Exceptional new coffees from Guatemala and Ethiopia have just landed in our roastery. On slow bar and shelves now!

Journey with us as we taste and explore beautifully unique coffees.

Read more about each coffee below!

Enjoy this exotic tasting Guatemala coffee with notes of lime and jam, this adventurous coffee packed full of flavor and acidity.

Guatemala | San Lorenzo - Whole Bean

from $20.00

GUATEMALA | SAN LORENZO

[GWAT-AH-MAL-UH • SAN • LAH-REN-ZOH]

Notes:
Apple, Lime, Jam

Varietals:
Catuaí, Caturra, Sarchimor

Process:
Washed

Elevation:
1,550 MASL

Located near the town of San Cristóbal Verapaz, in the cool, rainy reaches of Cobán, Guatemala, Finca San Lorenzo nestles in the verdant hills at around 1,500 metres above sea level. San Lorenzo is the Valdés family’s second farm, purchased in 1987 as a sort of ‘little brother’ to another of our favourite Guatemala farms, Santa Isabel. When Lorenzo was first bought, there was only one small plot of land under coffee. Today, the family have developed 20 different lots under coffee, covering 110 hectares of the farm. The remaining 35 hectares are under forest cover.

Incredibly silky and sweet, you don’t want to miss this washed Ethiopia. Notes of peach and brown sugar.

Ethiopia | Acacia Guji - Whole Bean

from $22.00

ethiopia | Acacia guji

[EETH-EE-OPE-YA • AH-KAY-SHA • GOO-JEE]

Process:
Washed

Elevation:
2,000 MASL

Notes:
Brown sugar, Peach, Silky

Varietal:
Heirloom

Named for Ethiopia’s national tree, Acacia Core Coffee comes from smallholder farmers in the Yirgacheffe and Guji regions. The sweet, fruity profile of Ethiopia Acacia Washed is selected to represent the classic flavors of some of Ethiopia’s best recognized coffee producing regions. Ethiopia Acacia Washed is produced by the smallholder farmers who characterize the coffee production landscape of Ethiopia.

In these southern regions of Ethiopia farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness. Coffee is depulped and washed by hand in cement canals at community washing stations. After fermenting in water to loosen the mucilage, wooden paddles are used to fully wash the coffee. Coffee is then placed on raised beds to dry in the sun.

Thanks for reading, now enjoy some delicious coffee!

Take it easy.

H I G H L A N D C O L L E C T I O N
Introducing the Highland Collection, limited release offerings of exceptional coffees from across the globe.

Read more below on new coffees hitting slow bar and the shelves this week!

A welcome addition to the Highland Collection, this washed process coffee from Mr. Neja Fadil is delicate and complex, with notes of white tea and peach.

Ethiopia | Neja Fadil - Whole Bean

from $26.00

ETHIOPIA | NEJA FADIL

[EETH-EE-OPE-YA • NEY-YA • FA-DEEL]

Notes:
White Tea, Peach, Seltzer

Varietals:
74110, 74112, Dega, Wolisho

Process:
Washed

Elevation:
2,200 MASL

The Neja Fadil wet mill has registered about 250 farmers who are located in the villages surrounding the wet mill (in Tobitu Tuta Kebele). This lot (from 45 of the 250 registered farmers) is unique, in that - even as part of the coffee powerhouse Guji region - only over the past few years have residents of Tobitu Tuta begun farming coffee. Mr. Neja Fedil is a recent arrival to coffee export, having built his washing station in 2017 after working for several years as a coffee collector on commission for other washing stations. In his youth - also recent! - Neja played on his local district football (soccer) team. As is becoming increasingly common at private washing stations in Ethiopia now, the station is currently expanding registration of farmer suppliers and launching agronomy trainings to expand quality control to the farm level.

Enjoy this super sweet washed Colombia with notes of orange and molasses.

Colombia | Aponte - Whole Bean

from $21.00

COLOMBIA | APONTE

[KUH-LUM-BEE-YUH • AH-PONE-TEY]

Process:
Washed

Elevation:
2,150 MASL

Notes:
Orange, Apple, Molasses

Varietal:
Caturra

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.

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.

This washed process El Salvador is a complex bean, with notes of molasses and citrus. It’s also just so much fun to say; El Borbollon.

