Grower                              Ratu Ketiara Gayo Cooperative (RKG)
Variety                              Bourbon, Catimor, and Typica
Region                               Aceh, Sumatra, Indonesia
Harvest                              June - December
Altitude                             1200 – 1600 meters
Soil                                    Volcanic loam
Process                              Wet hulled and dried in the sun
Certifications                     Organic
Crop Year                           2020
Arrived                               March 15, 2021

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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:            2020
Arrived:             March 15, 2021
Certification:            Organic

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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        

Grower:            Smallholder farmers from Curah Tatal & Kayumas villages located on the Ijen Plateau in      Eastern Java, Indonesia
Variety:                        Typica
Region:                        Curah Tatal & Kayumas villages located on the Ijen Plateau
Harvest:                        May - September
Altitude:                        900 – 1600 meters
Soil:                                    Volcanic loam
Process:                        Wet hulled and dried in the sun
Certifications:                        Organic, Rainforest
Crop year:                        2019
Arrived:                        December 15, 2019

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  1-4 lbs              

Sumatra Mandheling Grade 1 Organic-Not Available

Indonesia's coffees have long been prized for a particular cup profile—a delicate acidity, creamy body and flavors from chocolate and red fruit to earthy, herbal, umami and sweet tobacco—that primarily results from the country’s most popular processing method, giling basah. Or, wet hulled in the Bahasa language.
Giling basah involves hulling the parchment off the bean at roughly 50 percent moisture content—versus 10 to 12 percent moisture, as is common in most other coffee processes and regions). They’re then hulled and bagged and sent to rest—which is also unique to Indonesia; elsewhere, hulling typically takes places just before the coffee is shipped to the port.
Grade 1 Sumatra coffees are either  Double-Picked (DP) or Triple-Picked (TP), referring to the number of times the coffee is hand-sorted for defects. This extra quality control measure further contributes to a very consistent cup that' comprised of cherries picked at optimum ripeness.
Importers Tasting Notes
Herbal, cedar, sweet tobacco, chocolate and spice notes; mild, winey acidity, creamy body, consistent and balanced.

Sumatra ORGANIC TAKENGON IKA Adsenia Gayo - Not Available

This coffee is produced on family owned farms organized around the Ratu Ketiara Gayo cooperative (RKG), located in the Takengon highlands of the Aceh province on the island of Sumatra, Indonesia. This region of Indonesia is also referred to as the Gayo land because the coffee farmers are from the Gayonese ethnic group. The RKG cooperative was established in 2017 by a group of young women focused on creating gender equity and investing in young coffee producers. The female leadership is mentored by Rahmah (chairperson of PT Ketiara umbrella cooperative) who works tirelessly with a number of cooperatives in the region to overcome the inequity of a male dominated coffee industry in Indonesia.
Tasting Notes: A very clean traditional Sumatra cup. Medium to full bodied with some nice exotic incense spice notes intermingled with a bakers chocolate and smoky cup profile. The cup moves itself beyond average with a little acidity and floral at the lighter roasts, giving a much more balanced cup with a greater depth of flavor; dependent on roast point.  Very light roast themselves are not recommended (for almost all Indo coffees). Medium roasts were very nice and balanced, a little lemony acidity upfront mixing with a bunch of spice and hints of a chocolaty factor; a decent roast point for pour-overs or drip. Darker roasts were fuller bodied and very smoky with the spice lingering in the aftertaste, very low acidity; good for dark roast fans, espresso or blend bases.
Roasting Notes: A nice screen for a Sumatra makes it a bit easier to roast then many Sumatra beans. Low in chaff due to the processing (wet-hulled). A longer setup is nice for this cup, gives much more rounded edges and smooth characteristics. Very light roasts are to be avoided, a medium to dark roast matches the cup profile very nicely.

Grower                       Smallholder farmers organized around the Cooperative of Toraja Coffee Growers
Variety                       Catimor, S-795, Typica
Region                        Buntu Minanga and Sapan, Buntu Pepasan, Toraja Utara Regency, South Sulawesi, Indonesia
Harvest.                     May - September
Altitude                      1400 - 2000 masl
Soil                            Andosol
Process.                    "Giling Basah" - Semi-washed and wet hulled after pulping, then dried in the sun.
Certifications.            Organic
Crop                          2020
Arrived.                     January 23, 2021 

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1-4 lbs                    

Laos Naga  Boloven Plateau - Not Available​

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 .

