3 Incredible new coffees from Rwanda in partnership with One Acre Fund.

One Acre Fund is a social enterprise that works with millions of smallholder farmers, equipping them with the supplies and training to help them thrive. One Acre Fund puts Farmers First in everything they do, helping farmers grow more food, plant more trees, and earn more money from their harvests. Learn more at oneacrefund.org

A crisp and sweet washed process coffee from Cyanika, Nyamagabe District
Two lots from Dukunde Kawa processed natural and washed. A true comparison of the different fermentation methods.

Rwanda | Ngoma - Whole Bean

from $21.00

RWANDA | NGOMA

[RUH-WAHN-DUH • EN-GO-MAH]

Process: Washed
Elevation: 2,000 - 2,200 masl

Region: Cyanika, Nyamagabe
Varietal: Red Bourbon

Pear, Honey, Cashew

Grown in the highly acidic soils of Cyanika, Nyamagabe District at an elevation of 2,058 masl.

Like biting into a fresh pear, this coffee is crisp and sweet. Honey mouthfeel with a cashew note.

Ngoma coffee is from the highland acidic soils of Cyanika, Nyamagabe District in Southern Province is among the best in Rwanda; among the 24 coffees of excellence appeared in the cup of excellence competition organized in 2008 got the second place. This coffee comes from farmers at up to 2058m in altitude and sandy loam soil.

Photo by Ernest Nshimyimana

Rwanda | Dukunde Kawa Washed - Whole Bean

from $22.00

RWANDA | DUKUNDE KAWA WASHED

[RUH-WAHN-DUH • DUH-KOON-DAY • KA-WA]

Process: Washed
Elevation: 2,000 - 2,200 masl

Region: Gakenke
Varietal: Red Bourbon

Citrus, Pear, Juicy

This washed lot comes from Dukunde Kawa members with farms between 2,000 and 2,200 masl and the region’s signature volcanic loam soil. they also started a coffee school to ecducate the next generation of Rwandan coffee farmers.

Clean, bright and juicy cup with notes of pear and lemon. Smooth and sweet finish.

While it’s not uncommon to find cooperatives in Rwanda, it’s uncommon to find a cooperative like Dukunde Kawa: they have worked tirelessly on behalf of their more than 1,000 farmer-members. They produce excellent coffee whose juicy body and fruitiness are distinctive to Gakenke in Rwanda's Northern Province. They also started a coffee school last year to educate the next generation of Rwandan coffee, and even have a program to donate dairy cows to families in the community—a symbol of respect and source of economic opportunity. One Acre Fund has collaborated with Dukunde Kawa to distribute inputs, shade trees, and coffee seedlings to its farmer members. In this way, Dukunde Kawa’s farmers can continue producing their standout coffee and prosper more from it.

Photo by Ernest Nshimyimana

Photo by Ernest Nshimyimana

Rwanda | Dukunde Kawa Natural - Whole Bean

from $24.00

RWANDA | DUKUNDE KAWA NATURAL

RUH-WAHN-DUH • DUH-KOON-DAY • KA-WA]

Process: Natural
Elevation: 1,700 - 2,200 masl

Region: Gakenke
Varietal: Red Bourbon

Blueberry, Walnut, Fudge

Dukunde Kawa produced this fun and funky natural lot in a country where the overwhelming majority of specialty coffee is fully-washed. They also started a coffee school to educate the next generation of Rwandan coffee farmers.

First sips are unmistakably blueberry, which fades into fudge and walnut as it lingers on your tongue.

While it’s not uncommon to find cooperatives in Rwanda, it’s uncommon to find a cooperative like Dukunde Kawa: they have worked tirelessly on behalf of their more than 1,000 farmer-members. They produce excellent coffee whose juicy body and fruitiness are distinctive to Gakenke in Rwanda's Northern Province. They also started a coffee school last year to educate the next generation of Rwandan coffee, and even have a program to donate dairy cows to families in the community—a symbol of respect and source of economic opportunity. One Acre Fund has collaborated with Dukunde Kawa to distribute inputs, shade trees, and coffee seedlings to its farmer members. In this way, Dukunde Kawa’s farmers can continue producing their standout coffee and prosper more from it.

