SUBREGION:              Cauca
FARM NAME:             Asobombo - Inza
PRODUCER TYPE:     Cooperative
PROCESSING:             Washed and sun-dried
BAG TYPE:                 Grain Pro / Ecotact
PLANT SPECIES:        Arabica
VARIETY:                   Castilla, Caturra, Colombia
GROWING ALTITUDE           >2000m
ARRIVED:                   February 14, 202019

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1-4 lbs                      


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1-4 lbs                  

Colombia Cauca Organic - Asobombo Inza

This is an organic, Excelso EP grade washed coffee from Colombia's Cauca region, notable for its mountains and volcanoes.
Grown at heights between 1600-2200 masl, this coffee is of the Caturra and Castillo varieties.
The organization who grew this lot is characterized by a group of small producers in the municipality of Inza Cauca, totaling 80 producers of which 12 are women and the remaining 68 men. The area is rich in minerals which makes it rich in nutrients for coffee production, the farms of the organization are located at altitudes ranging from 1600 MSNM to 2200 MSNM. The total area covered by the association covers an average of 217 hectares in production.

The organization was born from the necessity to look for a market. They had already worked several years in quality and processes of clean agriculture. The reason for certification came from the awareness that coffee is a food and the importance of following their ancestors' practices of clean and environmentally sustainable production.

Importers Cupping Notes: Rhubarb, cherry, red fruits. Sweet, intense, good body..

Mexico Siltepec El Jaguar Chiapas-Not Available

Siltepec is located in the central part of Chiapas. This coffee comes from the high-altitude area of the Sierra Madre, bordering the biosphere reserve El Trifuno, which is the habitat of an Endemic Bird Area, “El Quetzal.” This ecological region represents 30 percent of the flora in all of Chiapas territory.
The microclimate in this region creates a cloud forest, due the Soconuscu rainforest zone around the Novillero River. The weather is humid with lots of shade, cool conditions at night and excellent soil, which together create a perfect environment for the development of specialty coffee.
Our El Jaguar comes from a group of small producers and is harvested and processed by hand. After harvesting it is de-pulped, fermented and washed before being dried in the sun.
 The plantations are located near The Biosphere Reserve El Triunfo. In 1972 was named as a"Natural area" in Chiapas State, to preserve the "quetzal", a special bird that only lives in this place. In 1990, it became a federal "Protected area" with an extension of 119 thousand 177 hectares. The Biosphere Reserve El Triunfo hosts 11 of the 18 recognized vegetation types in Chiapas; there are been identified about 1,500 species of plants, but maybe this number can grow to 3,000 because of the not classified varieties, which is about the 30% of the flora of all Chiapas territory.

Aroma:                                     Spicy, Cinnamon, Dark chocolate
Flavor:                                     Round body, vanilla, tangerine notes
Sweetness:                                    Brown sugar, caramel
Acidity:                                    Fine lemon grass


Alfred Klein runs his own dry mill using a series of 3 vintage catadores (wind channels) to classify his coffee. He explained that cherry selection and classification at the wet mill is so good that he does not need any more equipment in his dry mill to sort the coffee. Alfred’s wife handles all the export logistics from Tapachula, including refrigerated banana containers, which defy all the regular conventions of moving coffee across Mexico to Veracruz for milling and export. Alfred has renovated nearly 10 hectares with the nearly extinct Maragogipe varietal, a natural mutation of typica discovered in Maragogipe, Brazil in 1870. Maragogipe grows very tall and requires special pruning techniques, has low yields, and is very susceptible to leaf rust. The yields at San Carlos account for nearly half of this lot and the remainder Alfred sourced from small producers in Siltepec, a region with small farms above 1600 meters with a dryer microclimate less susceptible to rust damage.

