Area:  Nyeri county, Kenya

Altitude:  3500-6000 ft.

Varietal:  SL28, SL34, Bourbon

Process:  washed and patio dried

Harvest:  2017

Arrived:  June 30, 2017

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1 - 4 pounds         

Varietal:    Indigenous Heirloom Cultivars
Harvest:    November - February 2016
Arrived in USA:    November 29, 2016 

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1-4 lbs              

Process    Full washed and dried in the sun
Region:  Ngazi Province, Burundi
Altitude:    1700 - 1900 meters
Varietal:    Bourbon
Harvest:    2016
Arrived:     January 3, 2017.

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1 - 4 pounds     


Zimbabwe Pezuru Estate AA Plus

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

Congo SOPADCI ORGANIC - 94 Rating

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. .


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: April 27, 2017

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1-4 lbs              

Ethiopia Hambela Bishan Fugu Organic, Natural-Not Available

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:    2016
Arrived     February 1, 2017

Kenya Chorongi - Nyeri AA-Not Available

Coffee production in Kenya is handled mainly by co-ops, and every factory or washing station sorts its coffee by bean size, with AA being the largest. Many in Kenya believe that the larger the coffee bean, the higher the quality, which drives prices much higher for those given the AA grade. While this is often the case, we believe that the AB coffees can be just as good.

Kenyan coffee runs on a well-established auction system. Each week, all the bidding exporters will cup and taste over 1500 coffees to decide which ones to buy through the auction. Although it’s a strong system for buying coffee, our preference is always to work more directly with particular factories year after year. Thankfully, great exporting companies like Dormans Coffee allow us direct access through their sister company Coffee Management Services (CMS) to all the lots of particular top factories or washing stations that we enjoy. We pay a premium for these coffees (higher than auction prices) but we believe it’s well worth it for the chance to have the same Kenyan coffees every year.

Cup profile: cranberry, cinnamon, pear rounded by the taste of chocolate and a honey sweetness
This organic and fair trade coffee comes to us from the Coopac Cooperative located in the highlands above Lake Kivu, Rwanda. It's rich, sweet and juicy with notes of peach, lime and red apple.

Coffee Details:
Grower: Abateraninkunga Cooperative
Origin: Rwanda
Region: Gisagara District
Varietal: Bourbon
Altitude: 1600 to 1800 meters
Processing Method: Fully washed and dried in raised beds 
Arrived:    May 4, 2017

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1-4 lbs             

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:    June 30, 2017

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1-4 lbs            


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Altitude:    1400 - 1600 meters
Varietal:    Bourbon
Process      Washed and dried
Harvest:    2016
Arrived      June 21, 2017

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1-4 lbs            

Region:                         Gedeo Zone souther Nations, nationalities, and Peoples's Region, Ethiopia
Growing Altitude:          6000 - 7000 feet
Arabica Variety:            Indigenous Heirloom cultivars
Harvest Period:             2017
Milling Process:             Fully washed, dried
Cupping Score:              89 - 90
Arrived:                        June 21, 2017

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1 - 4 pounds     

Rwanda Kanazi COOPAC - Organic and Fair Trade

This organic and fair trade coffee comes to us from the Coopac Cooperative located in the highlands above Lake Kivu, Rwanda. It's rich, sweet and juicy with notes of peach, lime and red apple.
Coffee is the main source of income for Rwandan farmers today and Rwandan coffee continues to grow in quality and popularity with each growing season. Each time we receive a new crop of coffee from "the land of a thousand hills" we are more and more impressed with the cup. This is our first organic and fair trade coffee from Rwanda and it comes to us from the Coopac Cooperative. Coopac began in 2001 and is located on the slopes of western Rwanda overlooking Lake Kivu. 

This coffee is very floral on the nose and has an amazing flavor in the cup of honey, chocolate, grapefruit. The complexity in the cup is rounded out by the flavors of oranges and berries. .


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!. 

