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: floral & sweet with notes of grapefruit, peach & jasmine.

Producer: Faver Ninco

Location: Santa Maria, Huila, 2005masl

Genetic Varieties: Gesha

Process: Washed

Importing Partner: The Coffee Quest

Faver’s coffee journey began about 25 years ago, when he learned everything he knows about coffee production from his father and neighbors. About six years ago, he became very interested in coffee varieties and specialty coffee. His four children also were involved in this process, and now they all participate in the farm´s production; each of them owns their own coffee plants and carefully selects the varieties they want to grow to contribute to the family’s economy and their own.—from The Coffee Quest

We’re experiencing: juicy & sweet with notes of pink lemonade, orange zest & blackberry-basil.

Producer: 27 Smallholders, Baho Coffee

Location: Bushekeri Sector, Nyamasheke District, Western Province, 1600-1900masl

Genetic Varieties: Red Bourbon

Process: Natural

Importing Partner: Sundog Trading

Baho Coffee began managing the Akagera Station at the beginning of the 2020 season. It’s located in the famed Nyamasheke District, set in between the beautiful Lake Kivu and Nyungwe National Forest. Meaning youth in Kinyarwanda, Urubyiruko is a newer lot separation that began during the 2022 harvest. The creation of this group is a direct investment towards the future of coffee in Rwanda, as it’s composed of farmers that are all under the age of 35 and new to coffee growing. Emmanuel’s (the owner of Baho Coffee) goal is to inspire a younger generation to invest in the coffee sector and dedicate themselves to working in tandem with Baho Coffee. - from Sundog Trading

Washed - we’re experiencing: bright & juicy with notes of grapefruit, cashew, raw sugar & green tea.

Natural - we’re experiencing: juicy & sweet with notes of nectarine, date, vanilla & walnut.

Producer: approximately 1,000 farmers & SNAP Specialty Coffee

Location: Gedeb Zone, 1950-2000masl

Genetic Varieties: Heirloom - Korume & Wolisho

Process: Washed & Natural

Importing Partner: The Coffee Quest

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: 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

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.