Variety:                        Bourbon, Catuai, Caturra, and Typica
Region            :                        Marcala, La Paz, Honduras
Harvest:                        November - March
Altitude:                        1200 – 1650 meters
Process:                        Fully washed and dried in the sun
Certifications:                        Organic
Crop year:                         2019
Arrived:                        June 4, 2019


See Home Page for Quantity Discounts

1-4 lbs              
$5.50                

Guatemala Atitlan La Voz  Organic-Not Available


This coffee comes from a region in the Western Highlands of Guatemala named for its picturesque volcanoes and beautiful lake, Lago Atitlan. Grown in fertile volcanic soils by a small farmer cooperative rich in Indian tradition, La Voz que Clama en el Desierto (“The Voice that Cries out in the Desert”) has been certified organic since 1992. The name pays homage to St. John, the patron saint of the village, San Juan La Laguna. The population is about 95% Tz’utujil.
La Voz’s coffee trees are cultivated under a rich shade tree canopy that includes many trees native to the region. This canopy provides a home to a diversity of migratory bird species. La Voz is a cooperatively managed farmer group with 161 partners. 100 partners are male owners, and 61 are female owned farms, a rarity in coffee farming. The associate farmers produce coffee on small plots of land (about 1 hectare each, or 2.5 acres) that are individually owned and maintained. Ripened coffee is harvested by family members and other coop associates. Sacks of coffee cherries are manually carried to the communal wet processing mill where La Voz’s management oversees the depulping, fermentation, sorting and patio drying. La Voz also recently has created other revenue by opening a language school and eco-tour.
 In the cup, expect sweetness, cane sugar, creamy chocolate and light citrus acidity. This coffee fully complies with our equitable commerce program, Home Grown .



Arrived:  November 8, 2018

See Home Page for Quantity Discounts
1 -4 lbs.

$7.75           

.

El Salvador Cerro las Ranas Honey Process


Cerro Las Ranas (the Hill of Frogs) coffee is named after the farm’s lagoon that is populated by thousands of frogs, located in Apaneca within the department of Ahuachapan, El Salvador. The coffee is produced by JASAL, a family owned operation where Jose Antonio Salaverria and his sons take great pride in their meticulous attention to detail, from year-round farm management to quality control in the cupping lab, and everything in between. In the pulped natural process (also called a honey process), JASAL pulps perfectly ripened cherries and then dries the coffee beans, still covered in mucilage, on clay patios while constantly turning the beans to ensure even drying.

This mixed variety lot is sun-dried on combination of patio and raised beds, after processing. The hybrid “Honey” process, not at all dissimilar to a pulped natural or semi-washed, involves mechanically removing the coffee cherry skins by a depulper, but some of the flesh of the fruit is allowed to remain on the seed. Then, rather than fermenting in a tank to remove the mucilage, the coffee is taken directly into the sun to dry. The result is an extraordinarily flavorful coffee that retains some of the nicest qualities of both the fully washed and cherry-dried processes..

Colombia Anteoquia High Altitude


We work with Expocafe to select specific Los Paisanos lots based on time of year and quality available. The main crop is between October to January and there is a mitaca crop between April and June.

Most of the the Los Paisanos that we selected are from various municipalities within the Departments of Antioquia and Risaralda in the Central Zone of Colombia. The region totals about 371 hectares of coffee. Antioquia is located in the northwestern part of Colombia, with a narrow section bordering the Caribbean Sea. The area is predominantly mountainous, with some valleys, much of which are part of the Andes Mountain range. The Department of Risaralda is located in the western central region of Colombia, and its capital is Pereira, where most of our Los Paisanos coffee is from. The territory is very mountainous and has many kinds of climates.

Expocafe works closely with various coffee producing communities located throughout the North, East, South and Central regions of Colombia. Coffees are hand-picked, sun-dried and separated by size. They strive to offer quality coffees and transparency for each lot. Traceability reports are available for each lot, and you can contact your trader to request a report.

