Coffee Archives

A stellar coffee from Diego Horta of El Rincón Farm in Huila, Colombia.

Diego is a traditional coffee maker whose parents are both coffee growers. His farm, El Rincón, is situated between two mountains, giving it a unique microclimate and natural water source from a forest reserve stream. His family transitioned from traditional to specialty coffee back in 2013 when Diego decided to dedicate his career to coffee after finishing school. Diego is not only a producer, but also a taster and barista, selling part his coffee in the town square.

During this coffee's production, only ripe cherries are harvested and then defects are removed through floating and careful manual selection. After fermentation, the cherries are dried using a mixed method: first in a mechanical silo until their weight reduces by 33%, then sun-dried on raised canopies for 8 to 10 days to reach an optimal moisture level of around 11%. Following this, the coffee is stabilized under tarps for 8 days to allow the flavors to settle.

Tasting Notes ~ Black Cherry & Mint

Origin ~ Huila, Colombia

Process ~ NATURAL PROCESS

Varietal ~ Java

Ana Maria Donneys, a fifth-generation coffee grower and Q-grader, owns and operates Cafe Primitivo. Initially, Ana pursued a business degree and worked in tourism & export promotion, doubting a sustainable career in coffee. However, her passion for coffee blossomed after her grandfather, Primitivo, passed away. prompting her to return and honor his legacy. Additionally, Ana serves as Vice President of Colombia's International Women's Coffee Alliance chapter.

This coffee underwent a 72-hour anaerobic fermentation before being dried on African beds for 30 days. Intensely fruity with a balance between acidity and sweetness.

Origin ~ Quindio, Colombia

Process ~ AZAFRAN NATURAL

Varietal ~ Caturra

Shangi Hills Coffee Washing station was built in 2016, but was barely operational during those years because the previous owner struggled with proper management and access to the right markets. Fidele Ndagijimana acquired the station at the beginning of 2022. The station processed over 4 containers worth of coffee cherries after accessing RTC market, and the new management is working tirelessly to mobilize farmers and encourage them to take care of their coffee trees again. A station located at the shores of lake Kivu, RTC will continue to work with Fidele to support the 556 farmers surrounding the station and help revitalize the coffee farms in the area.

We taste black tea & lemon zest.

Origin ~ West Nyamasheke, Rwanda

Process ~ WASHED PROCESS

Varietal ~ Red Bourbon

Let me stop you right there: you won’t find any guavas or bananas in this coffee! However, this coffee was named for the guava and banana trees surrounding this coffee lot in El Vergel Estate.

Elias and Shady Bayter operate this farm located on the slopes of the snowy mountains of El Ruiz, an inactive volcano that has created some of the most nutrient rich soil for planting. Covering almost 300 hectares, El Vergel is one of the oldest traditional single estates of the region. This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours.

We taste Apricot & Spiced Cola 🙃

Origin ~ El Vergel Estate, Colombia

Process ~ ANAEROBIC NATURAL

Varietal ~ Red and Yellow Caturra

Around 80 years ago, Ricardo Hernández and Concepción Castillo set out to settle on "Los Nogales," a farm in Pitalito, Huila, with a dream to make a name in coffee history. Their love led to the birth of eight children who devoted their lives to the countryside. One of the siblings stood out, leading the family to be remembered in the coffee world. In 1952, Ricaurte Hernández, the youngest son, was born. He worked as a farmer and discovered the value of generosity, humility, and entrepreneurship through his experiences on the land; his dream was to see his children grow up on his farm with the values he cherished. In Valle del Cauca, Ricaurte met his life partner, Suldery Arango, a woman with coffee in her veins, and together they built a coffee empire. In 2005, their estate won first place in Colombia's "Cup of Excellence" contest, thanks to the family's dedication.

Ricaurte was a visionary, always looking for innovative practices in coffee cultivation and business. His life ended tragically in 2013 due to violence in the Colombian countryside, leaving a legacy of resilience and inspiration for coffee farmers across the country. After Ricaurte's death, the family considered selling the farm, but Oscar Fernando, his youngest son, decided to honor his father's legacy and took over the farm.

His dedication to sustainable practices and innovation, coupled with his experience in environmental management, has transformed Los Nogales into a modern coffee production center, producing high-quality coffee while emphasizing research, technological innovation, and environmental conservation.

Tasting Notes ~ Strawberry Thyme Lemonade

Origin ~ Huila, Colombia

Process ~ Mosto Process

Varietal ~ Caturra

Wilder Lazo is a coffee maverick! With a background in genetics, and a relentless appetite for learning, he continues to impress us with this experimental processing techniques and impeccable execution. Here, he's done it again.

