Ethiopia Sidamo Guji Natural-Not Available

The Sidamo growing region is located in the highlands south of the capital city of Addis Ababa.  Ethiopia has a tremendous tradition of coffee and innumerable heirloom varieties that still grow wild to this day.  Traceability to farms or non-union co-ops is extremely difficult in this country, partially because of the government’s nationalization program and auction system, but also due to the fact that most harvesting is either wild grown forest coffee or small backyard garden plots. 

This natural Sidamo coffee from Guji Coffee Exports.  The farm is owned by Mr. Grima Edema who has been marketing coffee for export for 20 years.  He grew up in a coffee producing family and prides himself on selecting only the finest quality red cherry.  In addition to this emphasis on quality, coming from a producing background he has a unique understanding of the challenges facing the coffee grower.

 The flavor of the Guji cup is apparent as soon as the bag of roasted beans is opened.  It only becomes more prevalent as the coffee is ground and brewed.  Sweet, sweet berry… and lots of it.  This coffee has a richly earthen backbone that supports the sugary top-notes of summer strawberries and blackberries.

Climate:              Light rains January-February; Heavy Rains June-September
Altitude:              1,800-2,500 meters
Soil Type:              50% volcanic; 25% sedimentary; 25% other
Varietal:              Heirloom Typica
Grade:                 2
Harvest Season:    September-December
Source:                 Guji Coffee Exports
Process Method:    Natural
Acidity:                Bright, berry and citrus
Body:                   Medium
Harvest:               2016/2017
Arrived:               June 21, 2017

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1 - 4 pounds       

Kenya Nyeri Karatina AA 

Kenya is well known for its highly organized network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica.
All Kenyan coffee is graded primarily by screen size (a measure of the size of the bean, larger being higher grade) immediately after milling; it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening.
The Karindundu factory is located in the Nyeri district in the Southern part of Mt. Kenya and is part of the Barichu Cooperative Society. The Karindudu factory serves about 950 small scale producers that grow coffee between 1,700 - 1,800masl in rich volcanic soil. They produce about 300 tonnes of cherry per year and use fresh river water from the Kirigau springs for fermentation then sun dry the coffee on raised beds.

Barichu Farmers Cooperative Society is located in Mathira East Sub-County in Nyeri County. It is currently composed of four factories, Karatina, Karindundu, Gaturiri and Gatomboya. It was registered in October 1996 under Cooperative Development and Coffee Board of Kenya. It has 5,800 registered members and produces 3 million - 5 million Kilos of coffee. Barichu works to give the farmers credit facilities for school fees, farm input and other emergencies. Their goal is to help educate farmers on crop husbandry and other agricultural practices important to the coffee. They have a demonstration plot financed by Tropical Management and house a nursery which serves the whole society providing matured seedlings to help reduce drops in production/income for farmers.

Cupping Notes: Rich buttery body, savory sweet, complex with citrus and fruit flavors such as grapefruit, lemon rind, cranberry, raspberry and watermelon.

Altitude:    1400 - 1600 meters
Varietal:    Bourbon
Process      Washed and dried
Harvest:    2016
Arrived      August 19, 2017

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1-4 lbs            

Yemen Mocha Sanani 

Brewing this coffee is just as much of an experience as drinking it.
Full immersion brewing was a definite favorite with the coffee. AeroPress yielded a thick and heavy cup at a 1:17 ratio – we can only imagine the results from a lower ratio would be thicker than thick. Consistent notes of heavy chocolate and fig came through with every extraction of this coffee.
As a filter drip, – Yemen Mocca Sanani maintained thick fig-like qualities, and had a bit more clarity. I tended to prefer a relatively coarse grind, which pulled a bit more of the ethereal fruit character of this coffee out from the background and into the light of day. Overextracting this coffee is an easy thing to do, so tone down your variables a bit to be gentler with the coffee (slightly lower temperature, less agitation).

For most of you out there, making this Yemeni selection as an espresso would be an adventurous task to undertake. The potential for greatness is there, however. When brewed in a more constrained style, this coffee exhibits huge chocolate and rustic fruit. The buttery feeling this coffee leaves on your palate is a touch of the classic espresso of yesteryear. Certainly worth a shot, if you ask me!. 

