Micro-Lot

• Cupping Notes: Cocoa Nib, Nutty, Raspberry, Strawberry, Cane Sugar.
• Medium Bodied.
• Medium Acidity.
• Natural Static Dried.
• Single Origin.
• Micro-Lot.
• 12 oz. Bag.

Bela Vista Estate has been in Antônio Lima Reis’ family since 1923. As the third generation to manage the land, Antônio stays true to his family values of high-quality production and strong relationships between people and planet. 

Over 430 hectares are devoted to coffee, with a range of varieties grown including Yellow Catuai, Topázio, Mundo Novo, and Yellow Bourbon, as well as multiple processing methods. 

With a reputation as a top-quality producer, Bela Vista brings together passion and tradition to deliver a coffee culture built on sustainable pillars. Antônio is a Volcafe Way farmer and employs advanced agricultural practices to improve quality and efficiency on his estate. 

In the static dried process, the coffee dries slowly in specially adapted boxes that alternate heat and cold air in 12 hour cycles. Coffee cherries continue dehydrating slowly while in contact with other cherries allowing fruity and winey notes to come forth.

• Origin: Brazil 
• Region: Nepomuceno, Sul de Minas, Minas Gerais 
• Producer: Fazenda Bela Vista Coffee Estate, Antonio Lima Reis 
• Processing: Natural Static Dried 
• Harvest Schedule: May - September 
• Variety: Yellow Catuai, Topázio, Mundo, Novo & Yellow Bourbon 
• Altitude (MASL):1350

• Cupping Notes of Black Cherry, Blackberry, Caramel, Grape, Tropical Fruit. 
• Heavy Bodied.
• Medium Acidity.
• Washed. 
• Single Origin.
• Micro-Lot.
• 12 oz. Bag.

About the Coffee

Nariño is a small department on the corner of Colombia that borders Ecuador and the Pacific Ocean. The region sits just a hair above the equator, and some of the highest-grown coffee in the world is found here. The towering altitude, framed by warm days and cool nights, is the perfect environment for slow coffee maturation and concentrated sugar development in coffee cherries.

This coffee from Juanambú Canyon was sourced in partnership with Lohas Beans. The lush canyon and green landscape around the region are influenced by six volcanoes, enriching the soil with minerals that supplement the growth of the unique coffees found here. Producers in Nariño are smallholders, often with tiny plots of less than one to two hectares that dot the steep terrain in remote locations.

This microlot drew select coffee from 123 smallholders in the Buesaco and Arboleda Berruecos municipalities. Their livelihoods are dependent on agriculture, and annual coffee harvests play a significant role in Nariño’s economic activity. That’s why farmers here are heavily invested in improving quality and yield, so that they can harness the full potential of this stellar region. 

• Cupping Notes: Jam, Honey, Blackberry, and Black Cherry.
• Full Bodied.
• High Acidity.
• Naturally Processed.
• Single Origin.
• Micro-Lot.
• 12oz. Bag.

Finca Monte Frio is a 233 hectare coffee farm that stretches across two departments in Colombia, Hulia and Tolima. Monte Frio has been in the Rivas Family for four generations, dating back to 1902. Antonio Rivas founded the farm before passing it down to his son Hector Rivas who owns the farm to this day. Hector’s grandchildren, Paula, Vanessa, and Esteban, inherited their grandfathers love for coffee and work closely on the farm with him. His “favorite granddaughter” Paula manages the farm which employs up to 100 people during harvest.  

• Elevation: 1680 meters
• Producer: Various Smallholders
• Varietals: Castillo, Colombia
• Milling Process: Natural
• Drying: Raised Beds
• Harvest: February 

• Cupping Notes: Honey, Tangerine, and Toffee 
• Medium Bodied
• Mild Acidity
• Washed
• Micro-Lot
• Single Origin
• 12 oz. Bag
• Region: Tarrazu

Coffee Description

• Cupping Notes: Blueberry, Honey, Jasmine, Peach, and Rose.
• Light Bodied.
• Bright Acidity.
• Natural Processed.
• Single Origin.
• Micro-Lot.
• 12 oz. Bag.

The Shakiso district enjoys ideal coffee growing conditions. The area's volcanic soil is bursting with nutrients, creating a deep red and brown top-layer of soil. The landscape is semi-forest, and the coffee trees benefit from the natural canopy and decomposing debris. Finally, the high altitude, bi-modal rainfall pattern and dry weather allow coffee cherries to develop slowly. The variety of microclimates within Guji alone encourages the development of diverse flavor profiles that present beautifully as both filter and espresso coffee. 

The Guji region came into the spotlight in the early 2000s when people discovered that Guji coffees exhibited unique and distinctive characteristics that set it apart from Yirgacheffe and other Ethiopian coffees.

• Geography:Region Guji Zone, Odo Shakiso, Reji Kebele
• Elevation: 1600 to 2,000 meters
• Producer: Various Smallholders
• Varietals: Heirloom Varietals
• Milling Process: Natural
• Harvest Start Month: October
• Harvest End Month: January

• Light Roast
• Notes of Honeysuckle, Lemon & Floral
• Medium Bodied
• Single Origin, Micro-Lot
• Washed
• 12 oz. bag

Widely considered the birthplace of coffee, Yirgacheffe is a micro-region in Sidama, Ethiopia’s leading coffee-producing region. 

