We’re experiencing: rounded body & sweetness with notes of dried cherry, orange & cocoa.

Producer: Reinel Borbon

Location: Santa Maria, Huila, 1850masl

Genetic Varieties: Caturra

Process: Washed - Yeast Inoculated

Importing Partner: The Coffee Quest

Producer Reinel Borbon is a 2nd generation coffee grower. This lot starts with a careful harvest of the ripest cherries and an initial 20-hour dry fermentation in cherry before being de-pulped. The wet parchment is then placed in open barrels to ferment alongside Reinel’s Yeast Substrate for up to 80 hours, before being washed and placed to dry. It is then dried on raised beds for 14 – 18 days, depending on the weather.

We’re experiencing: light & sweet with notes of raspberry, grapefruit & earl grey.

Producer: 26 smallholders

Location: Eloxochitlán de Flores Magón, Sierra Mazateca, Oaxaca, 1400-1600masl

Genetic Varieties: Bourbon, Caturra, Oro Azteca

Process: Washed

Importing Partner: Osito Coffee

This community lot is from the localidad or agua of Agua Mariposa, a small indigenous Mazatec community located in the Sierra Mazateca on the banks of a stream. The older generations speak little to no Spanish, only Mazatec, and the younger generations utilize both languages. This lot is comprised of coffees from 26 producers. Drying is carried out on petates, which are woven natural fiber mats and can be a slower process due to the area’s misty and cooler afternoons and proximity to the Sierra Mazateca mountain range.

We’re experiencing: velvety & smooth with notes of raspberry, ginger & fruit punch.

Producer: appx 565 farmers & SNAP Specialty Coffee

Location: Hambella District, Guji, 2300masl

Genetic Varieties: Heirloom

Process: Washed Anaerobic

Importing Partner: The Coffee Quest

This lot starts with the producers meticulously sorting ripe cherries before depulping. Coffee is then fermented in sealed tanks for 72 hours, washed, and laid out to dry on raised beds for over 13 days. Workers make sure to turn the parchment every 3 hours each day to ensure an even drying process. In Amharic, “Boku Sayisa” translates to “Blessed Valley,” and legend has it among the Guji Oromo people that coffee sprang in this valley from the tears of the sky god Waaqa, mourning a servant’s unjust death.

We’re experiencing: rounded body & sweetness with notes of white wine, strawberry & shortbread.

Producer: over 600 smallholders

Location: Bensa, Sidama, 1920-2020masl

Genetic Varieties: Heirloom—74158

Process: Honey

Importing Partner: The Coffee Quest

Hamasho Station is managed by Asefa Dukamo Korma. Hamasho, or “Serpent” in English, works with over 600 farmers who contribute with their cherries, mostly with the 74158 Variety. With its mix of rainy and sunny days, the Hamasho region really benefits from its microclimate conditions. In addition, due to the warmer days and cooler nights from such a high elevation, the beans develop slowly and are very dense.

Juicy & sweet with boozy, strawberry-banana, walnut & cocoa notes.

 Producer: Luis Alberto

Location: Dipilto-Jalapa, Nueva Segovia

Genetic Varieties: Bourbon

Process: Natural

Importing Partner: The Coffee Quest

Finca Un Regalo de Dios is located in the Dipilto-Jalapa mountain range in the North of the department of Nueva Segovia and sits at a range of elevations, from 1,350 m.a.s.l. at the "low" end, with lots as high as 1,800 m.a.s.l. at the top. In total, the farm is 179 acres, with around 130 acres planted in coffee. Of those 130 acres in coffee, Luis grows the following varieties: Red & Yellow Catuai, Pacamara, Maracaturra, Java, Bourbon, Catimore and some Hybrids. The farm is situated in the municipality of Mozonte (in the community of Quisuli) and the clouded forest creates a micro climate with temperatures ranging from 10 degree to 16 degrees celsius. Finca Un Regalo de Dios has a loose sandy soil, with abundant humus and has an annual rainfall of between 1,400 and 1,600mm. In addition, the farm has a rich biodiverse environment of fauna and flora, with an abundance of broad-leaved trees and conifer species. All of this together, creates for optimal coffee growing conditions. The care and processing that goes into every lot that is processed in this farm is second to none, with careful detail at every stage, starting with optimal cherry picking at the farm level all the way through carefully controlled fermentations and drying. Washed coffees are dried for between 15-20 days, honeys 20-25 days and naturals, between 25-30 days! Luis Alberto received 6th place in the COE this year, 1st place in 2020, 1st and 5th place in 2018, as well as 3rd and 13th place in 2017.... he is no stranger to producing exceptional coffees.

We’re experiencing: well-rounded & sweet with notes of citrus, walnut, cocoa & molasses.

Location: Colombia, Guatemala & Brazil

Process: Washed & Natural

Importing Partner: The Coffee Quest & Onyx Coffee

Our house blend combines 3 different coffees from 3 different origins. It’s a tasty balance of body and sweetness that works well brewed in many different ways - whether espresso, filter, French press, or cold brew.

We’re experiencing: medium body and acidity with notes of dark chocolate, citrus & cherry pie.

Producer: Multiple Smallholders

Location: Risaralda, 1450-1750masl

Genetic Varieties: Caturra, Castillo, Colombia

Process: Sugarcane Decaffeination

Importing Partner: Cereza Coffee