El Salvador | El Borbollon - Whole Bean

from $20.00

EL SALVADOR | EL BORBOLLON

[EL • SAL-VUH-DORE • EL • BOR-BO-YON]

Notes:
Molasses, Pear, Citrus

Varietal:
Red Bourbon

Process:
Washed

Elevation:
1,400 - 1,500 MASL

The Alvarez family has been growing coffee in El Salvador for over 100 years and across four generations. Their award-winning farms are located on the lush green hills of Santa Ana, in the west of the country, whose rich volcanic soils and mild climate provide ideal conditions for growing coffee. The beans which together make up El Borbollón come from two small neighboring farms – La Reforma and Santa Maria. They are hand-picked and collected in traditional hand woven baskets from December until March by pickers who have been specially trained to select only the best and fully-mature coffee cherries.

This natural process Colombia is exceedingly juicy and intense with notes of strawberry pie and blueberry. Smooth finish with chocolate notes.

Colombia | El Puente - Whole Bean

from $22.00

COLOMBIA | EL PUENTE

[KUH-LUM-BEE-YUH • EL • POO-EN-TEY]

Notes:
Strawberry Pie, Blueberry, Chocolate

Varietal:
Caturra, Colombia, Castillo

Process:
Natural

Elevation:
1,800 MASL

The El Puente processing facility is located in Fundador township, Palestina, Huila, Colombia. “El Puente” translates to “the bridge”, named not only for the footbridge that spans a nearby river, but more importantly representing the connection that the processing facility creates between local smallholder producers and the global specialty coffee industry. The facility is just a 20 minute drive to the coffee centers of Pitalito and downtown Palestina, and is strategically located in an area with a high density of coffee to allow easy delivery of cherries by local coffee producers.

Coffee cherries are placed in a large parabolic dryer covered with shade fabric to regulate the temperature.

Thanks for reading, now enjoy some delicious coffee!

Take it easy.

The beloved Ethiopia Mrs. Gemedech has returned, as well as new coffees!

This natural process Ethiopia is a juicy sweet coffee with plum notes and a beautifully smooth finish that leaves a hint of lavender on your tongue.

Ethiopia | Mrs. Gemedech - Whole Bean

from $22.00

ETHIOPIA MRS. GEMEDECH

[EETH-EE-OPE-YA • MISS-ISS • GEM-A-DECH]

Process:
Natural

Altitude:
2,050 MASL

Notes:
Cherry, Plum, Lavender

Varietal:
Wolisha, Dega, Kurume

Mrs. Gemedech Fulasa was born not too far from where she currently lives, and she is the only child to her parents. She inherited her 4.5 hectare coffee farm when her father passed away in 2011. In the Gedeo culture, land inheritance usually goes to the male children. However, her being the only child, she has taken this opportunity to inherit the land and shine as one of few female coffee farmers and one of the highest quality coffee farmers in Yirgacheffe. Before inheriting the coffee farm, she and her husband supported their family of four children through the Kocho trade. Kocho is a local staple source of carbohydrates that is made from a trunk of a false banana tree, called Enset – a crop that now allows both additional income and improved soil moisture.

Mrs Gemedech’s land in the famed Idedo region of Yirghacheffe (part of Ethiopia’s southern coffee growing region) is a garden farm where coffee is grown under a shade mixed with other fruits and food staples in a regenerative manner. Fallen leaves and coffee pulp hauled from local mills are the main source of compost. Enset trees (false Banana) across the farm collect water from the rainy season inside their trunks and release it to the ground during the dry season. This helps the soils retain moisture all year round.

This Guatemala is smoother than most, you’ll find notes of black pepper and chocolate. Perfect evening cup of coffee, if you’re into that sort of thing.

Guatemala | El Retiro Quisaya - Whole Bean

from $20.00

GUATEMALA EL RETIRO QUISAYA

[GWAT-AH-MAL-UH • EL • RE-TEE-ROH • KEE-SAYE-AH]

Notes:
Brown Sugar, Black Pepper, Chocolate

Varietals:
Bourbon, Pache

Process:
Washed

Altitude:
1,800 MASL

A quarter of the population in Guatemala are in some way involved with growing or processing coffee. Near the town of Jilotepeque in the Chimaltenango region, is the expansive farm of Finca El Retiro del Quisaya.

The farm was established 100 years ago by the Ortega family and was recently sold to the Arabigos del Sur organization. The name of the farm comes from a river that runs within the land.

