Origin: Central Aceh, North Sumatra, Indonesia
Altitude: 3,937 – 4,921 feet
Varieties: Bourbon, Catimor, Caturra & Typica
Process: Wet hulled, Giling Baseh
Drying: Sun Dried
Notes: Bold, Earth & Pure Cacao
Certified:  Organically farmed and Rain Forest Alliance
Crop Year : 2015
Shipped in: Grain Pro
Arrived: November 1, 2018

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1-4 lbs        

Grower:            15 Smallholder families in Eratoi organized around Café Brisa Serena
Region;              Eratoi village, Ducurai sub-district, Letefoho Administrative Post,
                         Ermera Municipality, Timor-Leste
Elevation:          1649 masl
Process:            Fully washed after pulping and fermenting, dried on raised beds, greenhouse conditioned
Cultivar:            Timor Hybrid, Typica
Harvest:            June - September 2018
Arrived:             August 15, 2019
Certification:            Organic

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1-4 lbs               

Region:                                    Batak Region of West-Central Sumatra, Aceh
Growing Altitude:                      2,500–5,000 ft.
Arabica Variety:                        Catimor, Typica
Harvest Period:                         June–December
Milling Process:                         Giling Basah (wet-hulled), sun-dried
Certification:                            Organic
Aroma:                                     Slightly earthy
Flavor:                                      Herbal, chocolate, clean earthy, woody, spicy
Body:                                         Full
Acidity:                                      Low
Crop:                                          2018
Arrived                                       June 21, 2019

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  1-4 lbs              

Komodo DECAF Organic & Fair Trade SWP​

Sigri plantation was established in the 1950's and rapidly gained a reputation that continues to grow.  All processing practices follow a system which insists on the highest standards and quality at every stage. Hand picked when red and fully ripe.  The cherry is pulped on the day of picking.   The fermentation process entails washing and drying over a 3 day period.  but unlike other washed processed coffees, Sigri's process follows this by total immersion in the water for a father day, which creates unique flavor profile.  The plantation employs a medium density shade strategy, using 2 types of shade trees.  this promotes even ripening of coffee cherries and provides habitat for over 90 species of birds.

Harvest:    2019
Arrived:     September 19, 2019

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1-4 lbs             

Vietnam Lam Dong Arabica Grade 1 RFA

This is a wet hulled, grade 1, Rainforest Alliance certified coffee from Lam Dong, Vietnam.
60% of Vietnam Arabica crop is in Lam Dong Province. Lam Dong's altitudes range from 900- 1400 masl, and this area experiences rains from April to July, with fertile basaltic soil. Varietals grown here are 95% Catimor and 5% Bourbon/Typica. Harvesting is from September to February.

The processing of this coffee starts with the farmer delivering high grown coffee cherries to Olam where it gets pulped using Penagos DCV Pulpers and a Dry-fermentation is done in concrete tanks for up-to 14 hours. The following morning, post washing, parchment is pre-dried on Vibrating dryers, using air at temperature <= 45 degrees C. After mechanical drying, parchment is fed to Wet hullers. After Wet Hulling, the wet bean is transferred to Green Houses to be dried on raised beds for up to 7 days. Each Green House is monitored for humidity levels and coffee is raked consistently as it drops from 40% to 12% moisture by weight.

Cupping Note: Good body, prune, dried fruits, bakers chocolate, almond.

Sumatra Aceh Organic Rain Forest Alliance-Not Available

This Sumatra Aceh coffee comes from the Kopepi Ketiara Cooperative, lead by a woman named Ibu Rahmah, located in the Gayo region of northern Sumatra near the town of Takengon. They produce Fair Trade coffee almost exclusively and handle the coffee from seed to export. Established in 2009, the cooperative became Fair Trade and Organic certified in 2011 and is committed to maintaining those certifications along with sustainable farming practices. Currently, the cooperative has just under 2,000 members and The cooperative also decided to allocate their income from Fair Trade premiums to healthcare, education and public infrastructure initiatives. With a majority of their members women, they continue to promote women’s involvement in all aspects of coffee production and trade.