Dukunde Kawa produced this fun and funky natural lot in a country where the overwhelming majority of specialty coffee is fully-washed. This coffee opens with the unmistakable flavors of strawberries, blueberries, and chocolate. The fruity acidity is balanced by a chocolate sweetness. As the taste lingers, the strawberry fades into banana, which melds with the heavy chocolate body into something truly amazing.

Photo by Ernest Nshimyimana

Thanks for reading, now go sip on some exquisite coffee!

Take it easy.

We’re delighted to introduce two new coffees from Ethiopia and Colombia. A Washed - Extended fermentation grown in the Yirgacheffe region of Ethiopia joins our Highland Collection. Sourced in Colombia, an incredible Honey Processed Coffee from Nariño.

from $28.00

ETHIOPIA | CHORSO

[EETH-EE-OPE-YA • CHOR-SOH]

Process: Washed - Extended Fermentation
Elevation: 2,000 masl

Region: Yirgacheffe
Varietal: Heirloom

Apricot Jam, Black Tea, Floral, Bergamot

Extended Fermentation maintains a consistent water environment throughout fermentation, and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.

Delicate and complex cup, light body with a bergamot mouthfeel, finishes with the sweetness of apricot jam.

From the Chorso kebele in the Yirgacheffe growing area, smallholder producers combine their harvest of Ethiopian heirloom and landrace varieties to be processed through an Extended Fermentation Washed process. This process at the Chorso washing station begins with ripe cherries, which undergo meticulous sorting and float tank separation to ensure only the highest density fruit is processed. The cherries are pulped to remove skins, then placed in fermentation tanks to loosen mucilage from the beans.

Unlike traditional Washed methods, the purpose of the Extended Fermentation method is to maintain a consistent water environment throughout fermentation, conserving water and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.

After fermentation, the parchment coffee is rinsed in washing channels with filtered river water, agitated until clear, and then drip-dried for 6-10 hours. Finally, the coffee is spread on shaded open-air drying tables to further reduce moisture content.

from $23.00

COLOMBIA | APONTE

[KUH-LUM-BEE-YUH • AH-PONE-TEY]

Process: Honey
Elevation: 2,150 masl

Region: Nariño
Varietal: Caturra

Pink Lemonade, Sourdough, Blackberry

This Caturra variety has been planted in the Inga territory, on smallholder farms at an average of 2,150 masl. The elevation, as well as the Galeras Volcano providing nutrient-rich ash, make an exceptionally complex, and sweet coffee.

Just like pink lemonade, this coffee balances sweetness and tartness just right, with the complexity of sourdough and a smooth finish.

The Inga community of Aponte is comprised of descendants of the ancient, pre-hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge. This community did not resume significant contact with the rest of Colombia until the second half of the nineteenth century. Unfortunately, in the 1990’s, contact was mostly criminal, and the Inga’s refuge became a place of cruelty. For years the tribe was forcibly involved in poppy and heroin production under the influence of guerrilla groups, drug traffickers, and paramilitaries. The once-peaceful mountains teemed with illegal plantations and violence, in which the Ingas were trapped until as recently as fifteen years ago.

In the last decade the mountains have become a safe zone for the Inga tribe, and illegal crops were eradicated to give way to a new culture: coffee! The Caturra variety has been planted in the Inga territory, on smallholder properties in the Resguardo Inga Aponte, at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly shedding nutrient-rich ash, makes for an exceptionally complex and sweet coffee.

Producers process coffee on their own properties, drying Honey coffee in stacked raised bed solar dryers on their farms. This process reduces water used for washing coffee and complements the natural complexity of coffees from this special region.

Thanks for reading, now go enjoy some delicious coffee!

Take it easy.

