• Brasil Serra Nova – Espresso


      Región: Illicnea, Sul de Minas
      Variedad: Bourbon amarillo
      Proceso: Natural
      Altura: 1200m
      Notas: Melocotón, caramelo, chocolate con leche.

      This beautiful area is blessed with a micro climate that provides conditions for producing unique and intriguing coffees and still relatively new in terms of knowledge about it, as coffees were previously sold under the names of other regions until recently. Now these farms are being recognized for the unique coffees they produce, both in relation to the region and to Brazil in general. Angelica França is the second generation of a family who switched from cheese making to coffee growing as they saw that as a way to become more financially stable and to be able to invest more in the family which was led by Angelica’ father Messias Franca. All the coffee on this small 7 ha farm is collected by hand and then separated and then dried on patio for between 7 – 10 days depending on the weather.

    • Nicaragua Guapinol – Espresso


      Region: Nueva Segovia
      Variedad: Catuaí rojo
      Process: Lavado
      Altitude: 1180m

      Cupping notes:
      Ciruela roja, manzana roja, chocolate.

    • Guatemala La Esperanza – Espresso


      Región: Antigua
      Variedad: Villa Sarchi
      Proceso: Lavado
      Altura: 1500m
      Notas: Nectarina, piña, caramelo, avellana.

      La Esperanza is fairly small, flat, and well organised farm in Antigua that produces around 1 container of coffee per year. The farm is connected to Beneficio La Esperanza wet mill, both are owned by Los Volcanes Coffee, also known as LVC additionally, La Esperanza has become set up to be a teaching farm where the partner producers come to participate in workshops and training on how to improve their own farms and learn organic growing techniques. This coffee is processed directly at the mill, Beneficio La Esperanza, using traditional washing techniques; the coffees were taken out to patio-drying for 18 days drying with a lot of care being taken with the movement and stacking of the coffee.

    • Etiopía Mansour Aba Hika – Espresso


      Region: Kota Kebele, Oromia
      Variedad: Heirloom
      Proceso: Natural
      Altura: 2000-2100m
      Notas: Albaricoque, cereza, vainilla, chocolate


      Mensur Aba Hika’s Farm is just over 18 hectares at 2000 masl, the main harvest happen from October to December and the harvest is done exclusively through selective hand-picking. This lot has been processed as natural on raised beds for a period of 15 to 24 days depending on the weather condition. Most coffees from Ethiopia comes from a specific Cooperative, wherein many small farm holders from that region/cooperative deliver their cherries to get processed.
      This particular coffee comes from a single farm, produced by Mensur Aba Hika. This means that the coffee is farmed and processed by him. A single farm offering from Ethiopia is rare, and very exciting.

    • Burundi Shembati – Espresso


      Regíon: Kayanza
      Variedad: Bourbon rojo
      Proceso: Natural
      Altitura: 1700-1800m
      Notas: Frutas tropicales, yogur, almendras tostadas, chocolate con leche.


      Salum is the only Burundian producer to own his own farm and washing stations in a country where 95% of the coffee industry is divided between 2 major players. His farm is located in Mbirizi. It is one of the largest in the country with some 7,000 trees. His 4 washing stations are Buzira, Shembati, Sehe and Butaganzwa. They are all located at altitudes of between 1,700 and 2,100 meters and Salum has a working relationship with over 8,700 farmers. In order to encourage his producers to harvest only very ripe cherries, Salum pays a much higher price for one kilo of cherries than the actual market price, in a country where the standard of living is among the lowest in the world. He has also set up his own transport company to control how his coffees are transported from the washing station to the port.

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