Ethiopia Sidamo Bokasso Grade 1 Washed Organic – Fair Trade

The aroma of the Ethiopia Sidamo Bokasso is exemplary of the prototypical Ethiopian coffee nowadays – bright, floral, fruity (cherries, berries, and citrus), cocoa.

The first few sips of the cup, the palate is greeted by a rich, dense, full-bodied coffee. It’s heavy on the palate, but pleasant on the taste buds despite some initial notes of roast; there is, however, an almond nuttiness up front that, when coupled with the brown sugar I’m also picking up, makes for a tasty roasted almond note. I’m also getting delicious tastes of honey, violet petal, and a light cocoa powder.
As it cools off, the cup gets markedly brighter and tart; mouth-puckeringly tart with a sharp, sour cherry lemonade and ruby red grapefruit acidity and flavors of raspberry and blueberry that lift in the tail end to reveal a finish saturated with bittersweet notes of star anise, cherry cola, amaretto, black licorice, raw honey, and ginger.

Full body; syrupy mouthfeel; honey acidity; clean finish..

Production process (washed):
Fermentation: 24 – 36 hours wet.
Washed and graded in channels: Yes
Soaking: about 24 Hours in clean water.
Drying time:10-12 days

Origin:     Sidamo (also Sidama) growing region, southern Ethiopia
Grower    700 coffee producers associated with Deri-Kochoha mill
Variety    Indigenous heirloom cultivars
Region     Guji Zone, Oromia Region, Ethiopia
Harvest    2016
Altitude    1,650 – 1,750 meters
Soil                  Luvisols
Process    Fully washed and dried on raised beds 
Arrived:    March 20, 2018

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1-4 lbs            


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Tanzania Fair Traded Organic Robusta​-Not Available

I received a sample of this coffee and roasted a little up to taste.
It really surprised me  (would like to say ‘blew my socks off’, but that isn’t me) as to its great taste.   As I state, I am not a cupper/taster, I just do it to make sure everything (?) is coffee like.  Did it as a single-origin, not an espresso blend.  But it should be really great as such.

This is an AB grade Fair Trade Organic certified Robusta coffee from Tanzania. It is 95% over screen 15. Grown in the highlands of Bukoba in Western Tanzania, bordering Lake Victoria, this Robusta coffee is grown by smallholder farmers with an average of 2.3 acres each. Most farmers intercrop with other staple food crops, providing good shade for the coffee. The mix of coffee, bananas, beans, maize and fruit trees ensure a bio diversity, and in addition to plants providing shade and good compost material, legumes like beans function as a binder for nitrogen. Offering support to farmers in the community, the KADERES (Karagwe Development and Relief Service) programme is assisting farmers to improve harvesting methods, as well as offering microcredits for farmers. After picking, the coffee is dried on clean tarp on the ground to avoid contamination, before it is hulled and prepared for export. This crop is comprised of local varieties called Uganda and Bukoba and is 95% over screen 15.

Tanzania Peaberry Plus So. Highlands

Our Tanzania Peaberry is grown on small high-altitude farms on the southern highlands of Tanzania. Peaberry beans are small, round coffee beans with a cleft in the middle; they have a richer flavor than their oval-shaped counterparts. This results in a livelier cup with a full body and distinguished aroma. Peaberry coffee is rare; only 10% of all coffee develops with this characteristic. So, peaberry coffee beans must be hand-sorted from the rest. These beans are wet processed, giving them a clean, bright and fruity flavor.

Tanzania is bordered by the Indian Ocean and has a variety of climates. Its geography includes everything from sandy beaches to Africa largest lake and highest mountain. Tanzania Peaberry  Plus is grown on numerous small farms in the Mbeya region of the country’s southern highlands at an altitude of 1400-1800 meters. Farmers hand-pick their crop and deliver it to one of 20 washing stations around the region, all of which adhere to the strict quality standards enforced by the exporter.

Yemen Mocca Sanani is sourced from family owned plots located throughout the western highlands of Yemen, parallel to the Red Sea between the city of Ta’izz in the south and Sa’dah in the north.  Yemen is perhaps the most historic coffee growing region in the world, second only to Ethiopia, with a lineage spanning more than 2,000 years.  Coffee production continues today with many of the same traditions dating back to the 15th century, like drying coffee naturally in the cherry on the rooftops of houses perched on the edges of steep mountain ridge.