Super stoked to share about our first coffees from Ecuador and a delicious natural Colombia coffee. Read on below, or watch the video here
https://youtube.com/shorts/UDO3XR6tH7U

Ecuador | Milton Villavicencio - Whole Bean

from $27.00

ECUADOR | MILTON VILLAVICENCIO

[EK-WUH-DOOR • MIL-TIN • VI-LUH-VUH-SEN-SEE-OH]

Process: Washed
Elevation: 2,200 masl

Region: Cahuasqui, Imbabura
Varietal: Caturra

Tangerine, Hibiscus, Raisin

Finca Cahuasqui, owned by Milton Villavicencio is located in the eastern part of Imbabura near one of the oldest towns in the region, Cahuasqui. Villavicencio is one of the few in the region who relies on farming instead of mining.

Bright clean cup with notes of tangerine and hibscus.

Founded in 2013, Finca Cahuasqui is owned by Milton Villavicencio. It is located in the eastern part of Imbabura near Cahuasqui, one of the oldest towns in the region dating back to 1513. In the Ecuadorian Andes, the farm sits at an elevation of 2300 masl. Villavicencio is one of few in the region who continues to rely on farming rather than mining. Finca Cahuasqui has 3 hectares dedicated to growing Caturra. Harvest typically runs from June to September. They use a traditional washed process with a 48-hour fermentation period. Villavicencio hopes to one day create an association and collection center for the region to increase specialty coffee production from Cahuasqui.

Ecuador | Maputo - Whole Bean

from $28.00

ECUADOR | MAPUTO

[EK-WUH-DOOR • MUH-POO-TOW]

Process: Washed
Elevation: 1,350 masl

Region: La Perla
Varietal: Typica

Floral, Caramel, Melon

Grown on the Maputo Farm in La Perla Ecuador by Henry and Verena Gaibor, who met in Burundi while volunteering during a humanitarian crisis. They returned to Ecuador to pursue their other passion — coffee!

Floral and delicate cup with notes of melon and caramel.

The farm Maputo is owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying. The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion—coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure. Together, they are doing everything right when it comes to picking, processing, and drying coffees, Piero Cristiani says the Gaibors are producing "some of the best coffees I have ever tasted." The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra. Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1,350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.

Colombia | Manos Juntas - Whole Bean

from $23.00

COLOMBIA | MANOS JUNTAS

[KUH-LUM-BEE-YUH • MAH-NOUS • HOON-TAS]

Process: Natural
Elevation: 1,400 - 2,200 masl

Region: Cauca
Varietal: Castillo

Blackberry Jam, Red Wine, Clove, Chocolate

This natural process Colombia from the Manos Juntas micromill is from producers of surrounding farms in Cauca.

Complex, deep sweetness of blackberry jam and wine. Subtle notes of clove and chocolate.

Manos Juntas is a micromill in Sotara area of Colombia's Cauca region. The entire concept of this micromill is based on simplifying tasks and responsibilities. This particular offering was first purchased in its cherry form when delivered to the mill on the day of harvest. Upon arrival, the Brix and pH were recorded, and the cherries are placed in large hermetic tanks for a five-day-long anaerobic fermentation: Each tank is labeled with the name of the producer, to retain traceability. During this period, nitrogen gas is introduced into the tanks in order to stimulate the yeast. Brix and pH are measured constantly through this process and are used to determine the stopping point for fermentation; the coffee is then subjected to 68°F temperatures in order to cease fermentation and remove the yeast and other microorganisms. For Honey-processed coffees, the cherries are then depulped and dried with the mucilage on in raised beds under shade. For Naturally-processed coffees, the cherry is then "aged" in tanks for a period of five more days before they are taken to solar dryers. Drying takes 30–45 days. Oncedried, the coffee is cupped and samples are sent. They are then approved, milled, and shipped. Producers get paid upfront for their coffee, typically producers have to wait 35 to 40 days for coffee to dry before selling it. Producers involved are from surrounding farms. This means they need only to travel a short distance to deliver coffee, as opposed to driving many kilometers into town. Coffee infrastructure, like drying beds, fermentation tanks, and depulpers, can be very expensive to purchase and maintain. With this model, farmers can forgo all of this hassle and focus on maintaining healthy trees.

Thanks for reading, now go drink some outstanding coffee!

New coffees have just arrived in our roastery! Pink Bourbon from Colombia, 2 coffees from Peru and coffee from Lake Kivu in DR Congo.

