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:         2020
Arrived:             July 11, 2020 

See Home Page for Quantity Discounts                                                            
1-4 lbs .            $7.00

Panama La Esmeralda Geisha 1500 - Available Now!!!


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.
WHERE IT GROWS
Esmeralda Private Collection is grown at Jaramillo, Quiel and Cañas Verdes farms at 1,600 – 1,800 masl.
ATTRIBUTES
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.

Colombia Huila San Agustine  High Altitude


Huila is a region in the south west of Colombia that lies between the Eastern and Central mountain ranges. It is also home to Colombia’s second highest peak: the Nevado del Huila volcano.
The climate combined with the rich volcanic & fertile soil results in an ideal coffee growing environment.
San Agustin is a small town in Huia which is very famous for growing coffee. Many farms in the area are small with each farm only producing 40-60 bags per year. Many COE winners are actually from this small town.
Colombia Huila San Agustin Grainpro is sourced from family-owned farms organized around Proyecto San Agustín, a selection of 35 producers who live in the community of San Francisco within the municipality of Pitalito in the department of Huila, Colombia. Proyecto San Agustín was established in 2016 to focus on quality coffee production and to establish direct trade relationships. Proyecto San Agustín works in collaboration with an export company called Lohas Beans to establish connections in the specialty coffee market, which has improved coffee prices for its members and enables farmers to reinvest in their farms and provide for their families. Lohas Beans has also helped producers gain access to technical support for best agricultural practices and innovative coffee processing methods.

Importers cupping notes:  Lemon zest, mango, caramel, milk chocolate

Costa Rica Familia Monge Black Honey Tarrazu 


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

El Salvador La Chiltota Red Honey Pacamara


Pacamara is a Salvadoran cultivar, released in the 1970s but worked on for more than 30 years prior to that at the Genetic Department of the Salvadoran Institute for Coffee Research (ISIC). Despite accounting for less than 1% of El Salvador’s coffee plants, Pacamara has developed a cult following among specialty roasters. Interestingly, the quality report that accompanied its release recommended processing it as a natural for best results. An odd hybrid, Pacamara’s parents are the dwarf Bourbon Pacas and the giant Typica Maragogipe. Pacamara retains the large leaf and bean size of Maragogipe.
El Salvador is a country enjoying a coffee renaissance. The civil war has been over for nearly three decades and subsequent decades of violence has begun to wane. Leaf rust is ever present, but renovation strategies have curbed the crisis. Almost everybody here possesses the coffee know-how drawn from three or four generations. There are simply no limits to the ways this generation of El Salvadoran producers has embraced the specialty coffee market with the duality of tradition and innovation. This is exactly the way Anny Ruth Pimentel has managed her family’s estate in El Boquerón on the Quezaltepec Volcano. She continues to cultivate traditional varieties like Pacamara and relies on shade trees to protect the ecology of the estate. During the harvest a great deal of care and focus is dedicated to instituting careful brix measurements to understand optimum ripeness before picking. The harvest is so precise that every lot can be traced to a specific day and section of the estate. This particular lot of Pacamara was selected from a 5-acre section of the estate called La Chiltota. Anny Ruth also takes steps, uncommon in El Salvador, to control the entire post-harvest operation all the way through exporting and marketing. Harvested cherries are taken to a fully equipped mill called Loma La Gloria located at the bottom of the estate. Using recirculating water, the harvested cherries are floated to remove less dense and damaged coffee. Access to water is so limited that all of the coffee at Loma La Gloria is processed without water either as a honey or a natural. This particular honey processed lot was depulped and placed directly on patios with the mucilage still attached and then expertly dried over a period of 26 days. The dried coffee is stored, evaluated at the cupping lab and then milled for export, which all takes place at Loma La Gloria.
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Importers cupping notes:
PAPAYA, TOFFEE, FLORAL, BROWNIE

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

See Home Page for Quantity Discounts
1-4 lbs              
$5.50                

   

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.


Harvest                       January - February
Altitude                       1380 meters
Soil                              Volcanic loam
Process.                       Pulped natural (Honey) and dried in the sun on patios and elevated tables
Arrived:                       MAY 30, 2020


See Home Page for Quantity Discounts
1 -4 lbs.

