Tanzania Arrivals
Fresh from the roastery, two single origin offerings from Tanzania. Volcanic soil grown peaberry, and smallholder farmer natural process.
Fresh from the roastery, two single origin offerings from Tanzania. Volcanic soil grown peaberry, and smallholder farmer natural process.
TANZANIA | LUYOMBE PEABERRY
[TAN-ZUH-NEE-YUH • LOO-YOM-BAY • PEE-BARE-EE]
Process: Washed
Elevation: 1,000 - 2,000 masl
Region: Luyombe
Varietal: Blue Mountain, Bourbon, Kilimanjaro, Luwiro
Caramel, Strawberry, Pineapple
Benefiting from fertile volcanic soil, Luyombe is known for its washed peaberries.
Juicy sweet peaberry, with a caramel sweetness and pineapple aftertaste.
Luyombe is a coffee-producing area in Tanzania, known for cultivating high-quality Arabica beans. The region's coffee is typically grown at elevations ranging from 1,000 to 2,000 meters above sea level, benefiting from fertile volcanic soils and a temperate climate ideal for coffee cultivation. Luyombe is known for it’s washed Peaberries. Peaberry beans are unique, as they develop as a single, rounded bean within the coffee cherry, unlike the typical two flat-sided beans. This natural mutation occurs in about 5-10% of coffee cherries and is often associated with a more concentrated flavor profile.Tanzanian coffees, including those from Luyombe, are known for their bright acidity and complex flavor profiles. Common tasting notes include black currant, chocolate, and a sweet, fruity aftertaste. The coffee industry in Tanzania is vital to the country's economy, with approximately 90% of farms managed by smallholder farmers.
TANZANIA | SAMBEWE
[TAN-ZUH-NEE-YUH • SAHM-BEH-WEY]
Process: Natural
Elevation: 1,616 masl
Region: Mbozi
Varietal: Blue Mountain, Bourbon, Kilimanjaro, Luwiro
Sweet and Sour Candy, Malt, Ginger
A culmination of over 400 smallholder farmers who all share a central processing facility.
Resembling sour gummy worms, this coffee is full of sweetness and acidity, complemented by malty undertones.
Sambewe represents more than 440 smallholder farmers, all of whom live in or around the villages of Sambewe, Itumpi, Nansama, Iyenga, and Ileya in the Mbozi district of Tanzania. This is the result of four local farmers groups combining forces in 2018; the producers all share a central processing unite and deliver their coffee in cherry form. They three specific goals for the future: to build a new central processing unit, to renovate the office building and warehouse, and to plant local trees to create shade and biodiversity.
Thanks for reading, now go drink more coffee!
Take it easy.
New Rwanda Coffees
3 Incredible new coffees from Rwanda in partnership with One Acre Fund.
Photos by Ernest Nshimyimana
3 Incredible new coffees from Rwanda in partnership with One Acre Fund.
One Acre Fund is a social enterprise that works with millions of smallholder farmers, equipping them with the supplies and training to help them thrive. One Acre Fund puts Farmers First in everything they do, helping farmers grow more food, plant more trees, and earn more money from their harvests. Learn more at oneacrefund.org
A crisp and sweet washed process coffee from Cyanika, Nyamagabe District
Two lots from Dukunde Kawa processed natural and washed. A true comparison of the different fermentation methods.
RWANDA | NGOMA
[RUH-WAHN-DUH • EN-GO-MAH]
Process: Washed
Elevation: 2,000 - 2,200 masl
Region: Cyanika, Nyamagabe
Varietal: Red Bourbon
Pear, Honey, Cashew
Grown in the highly acidic soils of Cyanika, Nyamagabe District at an elevation of 2,058 masl.
Like biting into a fresh pear, this coffee is crisp and sweet. Honey mouthfeel with a cashew note.
Ngoma coffee is from the highland acidic soils of Cyanika, Nyamagabe District in Southern Province is among the best in Rwanda; among the 24 coffees of excellence appeared in the cup of excellence competition organized in 2008 got the second place. This coffee comes from farmers at up to 2058m in altitude and sandy loam soil.