 Most Sumatran coffee is processed using a semi- washed method, or “Giling Basah”. This gives the pre-roasted bean a blueish hue and a reduced acidity. Here is a brief video explaining the difference between a washed process, and Giling Basah. Directly translated, Giling Basah means “wet grinding” and is also known as wet hulling, semi-washed, and semi-dried. The process involves two stages of drying, once after is mucilage is washed off and once after its parchment is taken off. The coffee is dried exposed to the open air, rather than in its parchment (as it is in a washed coffee). This process imparts earthy notes as well as a big mouthfeel to the coffee, a signature flavor profile of Sumatran coffees

Variety    Catimor, S795, and Typica
Region     South Sulawesi, Sulawesi, Indonesia
Harvest    March - September
Altitude    1,400 – 1,900 meters
Soil           Volcanic loam
Process    Wet hulled and dried in the sun 
Harvest:   2017
 Arrived:   November 21, 2017 

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1-4 lbs                    

REGION: Boloven Plateau
BAG TYPE: Grain Pro / Ecotact
Arrived:   August 9, 2019

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1-4 lbs        


Farm:                  Various Small Farms from Lam Dong
Varietal:                   Catimor
Processing:          Wet hulled & sundried; finished in mechanical driers
Altitude:                  900 -1400 metres above sea level
Owner:                   38 smallholder farmers
Town / City:         Various towns in Da lat & Lac Duong district
Region:                   Lam Dong Province, Central Highlands

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1-4 lbs        

Timor-Leste Eratoi Ermera Fully Washed Raised Bed Organic

The coffees from East-Timorese (Timor—Leste) the quality has been up across the board this year—and I have selected this fully washed, raised-bed-dried coffee.  It’s elegant and clean, with distinct rose and violet floral overtones which are matched in kind by gentle stone fruit flavors like apricot and nectarine—a very nice example of some of the best coffee produced on this tiny island nation.

This coffee comes to us from Café Brisa Serena, a social enterprise established by Peace Winds Japan (PWJ) in 2003. PWJ came to Timor in 1999 in the midst of a humanitarian catastrophe, generations in the making. After Portuguese and Japanese occupation, the nation of Indonesia claimed the island from 1975 onwards, stoking guerrilla warfare and a major refugee crisis. By 1999, international support for Timor-Leste’s independence won out, and aid came flowing to the island’s beleaguered residents.

Café Brisa Serena now works with over 400 farming households, primarily in and around Letefoho, the administrative outpost in the municipal district of Ermera, near the center of the island. They provide agronomic support and quality service, a greenhouse for parchment conditioning, access to international markets, and even a roastery to improve the local coffee consumption culture as well. You can read a recent interview with Armando de Araujo of Café Brisa Serena here.

This microlot is sourced from a community of 15 smallholder farmers in the Eratoi village, each of whom grow coffee on less than 1 hectare of land. Their names are Abel de Oliveira Pinto, Abrao de Deus, Eduardo L. Pereira, Joao da Costa Soares, David Soares, Domingos de Deus II, Miguel Lemos, Adolfo de Deus, Jose Mariano de Jesus, Agusto de Deus, Joao Felisberto de Deus, Manuel de Deus, Agostinho de Deus, Orlando de Deus, and Miguel daGraca.

Region:     Eastern highlands
Growing Altitude:        600 - 1,500m
Arabica Variety:           Bourbon, Typica hybrids
Harvest Period:            May - July
Milling Process:            Washed
Aroma:                         Floral; earthy
Flavor:                          Chocolate, spicy, earthy, nutty
Body:                            Smooth body
Acidity:                         Sweet acidity
Arrived:                        August 15, 2019

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  1-4 lbs                 

Laos Naga  Boloven Plateau ​

Laos Naga Coffee is a grade 1 Arabica that is fully washed with 14 and up screen size. The coffee is carefully selected from farmers with which we maintain long-term relationships in the Champasak region of the Boloven Plateau. Specifically, the coffee is grown from Paksong, the coffee capital of the Boloven Plateau, to the southern edge of the Plateau where the Nonglouang River cascades down the Tad Kameud Waterfall to the lowlands. The target cup profile for this coffee is Sumatran like cup with tobacco and herbal notes.
Nagas are considered natural spirits protecting bodies of water such as rivers, lakes,
seas, springs, and wells. They bring rain, wealth and fertility. In the traditional Lao
agricultural context, water provided to a plant at the time of planting is considered as a direct offering to the serpent god.
Consistent with the theme, our mesmerizing Lao Naga coffees are sourced from the
best growing regions on the plateau. The farmers, mostly from Laven ethnic tribe,
have been traditionally growing coffee for over a century since it was introduced in the region by the French colonists.
The cherries that arrive at our wet processing mill on regular basis during the season are segregated based on growing regions. These coffee lots are separately pulped in our state of the art water-efficient Penagos wet mill the same night. Wet parchment is there after dried in isolated cocoons specially designed for the purpose. The resulting coffees are far superior in cup and aspect when compared to conventional coffees from Laos .