Growing Altitude:                        1,750 masl
Arabica Variety:                        Castillo, Colombia
Harvest Period:                        October-January; April-June
Milling Process:                        Washed, sun dried
Arrived:                                    Jan 31, 2020

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1-4 lbs             


Colombia Huila/Tolima  High Altitude 1750m

Colombia Dulima is Excelso EP grades sourced from high altitudes in the Tolima and Huila growing regions. Half of every hand-selected lot is guaranteed screen 17/18 or higher. As an excellent single origin or a consistent blender, this fully washed coffee is smooth and clean, with a pointed acidity and good body. The spread of coffee planting throughout Colombia in the early 19th century is attributed to a priest who made coffee planting a penance for his parishioners. It worked. Colombia is among the largest producer of coffee in the world, and was number two behind Brazil for decades. The Tolima growing regions is named after the Tolima district, which was home to Pijaos people before the Spanish arrived. The Pijaos were known among the Spaniards as fierce defenders of their homeland, which they called Dulima.


This coffee can stand alone as a dynamic single origin cold brew with sweet, dark chocolate, red grape and orange rind flavors. It can also be blended with our Brazil Eagle Espresso Blend to achieve a nice mellow milk chocolate and browning sugar sweetness, plus a touch of dynamic citrus zest and red fruit flavor in the background. We recommend proportions of 70 Brazil Eagle Espresso / 30 Colombia Dulima for this flavor profile. 

Region:                                    Chiapas
Growing Altitude:                        1,250–1,350 masl
Arabica Variety:                        Catuai, Bourbon, Caturra
Harvest Period:                        December–March
Milling Process:                        Washed, sun-dried
Flavor:                                    Chocolate, nutty
Body:                                                Balanced
Acidity:                                    Malic and citric
Screen Size:                                     80% Over Screen 16
Preparation:                                     European Preparation
Crop:                                                 2019
Arrived:                                    September 20, 2019

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1-4 lbs               


Variety:            Catuai, Caturra
Region            : La Esperanza de Tarrazu, San Jose, Costa Rica
Harvest:            November-March
Altitude            1500 – 1700 meters
Soil:                  Volcanic loam
Process:            Pulped natural (Honey) and dried on raised beds
Crop year:         2019
Arrived:             August 10, 2019 

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1-4 lbs .            $7.00

Grower:            Small producers in Soconusco | Alfred Klein
Variety:            Bourbon, Catuai, Caturra, and Typica
Region            :            Chiapas, Mexico
Harvest:            October – March
Altitude;            1300 – 1800 meters
Soil:                        Clay minerals
Process;            Fully washed and dried in the sun

Arrived:            November 23, 2019

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1-4 lbs        

Grower   Julia Vega Rodríguez, Olman Cruz Vega, Ricardo Chávez Garita, and Juan Bautista Mejia Rojas
Variety    Catuai, Caturra
Region.    San Rafael de San Ramón, Alajuela, Costa Rica
Harvest.   November – February
Altitude.   1100 meters
Soil.          Volcanic loam
Process.     Fully washed and dried in the sun and mechanical driers
Arrived.     April 5, 2020

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1-4 lbs              

Mexico  Soconusco Finca San Carlos

With too many producers and their heirloom varietals on the brink of extinction in Mexico, we’re happy to offer a comeback story with this coffee from Chiapas. Finca San Carlos, located at the border between Mexico and Guatemala on the western slope of Volcán Tacaná, has a rich heritage that dates back to 1896. Alfred Klein’s story starts in 1996 when the grandson (Otto Hotzen) of the man who planted the first coffee trees at San Carlos offered to sell the farm to Alfred. Alfred had made his reputation in the coffee world as the guy who could restore old mill equipment and his work restoring mill equipment at San Carlos impressed Otto. For the next two decades Alfred worked hard to pay Otto, but San Carlos suffered from every possible consequence of climate disaster (wind, hail, and hurricanes), peso devaluation and skyrocketing inflation. At the bottom in 2004, Alfred lost ownership of San Carlos due to his inability to make the agreed payments to Otto. Alfred continued to manage San Carlos another decade for the Hotzen family and developed a strong relationship with Royal during this time. But by 2012, more than 85 percent of San Carlos had been destroyed by leaf rust. And now the comeback story: With some financial support from Royal, Alfred repurchased San Carlos from the Hotzen family in 2013. With his gift for restoring heirlooms, Alfred immediately began an aggressive plan to renovate San Carlos to its original luster, vintage mill equipment and heirloom varietals all included. Processing coffee at San Carlos has no compromises. Coffee cherry is carefully sorted, depulped with vintage vertical pulpers, slowly fermented for 48 hours in cold spring water, then double washed with a 48 hour soak before slowly drying the coffee on patios and raised beds. Although there is an abundance of spring water, Alfred has configured the mill to operate with 5,000 liters per day, which is recycled several times and then returned downstream, clean, pH balanced, and oxygenated thanks to a state-of-the-art water purification system and bio-digester. Alfred also runs his own dry mill using a series of 3 vintage catadores (wind channels) to classify his coffee. He explained that cherry selection and classification at the wet mill is so good that he does not need any more equipment in his dry mill to sort the coffee. Alfred’s wife handles all the export logistics from Tapachula, including refrigerated banana containers, which defy all the regular conventions of moving coffee across Mexico to Veracruz for milling and export. Alfred sourced this lot from small producers in Soconusco, a region with small farms west of the El Triunfo biosphere.This biosphere is a refuge for more than 800 plant species and 390 bird species that make their home in El Triunfo. .

