SINGLE ORIGIN COFFEE BEANS

Whole Bean Coffee

[GWAT-AH-MAL-UH • HOH-YAH-BAH]

Process: Natural

Blueberry, Chocolate, Floral

The Joyabaj Wet Mill is located in a central area of the mill and is accessible to the services necessary to operate. The first year of operation was in 2021 and it operated from January to April, processing 5,000 quintals of parchment coffee.

The harvesting, collection and selection of coffee beans are carried out by family members of each producer. Not all members of the communities have the means of transportation to transport their coffee, therefore there are people in charge of transporting the cherry coffee to the Joyabaj Wet Mill. In the Joyabaj Wet Mill the process begins with the washing of the cherry coffee, followed by a selection process that eliminates floating coffee beans. The next step is the fermentation of the coffee with the husk, which takes an average of 8 hours, followed by the transfer process to the drying patios or African beds. The drying process takes approximately 8 to 10 days. Manual movements are made so that the drying process is uniform and daily checks are made to ensure that the drying process is properly controlled.

Whole Bean Coffee

[EETH-EE-OPE-YA • HAB-TOHM-OO • FEE-KUH-DOO]

Process: Washed

Stewed Peaches, Lemongrass, Coriander

Habtamu Fikadu Aga (trading as Kuri Mountain Coffee) was founded in 2015 by Aaga Dinsa, the grandson of a coffee farmer in Kuri Kebele. He inherited his grandfather’s farm, which remains the export-hub of the operation. Today the organization spans 105 hectares planted in Kuri Kebele, plus 837 hectares total including the farms of 144 registered outgrowers. These outgrowers deliver cherry to washing stations owned or managed by the company across Wolega, Guji, and Jimma.

At the company’s washing stations, cherries are pulped and undergo a submerged fermentation lasting 48–72 hours depending on temperature. After washing, the parchment rests in water for another 12 hours before being dried on raised beds for 10–12 days. This careful and consistent method underpins the quality across all of Habtamu’s lots.

The company is certified organic (Ecocert) and holds Fair for Life certification.

Whole Bean Coffee

[DEE-KAFF • PUH-ROO]

Process: Washed - Swiss Water Process Decaf

Apple Sauce, Banana Bread, Roasted Almonds

Smooth and sweet, perfect cup to go with your dessert after supper. Low acid.

Whole Bean Coffee

[KEN-YUH • KITCH-WUH • TEM-BOH]

Process: Washed

Caramel, Papaya, Grapefruit

Kichwa Tembo means “elephant head” in Swahili, and represents the strength in the cups. Kichwa Tembo presents a classic, hardworking Kenya profile with citrus fruit like grapefruit, bright and tangy acidity, balanced sweetness, and some of the complexity expected from a Kenyan.

Whole Bean Coffee

[EETH-EE-OPE-YA • BANK-OH • GO-TEE-TEE]

Process: Washed

Papaya, Strawberry, Plum

Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, by the washing station and dried on raised beds. The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult.

Whole Bean Coffee

[KOH-STUH • REE-KUH • FIN-KUH • EE-GEY-ROH-NEES]

Process: Honey

Stewed Cranberry, Elderflower, Black Tea

Finca Higuerones is known in the community for the massive Higuerones trees that are on the property and shade the coffee. The farm is certified by the project Nama Cafe which works with producers to lower environmental impact. Coffees from this estate are processed either honey or fully-washed and then dried for 5-6 days on a patio followed by a final 24-hour mechanical drying.

HIGHLAND COLLECTION

Whole Bean Coffee

[KUH-LUM-BEE-YUH • HEEL-DAR-DOH • PER-DOH-MOH • ROD-REE-GEZ]

Process: Washed

Mango, Pomegranate, Citrus

Finca La Providencia, managed by Gildardo Perdomo Rodríguez, is located in Acevedo, Huila, Colombia, a region celebrated for its exceptional coffee production. The farm is situated at an elevation of approximately 1,650 meters above sea level, providing an ideal environment for cultivating high-quality coffee. The farm primarily grows the Gesha and Pink Bourbon varieties, both renowned for their unique and complex flavor profile. The coffee undergoes meticulous washed processing, ensuring clarity and brightness in the cup. Gildardo's dedication to quality and sustainable farming practices has established Finca La Providencia as a notable producer in the Huila region. His commitment to excellence contributes significantly to the rich diversity of Colombian specialty coffee.

Whole Bean Coffee

[KUH-LUM-BEE-YUH • DAN-YULL • MOR-EES-EE-OH • BOHL-AHS-OS • SOO•NEE•GUH]

Process: Anaerobic Washed

Cocoa, Clove, Dried Fruit

Daniel Mauricio Bolaños owns and runs the farms El Pacer and La Esperanza, both a part of the Asociacion los Naranjos in San Agustin. These farms sit at altitudes of 1700 masl and 1650 masl respectively. Both are 5-hectare farms with 2,000 to 11,000 coffee trees and other produce grown on-site. Fly crop runs June through August with the main harvest being November through January. For Daniel's fermentation process, the cherries are collected and taken to a tank with water to remove the impurities. Then the cherries are removed and added to an open plastic container for 48 hours, pulped, and added to the plastic container again for 72 hours with a little water. The coffee is then washed and moved to dry either on African raised beds or on Parabolic drying beds for around 20-25 days.

