Origin: Costa Rica
Region: San Rafael de San Ramón, Alajuela
Grower: Julia Vega Rodríguez, Olman Cruz Vega, Ricardo Chávez Garita, and Juan Bautista Mejia Rojas
Altitude: 1100 MASL
Soil: Volcanic Loam
Varietals: Catuai, Caturra
Process: Fully washed and dried in the sun with mechanical dryer assistance
Roast Level: Medium
Cupping Notes: Apple, orange, peach, chamomile, and hints of chocolate

About: This beautifully balanced Costa Rican coffee comes from the expert growers of San Rafael de San Ramón and is processed through Café de Altura de San Ramon’s state-of-the-art wet mill. After floating, depulping, demucilaging, and precision drying, the coffee is rested for at least a month before export. The result is a bright, clean cup with fruity sweetness and delicate floral notes. Every step of the process uses sustainable methods, allowing the farmers to focus on responsible farm management and outstanding coffee quality.

Origin: Peru
Region: Cajamarca
Farm: APROCASSI (Asociación de Productores Cafetaleros Solidarios de San Ignacio)
Altitude: 1200–2000 M
Varietals: Typica, Caturra, Bourbon
Processing: Fully Washed and Sun Dried
Roast Level: Medium

Cupping Notes: Medium acidity, medium body, with notes of lemon, lime, milk chocolate, and stone fruit. A very smooth, well-balanced cup.

About: APROCASSI is a highly respected coffee cooperative in northern Peru’s Cajamarca region. Known for its commitment to organic and sustainable farming practices, APROCASSI supports its farmers through education, community development, and environmentally responsible techniques such as shade-grown coffee and organic fertilizers. This particular lot not only delivers exceptional flavor but also tested negative for over 500 harmful compounds—including heavy metals, mycotoxins, and glyphosate—making it one of the cleanest coffees we've ever offered.

Origin: Ethiopia
Region: Idido municipality, Yirgacheffe district, Gedeo Zone, Southern Nations, Nationalities, and Peoples’ Region
Grower: Alamayehu Gosaye
Elevation: 2200-2400 MASL
Soil: Vertisol
Variety: Wolisho, Dega (local landraces), 74112, 74110
Process: Full Natural, Dried on Raised Beds
Roast Level: Medium/Light – right at 1st crack
Cupping Notes: Lemon, blueberry, strawberry, floral, chocolate, creamy

About: Idido, located in the heart of Yirgacheffe, is one of Ethiopia’s most renowned coffee-producing communities. This region is famous for its intricate and vibrant arabica coffees, offering a seductively sweet and punchy natural process profile. For this lot, cherries are sourced from hundreds of farmers and processed at the Mesele Haile-managed station. Cherries undergo careful hand sorting, density floating, and slow sun-drying on raised beds, with meticulous turning to ensure even drying. The result is a bright, fruit-forward cup with floral complexity that showcases why Yirgacheffe remains a global coffee benchmark.

Origin: El Salvador
Region: Quezaltepeque, La Libertad Department
Grower: The Belismelis-Alvarez Family | Finca La Esperanza
Elevation: 1000 - 1450 MASL
Soil: Volcanic Loam
Variety: Bourbon, Catimor hybrids
Process: Natural
Roast Level: Medium
Cupping Notes: Cherry juice, raspberry, chocolate
About: The Belismelis-Alvarez family, now in its sixth generation of coffee farm management, oversees 15 estates totaling nearly 900 hectares. Coffee production has been their passion since the late 1800s, contributing to El Salvador’s coffee boom. This naturally processed coffee is sun-dried at the San Miguel mill, where each lot is carefully cupped and profiled. The result? A bright, sweet cup with a berry-forward profile and smooth chocolate undertones. The family’s commitment to quality, sustainability, and worker welfare makes this an exceptional selection.