Grower:          José Alejandro Solis | Finca Huixoc
Variety:          Bourbon, Caturra, Catuai, and Mundo Novo
Region:           La Democracia, Huehuetenango, Guatemala
Harvest:          October – February
Altitude:         1250 – 1740 meters
Soil:                 Clay minerals
Process:          Fully washed and dried in the sun
Certifications:            Rainforest
Arrived:          February 7, 2020
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1-4 Lbs.


Grower:     Cooperativa de de Caficultores de Dota R.L. (CoopeDota)
Variety:      Catuai, Caturra
Region:      Dota, San José, Costa Rica
Harvest:     October- February
Altitude:     1550 – 1950 meters
Process:    Eco-pulped and dried in the sun and mechanical driers
Arrived:       March 6, 2020

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1-4 lbs                  


Alejandro Solis’ unshakable drive to renovate Finca Huixoc (The name Huixoc, which means “spring water” in the Mam dialect) might come from his responsibility to preserve and improve upon what his grandfather left him. But it seems even more evident that he feels a responsibility to the families who have worked on the estates alongside his family over the generations. Alejandro as the demeanor of a university professor and he takes an academic approach to cultivating coffee in search of solutions to the impact of climate change that go way beyond the traditions passed down from his grandfather who established Huixoc a 320-acre estate in the 1940s. There is a culture of learning on the estates that goes beyond the classroom. Anacafé Guatemala’s National Coffee organization) has open access for conducting research on the estate. Alejandro also makes a point of having monthly seminars on conservation so that the families working and living around the estates can actively participate in protecting the natural resources.
For the last several years most of Alejandro's field work has been focused on aggressive farm renovation to recover from several years of severe leaf rust damage. He has increased his regular renovation plan from 5 percent of the estates per year to 8 percent per year. The efforts start in the nursery where Alejandro has invested in new technology, he calls tubitos (plastic tubes) to grow seedlings. The tubs are specially designed to be long enough to support an extended root-stem, which means a stronger plant to transplant of the estate. Unlike the traditional plastic bags, the tubitos are reusable and work well with organic compost made from coffee pulp. In addition to leaf rust damage, yields over the last two years have been reduced by record low rainfall, which has caused about 5 percent crop loss because the cherry dehydrates on the tree before it can fully mature. To account for the unpredictable drops in precipitation, he is replanting with wider spacing between rows and terracing the hillsides. He is also planting cover crops between rows to help fix nutrients in the soil and control erosion..

