Colombia
Piendamo
Our newest offering from Colombia is named after the small town nearest to the producers who contributed to this lot. Piendamo is located the department of Cauca on the western slopes of the Cordillera mountains, a region known for producing spectacular coffee for many decades. In this region, as in most of Colombia, producers typically own very small plots of land – between five and ten acres – and pick, process, and dry the coffee themselves. This very labor intensive process creates a noticeable divide between those farmers who spend extra care and those who don’t. The difference is clear in this coffee – it’s clean, green apple acidity, notes of cashew butter and squash blossom, and smooth, silky body make it one of the best Colombians we’ve tasted all year.

For brewing suggestions, please download our information sheet here.

Origin
Colombia
Mark
Piendamo
Region
Cauca
Varietal(s)
Castillo, Colombia, Caturra
Process
Fully Washed and Sun Dried
Elevation
1400-1900 masl
Sourced
Cafe Imports
Notes
Apple, Cashew Butter, Squash Blossom
NEW bags COLOMBIA
Democratic Republic of Congo
Sopacdi
Sopacdi is an amazing cooperative working in the east of the Democratic Republic of Congo, where over the past decades, war and ethnic violence have forced much of the population in this area to abandon their homes and farms. Over the past several years, people in the region have begun to farm coffee again, its production providing a common ground for the members of Sopacdi, many of whom come from formerly conflicted communities. This coffee is fully washed and sun dried, grown at an altitude of 1460-2000 meters above sea level. The flavors in the cup are entirely African, with big juicy blackberry, pomegranate, and orange notes, supported by a full and viscous body. As part of our effort to support the communities who produce this coffee, we will be donating a dollar from each bag sold to the Eastern Congo Initiative, a non-profit organization that works inside the DRC in sectors such as maternal and child health, primary and vocational education, mental health counseling for victims of violence, and many others. Learn more at their website, www.easterncongo.org, and visit our Facebook page for updates on our progress!

For brewing suggestions, please download our information sheet here.

Origin
Democratic Republic of Congo
Mark
Sopacdi
Region
Eastern Congo - Lake Kivu
Varietal(s)
Bourbon
Process
Fully Washed and Sun Dried
Elevation
1460-2000 masl
Sourced
InterAmerican
Notes
Blackberry, Vanilla, Pomegranate
NEW bags CONGO
El Salvador
Santa Elena
Santa Elena was established as a coffee plantation in 1930, on the slopes of the Santa Ana volcano in the west of El Salvador. The soils in this region are enriched with volcanic ash, providing added nutrients and increased water retention for the production of coffee and other crops. The presence of over 60 varieties of native shade trees at the finca (farm in Spanish) make this a respite for local fauna, many of whom also inhabit the neighboring forest preserve, El Parque Nacional Los Volcanes. This coffee is certified in country as both Rainforest Alliance and Organic, and took 6th place in the El Salvador Cup of Excellence in 2013. The dedication to detail on the farm comes through in the cup, presenting some rare jasmine and coffee blossom high notes, complementing the traditional chocolate-and-caramel body we expect in good Salvadoran coffees. We love it as our morning cup, and later in the day as a delicious cold brew!

For brewing suggestions, please download our information sheet here.

Origin
El Salvador
Mark
Santa Elena
Region
Santa Ana Volcano a.k.a. Ilamatepec
Varietal(s)
Bourbon, Pacamara, Catuai, Kenya
Process
Micro-milled and patio dried in the European Prep style at Finca Serbia
Elevation
1500-1850 masl
Sourced
Direct Sourced via Bridgeport Coffee Company
Notes
Jasmine, Butterscotch, Milk Chocolate
NEW bags El SALVADOR
Nicaragua
La Roca
La Roca is a blend of two neighboring farms- Finca La Ventaja and Finca El Jardin. Situated in a part of the country permeated by volcanic mountains and rain forest, ideal coffee growing conditions have led to the production of some truly excellent coffees. Though Nicaragua has a long history of coffee production, recent years have been plagued by the worst onset of coffee rust in all of Central America. Despite these difficulties, we received a truly beautiful coffee that highlights the best of what this countries coffees have to offer – creamy body, forward acidity, and confection sweetness. We are proud to present La Roca as our first offering from Nicaragua.

For brewing suggestions, please download our information sheet here.

Origin
Nicaragua
Mark
La Roca
Region
Dipilto, Nueva Segovia
Varietal(s)
25% Red Catuai, 75% Caturra
Process
Washed, Dried on Raised African-style Beds
Elevation
1250-1400 masl
Sourced
Caravela Coffee
Notes
Cherry, Pecan, Sugar Cookie
NEW bags NICARAGUA
Ethiopia
Kochere Borena
Single Origin Espresso One of the amazing things about Ethiopian coffee is the ability to taste the smallest differences in terrior, due to the naturally occurring amalgamation of heirloom varietals that exist throughout the country. The coffees of the Yirgacheffe region, where this coffee was grown, are traditionally known for their bright citrus, berry, and tea-like qualities, but within this larger region are many subregions and woredas, or districts, that bring even greater distinction to this classic profile. The Kochere woreda is home to hundreds of small farmers and produces some of the highest grown coffees in the world, topping out at 2500 meters above sea level. All coffees in Ethiopia are marked by grades which indicate the level of cleanliness of that coffee, with Grade 1 being the highest. This coffee from the Borena zone has been sorted to remove all defects, and has thus received the Grade 1 rating. With lots of berry, peach, and lemon flavors, this coffee is light, sweet, and easy to drink, as espresso or otherwise.