During the harvest, the cherries are carefully handpicked and delivered to the mill located on the farm. After sorting, the cherries are pulped with an eco-pulper to remove the external fruit and fermented in aerobic tanks for 14 hours. The beans are then washed and put through a centrifuge machine to remove any remaining mucilage. They are then dispersed on patios to dry in the open sun for ten days.

This honey processed Ethiopia is so sweet, with notes of brown sugar and mandarin.

Ethiopia | Kenissa - Whole Bean

from $24.00

ETHIOPIA KENISSA

[EETH-EE-OPE-YA • KAH-NISS-AH]

Notes:
Mandarin, Brown Sugar, Peach

Varietals:
74110

Process:
Honey

Altitude:
2,100 MASL

One of the newer cooperatives within the Kata Meduga union, Kenissa was founded in 2018 and processes and markets coffee for its 305-310 members who grow coffee in Agaro.

The details matter, and at Kenissa, they show up in coffee. Most of Kenissa’s members grow variety 74110, with some still having a small amount of 74177.

The young cooperative’s leadership is unusually committed to its success: former members who have secured their own export licenses to market their coffee directly continue to serve on its board or in management roles to help their community, understanding the cooperative’s value for improving the incomes and livelihoods of its members.

Thanks for reading, now enjoy some good coffee!

Take it easy

A place to revisit all of your old favorite coffees

Introducing the Coffee Archive, a place to revisit all of your old favorite coffees.

We’ve put together an extensive archive— categorized by continent and country —of many of the coffees we have had in the past. Spanning 4 continents and over 15 different countries, browse the archive to rediscover old favorites. Under each coffee is an option to let us know you enjoyed that particular coffee.

The archive is being constantly updated as we have had over 150 unique single origin coffees in the past; we are in process of indexing each coffee.

So go on, adventure and explore the archive, let us know which coffees you would like to see return.

Mundos Behind the Bar — Roastery Tour & Coffee Cupping

Have you ever wanted to step behind the bar and learn a bit about what we do here at Mundos?

Introducing Mundos Behind the Bar — Roastery Tour & Coffee Cupping at Mundos HQ
A free, one hour experience learning about our heart and vision at Mundos. Take a tour of the roastery and learn about how we carefully source our coffee and partner with farmers to help elevate what they do! Cup a selection of incredible coffees side by side and take an inside look at our process for evaluation and quality control. We hope you leave with a new perspective on the world of specialty coffee and how we at Mundos strive to raise the bar for everyone involved.

Our very first natural process Kenyan! Read on for more info

Our very first natural processed Kenya! This coffee has sweet notes of stone fruit and black cherry.

Sold Out

Kenya | Kamundu - 12oz Whole Beans

from $22.00

KENYA KAMUNDU

[KEN-YUH • KAH-MOON-DOO]

Process:
Natural

Altitude:
1,950 MASL

Notes:
Red Grape, Stone Fruit, Black Cherry

Varietal:
SL34

This naturally processed, single varietal SL34 lot is from from Kamundu Estate in Kiambu, Kenya. Kamundu is a 155ha coffee farm first established by British colonists but is now one of 6 estates owned and operated by Sasini, a publicly listed company with a majority Kenyan ownership.

Sasini’s estates have long placed an emphasis on equity and community. In the case of the estates’ workers this involves the provision of living quarters, early child education, union membership and guaranteed payment above minimum wage. In collaboration with importers, they have also been able to invest further in the local primary school Njenga Karume. This has principally been through the building of a new computer lab to equip students with the IT skillset to maximise their oppotunities in an increasingly digital world.

Grown in Cajamarca, Peru, this coffee is made up of several varietals; Castillo, Caturra, Typica and Yellow Bourbon. You’ll find off notes of dates and fig with a sweet and medium body.

Sold Out

Peru | Cajamarca - Whole Bean

from $20.00

PERU CAJAMARCA

[PUH-ROO • KA-HA-MAR-KA]

Notes:
Chocolate, Nougat, Fig

Varietals:
Castillo, Caturra, Typica, Yellow Bourbon

Process:
Washed

Altitude:
1,700+ MASL

This lot is organic-certified and sourced by Origin Coffee Lab from Comité El Laurel, a group of smallholder farmers in the Jaen area of Cajamarca, Peru

Thanks for reading, now enjoy some good coffee!

