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

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.

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

Now you can enjoy a fresh 12oz bag of exceptional single origin coffee from Mundos delivered to your door every week (or two).  

If you have a favorite or two, let us know.  We want to provide you with coffees that fit your preferred flavor profile.  We would love to help you develop this. 

Start your subscription below.

WEEKLY SUBSCRIPTION - 12oz Single Origin

$18.00 every week



We are stoked to have the privilege to share this rare coffee with you! Take the time to read the story behind this exceptional coffee. It's worth it!

Finca El Retiro was founded in 1927 by Fernando Alberto Pacas Figueroa. The farm has since passed down four generations and is now owned and managed by Alfredo Pacas and his family: it is one of several small estates that the family oversees in this privileged location high in El Salvador’s rich Apaneca-Ilamatepec Mountain Range.

Alfredo has passed his heritage and a love for coffee farming to his children – Alfredo and Maria – who bring new energy and a modern approach to coffee production. They have a clear vision for the specialty coffee sector in El Salvador; specifically on their own farms. Alfredo and Maria are continuously pushing boundaries to improve quality; mixing traditional best practice (like using the agobio method of pruning, planting varietals and implementing careful soil and shade management) with cutting edge quality control systems and techniques. Management and record keeping techniques from harvest to harvest are notably important for their stringency and scientific approach.

El Retiro’s coffee grows under a protective canopy of shade, made up of indigenous tree varieties such as the leguminous balsam and ingas. Both of these trees are chosen for their heavy leaf fall, which provides rich, natural mulch that fertilizes the trees. The farm also provides the perfect habitat for wildlife, including squirrels, armadillos, wild cats and quail.

This 100% Bernardina lot has been processed using a natural method, which the farm has been perfecting since 2012. The coffee is hand-picked only when perfectly ripe and is delivered to the Pacas’ family wet mill, Vidagua, on the same day. On arrival the cherries are immediately laid on the mill’s raised beds. The cherries are dried for around 20 days and turned regularly (around 9 times a day) to ensure even drying. After reaching optimal humidity, samples of the beans from the dried cherry are taken and cupped at the Pacas family’s in-house cupping lab; to ensure quality, before being moved and stored at the farm’s parchment warehouse; giving the beans an adequate “reposo” (rest). When the coffee is ready to be exported, it is finally passed through the dry mill before being vacuum packed.

Bernardina?! “What is that?” you may ask. Well, this is where it gets interesting.

The Pacas family purchased a farm called Finca Los Bellotos at the end of 2012. They were drawn in by the beautiful location and well maintained farm, including Bourbon and Pacas plantations. When they first saw the farm, they fell in love with the land, the views, and the people. The farm itself is located on the western part of a volcano called “Cerro Verde”. Elevation ranges between 1,400 and 1,600 masl. Facing the Izalco Volcano, the farm is protected from the strong winds, however, the evening always brings a heavy fog covering, which cools the air and contributes to slow maturation of the coffee plants.

When the family first started work on the farm, Ruperto, the farm manager, mentioned that he had noticed peculiar trees growing on the farm. He said that when he tasted their fruit the flavour was really distinct and noticeably complex. Ruperto had brought this to the attention of the previous owners on a number of occasions; however, they chose to dismiss his observations and continued to mix the unusual cherries with the rest of the harvest.

The Pacas family already had some experience in identifying unique varieties, and was intrigued; they wanted to taste these “peculiar” cherries that Ruperto was describing. And he was right! When they came to taste the cherries they were amazed by their sweetness. There were clear notes of peach, papaya and mango in the pulp. They immediately marked all the “different” trees that they could find in the farm. Finca Los Bellotos has a total of 6 tablones: La Calandria, El Gorrioncillo, El Limon, Ninia Chica, Teshcal and El Capulin. The special trees were scattered all over, but mostly in Tablon El Limón. In total, 46 trees were identified.

In 2013 they picked and processed this unique coffee from Finca Los Bellotos. December 16, 2013 was the night they first received the cherries at Beneficio Vivagua (the farm’s wet mill). The quantity of cherries was tiny – only half a bag! So small, in fact, that they had to use a manual depulper to remove the cherry skin from the parchment. While doing that, the smell of fruit coming off the freshly pulped cherries was overwhelming. Everyone, including the truck driver, came over to find out what that smell was. The family treated the pulped coffee very carefully, fermenting it perfectly and drying it on raised beds. In the words of Maria Pacas, “We knew it was special.” They just didn’t know what it was.

After 8 days on the beds, the parchment reached the required moisture level and was put into store. A few days later, they milled and cupped a sample. The results were amazing! Its attributes were well defined and unlike anything else on the farm at that time. It was sweet, elegant, peachy, citric, with notes of mandarin, ginger and lemon tea. Thank god they had saved some of the seed for the nursery.

At this point the Pacas family were still unclear as to the variety of the special coffee. Some of the coffee was gifted to special clients who visited from around the world. They roasted and cupped the coffee in the local lab facilities. Some said it was a geisha, but the Pacas were not sure. Then, one of their clients, a geisha buyer, asked if he could visit the farm and see the trees. When he looked at them, he said: “These trees don’t look like geisha to me”. At that point, they decided that a DNA test was in order. They contacted a specialist lab in Italy called Analytica. When the results came back, they showed that the sample did not correspond to any documented coffee variety. This meant that a new variety had been discovered at Finca Los Bellotos!

Of course, the family were given the honour of naming the new variety. They couldn’t go with THEIR family name as it’s already taken! They decided that the only way to go was to recognise the person who had pointed out the trees in the first place. After all, it was Farm Manager, Ruperto Bernardino Merche, who had made the initial discovery. This is why the exceptional variety now bears the name “Bernardina”, in his honour.

We are able to offer this exceptional coffee in small quantities. There isn’t much available, because it is so rare. Because of this, it is also a bit pricy. We are selling 100g tins of whole beans for $25. Check that out below. We will feature this coffee on our slow bar as a 12 oz pour over for $8.50. It is probably the best coffee we have ever cupped. You really need to try it!