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         

Region:                        Kambata, Sidamo
Growing Altitude:            1500 - 1800 masl
Arabica Variety:            Heirloom varieties
Harvest Period:            October - December
Milling Process:            Natural, sun dried on African beds
Harvest:                        2015
Arrived:                        April 27, 2017

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1 - 4 pounds     


Tanzania Fair Traded Organic Robusta​

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.

Yemen Roowad Hayma

What Mokhtar (Mokhtar Alkhanshali, a Yemeni-American who's worked tirelessly to help improve the lives of Yemeni farmers and their crops), for some years now has worked to achieve is building up the quality, cultivating and processing these coffees for the farmers and educate them on better fertilizing, ripe cherry picking, proper pruning, better drying, monitoring moisture levels, etc. Many if not most of the Yemeni farmers he met and worked with hadn't even tasted their own crop before. One of his photos below show a group of farmers tasting their own crops brewed in a Chemex for the first time. His and their efforts are quickly paying dividends. The coffee served at the event was a Udaini varietal from the Roowad Cooperative of the Hayma region, of the province of Sana'a. All Yemen coffee is natural (dry) processed due to the scarcity of water resources in Yemen. But with hard work in proper cultivation and processing, these farmers have delivered absolutely stunning, sparkling, clean intense coffee. There's an ongoing struggle against the loss of coffee production in Yemen, mostly due to the more profitable crop khat, that creates challenges and is both a blessing and a curse to farmers. Some farmers have turned their land over to khat growing entirely, some grow a bit, due to it's higher profitability, in order to support and sustain the rest of their coffee farms..
Process    Fully washed and dried on rooftops
Area:    Sana'a Mountains in NW Yemen
Altitude:    1900 - 2500 meters
Varietal:    Traditional Indigenous Rootstock
Harvest:    October-December 2015
Arrived      December 9, 2016

BLUE BOTTLE COFFEE is selling this coffee roasted for $65 for 6 ounces!!

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1-4 lbs               

Description / Cupping Notes
Top notes : Toffee / caramel / orange zest / bourbon whiskey / peachy / orange blossom / black tea / slight blackcurrant
¥    High fructose-like sweetness
¥    Medium plus citric and malic acidity, nice and bright
¥    Peachy long lasting aftertaste
¥    Super juicy and delicate body
Overall :  This coffee presents top notes of toffee, orange zest, black tea, peach and orange blossom, it has a high fructose-like sweetness, a juicy and delicate body, lively acidy and a long lasting peachy aftertaste. 
Last cupped October 27, 2016.

Altitude:  4,921 ft.
Varietal:  SL-28, SL-34
Process:   Washed
Harvest:   Crop year 2015-2016
Arrived:    November 10, 2016

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1-4 lbs             

Ethiopia Mokamba Natural

The Mokamba is a blend of coffees from 2 regions, mainly a coffee from the Kambata region (known for the production of ginger) blended with special preparation Sidamo. Patio dried from ripe cherry, the two green coffees are carefully balanced to create a harmonious natural. When we first cupped this coffee as an offer, its complexity jumped from the table.

Ethiopia is one of the most popular coffee producing countries when it comes to high quality coffees, and it's coffees are mostly known for their light, floral, and fruity notes. This coffee follows all of these characteristics and won't let you down, if you are looking for a true Ethiopian coffee experience.

This coffee has a very fragrant aroma consisting of vanilla and orange peel. This coffee comes from the two different growing regions in Ethiopia (Sidamo and Kambata). This coffee is a very mellow coffee when compared to some other coffees from Ethiopia. There are the typical berry and citrusy notes in the cup, but the flavors that stand out are orange peel and vanilla. Also, you will get a hint of acidity similar to what you would find in a red wine.

This coffee is roasted light and delicately to showcase all of the floral and fruity aspects of it, but to also retain a lot of body in order to allow those tastes to linger on your taste buds. This coffee would be most enjoyable as a pourover or drip coffee.

 Cupping Notes: pungent stone fruit notes, winey acidity, juicy, dark chocolate and spice.