Take it easy

H I G H L A N D C O L L E C T I O N

Introducing the Highland Collection, limited release offerings of exceptional coffees from across the globe.

Introducing the Finca España a delightfully sweet anaerobic natural process El Salvador with notes of cranberry juice and rose hips.

El Salvador | Finca España - Whole Bean

from $24.00

EL SALVADOR finca ESPAÑA

[EL • SAL-VUH-DORE • FEEN-KUH • ES-PAHN-YUH]

Nora Lemus De Diaz Nuila is a third generation coffee farmer from El Salvador and is the proud owner of several farms throughout El Salvador’s famous Ahuachapán region. Finca España’s 22 hectares straddle the privileged elevation of 1,300 to 1,450 meters above sea level.

The farm is carefully monitored by a farm manager who has been with the farm for a number of years. There are various areas of the farm that are undergoing renovation, to introduce newer varietals, more resilient to the changing climate and spread of rust. Pruning is also conducted quite specifically at Finca España, to promote healthy growth of the coffee trees, thus elongating their lives.

Nestled atop a high mountain, Finca España is also filled with plenty of native trees, providing shade forthe coffee and helping nourish the soils of the farm. The air is moist, and the rich vegetation creates an ideal environment to grow high-quality coffee.

Coffee is harvested at Finca España during the final weeks of December through most of January and February. The harvest can continue as late as March.

All coffee from the farm is carefully harvested by hand and meticulously sorted before being delivered for processing to the nearby Beneficio El Carmen. Fernando Alfaro, the owner of the mill and El Carmen Estate, works with the family to process their coffee to their specifications so as to assure its quality and consistency.

After the harvest, the cherries are delivered to the mill to be sorted. Next, the cherries are sealed in containers with no oxygen, to ferment for 168 hours. The temperature is carefully monitored to ensure a slow anaerobic fermentation takes place. Once fermentation is complete,the cherries are evenly dispersed on raised beds for 26 –30 days to dry in the open sun, with regular movement to prevent any mould growth. Lastly, the coffee is rested in a warehouse for 45 –50 days before being hulled and prepared for export.

H I G H L A N D C O L L E C T I O N

Introducing the Highland Collection, limited release offerings of exceptional coffees from across the globe.

Grown at 2,210 meters above sea level, in the Sidama Bensa Bombe Region of Ethiopia, this Anaerobic Basha Bekele is an exquisitely juicy and flavorful cup, you'll find notes of candied peach and milk chocolate.

Sold Out

Ethiopia | Bashe Bekele - Whole Bean

from $26.00

ETHIOPIA BASHE BEKELE

[EE-THEE-OPE-YA • BASH-EYH • BEH-KEH-LEE]

Basha’s father— a community man who with Basha built a church for the community at their site in Bombe—was once a manager for a co-op in Bombe that supplied coffee to the Sidama Union. Before the government made it possible for smallholders to obtain export licenses, both he and his father sold their cherry to the cooperative. Basha now has his own export license and grows coffee (primarily 74158, known locally as “Walega”) in semi-forested plots on 12 hectares in addition to operating collection sites in Bombe, Shantawane, and Kokose—collecting cherry from producers growing coffee as high as 2300 masl. Basha exclusively produces dry processes—which includes experiments with anaerobic styles of fermentation—and practices cherry flotation before drying his coffee slowly on raised beds (with some preparations drying under shade).

New Coffees from Nicaragua, Burundi, and Guatemala have landed, read on for more info!

San Antonio is an exceedingly tropical and floral coffee from Nicaragua, light bodied cup with notes of kiwi and golden raisin.

Nicaragua | San Antonio - Whole Bean

from $20.00

Nicaragua san antonio

[NIK-UH-RAH-GWUH • SAN • AN-TONE-EE-O]

Process:
Washed

Altitude:
1,050 MASL

Notes:
Kiwi, Golden Raisin, Floral

Varietal:
Parainema

High in the Matagalpa region amidst the Isabelia Mountain Range sits Finca San Antonio. The Günkel Mairena family has been growing coffee for 46 years on Finca San Antonio with Maria Felícitas Mairena de Günkel currently running and managing the 143 hectares of coffee-producing land today. The farm executes excellent environmental standards, with most of the coffee being grown under shade within agroforestry systems. 45% of the farm is protected as El Arenal Nature Reserve, housing one of the few intact portions of the cloud forest in Nicaragua. In 2001, the farm was even declared a Private Wildlife Reserve.