RWANDA | DUKUNDE KAWA WASHED
[RUH-WAHN-DUH • DUH-KOON-DAY • KA-WA]
Process: Washed
Elevation: 2,000 - 2,200 masl
Region: Gakenke
Varietal: Red Bourbon
Citrus, Pear, Juicy
This washed lot comes from Dukunde Kawa members with farms between 2,000 and 2,200 masl and the region’s signature volcanic loam soil. they also started a coffee school to ecducate the next generation of Rwandan coffee farmers.
Clean, bright and juicy cup with notes of pear and lemon. Smooth and sweet finish.
While it’s not uncommon to find cooperatives in Rwanda, it’s uncommon to find a cooperative like Dukunde Kawa: they have worked tirelessly on behalf of their more than 1,000 farmer-members. They produce excellent coffee whose juicy body and fruitiness are distinctive to Gakenke in Rwanda's Northern Province. They also started a coffee school last year to educate the next generation of Rwandan coffee, and even have a program to donate dairy cows to families in the community—a symbol of respect and source of economic opportunity. One Acre Fund has collaborated with Dukunde Kawa to distribute inputs, shade trees, and coffee seedlings to its farmer members. In this way, Dukunde Kawa’s farmers can continue producing their standout coffee and prosper more from it.
Photo by Ernest Nshimyimana
RWANDA | DUKUNDE KAWA NATURAL
RUH-WAHN-DUH • DUH-KOON-DAY • KA-WA]
Process: Natural
Elevation: 1,700 - 2,200 masl
Region: Gakenke
Varietal: Red Bourbon
Blueberry, Walnut, Fudge
Dukunde Kawa produced this fun and funky natural lot in a country where the overwhelming majority of specialty coffee is fully-washed. They also started a coffee school to educate the next generation of Rwandan coffee farmers.
First sips are unmistakably blueberry, which fades into fudge and walnut as it lingers on your tongue.
While it’s not uncommon to find cooperatives in Rwanda, it’s uncommon to find a cooperative like Dukunde Kawa: they have worked tirelessly on behalf of their more than 1,000 farmer-members. They produce excellent coffee whose juicy body and fruitiness are distinctive to Gakenke in Rwanda's Northern Province. They also started a coffee school last year to educate the next generation of Rwandan coffee, and even have a program to donate dairy cows to families in the community—a symbol of respect and source of economic opportunity. One Acre Fund has collaborated with Dukunde Kawa to distribute inputs, shade trees, and coffee seedlings to its farmer members. In this way, Dukunde Kawa’s farmers can continue producing their standout coffee and prosper more from it.
Dukunde Kawa produced this fun and funky natural lot in a country where the overwhelming majority of specialty coffee is fully-washed. This coffee opens with the unmistakable flavors of strawberries, blueberries, and chocolate. The fruity acidity is balanced by a chocolate sweetness. As the taste lingers, the strawberry fades into banana, which melds with the heavy chocolate body into something truly amazing.
Photo by Ernest Nshimyimana
Thanks for reading, now go sip on some exquisite coffee!
Take it easy.
New Arrivals from Ethiopia and Colombia
We’re delighted to introduce two new coffees from Ethiopia and Colombia. A Washed - Extended fermentation grown in the Yirgacheffe region of Ethiopia joins our Highland Collection. Sourced in Colombia, an incredible Honey Processed Coffee from Nariño.
ETHIOPIA | CHORSO
[EETH-EE-OPE-YA • CHOR-SOH]
Process: Washed - Extended Fermentation
Elevation: 2,000 masl
Region: Yirgacheffe
Varietal: Heirloom
Apricot Jam, Black Tea, Floral, Bergamot
Extended Fermentation maintains a consistent water environment throughout fermentation, and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.
Delicate and complex cup, light body with a bergamot mouthfeel, finishes with the sweetness of apricot jam.
From the Chorso kebele in the Yirgacheffe growing area, smallholder producers combine their harvest of Ethiopian heirloom and landrace varieties to be processed through an Extended Fermentation Washed process. This process at the Chorso washing station begins with ripe cherries, which undergo meticulous sorting and float tank separation to ensure only the highest density fruit is processed. The cherries are pulped to remove skins, then placed in fermentation tanks to loosen mucilage from the beans.
