Rwanda
Kigeyo
Lake Kivu, one of the most infamous bodies of water in the world, straddles the Western border of Rwanda and serves as the divide between Rwanda and the Democratic Republic of Congo. Along its fertile shores many of the continents greatest coffees are grown. The success of these coffees in the global specialty market is bringing increased stability to a region that has been anything but for many decades. The Coopac Coopera- tive is a leader in the specialty coffee movement in Western Rwanda, with one of the co-op members producing the Rwandan Cup of Excellence winner in both 2012 and 2013. Their success is due in large part to their infrastructure development, which has enabled them to process their coffees with the kind of transparency and specificity that leads to excellent cup quality. The coffees are first pulped and dry fermented, followed by a 36-hour wet fermentation where the beans are submerged in giant vats of water, and finished with a final soak in clean water before being laid to dry on raised fine-mesh tables. This process illuminates the coffee’s complex acidities and stabilizes sugar development, leaving an intensely sweet and balanced cup. For brewing suggestions, please download our information sheet HERE.
Origin
Rwanda
Mark
Kigeyo
Region
Lake Kivu Area, Western Province
Varietal(s)
Bourbon
Process
Pulped, Dry Ferment, Wet Ferment, Post Soak, Dried on Raised Beds.
Elevation
1800-2000 MASL
Sourced
Cafe Imports
Notes
Nectarine, Maple Syrup, Macadamia Nut, Sugary, Round
RWANDA Kigeyo
Papua New Guinea
Sigri Estate PB
This coffee from the Western Highlands of Papua New Guinea was grown by the Sigri Estate, where it was carefully picked before undergoing one of the most exacting processing methods we’ve heard of – three days of wet fermentation, followed by a 24 hour post soak in clean water before being transferred to raised beds for drying. The elaborate processing results in a very clean cup profile, something that is relatively rare in Papua New Guinea. This lot contains only peaberry beans, a naturally occurring mutation in which only a single seed is created inside the coffee cherry instead of the normal two. This results in a spherical bean – hense the “pea-berry” name – often with more intense flavors that it’s flat-sided sisters. With notes of fresh figs, sweet cedar, and juicy red grape, this unique coffee is sure to make a big impression. For brewing suggestions, please download our information sheet HERE
Origin
Papua New Guinea
Mark
Sigri Estate PB
Region
Wahgi Valley, Western Highlands
Varietal(s)
Typica Derivatives
Process
Three Day Wash, Post Soak, Dried on Raised Beds
Elevation
1500 masl
Sourced
Benchmark Coffee Traders
Notes
Figs, Sweet Cedar, Red Grape
NEW bags PNG Sigri Estate
Ethiopia
Hambela
This summer’s Single Origin Espresso is a naturally processed fruit bomb from the Hambela Estate in Central Ethiopia. With huge, juicy berry and citrus flavors with a velvety body, this is a perfect example of a classic natural Ethiopia, processed to the exacting standards of one of the country’s finest producers. The Hambela Estate was originally founded by Muluemebet Emiru, the first female African pilot and matriarch of the family business that oversees the operations of the farm to this day. The Estate employs 70% women, houses a large elementary school, medical facility, and hosts community based work in partnership with nonprofit Grounds for Health. Grown at extremely high altitude of up to 2200 meters above sea level, this coffee is dense and complex, great as an espresso and also as a filter brew. For brewing suggestions, please download our information sheet HERE.  
Origin
Ethiopia
Mark
Hambela
Region
Guji, Oromia
Varietal(s)
Heirloom
Process
Natural, Dried on Raised Beds
Elevation
1800-2200 masl
Sourced
Royal Coffee NY
Notes
Strawberry, Cardamon, Lemon
ETHIOPIA Hambela
Moonbat
Blend
Like it’s name suggests, we strive to make this blend a little left-of-center. We do this by combining coffees that are approachable and sweet, with just enough liveliness to keep things interesting. By using a roast profile that emphasises sugar-browning, we showcase a classic full-bodied style of coffee while still leaving room for the uniqueness of each origin to show through. Seasonally updated like the rest of our offerings, with the same transparency and clarity we have based our reputation on. Our latest version of Moonbat is a blend of thirds, with coffees from the regions of Chimaltenango, Guatemala; Terrazu, Costa Rica; and the Nebilyer Valley, Papua New Guinea. For brewing suggestions, please download our information sheet HERE.  