This SL 28 variety undergoes a unique natural anaerobic process that begins with 200 hours of anaerobic fermentation in plastic bags, where the cherries are inoculated with yeast to develop a distinctive flavor profile. After fermentation, the beans are carefully dried on raised beds for 15 to 20 days, ensuring even moisture distribution. The coffee is then stabilized for 35 days in GrainPro bags, stored in a warehouse without exposure to sunlight. This meticulous process results in a complex and vibrant cup.

Tasting Notes ~ Pomegranate & Pistachio

Origin ~ Huila, Colombia

Process ~ NATURAL ANAEROBIC

Varietal ~ SL28

In the magical mountains, located on a trail of off-road terrain about 3 hours from the nearest paved road towards Buesaco, there is a group of coffee growers who have been growing coffee all their lives and have mastered the art of the honey process.

Forest Green Coffee has developed a project with over 40 coffee producers, which follows a simple process of 48-hour fermentation, followed by their unique sun-drying method for the honey. This project mainly involves Caturra, Colombia, and Castillo varieties, situated at an altitude above 1850 meters. They produce and dry all the coffee, which is then meticulously blended and stabilized together in Buesaco for 30 days before milling.

We roasted this coffee at a higher temperature in an effort to round out the flavor profile. The result is a slightly more classic coffee, with loads of natural sweetness and golden raisin juiciness.

Origin ~ Nariño, Colombia

Process ~ Honey

Varietal ~ Caturra

The Gomez family has built a lasting tradition of excellence in coffee farming, led by Juan Dario Gomez. After inheriting the farm from his father, Juan has devoted himself to innovation and quality. Working alongside family members who share his passion, he has set a high standard for exceptional and unique coffees.

Central to the Gomez family approach is "regenerative farming practices". They carefully maintain shade and use organic fertilizers, focusing on both land preservation and coffee quality. Their 8-hectare plantation, situated at 1,820 meters in mountainous terrain, reflects their meticulous care.

Harvesting is a hands-on process, selecting only fully ripe red berries. Unripe berries are set aside for a unique fermentation, while ripe ones are pulped and undergo a precise 72-hour fermentation. The beans are then dried over 20 to 30 days, allowing for consistent drying and rich flavor development. The result is a juicy, complex coffee with candy-like sweetness, reminiscent of pink grapefruit hard candies. An effervescent cherry finish reminds us of cherry cola. This is a special coffee!

Tasting Notes ~ Grapefruit Candy & Cherry Cola

Origin ~ Huila, Colombia

Process ~ Lactic Natural

Varietal ~ Caturra & Colombia

Located in the heart of the Southern Region in Gedeo, Yirgacheffe, you'll find the Yismashewa Washing Station. Led by Lego Tiba Malde Yismashewa who boasts over three decades of dedicated experience in the coffee industry alongside her family. Her expertise in agricultural cultivation, direct procurement of premium green coffee beans from farmers, adept management of washing station operations, and efficient distribution to exporters culminated in the establishment of her own washing station. Yismashewa's commitment to meticulous traceability and stringent quality control ensures the overall sustainability and excellence of the coffee supply chain.

We're tasting white grape & tangerine. There's a sharp sweetness and citrus bite that gives this coffee an almost tingly sensation on the tongue. A really great example of what makes Ethiopian Naturals a powerhouse in the specialty coffee world.

Tasting Notes ~ White Grape & Tangerine

Origin ~ Yirgacheffe, Ethiopia

Process ~ NATURAL ANAEROBIC

Varietal ~ Heirloom

In 2017, Wilder Lazo found himself on his family’s farm in the San Adolfo mountains, helping his dad with the coffee crops. But quickly, this turned into something much bigger. With a deep-rooted passion for coffee and a family legacy in the business, Wilder didn’t just stick to what he knew—he decided to push the boundaries of the operation. Driven by his love for genetics and a hunger to learn more, he launched a varietal program that’s now home to over a dozen unique coffee varieties. Each one is carefully selected from different sources.

This Gesha underwent a double fermentation process, immersed in anaerobic mucilage for 140 hours, enhancing the floral and citric notes you come to expect in Geshas. This was followed by an 18-day sun exposure, infused with tangerine peel for extra zest, adding depth to the flavor profile. Lastly, it underwent a 25-day stabilization period post-sun soak before being milled.