Importers Note: SCA 83 Nice acidity, citrus, sweet

Guatemala Mario Jordan Duarte Pacamara


Given the farm’s proximity to the Salvadoran border, perhaps it’s not so surprising to find that Mario Duarte is growing the Pacamara variety, a fascinating and heavily researched cultivar first developed in El Salvador at the Genetic Department of the Salvadoran Institute for Coffee Research (ISIC) over the course of nearly 30 years beginning in 1958. Despite only accounting for about 0.22% of El Salvador’s coffee plants, Pacamara has developed a cult following among specialty roasters noted for its herbal and savory cup character and its exceptionally large and long bean size.
We really appreciated this fully washed Guatemalan Pacamara for its seamless integration of unique flavors. All of its talking points are present – sweet herbs like sage and basil, clean citric acidity, a slight savory fresh onion note, and raw sugar cane sweetness. It’s really the harmony and balance of these elements, however, that wowed us..
 Pacamara descends from two naturally occurring variations, called Pacas and Maragogype, branching off Arabica’s two most common heirloom cultivars, Bourbon and Typica. Pacas has Bourbon heritage and was discovered by the Pacas family in the Santa Ana volcanic region within El Salvador, while Maragogype is a Typica mutation, first discovered in Brazil’s mountainous Bahia region. The large size of the beans, for which Pacamara is famous, is also a genetic trait of Maragogype.
 This Guatemalan Pacamara is pretty by-the-books in terms of what you’d expect from a green coffee analysis perspective of a standard washed Pacamara. About three-quarters of the coffee didn’t even pass through the first screen in my set, and the density is about as low as we’ve seen in awhile. Moisture is just a tick above average, as is the water activity. You should expect this to be a challenging, but rewarding coffee to roast.

Acidity & Brightness: Mild and sweet
Balance & Finish: Exceptionally well balanced with a long, sweet finish
Body & Texture: Full bodied with a smooth, gentle texture
Flavors: Milk chocolate and vanilla
Grade: Highest grade, as clear of defects as you can get
Processing: Fully Washed, shade grown, hand picked, sun dried
Varietals: Jamaica Blue Mountain
Crop: 2018
Arrived: October 8, 2018    ​                                                           
1 Lb  -  $25      2 lbs - $49 .    3 lbs - $73 .    4 lbs - $96 .     5 lbs - $118



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

PPROCESSING: Washed and Sun dried
COFFEE GRADE: SHB EP
VARIETY: Bourbon, Caturra, Typica
CERTIFICATIONS: Organic

CROP YEAR: 2016

Arrived:  July 25, 2018


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

Colombia Graja La Esperanza Bourbon Noire


It has bee a while since I have had any of the Colombia Granja coffees.  They only had this year this one and  one call Sudan Rume that cost about 5 times as much.
This iteration, dubbed “Bourbon Noir” is processed in such a way as to accentuate the wine-like (one might even say Pinot-esque) characteristics of the coffee, yet in a fully washed setting. Extended fermentation and rigorous cherry selection result in a flavor profile that is paradoxically familiar and unique. You can love it or leave it, but I guarantee you’ve never tried anything quite like it, and compared to the high cost of coffees from this farm, this delicious (and high-scoring, I might add) selection can be had at practically bargain prices.
 Frequently recognized by the brand Café Granja la Esperanza, brothers Luis and Rigoberto Herrera are the proprietors of a small group of farms in central Colombia: Cerro Azul, Las Margaritas, La Esperanza, Potosí, and Hawaii. We’ve worked with a number of exclusive microlots from this innovative group of farms since the beginning of the Crown Jewel program. It seems like every harvest the Herrera hermanos come up with something new and innovative, exemplifying the stewardship undertaken by their father, who first diversified their coffees to include Yellow and Red Bourbon, Caturra, and Typica back in 1945.