Colombia | Huila Pink Bourbon - Whole Bean

from $24.00

COLOMBIA HUILA | PINK BOURBON

[KUH-LUM-BEE-YUH • WAY-LUH • PINK • BORE-BONE]

Tasting Notes: White Peach, Kiwi, Vanilla

Process: Washed

Elevation: 1,600 - 1,900 masl

Region: Huila

Varietal: Pink Bourbon

This is an exceptional Pink Bourbon varietal from several different municipalities of Huila, Colombia. Originally thought to simply be a mutation of red and yellow bourbon varieties, evidence suggests this is an Ethiopian landrace varietal.

Super juicy and sweet with notes of white peach and kiwi. Smooth vanilla finish.

This single-variety Pink Bourbon lot is sourced from smallholder farmers located in the Pitalito, Palestina, Salado Blanco, and Acevedo municipalities, in the department of Huila. Some 25 farmers (10 women, 15 men) contributed to this high-elevation lot.

Originally thought to be a mutation of the Red and Yellow Bourbon varieties commonly grown in Colombia, there is now evidence to suggest Pink Bourbon is an Ethiopian landrace variety, arriving in Colombia via unclear means. Regardless, Pink Bourbon is a coffee unique in appearance and flavor profile. Farmers must carefully manage crop placements to ensure the proper cross-pollination of cherries that can range in color from light red to soft orange. During harvest, pickers must pay extra attention because determining ripeness requires some inspection and isn’t as simple as choosing only the reddest cherries. This challenging process produces complex flavors.

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Peru | Huarmaca - Whole Bean

from $21.00

PERU | HUARMACA

[PUH-ROO • WAHR-MAK-AH]

Tasting Notes: Mango, Honey, Melon

Process: Washed

Elevation: 1,750 - 1,900 masl

Region: Huarmaca, Cajamarca

Varietal: Caturra, Gesha

Grown in Huarmaca, Cajamarca this crop is from 5 smallholder farmers, each contributing their expertise to produce exceptional coffee.

Melon sweetness with a tart mango and honey finish.

This lot features the contributions of five smallholder farmers located in Huarmaca, each contributing their expertise to produce exceptional coffee. Located in Peru’s northern highlands, Huarmaca offers ideal conditions for growing high-quality Arabica varieties like Caturra and Typica. The region’s high altitudes and cool climate contribute to the coffee’s vibrant acidity and unique flavor profiles. Prominent among this group of farmers is Yony Quispe, a former chef from Lima who turned to coffee farming during the pandemic. Yony’s culinary background is evident in his meticulous approach to coffee production.

On his farm, Yony hand-picks coffee cherries at peak ripeness and uses the flotation method to select only the best. The cherries are pulped with a motorized machine and fermented for 24 to 36 hours, depending on the temperature. Yony carefully monitors the fermentation process to ensure the desired flavor profile. The beans are then dried in solar dryer, where Yony oversees the drying time to maintain quality. Yony’s commitment to sustainability sets his farm apart. He integrates shade trees and additional crops like citrus fruits, creating a diverse ecosystem that benefits the coffee plants. He uses living barriers to promote biodiversity and protect the soil, avoiding herbicides.

Peru | Kovachii - Whole Bean

from $22.00

PERU KOVACHII

[PUH-ROO • KOH-VA-CHEE]

Tasting Notes: Sweet Bread, Berry, Chocolate

Process: Washed

Elevation: 1,200 - 2,200 masl

Region: Cajamarca

Varietal: Bourbon, Catuai, Caturra, Typica

Sourced from many smallholder farmers in Cajamarca, Peru.

Smooth and dependable. This washed process Peru has a cozy mouthfeel with notes of sweet bread and chocolate, underlying berry sweetness.

Most of the coffee produced in Peru is processed by hand on the producer's farm, and Kovachii is no different. Cherries are harvested, de-pulped, processed and then dried either on patios, drying beds, or on tarps. Farmers from all over Cajamarca bring their finished parchment to either a main warehouse in Jaen or to local buying stations in their communities for evaluation. Samples are taken, the green is evaluated, and the coffee is tasted -- then a price is agreed upon and the coffee is moved into storage. To create Kovachii, the highest-quality selections from these lots collected from smallholders are combined, milled, and prepared for export.