During the harvest, the coffee is carefully handpicked and placed in plastic boxes to be transported to the wet mill, keeping the cherries safe and intact. At the wet mill located on the farm, the cherries are submerged in water tanksto remove floaters, or lower quality cherries. The coffee is then pulped to remove the external fruit and fermented in water for 12 hours. When fermentation is complete, the coffee is washed with clean water in channels to remove any remaining mucilage. This water is reused and goes into an oxidation lagoon to purify. The freshly cleaned coffee is moved to patios, where it is dispersed to dry in the open sun for 7 –10 days, depending on the weather. Once dried, the coffee is delivered to the Sajonia Estate dry mill to be hulled and prepared for export.

Enjoy a bright and clean cup from Jarama Burundi, with tasting notes of grape and vanilla this is a washed African coffee lovers dream.

Sold Out

Burundi | Jarama - Whole Bean

from $20.00

BURUNDI JARAMA

[BUH-ROON-DEE • HUH-RAH-MUH]

Notes:
Grape, Vanilla, Mandarin

Varietal:
Red Bourbon

Process:
Washed

Altitude:
1,650 - 1,700 MASL

This lot comes from the Jarama Washing Station, belonging to SACOBU, a local cherry miller organization in Burundi, run by three brothers. The name for the organization comes from a merging of the words ‘Specialty Arabica Coffee Burundi.’ They have eleven washing stations throughout the country, mostly in the East.

Producers will harvest their cherries when ripe and bring them to the Jarama Washing Station. The cherries are submerged in tanks of water to remove the lower quality floaters. Once sorted, the cherries are depulped, to remove the external fruit attached to the bean. Afterwards, the coffee is washed to remove any remaining mucilage and debris. Next, the coffee is then evenly dispersed on raised beds and dried in the open sun until the ideal moisture content is reached.

La Estrella Polar —which translates to The Polar Star— is a bright Guatemalan coffee with notes of pear and cashew. It is one of our more unique Guatemalan offering.

Sold Out

Guatemala | La Estrella Polar - Whole Bean

from $20.00

guatemala la estrella polar

[GWOT-EH-MAHL-A • LA • ESS-TREH-YUH • POLE-ERR]

Notes:
Pear, Lime, Cashew

Varietal:
Arabigo, Bourbon, Caturra, Catuai, Catimor

Process:
Washed

Altitude:
1,300 MASL

This region is mountainous which means it can be difficult to navigate the rugged terrain when delivering coffee. Infrastructure is one of the challenges producers face in Ixil Quiché, especially when accessing warehouses.

During the harvest, each of the 230 producers will selectively hand pick the cherries before delivering to their on-site wet mill. The cherries are pulped to remove the external fruit and fermented in water for 12 hours to initiate the breakdown of the remaining mucilage. After fermentation, the beans are washedto remove any remaining mucilage or foreign matter. The coffee is then evenly dispersed on pariguelas or African dryers in the open sun for about 5 days. The coffee is frequently stirred to ensure an even drying and preventing mold growth. The pariguelas can be stacked or covered with plastic if it begins to rain.

Ben Law Photography

We are nearing the time when we will no longer make the daily drive from Traverse City to Suttons Bay along West Bay on that beautiful stretch of M22. There is a sense of loss as we plan to step away from the operations at Mundos North. We will deeply miss regularly connecting with the folks that we’ve grown to love over the last 4.5 years in this great little village. This is a bittersweet time for all of us at Mundos.

We have great news though!

Carson Media

The perfect couple will be taking over operations in that same space. Landon and Nicole McDaid are incredible people. Leelanau is their home. They love coffee and are skilled baristas. They are passionate about great food. They really love people. We have complete confidence in them.

Landon and Nicole will create their own brand and style for the location. Follow @hive.coffee.co on Instagram for updates. We are truly excited to see them take things to the next level!

October 31st, 2023 will be the last day of operations for Mundos in Suttons Bay. Landon and Nicole will take it from there.
We are planning a meet and greet for them at Mundos North sometime in September. Keep an eye out for the dates.

Landon and Nicole plan to serve and sell Mundos Coffee in Suttons Bay. We are thankful for the opportunity and continued connection to the community.

We love and appreciate you all!