Colombia Caicedonia Las Margaritas “Bourbon Noir” Crown Jewel is sourced from a family owned estate located in the municipality of Caicedonia within the Valle del Cauca department, Colombia.  Granja La Esperanza, consisting of four distinct farms (Cerro Azul, Las Margaritas, La Esperanza, Potosi, and Hawaii), is managed by Rigoberto and Luis, two of eleven siblings following in the footsteps of their grandparents who began cultivating coffee in Valle del Cauca in the 1930s.  Rigoberto and Luis meticulously manage the various micro-climates throughout the four farms to ensure optimum adaptability and exceptional cherry maturation of the red bourbon variety at Las Margaritas. The brothers have also embraced innovation at their wet and dry mill to reduce water and fossil fuel consumption. Beyond coffee, the brothers focus on creating gender balance in the workforce, dignified wages, and educational opportunities for workers and their children..

Harvest:   2017
Origin:      Valle del Cauca, Trujillo
Growing conditions: 1750 masl
Farm size: 2 hectares

Arrived:     January 9, 2018
Botanical variety: Geisha (Esmeralda special)
Process: Fully washed.

Colombia La Esperanza Geisha Buenos Aires 
1 - 4lb .          5 - 9 lbs.           10 - 14 lbs.            15-20  lbs.        22 lbs.

$17.00            $15.50               $14.00                  $12.50             $12.00


Colombia La Esperanza Granja Geisha Buenos Aires PEABERRY

1 - 4lb .          5 - 9 lbs.           10 - 14 lbs.            15-20  lbs.        22 lbs.

$15.00 .        $13.50              $12.00 .                $11.00             $10.50

Guatemala Huehuetenango La Libertad Finca Los Bromelias-Not Available


This week we’re releasing a unique and delightful microlot from the Vides family in Guatemala, each from a different farm the family owns and operates. The Vides family’s story in coffee began 3 generations ago in 1958, when Jorge Vides Molina, a prominent doctor, founded Finca la Bolsa as a passion project. His daughter and grandson now manage the network of farms in Huehuetenango and the accompanying export business.
While Don Jorge passed away in 1995, his daughter María Elena and her son Renardo Ovalle took over management. In 2002 they submitted coffee from their farm to the Cup of Excellence, its first year in Guatemala, and took home the prize for second place. With the potential to produce super-specialty microlots suddenly exposed, the farms underwent an overhaul in terms of production style, cupping day lots and individual varieties to separate quality and cultivating direct relationships with roasters and coffee buyers.
Finca Bromelias is the smallest of the three farms we chose, just about 6 hectares of land established in 2014, producing about 60 bags of coffee annually. The farm is planted with an interesting mix of cultivars, including Caturra, SL-28, and an heirloom Ethiopian variety.
Sustainability and traceability are among the family’s stated priorities, and the work shows in the attention to detail they’ve taken in harvesting, processing, and exporting. The results are clear in the cup – this is a delicious coffee, offering a bright citric acidity with a great complexity to its flavor profile, including lemongrass, apricot, peach tea, and subtle floral notes..
​Primary Attributes
Sweetness: Brown sugar, Caramel
Acidity: Bright, Citric
Viscosity: Juicy, Clean
Cleanliness: Sparkling, pristine
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Honduras Raos Marcala Organic 