PRE-ORDER

Coffee will roast and ship on Tuesday, July 28th, 2026.

HIGHLAND COLLECTION

Whole Bean Coffee

[KUH-LUM-BEE-YUH • SAY-SAR • LAY-DESS-MAH • GESH-UH]

Process: Natural

A silky and complex cup with notes of blackberry, cloves, and pie crust.

Cesar Ledesma grows this exceptional coffee under canopy in a sustainable agroforestry plantation. Here, Cesar is committed to producing the highest quality coffee while protecting the diverse birds and wildlife that thrive on his farm. Sustainability and excellence are combined through the avoidance of pesticides, conservation of natural resources, and cultivating a variety of beans.

Whole Bean Coffee

[TAN-ZUH-NEE-YUH • KILL-AH-MIN-JAR-OH • PEE-BARE-EE]

Process: Washed

Baked Apple, Cinnamon, Cocoa

Apple juice sweetness and tartness, with the warmth of cinnamon and cocoa.

This coffee is a blend of peaberries from smallholder farmers from various villages and washing stations in Tanzania's southern highlands.Most farmers in this region grow a few different cultivars, including N 39 and KP 423, two Tanzania-specific varieties. The way this lot was created was by sorting out the peaberries from 4-5 different washing stations to create a full lot of peaberries as opposed to the usual mixed lots. Farmers in this region typically harvest coffee in the morning and deliver their cherries in the afternoon, starting at around 3 pm. The depulpers get turned on soon after that, with lots being depulped and prepared for fermentation from 3:30 pm all the way to midnight. The coffees are graded after being depulped and are separated into different channels, where they will head to tanks to soak for 10-12 hours. They are washed clean of mucilage and then spread to dry for 9-14 days.

Whole Bean Coffee

[MEX-A-KOH • KREE-STAHL]

Process: Washed

Granola, Raisin, Dark Chocolate

Smooth and chocolatey cup with a raisin sweetness. Clean, straight-forward easy to drink coffee that everyone will love.

Cristal represents an amalgam of coffees from across Mexico’s growing regions, including Veracruz, Oaxaca, and Chiapas.

Whole Bean Coffee

[KEN-YUH • NIE-YEER-EE]

Process: Washed

Candied Orange, Raspberry, Cinnamon

This sweet and syrupy Kenya is a collection of coffees from various farms in the Nyeri region, grown in elevations between 1,500 - 1,800 masl

Nyeri is situated between Mt. Kenya and the Aberadare Mountains, creating a perfect geographic and climactic area for coffee production. This area is historically the center of Kenya's coffee production due to the rich soil and fresh water moving through the area from the mountains. This region is home to the Kikuyu people, who have resided between the mountains for centuries. This area is rich with forests, wildlife, eucalyptus, bamboo, and rainforests. 

Whole Bean Coffee

[GWAT-AH-MAL-UH • YOON-YIN • KANT-UH-NIL]

Process: Washed

Dark Chocolate, Blackberry, Pear

The return of the nostalgic Guatemala Union Cantinil. This coffee is incredibly cozy with notes of dark chocolate and blackberry, super smooth and sweet.

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

3 - 4 oz Sample bags of our favorite coffees. The coffees will vary depending on what we have in stock, but we will always send you our favorite!

You can pay a flat $7 for shipping or enter discount code LOCALPICKUP if you would rather pick up at one of our cafes.

Whole Bean Coffee

[PUH-ROO • KAH-HUH-MARR-KUH]

Process: Washed

Pistachio, Almond Butter, Strawberry

Smooth and sweet, with an almond butter finish.

Cajamarca is a semi-dry, semi-cold, tropical region in the northeastern highlands of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. It is known as the main coffee-producing region of Peru, accounting for around 25% of national production. Smallholderproducers farm on 2-3 hectares of land, many of whom practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.

Whole Bean Coffee

[MEX-A-KOH • KEE-SAH-YA]

Process: Washed

Apple Pie, Chocolate, Cashew

Smooth and elegant washed coffee from Mexico, chocolate with a subtle candied citrus finish.

This lot is fully traceable to woman-owned farmers operating as part of Cafe Delas woman producer program.

The name Ki-Saya comes 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. 

Farmers in the areas where Ki-Saya coffee is sourced have improved their processing capabilities over the years, and now take great pride in delivering pristine parchment coffee that is some of the best in all of Mexico. Only the ripest, best cherries are selected; after depulping, the coffee ferments for 12 to 17 hours before being washed and dried on small drying patios next to farmers’ homes.