Bali Blue Moon may look a bit lighter during the roast than it's true roast level. Judge your roast by the cracks and the smell until you get used to the way it looks. Not hard to do, just something to be aware of.. .

Certification    Organic
Area:            Kintamani
Altitude:    1200-1600m
Varietal:    Caturra, Typica, S795
Harvest:     2018
Arrival:      October 20, 2018

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1-4 lbs                


India Cherry Robusta AA Organic

Although India may be better known for tea than coffee, India is the 6th largest producer  of coffee in the world.  Coffee has a a long history in India.  Being brought there from Yemen by a pilgrim named Baba Badan.

India grows a lot of Robusta as it is better suited  for it than Arabica.  The lower altitudes and climate make yields high.  More care and attention is paid to Robusta than in most countries, so it occupies the premium end of their market.

This coffee is sourced from family owned farms organized around the Wayanad Social Service Society (WSSS) located in the district of Wayanad within the state of Kerala, India.  WSSS was established in 1974 and supports more than 8,000 small producers.  Coffee is cultivated in the Western Ghats mountain range, a UNESCO World Heritage Site and one of the most biologically diverse places in the world with more than 5000 species of flowering plants and 508 different species of birds.  In addition to coffee cultivation, farmers cultivate a diverse range of spices.


Cup Characteristics
Spicy, earthy, smoky, tobacco notes, wood notes, medium body, medium acidity.

Region:                        Southern India—Karnataka, Western Ghats
Growing Altitude:            1,100–1,200 masl
Arabica Variety:            Kents, S.795, Catimor, Selection 9
Harvest Period:            October–February

Arrived:                       August 15, 2019

Per pound prices - no other quantity discounts apply:

1-3 lbs.          4 lbs.           5 - 7 lbs.           8 - 10 lbs.           11-17 lbs.

$5.25             $4.75 .         $4.50 .             $4.25 .                 $4.00   

India Monsooned Malabar

The color, shape, and size of these beans from India, as well as their aroma and taste, are the result of special post-harvest processing. Historically, coffee was shipped to Europe in wooden sailing vessels that took four to six months to sail around the Cape of Good Hope and up to their destinations. Stored below the water line and kept in an atmosphere made humid by seawater seeping through the wood, the beans underwent a transformation on their long journey to market. The bright-green beans would arrive pale gold, doubled in size and with an entirely new cup profile.
This "monsooning" process was later systematically replicated in India, with the goal of providing European customers with the cup profile they'd first become accustomed to from India and continued to demand.
The monsooning process consists of exposing natural coffee beans, in 4- to 6-inch-thick piles, to moisture-laden monsoon winds in a well-ventilated brick or concrete-floored warehouse. This process is carried out on the West Coast of India, making use of the winds from the Arabian Sea during the southwest Monsoon months of June through September.
The processing begins with top-grade beans, Arabica cherry AB, that has already been processed by the dry method. To equalize moisture absorption, the beans are raked frequently, followed by bulking and re-bagging at regular intervals. During this 12- to 16-week process, the beans absorb moisture in stages, swelling to nearly twice their original size and developing colors ranging from pale gold to light brown. After several weeks, the coffee is re-bulked, graded again, bagged and moved to a drier region for longer-term storage.
The end result is a unique flavor that (like licorice, or cilantro) appeals to a group of ardent fans. It adds interesting notes to a blend and a rich crema to espresso.

Sulawesi Tana Toraja Danau Kicil-Not Available

 This lot is a blend of common cultivars in Indonesia, including the Typica heirloom variety, the disease resistant Catimor hybrid, and the S-type (“S” stands for “selection”) variety originally developed in India. Often referred to in Indonesia as “Linie S,” this designation most frequently refers to S-795, aka Jember, a Typica variant that contains some genetic markers from Arabica’s oddball cousin, Coffea Liberica.

The coffee is characteristically large in screen size and fairly damp, hallmarks of Indonesian and wet-hulled coffees, respectively. Especially notable is the fairly high density, remarkable given the high moisture content. It’s likely the coffee will respond well to a little more heat in the roaster than the average wet-hulled Sulawesi… as this coffee is certainly no average Joe.