$5.75           



Grower.          Anny Ruth Pimental | Beneficio Loma La Gloria | La Chiltota
Variety.           Pacamara
Region.            El Boquerón, Quetzaltepec, La Libertad, El Salvador
Harvest            February - March 2020
Altitude           1500 -1600 masl
Soil                  Clay minerals
Process            Red Honey Process: Pulped using recycled water after floating ripe cherries, then dried on patios and raised beds in the sun
Crop                2020
Arrived            August 1, 2020

See Home Page for Quantity Discounts
1-4 lbs              
$7.25                

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

See Home Page for Quantity Discounts
1-4 lbs             
 $6.25              


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


See Home Page for Quantity Discounts

1-4 lbs              
$4.75                


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.


Guatemala Antigua Bella Carmona


Luis Pedro Zelaya has earned a lot of attention around the cupping table and among learned coffee professionals. He has four generations of Guatemalan coffee culture pulsing through his veins and an Agribusiness degree from the renowned University of Zamorano. His stellar professional reputation for producing world-class coffees is drawn from his ability to implement precise farm management and post-harvest processing decisions. The perennial arrival of the Bella Carmona lots personifies the combined execution of all the fundamentals. The process starts at the Zelaya’s family farm, Hacienda Carmona. where plant nutrition, pruning, and pest management are superb, which results in a selection of exquisite coffee cherries. At Bella Vista, the location of wet and dry-mill, Luis Pedro and his team meticulously process fully traceable lots by harvest date, location, variety, and altitude. Coffee is depulped, fermented, and washed in a very traditional way perfected over the last 100 years. Then the coffee is gradually dried in a controlled environment designed to protect cup quality. Raised drying beds and sensor controlled airflow permit a more uniform drying process and an additional opportunity for hand sorting parchment as it dries. The same focus on sorting and quality control is executed through to the final export stage. Bella Vista’s dry-mill has also been specifically designed for sorting high quality micro-lots. Bella Carmona is produced in the Antigua region, which has a protected designation of origin (PDO) established because of Antigua’s renowned coffee reputation..

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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


Grower               35 smallholder coffee farmers organized around Proyecto San Agustín
Variety               Caturra, Typica
Region                San Francisco, Pitalito, Huila, Colombia
Harvest               October - December 2018
Altitude              1750 masl
Soil                      Sandy loam
Process                Fully washed after pulping and fermenting, then dried under solar protection

See Home Page for Quantity Discounts
1-4 lbs             
$5.50               

 

Colombia Huila Tolima High Altitude


A premium brand specialty coffee, 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 is a project coffee between two very prestigious mills to create a very high cup scoring yet consistent Colombian offering. Boy I tell you they did one heck of a good job. Very nice prep and very highly rated cup – a gem of a bean and a great find.
The high altitudes and rich soil help put coffee from Tolima on the board for awards: in 2015, the district garnered three of the top four awards for the Colombian Cup of Excellence competition, securing 1st, 3rd, and 4th places.
Tasting Notes:
A great super fresh and clean Colombian, a perfect example of what a Colombian should be. Full bodied, crisp acidity and a very clean strong cup. Great chocolate tones and a slightly dry nutty finish. Lighter roasts will show a little bit of acidity, which some will like but may be a little too floral for fuller roast fans. Medium roasts are very well balanced with just a tiny hint of acidity. Dark roasts are thick and creamy with traditional Colombian smoky, nutty and chocolaty tones.
Roasting Notes:
Very easy to roast – roasts very even and tasty from light to dark. A bit acidic at super light roasts but many will like it light – more traditionally I would go closer to 2nd crack than 1st, much more balanced tones and fuller bodied. Works dark as well but no soft fruit note, full bodied chocolaty and smoky...

REGION: Boquete
SUBREGION: Palmira, Jaramillo, and Quiel
PRODUCER: El Velo, Jaramillo, and Canas Verdes
PROCESSING: Washed
COFFEE GRADE: SHB EP
GROWING ALTITUDE: 1600-1800m
VARIETY: Geisha​

Arrived:  September  19, 2020 

 No additional discounts will apply.  You may, however, use the weight to determine discounts for other beans (see home page).            
1 lb.               3 lbs.               5 lbs.               9 lbs.                  12+ lbs.

$35.00/lb.      $33.00/lb.       $31.00/lb.        $29.00/lb.           $27.00/lb.