Jamaica Blue Mountain Grade 1 Clydesdale Estate - Not Available

This is the real deal folks, the creme de la creme. Jamaican Blue Mountain is a mild, subtle, gentle island coffee. This coffee defines smoothness. Outstanding balance and creamy milk chocolate tones. Keep the roast moderately light...
This barrel shipped coffee is sourced from family-owned farms located near the Saint Andrew parish nestled in the Grand Ridge of the Blue Mountains, Jamaica. Coffee produced in the Jamaican Blue Mountains has a protected designation of origin (PDO) because of the renowned reputation of Blue Mountain coffee.  Coffee is intercropped with banana, Inga, mango and many other shade trees. The Clydesdale wet-mill is the most modern in Jamaica with technology to recycle and treat water before returning it to the environment. The dry mill, located in an economically underprivileged part of Kingston, employees over 600 women to hand sort coffee.  In addition to the social impact from stable employment, funds are also invested in projects to support over 30 schools.
Clydesdale Blue Mountain Coffee
Clydesdale is a renowned coffee growing region located in the parish of St. Andrew - formerly the parish of Port Royal - at an average altitude of 1000 meters. It is nestled in the Grand Ridge which is home to Jamaica’s largest National Park and Forest reserve. The Clydesdale coffee region is located at the very center of the Blue Mountain coffee area, which is why we can say it is “ at the Heart of the Blue Mountains…”.


Costa Rica Familia Monge Black Honey Tarrazu-Not Available

This Fun stuff here, this black honey process coffee is juicy and ripe with load of notes ranging from concord grape and raisin to molasses and cinnamon.

Rather than fermenting and washing the coffee after pulping, honey processed (sometimes called pulped natural or less frequently semi-washed) coffees like this one are left to dry with a bit of the sticky fruit still intact. Color designations tend to indicate the amount of fruit left: white honeys have nearly none at all, while red honeys are the “classic” style and black honeys, such as this example, are left to dry with as much fruit as possible. The seeds are left with a little reddish hue still clinging to the silver skin and a lot of bold, fruity flavors.

The Monge Family runs a 12-acre farm, called La Esperanza Familia Monge. Rodolfo Monge has more than 40 years of experience cultivating coffee but has only been processing the families coffee for the last four years in large part because of his son Gustavo’s interest in creating traceability for his family's coffee. The farm now has its own micro-mill where cherry selection, depulping, and drying are meticulously executed with a focus on balancing environmental impact with expressive cup profiles. This honey processed coffee is an example of precisely executed methods of drying coffee while the mucilage remains attached to the bean, which reduces water consumption by eliminating the need to wash the mucilage from the bean. Only 50 bags are available of this sweet, peachy coffee. Get 'em while they're hot!!

Tasting Notes:  floral, herbal, lime, dried fruits, blackberry, honey, dark chocolate

​Primary Attributes
Sweetness:                          Jammy, Fructose
Acidity:                        Tart Tartaric & Citric; Mild Wine-like Acetic
Viscosity:                        Sticky, Thick
Cleanliness:                        Herbal & Fruited

REGION: Boquete
SUBREGION: Palmira, Jaramillo, and Quiel
PRODUCER: El Velo, Jaramillo, and Canas Verdes
VARIETY: Geisha​

Arrived:  September  19, 2019                
1 lb.               3 lbs.               5 lbs.               9 lbs.                  12+ lbs.

$38.00/lb.      $36.00/lb.       $34.00/lb.        $32.00/lb.           $30.00/lb.

New Lower Prices!!!  You can use these to get your weight discounts, but no additional discounts on these prices:

1 lb.                3 lbs.              5 lbs.                9 lbs.                  12 lbs.               20 lbs.

$22.00/lb.       $21.00/lb        $20.00/lb.        $19.00/lb.           $18.00/lb.         $17.00/lb.

