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.



Grower                        César Araúz | Finca Las Brumas
Variety                        Catuai, Caturra, Geusha, and San Ramon
Region                         Santa Clara, Renacimiento, Chiriqui, Boquete Panama
Harvest                        October - March
Altitude                       1360 – 1490 masl
Soil                              Volcanic loam
Process                        Fully washed and dried in the sun and mechanical driers
Arrived                        March 15, 2021


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

Brazil Sito da Torre Peaberry Honey Process-Not available


This is a smaller beaned coffee, mostly peaberries but a couple smaller flat beans included in the screen as well. Fresh coffee with good sweetness, hints of acidity and a clean cup from an award winning farm.  Works nicely as a blend base or a daily drinker.
Coming from Fazenda Sitio da Torre, located in the Mantiqueira de Minas region, a protected origin within the state of Minas Gerais, Brazil. Álvaro Antônio Pereira Coli has managed Sitio da Torre for 20 years, the same land that his great-grandfather purchased in the late 1800s when he immigrated from Italy. Álvaro has built an impressive reputation for quality consistently recognized in the Brazil Cup of the Excellence competitions over the last decade.

Tasting Notes: I like many of these smaller bean screens, they seem to carry a little simpler profile but often a much sweeter edge. Lighter roasts have some clear citric lemony acidity and a more neutral and traditionally Brazilian nutty and chocolaty factor. Medium roasts bring out a fuller body and mute the more acidic tones of the cup pretty quickly as one gets closer to 2nd crack than first. Into second crack will add some strong smoky tones but it compliments the more nutty cup profile nicely.
Roasting Notes: For single origin drinking a city+ to full city roast will be the way to go, gets some crisp lighter tones balancing nicely with the darker tones. For blending or espresso, usually best to stick with the full city roasting to make it more of a neutral nutty/chocolaty base. Smaller beaned and a bit chaff heavy.

Importers cupping notes:  APRICOT, ALMOND BUTTER, DARK CHOCOLATE, CLOVE


Grower                    Álvaro Antônio Pereira Coli | Fazenda Sitio da Torre
Variety                    Yellow Catuai
Region                     Mantiqueira Region, Minas Gerais, Brazil
Harvest                    May - September
Altitude                   1100 - 1300 masl
Soil                          Clay minerals
Process.                   Pulped natural (Honey) and dried in the sun
Crop                         2020
Arrived                     January 23, 2021
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See Home Page for Quantity Discounts
1-4 lbs              
$5.50                


Colombia Huila Agostino Forest 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...

Peru Sol Y DECAF Certified ORGANIC Green Coffee Beans Water Process


Peru, 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. 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. Simultaneously, cooperatives carry out activities that often go unnoticed but are crucial for small producers. These cooperatives are often divided into smaller locally run organizations, larger regional organizations, and even larger umbrella organizations. The local cooperatives focus on training producers in best organic practices and invest in basic infrastructure needs like road improvements and establishing local warehouses. The regional cooperatives focus on creating micro-credit for producers and investing in social programs on a larger and more impactful scale, using the collective resources generated from the sale of coffee. Environmental training programs, healthcare initiatives, life insurance, and educational opportunities are just some of the ways these cooperatives strive to improve the quality of life for coffee producers and their families. Cooperativa de Servicios Multiples Sol y Café Ltda (Sol y Café) is a regional cooperative that works directly with 58 local organizations and more than 1000 producer-members in the provinces of Jaén and San Ignacio in the department of Cajamarca, Peru. Sol y Café provides producers with financing, trai ning, and technical assistance to improve coffee quality. The cooperative has also established a centralized coffee nursery to support farm renovation initiatives. As a way to diversify income, Sol y Café supports producers who also cultivate rice and cacao. Sol y Café collaborates with Cooperativa Agrícola de Servicios Múltiples Norandino (Norandino), an umbrella cooperative that prepares coffee for export and ensures traceability and quality control throughout the post-harvest process. Norandino boasts one of the most state-of-the-art dry mill operations in Northern Peru along with a fully staffed and SCA certified cupping lab equipped to cup through thousands of samples and identify the potential for every coffee that is received. The cupping lab also serves as a training facility for the entire region and a place to take the Q certification exam..

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COSTA RICA DOTA El Vapor-Not Available  


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.

