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Whiskey Aged Guatemala

Origin: Guatemala

Region: Huehuetenango

Farm: Finca Los Lauralles II 

Roast Level: Medium

Cupping Notes: Milk chocolate, almond, vanilla, undertones of rich whiskey and oak barrel

Altitude: 1,500-1,800 M

Processing: washed and sun-dried on elevated drying beds at the farm​​, Aged 30 days in whiskey barrels

Varietal: Bourbon

Experience the unique fusion of Guatemalan heritage and rich whiskey flavors with North Arrow Coffee Co.'s December special - Aged Whiskey Barrel Guatemalan Coffee. Sourced from the esteemed Los Laureles estate in the Huehuetenango region of Guatemala, this Single Origin coffee embraces tradition and innovation. After aging for 30 days in locally sourced whiskey barrels, the green coffee beans acquire a distinctive flavor profile. Once roasted to a perfect medium level, each cup presents a symphony of milk chocolate, almond, vanilla, and subtle notes from the whiskey and oak barrels. Ideal for a sophisticated after-dinner treat or as a one-of-a-kind gift for coffee aficionados.

Mexico - Chiapas Marachi

REGION: Chiapas

FARM/COOP: Finca Monte Azul

ALTITUDE: 1,200M -1600 M 

PROCESS: Washed

VARIETAL: Bourbon, Caturra

Grade:  SHG EP

Cert: Organic

HARVEST MONTHS: December to April

Marachi is a group of smallholder farms in Chiapas who mill their coffee at Finca Monte Azul.  Chiapas is the Southernmost coffee growing region in Mexico.  It boasts an ideal climate and altitude to create perfect conditions for mild, sweet coffee.

CUPPING NOTES: Medium Acidity, Smooth Medium Body.  Fruity, Hints of Citrus,  Chocolate and Graham.

Roast Level: Medium (light) - Just past first crack. City +

Origin: Honduras

Region: Copan

Coop: Cafescor

Processing: Fully Washed and Sun Dried

Roast Level: Medium/Light

Cupping Notes: Medium acidity, Smooth body, Caramel, Citrus Fruit, Herbal. 

Altitude: 1,400-1,600 M

Soil: 

Certification: Organic

Varietal: Caturra, Red and Yellow, Catuai, Bourbon, Lempira

Harvest: January to April

Slightly larger than the state of Tennessee, Honduras produces coffee and has six main coffee-growing regions. In the Casitas district, the Cooperative Cafescor was created by 25 small farmers in 2014 and has grown to over 131 farmers and 400 hectares. The COOP has a wet mill in the community of Las Casitas as well as a dry mill in the community of Jimilile. Coffee is the leading agricultural export crop in the country, with over 120,000 farms contribute a third of agricultural GDP.

Origin: Peru

Region: Jaen, Cajamarca

Coop: Various Cooperatives through Young Lima Coffee Export

Cupping Notes:  Smooth, full-bodied cup.  Tones of milk chocolate, Lemon, and lime

Altitude: 1650 to 1800 m

Processing: Washed

Certification: Organic

Varietal: Caturra, Typica, Catimor, Mundo Nova, Pache, Bourbon

Rony Lavan is a passionate specialty coffee cupper dedicated to sourcing the finest micro-lots from small farms in Peru's emerging specialty coffee scene. As president of the Young Lima Coffees Exporting Organization, Rony is committed to identifying and developing high-scoring, top-quality coffees that showcase the immense potential of Peruvian specialty coffee.

With his deep expertise and ambition, Rony is playing a leading role in bringing recognition to the cup quality of Peruvian coffees. Since joining Lima Coffees, he has already won Peru's national coffee competition and is leveraging the new Cup of Excellence program to showcase Peruvian micro-lots on the international stage. Rony's sharp focus and commitment to quality are helping establish Peru as an exciting new origin for unique and nuanced specialty coffee

Origin: El Salvador

Region: Chalchuapa, Santa Ana,

Coop: Cuzcachapa de RL

Score: 84

Roast Level: Medium

Cupping Notes:  Well-balanced, chocolate, brown spice, and roasted almonds.

