Cupping notes:Milk Chocolate, Nougat, Red Fruit, Almond, Black Cherry
12 oz. Bag
We are thrilled to offer La Morena as a platform to showcase the work of women farmers across Guatemala. In Guatemala, it’s been incredibly difficult for women to compete and thrive in the coffee world due to gender inequality and historically coffee has long been a male-dominated industry.
Genuine Origin started the La Morena program in 2016 featuring four female producers. In four years, we are proud to be importing La Morena coffee from 23 woman-owned farms!
With volcanic peaks and mountains across the country, Guatemala has unique coffee growing regions. The mountain ranges help to create the country’s unique micro-climates. With the rich soil left behind in the wake of volcanic activity, Guatemala has the ideal conditions for coffee production!
Our Kenya Lenana is a blend of AA screen size coffees from traceable sources, both estates and cooperatives, and prepared by our sister company Taylor Winch (Coffee) Ltd in Kenya. The coffee was grown by smallholders - with an average of 200 trees each - who delivered their freshly picked ripe cherries to cooperative wet mills. The Lenana AA Plus was disc pulped, fully fermented and washed, sundried on elevated drying tables. Consolidated parchment volumes were then delivered to dry mills where the parchment was hulled, graded according to size and density, warehoused and warranted for sale.
Cupping Notes: Milk Chocolate, Orange, Red Fruit, and Honey
Single Origin Micro-Lot
12 oz. Bag
The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry - or coffee honey - that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural.
This Tarrazú coffee was hand-picked, depulped and moved to patios - African beds - where it was dried for a week until it reached the desired humidity.
Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. It has taken a leading role in working with producers to ensure good community relations and sustainable production.
We hope you enjoy this smooth bodied coffee with citric acidity and notes of creamy milk chocolate, red fruit and honey.
Producer: Beneficio San Diego Mill, Various Smallholders
Cupping Notes: Blackberry Jam with Chocolate Finish
Single Origin Micro-Lot
12 oz. Bag
Our Rwenzore Natural was produced at Kisinga Washing Station which started operations in 2016. This lot was hand-picked by the Bukonzo Farmers Group in the Kasese District. Later the coffee was dried on raised African beds in poly tunnels.
The Bukonzo Farmers Group is comprised of people who are members of the Badonzo tribe. Farms tend to be small averaging only about 2 hectares. The work on these farms is generally done by hand. Farmers work together to process and market their coffee, an approach known as “share farming”. Working as a united group has helped to improve processing and increase quality control.
The Rwenzori Mountain Range is along the Western Uganda Bordering the Democratic Republic of Congo. The snow-capped peaks and glaciers produce many rivers, while the high altitude, fertile soil with plentiful rainfall is perfect for growing Arabica. Farmers grow the coffee in share of banana trees. Many farmers also produce cassava, maize, beans and groundnuts for local consumption and additional income.
This micro-lot was sourced from small producers from 3 rural areas of Villamaria, Chinchina and Manizales, all in Caldas department - and personally processed Juan Felipe Aristizábal at his wet mill.
At his wet mill, Juan Felipe Aristizabal is known as the "alquimist". He personally oversees the processing of all high-quality cherries. In this process, growers deliver ripe red cherries to the mill of Aristizabal. The cherries were then sorted for quality and washed so that floaters could be removed. From there the cherries were moved to sealed tanks for the maceration process. In this lot, the cherries were left in the tank to ferment for 24 hours while highly nuanced and complex flavors developed. Afterwards, the cherries were moved to raised beds in solar dryers where they were turned 4 - 6 times per day to ensure the coffee to dried evenly in the mucilage and the skin.
The community wet mill guarantees a fixed price for cherries. It's a truly sustainable model which is unique in the region.
This region is situated in the Central mountain range of the Andes; the Magdalena River is located in the east and the Cauca River on the west. The towns are surrounded by three snow covered volcanoes. The ideal micro-climate and conditions make for a unique and exotic terroir.
With 16 coffee-producing regions along three mountain ranges and two harvests each year, Colombia is a fresh coffee powerhouse.
Cupping Notes of Dark Chocolate, Black Tea, Citrus, Plum
12 oz. Bag
The rich terroir of Simbai lends itself to wonderful sweetness, filled with chocolate and tropical fruit flavors, and a full-bodied, buttery quality representative of washed PNG coffee.
Papua New Guinea’s mountainous terrain with amazingly fertile volcanic soil is excellent for growing rich, vibrant Arabica coffee but not very good for transporting it. As a result, many remote villages and smallholder coffee farms are only reachable by foot or light aircraft, which is why air travel is crucial to get things moving.
Simbai Balus Kopi (Simbai Airplane Coffee) comes from the Simbai region, just over the Bismarck Range that borders the Western Highlands Province and Sepik Province. Our sister company at origin, Volcafe PNG, works with over 4,000 farmers in this isolated region across four airstrips to get them the support they need.
All coffee from Simbai is transported via plane. In order for Simbai farmers to access the supply chain, they must bring their coffee to an airstrip. It’s not easy – some farmers have a day’s journey from their farm to the airfields. Once the coffee arrives, it’s weighed in parchment, recorded, and stored in Volcafe PNG’s warehouses.
Volcafe PNG lines up charter flights whenever there’s enough coffee for a planeload. Our sister company also organizes the freight and staff support for the outbound journey from the airstrip to help cover part of the charter cost (usually around $2,000 USD). The coffee from Simbai is then transported to Mt. Hagen, where it joins our global supply chain.
Cupping Notes: Dark Chocolate, Caramel, Tropical Fruit, Citrus
12 oz. Bag
Our Lenana AA Plus is a blend of AA screen size coffees from traceable sources, both estates and cooperatives, and prepared by our sister company Taylor Winch (Coffee) Ltd in Kenya. The coffee was grown by smallholders - with an average of 200 trees each - who delivered their freshly picked ripe cherries to cooperative wet mills. The Lenana AA Plus was disc pulped, fully fermented and washed, sundried on elevated drying tables. Consolidated parchment volumes were then delivered to dry mills where the parchment was hulled, graded according to size and density, and warehoused and warranted for sale.
Cup Profile: Stonefruit, Raspberry, Lemon&Lime, Floral
Single Origin Micro-Lot
12 oz. bag
La Bastilla Coffee Estate is renowned for its coffee and is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, La Bastilla and Santa Luz, the estate employs around 50 permanent and up to 500 temporary employees during the harvest season.
Finca La Bastilla creates opportunities for sustainable lifestyle and income through activities including education at the La Bastilla Agricultural Boarding School, providing on-the-job training for students and hosting an ecolodge for visitors who become part of the farm’s activities. The environment is conserved by maintaining efficient use of river water. To prevent pollution, contaminated water is treated in bio-digesters, producing methane gas. this gas is channeled to the kitchen to be used for cooking.
Micro-farms have been created throughout the estate, so that the coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated through the micro-farm, but also the variety of the coffee, the altitude and the processing. Overall, La Bastilla produces up to 150 micro-lots coffees!
Producer: Hacienda La Bastilla Estate Coffee
Region: Jinotega, Nicaragua
Varietals: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha