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 La Linda

    BOLIVIA

    Caranavi

    Fincas Los Rodríguez

    Caturra

    Natural Process

    Dried apple, fresh lychee, fruity acidity, medium body, light to medium roast

  • Finca Las Alasitas

    BOLIVIA

    Caranavi

    Fincas Los Rodríguez

    Caturra

    Natural Process

    Dried peaches and pear drops with boozy acidity and syrupy body - light to medium roast

  • Fazenda Irmãs Pereira

    BRASIL

    Carmo de Minas

    Maria Valéria and Maria Rogéria

    Yellow Bourbon

    Pulped Natural Process

    Cocoa and hazelnuts with low acidity and syrupy body - dark roast

  • Fazenda Santa Inês

    BRASIL

    Carmo de Minas

    Francisco Isidro Dias Pereira

    Yellow Bourbon

    Pulped Natural Process

    Cocoa and caramel with subtle acidity and full body - dark roast

  • Finca Abisinia

    COLOMBIA

    San Lorenzo, Huila

    Helio Córdoba Quinayas

    Castillo and Caturra

    Traditional Washed Process

    Cherries and currants with bright acidity and fresh body – medium roast

  • Finca La Piragua

    COLOMBIA

    Vereda Los Olivos, Huila

    Alexander Vargas Osorio

    Caturra

    Traditional Washed Process

    Red grapes, raspberries, medium acidity, jammy body, medium roast

  • Lo Mejor de Nariño

    COLOMBIA

    Nariño

    Ganadores del Concurso de la MCC

    Caturra, Castillo & Colombia

    Traditional Washed Process

    Forest berries and sugar-cane with fruity acidity and medium to full body - medium roast

  • Finca Chico

    COSTA RICA

    Ojo de Agua de León Cortéz

    Francisco (Chico) Rojas Camacho

    Yellow and Red Catuaí

    Mechanical Washed Process

    Seville orange marmalade with medium to bright acidity and medium to juicy body - medium roast

  • Kassa Kebed Kayesso

    Ethiopia

    Sidamo

    Kassa Kebed Kayesso

    Local Cultivars

    Natural Process

    Cantaloupe melon and dried strawberries with juicy acidity and sugary body - light roast

  • Kilenso

    Ethiopia

    Guji Zone, Oromia

    Ashenafi Argaw

    Local Cultivars

    Traditional Washed Process

    Peach tea and apricot jam with lively acidity and syrupy body - light roast

  • Finca El Guatalón

    GUATEMALA

    Mataquescuintla, Jalapa

    Guillermo Juarez

    Caturra

    Traditional Washed Process

    Cocoa and prunes with fruity acidity and syrupy body - medium to dark roast

  • Raja Batak

    INDONESIA

    Lake Toba, North Sumatra

    North Sumatra

    Various Cultivars

    Honey Process

    Leafy tobacco and spices with fruity acidity and medium to full body - dark roast

  • Kaganda

    KENYA

    Muranga County

    Kaganda Farmers Cooperative Society

    SL28 and SL34

    Traditional Washed Process

    Red currants and pomegranate with fresh acidity and juicy body - light to medium roast

  • Finca El Pastoral

    NICARAGUA

    Los Cipreses, Jinotega

    Juan de Dios Castillo Arauz

    Caturra and Catuaí

    Traditional Washed Process

    Dark chocolate and dates with low acidity and cocoa body - dark roast

  • Decaffeinated Shakisso

    ETHIOPIA

    Guji, Oromia

    Haile Gebre

    Local Cultivars

    Traditional Washed Process CO₂ Decaffeination Process

    Plum and caramel shortbread with soft acidity and medium body - medium to dark roast