Koke Red honey
Ethiopia
Koke Red honey
Ethiopia
photo courtesy of The Coffee Quest
We’re experiencing: vibrant & sweet with notes of pomegranate, grapefruit & vanilla.
Producer: appx 400 smallholders
Location: Gedeo Zone, Yirgacheffe, 2000 masl
Genetic Varieties: Heirloom—Kudhume & Dega
Process: Red Honey
Importing Partner: The Coffee Quest
Koke Red Honey comes from the Konga Washing Station, where more than 400 smallholder producers contribute from across the kebeles of Koke, Konga, Udessaa, and Birbirsa Kala. The Red Honey process begins with rigorous cherry selection. After being selected, floated, and sorted, cherries undergo 24 hours of aerobic fermentation followed by 24 hours of anaerobic fermentation, then are depulped and dried on shaded raised beds for 15 days, depending on the weather.
Ratnagiri Lot 1
India
Ratnagiri Lot 1
India
photo courtesy of Osito Coffee
We’re experiencing: juicy & sweet with notes of tangerine, tropical fruit & vanilla.
Producer: Ashok & Divya Patre
Location: Ratnagiri Estate, Chikmagalur, Karnataka, 1335masl
Genetic Varieties: Cavery
Process: Washed
Importing Partner: Osito Coffee
Once the harvest is brought in, a first round of intact cherry fermentation occurs for 46 hours, after which the coffee is de-pulped and fermented with microbe-enriched mosto or leachate (nutrient-rich, naturally occurring liquid byproduct released by fermenting clean cherries) for 32 hours. The wet parchment is then rinsed and slowly dried in a mechanical dryer at 36°C (96°F) for 33 hours.
Danche
Ethiopia
Danche
Ethiopia
photo courtesy of The Coffee Quest
We’re experiencing: creamy, floral & sweet with notes of strawberry, red wine & dark chocolate.
Producer: appx 800 farmers & SNAP Specialty Coffee
Location: Gedeb Zone, 2200masl
Genetic Varieties: Heirloom-Kurume & Wolisho
Process: Natural
Importing Partner: The Coffee Quest
The Danche Station is managed by SNAP Specialty Coffee. Once cherries have arrived at the station, they are placed in water for sorting and removing floaters. The whole cherry is left to dry-ferment in tanks for 3 days and later placed in raised beds to sun-dry. The cherries are constantly moved each day, taking 16-21 days to fully dry.
Fugi Kiyonza Hill
Rwanda
Fugi Kiyonza Hill
Rwanda
photo courtesy of Sundog Trading
We’re experiencing: light & sweet with notes of raw sugar, lemon-lime, cola & berry.
Producer: 60 Smallholders, Baho Coffee
Location: Fugi Station Ngoma Sector, Nyaruguru District, Southern Province, 1800-2000masl
Genetic Varieties: Red Bourbon
Process: Washed
Importing Partner: Sundog Trading
Fugi Station is nestled between the Nyungwe National Forest and the border of Burundi, and in recent years has transformed into Baho’s hub for innovation. This Kiyonza Hill lot is a part of Baho’s ongoing appellation project surrounding the Fugi Station. They’re focusing on smaller lot separations by processing groups of farmers’ coffee together based on the highest quality growing areas. The hills are often chosen based on altitude, which tends to correlate to a distinct vibrancy and saturation of flavor.
Alma
Guatemala
Alma
Guatemala
photo courtesy of Onyx Coffee
We’re experiencing: bright & sweet with notes of mandarin, plum & dark chocolate.
Producer: ALMA—Blend Program
Location: Huehuetenango, San Marcos, Nuevo Oriente, 1500-1800masl
Genetic Varieties: Caturra, Bourbon, Pache
Process: Washed
Importing Partner: Onyx Coffee
Onyx Coffee works with vendor partners from Huehuetenango to Nuevo Oriente to create ALMA, which means "Soul" in Spanish. For every pound of ALMA sold, $0.05 goes directly to Onyx’s partners at Habitat for Humanity Guatemala to support their Smokeless Stove Program. These clean stoves impact families for decades by increasing indoor air quality, improving wood-fuel efficiency and decreasing cooking time.—from Onyx Coffee
Fletcher Place Blend
Fletcher Place Blend
photo courtesy of The Coffee Quest
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.
Our house blend combines 3 different coffees from 3 different origins - Colombia, Guatemala & Brazil. 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: well-rounded & sweet with notes of citrus, almond, cocoa & molasses.
Risaralda Sugarcane DECAF
Colombia
Risaralda Sugarcane DECAF
Colombia
photo courtesy of Cereza Coffee
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