DR Congo | Mukwinja - Whole Bean

from $20.00

DR CONGO | MUKWINJA

[DEE-AR • KON-GOH • MOOK-WIN-JAH]

Tasting Notes: Stone Fruit, Grape, Molasses

Process: Washed

Elevation: 1,500 - 2,000 masl

Region: Kalehe, South Kivu

Varietal: Bourbon

A culmination of 700 smallholder farmers make up this coffee grown on Lake Kivu. The Mukwinja washing station brings coffee processing infrastructure and access to high-quality markets to the many farmers who otherwise may not have access.

Smooth and sweet cup with subtle notes of stone fruit and molasses.

This organic fully washed 'Kivu 3' lot is from Mukwinja washing station in South Kivu, one of 8 such stations operated by Virunga Coffee Company, set up by Schluter Ltd. in 2012 to produce specialty coffees in eastern DRC and improve livelihoods for smallholder farmers in the region. Mukwinja works with 699 farmers in South Kivu, who cultivate at altitudes between 1,500 and 2,500masl.

Despite the high potential of the coffees around Mukwinja, smallholder production is characterised by a very small farm size, lack of infrastructure for coffee processing and lack of access to high-quality markets. Virunga Coffee is providing technical assistance to coffee farmers on regenerative agriculture practices, as well as access to coffee inputs, namely high-quality coffee seedlings to increase farming productivity, and thus profitability. Our goal is to increase economic opportunities from coffee farming in South Kivu.

Thanks for reading, now enjoy some delicious coffee!

Nic Bilderback

The challenge of “that cup” is one we constantly try to find. Most everyone who loves coffee has had that “best cup of coffee” they’ve ever had. The challenge is to find the next one, or at least, recreate the experience, but this is much easier said than done. Aside from the many things that make the world of specialty coffee ever-changing and that single delicious cup ever-fleeting, one of the greatest among them is coffee freshness.

At Mundos, having fresh coffee is a core value. As coffee enthusiasts ourselves, having delicious fresh coffee is what drives us to pursue better and better things and what fills us with the passion to share in the excitement with others. As a business, we have another choice, from a food safety perspective, coffee, when kept dry, is shelf-stable. We could easily keep our coffees as long as we’d like; we could have our coffees on the shelves of the store. However, we care too much for that to be the end of it. We respect every hand the coffee has passed through on its way to us. We respect the farmers that cared for these plants for roughly 6 years before they were ready to harvest, we respect the harvesters that hand-picked and hand-sorted each cherry to their standards, we respect the dryers, the importers, the shippers, our employees, and you. Every coffee that passes over our bar has had a long line of passionate people behind it. This is why in our service of you, we care so deeply about freshness. All the coffee on our shelves is no more than two weeks off roast; let’s look at why.

When coffee arrives at a roaster, it is green and looks and smells nothing like roasted coffee. The seeds are much denser, and the smell is often grassy and grain-like. It is only after the roasting process where the pleasant aroma and flavors come out. When coffee is roasted, it undergoes major chemical and physical changes. Sugars react with amino acids in a process called the Maillard Reaction. The seeds open up and take on the toasted color we’re familiar with.

This process results in the synthesis of hundreds of volatile organic compounds (VOCs) and CO2. Both of which, from the moment of creation, actively begin leaving the coffee.

There are generally considered to be five major tastes which our tongue can perceive, those being: sweet, salty, bitter, sour, and umami (think savory). Many of the VOCs found in coffee contributed to aroma and are often referred to in the culinary world as “aromatic compounds”. When one consumes food of any kind, a process called retro-nasal olfaction takes place, in which aromatic compounds are released from a food and make their way to the back of the throat, and into the olfactory receptors in the nose. These compounds being processed by the brain is what allows one to determine the difference between complex flavors, such as sweet like sugar, and sweet like honey; or umami like steak, and umami like cheese. This is also why plugging your nose can help to eat something you may not like very much. Given this information, we find that VOCs are vital to the pleasant taste of good coffee.