Unlike traditional Washed methods, the purpose of the Extended Fermentation method is to maintain a consistent water environment throughout fermentation, conserving water and is closely monitored to prevent over-fermentation. This controlled process results in dynamic, sweet coffee that reflects the terroir.
After fermentation, the parchment coffee is rinsed in washing channels with filtered river water, agitated until clear, and then drip-dried for 6-10 hours. Finally, the coffee is spread on shaded open-air drying tables to further reduce moisture content.
COLOMBIA | APONTE
[KUH-LUM-BEE-YUH • AH-PONE-TEY]
Process: Honey
Elevation: 2,150 masl
Region: Nariño
Varietal: Caturra
Pink Lemonade, Sourdough, Blackberry
This Caturra variety has been planted in the Inga territory, on smallholder farms at an average of 2,150 masl. The elevation, as well as the Galeras Volcano providing nutrient-rich ash, make an exceptionally complex, and sweet coffee.
Just like pink lemonade, this coffee balances sweetness and tartness just right, with the complexity of sourdough and a smooth finish.
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. For years the tribe was forcibly involved in poppy and heroin production under the influence of guerrilla groups, drug traffickers, and paramilitaries. The once-peaceful mountains teemed with illegal plantations and violence, in which the Ingas were trapped until as recently as fifteen years ago.
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.
Producers process coffee on their own properties, drying Honey coffee in stacked raised bed solar dryers on their farms. This process reduces water used for washing coffee and complements the natural complexity of coffees from this special region.
Thanks for reading, now go enjoy some delicious coffee!
Take it easy.
New Arrivals from Ecuador and Colombia
Super stoked to share about our first coffees from Ecuador and a delicious natural Colombia coffee. Read on below.
Super stoked to share about our first coffees from Ecuador and a delicious natural Colombia coffee. Read on below, or watch the video here
https://youtube.com/shorts/UDO3XR6tH7U
ECUADOR | MILTON VILLAVICENCIO
[EK-WUH-DOOR • MIL-TIN • VI-LUH-VUH-SEN-SEE-OH]
Process: Washed
Elevation: 2,200 masl
Region: Cahuasqui, Imbabura
Varietal: Caturra
Tangerine, Hibiscus, Raisin
Finca Cahuasqui, owned by Milton Villavicencio is located in the eastern part of Imbabura near one of the oldest towns in the region, Cahuasqui. Villavicencio is one of the few in the region who relies on farming instead of mining.
Bright clean cup with notes of tangerine and hibscus.
Founded in 2013, Finca Cahuasqui is owned by Milton Villavicencio. It is located in the eastern part of Imbabura near Cahuasqui, one of the oldest towns in the region dating back to 1513. In the Ecuadorian Andes, the farm sits at an elevation of 2300 masl. Villavicencio is one of few in the region who continues to rely on farming rather than mining. Finca Cahuasqui has 3 hectares dedicated to growing Caturra. Harvest typically runs from June to September. They use a traditional washed process with a 48-hour fermentation period. Villavicencio hopes to one day create an association and collection center for the region to increase specialty coffee production from Cahuasqui.
ECUADOR | MAPUTO
[EK-WUH-DOOR • MUH-POO-TOW]
Process: Washed
Elevation: 1,350 masl
Region: La Perla
Varietal: Typica
Floral, Caramel, Melon
Grown on the Maputo Farm in La Perla Ecuador by Henry and Verena Gaibor, who met in Burundi while volunteering during a humanitarian crisis. They returned to Ecuador to pursue their other passion — coffee!
Floral and delicate cup with notes of melon and caramel.
The farm Maputo is owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying. The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion—coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure. Together, they are doing everything right when it comes to picking, processing, and drying coffees, Piero Cristiani says the Gaibors are producing "some of the best coffees I have ever tasted." The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra. Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1,350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.
COLOMBIA | MANOS JUNTAS
[KUH-LUM-BEE-YUH • MAH-NOUS • HOON-TAS]
Process: Natural
Elevation: 1,400 - 2,200 masl
Region: Cauca
Varietal: Castillo
Blackberry Jam, Red Wine, Clove, Chocolate
This natural process Colombia from the Manos Juntas micromill is from producers of surrounding farms in Cauca.
