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

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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.

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.

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.

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.

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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.

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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.

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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

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.

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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.

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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

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.

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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.

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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.

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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.

Coffees from Ethiopia, Costa Rica, Guatemala and Kenya have landed, read on for more info!

The Nensebo Riripa from Ethiopia has delicious notes of papaya and nectarine and has a tea-like smooth mouthfeel.

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Ethiopia | Nensebo Riripa - 12oz Whole Beans

$21.00

ethiopia nensebo riripa

[EITH-EE-OPE-YA • NEN-SEY-BOH • REE-REE-PA]

Process:
Washed

Altitude:
1,900 - 2,200 MASL

Notes:
Papaya, Nectarine, Pineapple

Varietal:
Ethiopia Heirloom

This coffee is sourced from smallholders in Riripa village in West Arsi, Sidamo. Farmers cultivate coffee at 1,900 to 2,200 meters above sea level. They deliver their coffee to a local washing station owned and operated by SNAP Trading.

With an enticing aroma of blueberry cheesecake, this Costa Rica Finca La Guaca has notes of red wine and gummy bears, you’ll have to taste it to believe it.

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Costa Rica | Finca La Guaca - 12oz Whole Beans

$22.00

costa rica finca la guaca

[KOEST-A • REE-KA • FIN-KA • LA • GWAH-KA]

Notes:
Chocolate, Red Wine, Gummy Bears

Varietal:
Catuai

Process:
Natural

Altitude:
1,600 MASL

Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee.   

Blueberries anyone? This Ayarza Natural from Guatemala is rich in blueberry and cacao notes, we love this coffee.

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Guatemala | Ayarza - 12oz Whole Beans

$20.00

guatemala ayarza

[GWOT-EH-MAHL-A • A-YAR-ZA]

Notes:
Blueberry, Cacao, Floral

Varietal:
Bourbon, Catuai, Pache

Process:
Natural

Altitude:
1,400 - 2,000 MASL

Laguna de Ayarza (Lake Ayarza) is a crater lake in the Santa Rosa department of Guatemala. It is known locally as Laguna Azul (Blue Lake). Lake Ayarza was formed by a volcanic eruption. The lake has a surface area of 14km² and is located at 1,400masl.

Orange marmalade and guava is the best way to describe our new Kenya Karatina. This coffee is bright yet balanced with a warm caramel finish.

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Kenya | Karatina - 12oz Whole Beans

$21.00

kenya karatina

[KEN-YUH • KEIR-UH-TEEN-UH]

Notes:
Orange Marmalade, Guava, Caramel

Varietal:
Batian, Ruiru 11, SL28

Process:
Washed

Altitude:
1,650 MASL

Karatina is located in Barichu locale, Mathira division near Karatina town in the Nyeri County, the southern part of the famous Mt. Kenya and part of the Barichu Cooperative Society with about 1,450 small scale farmers. The cherries are fully washed with fresh river water from Ragati River and sundried on raised beds.

Three more new coffees this week! It’s quite the variety of flavors between them.

The Rwanda Kanzu is the best from Rwanda that we have seen in a few years! is extremely flavorful and sweet with balanced brightness. It tastes like vanilla bean ice cream with hints of plum and juicy sweetness. We could drink this every day!

The Mexico Pluma is the best coffee we have ever tasted out of Mexico. It has a full body, muted acidity and a sweet chocolatey finish. It has additional hints of almond cookie and marshmallow. Pair it with any dessert.

The Ethiopia Boji is different than the other Ethiopian coffees we have featured in the past. It isn’t overwhelmingly fruity. It has a much more subtle flavor profile. There are understated notes of white tea, peach and berry. Excellent to pair with any of our waffles.

We are excited to introduce two new coffees this week.

The Brazil Dutra Estate is extremely well balanced with very low acidity. It smells and tastes like peanut butter cups. It also has flavor notes of sweet cream and chocolate eclair. It pairs perfectly with a chocolate croissant or molasses cookie.

The Peru Ignacio is a bit brighter with subtle blackberry and brown sugar notes. It’s a juicy coffee with a sweet finish. It pairs well with a classic croissant or savory pocket.

Stay tuned for three more new coffees next week…

You can enjoy the same fresh single origin coffees that we serve on our slow bar in our cafes!

Each week (or two) we send you 3 bags (4oz each) of our slow bar coffees. You will receive 12oz of whole bean coffee in total. There is no better way to enjoy a great variety of amazing single origin coffees at home. Subscribe below.

WEEKLY SUBSCRIPTION (Slow Bar) - 3 bags, 4oz each

$20.00 every week