Guatemala Antigua Decaf SHB Select Water Processe​d


This is a decaffeinated coffee using a Water process.  No chemicals are used in this process.
Guatemala SHB Royal Select Water Decaf is sourced from lots that the Royal team has selected based on cupping evaluations. After selection, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The beans are then introduced to a solution concentrated with coffee solubles that extract the caffeine without extracting the coffee's particular flavor.
Guatemala SHB is sourced from farms located more than 4,500 feet (1,372 meters) above sea level. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes. 

Importers Cupping notes:  CARAMEL, CHOCOLATE FUDGE, MALT, SYRUPY. 


Grower                             Producers from Guatemala
Variety                             Bourbon, Catuai, Caturra, and Typica
Region                             Guatemala
Harvest                            October - February
Altitude                           1372 - 1539 masl
Soil                                   Volcanic loam / Clay minerals
Process                             Fully washed and dried in the sun        
Crop                                  2020
Arrived                               November 21, 2020
Certifications                      Decaf



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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Americas​               

Guatemala Las Moritas Lot 1674 Pacamara - BIG Beans


Cherry from Las Moritas is taken to La Esperanza, a mill with its own storied history of receiving and processing cherry. Fermentation tanks at La Esperanza, located in an enclosed building, are often heated with the same forced air used to heat the mechanical dryers to maintain a relatively consistent 36-hour fermentation protocol despite sporadically cold conditions in Antigua. Coffee is washed mechanically after fermentation and then pumped to a silo to remove water and pre-dry. The mill is equipped with mechanical dryers (guardiolas) and patios. Water is well managed and properly treated. Dried parchment is taken to San Isabel, a dry mill in Guatemala City.

 San Isabel is equipped with multiple pieces of equipment to sort green coffee typical in most dry mills, such as, gravity beds, screens and electronic eyes. The mill also has a piece of equipment called a catadora, which is placed immediately after the dehuller and operates like a wind channel to remove broken and less dense coffee beans. Mild weather in Guatemala City provides ideal conditions for storing parchment in the house until it is time to export.

Importers cupping notes:  Citrus, caramel, green grape, cocoa powder, baked apple .

Grower                Jose Higinio Gómez and his wife Aura Libia de Jesús Gómez | Finca Las Moritas
Variety                 Pacamara
Region                  San Antonio La Paz, El Progreso, Guatemala
Harvest                 November- February
Altitude                1200 - 1800 meters
Soil                       Volcanic loam
Process                 Fully washed and dried in the sun
CROP YEAR            2019
Arrived                  May 15, 2021

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


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                 



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
Altitude               1750 masl
Soil                      Sandy loam
Process                Fully washed after pulping and fermenting, then dried under solar protection.
Arrived:               April 9, 2021

Please check Home Page for Quantity Discounts

1-4 lbs                      

$5.75                               


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Grower                      Granja La Esperanza | Rigoberto and Luis Herrera
Process                      Fully washed and dried in mechanical dryers
Variety                      Colombia, Caturra
Region                       Valle del Cauca, Colombia
Altitude                      1430 - 1760 masl
Soil                             Sandy Loam
Crop                           2020
Arrived                       November 21, 2020
See Home Page for Quantity Discounts
1-4 lbs             
$6.25               

 


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                

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           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                                                        



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:             November 21, 2020 

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


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

Colombia Granja Valle de Cauca La Esperanza Estate 


These neighboring departments, like Nariño to the south, run from the Andes to the pacific coast, and the producer groups surrounding the Popayán, the department’s iconic capital city, include some of the south’s most approachable nougaty and mango-sweet coffees. In the case of Granja La Esperanza, one of Colombia’s most progressive estates, the coffees we carry each year showcase a broad spectrum of possibilities.
What’s next? That’s a question we get to ask every year of brothers Rigoberto and Luis Herrera who own Café Granja La Esperanza a renowned Colombian export company consisting of four distinct farms: Cerro Azul, Las Margaritas, La Esperanza, Potosi, and Hawaii. Following in the footsteps of their father, who first brought Bourbon to the farms in 1945, Rigoberto and Luis have assembled an amazing collection of varieties for cultivation in the department of Valle de Cauca. Meticulous management of the various micro-climates throughout the four farms has provided optimum adaptability and exceptional cherry maturation for each of these varieties. The brothers have also embraced innovation for their wet and dry mill operation to reduce water and fossil fuel consumption. And we have come to expect any combination of processing strategies to charm our taste buds. This washed Colombian/Caturra lot from Finca La Esperanza is proof that sticking to the fundamentals makes yummy coffee. After harvesting, cherries are hand sorted and floated to remove less dense and damaged beans, then depulped, fermented for 24 hours, washed and mechanically dried with low heat for 48 hours
Importers cupping notes:  FLORAL, BLACK LICORICE, SWEET BREAD PASTRY, CHOCOLATE

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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Costa Rica Familia Monge Black Honey Tarrazu - Available Mid-Late April


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-Not Available 


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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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                             November 21,2020


Please see Home Page for Quantity Discounts

1-4 Lbs.