Area:    Western Highlands 
Altitude:    2000 - 2500 meters
Varietal:    Heirloom varietals
Harvest:    July - October
Arrived      March 1, 2018

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1 - 4 pounds            

Burundi Mpanga Bourbon Natural-Not Available

Located in the Kayanza region, Mpanga washing station processes coffees from 3,400 farmers which are then separated into lots named after the surrounding hills of which they are grown. These surrounding hills are located between 1,750-1,950masl: Karurusi, Maruri, Nyangwe, Ntarambo, Nyabikaranga, Kibenga and Kinyamukizi. Mpanga Washing Station is well recognized for the complex, clean specialty coffee that come from Burundi. Mpanga is equipped with 450 drying beds and a six disc McKinnon pulping machines.  Total production is about 1,500 tons of cherry per year.

Mpanga has garnered high scores in the Burundi Cup of Excellence, including 1st and 3rd place in the 2014 COE. The washing station was built in 2008 under the initiative of Jean-Clement Birabereye, who manages the mill  and represents the farmers through the trading company SEGEC (Societe General d'exploitation et d'exportation du Cafe). Jean-Clement boasts an incredible resume, with more than 15 years of experience in milling.

 Through SEGEC, Jean-Clement offers a premium to producers whose coffees place in competition, motivating farmers to meticulous harvesting and agricultural practices.  The station prides itself on paying above market price for cherries to encourage high quality production at each harvest .
Aroma:                                    Citric, malt
Flavor:                                    Blackstrap molasses, lime zest
Body:                                                Rich, creamy
Acidity:                                    Bright, lemon-lime


Ethiopia Hambela Bishan Fugu Organic, Natural

ETHIOPIA HAMBELA 1 ORGANIC NATURAL BISHAN FUGU SPECIAL PREP GRAINPRO coffee is sourced from METAD Agricultural Development PLC (METAD).  METAD is a third generation family owned business with a rich history that began after World War II when the Ethiopian Emperor awarded Muluemebet Emiru, the first African female pilot and family matriarch, with land in the Guji and Sidama zones that has become the Hambela Coffee Estate.  METAD is managed by Aman Adinew who returned to Ethiopia after many years working abroad at the executive level for multiple fortune 500 companies because he wanted to make a difference for his family and community.  Through Aman’s leadership, METAD has strengthened the local community with employment opportunities including a workforce that is over seventy percent women, educational opportunities including sponsorship for a state-of-the-art elementary school with more than four hundred students, and healthcare for employees.  METAD was also first to partner with Grounds for Health in Ethiopia to implement a successful cervical cancer screening program for women within the coffee growing communities.  METAD provides technical assistance and shares modern farming equipment with other local farmers.  METAD also has the first and only private state-of-the-art SCAA certified coffee quality control lab on the African continent used to train both domestic and international coffee professionals.
Importers cupping notes:  Sweet, berries, chocolate, thyme, juicy, caramel.
Others notes: Deep, pungently sweet, with a rich, tactful ferment note. Rum-toned chocolate, peppermint, plum, raisin, a hint of narcissus-like flowers in aroma and cup. Round, resonantly dry acidity; full, syrupy mouthfeel. Richly drying, flavor-saturated finish..

Process    Full natural and dried on raised beds
Harvest:    2017
Arrived     January 27, 2018

