Our Coffees

Our coffees come and go with the seasons, so please check back regularly to
see what new offerings we have.

Condado Estate Brazil, Altitude: 1275m, Process: Full Natural

Roast: Medium-Dark, Varietal: Yellow Catuai

This direct trade coffee is grown in the Carmo de Minas region of Brazil. Ibraim
Chaib owns Condado Estate, which has been in his family since the 19th
century. The cups begins with notes of ripe cherries and ﬁnishes with dark
chocolate, with intermittent tones of cashew and caramel.

Remera Nyarusiza Rwanda, Altitude: 1700-2000m, Process: Washed

Varietal: Bourbon, Roast: Medium

This coffee comes from two washing stations owned by Epiphanie Mushirwa
and tun with the help of her son Samuel. Old stock bourbon trees and raised
African drying beds contribute to a cup that leans toward a bright citrus and
pear front and move into more subtle cinnamon, rose and honey ﬁnish.

Finca Carmen Washed, Panama, Altitude: 1750m, Process: Full Natural

Varietal: Caturra, Catuai, Typica Roast: Medium

Finca Carmen is found in the region of Volcan, Panama-named after the
towering Volcan Baru that rises just to the East. Carmen was the original owner
and grandmother Carlos Aguilera Franceschi, who now runs the family farm.
This is a wet-processed lot. The cup is bright and crisp with notes of apricot, lime and cherry blossom with a lively mouthfeel.

Pacamara Honey, Nicaragua Altitude: 1200m, Process: Honey/Pulped Natural

Roast: Medium, Varietal: Pacamara

This unique coffee is characterized by the large bean size of the Pacamara
varietal as well as the processing method. The honey process allows the beans
to dry on patios with the mucilage of the fruit still encasing the bean, creating a
unique taste proﬁle. The Mierisch family has been producing great coffee in
Nicaragua for over 100 years. Flavors of Lemon Drops and salted caramel come
through with honey sweetness.

Finca El Puente El Patanal Microlot, Honduras Altitude: 1500m, Process:
Washed

Roast: Medium, Varietal: Catuai, Bourbon

Finca El Puente sits high up a mountain near the town of Maracala. Moises
Herrera owns the farm, which her purchased shortly after moving to Honduras
from Guatemala. Moises and his wife, Marysabel Caballero, care for their
workers as well as their environment, which shows through in the quality of
their coffee. The El Patanal microlot is bright with notes of orange, rose and
caramel sweetness.

Tripel Seasonal Caturra Varietal Blend Altitude: 1500-1650m, Process:
Washed

Roast: Medium-Light, Varietal: Caturra

This autumns Tripel Seasonal Blend highlights the nuances that both varietal
and cultivar can have on the cup. The blend makes use of beans of the Caturra
varietal from three farms in three different countries (Finca Santa Teresa in
Panama, Nombre de Dios in El Salvador, and Concepcion Chuito in Guatemala).]

Karogoto AB, Kirimukuyu, Nyeri, Kenya Altitude: 1700m, Process: Washed

Roast: Medium Varietal: SL 28, SL 34

The Karogoto Mill is a part of the Tekangu Farmer's Cooperative Society. The mill places a large emphasis on energy conservation and uses great care in the processing and drying of the coffee. The cup is lively with a tangerine front, honey sweetness and juicy mouthfeel.