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


See Home Page for Quantity Discounts
1-4 lbs                  
$6.50                 


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…”.
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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               
$5.25                 


Grower.            Alexander Martinez, Carminda Vásquez, Celso Sorto, Mario Vásquez, Max Anibal Vásquez, Santiago Pérez and Santiago López
Variety.            Bourbon
Region              Santa Elena, La Paz, Honduras
Harvest             January - March
Altitude             1500 - 1750 masl
Soil                    Clay minerals
Process              Fully washed after pulping and fermenting, then dried on raised beds under solar canopy
Arrived              August 1, 2020

See Home Page for Quantity Discounts
1-4 lbs        
$5.75          


Grower: Selected farmers from Tolima and Huila
Variety               Caturra, Typica
Region                Tolima & Huila, Colombia
Harvest               October - December 2018
Altitude               1750 masl
Soil                      Sandy loam
Process                Fully washed after pulping and fermenting, then dried under solar protection.
Arrived:               July 11, 2020

Please check Home Page for Quantity Discounts

1-4 lbs                      

$4.25                               



See Home Page for Quantity Discounts
1-4 lbs                  
$6.25                 

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

Go to Home Page for Quantity Discounts
1-4 lbs               
$5.25                 

Americas​               

COSTA RICA DOTA El Vapor  


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.

Brazil Fazenda Zaroca Sul de Minas Brazil


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.

See Home Page for Quantity Discounts
1-4 lbs              
$5.75                


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 .                                                                

$11.00                                                        



PERU CENFROCAFE ORGANIC DECAF SELECT WATER PROCESS 

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:                     JULY 11, 2020

HONDURAS ORGANIC JOSE TORIBIO VASQUEZ YELLOW Honey


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..


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Grower                            Luis Pedro Zelaya Zamora
Variety.                           Bourbon, Caturra
Region                             Antigua Guatemala, Sacatepéquez, Guatemala
Harvest                            October - February
Altitude                           1500 – 1650 masl
Soil                                  Volcanic loam
Process                             Fully washed and dried on patios and elevated tables inside solar dryers that provide protection from the rain
Crop Year                         2020
Arrived                             September 19,2020


Please see Home Page for Quantity Discounts

1-4 Lbs.

$6.75

Honduras Santa Elena Catracha Bourbon Blend 


Catracha Bourbon is a community blend of bourbon selected from Alexander Martinez, Carminda Vásquez, Celso Sorto, Mario Vásquez, Max Anibal Vásquez, Santiago Pérez, and Santiago López. Each producer attends monthly workshops to learn farm management practices such as applying lime to control the pH of the soil, fertilizing with organic compost, and spraying organic fungicides to control levels of leaf rust. They have also learned to process coffee using the same procedures at each individual micro-mill to depulp, ferment and dry coffee before delivering it to Catracha Coffee. These actions have improved the health of the farm and the quality of coffee production. Each producer is paid a premium based on the quality of their coffee. This extra income increases each producer’s capacity to reinvest in their farm, and overtime, increase their standard of living. Mayra Orellana-Powell founded Catracha Coffee Company to connect her coffee growing community with roasters. Nearly ten years later, Catracha Coffee has gained momentum with more than 80 producers and 20 roasters working together on sustainable relationships and a profit-sharing model, which has consistently paid at least $2.00 per pound directly to producers. The sale of Catracha Coffee also creates income for a non-profit called Catracha Community (a 501(1)(c)(3) nonprofit), which invests in income diversification opportunities without taking resources from a farmer’s bottom line. Catracha Community host weekly workshops for women and youth to learn craft making skills. Like the coffee, the focus is on quality.


MEXICO ALTURA SILTEPEC FINCA SAN CARLOS MARAGOGIPE-Not Available
 

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.

Nicaragua ORGANIC RIO COCO SHG - Not Available


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              
 $5.50            

COSTA RICA FINCA OLMAN VARGAS BLACK HONEY


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.


Costa Rica Finca Olman Vargas Black Honey GrainPro is sourced from a family-owned farm located in the canton of San Ramon within the province of Alajuela, Costa Rica. The 22-acre farm is owned and managed by Olman Vargas.  Olman uses his own micro-mill where cherry selection, depulping, and drying are meticulously executed. 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.  The process reduces the environmental impact, and at the same time, preserves an expressive cup profile.

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Colombia  San Augustin Gabriel Munoz Geisha-Not Available

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​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.



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