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:                        May 30, 2020

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  1-4 lbs                 

Sulawesi Toraja Sapan Minaga Grade 1 Certified Organic-Not Available

The Torajan tribe, living in the central mountain region of the South Sulawesi province, continue to maintain a traditional village lifestyle that includes houses that resemble boats. The growing region has a complex geography that includes humid low-land rice paddies flanked by thousand-foot rock walls capped in perpetual mist. Coffee is grown in this geographic wonderland at elevations that reach 2000 MASL, considered to be some of the highest growing elevations in all of Indonesia. 
In recent years, producers who cultivate and harvest coffee on farms that average less than 3 acres in size have been organizing and building community micro-mills to improve their processing standards. At these mills, each producer carefully sorts their harvested cherries, depulps, ferments overnight, washes, and lays wet parchment out on patios to shed water. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the bean its unique bluish color and the hallmark Indonesian profile. 
Local producer groups have also begun to partner with regional exporters like Indokom to overcoming logistical challenges like rugged roads and lack of infrastructure. Indokom provides logistics and milling facilities, which improves traceability and quality control throughout the post-harvest process, as well as, the ability to swiftly bring the coffee to the international market, ensuring greater producer earnings from direct trade relationships.
Cupping notes: Clean earthy notes, dark chocolate, walnuts, strawberry; smooth, sweet body, citrus acidity.


Region                    Batak Region of West-Central Sumatra, Aceh
Growing Altitude     1,100–1,500 masl
Arabica Variety        Catimor, Typica
Milling Process          Giling Basah (wet-hulled), sun-dried
Aroma                      Slightly earthy
Flavor                      Herbal, chocolate, clean earthy, woody, spicy
Body                        Full
Acidity                     Low

Arrived                    December 23, 2020

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1-4 lbs        

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:                        December 23, 2020

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1 - 4 pounds         


India Monsooned Malabar Grade AA-Not Available

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 AA, 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.

Komodo DECAF Organic & Fair Trade SWP-Not Available​

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:    2020
Arrived:     January 23, 2021

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1-4 lbs             

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:                       June 20, 2020

Per pound prices - no other quantity discounts apply:

1-3 lbs.          4 - 6 lbs.           7 - 10 lbs.           11-17 lbs.

$5.25             $4.75 .              $4.50 .                $4.00   


The farms of Taman Dadar seem more environmentally friendly in another way--government farms practice mono-cultural farming while Taman Dadar farmers interspersed Erythrina, Albizia and Leucaena trees.  They also grow Parkia beans, avocados, and timber trees among the coffee trees.  This allows the coffee to be shade grown, leading to a slower developing, harder bean, and this translates to a little more acidity (brightness) in the cup.
Taman Dadar coffee is processed just a bit differently than that from the government estates.  Those coffees are fully washed (wet) processed, while Taman Dadar uses a "wet-hulled" method.  In other areas this might be called semi-wet, but here it's done slightly differently.  The outer skin is removed by a pulping machine in the late afternoon or early evening.  The mucilage covered coffee is then soaked in fermentation tanks for 24-36 hours.  The coffee is then washed under running water to remove the sticky fruit, and then sun dried on bamboo mats  while still in the parchment (hull) until the moisture content reaches about 35%.  It is then de-hulled and spread for final drying down to a moisture content of 12-15%.
This is a full bodied coffee that is suitable for darker roasting.  It has the body and depth to handle sugar and cream if you are so inclined.  Well, actually we think it is superb without those contaminants, but to each their own! The increased brightness and added sweetness make it a little more balanced than the government estate coffees, though it certainly leans towards to complex side when compared to washed Central and South American coffees. This would be a great coffee with a big pancake breakfast or would go well with a rich dessert!. 

Papua New Guinea Goroka  Easter Highlands Grade A- Not Available

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

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:     2020
Arrival:      January 23, 2021

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1-4 lbs                


India Cherry Robusta A Organic - Not Available

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.

Bali Blue Moon ORGANIC​- 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.

Timor-Leste Eratoi Ermera Fully Washed Raised Bed Organic-Not Available

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.