For brewing suggestions, please download our information sheet here.

Origin
Ethiopia
Mark
Kochere Borena
Region
Borena Zone, Kochere Woreda, Yirgacheffe
Varietal(s)
Heirloom
Process
Washed, Dried on Raised African-style Beds
Elevation
1875-2050 masl
Sourced
Cafe Imports
Notes
Strawberry, Peach, Lemonade, Lively
NEW bags ETHIOPIA KOCHERE
Mexico
Finca Consolapan
Direct Trade Reserve While in Mexico this past February, members of our team were able to visit several beautiful farms and meet many accomplished producers, but none were as memorable as the farm of Cecilia Avila Camberos. Her farm, Finca Consolapan, is located a short drive from the town of Coatepec, a hotbed of quality coffee in the state of Veracruz. It is a relatively small farm of only twenty hectares, practicing a passive organic method of farming. Once the team arrived at the farm, the first thing they noticed were the dogs – literally dozens of them! – earning her farm the nickname Doce Perros, or Twelve Dogs. Ms. Camberos has been rescuing dogs from the streets of Coatepec for many years, and has amassed quite the herd. The visitors were escorted around the farm by a throng of them, as they toured not just the farm but also the facility where she was drying the coffee, on raised African-style beds within a protective shelter where she could carefully monitor the drying process. It is this kind of extra attention to detail, not to mention financial investment and patience, that allowed Ms. Camberos’ coffee to stand out from the rest at the first ever Best of Mexico competition in the state of Chiapas this March. Taking first place in the competition, this coffee scored an incredible 92.5 points, a score that is practically unheard of for Mexican coffee. In the cup, our team tasted an incredible bouquet of mango, lemon/lime, and pineapple supported by a soft caramel sweetness. From start to finish, this coffee is lively, nuanced, and incredibly sophisticated. We are releasing this coffee as the first of our new Reserve series, where we will be featuring coffees that surpass the specialty level and are in a league all of their own.

For brewing suggestions, please download our information sheet here.

Origin
Mexico
Mark
Finca Consolapan
Region
Coatepec, Veracruz
Varietal(s)
Typica, Mundo Novo, Garnica
Process
Washed, Dried on Raised African-style Beds
Elevation
1240 masl
Sourced
Cafe Imports
Notes
Citrus, Melon, Toffee, Vibrant
NEW bags MEXICO template
Triforce
Espresso Blend
Our signature espresso blend is known for being juicy, vibrant, and impeccably balanced. We rotate our components seasonally to bring you the freshest flavors and the cleanest cups. The current rendition of Triforce is a 50/50 blend of an Organic Uganda Bugisu and an Organic Colombia Finca Santa Maria. The Uganda Bugisu, grown on the slopes of Mount Elgon in the east of the country, contributes juicy plum and black cherry flavors, and a thick, Swiss chocolate sweetness. The Colombia Finca Santa Maria, from the department of Santander in the north central of Colombia, delivers a silky body with flavors of almond butter and green apple. Together, the blend produces shots with a refined, lactic body, almond oil fragrance that turns into marzipan in the cup, and a burst of tangy green apple in the front. The finish carries the Ugandan profile of dark cherry and chocolate.

For brewing suggestions, please download our information sheet here

Origin
Triforce
Mark
Espresso Blend
Region
Uganda: Sipi Falls, Near Mt Elgon // Colombia: Department of Santander
Varietal(s)
Uganda: Bourbon and Bourbon Derivatives // Colombia: 100% Castillo
Process
Both Coffees: Fully Washed and Sun Dried
Elevation
Uganda: 1000-1900 masl // Colombia: 1800 masl
Sourced
Both Coffees: Royal Coffee NY
Notes
Green Apple, Black Cherry, Swiss Chocolate
NEW bags TRIFORCE
Brazil
Fazenda Rainha
Fazenda Rainha has brought us this year one of the first of its kind- a single estate decaffeinated coffee. This coffee exemplifies the merits of sourcing single estate crops- quality, flavor, and obvious pride taken are head and shoulders above any decaf coffee blend we’ve ever tried. It is these attributes that won Fazenda Rainha the Cup of Excellence in 2011. Processed in the Natural style, typical of most Brazilian coffees, this crop retains its nuance, clarity, and cleanliness through the decaffeination process, leaving us with a crop that is truly one of a kind.

For brewing suggestions, please download our information sheet here.

Origin
Brazil
Mark
Fazenda Rainha
Region
Mogiana, São Sebastião de Grama
Varietal(s)
100% Yellow Bourbon
Process
Mountain Water Process
Elevation
1150-1300 masl
Sourced
Cafe Imports
Notes
Dried Cranberry, Maple Syrup, Graham Cracker
NEW bags DECAF BRAZIL