Origin
Moonbat
Mark
Blend
Region
Guatemala, Chimaltenango; Mexico, Coatepec; Papua New Guinea, Nebilyer Valley
Varietal(s)
Bourbon, Typica, Caturra, Catuai
Process
Fully Washed and Sun Dried
Elevation
1050-1600 masl
Sourced
Various
Notes
Apple brandy, Dark chocolate, Maple sugar
NEW bags MOONBAT
Costa Rica
Canaveral
Of the many microregions dotting Costa Rica’s highlands, the undisputed best of these is Tarrazú, located in the center of San Juan province in South Central Costa Rica. Tarrazú has the perfect combination of high altitude, volcanic soil, and good varietals that produce excellent coffee year after year. In Tarrazú and the rest of the country, the past decade has seen the emergence of smaller farms and cooperatives pushing internally for specialization from the larger, blended estate coffees, and in doing so have brought much of the processing onto their own farms. With these improvements, new flavors have come to light, often still accompanied by the traditional brightness and mild body typical of Costa Rican coffee. For brewing suggestions, please download our information sheet HERE.
Origin
Costa Rica
Mark
Canaveral
Region
La Violeta, San Cristobal Sur, Tarrazú
Varietal(s)
Caturra, Catuai
Process
Washed, Sun Dried
Elevation
1600-1750 masl
Sourced
Cafe Imports
Notes
Orange, Cashew, Milk Chocolate, Balanced, Creamy
Canaveral
Cascara
Finca Las Lajas
For the second year in a row, we are offering a cascara from Finca Las Lajas in Costa Rica, owned by Doña Francisca and Don Oscar Chacon, who are both third generation coffee farmers. The Chacon’s are known for being some of the first producers in Central America to use natural processing methods, which involve leaving the fruit of the cherry intact or partially intact as the coffee bean dries. They also oversee one of the only certified organic micro mills in Costa Rica, a country that is sadly not known for environmentally sustainability in coffee. Our cascara is sun dried on the bean for 10-14 days, and then removed after the drying process is complete. Cascara can be brewed alone like a tea, or tossed in with mulling spices to create a delicious holiday beverage. This year’s cascara has flavors reminiscent of cherry cordial, vanilla, baking spices, and red apple. We enjoy ours at a ratio of 16 grams (three heaping tablespoons) of cascara to 300 ml (10 oz) of hot water, right off the boil, steeped for three minutes.
Origin
Cascara
Mark
Finca Las Lajas
Region
Sabanilla de Alajuela, Costa Rica
Varietal(s)
Caturra, Catuai
Process
Dried on bean for 10-14 days
Elevation
1450 masl
Sourced
Cafe Imports
Notes
Cherry Cordial, Baking Spices, Vanilla, Red Apple
NEW bags CASCARA
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
Triforce
Espresso Blend
Our newest iteration of Triforce is a three bean blend of fresh crop coffees for spring 2015. We selected a Guatemala, an Ethiopia, and a Brazil, blending them in a 2:1:1 ratio, respectively. Our base coffee for this blend, the Guatemala Santiago, is from the famous coffee growing region of Huehuetenango in northern Guatemala. This coffee was sourced during a buying project we took this winter with TG Labs, a consultant group in Guatemala who specializes in producer-roaster relationship building, education and QC services for their partner farms. It is balanced and sweet with peach and brown sugar flavors. The two accent components in this blend are the Ethiopia Gera and the Brazil Sitio Canaã. The Ethiopia Gera is a washed coffee grown in the Jimma region by Tracon Farms. This year’s Gera has tons of tangerine and strawberry notes, with a juicy vibrancy that resounds perfectly within this blend. The Brazil Sitio Canaã (featured last summer as a Single Origin Espresso) was grown by brothers João and Ivan Hamilton in the Caconde municipality inside the massive coffee growing region of Mogiana. Naturally processed and dried on raised beds, it offers flavors of pie crust, pecan, and milk chocolate.
For brewing suggestions, please download our information sheet here.
Origin
Triforce
Mark
Espresso Blend
Region
Guatemala, Huehuetenango; Ethiopia, Jimma Zone; Brazil, Mogiana
Varietal(s)
Bourbon, Catuai, Mundo Novo, Heirloom
Process
Guatemala, Washed; Ethiopia, Washed; Brazil, Natural
Elevation
Guatemala, 1685masl; Ethiopia, 1850-2150masl; Brazil, 1200-1350masl
Sourced
Guatemala, InterAmerican/TG Labs; Ethiopia, Royal Coffee NY; Brazil, InterAmerican/FAF
Notes
Brown Sugar, Citrus, Milk Chocolate
TRIFORCE reboot 2015