Complex, deep sweetness of blackberry jam and wine. Subtle notes of clove and chocolate.
Manos Juntas is a micromill in Sotara area of Colombia's Cauca region. The entire concept of this micromill is based on simplifying tasks and responsibilities. This particular offering was first purchased in its cherry form when delivered to the mill on the day of harvest. Upon arrival, the Brix and pH were recorded, and the cherries are placed in large hermetic tanks for a five-day-long anaerobic fermentation: Each tank is labeled with the name of the producer, to retain traceability. During this period, nitrogen gas is introduced into the tanks in order to stimulate the yeast. Brix and pH are measured constantly through this process and are used to determine the stopping point for fermentation; the coffee is then subjected to 68°F temperatures in order to cease fermentation and remove the yeast and other microorganisms. For Honey-processed coffees, the cherries are then depulped and dried with the mucilage on in raised beds under shade. For Naturally-processed coffees, the cherry is then "aged" in tanks for a period of five more days before they are taken to solar dryers. Drying takes 30–45 days. Oncedried, the coffee is cupped and samples are sent. They are then approved, milled, and shipped. Producers get paid upfront for their coffee, typically producers have to wait 35 to 40 days for coffee to dry before selling it. Producers involved are from surrounding farms. This means they need only to travel a short distance to deliver coffee, as opposed to driving many kilometers into town. Coffee infrastructure, like drying beds, fermentation tanks, and depulpers, can be very expensive to purchase and maintain. With this model, farmers can forgo all of this hassle and focus on maintaining healthy trees.
Thanks for reading, now go drink some outstanding coffee!
New Arrivals from Colombia, Peru and DR Congo
New coffees have just arrived in our roastery! Pink Bourbon from Colombia, 2 coffees from Peru and coffee from Lake Kivu in DR Congo.
New coffees have just arrived in our roastery! Pink Bourbon from Colombia, 2 coffees from Peru and coffee from Lake Kivu in DR Congo.
COLOMBIA HUILA | PINK BOURBON
[KUH-LUM-BEE-YUH • WAY-LUH • PINK • BORE-BONE]
Tasting Notes: White Peach, Kiwi, Vanilla
Process: Washed
Elevation: 1,600 - 1,900 masl
Region: Huila
Varietal: Pink Bourbon
This is an exceptional Pink Bourbon varietal from several different municipalities of Huila, Colombia. Originally thought to simply be a mutation of red and yellow bourbon varieties, evidence suggests this is an Ethiopian landrace varietal.
Super juicy and sweet with notes of white peach and kiwi. Smooth vanilla finish.
This single-variety Pink Bourbon lot is sourced from smallholder farmers located in the Pitalito, Palestina, Salado Blanco, and Acevedo municipalities, in the department of Huila. Some 25 farmers (10 women, 15 men) contributed to this high-elevation lot.
Originally thought to be a mutation of the Red and Yellow Bourbon varieties commonly grown in Colombia, there is now evidence to suggest Pink Bourbon is an Ethiopian landrace variety, arriving in Colombia via unclear means. Regardless, Pink Bourbon is a coffee unique in appearance and flavor profile. Farmers must carefully manage crop placements to ensure the proper cross-pollination of cherries that can range in color from light red to soft orange. During harvest, pickers must pay extra attention because determining ripeness requires some inspection and isn’t as simple as choosing only the reddest cherries. This challenging process produces complex flavors.
PERU | HUARMACA
[PUH-ROO • WAHR-MAK-AH]
Tasting Notes: Mango, Honey, Melon
Process: Washed
Elevation: 1,750 - 1,900 masl
Region: Huarmaca, Cajamarca
Varietal: Caturra, Gesha
Grown in Huarmaca, Cajamarca this crop is from 5 smallholder farmers, each contributing their expertise to produce exceptional coffee.
Melon sweetness with a tart mango and honey finish.
This lot features the contributions of five smallholder farmers located in Huarmaca, each contributing their expertise to produce exceptional coffee. Located in Peru’s northern highlands, Huarmaca offers ideal conditions for growing high-quality Arabica varieties like Caturra and Typica. The region’s high altitudes and cool climate contribute to the coffee’s vibrant acidity and unique flavor profiles. Prominent among this group of farmers is Yony Quispe, a former chef from Lima who turned to coffee farming during the pandemic. Yony’s culinary background is evident in his meticulous approach to coffee production.
