15-25 days, very slowly, moving the coffee daily every 30 minutes.

natural process, 1600-1830m, borboncito, 15-25 days drying, rotated every 30 minutes, imported by Billy @ West Coast

Nariño is known for its dense hills and micro climates. One valley can show wildly different cup character than another. This is the first year that Goevanys coffee has been separated as a micro lot and is a nice example of clean coffee with minimal intervention throughout the processing phases to show off the terroir.

Washed process. From Narino, Buesaco. Caturra varietal, 2100m, 18 hours fermentation time, patio dried for 11 days. , Jeff @ Apex. 

Another lot from Campesino who set up their warehouse and facilities in Jerico in 2016. Beside opening a cafe where producers can get more for their coffees they also allow collaboration in big community lot projects like this excellently processed natural regional blend. 19+ producers in Jerico who’ve kept aside the best parts of their lots to contribute to this well executed experiment.

natural process, caturra, dos mil, castillo varietals, 1850m, Dustin @ Mountain.

Jeff works with a number of great producers in Buesaco, Maria being one of them, this coffee scored so well that it was kept separate as oppose to going into a regional blend. This means the coffee itself is stellar, and of course she was awarded a bonus for the amazing effort in processing and cultivation. Altitude and optimal terroir combined with producer efforts make this coffee a stand out.

Washed process, caturra varietal, 2100m, 17 hours of fermentation time, 12 days drying time. Sourced by Jeff @ Apex. 

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 importance 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. 

Another staple coffee from Keffa, the Z in YirgZ is for the near zero defect count. First sorted mechanically by size and density, then hand sorting that takes 3x longer than normal. The sorters who work on this coffee are paid 3x more than the average wage as well for their focus and efforts.

1800-2000m / washed process 7110, 711140, 7114265 varietals Imported by Samuel @ Keffa. Harvested 2019/2020 winter.

Like most other Kenyan lots, this is what we’d call a regional blend of various small holder producers. Farmers are free to choose where their coffee cherries get milled so this mix is from various ‘factories’. On top of that there’s a number of coops in the area. Nguvu is a representation of the AA grade cup character in Murang’a, similar to the area of Nyeri, the coffees are always sparkly and intense.

Washed, 1750m. sl28, ruiru varietals, sun dried on raised beds. Imported by Dustin, Mountain coffee.

Faysel is a second gen coffee producer, focusing on ultra clean lots in Aricha. Owning the washing station himself, a big reason for the quality of the coffees he puts out is because of the small holder producers’ level experience. He also won the latest 2019 Ethiopian Taste of Harvest competition with his anaerobic version of this coffee.

Washed, 1950-2050 MASL, landrace, 74110, 74112 varietals. 12-15 days drying time on African raised beds. From Apex coffee.

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.

Grandfather of the two Fonseca sisters, Aureliano purchased the farm in 1967, since then they have been putting in big efforts to move from a volume based farm to a more quality based approach. Danielle who has a background as an environmental engineer is constantly working to optimize the farm. Hand picking, African raised beds, quality focused processing and sorting show in the cup.

Yellow catuai. 930 MASL. natural process. 15+ screen size, hand sorted, hand picked, dried on African raised beds  From Mountain Coffee

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

washed process. 1500-1800 m. caturra and catuai. Imported by Ryan  @ La Finca.

washed process. Skin was removed, and coffee fermented for 3 days, after it was laid in thin layers to dry. Screen size is 15. 980m. yellow catuai. Imported by Dustin @ Mountain.

natural process. 920-940m / mundo novo varietal. 3 day aerobic fermentation, lots done separate and harvested 3 days apart. shade dried for 25 days. Imported by Dustin @ Mountain.

washed process. 1400-1600m / caturra, typica and castillo varietals. fermentation 12-24 hours (in tanks), drying time, 8-20 days sun-dried and 12-18 days. Imported by Dustin @ Mountain.

natural process. 900m / mundo novo, yellow catuai varietals. Imported by Dustin @ Mountain. Imported by Dustin @ Mountain