A sunset view of Marcala, Honduras - a region we've seen many arrivals from in the past few weeks. One remarkable producer is Cooperativa Regional Mixta de Agricultores Organicos de la Sierra (RAOS), an association with 200 members who produce coffee on small family-owned farmers in the Marcala growing region within the department of La Paz, Honduras. RAOS was founded in 1997, and was the first cooperative of small and medium organic coffee producers in Honduras. Leaf rust has caused considerable damage in the Marcala region, but RAOS is supporting the recovery with financing that has helped members start nurseries to replace damaged coffee trees and add additional shade trees. The coffee from RAOS has been coming in clean and sweet, with citrus and caramel notes. Give your trader a call to learn more!
Cooperativa Regional Mixta de Agricultores Organicos de la Sierra (RAOS), an association with 200 members who produce coffee on small family-owned farmers in the Marcala growing region within the department of La Paz, Honduras. Coffee produced in the Marcala region has a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA) to preserve the renowned reputation of the Marcala brand. RAOS was founded in 1997 and is the first cooperative of small and medium organic coffee producers in Honduras. Leaf rust has caused considerable damage in the Marcala region. RAOS is supporting the recovery with financing that has helped members start nurseries to replace damaged coffee trees and add additional shade trees.
Cupping Notes: PLUM, MOLASSES, CARAMEL, CHOCOLATE PUDDING


I have donated a bag of this coffee to the charity Grounds for Health for their June auction.
Their bag (150 pounds) is Organic but it is also Fair Traded.  Goggle them, a very worthwhile coffee charity.

Region                        Apaneca, Ahuachapán, El Salvador
Harvest                       November – March
Altitude                      1450 – 1780 meters
Soil                             Volcanic loam
Process                       Pulped Natural and dried in the sun
Crop                            2019
Arrived                        June 4, 2019

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

Brazil Mogiana Eagle 17/18 


A proprietary Olam blend, Mogiana Eagle is made from top lots produced in the Alta Mogiana region. We personally select lots from individual farms and process them to create a smooth, clean, highly consistent coffee that is not only perfect for anchoring an espresso blend, but can also be used as a single origin Brazil. Our goal is a consistent, clean cup profile, from lot to lot and year to year, making our Mogiana Eagle a coffee that you can rely on all year every year. Mogiana Eagle reveals sweet chocolate and nuts on our table and is available in screen 17/18. The Mogiana region is rich in coffee history. In 1872, twenty-one coffee farmers were the first to invest in a new railroad in northeastern Sao Paulo, Brazil, near the border with Minas Gerias. The new railway was christened “Mogiana Railroad Company,” and it was so important that the region would take the name as its own. After a century of operation, the tracks had been largely dismantled and the name changed, but the coffee region kept its adopted moniker. Building a railroad to get coffee to market is indicative of the innovation producers in the Mogiana region have always brought to coffee farming.. 

PROCESSING:                        Natural/Dry Processed
SCREEN SIZE:                        17/18
COFFEE GRADE:            Fine Cup
CROP:                                    2018
Arrived:                          March 7, 2019


See Home Page for Quantity Discounts
1-4 lbs              
$4.00                


Grower:                        Manuel Carranza Navarro and Maria De Los Angeles Molina Navarro | Finca El Cabuyal
Variety:                        Catuai, Caturra
Region            :                        La Ortiga de Copalchi, Cartago, Costa Rica
Harvest:                        February-March
Altitude:                        1800 meters
Soil:                                    Volcanic loam
Process:                        Fully washed and dried on raised beds
Crop:                                    2018
Arrived:                        May 9, 2019

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

   

Jamaica Blue Mountain 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 to protect those subtle flavors and enjoy a true connoisseur's cup. 

True Jamaica Blue Mountain coffee, certified by the Coffee Industry Board of Jamaica, is in the top tier of the world's most exclusive, luxurious and expensive coffees. Because of that, it has been subject to fraud and counterfeiting and all manner of subterfuge. You really have to know and trust your supplier. Watch out for coffees labeled "Jamaica High Mountain", "Jamaica Blue Blend" or "Jamaica Blue Mountain Style". There are only 4 mills certified to produce true Blue Mountain Coffee. Clydesdale Estate is one of the very oldest coffee estates in Jamaica. It was founded in the late 1700s by Dr. Colin McClarty, a British national who came for a short visit and never left. The estate has been so influential that coffee produced on other nearby farms is now referred to as "Clydesdale region" coffee. 

