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.

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).