Altitude: 1400 M

Processing: Fully Washed and Sun Dried

Varietal: Bourbon & Pacamara

"The Cooperative Cuzchapa" is a renowned coffee farming cooperative based in the regions of Chalchuapa and Santa Ana, El Salvador. Founded in 1966 with only 56 small coffee farms, it has since flourished into a robust organization with over 1400 member producers. The cooperative's dedication to excellence is evident through its frequent participation and recognition in the prestigious Cup of Excellence coffee competition, where it consistently showcases exceptional coffee.

Notably, "The Cooperative Cuzchapa" stands out for its unwavering commitment to environmental consciousness. Demonstrating responsible practices, their centralized wet mill utilizes recycled water to float cherries, effectively removing defects before processing. The cooperative is mindful of water usage, employing minimal amounts during the washing process. Subsequently, coffee beans are sun-dried on raised beds, further contributing to their high quality.

By keeping all processing operations centralized in one location, "The Cooperative Cuzchapa" ensures maximum efficiency and maintains the standard of their product. Through years of dedication, the cooperative has become a symbol of sustainable coffee production in El Salvador, providing a model for the coffee industry's responsible growth and environmental stewardship.

Origin: Colombia

Region: Tolima

Coop: Café del Macizo

Score: 85

Roast Level: Medium/Light

Cupping Notes:  Medium Acidity, Smooth Body, Chocolate, Dark Chocolate, Fruity Notes, Nice Complexity.

Altitude: 1500-2100 M

Processing: Fully Washed and Sun Dried

Certification: Organic

Varietal: Caturra, Castillo, Tipica

Café de Macizo is a cooperative of 60 members cultivating organic coffee in the mountainous region of Tolima, Colombia. Established in 2003, their mission is to sustainably cultivate and market coffee, improving livelihoods in the face of challenges from armed conflict and drug trafficking. With farms situated at altitudes ranging from 1,400 to 2,100 meters above sea level in the Central Andes, the cooperative's members selectively handpick the coffee beans. This meticulous process ensures the highest quality. Spread across Tolima, the members collectively cultivate over 300 hectares, producing up to 750,000 kilograms annually. Additionally, Café de Macizo offers a community economic fund to support partner farmers during challenging times. Their organic practices, commitment to sustainability, and dedication to improving their communities make Café de Macizo a significant player in the region's coffee industry.

Origin: Kenya

Region: Embu

Cupping Notes:  Bight Acidity, Smooth Body, Grapefruit, Orange, Blackberry, Raspberry, and Honey

Altitude: 1500-2000 M

Soil: Red Volcanic

Processing: Fully Washed and Sun Dried on Raised Beds

Grade: AA

Varietal: SL 28, SL34, Ruiru 11

This Kenyan, AA, Single-Origin, Microlot coffee, is carefully cultivated by small family-owned farms in the renowned Embu area of Kenya. These farms, working together in cooperatives, bring you a coffee that embodies tradition, quality, and the rich heritage of Kenyan coffee.

Sourced from 1-2 hectare plots, each bean is nurtured with the utmost care, ensuring exceptional flavor in every cup. From harvesting to milling and selling, these farmers uphold the highest standards at every stage of the process. The result is a coffee that showcases the unique characteristics of the region, offering a delightful and memorable experience.

Indulge in the distinct taste of our Kenyan AA Single-Origin Microlot Coffee, a testament to the collaboration, expertise, and commitment of these family-owned farms in Embu. Immerse yourself in the rich coffee traditions of Kenya with each sip, and savor the exquisite flavors that set this coffee apart.

Origin: Papua New Guinea

Region: Morobe Province

Farm/Co-op: Morobe Mountain Coffee Export Limited(OCFCU) 

Cupping Notes:  Medium Acidity and Body,  Stone Fruit, Nougat, Dried Fruit with Savory Undertones.