Jamaica Blue Mountain is truly an "island" coffee and should be thought of as different from the high grown, hard bean coffees from the mountains of Central America and East Africa both in the way you roast it and in the way it cups. The bean is softer, with a different cell structure, so you should take that into account when roasting. Treat it more like a Brazil when roasting; lower grown and more susceptible to heat. Start with a very small batch and go lower on the heat and time than you normally would and be very aware of your cracks. Pull your roast at the end of first crack and if you're very industrious and know your roaster well, just as you hear the very first second crack. Avoid any oil on the bean! Think "slow and low" when deciding how to roast this coffee for optimal results, but obviously, don't make the mistake of being too cautious and "bake" the beans by roasting 20 minutes 

And what should you expect in the cup? Jamaica Blue Mountain is justly famous for an incredibly smooth cup. It is a mild coffee, with no edginess, and all the flavors are subtle. It has nice body, with a cream and milk chocolate flavor as well as vanilla. Excellent aromatics. While it may lack the boldness of a Guatemalan, or the raw zing of a natural Ethiopia, Jamaica Blue Mountain is a great coffee for those times when you want a rich, easy going, laid back, silky cup with subtle intriguing flavors. Expensive? Yes, it certainly is. It's the second most expensive coffee in the world behind Kopi Luwak (~$100/lb). Not your "everyday" coffee, but it's perfect for celebratory occasions such as Christmas, New Years or a birthday. Not to mention, you can't really call yourself a true coffee geek if you haven't given this a try!





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              

Costa Rica Amistad Organic  SHG - EP


Roasting:  I've heard that the owner of the farm says that a light roast is the only way to drink his coffee.  I think he may be right, because you'll only be able to appreciate the subtle nuances and balance in the cup at a light to medium roast. Start on the lighter side of medium (City +), or just before the second crack and adjust upwards if you prefer, but we'd take it no darker than medium (Full City).  This coffee roasts very evenly!
Recommendation:  For people who enjoy a balanced, smooth cup.  Coffees such as this La Amistad were once passed off as high quality Kona coffee. The guy who did that went to jail, so don't get any ideas!  Just kick back and enjoy a well rounded very, very nice cup!
Reminder! This coffee is raw, you must roast it before brewing
This below was taken off the internet:
Acidity & Brightness: Crisp, sweet, bright
Balance & Finish: Exceptionally balanced, crisp and quick finish
Body & Texture: Medium to light bodied, smooth texture
Flavor Traits:  Dark chocolate, lemon, orange and honey
Certifications: Organic
Grade:  Strictly High Grown (highest), very dense
Processing: European (wet), shade grown and hand picked.

PERU ORGANIC SELECT WATER PROCESS DECAF 


This Decaf coffee is sourced from family-owned farms organized around Cooperativa Agraria Cafetalera ,a cooperative established in 1966 in the province of Chanchamayo, Peru. It has more than a thousand members who work together through the Occupational Learning Center for Sustainable Agriculture where farmers learn environmentally friendly farming and crop diversification techniques aimed at creating additional sources of income. The COOP also funds micro-financing for women who run household businesses, rural healthcare clinics, and infrastructure projects to maintain five roads, three potable water systems, and three schools.
 PERU Organic 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. 

Grower            Cooperativa Agraria Cafetalera La Florida
Variety            Bourbon, Catimor, Caturra, Pache, and Typica
Region                        Chanchamayo, Junín, Peru
Harvest            April - September
Altitude            1200 – 1400 meters
Soil                        Clay minerals
Process            Fully washed and dried in the sun
Certifications            Decaf, Organic
Crop                        2018
Arrived            April 18, 2019

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:  July 3, 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!!!

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.


