Our Coffees Past coffees

Coffee is a seasonal product with one or in some countries two crops a year. We buy small lots from many farms in each country – so when one coffee runs out, we go right on to the next one we have bought. In some places the farms are very small, just one or two acres, and these coffees change more frequently.

  • Finca Don Carlos

    BOLIVIA

    Caranavi

    Fincas Los Rodríguez

    Caturra

    Honey Process

    Candied plums and caramel with soft acidity and creamy body

  • Fazenda Alta Vista

    BRASIL

    Cristina, Minas Gerais

    Robson Vilela

    Yellow Bourbon

    Pulped Natural Process

    Toasted hazelnuts and dark chocolate with low acidity and full body

  • Fazenda IP

    BRASIL

    Carmo de Minas

    Luiz Paulo Dias Pereira Senior

    Yellow Bourbon

    Pulped Natural Process

    Cocoa and brazil nuts with low acidity and full body

  • Sítio Senhor Niquinho

    BRASIL

    Carmo de Minas

    Luiz Paulo Dias Pereira Filho

    Yellow Bourbon

    Pulped Natural Process

    Caramel and chestnuts with low acidity and medium to full body

  • Bello Horizonte

    COLOMBIA

    Funes, Nariño

    Pedro Victor Obando Pascuaza

    Caturra

    Traditional Washed Process

    Damson and blackberry jam with medium acidity and juicy body

  • Finca Buenos Aires

    COLOMBIA

    Samaniego, Nariño

    Roiman Cortez

    Caturra and Colombia

    Traditional Washed Process

    Guava juice and heather honey with medium acidity and body

  • Finca La Loma

    COLOMBIA

    Samaniego, Nariño

    José Hugo Afranio Morales

    Castillo

    Traditional Washed Process

    Tropical juice and heather honey with medium acidity and body

  • Finca Telia – Herbazú

    COSTA RICA

    Lourdes de Naranjo

    Antonio Barrantes

    Villa Sarchí

    Red Honey Process

    Quince jelly and sugared apple with tangy acidity and juicy body

  • Finca Malacara A

    EL SALVADOR

    Apaneca - Ilamatepec

    José Guillermo Alvarez Prunera & Maria Alvarez De Murray

    Red Bourbon

    Traditional Washed Process

    Mandarins and orange-blossom honey with yellow-cherry acidity and light to medium body

  • Nigasu Wesy

    Ethiopia

    Mokonisa - Yirgacheffe

    Nigasu Wesy

    Dega, Kurume and Walisho

    Natural Process

    Dried strawberries and fresh melon with funky acidity and syrupy body

  • Shifo

    Ethiopia

    Kochere

    Gizaw Alemayehu

    Local Cultivars

    Traditional Washed Process

    Candied bergamot and black tea with lively acidity and sparkly body

  • Tessema Edima

    Ethiopia

    Onacho - Sidamo

    Tessema Edima

    Dega and Kurume

    Traditional Washed Process

    Bergamot and lychee tea with lively acidity and sparkly body

  • Finca El Guatalón

    GUATEMALA

    Mataquescuintla, Jalapa

    Guillermo Juarez

    Caturra

    Traditional Washed Process

    Cocoa and prunes with fruity acidity and medium body

  • Finca Santa Catalina

    GUATEMALA

    San Miguel Dueñas, Antigua

    Pedro Echeverría and Manuel Echeverría

    Caturra and Bourbon

    Traditional Washed Process

    Candied oranges and chocolate with medium acidity and caramel body

  • Karii

    KENYA

    Kirinyaga – Central Kenya

    Kiru Farmers Cooperative Society

    SL28, SL34, Batain & Ruiru 11

    Traditional Washed Process

    Black and red currants with fresh acidity and juicy body

  • Decaffeinated Lo Mejor de Nariño

    COLOMBIA

    Nariño

    Lo Mejor de Nariño Winners

    Caturra, Colombia and Castillo

    Traditional Washed Process Mountain Water Decaffeination Process

    Plums and molasses with medium acidity and chewy body