Altitude: 1700-2000 M

Processing:  Washed and Sun Dried

Varietal:  Typica, Bourbon, and Arusha

Certifications: Organic

Morobe Mountain Coffee Export Limited is a coffee company based in Papua New Guinea that has been producing and exporting high-quality coffee for over 20 years. The company works closely with more than 700 local farmers to ensure the beans are grown and harvested sustainably and to the highest standards of quality. They invest in infrastructure and technology to improve the efficiency of their operations and maintain the quality of their beans. Morobe Mountain Coffee has a strong commitment to social responsibility and supports various community development projects, including education and healthcare initiatives. They also employ a significant number of women in their workforce and provide them with opportunities for professional growth and development.

In addition, Morobe Mountain Coffee is certified organic by various organizations, including the USDA, EU Organic, and JAS. This means that their coffee beans are grown without the use of synthetic pesticides or fertilizers, which promotes environmental sustainability and protects the health of the farmers and workers who handle the beans.

Origin: Ethiopia

Region: Oromia Regional State

Farm: Oromia Coffee Farmers Cooperative Union (OCFCU) 

Cupping Notes:  Bright Acidity, Medium Body, Black Tea, Cardamom, Molasses, Lingering Finish. 

Altitude: 1550-2200 M

Processing:  Sun Dried

Certifications: Organic

Harvest Months: Nov to March

For over two decades, the OCFCU has been a leader in the production of high-quality organic Arabica coffee cultivated in the Oromia Regional State, which is home to more than 65% of Ethiopia's coffee-growing land. The cooperative follows the principles of the International Cooperative Alliance and Fair Trade, allowing its members to process and export coffee directly. Through this, coffee farmers benefit from increased revenues, improved livelihoods, and a strengthened sense of community. With coffee being the main export commodity in Ethiopia, supporting the OCFCU is a vital contribution to the livelihoods of more than 15 million people.

Origin: Nicaragua

Region: Matagalpa, El Arenal Nature Reserve

Farm: Finca Los Pinos

Cupping Notes:  Bright acidity, rich body, black cherry, blueberry, brown butter.  Nice Complexity

Altitude: 1350-1450 M

Processing:  Full Natural, Sun Dried on Raised Beds

Varietals: Caturra, Lembra, Sarchimor

Certifications: Organic

Roast Level: Medium

Byron Corrales of Finca Los Pinos boasts a well-respected reputation in the region for the farms’ exceptional quality coffee. With 55 hectacres of family owned farms, Finca Los Pinos has taken an organic approach and maintained a healthy ecosystem by integrating forested areas to improve water retention and bean quality. The farm is known for their comprehensive water management and fertilization system that uses a combination of coffee waste, cow manure, and locally sourced minerals as micro-nutrients. With such a limited yield, Finca Los Pinos’ coffee is an exclusive product sure to please any coffee connoisseur.

Origin: Guatemala 

Region: Huehuetenango 

Farm: Single Estate 

Cupping Notes: Green Apple, Lemon, Milk Chocolate, Nougat, Roasted Almond, Toffee, and Vanilla. 

Score: 83.67

Mario and Raquel began growing coffee in 1966 and in 1972 established Los Laureles II. They planted the farm with traditional cultivars for the area- Pache, Caturra, and Bourbon. Maragogype and Gesha were added, and most recently, Anacafe and Marsellesa have been planted alongside avocados. These crops have unique flavors and characteristics, which means a more diverse range of buyers interested in the coffee. 

At 95, Mario is still very much on the farm, supervising the care of the trees and the harvest with the support of his sons. 

Origin: Uganda

Region: Mt Elgon

Farm Certifications: Rain Forest Alliance, Organic Grown

Altitude: 4100-7200’

Process:  Washed and Sun Dried on Raised Beds.  Hand-sorted in traditional fashion.

Varietal: Bugusu, Nyasaland

Sourced from family-run small farms that have been passed down through four or more generations. The coffee from the Mt Elgon region of Uganda is a medium-dark roast boasting notes of brown sugar, vanilla, lemon, raspberry, and peach.