Region: La Libertad, Huehuetenango, Guatemala
Elevation: 1750 - 2100 masl
Process: Fully washed after pulping and fermenting, dried in the sun on a patio, under parabolic shade, and in guardiolas
Cultivar: Caturra, Ethiopian Heirloom, SL-28
Harvest: January - April 2018
Arrived:                         July 25, 2018


See Home Page for Quantity Discounts
1-4 lbs               
$6.75                 

Honduras Finca Liquidambar Yellow Honey Organic – Fair Trade  2019 Crop

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.


Panama La Esmeralda Geisha "Private Collection"​-Available 7/3/2019


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 La Esperanza Granja Geisha Buenos Aires-Peaberry-Not Available


Our Geisha coffee collectors are paid by day and not by collected quantity in order to motivate their work for quality and not for weight. They must use two different containers, one for coffee cherries with the appropriate ripeness level, and another one for coffee cherries with defects even if they are minimum; our quality control begins at this point. Collectors receive previous training to the harvest and are supervised by a promoter. Unlike other state farms, whose collectors go into each lot to harvest every 15 to 20 days, ours enter lots every 4 days, which allows us to keep a high coffee cherries quality uniformity level.


Cup Profile:

Fragrance and aroma: Citrus flower, sugar cane, lime. Taste and aftertaste: Panela, grapefruit, good apple acidity, creamy and dense body.
Fermentation
Manual and rigorous picking. Adequate equipment for the depulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 18 and 20 hours.
Drying
Once coffee has been fully washed, is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10,5%.y

Location:                      Chiquimula, Concepción Las Minas
Variety                         Pacamara
Altitude range:             4000 – 5100 feet

Type of soil:                 Loamy-Sandy
Harvest season:            December to March
Drying process:            Sun
Mill:                             Wet
Arrived:                       December 14, 2018


Please see Home Page for Quantity Discounts

1-4 Lbs.

$5.75

Costa Rica Finca El Cabuyal La Ortiga Tarrazu​


Costa Rica Finca El Cabuyal La Ortiga Tarrazu GrainPro is sourced from a family owned farm located in La Ortiga de Copalchi in the province of Corralillo, Costa Rica. Manuel Carranza Navarro and Maria De Los Angeles Molina Navarro received the 5-acre farm called El Cabuyal as a wedding gift from Maria’s father. Over the last ten years, the couple has worked together to produce specialty coffee on the farm, which has a micro-mill allowing for meticulous care in cherry selection, depulping, fermenting, and drying coffee. The income from El Cabuyal has helped the couple raise their two sons who are 8 and 2 years old.

Growing Altitude:                        1,750 masl
Arabica Variety:                        Castillo, Colombia
Harvest Period:                        October-January; April-June
Milling Process:                        Washed, sundried
Crop Year:                                     2018
Arrived:                                    March 15, 2019

See Home Page for Quantity Discounts
1-4 lbs             
$4.25                

 

ORIGIN:                       Peru
REGION:                      Amazonas
PROCESSING:               Washed
COFFEE GRADE:           SHB
SCREEN SIZE:               95% over screen 15
ALTITUDE:                  1500 - 2100m
VARIETY:                    Bourbon, Castilla, Caturra, Catimor, Pache, Typica
CERTIFICATIONS:         Organic
BAG TYPE:                  Grain Pro
CROP YEAR:                2018
ARRIVED:                    January 9, 2019

Go to Home Page for Quantity Discounts                                                                    
1-4 lbs               
$4.50                