Its lush climate and mountainous topography are ideal for producing some of the finest Arabica coffees—fruity and floral, bright and balanced. The region is common for “garden coffee” production, where smallholder farmers grow fruits and vegetables alongside coffee - their primary cash crop. Most of the coffee grown in smaller plots of land are farmed organically, though not certified as such.

• Producer: Guji Highland Coffee 
• Varietals: Ethiopian Heirloom Varietals 
• Process: Washed
• Region: Yirgacheffe
• Altitude: 1950 - 2150 masl
• Harvest Period: November - January

• Cupping notes of Apricot, Lemongrass, and Peach
• High Acidity
• Full Bodied
• High Sweetness 

The FTO Ethiopia Washed Yirgacheffe GR2 BANKO GOTITI coffee comes from Ethiopia's Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). This union was established in June 2002.

Elevation: 305 to 609 meters
Varietals: Ethiopian Heirloom
Milling Process: Fully Washed
Drying Process: Raised Beds
Harvest Start Month: November
Harvest End Month: February

 Coffee Description:

• Cupping notes: Bittersweet Chocolate, Berry, Roasted Almond.
• Medium Bodied
• Medium Acidity
• Process: Washed
• Micro-Lot
• Single Origin
• 12 oz. Bag
• Region: Huehuetenango

 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.

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!

• Cup Profile: Pineapple, Grapefruit, and Kiwi. Delicate and Complex. 
• Light Bodied 
• Bright Acidity
• Process: Full Natural
• Single Origin Micro-Lot
• 12 oz. bag
• Origin: Trapiche, La Paz, Honduras
• Farm:Finca Cual Bicicleta
• Altitude: 1560 m
• Varietals: Icatu, Lempira, Noventa, Paranaima 

Oscar Omar Alonzo began growing coffee at age 17 on 2 acres of land given to him by his grandmother. After a difficult start, Oscar converted to 100% Organic production and rededicated his farm as “Finca Cual Bicicleta” because “when you ride a bike you have to maintain equilibrium, you have to be careful, never look back, and you don’t pollute”. 

We had an opportunity to visit his farm in 2017 and look forward to returning in 2022.  Oscar visited our roastery in 2019. 

Oscar's enthusiasm and passion for his work is unmatched! We are excited to offer both his organic natural processed and organic honey processed coffees to our fall line up!

• Cup Profile: Strawberry Jolly Rancher, Tropical Fruits, Peach, and Watermelon.
• Light Bodied 
• Bright Acidity
• Process: Full Natural
• Single Origin Micro-Lot
• 12 oz. bag
• Origin: Trapiche, La Paz, Honduras
• Farm:Finca Cual Bicicleta
• Altitude: 1560 m
• Varietals: Icatu, Lempira, Noventa, Paranaima

Oscar Omar Alonzo began growing coffee at age 17 on 2 acres of land given to him by his grandmother. After a difficult start, Oscar converted to 100% Organic production and rededicated his farm as “Finca Cual Bicicleta” because “when you ride a bike you have to maintain equilibrium, you have to be careful, never look back, and you don’t pollute”. 

We had an opportunity to visit his farm in 2017 and look forward to returning in 2022.  Oscar visited our roastery in 2019. 

Oscar's enthusiasm and passion for his work is unmatched! We are excited to offer both his organic natural processed and organic honey processed coffees to our fall line up!

• Cupping Notes:Dark Chocolate, Apple, Cane Sugar
• Medium Acidity
• Medium Bodies
• Single Origin
• Micro-Lot
• Washed
• 12 oz. Bag

Following a brisk growth in production, this lush and mountainous country is now the world’s third largest producer of washed Arabica Coffee! Honduras continues to strengthen its already strong coffee industry with a commitment to revitalizing its farms with new plantings. Offering a wide range of coffees, Honduras has recently captured the attention of specialty roasters with high-quality beans treated with care from the tree to the mill and beyond.

Located in the western part of Honduras, Pacavita is surrounded by biological reserves and mountain ranges. The rainy season results in beautiful cherries, and the clear dry season during harvest allows producers to sun dry coffees once they are washed. The high-altitude weather, rich clay soil, and warm sun ensure that the integrity and quality of the beans is preserved from start to finish. Two primary producers contributed to this lot, Silvestre Vasquez and Joel Lopez. Silvestre is always pushing for a better quality and has expanded his farm into higher altitudes of a mountain called Pico Congolon which is surrounded by the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez is a fourth-generation coffee producer. He runs the farm Los Lesquines, where his family began growing coffee in 1865. The farm produces mainly Bourbon, Caturra and Catuai varieties, with a total of 67 hectares in production.

• Topography: Located in the western part the country, the area is surrounded by biological reserves and mountain ranges.
• Climate: High altitude weather with excellent humidity and adequate rainfall levels. Unlike other areas of Honduras, the harvest season is dry, allowing for 100% sun-dried coffee.
• Soil: Rich clay soils.
• Elevation: Steep slopes with elevations ranging between 1,100 to 1,850 meters ASL.