Panama La Esmeralda Geisha "Private Collection"​-Not Available

This is an SHB EP grade Rain Forest Alliance certified Geisha variety coffee from Hacienda La Esmeralda, which is located in the Boquete region of Panama. This Geisha lot is part of Esmeralda's Private Collection which means it is comprised of the best Geisha microlot harvests from the farms of Jaramillo, El Velo and Cañas Verdes located at 1,600 – 1,800 masl
Esmeralda Private Collection is where to look for dependable, consistent Geisha coffee quality. Private Collection lots are made up of a blend of micro-lots from our Geisha producing farms, selected for the signature taste of high-altitude Geisha coffees.
Private Collection coffee is offered both washed and natural processed. For information regarding sales, contact us here.
Esmeralda Private Collection is grown at Jaramillo, Quiel and Cañas Verdes farms at 1,600 – 1,800 masl.
Esmeralda Private Collection coffees exhibit the classic aromatics that have made people from all over the world fall in love with Geisha coffee: floral, fruity, high citric acidity, bold cup and juicy body. Every coffee in Hacienda La Esmeralda is picked at the absolute peak of ripeness, and this in combination with Esmeralda Private Collection’s high altitude leads to a sweet, bright, delicious cup.
​Panama Esmeralda Private Collection Geisha represents a great bargain in one of the world's most expensive and sought after coffees -Esmeralda Special - which is sold only through an privately held, international auction for roasters. Each year for the past several years, Hacienda Esmeralda has held a private auction of their prized Geisha varietal, each Esmeralda Special lot coming from a specific plot of land on their farm. Altogether there is not much coffee, only about 20,000 pounds, which must fill a big demand from all corners of the world (this may sound like a lot but is only half of one shipping container). Competition for the coffee is fierce and prices go very high. By the time the coffee reaches roasters around the world it is not uncommon for it to sell for more than $100 per pound or $5 to $7 when sold by the cup.

El Salvador Vista Hermosa Honey Process Bourbon

El Salvador is the smallest and most densely inhabited country in Central America, with a population of 6,29 million and its capital is San Salvador.

Coffee was first farmed in El Salvador for home consumption in the beginning of the 19th century and slowly became one of their main exports and an integral part of its economy. Over 90% of coffee made in El Salvador is made in shaded farms, while 80% of the forests of El Salvador are related to shaded coffee plantations.

This is an SHG EP quality coffee from Vista Hermosa that is honey processsed. Vista Hermosa is located in the Llamatepec mountain range in a location that only receives between 6-7 hours of sun aroun 1100 masl. The coffee is cultivated in clay soil and dried on African beds. There is natural shade from the native Ingas tree family. Vista Hermosa is 22 ha and cultivate Bourbon variety. Honey processing indicates a semi-washed process where the skin and pulp are removed, but some or all of the mucilage remains during drying

Colombia  San Augustin Gabriel Munoz Geisha-Not Available


​Arrivals from Huila are always a special treat and even more so when they are fully traceable to a particular producer. Gabriel Muñoz produced this micro-lot on his 2.5-acre farm called Los Alerces in the municipality of Pitalito where he lives with his wife and their two daughters. Gabriel has only been working in coffee for three years, but he took a bold first step when he decided to plant Geisha. He also made sure to intercropped his coffee with avocado trees, which helps him better manage the health of his farm and provides his family with another source of income. Gabriel has his own micro-mill where he carefully harvests cherries, then hand sorts and floats them to remove damaged and less dense beans before depulping and fermenting for 36 hours. After this, he washes the coffee to remove the mucilage and then gently dries it on raised beds over a period of 3 weeks. While Gabriel has designed farm management and post-harvest solutions to fit his needs, he also has a strong alliance to bring his coffee to the international market and earn fair prices. He has partnered with an exporting company called San Miguel, a family owned company based in Huila that focuses on bringing traceable individual farmer micro-lots to the international market. The partnership has helped Gabriel increase earnings from coffee sales, which means he can reinvest in his farm and strengthen his family’s livelihood.

Arrived:  September 19, 2019

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1 -4 lbs.