So what does this mean for us coffee drinkers? Having as many aromatic compounds as possible is going to give us the most full flavor and true representation of what a coffee is, right? Not exactly. This is a somewhat common misconception among “fresh coffee folk” like us. As mentioned earlier, along with these VOCs, we can find lots of CO2 in coffee. Too much of this CO2 in your coffee, and you’ll find unpleasant flavors, often resembling green coffee, such as grass, grains, and corn. Though every coffee is different, it is best to rest your coffee a day or two before having it, and some people prefer to wait a little longer. This is also why we have a “bloom” stage when brewing coffee. It allows CO2 to release from the bed of coffee before we pour more solvent through to grab all of those tasty aromatic compounds. Because of this, there is a window, and it varies from coffee to coffee. However, we tend to enjoy coffee between 2 days to around a month off roast and find that two to three weeks is where many coffees are at their best. The method of extraction matters a lot to when you’ll best enjoy your coffee. Pour over, for example, tends to be more interesting when coffee is fresher, but espresso can be a little more forgiving to age. This is, to a degree, a matter of personal preference, so feel free to find when you best enjoy your coffee and purchase accordingly. Coffee storage is also important to freshness. To simplify a large body of research by many people: storing your coffee in a cool, dark, dry place in an airtight container will help it hold onto its VOCs a little bit longer.

Coffee is somewhat unique as a specialty beverage. Unlike a fine bourbon sitting on the shelf for years before drinking, the care needed to be taken by the consumer to enjoy coffee at its finest is intensive, and the passage of time is no friend. But like many of the best things in life, capturing that beautifully delicious cup of coffee is made so much sweeter by the reality that you may never have it that way again. I hope you have found value in this reading, and just maybe you’ll begin to pursue that excellent cup the way we do.

We just got word that wine service at 305 will not be approved by the MLCC anytime soon.

Because of this, we will be closing at 4pm and pausing dinner service starting on December 16th. 

We’re hopeful that approval is still possible, but it will just take more time.

We love and appreciate you all!

New 305 Hours Starting December 16:

Mon - Sat | 8am - 4pm

Exceptional natural process Yemen Mahal Aqeequl has just arrived in our roastery.

Sold Out

Yemen | Mahal Aqeequl - Whole Bean

from $36.00

YEMEN | MAHAL AQEEQUL

[YEM-EN • MA-HAL • UH-KEE-KOOL]

Notes: Malt, Mulled Wine, Key Lime Pie

Process: Natural
Elevation: 1,900 - 2,440 MASL

Region: Mahal Aqeequl, Haraaz
Varietals: Tufahi, Dawairi, Jaaadi

The Yemen Mahal Aqeequl is a natural process coffee that is a part of our Highland Collection. It features notes of savory spices, wine and a rich berry sweetness. It becomes sweeter as it cools. This coffee has so much to offer. We find that every time we try it there are more layers of flavor to be uncovered. It’s really exciting and uncommon to see coffees like this in Yemen that are both excellent quality and fully traceable.

We really love this coffee, not only because of the amazing characteristics, but the impact that it has on the farmers and the coffee culture in Yemen as a whole. By purchasing this coffee, you are partnering with us to better the livelihood of everyone involved, helping farmers receive higher prices while incentivizing ways to better their crop for higher quality coffee.

This coffee is substantially different from the norm of the Yemen coffee market. Typically coffee is harvested, then dried to be sold later over a longer period of time, reducing traceability and freshness of the cherries. This Haraaz Red grade Mahal Aqeequl is purchased directly from producers who have picked or sorted perfectly ripe fruit and delivered it immediately after harvest. Fully traceable through producer ID cards. Coffee is dried on raised beds and milled in Sana'a.

Thanks for reading, now enjoy some good coffee!

Take it easy.

New coffees from Kenya, Honduras and Mexico have just arrived in our roastery, read on for more info!

An incredibly sweet and juicy coffee from Kenya, with notes of orange soda, it is well balanced with its high acidity and sweetness.