Origin: Uganda
Region: Rwenzori Mountains, Kasese District
Farm: Busongora North Coffee Farmers Cooperative
Elevation: 1500-2000 MASL
Variety: SL28 & SL14
Process: Natural
Roast Level: Medium
Cupping Notes: Fruity and sweet with notes of blueberry and stone fruit

About: This direct trade microlot is sourced from the Busongora North Coffee Farmers Cooperative, consisting of 500 farming families, two-thirds of whom are women. Coffee is dried, wet milled, and cupped in Kasese to ensure quality before export. Farmers benefit from fair pricing, sustainable agricultural training, and access to tools for self-sustainability, aiming to break generational poverty.

Origin: Guatemala
Region: Huehuetenango
Farm: 400 family-owned farms in Huehuetenango
Altitude: 1800-2000 M
Variety: Bourbon, Catuai, Caturra
Soil: Clay Mineral
Process: Fully Washed, Sun Dried, and Whiskey Barrel Aged
Certification: Conventional
Roast Level: Medium
Cupping Notes: Medium body and bright acidity. Notes of brown sugar, fruity undertones of cocoa, oak, and a hint of bourbon.
About: This exceptional single-origin coffee comes with a twist: it’s aged in bourbon whiskey barrels. During a 30-day aging process, the green coffee beans absorb subtle notes of charred oak and whiskey (without any alcohol). Once roasted to a smooth medium profile, this coffee delivers a balanced, unforgettable flavor experience. A perfect gift for coffee lovers, this unique offering combines craftsmanship and innovation to create something truly special.

Origin: Guatemala
Region: Huehuetenango
Farm: 400 family-owned farms in Huehuetenango
Altitude: 1800-2000 M
Variety: Bourbon, Catuai, Caturra
Soil: Clay Mineral
Process: Fully Washed and Sun Dried
Certification: Conventional
Roast Level: Medium
Cupping Notes: Medium body and bright acidity, with notes of brown sugar, toffee, vanilla, milk chocolate, and a hint of citrus. A very well-balanced cup.

This exceptional lot is sourced from 400 family-owned farms in Huehuetenango, Guatemala. Each family typically farms on 2 acres, intercropping with corn and beans for subsistence. The farmers partner with Unitrade Coffee for processing at a centralized wet mill, which improves quality and market access. Through its CoffeeCare program, Unitrade supports local communities by promoting education, nutrition, and health for the producers' families, ensuring a brighter future for the next generation of coffee growers.

Origin: Colombia
Region: Mesa de Los Santos, Santander
Roast Level: Medium (just into 1st crack to enhance caramel sweetness without losing fruit tones)
Cupping: Cherry juice, lemon, caramel, herbal, sweet
Altitude: 1600 meters
Soil: Clay Mineral
Processing: Fully Washed and Sun Dried
Varietal: Bourbon
About: Sourced from the La Mesa de Los Santos estate, founded in 1840 and managed by Oswaldo Acevedo, this coffee reflects a heritage of quality and fairness. Workers benefit from above-minimum wages, healthcare, education, and pension programs, making it both delicious and ethically produced.

Roast Level: Medium Dark - right at 2nd crack
Origin: Chikmagalur, Karnataka, India
Variety: Arabica – Selection 795, Selection 9, Catuai, and Cauvery
Grower: Family-owned farms in Chikmagalur
Altitude: 1067 – 1280 masl
Processing Method: Monsooned
Cupping Notes: Notes of baker's chocolate, with a mild, creamy finish. Mellow flavor and smooth mouthfeel.

About the Monsooning Process: The monsooning of coffee, a method unique to India, was developed from a historical accident. Originally, coffee beans transported by sea absorbed moisture, swelled, and changed in color due to exposure to the sea air and humidity. Recognized for its smooth and mellow flavor, this quality became sought after. Today, this process is replicated in warehouses where the beans are exposed to moist, warm air over several months to achieve the same transformative effect.

This exceptional coffee offers a unique experience that harks back to a significant historical trading phenomenon, now carefully reproduced to deliver a singular taste profile to coffee enthusiasts worldwide.