Origin ~ Huila, Colombia

Process ~ Semi-Washed Anaerobic

Varietal ~ Gesha

Elias and Shady Bayter operate this farm located on the slopes of the snowy mountains of El Ruiz, an inactive volcano that has created some of the most nutrient rich soil for planting. Covering almost 300 hectares, El Vergel is one of the oldest traditional single estates of the region. We are continually captivated by the craft and innovation of Elias and Shady. The coffees they are putting out embody everything we look for. This Magnum Sidra is another prime example of the artistry at El Vergel Estate.

These borbon sidra cherries underwent a 72-hour anaerobic fermentation in plastic tanks with added lixiviates, or Mossto. The lixiviates are a liquid by-product of a Java coffee fermentation. The mossto jumpstarts the fermentation process and adds a whole other layer of complexity to the final cup. The cherries are then dried in silos for 2-4 days in a controlled temperature to prevent over-fermentation. It's then sun-dried for 18 days. After drying, it rests in GrainPro bags for 30 days for stabilization before finally being milled.

This coffee is truly wild. On the nose, it smells like fresh cut peaches. However, in the cup, we taste Bubble Gum, Strawberry Taffy, & Mango.

Origin ~ Vergel Estate, Colombia

Process ~ Mossto Anaerobic

Varietal ~ Borbon Sidra

A beautiful coffee from our friends at Forest Green Coffee and El Vergel Estate. This natural coffee undergoes a 12-hour oxidation process, followed by a 24-hour anaerobic fermentation. Afterwards, it sun dries for 20-hours.

Naturally sweet and loaded with rhubarb and strawberry notes, followed by a crisp green apple acidity. Super juicy, super clean!

Tasting Notes ~ Rhubarb & Green Apple

Origin ~ Tolima, Colombia

Process ~ NATURAL ANAEROBIC

Varietal ~ Pink Bourbon

Ana Maria Donneys, a fifth-generation coffee grower and Q-grader, owns and operates Cafe Primitivo. Initially, Ana pursued a business degree and worked in tourism & export promotion, doubting a sustainable career in coffee. However, her passion for coffee blossomed after her grandfather, Primitivo, passed away. prompting her to return and honor his legacy. Additionally, Ana serves as Vice President of Colombia's International Women's Coffee Alliance chapter.

This coffee underwent a 72-hour anaerobic fermentation before being dried on African beds for 30 days. Intensely fruity with a balance between acidity and sweetness.

Origin ~ Quindio, Colombia

Process ~ Azafran Natural

Varietal ~ Caturra

Sourced from our friends at Yellow Rooster.

Germán Carranza's farm, El Bebedero, is situated in the scenic village of Gracias a Dios in the Peruvian department of Amazonas. The relationship between Yellow Rooster Coffee importers and Germán and his family began in 2019. Since then, Yellow Rooster Coffee has purchased as much of Germán's coffee as possible. They have observed growth not only in cup scores and quality but also in Germán's role as a visionary leader within his family and community. El Bebedero boasts healthy coffee trees, new processing infrastructure, and ambitious plans for experimental fermentation and expansion.

Peru is often associated with lower quality Fair Trade or washed “blender” coffees. However, it is a diverse landscape with microclimates where producers like Germán Carranza are pushing boundaries and showcasing the true potential of Peruvian coffee. The excitement surrounding future harvests from Germán and his family reflects the promising direction of Peruvian coffee production.

We've roasted this coffee to represent a more classic flavor profile. Notes of toasted pecan, juicy raisin, and a delicately creamy mouthfeel. This makes a wonderful everyday drinker and an exceptional iced coffee.

Origin ~ Amazonas, Peru

Process ~ WASHED

Varietal ~ Marsellesa, Bourbon, & Castillo

Imported by our friends at Balzac Brothers, this coffee hails from Aquiares in the Turrialba region of Costa Rica. As the largest Rainforest Alliance coffee farm in the country, Aquiares devotes 80% of the farm to growing coffee while the remaining 20% is dedicated to conservation. Coffee plots are interlaced with over a dozen natural springs and almost 20 kilometers in streams, all protected with buffer zones in line with the property's RA certification. These streams form a network of natural
corridors through the farm that connect the large protected forests in the two river valleys, providing a healthy environment for the local animals, birds, and plants.

With this coffee, the fully ripe cherries are brought to the mill where floaters are separated. The remaining fruit then gets loaded into stainless steel barrels, coffee Mosto is added, and the tanks get sealed. Temperature and PH are closely monitored and once the PH reaches 4.3, the fruit is removed and sun dried for 10 days.

We're amazed by how fragrant this coffee is. Upon opening the bag, you'll be greeted by intense fruity aromas. We taste strawberry jam and sparkling lime soda.