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1-4 lbs        

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

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1-4 lbs              


Burundi Bourbon Nkanda Procasta-Not Available

Burundi Nkanda Procasta coffee is sourced from family-owned farms living in Nkanda and organized around the Procasta washing station, which is located within the Ngozi Province, Burundi.  Pierre Nzeyimana and Léoncie Minani established an export company called Procasta washing station in 2012 to help families process their coffee more easily and generate jobs in the region. The washing station has grown to support cherry processing for 2000 families that cultivate coffee on small plots of land.  Procasta collaborates with small producers to purchase fertilizer in bulk, which has lowered cost of production and improved quality leading to increased earnings from coffee sales. Procasta has also been investing in road and bridge infrastructure to more easily transport coffee and benefit people in their everyday activities.

Tasting Notes:
A very cool example of what a Burundi can be. Clean with winey brightness (Bourbon bean classic profile), slight floral aspect and strong dark tone, on the chocolaty end – semi-sweet. Similar to Rwanda coffees but a little mellower, not quite the acidic punch to the face as some of the neighbors to Burundi provide.


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.

Ethiopia Yirgacheffe Dumerso

Welcome to the World of Gourmet Ethiopian Yirgacheffee Coffee from DUMERSO. The Cooperative is located in the district of Yirgacheffe. It joined the cooperatives in 2002. Currently, it has 246 has a stunning altitude between 1750-2300.  Yirgacheffe coffees are a renowned for there washed coffees  with delicate floral and fruit brightness in the cup Known as the birthplace of coffee, Ethiopia is provided with coffee for export from around 1.1 million farmers. Most are smallholders, growing varieties known as indigenous Ethiopian heirloom.

This coffee is sourced from family-owned farms organized around the Dumerso coffee mill located in in the town of Dumerso near the town of Yirgacheffe within the Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia.  The Gedeo region is named after the Gedeo people who are indigenous to this area. The Dumerso mill is owned and operated by Surafel Birhanu and his family.  Small coffee farmers deliver ripe cherries to the Dumerso 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. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export..

Yemen Udain Ibb Peaberry ​

This coffee is sourced from family owned plots located in the Ibb governorate within the western highlands of Yemen, parallel to the Red Sea towering above the storied city of Ta’izz.  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 ridges.  Mocca Ibb is the product of more than two years of a collective effort to rediscover the fabled luster of Yemini coffee.  Small producers have learned processing techniques to ensure consistency in their coffee, and exporters have demonstrated heroic acts of bravery to safely transport the coffee out of Yemen during extraordinary times of violence.  This is a PEABERRY.

Region     Ibb, Yemen
Harvest    November - February
Altitude    1,900 – 2,500 meters
Soil    Clay minerals
Process    Full natural and dried on rooftops and raised beds

Grower    Smallholder farmers from the western highlands of Yemen

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.


Ethiopia Sidamo Guji Natural

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       

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      April 19, 2017

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1 - 4 pounds            

Ethiopia Hambela Alaka Estate Washed-Not Available

Aman and Michael Adinew of METAD Agricultural Development have spent many years improving the coffee business in Ethiopia.  Their family farm, Hambela, produces some of the best naturally processed coffee we have tasted, and is an example of great infrastructure and attention to detail. Previously blended into other Guji or Yirgacheffe selections, it is now being promoted as a new origin.
A visit to their mill will show you just how organized they are.  Full documentation happens during processing, and new milling equipment is in use across the board.  METAD also gives back to their community.  The company provides healthcare to workers, funded the construction of an elementary school, and shares their farming equipment with other nearby farmers.  Furthermore, they founded the first SCAA certified lab in Africa, and have an active hand in standardized quality control on their farm. 
Aman in particular is no stranger to the details of coffee production and logistics.  He helped found the Ethiopian Commodities Exchange, and worked for years at DHL refining their logistics throughout Eastern Africa.  Sitting with Aman, you will hear all manner of stories about transporting coffee over land, the troubles one can expect, and the creative solutions to these problems.
Area:    Hambela Estate, Alaka District, Oromia Region
Altitude:    1900 - 2200 meters
Varietal:    Indigenous Heirloom cultivars
Process    Hand-picked, wet procesessed, and gradually sun-dried on raised platforms
Arrived     August 19, 2016

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1 - 4 pounds