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

Founded in 1966, Cooperative Cuzcachapa began with 56 small coffee farms and has grown to over 1400 member producers. It is frequently featured in the Cup of Excellence for its exceptional coffee. The cooperative is committed to environmental sustainability, using recycled water for floating cherries and minimal water during washing. All processing is centralized in one location, enhancing both efficiency and quality. This cooperative is a leader in sustainable coffee production in El Salvador and is known for its careful attention to environmental impact and quality control.

For July's Coffee of the Month, we are delighted to present a remarkable selection from Yirgacheffe, Ethiopia, processed by Adulina PLC—a company known for its commitment to premium coffee and social responsibility. Here's a detailed description of this offering:

Region: Yirgacheffe
Roast: Medium Light
Process: Fully Washed and Dried on Raised Beds
Varietal: Ethiopian Heirloom
Altitude: 1200-2250 M
Cupping Notes: Medium Acidity and Body, Floral, Brown Spice, Mild Raspberry
About Adulina PLC: Founded by Mahabub Awel, Adulina PLC has made significant contributions to the Ethiopian coffee scene, drawing on Mahabub's experience at Mullege under the guidance of his father, Mustafa Awel. The company's modern facilities and specialized processing methods ensure the delivery of exceptional arabica beans. Beyond quality, Adulina is committed to community enhancement, as seen in their infrastructure projects in Areka and sustainable water initiatives in Kochere Yirgacheffe.

Region: Santa Clara, Renacimiento, Chiriqui, Panama
Grower: Finca Santa Teresa
Altitude: 1400-1600 MASL
Soil: Volcanic Loam
Certifications: Conventional
Process: Fully Washed and dried in the sun
Variety: Catuai, Caturra
Roast Level: Medium
Cupping Notes: White Grape Juice, Citrus, Chocolate

About: June’s coffee comes from the prestigious Finca Santa Teresa, a farm renowned for its meticulous cultivation practices across 240 acres divided into 20 distinct plots. Each plot boasts its own unique landscape and micro-climate, significantly influencing the maturation and quality of the coffee beans. The farm employs a mindful and environmentally balanced approach, complemented by an experienced team and onsite infrastructure to ensure precision during the harvest. This particular lot of Caturra/Catuai undergoes a rigorous process where ripe cherries are floated to remove less dense and damaged seeds, then depulped, fermented, washed, and placed on raised beds. The beans are turned regularly over 8 to 12 days to ensure even drying and moisture consistency. This careful attention to detail results in a coffee profile that is clean, bright, and delicate, featuring tantalizing notes of white grape juice, citrus, and chocolate.

For May's Coffee of the Month, we are delighted to feature an exceptional offering from Ngozi Province, Burundi, known for its unique coffee-growing conditions and processes. Here’s a detailed overview:

Region: Ngozi Province, Burundi 

Grower: Smallholder farmers around the Bahire coffee washing station 

Altitude: 1800 MASL 

Soil: Volcanic Loam 

Certifications: Conventional 

Process: Fully Washed 

Variety: Bourbon 

Roast Level: Medium 

Cupping Notes: Brown sugar, nougat, milk chocolate, bright and sweet. 

May's Coffee of the Month originates from the verdant hills of Ngozi Province in Burundi, a region celebrated for its rich volcanic soils and optimal coffee-growing altitudes. The smallholder farmers around the Bahire coffee washing station employ a detailed washing process that begins with floating the cherries for density and visible defects. This is followed by depulping, underwater fermentation, and careful sorting by density in washing channels. The coffee is then shade-dried and subsequently dried in the open air, with unique pyramid piling to ensure even drying. This meticulous process results in a coffee profile that is exceptionally clean, bright, and delicate, embodying notes of brown sugar, nougat, and milk chocolate with a pleasantly bright and sweet finish.