Nicaragua FTO SEGOVIA MIRAFLOR SHG EP GRAINPRO


NICARAGUA FTO SEGOVIA MIRAFLOR SHG EP GRAINPRO
 is sourced from family-owned farms organized around Promotora de Desarrollo Cooperativo de Las Segovias (PRODECOOP), an umbrella cooperative operating in the departments of Estelí, 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. The coffee is named after the Miraflor natural reserve, which has more than 200 species of orchids. Two small cooperatives operating in El Sontule, Estelí (Jose Benito Diaz with 21 members and Vicente Talabera with 36 members), cultivate, harvest and process coffee at farm level micro-mills before delivering dried parchment to PRODECOOP. The consistent quality of Miraflor year after year is attributable in part to PRODECOOP (a large organization that can efficiently provide producer financing, training, and technical assistance to improve coffee quality, as well as, fair trade programs that promote income diversification and education), and the other part to the small cooperatives, which provide tailored grassroots organization and commitment for the families that cultivate the coffee.
Grower:                        PRODECOOP | Coopetiva Jose Benito Diaz and Cooperativa Vicente Talabera
Variety:                        Catuai, Caturra, and Catimor
Region            :                        El Sontule, Estelí, Nicaragua
Harvest:                        December - January
Altitude:                        1100 – 1800 meters
Soil:                                    Clay minerals
Process:                        Fully washed and dried in the sun
Certifications:                        Fair Trade, Organic
Crop year:                      2019

Arrrived:                         June 4, 2019


See Home Page for Quantity Discounts
1 - 4 pounds              
 $6.00            

Mexico Chiapas San Carlos​-Not Available

Productores de Café De Conservación El Triunfo S.C de R.S de C.V, an association with more than 400 members who produce coffee on small family-owned farms located in the Sierra Madre mountain range along the edge of El Triunfo biosphere reserve within the state of Chiapas, Mexico.  El Triunfo biosphere reserve is home to more than 800 plant species and 390 bird species. Farmers process coffee with their own micro-wet mills and dry the coffee in the sun on patios before transporting the coffee in parchment to a centrally located dry mill facility where the coffee is prepared for export.

 PRODUCTION NOTES This coffee is produced in the highlands of Chiapas along the borders of El Triunfo Biosphere Reserve. The reserve is the largest of its kind in all of Mesoamerica and serves as a refuge for thousands of species of plants and animals. All the coffee is shade grown and produced with long term sustainability in mind. The people responsible for this coffee are the Campesinos Ecologicos de la Sierra Madre de Chiapas(CESMACH). The CESMACH coop is dedicated to the preservation of the environment around them and the lives and health of its members. Additionally, CESMACH has 224 women producers representing 32 separate smaller communities. They take great care in assessing the quality of every lot of coffee delivered to them in a well-used quality control lab. The cup quality of this delivery reflects the attention paid and their commitment to top quality production. Premiums collected not only are returned to the farm level for continued quality improvements, they also fund vegetable garden projects and women’s health projects. The coffee is fully washed and sundried on concrete patios. The coffee is sweet and chocolatey. Flavors of orange marmalade, pecan, and nougat will engage your palate in a truly great sensorial experience.

Peru Amazonia COOP Organic - SHB-Not Available


Coffee production came to Peru in the 1700s. After two centuries, the heirloom typica variety still comprises 60 percent of the country's exports. There are more than 110,000 coffee growers in Peru, most of whom are indigenous to these landscapes and speak Spanish as a second language. The average land-holding farmer lives on two or three hectares, hours away from the comforts of electricity and running water. Peru’s coffee exports account for two percent of both the national economy and the global coffee supply2, Peru is quickly building a global reputation for producing traditionally cultivated, shade grown, high quality Arabica beans.
Peruvian coffee farmers' landholdings are small, and the country's typical micro-wet-milling operation is even smaller. From May to September, farmers pick ripe cherries and carry them to hand pulpers and wooden fermentation tanks. This tradition of micro-wet-milling has protected Peru's water resources from the devastating effects of river-polluting pulping factories. After processing their coffee, most farmers hike their beans by foot or mule into the nearest town—a trip that can take anywhere from thirty minutes to eight hours. On Saturdays, the plaza of the closest town becomes a buying and selling station for the surrounding remote coffee growers. Farmers sell their coffee and buy goods for their homes before heading back up the mountainous foot trails.
ABOUT THE BEAN
This is an Organic certified SHB EP grade coffee from a cooperative in Peru. Located in the Lonya Grande district of the Amazonas region in Northern Peru, the cooperative currently includes more than 250 small scale farmers. This coffee is 95% over screen 15 and ranges in growing altitude from 1500 - 2100 masl. Varieties harvested by the cooperative include typica, caturra, pache, castillo, and bourbon. . 