Brazil Fazenda Zaroca Sul de Minas Brazil 2019

It is not very often that I (or you) get a chance to buy a “Cup of Excellence” winning coffee.  I bought some, now is you chance…
Cup of Excellence:    A competition with 300 entries yields an average of 9,000 analyzed cups, with each “Top 30” coffee being cupped at least 120 times. This process ensures elite top-quality consistent coffees enter the COE auction.The winning lots are the top 30 coffees that scored above an 87 by the Cup of Excellence.
Minas Gerais is the largest of the three major Brazilian growing regions with six micro-regions, which account for 50 percent of Brazil’s production. From this volume of coffee, we have plucked a special treat traceable to a single estate in the South of Minas Gerais, which is known for its rolling hills and uneven terrain lending to farms that are small to medium in size. Gilberto Basilio has a 400-acre estate in the Três Pontas, micro region where coffee cherry is harvested by hand, floated to remove less dense and damaged coffee, and then placed in a “static box” designed to control fermentation with the introduction of alternating periods of warm and cold area flow to carefully reduce moisture. After 7 days in the static box, coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture and then carefully stored until it is time for milling and export. Preparation for export takes place through Cocatrel, an export company established in 1961 that works with 5,000 producers. At the Cocatrel dry mill, traceability and cupping analysis is used to identify vibrant regional profiles. Gilberto’s was recognized in Brazil’s 2019 Cup of Excellence competition with a 19th place finish

Grower:           Gilberto Basilio | Zaroca Estate
Variety:           Topazio, Yellow Bourbon, and Yellow Catuai
Region:            Três Pontas, South of Minas Gerais, Brazil
Harvest:          July - September
Altitude:          1180 meters
Soil:                  Clay Minerals
Process:           Coffee cherry is harvested by hand, floated to remove less dense and damaged coffee, and then placed in a “static box” designed to control fermentation with the introduction of alternating periods of warm and cold area flow to carefully reduce moisture. After 7 days the static box, coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture and then carefully stored until it is time for milling and export.

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1-4 lbs              


This coffee is sourced from family-owned farms organized around Promotora de Desarrollo Cooperativo de Las Segovias (PRODECOOP), an umbrella cooperative operating in the departments of Esteli, Madriz and Nueva Segovia, Nicaragua.  PRODECOOP operates a centrally located dry mill facility and cupping lab where coffee is received, processed and selected for export.  In addition to marketing coffee internationally, PRODECOOP provides producers with financing, training, and technical assistance to improve coffee quality. PRODECOOP also strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education.
Nicaraguan coffee has more body than most Central Americans, and less acidity. It is smooth, pleasant, a little bit citrus in lighter roasts, but with a clean aftertaste. A little bit nutty/cocoa in medium roasts. Gets a little bit thinner in dark roasts, but it's not bad by any means. It won't wow anybody, but it doesn't have defects in the taste.  The lack of complexity and acidity makes it a fantastic choice for adding flavoring to. Roast the bean just to the end of the 1st cracks, around 400 degrees, and add the flavoring of your choice.
 Because it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second crack.
Grower:                       Promotora de Desarrollo Cooperativo de Las Segovias (PRODECOOP)
Variety:                       Bourbon, Catuai, Caturra, and Typica
Region :                       Estelí, Madriz, and Nueva Segovia, Nicaragua
Harvest:                      October - March
Altitude:                      1100 – 1800 meters
Soil:                             Clay minerals
Process:                       Fully washed and dried in the sun
Certifications:             Organic
Arrived:                         April 5, 20209

See Home Page for Quantity Discounts
1 - 4 pounds              

Grower:                        Coffee Producers from Saint Andrew Parish, Jamaica
Variety:                        Blue Mountain
Region:                        Saint Andrew Parish, Jamaica
Harvest:                        October – February
Altitude:                        1000 meters
Soil:                                    Volcanic loam
Process:                        Fully washed and dried in the sun
Arrived:                         January 25, 2020

Go to Home Page for Quantity Discounts                                                                    
1 lb          3 lbs            5 lbs         9 lbs.          12 lbs.
$33.00      $31.00 .      $29.00      $27.00 .      $25.00    


We fell in love with this coffee’s instant charm on the cupping table, and its ease of use in many applications. It’s so sweet and clean, elegant and classy without being flashy. Honeydew melon, rosewater, and red grape top the list of gentle fruit notes, each accompanied by a delicate sweetness and pristine juiciness.
Santa Maria is home to one of Costa Rica’s finest cooperatives, Coopedota. It is the world’s first certified carbon-neutral coffee exporter, but it’s much more than just a supplier with a great certification. Recently retired Director Roberto Mata built up an amazing industry, integrating social services and environmental protections while producing some of the highest quality coffee available in Costa Rica.