Kenya Nyeri Othaya Kiaguthu Peaberry Red Cherry Project-Not Available

2017 marks the first year where we’ve partnered to pre-select certain lots, something with which we’ve had success in the past working with Ethiopia’s cooperatives. As with in Ethiopia, we’ve dubbed the initiative “Red Cherry Project” – a nod to the importance of harvest selection prior to processing. But as was the case in Ethiopia, there’s so much more here than just picking ripe fruit.
Great harvest selection begins with exceptional farms and farmers. Farmer members of Othaya and Aguthi are fortunate to be blessed with great terroir – Nyeri county holds a revered reputation in Kenya. Coffee here benefits from predictable semi-annual rainy seasons, fertile soil, and good elevation in the foothills of the Aberdare Mountain range.
For the Red Cherry Project, the cooperative societies selected model farmers, known already for for their level of attention to detail and ability to deliver high quality consistently. These farmers deliver only 100% ripe cherries to their factory (wet mill / washing station). The coffee then undergoes hand-sort to remove any under-ripes and a floatation to separate any low-density coffee prior to processing.
Following pulping, the coffee undergoes an extended 72 hour fermentation. Once fermentation is complete, the wet parchment is soaked for a further 16-24 hours. The post-fermentation soak once was considered standard practice across Kenya, and its absence nowadays is “pretty surprising,” reports Royal CEO Max Nicholas-Fulmer. “At the vast majority of factories I have visited over the past 4-5 years the post soak tanks sit idle, with weeds growing, or are used for storage.”
But the post soak is a critical step in the process – once mostly exclusive to Kenyan coffee, now adopted by quality-minded producers worldwide. In addition to providing an opportunity to further clean the coffee after fermentation, it’s thought that the short soaking process kick-starts the coffee seed’s germination activity, developing a particular, unique set of compounds that are then preserved on the drying tables and revealed during roasting.
All this work in selection, washing, and fermentation necessitates additional care to preserve the quality. Once the wet parchment is moved to a drying table, it is sorted for pulper nicks or other visual defects and is stored under cover of tarps to prevent sun damage during its fragile first few days. Once the coffee is fully dried, the parchment is bagged in GrainPro and transported to the dry mill in Nairobi.
The extensive labor and attention to detail alone warrant a premium. The clarity and diversity of flavors offered by these unique, exclusive, and very limited quantity coffees validate it.

Varietal:     SL28, SL34, Batain .    Elevation:     1700 – 1900 masl .   

 Process:  Fully washed and dried on raised beds                  Crop year:  2017

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1-4 lbs               

Ethiopia Yirgacheffe Hama Organic - Not Available

Ethiopia Hama is sourced from family-owned farms organized around the Hama Cooperative, located in the Kochere district of Ethiopia's Gedeo zone. The Hama Cooperative has 1,500 members and in 2002, they joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization that supports a sustainable coffee supply from the Gedeo ethnic region of Ethiopia. There are twenty-six other cooperatives and more than 45,000 members affiliated with this progressive and quality-focused organization.

Body: Medium
Acidity: Citrus
Notes: Flavors of sweet orange, jasmine flowers, and cocoa

Region:                                    Kayanza
Growing Altitude:                     1800-2000 masl
Arabica Variety:                        Bourbon
Harvest Period:                        March-June
Milling Process:                        Fully washed, dried on raised african beds
Arrived:                                   November 16, 2017.

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1 - 4 pounds     


One of the recipients of this project was the the Dukunde Kawa cooperative, which was founded in 2003. Many years later, this predominantly female cooperative with nearly 2,000 members is still producing wonderful coffee – some of which regularly place in the Cup of Excellence. In addition to producing show stopping coffee, Dukunde Kawa won the SCAA Sustainability Award in partnership with Thanksgiving Coffee in 2012..
This cooperative would not exist without the funding from USAID, industry support from Fair Trade USA and other NGOs, countless market access partners who took a chance on Rwandan coffee at a time when the country needed something. I visited this group along with Sprudge in 2012 and it hit me – there is hope in the light of any darkness; Rwanda is living proof of that.

Harvest:    2017 
Arrived:    January 27, 2018

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1-4 lbs             

Region: Eastern Highlands
Growing Altitude: 1,100 to 1,300 masl
Arabica Variety: Catimor & Caturra
Harvest Period: May - October
Milling Process: Washed, sun-dried
Crop Year: 2017
Arrived:  May 20, 2017

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1 - 4 pounds         

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1-4 lbs        

REGION: Bokuba
SUBREGION: Bukoba > Western Tanzania
SCREEN SIZE: 95% over screen 15
HARVEST: 2016    
ARRIVED:  August 4, 2017

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1-4 lbs              


Congo SOPADCI ORGANIC - 94 Rating-Not Available

Sweetly bright, balanced, complete. Pomegranate juice, tangerine zest, wisteria, hazelnut butter, roasted cacao nib in aroma and cup. Gentle, buoyant acidity; velvety mouthfeel. Clean, floral finish with notes of wisteria and tangerine zest that go long.
Produced entirely from trees of the Bourbon variety of Arabica by the SOPACDI coop. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. The Democratic Republic of the Congo has very recently established itself as a source of specialty coffee with the development of cooperatives like Sopacdi. Located overlooking Lake Kivu, on the opposite side of the lake from Rwanda, this rapidly growing cooperative now has 5,600 members and apparently is succeeding its goal to help heal wounds left by the latest in eastern Congo’s seemingly endless string of horrific rebellions and civil wars. This coffee is certified organically grown and Fair Trade, meaning it was purchased from small-holding farmers at a “fair” or economically sustainable price..
The Bottom Line: A particularly impressive example of the improving coffees from the Lake Kivu region Congo SOPACDI Cooperative: clean, floral, and deeply engaging in the cup. .

