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 El Arcangel

    BOLIVIA

    Caranavi

    Fincas Los Rodríguez

    Caturra

    Traditional Washed Process

    Dates and maple syrup with medium acidity and creamy body

  • Fazenda Alta Vista

    BRASIL

    Cristina, Minas Gerais

    Robson Vilela

    Yellow Bourbon

    Honey Process

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

  • Fazenda Santuario Sul

    BRASIL

    Carmo de Minas

    Luiz Paulo Dias Pereira Filho

    Yellow Bourbon

    Chapolin - Anaerobic Process

    Caramel, cocoa and yellow cherry with low acidity and full body - dark roast

  • Finca Balvanera

    COLOMBIA

    Chachagüi, Nariño

    José Yepes

    Caturra and Castillo

    Traditional Washed Process

    Red currants and stone fruit with medium to bright acidity and juicy body - medium roast

  • Finca Galeras

    COLOMBIA

    Consacá, Nariño

    Roberto Melo

    Colombia and Castillo

    Traditional Washed Process

    Cranberries and muscovado with medium to bright acidity and citrus body - medium roast

  • Finca El Lago

    COSTA RICA

    Tarrazu

    Martin Madrigal Solano

    Caturra

    Mechanical Washed Process

    Orange and whiskey marmalade with medium acidity and pecan-like body - medium roast

  • Finca Las Lajas

    COSTA RICA

    Poas Volcano, Central Valley

    Familia Chacón

    Caturra

    Perla Negra - Natural Process

    Pear-drops and bubblegum with funky acidity and syrupy body - light roast

  • Divina Providencia

    EL SALVADOR

    Palo de Campana

    Roberto Samuel Ulloa Vilanova

    Orange Bourbon

    Traditional Washed Process

    Guava jam and tamarind with medium acidity and medium body

  • Tessema Edima

    Ethiopia

    Reko Onacho - Gedeo

    Tessema Edima

    Dega and Kurume

    Traditional Washed Process

    Peach tea and lychee with lively acidity and sparkly body - light roast

  • 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 plums and chocolate with medium acidity and full body - medium to dark roast

  • Ndaroini AA

    KENYA

    Nyeri

    Ndaroini Coffee Ltd

    SL28 and SL34

    Traditional Washed Process

    Damson plum jam and sweet spice with medium acidity and juicy body - medium roast

  • Decaffeinated Finca El Pastoral

    NICARAGUA

    Los Cipreses, Jinotega

    Juan de Dios Castillo Arauz

    Caturra and Catuaí

    Traditional Washed Process
    Mountain Water Decaffeination

    Dates and caramel with soft acidity and medium body - medium to dark roast