top of page
Brazil Cerrado
Cerrado is a region in the state of Minas Gerais, the largest coffee-producing state in Brazil. Coffee has been a major crop in this region since the 1980’s mainly because of the devastating black frost of 1975 that forced growers from the Parana region to relocate north to Cerrado and other areas of Minas Gerais. Today, coffee is produced by over 4,500 growers on 175,000 hectares of farmland with yields of approximately 5.5 to 6.0 million bags per year. The coffee is grown in rich soil that the natives call “Terra Roxa” or “Red Earth” and other factors such as consistent rains, high daytime temperatures, and dry winters combine to make the Cerrado region ideal for producing coffee.
Brazil Mogiana
On July 11, 1985 the Cooperativa de Cafeicultores e Agropecuaristas (COCAPEC) was founded. COCAPEC began with almost 300 members in its first year of operations, and today it has grown to over 2,000 members. COCAPEC is renowned in this coffee-growing region for its technical support and natural drying methods. The cooperative’s technical department works in partnership with its members to guarantee consistent coffee quality. Currently, the high Mogiana region has an average annual production of more than one million bags of coffee, of which 85% is high quality beans produced at an optimal altitude and temperature. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.
CoffeeClub
Each month we select three unique and highly graded coffees from around the world. We will roast and ship them directly to you.
CoffeeClub+
- Each month we select four premium seasonal coffee assortments
- Your package comes with 1 lb of each single-origin bean
Colombia Decaf
Colombia MC Decaf comes from small family-owned farms in the Colombian “coffee triangle.” The main harvest is between October and January, and the “mitaca” harvest is between April and June. Small coffee producers pick and process their coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the rain
Colombia Excelso
Colombia Excelso comes from small family-owned farms in the Colombian “coffee triangle.” The main harvest is between October and January, and the “mitaca” harvest is between April and June. Small coffee producers pick and process their coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the rain.
Colombia Supremo
Colombia Supremo 17/18 is sourced from small- to medium-sized family-owned farms located within the city of Pereira in the department of Risaralda, Colombia. Coffee is cultivated on farms that average about 2.5 hectares in size. Producers pick and process coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the nearly continuous rainy season.
El Salvador La Esperanza
After over 100 years of experience, love and pride in coffee growing, the descendants of the Magaña-Menendez family have been at the forefront of quality and control handling. This, coupled with their struggle for sustainability and social function have been the main ingredients for their high quality coffee. As a member of Rainforest Alliance, La Esperanza and the Magaña-Menendez family take great care in growing all while taking the right steps to better preserve the ecosystem in which their coffee grows.
El Salvador Santa Ana
This coffee comes from the famed producers of Finca Malacara. Finca Malacara dates back to 1888 when the Alvarez family inherited the land and started planting coffee. The farm has since grown from it's original size, now producing more coffee outside of the Malacara name. Over 4 generations have been apart of the farm and counting. The farms are located near the Santa Ana Volcano in the Apaneca Lamatepec coffee region, which is recognized as the "Gold Coffee Belt" of El Salvador.
El Salvador Santa Ana
This coffee comes from the famed producers of Finca Malacara. Finca Malacara dates back to 1888 when the Alvarez family inherited the land and started planting coffee. The farm has since grown from it's original size, now producing more coffee outside of the Malacara name. Over 4 generations have been apart of the farm and counting. The farms are located near the Santa Ana Volcano in the Apaneca Lamatepec coffee region, which is recognized as the "Gold Coffee Belt" of El Salvador.
Espresso
Our wll known and adored Espresso. This is a blend of several premium coffees including an India Cherry Rubusto to give is a perfect crème.
Ethiopia Natural Sidamo
Guji is one of the zones of the Oromia Region of Southern Ethiopia known for producing some amazing natural coffees. This coffee tends to showcase some nice fruit-forward characteristics with a medium body. In the past, coffees from Guji had been sold in the Sidamo category, but since the quality is high and the profile is unique, we’re seeing these coffees separated from other Sidamos at the ECX.
Guatemala Hue Hue
The Guatemala Huehuetenango EP coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee. This Guatemalan coffee is sourced from different farms within the region of Huehuetenango and it is known for its clean and bright acidity.
