We’re experiencing: rounded & sweet with notes of red wine, blackberry & walnut.
Producer: José Mário Zardo
Location: Sitio Pica-pau, Venda Nova do Imigrante, Espirito Santo 1050-1100masl
Genetic Varieties: Yellow Bourbon
Process: Washed
Importing Partner: Osito Coffee
The Pica-pau estate contains 3 hectares of coffee which are planted over 4.8 hectares. The rest of the land is left as virgin Atlantic rainforest, with a diverse range of flora and fauna. José also chooses not to use pesticides on his property and tries to reuse all waste generated by the harvest to treat and fertilize the land. This particular lot was hand-selected from trees at the highest areas of the farm and carefully dried on raised beds for 15 days.—from Osito Coffee
We’re experiencing: full & sweet with notes of dried blueberry, rosé, dark chocolate & tobacco.
Producer: over 600 farmers
Location: Bensa, Sidama, 1920-2020masl
Genetic Varieties: Heirloom
Process: Natural
Importing Partner: Osito Coffee
Hamasho Station is located in the Hamasho Kebele or Village and is part of the Bensa area in Sidama, Ethiopia. Managed by Asefa Dukamo Korma, the site sits at an elevation of 1920-2020masl and is dedicated to producing both Natural and Washed coffees. 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.
Established in 1996 as producers, Daye Bensa has lived through all the turmoils that coffee growing and exporting entails in the region. Nowadays, they are a reference of excellence and resilience in Ethiopia and work with various communities of out-growers from whom they receive cherries. They work with multiple washing stations in the Bensa, Sidama area, including some of which they own.
In addition to Hamasho, over the past 5 years, both in the US and Europe, we have worked with some of their other washing stations, notably: Keramo, Bombe, and Elala.
We’re experiencing: bright & sweet with notes of apricot, spice & earl grey.
Producer: approximately 1,000 farmers & SNAP Specialty Coffee
Location: Gedeb Zone, 1950-2000masl
Genetic Varieties: Heirloom - Korume & Wolisho
Process: Washed
Importing Partner: Osito Coffee
This lot is produced at the Chelbesa One Washing Station in the Gedeb Zone and is managed by SNAP Specialty Coffee. The approximately 1,000 farmers that deliver cherry to this washing station, come from the region and have between 2 and 3 hectares of land sitting at an elevation of between 1950–2200 masl. This lot consists of the Ethiopian Heirloom varieties Korume and Wolisho.
Once the cherries arrive at the Chelbesa One Washing Station, they are placed in water for sorting and removing of floaters. The cherries are then de-pulped and left to dry ferment in tanks for 2-3 days to be later washed and placed to dry on raised beds. To ensure an even drying, the parchment is constantly moved each day, taking 7-10 days, depending on the weather, until reaching the desired humidity.
We’re experiencing: juicy & sweet with notes of sweet corn, sangria, tropical fruit, pound cake.
Producer: Cooperativa Divino Niño del Horizonte & ASOCAFOR
Location: Suaza, Huila, 1300-1750masl
Genetic Varieties: Castillo, Caturra, Colombia
Process: Washed
Importing Partner: Osito Coffee
Since day one, Osito Coffee has been working with the group colloquially known as "Divino Niño" in Suaza. Over these 3+ years, this group has grown from 25 producers to over 50. Edilma Polania Bermeo is the president of the group. Along with Adrian Bocanegra and the groups treasurer, Mario Salazar, they keep this group organized and facilitate meaningful growth. Osito founded its one and only annual cup competition with Divino Niño called the Copa Suaceña. It is through this competition Osito has found many great single farm microlots and zero in on high-potential producers. - from Osito Coffee
We’re experiencing: floral & sweet with notes of clover, clementine & sage.
Producer: Multiple Smallholders
Location: Mutana Hills, Kayanza Province, 2000-2100masl
Genetic Varieties: Bourbon
Process: Honey
Importing Partner: Long Miles Coffee Project & Osito Coffee
Oswald, a Coffee Scout with Long Miles Coffee Project, works alongside the coffee farming families on Mutana hill, teaching them how to take care of their plantations and produce quality coffee. He has been empowering farmers by teaching them sustainable farming practices. He helps them understand the importance of planting shade trees and green manures, and he helps them to mulch their land and seasonally prune their coffee trees. During coffee harvest, he stands side by side with farmers, guiding them through the cherry picking process.
We’re experiencing: well-rounded & sweet with notes of citrus, walnut, cocoa & molasses.
Location: Colombia, Brazil & Peru
Process: Washed & Natural
Importing Partner: The Coffee Quest & Cereza Coffee
Our house blend combines 3 different coffees from 3 different South American 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: Valle del Cauca, 1750masl
Genetic Varieties: Caturra, Castillo
Process: Sugarcane Decaffeination
Importing Partner: Genuine Origin
Located in a biological Conservation Corridor, Valle del Cauca lies between the National Park of Tatama and “serrania de los paraguas”. Some years ago, this region was identified by Conservation International as one of the two main conservation corridors in Colombia. Farmers in this region are keenly aware of the importance of the preservation of natural resources, water management and friendly environmental practices.—from Genuine Origin
Coming soon!
Coming soon!
We’re experiencing: full & sweet with notes of strawberry, breakfast tea, walnut & molasses.
Producer: Ashok & Divya Patre
Location: Ratnagiri Estate, Chikmagalur, Karnataka, 1340masl
Genetic Varieties: Catuaí
Process: Extended Nitrogen Maceration Natural
Importing Partner: Osito Coffee
Extended Nitrogen Maceration is a process we have never offered before and are excited to share with you! The Patre family have been caring for their land for nearly a century, and Mr. Ashok is very into some amazing tech-aided processing. After floating the coffee cherries, they were placed in a stainless steel fermentation tank, purged of oxygen using nitrogen, and allowed to ferment under pressure for 72 hours. Following fermentation, the cherries were moved to raised beds to dry for 28 days.