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Kenya | Ruiru - Whole Bean

from $24.00

KENYA | RUIRU

[KEN-YUH • REW-REW]

Notes:
Orange Soda, Peach, Juicy

Varietals:
Ruiru 11, SL28, SL34

Process:
Washed

Elevation:
1,600 MASL

This AA-grade, washed process coffee is from the Ruiru Mills estate, a 145ha coffee farm.

Smooth and easy, this washed process Honduras has notes of apple and milk chocolate, a perfect cup to relax and unwind.

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Honduras | La Avi - Whole Bean

from $20.00

HONDURAS | LA AVI

[HON-DUR-US • LA • A-VEE]

Process:
Washed

Elevation:
1,500 MASL

Notes:
Apple, Milk Chocolate, Berries

Varietal:
Catuai, Caturra, Bourbon, Typica, Pacas

Honduras is somewhat unique in that it experienced the most significant growth in export volume after the emergence of the specialty coffee industry, so new farmers and new mills begin with quality as their goal. Coffee is now pervasive in Honduras, grown in 210 of the 298 municipalities and throughout central and coastal highlands within six districts identified as Coffee Regions. Starting in the north and moving south, the regions are Copan, Opalaca, Montecillos, Comayagua, El Paraiso, and Agalta. More than 60 percent of Honduras coffee is grown above 1,200 meters and as high as 1,600. Almost 90% of Honduras coffee is grown on small (less than 153 bags) and medium (between 153 and 766 bags) sized farms. Virtually all Honduras coffee (over 90%) is washed and sun dried. Plant varieties include Catuai, Caturra, Bourbon, Typica, and Pacas.

Smooth and elegant washed coffee from Mexico, chocolate with a subtle candied citrus finish.

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Mexico | Ki-Saya - Whole Bean

from $21.00

MEXICO | KI-SAYA

[MEX-A-KOH • KEE-SAH-YA]

Process:
Washed

Elevation:
1,200 - 1,800 MASL

Notes:
Dark Chocolate, Almond, Candied Citrus

Varietal:
Caturra, Typica, Marsellesa

Ki-Saya is an organic offering from Chiapas. The name come from the combination of two words in the indigenous Mayan language of the area: Ki, meaning “tasty” and Saayab, which means “nature.” Coffee is the most important commercial crop in Chiapas and has a long history in the region, representing a significant source of income for small producers, some 44% of whom are indigenous, mostly Tzotzil and Tzeltal.

In the Tzeltal region, organic coffee production begins with a profound respect for the natural environment. Farmers prioritize the health and well-being of the land, avoiding the use of synthetic fertilizers, pesticides, and herbicides that can harm both the ecosystem and the consumer. Instead, they rely on traditional knowledge and organic inputs, such as compost and natural pest control methods, to nurture the coffee plants.

Thanks for reading, now enjoy some delicious coffee!

Take it easy.

Brand new arrivals from Tanzania and Colombia have arrived. Along with them the returning favorite; Guatemala Union Cantinil.

Continue reading for more info on these offerings.

Juicy, tart and sweet; you can’t ignore this Tanzania Peaberry. Silky and rich mouthfeel with notes of lemon custard and nectarine.

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Tanzania | Umalila Peaberry - Whole Bean

from $22.00

Tanzania | umaliLa peaberry

[TAN-ZUH-NEE-YUH • OO-MA-LEE-LUH • PEE-BARE-EE]

Notes:
Lemon Custard, Watermelon, Nectarine

Varietals:
Kent, N39

Process:
Washed

Elevation:
1,650 MASL

Tanzanian coffee producers have embraced innovation, transitioning from an old depulping method to a clean washed process. This shift involves using Penagos ecopulpers and meticulously maintained clean washing channels, mirroring methods you’d find in coffee-producing regions like Kenya or Ethiopia. These investments in agronomic best practices combined with the unique varieties grown (mainly Kent, alongside hybrids and Bourbon mutations rarely found elsewhere) offer immense potential for speciality offerings out of Tanzania. 

Sit back and relax with a cup of Colombia Buesaco, you’ll find warm notes of apple and brown sugar.

