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.

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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.

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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.

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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.

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!

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.

Why do many coffees have a wild difference in flavor?  Coffee varietals, growing methods, climate, elevation, soil, harvesting techniques, roasting style and brewing methods all affect the flavor of coffee.  However, one of the greatest variables that can impact the taste of a particular coffee is how it is treated immediately after harvest. We call this coffee processing.  The two most common processes are washed and natural.

Natural processed coffees are dried and fermented while still inside the fruit of the coffee cherry.  If this process is done correctly, the results can give us super flavorful coffee with muted acidity and incredible sweetness.  Natural processed coffees many times have berry undertones and taste like different types of wine.  Currently, we have several different natural processed coffees:

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Ethiopia | Mrs. Gemedech - Whole Bean

from $22.00

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Costa Rica | Finca La Guaca - 12oz Whole Beans

$22.00

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Guatemala | Ayarza - 12oz Whole Beans

$20.00

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Brazil | Denise Aparecida Pereira - 12oz Whole Beans

$18.00

Natural processed coffees are fermented in many different ways.  One of those methods is an anaerobic process where coffees are fermented in pressurized, sealed tanks without oxygen present.  These anaerobic naturals take on unique and intense flavors.  Currently, we have one anaerobic natural in our lineup. The Zambia Ngoli Estate tastes like blueberries and white chocolate and has an incredible sparkling pink lemonade finish. We think this coffee really showcases what is so special about this particular fermentation process:

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Zambia | Ngoli Estate - 12oz Whole Beans

$19.00

Arriving soon is another anaerobic natural from Basha Bekele in Ethiopia, and it’s an outstanding coffee that we can not wait to share.

Most coffees we roast are fully washed, a more common process where the coffee cherry is completely removed from the coffee bean before it’s dried.  We love washed coffees because they are usually brighter and cleaner with more defined levels of acidity.  We have several washed coffees available:

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Burundi | Rugembe Hill - 12oz Whole Beans

$21.00

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Ethiopia | Nensebo Riripa - 12oz Whole Beans

$21.00

Guatemala | Union Cantinil - Whole Bean Coffee

from $21.00

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Kenya | Karatina - 12oz Whole Beans

$21.00

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Tanzania | Tarime - 12oz Whole Beans

$20.00

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Peru | Bajo Kimariato - 12oz Whole Beans

$21.00

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Colombia | Nariño Ecoterra - 12oz Whole Beans

$20.00

There are many different methods of coffee processing and fermentation.  These are the most common, but we’re always testing the uncommon in order to keep bringing you new and exciting coffees.

Coffees from Zambia, Tanzania and Peru are inbound, read on for more info!

We are in love with the Zambia Ngoli Estate, an anaerobic natural that smells like pink lemonade and tastes like blueberry cobbler.  It’s excellent hot or over ice as a flash pour over.

Sold Out

Zambia | Ngoli Estate - 12oz Whole Beans

$19.00

Zambia Ngoli Estate

[ZAM-BEE-UH • IN-GOHL-EE • ES-TATE]

Notes:
Blueberry, White Chocolate, Pink Lemonade

Varietal:
Castillo

Process:
Anaerobic Natural

Altitude:
1,400 MASL

The Northern province has the best conditions for arabica coffee cultivation in Zambia with its relative proximity to the equator and abundant altitude (Mafinga Hills being the highest point in the country at 2,300 masl).  Most coffee grows from 1300 - 2300 masl. Zambia produces both washed and naturally processed coffee and has introduced some honey processing.  A wide range of varieties including Catimor 129, Castillo, Java, and other trial varieties. Specialty grades are AAA, AA, AB and Peaberry. 

The Tanzania Tarime is syrupy sweet and smells like oranges. It tastes like black cherry, apricot and sweet and sour candy. It is kinda bright, but it’s super smooth.

Sold Out

Tanzania | Tarime - 12oz Whole Beans

$20.00

Tanzania tarime

[TAN-ZUH-NEE-UH • TUH-REEM]

Notes:
Apricot, Black Cherry, Sweet and Sour Candy

Varietal:
Bourbon, Kent

Process:
Washed

Altitude:
1,900 MASL

This fully washed AB-grade coffee was grown by the small holder producers in the Mara, Tarime region of Tanzania at 1,750 meters above sea level. Located in Tanzania’s northern highlands above the shores of Lake Victoria, the farmers often grow coffee on less than 2 hectares of land alongside other cash and subsistence crops. Traditionally a region for natural processed coffees, the ideal growing conditions have attracted wet mill operators in recent years so smallholders can sell their coffee as cherry. Not only does this allow farmers to bring coffee to market quicker, it frees up land that would have been devoted to drying.