CoopeDota’s farms stretch deep into central Costa Rica and while they produce a significant volume, they also are deeply invested in highlighting exceptional microlots. Coopedota provides members with educational opportunities in addition to access to wet and dry milling services, yet the outreach extends far beyond processing: coffee by-products are used to fuel the mechanical drying guardiolas and water use during processing is reduced by using eco-pulpers. The cooperative manages trash pickup in the city of Santa Maria de Dota, and has been able to repurpose waste into renewable forms of energy. They also roast their own coffee and operate three cafes and a cupper/barista training center.

SUBREGION                       Concepción de Ataco, Ahuachapan, El Salvador
FARM NAME                       Vista Hermosa
PROCESSING                      Honey Processed
BAG TYPE                          Grain Pro / Ecotact
Varietal                             Bourbon
COFFEE GRADE                   SHG
GROWING ALTITUDE            1100-1300m
Arrived                               May 10, 2020

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1-4 lbs              

Importers cupping notes:

Grower:          Small producers in Siltepec | Alfred Klein
Variety:          Maragogipe
Region :           Chiapas, Mexico
Harvest:          October – March
Altitude:         1100 – 1350 meters
Soil:                 Clay minerals
Process:          Fully washed and dried in the sun

Arrived:          April 3, 2020

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1-4 lbs              


Honduras Finca Liquidambar Yellow Honey Organic – Not Available

Origin: Roberto Salazar
Finca Liquidambar

Finca Liquidambar, located in San Marcos Honduras, is a farm which through its innovative experiments has pioneered new organic fertilizers which have been adopted by many other farmers in the surrounding area. Roberto is very passionate about producing coffee in an environmental manner and is always looking for new ways of producing better coffee organically. He is also passionate about exploring new methods of processing coffee and this season has produced washed, honey & natural coffee from his farm.

Finca Liquidambar is an experimental farm that has pioneered new methods of producing organic coffee. This stunning yellow honey processed beans are  packed full of strawberries & cream with a sweet maple syrup finish.

This is a true  Micro Lot as only 13 bags were available of which I bought 2.


GRAINPRO is produced by José Toribio Vásquez and milled as a micro-lot at RAOS (Cooperativa Regional de Agricultores Orgánicos de la Sierra) where José Toribio is a member. José Toribio and his wife own a three acre farm located in Marcala a municipality within the department of La Paz, Honduras. José Toribio and his family have been cultivating coffee since 1996 and selling their coffee as a conventional commodity. Coffee is the main source of income for José Toribio and his family, and the premium for producing specialty coffee is going to help them to raise their two daughters.

Yellow Honey processed coffees consist of at least 50% of the sticky mucilage kept intact after they have been picked from the cherries and left to dry.  These beans are fully exposed to sunlight with a drying period of 8 days.  Yellow Honey processed coffees are the fastest to dry of all honey coffees due to their full exposure to the sun..




Costa Rican El Poeta SHB - EP

It is sourced from family-owned farms located near San Rafael de San Ramón within the province of Alajuela, Costa Rica. Producers collaborate with an export company called Café de Altura de San Ramón Especial S.A. to gain access to technical support for best agricultural practices. The partnership has helped to improve quality, increase earnings from coffee sales, and strengthen family livelihoods.
Ticos have a way of producing coffee with special intensity and a level of rhythmic precision. Its pure poetry and there’s no surprise that this lot is called El Poeta. It begins and ends with Cafe de Altura de San Ramon, which owns and operates a state-of-the-art mill designed to receive cherries from many small farms and consistently process this well balanced regional blend. Cherries are placed in a large tank with water to remove the less denses and damaged beans that float. Next the cherries are depulped and pass through a demucilager that mechanically strips the mucilage from the beans.  All of this is done with a recycling water system. The washed beans move down from the wet-mill through a long elevated conveyor belt into a machine that uses forced air to shed any remaining water. The coffee then passes through a series of dryers to gently reduce the moisture to 11 percent. All of this happens in a matter of just over 72 hours, which seems fast until you stop to consider that not a minute is wasted in the process. After all this, the coffee is rested for a period of at least a month in silos and then milled for export with another equally impressive series of machines dedicated to dehulling and sorting green beans by weight and color. With every detail of the post harvest operation covered, producers can turn their full attention to farm management practices with a special emphasis on sustainable practices.

