Single Origin |
Burundi Kibingo |
Unique and complex with dominant fruit flavours and sweet sparkling acidity. A heavy showing of
strawberry and peach with gentle citrus, florals and cocoa rounding out the profile. Beautiful nuances,
creamy body and a wonderful long aftertaste.
Produced by small-hold farmers in the Northwestern region of Kayanza of Burundi, south of the
Rwandan border. These Bourbon, Jackson and Mibirzi varietals are grown at an altitude of 1880-2000
meters. They are fully washed and sun dried on African beds (raised drying tables).
$16/12oz
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Region: Kayanza, Northwestern Burundi, south of the Rwandan border
Farm: Small holder farmers
Varietals: Bourbon, Jackson and Mibirzi (all Bourbon derivatives)
Altitude: 1880-2000 meters
Process: Fully Washed and sun dried on African beds (raised drying tables)
Season: current season |
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Burundi Gatare |
Gatare is rich with a strong and heavy profile and incredible sweetness that is clean, well balanced
and long lasting. Tropical fruits and red grapes dominate in the flavour profile with a soothing acidity
and delicious finish.
Produced by small-hold farmers in the Northwestern region of Burundi, south of the Rwandan border.
These Bourbon, Jackson and Mibirzi varietals are grown at an altitude of 1680-1880 meters, are fully
washed and sun dried on African beds (raised drying tables).
$16/12oz
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Region: Northwestern Burundi, south of the Rwandan border
Farm: Small holder farmers
Varietals: Bourbon, Jackson and Mibirzi (all Bourbon derivatives)
Altitude: 1680-1880 meters
Process: Fully Washed and sun dried on African beds (raised drying tables)
Season: current season |
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Tanzania Songea |
A vibrant Tanzanian that is sleek and tropical with a rich, sweet profile and overflowing flavours of
orange, grape and mango. There is an unmatched presence to this profile with caramel sweetness,
crisp acidity and a long and juicy finish.
Produced in the southern region of Songea this Peaberry varietal is grown at an altitude of 1600-1700
meters and is fully washed.
$15/12oz
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Region: Southern Songea
Process: Fully washed
Varietal: Peaberry
Altitude: 1600-1700 meters
Season: current season |
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Bolivia Café Alan
Cup of Excellence #5 |
Opening with an orange blossom and cinnamon aroma, the lush fruit flavours also bring forward
jasmine, honey and chocolate. The creamy body and sweet acidity add complexity and balance to
this delightful coffee.
Produced by Luis Yujra Arimende in the province of Caranavi, in the La Paz region. This Red Catuai
varietal is grown at an altitude of 1750 meters and is fully washed with clean spring water and sun
dried. Café Alan won 5th at the Cup of Excellence with an international jury score of 90.90.
$21/8oz
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Farm: Café Alan
Farmer: Luis Yujra Arismende
Province: Caranavi
Region: Yungas of La Paz
Farm Size: 16.00 Hectares
Altitude: 1750 meters
Varietal: Red Catuai
Process: Washed with clean spring water, sun dried
International Jury Score: 90.90
Season: current season |
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Organic Bolivia Café Mondono
Cup of Excellence Winner #7 |
Completely refreshing with a soft vanilla and tropical fruit fragrance and an incredibly complex profile
of dark chocolate, dense red fruits and juicy watermelon. Winey and clean with a well suited acidity
and round body.
Produced by Carmelo Mamani Titirico in the province of Caranavi, in the La Paz region. This 40%
Criollo and 60% Caturra varietal blend is grown at an altitude of 1650 meters and is fully washed with
clean spring water and sun dried. Café Mondono won 7th at the Cup of Excellence with an international
jury score of 90.17.
$19/8oz
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Farm: Café Mondono
Farmer: Carmelo Mamani Titirico
Province: Caranavi
Region: Yungas of La Paz
Farm Size: 10.00 Hectares
Altitude: 1650 meters
Varietal: 40% Criollo, 60% Caturra
Process: Washed with clean spring water, sun dried
International Jury Score: 90.17
Season: current season |
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Guatemala Los Espíritus |
Engaging flavours of chocolate, anise, and orange with complex acidity, creamy texture and smooth
butterscotch finish.
Produced in the Huehuetenango region in Guatemala, this Pacamara varietal is grown at an altitude of
1500 meters, is wet-processed and sun-dried on patios.
$14/12oz
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Region: Huehuetenango
Varietal: Pacamara
Altitude: 1500 meters
Process: Wet-processed and sun-dried
Season: current season |
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Organic |
Organic Ethiopia Sidamo Shoye Co-operative
Fair-Trade Certified |
An offering that is sugar sweet from start to finish with engaging flavours of blueberry and raspberry
syrup with a hint of orange peel. Balanced acidity, thick texture and a syrupy smooth aftertaste.
Produced in the Sidama region in the sub-region of Dale, near the city of Yirgalem, this wet
processed coffee is dried on raised, woven African beds. This coffee is grown at an altitude of 1900
meters, is a mixture of traditional Ethiopian varietals and has been certified Organic and Fair Trade
since 2004.
$16/12oz
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Region: Sidama
Sub-Region: Dale
City: Near the city of Yirgalem
Process: Washed and dried on raised African beds
Altitude: 1900 meters
Varietals: Mixed Traditional Ethiopian
Cooperative: 1074 Employees
Average Size Farm: 0.5 Hectares
Certification: Organic and Fair Trade since 2004
Season: current season |
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Organic Ethiopia Yergacheffe Konga Co-operative
Lot #45
Fair-Trade Certified |
This classic Yergacheffe is crisp, clean and smooth with flavours of strawberry, orange and cocoa. This
particular lot has vibrant acidity, big body, honey sweetness, and a long lasting aftertaste.
Produced in the Gedeo sub-region of Yergacheffe at an altitude of 1900 meters, this wet-processed
coffee is a mixture of traditional Ethiopian varietals and is certified Organic and Fair-Trade.
$16/12oz
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Farmers: 1683 small-holder farmers
Farm Size: Average size of 1.25 acres each
Region: Yergacheffe
Sub-Region: Gedeo
Altitude: 1900 meters
Process: Washed
Certification: Organic and Fair Trade
Season: current season |
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