New coffees from Kenya, Honduras and Mexico have just arrived in our roastery, read on for more info!
Brand new arrivals from Tanzania and Colombia have arrived. Along with them the returning favorite; Guatemala Union Cantinil.
Exceptional new coffees from Guatemala and Ethiopia have just landed in our roastery. On slow bar and shelves now!
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. Read more on new coffees hitting slow bar and the shelves this week!
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.
[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.
[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.
[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.
[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.
[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.
[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.
[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
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.
[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.
[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.
[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.
[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 • 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.
[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.
[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.
[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.
[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.
Due to circumstances outside our control, we will not be able to serve wine at 305 for the foreseeable future. This is a huge bummer. We’ve been gearing up for wine service for almost a year now.