Honduras Jaguar
COHORSIL, or La Cooperativa de Horticultores Siguatepeque Limitada was formed in 1980 by a group of 12 vegetable farmers. Their goal was to improve the quality of their produce through transparent administration and achievements to get more producers to adopt the same principles. Prior to the 1980's, the main crops that were being cultivated were vegetables in the nearby mountainous areas, but that had soon changed when the farmers looked to diversify their farms and began growing coffee. Due to the high altitudes of the farms, they found their coffee to have complex attributes. In 1989 the partners of COHORSIL began requiring the cooperative to market their coffee and create a coffee division. The desire of the coffee growers to export their coffee to the international community gave them the edge to maintain and improve the quality of their coffee.
India Monsoon Malabar
The origination of Indian Monsoon Malabar coffee dates back to the era when wooden ships loaded with raw coffee beans would take up to 6 months to travel from India to Europe, sailing around the Cape of Good Hope. During the months that the coffee beans were transported at sea, the humidity and ocean winds combined to cause the coffee to change from its fresh green color to a more aged, pale yellow hue. Upon their arrival in Europe, the coffee beans were found to have a unique mellowness, soft and smooth tasting throughout the cup, so that the coffee became an instant hit with Europeans, paving the way for the birth of a new coffee type. Today these conditions are replicated in warehouses during the Indian monsoon season so that the coffee beans, exposed to constant humid conditions, undergo the same characteristic changes in size, texture, appearance and in the cup.
Mexico Chiapas
The Bella Vista municipality is located deep in the Chiapas region of Mexico, and is the birthplace of Rosalba Cifuentes, the founder of Mayan Harvest. Rosalba founded her organization (which has now grown to 70 producers, 50 of whom are women) to work with coffee producers in the area on improving harvesting and processing their coffee to get more competitive prices. Many of these producers have very little land, so these increased premiums make a significant difference in the producers’ livelihoods. Mayan Harvest also provides medical and dental assistance to its members as well.
Nicaraguan
Oregon Trail Blend
A strong and black blend with nothing complicated.
Organic Bali Blue Moon
Among the archipelago nation of Indonesia lies its hidden jewel, the island of Bali. In the 1970's amd 1980's the government enacted programs to help rejuvenate coffee production. With the distribution of coffee seedlings to local farmers, an island wide coffee growing campaign began. Coffee tree varieties include a high percentage of Bourbon and Typica, along with shade trees such as Erythrina, Albizia, tangerine and orange. The Subak Abian is a traditional farming structure organization currently growing and processing coffee. The “SA” oversee both agricultural technology and religious activities. The promotion of improved coffee growing practices is expected to enhance not only agricultural technology but social and economic standing in Bali as well.
Organic Honduras El Jaguar
Organic Java Taman Dadar
Monsooned? Coffee has been cultivated on the island of Java since the late 1600s; the first Dutch sailing ships carrying coffee back to Europe can be traced back to 1711.These ships would often stop at the port of Mokka in what is now modern-day Yemen and combine the Javanese coffee with the local production, resulting in the famous Mocca-Java blend. Most of the trees in Java at that time were planted in low-lying areas and by the late 1800s, they had become infested with coffee rust, a defoliant disease that thrives at lower altitudes due to the warmer climate. This was extremely detrimental to the quality and volume of coffee coming out of Java for several decades. This forced coffee production up to the highlands, where volcanic soil and higher altitudes laid the groundwork for a much better crop. Taman Dadar means “flower garden” which is the name the local farmers give to their area. This coffee comes from smallholder farmers in the villages of Curah Tatal and Kayumas on the Ijen Plateau in eastern Java. After employing organic farming techniques for generations, the farmers obtained organic certification enabling them to receive a premium for their production of this excellent coffee.
Organic Peru Sol y Café
Organic Timor - FAIR TRADE
Perry Street
A most popular blend. Served in many coffee shops
Sumatra Mandheling
This coffee comes from the North Sumatra province in Indonesia, one of the largest coffee-producing regions by volume on the island. The coffee here is usually wet-hulled, a processing method unique to Indonesia due to unpredictable rains during the drying season. Once pulped, coffee is dried to a certain moisture level before hulling. After that, the coffee is dried the rest of the way before being prepared for export. Small, family-owned farms are the norm here, though larger estates do exist.
Tanzania Peaberry
Shimilangwada is known as the second oldest farm in the Vwawa area and traces back to 1989 when it was first known as "Camaro Farm" and managed by a German women who owned approximately 67 acres of coffee on a large forest reserve. In 2017 the farm was sold to a Tanzanian entrepreneur whose focus was to revitalize the aging plants and replanting many trees which encompasses about 130 acres of land currently. The name Shimiligwanda is used to represent the local chief of the Nyiha people of the area.
bottom of page