Tasting Notes: Bright floral notes balancing with nuttier more chocolaty undertones. Medium bodied and clean. A great example of a Costa profile. A sweeter edge to this cup but it doesn’t linger, the dryer nuttiness is what stays on the tongue.

Grower           Gabriel Muñoz
Variety            Gesha
Region            San Agustín, Huila, Colombia
Harvest           May – July 2019
Altitude          1850 meters
Soil                  Sandy loam
Process           Fully washed and dried under canopy that provides protection from rain
Arrived:          February 7, 2020.

See Home Page for Quantity Discounts:
1 - 4 lbs .                                                                



Cooperatives have long defined the coffee culture of Peru, where the bulk of production comes from small farms owned and managed by indigenous people who follow organic farm management practice attuned to their cultural connection with the land. A perfect example is Central Fronteriza del Norte de Cafetaleros (CENFROCAFE), which is an umbrella cooperative established in 1999 that supports 84 local producer associations and 3,000 coffee producers in the northern highlands of the Cajamarca growing region. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills. After processing, the cooperative carries out activities that often go unnoticed but are crucial for small producers. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through CENFROCAFE, which ensures traceability and quality control throughout the post-harvest process. CENFROCAFE also provides producers with financing, training, and technical assistance to improve coffee quality. Investments in social programs on a larger and more impactful scale, using the collective resources generated from the sale of coffee, are implemented through CENFROCAFE. Environmental training programs, healthcare initiatives, life insurance, and educational opportunities are just some of the ways the cooperative strives to improve the quality of life for coffee producers and their families. 

Grower:                    Central Fronteriza del Norte de Cafetaleros (CENFROCAFE)
Variety:                     Bourbon, Catimor, Caturra, Mundo Novo, Pache, and Typica
Region:                      San Ignacio, Cajamarca, Peru
Harvest:                    April - September
Altitude:                    1250 – 1800 masl
Soil:                            Volcanic loam
Process:                    Fully washed and dried in the sun
Arrived:                     April 3, 2020

Variety:                         Icatu, Pacas, Catuai, IH-90, Pacamara
Processing:                     Yellow honey process
 Certifications:             Organic EU
Crop:                                    2019
Arrived:                        May 9, 2019

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1-4 lbs             

Grower:                        José Toribio Vásquez
Variety:                        Bourbon, Catuai, Pache, and Pacas
Region            :                        Marcala, La Paz, Honduras
Harvest:                        November - March
Altitude:                        1560 meters
Soil:                                    Clay minerals
Process:                        Semi washed (Honey process), wet hulled and dried in sun
Certifications:                        Organic

Arrived:                         April 3, 2020

See Home Page for Quantity Discounts
1-4 lbs               


Background Details:
HONDURAS ORGANIC OCOTEPEQUE SHG EP is sourced from family-owned farms organized around Café Ventura, located in the community of El Playón within the municipality of San Marcos in the department of Ocotepeque, Honduras. Café Ventura is owned and operated by Lurvin Ventura and his family, who have been cultivating coffee since 1970 and started to export coffee in 2012. In addition to helping small producers to improve quality and export coffee, Café Ventura donated land for the construction of a kindergarten in El Playón and purchased water filters for the local elementary schools. Producers working with Café Ventura also diversify their income growing corn, beans, and vegetables.

Grower:                        37 coffee producers from Ocotepeque
Variety:                        Bourbon, Caturra, Icatu, Ihcafe 90, Pacas, and Lempira
Region:                        Ocotepeque, Honduras
Harvest:                        November - March
Altitude:                        1100 – 1750 meters
Soil:                                    Clay minerals
Process:                        Fully washed and dried in the sun
Certifications:                        Decaf, Organic
Crop:                                    2019