$6.75

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.

Panama La Esmeralda Geisha 1500 - 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.
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.


Grower                  Roberto Montero
Variety                  Caturra, Catuai
Region                   Coto Brus, Puntarenas, Costa Rica
Harvest                  October – February
Altitude                  1200 – 1500 meters
Soil                         Volcanic loam
Process                   Fully washed and dried in the sun and mechanical driers
Certifications          Organic
Arrived                   November 2, 2020

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1-4 lbs              
$6.25                


Costa Rica Hacienda Amistad Organic SHP- EP-Not Available


Hacienda la Amistad shines not only in the cup, but in its commitment to the environment and community. It’s remarkable that 97% of the land that Roberto Montero’s grandfather first purchased in the early 1900s has been dedicated to forest preservation, with 6,000 of the original 10,000 hectares given back to the government of Costa Rica for the for the preservation of La Amistad International Park, the largest natural reserve in Central America. 

With the 4,000 hectares that have remained in this third-generation coffee farmer’s possession, Montero has dedicated 300 hectares to organic coffee production and most of the rest is forested and teeming with wildlife. Roberto’s commitment to organic farming pairs harmoniously with his commitment to his community. La Amistad’s proximity to the border of Panama has attracted many indigenous people from that country who come to the farm during harvest season with their entire families. Roberto ensures their needs are met by providing housing and free access to medical care for the seasonal pickers.

 Roberto also takes pride in his ability to provide more than 100 full-time jobs to his neighbors from Las Mellizas, not only in coffee cultivation, but also in the dried fruit operation that he runs year-round at La Amistad. Roberto hosts an annual employee celebration to recognize all their hard work and he also distributes school supplies to their children each year before school starts. 

Tasting Notes:  APRICOT, DRIED MANGO, CARAMEL.

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Grower            Cooperativa de Servicios Multiples Sol y Café Ltda (Sol y Café) | 1000 members
Variety             Typica, Caturra, Pache, Mondo Novo, Bourbon, Catuai, and Catimor
Region             Provinces of Jaén and San Ignacio in the department of Cajamarca, Peru
Harvest           April – September
Altitude           900 – 2000 meters
Soil                  Sandy loam
Process            Fully washed and dried in the sun
Certifications  Fair Trade, Organic
Crop                  2020
Arrived.            April 9, 2021

See Home Page for Quantity Discounts
1 -4 lbs.

$6.25           


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                

   

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.

Honduras Santa Elena Catracha Bourbon Blend-Not Available 


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.




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    

Mexico Siltepec El Jaguar Chiapas

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

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              

PANAMA Las Brumas SHB - EP Boquete Arabica


This 60-acre farm is located in the famed Boquete growing region on the border of Costa Rica. In fact, this place reminds us a lot of Finca La Amistad, one of our favorite Costa Rican suppliers.
Las Brumas’ close proximity to La Amistad International Park, the largest natural reserve in Central America, brings a wealth of ecological advantages to this corner of Panama. César Araúz has been managing his family’s farm for over a decade and dedicates his efforts to preserving its pristine ecology.
César relies on 6 year-round employees and another 60 seasonal workers from the Ngobe Bugle indigenous group who meticulously pick ripe cherries during the harvest. After harvesting, the coffee is depulped, fermented, washed, and carefully dried on covered patios and raised bed.
Las Brumas means “The Mists”

Tasting Notes: A very good everyday drinker. Medium bodied, medium to low acidity; nice semi-creamy chocolaty tones with a hint of sweetness and a bit of floral.  Reminiscent of a Costa Rican coffee but a bit fuller bodied and less nutty. Light roasts still show a little sharp acidity, tasty with some setup but risks a little grassy tone. Medium roasts shine and are smooth and developed – good chocolaty semi-malty tones with just a hint of floral. Dark roasts get a bit thicker but turn much more semi-sweet chocolaty with some smoky tones in the aftertaste.

Importers cupping notes: Cherry cola, fresh cream, milk chocolate.


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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:                                                 2020
Arrived:                                    October 9, 2020

Go to Home Page for Quantity Discounts
1-4 lbs               
$5.50