If you like a nuanced depth of flavor with less acidity, the Peru Bajo Kimariato is for you. The Bajo Kimariato smells like cocoa and cinnamon, and tastes like apple pie.  We could drink it every day.

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Peru | Bajo Kimariato - 12oz Whole Beans

$21.00

peru bajo kimariato

[PUH-ROO • BA-HOH • KIM-MA-REE-AH-TOH]

Notes:
Apple, Cinnamon, Cocoa

Varietal:
Catimor, Typica

Process:
Washed

Altitude:
1,200 MASL

This lot features selections from Bajo Kimariato, outside the city of Quillabamba in the Cusco region, coming from two smallholder farms: Fortunato Alamanacin's San Rafael and Exaltacion Fuentes's Balconniyoc. 

As many of you know, a lot has changed for us in the last year. We now have three locations open in Traverse City, and are still so thankful for the love from our amazing customers.

Mundos West

Mundos West has been open for more than a year now and is thriving on the west side of town. The sense of community there is something that we cherish, and has become one of our favorite parts of the space. Catching up with our regulars is a daily joy! Did you know we have picnic tables and benches by the creek that’s behind the cafe? For a relaxing, quiet break, head on down to be serenaded by the water, the birds, and the wind in the trees.

Mundos 305

Mundos 305 has now been open for a year, and we are loving the space. The fact that we are so close to the heart of downtown TC is a big bonus, and the morning sunshine through our east facing windows is the perfect way to start our day. 305 is walking distance from Sara Hardy’s farmers market, which means you can pick up a coffee to take with you while you shop, or stop in when you’re finished to cool off and relax.

Mundos HQ

Mundos HQ, our base of operations on the corner of South Garfield and Boon Street, has been open for six months now, and every day is an adventure! We are so excited to see what the summer holds for us here, and are already imagining how busy it might be. In such a big space, it’s easy to meet with larger groups and reunite with friends and family. On weekday mornings, you might even catch the fresh scent of our coffee being roasted!

Mundos North

Unfortunately, this will be our last summer at Mundos North, our dreamy space in downtown Suttons Bay. Serving the Suttons Bay community has been so fun and taught us so much, but it is time for us to say goodbye. However, we feel like we have found the perfect people to continue serving the community in that space. We can’t wait to introduce you!  Keep an eye out for that announcement. To our Suttons Bay fans, we would love to see you whenever you are in Traverse City!

We are so blessed to be able to serve our community in such a large capacity, and are so grateful for every customer who stops by for a cup of our coffee.

Keep taking it easy!

The Mundos Team

We love Traverse City. We are enamored by the natural grandeur that exists here, the life we live and the moments we share. But above all, we love the people. We want to create spaces where people experience the beauty of coffee and community.  

Because of our love for this place, our goal is to have three separate and unique locations in Traverse City: Mundos West, Mundos 305 and Mundos HQ. 

MUNDOS WEST

In Slabtown, Mundos West will be the place to grab your favorite drink. The cafe at 720 W Front St, will be nestled in a tree covered cove right beside Kids Creek with beautiful creekside seating. Indoor seating will be minimal with the design focused on quality, efficiency, and shorter wait times. Some of our offerings will include grab and go sandwiches and single origin batch brews so you can enjoy quality even if you’re in a rush. At Mundos West there will be special rewards for those who choose to walk, bike, and/or bring in their own reusable cups to this location. It will be the perfect easy stop and wonderful experience. 

MUNDOS 305

A ways down the road, closer to downtown, you will find Mundos 305. Located on the same street, 305 W Front St. will be a brand new community-oriented space. Here you will find large tables to hang out with friends, have meetings, and work from your laptop. The food and drink menu will be expansive and you will get to enjoy your favorite handcrafted pour overs from our rotating slow bar menu. This Mundos location will have the feeling and excitement of downtown TC, but will be set apart with large windows and natural light highlighting the large yet comfortable cafe. This will be a place for you to sit back and take it easy.

We look forward to serving you at both Mundos West and Mundos 305 come spring of 2022. 