Origin ~ Turrialba, Costa Rica

Process ~ ANAEROBIC NATURAL

Varietal ~ Marsellesa & Red Obsta

Gersay Beyou Station is located in Gersay Kebele or Village, in the southern part of Ethiopia. It is managed by Tariku Guyo and is located 14 km from the city of Yirgacheffe. This site consists of 2 hectares, sitting at an elevation of 1,914 m.a.s.l, and is dedicated to producing both Washed and Natural coffees, where more than 1,550 farmers contribute every week, mostly with 74110 varieties.

There is no prior fermentation to this Natural, maintaining that clean, sweet profile. This process starts by purchasing the cherries from the local farmers and hand picking them once those arrive at the site. The cherries are then floated and immediately placed to dry in African beds for approximately 19 to 21 days, being moved regularly to ensure uniform drying. This might seem like a simple process, but they have been perfecting this technique year after year, achieving a pleasant and distinctive Ethiopian Natural profile.

The driving force behind these Gersay Beyou Coffee lots is their producer, Primrose Coffee, who beyond their dedication to crafting outstanding coffees, are deeply committed to making a positive impact on the communities involved. Led by Mr. Abreham Mengiste & Mrs. Meseret Workneh, they have focused on various social responsibility programs, such as schools and bridge construction projects, and providing essential school supplies to students. Primrose Coffee understands the importance of fostering sustainable growth and empowering the farmers who contribute to their success.

Tasting Notes ~ Lemon-Lime Candy, Mineral Water

Origin ~ Yirgacheffe, Ethiopia

Process ~ NATURAL

Varietal ~ Heirloom Varietals

This coffee is built from part of the projects managed by Forest Coffee, which are constantly changing depending on the time of the year, and is developed by different farmers conforming to the Partner Series. Santander is a north-central region of Colombia and is situated high in the Andes Mountains.

For this coffee, Forest chose the ethyl acetate decaffeination method. This method involves soaking beans in ethyl acetate, a solvent derived from fruits or sugarcane, to bind and remove caffeine. The beans are then steamed to eliminate any residual solvent, ensuring the majority of the original flavor and aroma is retained. The ethyl acetate process is considered more natural and efficient for decaffeinating coffee, preserving its quality and taste.

Origin ~ Santander, Colombia

Process ~ E.A. Sugarcane

Varietal ~ Caturra

This coffee is brought to you by Jorge Elias Rojas, the coffee maestro behind La Roca Estate in Tolima, Colombia. Jorge isn't just a farmer; he's a coffee virtuoso with a passion that's contagious.

Jorge developed this latest masterpiece using a process called "Pink Joy". The whole coffee cherries undergo a 96-hour anaerobic fermentation in sealed tanks to restrict oxygen supply. Next, they spend 15 days drying under the sun before being added to silos for a 30-day "cherry stabilization". Our partners at Forest Green delivered yet again!

Origin ~ Finca La Roca, Colombia

Process ~ ANAEROBIC NATURAL

Varietal ~ Tabi

This coffee is built from part of the projects managed by Forest Coffee, which are constantly changing depending on the time of the year, and is developed by different farmers conforming to the Partner Series. Santander is a north-central region of Colombia and is situated high in the Andes Mountains.

For this specific profile, Forest Coffee looked for unique coffees from their partners, mostly produced at high altitudes. This profile has a pleasant acidic profile, with a soft but complex nuttiness combined with some raw honey flavors. A beautiful regional blend from one of our most trusted partners.

Origin ~ Santander, Colombia

Process ~ WASHED

Varietal ~ Caturra

Let me stop you right there: you won’t find any guavas or bananas in this coffee! However, this coffee was named for the guava and banana trees surrounding this coffee lot in Vergel Estate.

Elias and Shady Bayter operate this farm located on the slopes of the snowy mountains of El Ruiz, an inactive volcano that has created some of the most nutrient rich soil for planting. Covering almost 300 hectares, El Vergel is one of the oldest traditional single estates of the region. This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours.

Origin ~ Vergel Estate, Colombia

Process ~ ANAEROBIC NATURAL

Varietal ~ Red and Yellow Caturra

Introducing our exquisite coffee from Finca Bellavista, where Don Moiso Quintero and his son Juancho are producing coffee magic!

This family team embodies the perfect blend of wisdom and passion, combining Moiso's lifelong expertise as a coffee producer with Juancho's youthful energy and culinary background.

Juancho's journey to the farm was not without its twists and turns. It was only when he returned to the countryside five years ago that he truly found his rhythm. As fate would have it, Moiso needed a helping hand, and Juancho longed to spend more time with his father. Leaving the bustling city behind, Juancho immersed himself in the world of coffee, enrolling in courses at the esteemed SENA trade school in Colombia. There, he honed his skills in roasting and brewing, all while embracing the rich heritage of his father's decades-old processing methods.