On his farm, Yony hand-picks coffee cherries at peak ripeness and uses the flotation method to select only the best. The cherries are pulped with a motorized machine and fermented for 24 to 36 hours, depending on the temperature. Yony carefully monitors the fermentation process to ensure the desired flavor profile. The beans are then dried in solar dryer, where Yony oversees the drying time to maintain quality. Yony’s commitment to sustainability sets his farm apart. He integrates shade trees and additional crops like citrus fruits, creating a diverse ecosystem that benefits the coffee plants. He uses living barriers to promote biodiversity and protect the soil, avoiding herbicides.
PERU KOVACHII
[PUH-ROO • KOH-VA-CHEE]
Tasting Notes: Sweet Bread, Berry, Chocolate
Process: Washed
Elevation: 1,200 - 2,200 masl
Region: Cajamarca
Varietal: Bourbon, Catuai, Caturra, Typica
Sourced from many smallholder farmers in Cajamarca, Peru.
Smooth and dependable. This washed process Peru has a cozy mouthfeel with notes of sweet bread and chocolate, underlying berry sweetness.
Most of the coffee produced in Peru is processed by hand on the producer's farm, and Kovachii is no different. Cherries are harvested, de-pulped, processed and then dried either on patios, drying beds, or on tarps. Farmers from all over Cajamarca bring their finished parchment to either a main warehouse in Jaen or to local buying stations in their communities for evaluation. Samples are taken, the green is evaluated, and the coffee is tasted -- then a price is agreed upon and the coffee is moved into storage. To create Kovachii, the highest-quality selections from these lots collected from smallholders are combined, milled, and prepared for export.
DR CONGO | MUKWINJA
[DEE-AR • KON-GOH • MOOK-WIN-JAH]
Tasting Notes: Stone Fruit, Grape, Molasses
Process: Washed
Elevation: 1,500 - 2,000 masl
Region: Kalehe, South Kivu
Varietal: Bourbon
A culmination of 700 smallholder farmers make up this coffee grown on Lake Kivu. The Mukwinja washing station brings coffee processing infrastructure and access to high-quality markets to the many farmers who otherwise may not have access.
Smooth and sweet cup with subtle notes of stone fruit and molasses.
This organic fully washed 'Kivu 3' lot is from Mukwinja washing station in South Kivu, one of 8 such stations operated by Virunga Coffee Company, set up by Schluter Ltd. in 2012 to produce specialty coffees in eastern DRC and improve livelihoods for smallholder farmers in the region. Mukwinja works with 699 farmers in South Kivu, who cultivate at altitudes between 1,500 and 2,500masl.
Despite the high potential of the coffees around Mukwinja, smallholder production is characterised by a very small farm size, lack of infrastructure for coffee processing and lack of access to high-quality markets. Virunga Coffee is providing technical assistance to coffee farmers on regenerative agriculture practices, as well as access to coffee inputs, namely high-quality coffee seedlings to increase farming productivity, and thus profitability. Our goal is to increase economic opportunities from coffee farming in South Kivu.
Thanks for reading, now enjoy some delicious coffee!
Exceptional Yemen Highland Collection
Exceptional natural process Yemen Mahal Aqeequl has just arrived in our roastery.
Exceptional natural process Yemen Mahal Aqeequl has just arrived in our roastery.
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 Arrivals from Kenya, Honduras and Mexico
New coffees from Kenya, Honduras and Mexico have just arrived in our roastery, read on for more info!
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.
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.
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
[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.
Tanzania, Colombia and the return of Guatemala Union Cantinil
Brand new arrivals from Tanzania and Colombia have arrived. Along with them the returning favorite; Guatemala Union Cantinil.
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.
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.
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
[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 return of Mrs. Gemedech
The beloved Ethiopia Mrs. Gemedech has returned, as well as new coffees!
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
[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
[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
[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
New from Kenya and Peru
Our very first natural process Kenyan! Read on for more info.
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.
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.
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
Mundos 305 open until 8pm, starting May 17. Coffee. Food. Community.