MUNDOS CENTRAL

Lastly, our Boon Street location. Opened on November 13th, 2017, this was where our adventure in Traverse City began. Mundos Central is the base of our operations, just 5 minutes southeast of downtown. On your way in, you enjoy the smell of fresh coffee on our roasting days. In the summer, you can sip your coffee while enjoying the outdoor breeze through the open garage door in the front. If you need a quieter space for a meeting or to get work done, you can tuck into a quieter plant filled room with lots of natural light. Mundos Central is where we roast and cup our coffees, as well as create all of our croissants and pastries from scratch. This location is unique with a variety of seating options and our full food and drink menu available. 

We are so excited about the future. Traverse City means a lot to us. We have been so encouraged by the friends and relationships we have made throughout this journey. What started out simply as the dream of a 15-year old kid, turned into a family business that has expanded to include close friends with a shared vision for quality specialty coffee and a love of community.  

Thank you to everyone who has visited and enjoyed a cup of coffee at Mundos. You are a huge part of making this dream come true.

We are completely blown away by the crew at Mundos!  We cannot do this without them. They are huge blessing to us and our entire community. 

We look forward to serving you in the future at all of these locations, including Mundos North, our location in the heart of downtown Suttons Bay.

We have had several new incredible coffees arrive in the past couple weeks. It’s an awesome variety of some of our favorites of 2021. Here’s the rundown:

Ethiopia Kossa Geshe is a natural processed coffee with hints of dark chocolate, blackberry and strawberry. Kossa Geshe is located in Western Ethiopia’s Limmu Kossa District, in the highlands of the Kebena Forest. This 1,000 hectare farm was established in 2009 as a land grant from Ethiopia’s investment agency to safeguard some of the last remaining dense forest in the country. Read more HERE.

Honduras Lempira is a well balanced washed coffee that reminds me of some of my favorite Colombian coffees. It’s full bodied with great sweetness and has notes of red grape, cherry and chocolate. This lot comes from the Lempira department of Honduras, located in the western part of the country. Read more HERE.

Guatemala Ayarza This is an exceptional, naturally processed coffee from the Lake Ayarza region in Guatemala with notes of blueberry, wine and rose. This is the third year we have purchased this particular coffee. It’s always a favorite at Mundos. Read more HERE.

Rwanda Kinini Village is an exceptional coffee with a great story. It has notes of orange, caramel, brown sugar. "Kinini" means, literally, 'this big thing right here'. It is the name of the collaboration of cooperatives seeking to pool their efforts to improve their lots. 85% of the members are women-- we met this group through the IWCA and found the lot from Tumba Village to be something worth sharing. To understand how a group can produce 87 point coffee in their first year of production, you have to understand the people behind the coffee. Dreamers. That's what everyone called Jacquie Turner and Malcolm Clear when they wanted to start a school for children in Eastern Rwanda 10 years ago. Read more HERE.

Kenya Nyeri Peaberry is one of my favorite coffees of all time. It’s exceptionally sweet, balanced with layered acidity and notes of clementine, peach, pomegranate. Nyeri Hill farm lies just 3 km from the famous coffee town of Nyeri, in the heart of Nyeri County. The large estate is run and managed by the Catholic Arch Diocese of Nyeri and is one of the earliest and largest coffee farms in Kenya. Read more HERE.

Kenya Handege is an amazing washed coffee from the Handege Coffee Factory and has notes of red grapefruit and cherry pie. The Handege Coffee Factory is allied with the nearby Wamuguma Coffee Factory under the Ritho Farmers’ Cooperative Society. With headquarters in Gatundu, Ritho has ben operating since 1972. Kenya is an enigma. It occupies a top spot in specialty – Kenyan top lots are always amongst the most expensive of any harvest. But yet it’s a country where coffee production is dropping year over year. Kenya is a place where traceability is given, but knowing what you want and how to get it are two different things. Rarely do we find partners more capable, and loyalties more difficult to navigate than we do in Kenya. For all the aforementioned reasons, competition in Kenya is fierce, making prized coffees feel like even more of a success. Read more HERE.

Mexica Oaxaca Lachao Swiss Water Processed Decaf is the best decaf we have ever had. It seems like the more we search the better the decaf we are able to find. This particular coffee has notes of chocolate, caramel and fig. Oaxacan coffee is grown on small plots spread over a large, diverse range. Well, three ranges actually. Oaxaca is where the Sierra Madre del Sur and Sierra Mixteca ranges come together to form the Sierra Madre Occidental as it heads north. If you follow these ranges south of Oaxaca city towards the coast you find a unique climate - soft, pine-filled forested mountains that give way to steep, craggy coffee fields as you head into the heart of La Pluma. Read more HERE.