Nestled in the northernmost section of Valle del Cauca, Finca Bellavista breathes life into the Castillo and Colombia coffee varieties. Drawing inspiration from the unique climate of their 1600-meter above sea level farm, the Quinteros made a bold decision to pursue honeys and naturals, resulting in truly exceptional flavors.

This anaerobic natural processed coffee is super clean and tea-like on the palate, while delivering juicy, berry notes with a sweet rootiness.

Tasting Notes ~ Goji Berry, Root Beer, Lemongrass

Origin ~ Ciudad Bolivar, Antioquia, Colombia

Process ~ ANAEROBIC NATURAL

Varietal ~ Caturra, Chiroso, & Colombia

Our "Same Coffee, Different Methods" showcase presents Jose Giraldo of Cafe 1959, a determined coffee producer from Quindio, Colombia. Jose first met Cafe 1959 co-founder, Jimmy Avendano, at a Seattle trade show, where Jimmy candidly advised Jose that his coffee needed improvement. Undeterred, Jose returned home and, with his father, a trained food scientist, began reinventing their crop with new varieties and fermentation methods. They cultivated unique strains like gesha, pink bourbon, wush-wush, and moka, and revamped their existing caturra lots. The result of this journey is the distinctive Panela Sticky coffee, now a highlight of Jose's offerings. Today, with an impressive track record, we can confidently say that Jose produces some of Colombia's finest coffee.

This Pink Bourbon coffee, grown at the scenic Finca El Diamante in Huila, offers an extraordinary coffee experience. Cherries are carefully picked at their sweetest stage and embark on a nocturnal journey to a fermentation facility in Quindio, where they'll undergo a 12-Hour anaerobic fermetation in the truck, and then 108 HR natural carbonic maceration with CO2 produced by the fermentation.

Tasting Notes ~ Red Apple & Grapefruit Zest

Origin ~ Huila, Colombia

Process ~ CARBONIC MACERATION

Varietal ~ Pink Bourbon

Our "Same Coffee, Different Methods" showcase presents Jose Giraldo of Cafe 1959, a determined coffee producer from Quindio, Colombia. Jose first met Cafe 1959 co-founder, Jimmy Avendano, at a Seattle trade show, where Jimmy candidly advised Jose that his coffee needed improvement. Undeterred, Jose returned home and, with his father, a trained food scientist, began reinventing their crop with new varieties and fermentation methods. They cultivated unique strains like gesha, pink bourbon, wush-wush, and moka, and revamped their existing caturra lots. The result of this journey is the distinctive Panela Sticky coffee, now a highlight of Jose's offerings. Today, with an impressive track record, we can confidently say that Jose produces some of Colombia's finest coffee.

This Pink Bourbon coffee, grown at the scenic Finca El Diamante in Huila, offers an extraordinary coffee experience. Cherries are carefully picked at their sweetest stage and embark on a nocturnal journey to a fermentation facility in Quindio, where they'll undergo an exhaustive 72-hour fermentation process and a slow, 40-day drying process. The result is a coffee that is sweet, clean, bright, and easy to drink.

Tasting Notes ~ Dried Raspberry & Cardamom

Origin ~ Huila, Colombia

Process ~ Double Washed Double Anaerobic

Varietal ~ Pink Bourbon

The Abore Station is located in Sidama, Ethiopia. Bombe Abore is the name of the lots produced there and the station was named after a bridge that was constructed in 1997 and dedicated to the local chief. This lot is managed by Asefa Dukamo Korma and sits at an elevation of 1,920-2,020 masl. Over a thousand farmers deliver their cherries to this site, mostly with 74110 and 74112 varieties. Due to the extreme elevations, harvesting runs late from December through February. Established in 1996, Daye Bensa has lived through all the turmoils that coffee growing and exporting entails. These days, they are a reference of excellence and resilience in Ethiopia and work with various communities of out-growers from who they receive cherries.

In 2020, Daye Bensa won 7th place in the Cup of Excellence, in 2021 they came in 8th, and in 2022 they came in 2nd place! It's safe to say Daye Bensa has major street cred.

We had to do a double take while cupping this coffee, mostly because natural Ethiopians tend to have strong berry flavor profiles. This coffee is notably light and crisp with delicate rose notes and a black tea finish. A pleasant surprise and one we wanted to share with you!

Tasting Notes ~ Rose, Lemon, Black Tea

Origin ~ Sidama, Ethiopia

Process ~ NATURAL

Varietal ~ Heirloom Varietals