For April's Coffee of the Month, we're excited to introduce an exquisite selection from Kenya's Kirinyaga region, renowned for its unique coffee varieties and rich coffee heritage. Here's a glimpse into the story and details that make this offering truly special:

Region: Kirinyaga
Grower: Small Farms in the Baragwi Coop.
Variety: SL 28, SL 34, Ruiru 11, Batian
Altitude: 1600-1800 MASL
Soil: Volcanic Loam
Process: Fully Washed and Dried on Raised Beds
Grade: PB
Roast Level: Medium Light
Notes: Berry, Cranberry, Ginger, Cinnamon. Bright Acidity and Nice Balance.

About: Nestled on the slopes of Mount Kenya, Kirinyaga County is a beacon for coffee enthusiasts, offering fertile volcanic soils and a high elevation that contribute to the coffee's distinct flavor profile. With a history of coffee cultivation dating back to the early 20th century, Kirinyaga has emerged as a producer of some of the world's finest coffees, thanks in part to the smallholder farmers of the Baragwi Cooperative. These farmers, deeply committed to quality, cultivate their coffee under shade trees and utilize a meticulous wet processing method. The result is a coffee with bright acidity and a complex flavor profile, including notes of berry, cranberry, ginger, and cinnamon. April's selection, a prime example of the expertise involved in Kenyan coffee production, celebrates the hard work and dedication of these farmers, offering a taste that is as rich and vibrant as the land from which it comes.

For March's "Coffee of the Month," we're featuring a captivating selection from Loja Province, Ecuador. This region, recognized as Ecuador’s premier coffee-growing area, has gained international acclaim for its high-quality Arabica beans. Our March offering comes from Finca Cruz Loma, managed by Galo and Maria Alexandra. Their 350-hectare farm is nestled in the community of San José de Minas, illustrating a rich history and deep connection to the land that spans 80 years.

Region: Loja Province
Roast Level: Medium
Altitude: 1600-1900 MASI
Variety: Bourbon, Caturra, and Catuai
Soil: Clay Minerals
Process: Fully Washed and Dried on Raised Beds
Cup Profile: Pink Grapefruit, Papaya, Sweet Milk Chocolate
About: The March selection showcases the dedication of Galo and Maria Alexandra, who have transformed their estate into a beacon of quality and sustainability. With Galo's extensive experience in coffee, from cultivation to export, the family's hands-on approach ensures excellence at every step. Their work extends beyond their own farm, as they also represent other local producers, fostering a community of quality and innovation in Ecuadorian coffee.

Region: Rutsiro District, Rwanda
Coop: Coocamu Cooperative
Roast Level: Medium Light
Cupping: Bright acidity, fruity, kumquat, sage with a sweet finish
Altitude: 1600-2000 MASI
Soil: Sandy Loam
Processing: Fully washed and dried in raised beds
Certification: FT (Fair Trade)
Varietal: Red Bourbon
About: The February selection hails from the Rutsiro District in Rwanda's Western Province, produced by the Coocamu Cooperative, a group of 396 smallhold farmers. This cooperative is known for its resilience and community spirit, particularly during challenging times such as recent pandemic-related hardships. The cooperative members, cultivating on small family farms often intercropped with soybeans, focus on sustainable practices and meticulous processing methods. This lot was processed at a local washing station, showcasing the traditional and careful approach to coffee production in Rwanda, a country renowned for its exceptional coffee.

Origin: Aceh and Lake Tuba area
Score: 83
Roast Level: Medium
Cupping Notes: Syrupy Smooth Body, Low Acidity, Earthy, Herbal, and Cranberry
Altitude: 1450-1600 M
Processing: Giling Basha "semi-natural" - Wet hulled, fermented overnight, dried in parchment, then hulled to remove the parchment and dried
Certification: Organic
Varietal: Tim Tim, Typica, Ateng, Onan Ganjang, Jember

About: Farmers from the Aceh and Lake Tuba area work together to harvest, process, and sell their coffee. Farm sizes vary from as small as 100 trees to several acres. The unique environment, varietals, and processing methods result in a coffee with a more full body, earthy notes, and lower acidity.

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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 contributing 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.

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. 

Origen: 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.