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Colombia | Buesaco - Whole Bean

from $22.00

COLOMBIA | BUESACO

[KUH-LUM-BEE-YUH • BWAY-SAK-OH]

Process:
Washed

Elevation:
2,100 MASL

Notes:
Apple, Caramel, Brown Sugar

Varietal:
Caturra, Colombia, Castillo

Sourced from the elevated terrains of Buesaco Nariño in southern Colombia, this exquisite coffee is cultivated at over 2,000 meters above sea level on average. Buesaco's unique geographic and climatic conditions, characterized by volcanic soil and an average temperature of 65 °F, provide an optimal environment for producing coffee with distinct mild taste, high acidity, and sweet notes. 

The region’s coffee cultivation heritage dates back to the 18th century, growing over time to become an integral part of the local cultural, economic, and social fabric. With its first international exposure in the early 20th century, Buesaco Nariño's coffee has since been celebrated in the specialty coffee segment worldwide for its unparalleled quality, cultivated in the unique environmental conditions of the region.

The return of the nostalgic Guatemala Union Cantinil. This coffee is incredibly cozy with notes of dark chocolate and blackberry, super smooth and sweet.

Sold Out

Guatemala | Union Cantinil - Whole Bean Coffee

from $21.00

GUATEMALA | UNION CANTINIL

[GWAT-AH-MAL-UH • YOON-YIN • KANT-UH-NIL]

Process:
Washed

Elevation:
1,700 MASL

Notes:
Dark Chocolate, Pear, Blackberry

Varietal:
Huehuetenango

This is an SHB EP grade washed coffee from Unión Cantinil municipality, located in the Huehuetenango department of Guatemala. This coffee is produced by smallholder farmers who typically have around 1ha of land and cultivate the varieties of Caturra, Catuai, Bourbon & Pache.

The coffee is fully processed by smallholder farmers. Cherries are harvested ripe and then de-pulped usually by either manual or small-motored pulpers. This is then left to ferment overnight until the coffee’s remaining mucilage has broken down. Washing is then carried out, usually in specialised channels.

The washed parchment is always sun dried as the small holders don’t have access to mechanical driers. The drying takes advantage of every bit of flat, full sun space that can be found, which is limited in Huehuetenango due to the mountainous and shaded terroir. This means the coffee is dried on roof tops, small patios and on tarps. It must be turned to ensure even drying and avoid over-fermentation or mold. Once the drying is complete the coffee is delivered to our Union Cantinil buying station for quality control and consolidation.

Huehuetenango is both a large department (or state) and the eponymous capital city of that same department. While coffee isn’t grown in the city of Huehuetenango, it is abundant in the high altitude mountains to the west and north of the city. Producers are predominantly smallholders with around 1 hectare of land. In order to buy coffee directly from these smallholder groups we have installed a number or regional micro-warehouses and buying stations. This has both enabled us to receive coffee directly from the small holders and cut the transport & logistics costs for them; all while providing stable market access for these remote communities.

Our micro-warehouse in Unión Cantinil is located in the heart of the municipality and receives coffee from a small radius of about 15km. This high altitude region has some of the best coffees in Huehuetenango. The generally north facing aspect of the mountains means the sun takes its time reaching the small plots where the coffee is grown. While there is some Catimor planted in the region, the common varietals are more traditional and conducive to a high quality cup, such as Bourbons, Caturras and Pache

Thanks for reading, now enjoy some delicious coffee!

Take it easy.

Starting Friday May 17, Mundos 305 located on 305 W Front St. will be open until 8pm.

Alongside our full drink menu, we are launching a brand new food menu, along with some desserts and new drinks!

Coffee. Food. Community.

Smoked Mac
smoked cheddar, gouda, asiago, toasted bread crumbs, cellentani, seasonal greens

Roasted Veggie Bowl
golden beats, red onion, sweet potatoes, asparagus, feta cheese, balsamic glaze, topped with a poached egg and seasonal greens

Bruschetta
fresh tomatoes, garlic and basil on a toasted crostini with balsamic glaze and flake salt

Pastrami
house focaccia, thick sliced pastrami, sweet mustard slaw, swiss cheese, seasonal greens

Charcuterie
a sampling of fine cheeses paired with an assortment of meats, fruits, nuts, bread and jam