Yemen Mocca Matari - Not Available

This Matari lot is sourced from the famed Bani Matar district of Sana’a. Is it comprised of many lots mostly grown by small holder farmers. Yemen coffee varietals are often classified simply as “heirloom” but the primary varietals represented in this regional lot are varietals know locally as “Udainy” and “Dawi’ry.” Elevation is 1,775-1,950 MASL and the selection process for this coffee is based exclusively on cup quality.

Since Yemen is in the middle of a war right now this coffee has quite a story. The mill team tells us that the mill itself shakes from bomb blasts on a regular basis and that prior to export these bags were even moved to a few different locations (always in GrainPro) depending on what area of town the air strikes were focused on! To top it all off the usual port of export was closed leaving the only available option on the other side of the front lines of the war. It is finally here and with not even a hint of gunpowder in the cup.

Cupping Notes
The Matari lot requires de-gassing and changes significantly five days after roasting. The difference in the cup after de-gassing cannot be overemphasized.

Location: Gedeb, Yirgacheffe
Varietal: Ethiopian Heirloom
Altitude: 1600 – 2500 meters
Process: Fully Washed, Underwater Fermentation, Raised Beds
Crop Year: 2016

Arrived:  October 12, 2017
​Certification: Organic, Fair Trade

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1 - 4 pounds     


Area:  Nyeri county, Kenya

Altitude:  3500-6000 ft.

Varietal:  SL28, SL34, Bourbon

Process:  washed and patio dried

Harvest:  2017

Arrived:   March 8, 2018

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1 - 4 pounds         

Variety: Indigenous heirloom cultivars
Region : Sidama Zone, Southern Nations Nationalities, and Peoples' Ethiopia
Harvest: October – December
Altitude: 1700 – 2060 meters
Soil: Vertisol
Process: Fully washed and dried on raised beds
Certifications: Fair Trade, Organic
Arrived:   March 20, 2018

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1 - 4  lbs .        


Rwanda Dukunda Kawa Musasa Ruli Lot 40 – Fair Trade

As a student of history – the story of Rwandan speciality coffee is inspiring. It’s the tale of people coming together and producing something wonderful..
There is no way to talk about Rwandan coffee without talking about the Rwandan genocide in 1994. Rwanda boasts one of the youngest populations on the planet –  by some estimates over 40% of the population has been born after the genocide. And since the end of that tragedy, Rwanda has enjoyed economic and political stability with exactly one executive in power  – Paul Kagame. What happens to a nation when it has no living history and one leader for over 20 years? Let’s hope it brings a clean slate.
To help spur economic development, a number of agencies – both national and international – got to work immediately after the genocide to help this young nation move past its horrific tragedy. One of those organizations was USAID, which funded and operated the PEARL and SPREAD projects running between 2000 – 2006 and 2006-2011, respectively. A lot of development projects fail; but these didn’t. These two projects provided assistance to create cooperatives, access to credit, and obtain Fair Trade Certification all in the hopes of creating a dynamic specialty coffee industry.. .


Ethiopia Yirgacheffee Aramo Lot 3

Much of the coffee that is sold as “Ethiopia Aramo” in the United States is made up of farms both inside and outside the actual village, but that are all processed at the central Aramo Cooperative. Not the case for this coffee, in that it is all grown in one particular area. It is then processed at the Ethiopia Aramo station near the village of Aramo, located in the highlands of Yirgcaheffe. The station is privately owned with roughly 800 contributing farmers. The coffee is then finished at the CPWE Addis Ababa dry mill.  There it was sorted and made up as Grade 1 Lot 3.
The aroma coming off of this Ethiopia Aramo is a sweet one; and fragrant, too. Roasted cocoa nibs and vanilla cream mix with more prevalent notes of bright strawberry, rose water, and honeysuckle.
The flavor follows the nose; this is a light-bodied coffee with a lightly syrupy mouthfeel. But, for as light as it is, it’s deep and richly complex. It’s fruit-forward, with a deep, floral-toned acidity. Honeysuckle, watermelon, strawberry, hints of pungent sandalwood and roasted cacao nib in aroma and cup. Fruits multiply as the cup cools in temperature – apricot, nectarine, lychee, and fresh mango are some that come to mind. Flowers and a rather chocolaty cacao nib in particular carry into a bitter finish.
farm: Aramo Station
producer: smallholder farmers
elevation: 2000 meters above sea level
cultivars: Ethiopia Heirloom
process:  washed