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Americas​               

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
Crop:                        2018
Arrived:            April 18, 2019


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1-4 lbs                  
$5.00                 


Variety:                        Bourbon
Region:                        Calcedonia, Valle del Cauca, Colombia
Harvest:                        April – June 2018
Altitude:                        1510-1700 masl
Soil:                                    Sandy loam
Process: Fully washed after 78 hour in-mucilage fermentation. Left for 48hrs in silo, then moved to solar drying for 1-2 days , then back to the silo to complete drying.
Arrived:                        April 18, 2019

Please check Home Page for Quantity Discounts

1-4 lbs                      

$11.00                               

COLOMBIA LA ESPERANZA GEISHA BUENOS AIRES - Not Available


​The first Colombian Geisha arrived to Café Granja La Esperanza through Carleida state farm, located next to La Esmeralda state farm in Boquete Panama. This farm was leased by Café Granja La Esperanza for 7 years, and it is located in the Alto Jaramillo, Boquete, cradle of the amazing Panamanian Geisha. In 2008, Carleida farm obtained the first place on the annual competition of the best Panamanian specialty coffees, “The Best of Panama”, with its Geisha variety, and has remained among the first places in later years.  

The best seeds of the Panamanian state farm were sown in experimental lots on the three volcanic mountain ranges of Colombia, and the best Geisha bushes are being reproduced on commercial lots in Trujillo and Caicedonia area, from Valle del Cauca State. Geisha coffee trees, robust and cheerful, have grown in great terroirs of Cerro Azul, La Esperanza and Buenos Aires farms, in the foothills of the western mountain range; and in Las Margaritas farm, nestled in a large nest of the central mountain range.

Mexico Francisco Javier Montel Valencia Typica 12th Place COE (Cup of Excellence)-Not Available


Background Details:
Mexico Francisco Javier Montel Valencia Typica 12th Place COE 30kg Vacuum Pack Mexico Francisco Javier Montiel Valencia Typica 12th Place COE 30kg Vacuum Pack was selected from 233 samples coming from 6 states in Mexico during the 2017 Mexico Cup of Excellence competition and auction. Judges from Asia, Europe and North America, including Jen Apedoca and Alex Mason from Royal Coffee, cupped, scored and ranked the top 22 coffees for auction. The 12 place coffee was produced by Francisco Javier Montel Valencia on his 6-acre farm located in the community of Huehuetecpan within the municipality of Cosautlán De Carvajal in the state of Veracruz, Mexico. Francisco and his wife work together with their parents and siblings to harvest the entire crop by themselves to ensure proper cherry collection. Francisco uses his own micro-mill to process the harvest, which allows for meticulous care in cherry selection, depulping, fermenting, and drying the coffee on raised beds. Francisco plans to use his earns from the auction to build a cupping lab and take Q grader classes.


Grower: Francisco Javier Montiel Valencia
Region: Cosautlán De Carvajal, Veracruz, Mexico
Altitude: 1320 meters
Process: Floated, depulped, and fermented for 38-40 hours with selected yeasts, then fully washed and dried on raised beds in partial shade for up to 25 days
Variety: Typica
Harvest: December – April
Soil: Clay minerals
Certification: Conventional

Grower:             Productores de Café De Conservación El Triunfo S.C de R.S. de C.V.
Variety:             Bourbon, Mundo Novo, and Typica
Region:              Chiapas, Mexico
Harvest:             October – April
Altitude:            1200 – 1400 meters
Soil:                   Clay minerals
Process:             Fully washed and dried in the sun
Harvest:             2017
Arrived:             October 8, 2018

Go to Home Page for Quantity Discounts
1-4 lbs               
$5.00