Coffee Review Rating  93
Blind Assessment:
Deeply rich, sweetly spicy. Butterscotch, pipe tobacco, rhododendron, juniper berry, roasted cacao nib in aroma and cup. Lively, juicy acidity; plush, velvety mouthfeel. The engaging finish is laden with notes of sweet pipe tobacco and butterscotch.
This coffee originates from the Toarco (TOraja ARabica COffee) project in the famous Sulawesi coffee growing region of Toraja. Until recently Toarco sold its entire production to the Japanese market, making this coffee rare in the United States. Toarco exports both conventionally wet-processed coffee and coffee processed by the Indonesian wet-hulled method; this sample represents the latter.

Bali Blue Moon ORGANIC​-New Crop-Not Available

Back during the coffee "crisis" of the 1990s when farmers were being paid less for their coffee than it cost to produce, farmers on Bali actually cut down a lot of their coffee trees and planted orange and tangerine trees. Even if the farmer kept his coffee trees, most of them planted orange and tangerines between the coffee tree rows to subsidize their income. The coffee seems to benefit from the proximity of the citrus picking up a little sweetness and a bit more acidity than we normally find in Indonesian coffee. It is a semi wet process coffee (like a Sulawesi), and leaving the fruit attached to the seed while drying adds complexity and a wild sweetness.

This is a coffee that changes quite a bit with the roast profile you choose, which is why it makes a great coffee for those new to home roasting and experts alike. In lighter roasts (just short of the second crack), it has really nice milk chocolate tones and a wine-toned crispness. The finish is very long and pleasing with reminisces of chocolate, vanilla and spices. Maybe a little nuttiness, too. As you go darker, the chocolate notes become more bitter-sweet and the crispness is muted. At the same time it's Indonesian heritage begins to show and the earthiness comes out while the body develops more.

Papua New Guinea Goroka  Easter Highlands Peaberry

This Papua New Guinea is grown in the Eastern Highlands, specificall Ivangoi, Purosa and Okapa valleys by over 3,000 farmers. The majority of farmers here grow their varietals in small gardens within their tribal villages, which have for centuries largely kept intact their individual languages and customs. Some of the trees which produce this PNG are 25+ years old, producing less fruited cherries, but also a higher sugar content than younger crops, which translates to a sweeter and more complex cup.
The lot is pulped and dried in parchment then loaded on trucks to make the muddy trek down dirt roads to Goroka where it is milled, graded and bagged. Exporting is done through the Port of Lae, which is the country’s largest and busiest port.
Coffee was first introduced to Papua New Guinea in the early part of the 20th Century; a rather late arrival when compared to neighboring islands. Coffee is deeply embedded within the cultural fabric of Papua New Guinea, where the coffee tree itself is often referred to as the money tree, and coffee beans act as a de facto currency, typically traded amongst the people as a staple commodity in exchange for virtually anything.

Cupping Notes: Rich body with nutty, citrus and stone fruit flavors


Coffee trees were originally brought to Indonesia in the early 19th century by the Dutch, who sought to break the world-wide Arabic monopoly on the cultivation of coffee. Within a few years, Indonesian coffee dominated the world’s coffee market. Yet by the end of the century disease had completely destroyed the crop. Coffee trees were successfully replanted and quickly gained a large share of the world market until the plantations were ravaged again during World WarII.
Giling Basah, the unique method used in the production of Sumatran coffees, results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. It involves hulling the parchment off the bean at roughly 50 percent moisture content (compared to 10 to 12 percent moisture, in most other regions). This unique process results in Sumatra's trademark flavor profile (low acidity, richness that lingers on the back of the palate, and a chocolate finish) and gives the green beans their signature color.
This is  Grade 1 Sumatras as Triple-Picked (TP), referring to the number of times the coffee is hand-picked for defects. This extra quality control measure results in a very consistent cup that includes only cherries at optimum ripeness.

Cup Characteristics

Strong notes of cedar, sweet tobacco, chocolate and spices; winey acidity, consistent and balanced.. 

Grower:                        Wayanad Social Service Society (WSSS)
Variety:                        Robusta
Region:                        Kerala, India
Harvest:                        December – March
Altitude:                        900 - 1650 meters
Soil:                                    Volcanic loam
Process:                        Fully washed and dried in the sun
Certifications:                        Organic

Arrived:                        June 21, 2019

See Home Page for Quantity Discounts
1 - 4 pounds