Arrived     January 24, 2018

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1 - 4 pounds      


Ethiopia Sidamo Guji Deri Kochaha 

This coffee is sourced from family owned farms living near Hambela Wamena woreda of the Guji Zone within the Oromia Region, Ethiopia.  Coffee farmers deliver ripe cherries to the Deri-Kochoha mill where the cherries are sorted and pulped.  After pulping, the beans are fermented for 36 to 48 hours, and then washed.  The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.  Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent.  This coffee was prepared to a Grade 1 standard at the dry mill before export.

Blind Assessment: Evaluated as espresso. Delicate, exotic, profoundly floral. Star jasmine, tamarind, saffron, bittersweet orange blossom, dark chocolate in aroma and small cup. Sumptuous, levitating mouthfeel. Bittersweet, citrus-driven short finish; dark chocolate enveloped in jasmine in the resonant long, with waves of saffron notes best described as umami-floral. Maintains its nuance in three parts milk, where dark chocolate and saffron round and deepen.

Notes: From the Deri Kochoha mill, a little south of the famous Yirgacheffe region, where coffees from local heirloom trees are subject to classically rigorous, traditional processing and drying procedures. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. 
The Bottom Line: Opulent, invitingly complex, forthright as both straight shot and in cappuccino-scaled milk.


Zimbabwe Pezuru Estate AA Plus-Not Available

This coffee is a mixture of Catimor and Caturra varieties, from which the harvested coffee is blended to provide a uniform quality. The quality of farm management leads to meticulous standards for ripe cherry-picking and processing, ensuring quality of cup.   The hand-picking and wet processing of the coffee occurs at the farm’s onsite pulpery, with sun drying on trellis platforms. The dry milling, grading, and preparation for export are all done on the farm as well.

AA is the size of the bean.  This is a mixture so as you can see there are larger and smaller beans.  Plus means these beans hand sorted to a very high/clean standard.

Cup Characteristics

Winey, lingering acidity. Notes of sweet tea, citrus, caramel, sweeter and creamier as cools. 

Aroma: Nutty, Citrus
Flavor: Currant, Sweet Tea
Body: Full
Acidity: Wine

Region:   Southern Tanzania
Growing Altitude: 1,400 - 1,800 meters
Arabica Variety: N & KP, Kent, Bourbon
Milling Process: Washed, Sun-dried
Aroma: Soft Pipe Tobacco
Flavor: Black Tea, Kiwi, Chocolate, Lemon, Blackberry
Body: Good
Acidity: Bright, Pungent, Citric
Crop Year: 2016
Arrived:   February 8, 2018

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1 - 4 pounds     


Region:                        Bani Matar
Growing Altitude:         1775-1950 m.a.s.l
Arabica Variety:            Indigenous heirloom varietals. Primarily composed of varietals know locally as Udainy & Dowairy.
Harvest Period:            January-March
Milling Process:            Natural, Sun-dried on rooftops
Aroma:                        Buttery Pastries
Flavor:                        Grape, Tropical Fruit, Clean Earth, Sweet
Body:                           Creamy Body
Acidity:                        Juicy Citrus
Arrived:    August 4, 2017

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1-4 lbs             

Ethiopia Yirgacheffe Gedeb Bedhatu Jibicho 

This remarkably clean natural process coffee offers an unique opportunity to taste the very specific terroir of this farm, in this tiny border-region of Southern Ethiopia, the homeland of Arabica. Gedeb is a woreda (district / city) located close to the Yirgacheffe woreda; both are situated in the narrow band of the Gedeo Zone that is straddled by Sidama and Oromia.

Notes of blueberry, guava, strawberry, caramel, nougat, guava and almond among even more came through at the cupping table. Recommended best as drip, and tantalizing as espresso. 

Region: Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
Masl: 1800-1900 meters
Producer: Bedhatu Jibicho
Varietal: Heirloom Arabica
Process: Fully Washed and dried on raised beds
Harvest : 2016
Arrived:  December 30, 2018

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1-4 lbs