• Cupping notes of Caramel, Lime, Orange, Raspberry
• High Acidity
• Full Bodied
• High Sweetness
• Micro-Lot
• Single Origin
• 12 oz. Bag 

Milling Process: Fully Washed
Drying Process: Raised Beds

• Cupping Notes: Pineapple, Apricot, Brown Sugar, Golden Raisin, Grapefruit
• Medium Roast
• Light Bodied
• Bright Acidity
• Washed
• Single Origin
• Micro-Lot
• 12 oz. Bag

Coffee was introduced to the Teremuka Estate in the colonial era, but in 1978, the farmers took ownership of the estate and established a formal cooperative with over 1,000 members. The cooperative expanded the estate’s total farming area to 111 hectares, which produces over 800 metric tons of cherry every year.

The estate sits in Nakuru County. The region is home to many lakes and volcanoes that are part of the Great Rift Valley, which was once a key economic province of Kenya before the province system was replaced by a county system in 2010. The deep red volcanic soil is rich in organic matter and ideal for growing coffee.

Seasonal workers handpick ripe cherries early in the morning. To pulp the cherries, clean water from the Olabaniata River is poured into the pulping hopper, funneling the cherries through a chute into the pulping chamber where two rotating abrasive slabs remove the outer fruit.

The beans are fermented overnight and must pass a quality test by the wet mill manager before being washed. Onced washed, the beans are sorted again with a density test, then sun-dried on raised beds. At the Teremuka Estate, the main harvest is between October and December, with a micro harvest between April and July.

• Origin: Kenya 
• Region: Nakuru County 
• Producer: Teremuka Coffee Estate 
• Processing: Washed 
• Harvest Schedule: October - December 
• Altitude: (MASL) 2100

• Cupping Notes of Dark Chocolate, Pineapple, Brown Sugar, Citrus
• Light Bodied.
• Bright Acidity.
• Washed, Fully Sun-dried.
• Single Origin.
• Micro-Lot.
• 12 oz. Bag.

When leaf rust devastated Mexico’s coffee farms in 2012 the industry struggled to rebuild coffee production and the livelihoods of smallholder farmers that were hit the hardest. Importers and farmers worked together to design programs to overhaul coffee-growing conditions with the goal to develop sustainable production practices to position coffee as the main economic driver in coffee regions. 

New programs gave smallholders in Bellavista access to healthy seedlings, high-quality fertilizer, financing, and purchase guarantees. In addition, farmers benefited from technical and agricultural assistance. Today, Bellavista’s growers are part of a network of thousands of producers who have collectively renewed over 5,000 hectares of farmland in Mexico. 

The municipality of Frontera in Mexico’s Chiapas region, and Bellavista borders Guatemala’s Huehuetenango department. The area shares the same microclimate that produces exceptional cup profiles that include buttery notes of vanilla, caramel, and hazelnut. Farmers here employ traditional processing methods like hand de-pulping, wooden-tank fermentation, and patio sun-drying.

• Region: Frontera Comalapa, Chiapas
• Altitude: 1600-1800
• Producer: Various smallholders
• Variety: Bourbon, Caturra, Catuaí
• Processing: Washed, Fully Sun-dried
• Harvest Time: December - March

• Cupping Notes: Stone Fruit, Caramel, Vanilla, Citrus.
• Heavy Bodied.
• Mild Acidity.
• Yeast Fermentation Processed.
• Single Origin.
• Micro-Lot.
• 12 oz. Bag.

La Bastilla Coffee Estate, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. Finca La Bastilla 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-lot coffees!

• Elevation: 1300 to 1500 meters
• Varietals: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha
• Processing: Yeast Fermentation
• Harvest Time: December to March 

• Cupping Notes: Caramel, Red Apple, Tangerine.
• Heavy Bodied.
• High Acidity.
• Fully Washed.
• Single Origin.
• Micro-Lot.
• 12 oz. Bag.

Berlina Estate is an 84 hectare farm located in the Boquete District of northern Panama. The farm has been owned by the Tzanetatos family since 1997, however, it gets its name from the wife of the previous owner who was from Berlin, Germany. Clemente Vega manages the farms of Berlina Estate and the approximately 300 workers that are employed during harvest. When it comes to their coffee, Clemente ensures that all cherries that are picked for Berlina Estate’s production are 100% ripe. They hand separate any cherries that don’t meet their standards, to guarantee the highest quality and intensity of flavor.

• Elevation: 1400 to 1700 meters
• Varietals: Catuai,Caturra,Typica
• Milling Process: Fully Washed
• Drying Process: Patio Drying
• Harvest Start Month: November
• Harvest End Month: April
• Export Start Month: January
• Export End Month: May

Coffee Description:

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: Caramel, Dried Apricot, Fig, Green Apple, Star Fruit
• Light Roast
• Heavy Bodied
• Mild Acidity
• Natural Processed
• Single Origin
• Micro-Lot
• 12 oz. Bag

Coffee was introduced to Rwanda in the early 1900s, and by 1970, the crop skyrocketed to account for 70% of the country’s total export revenue. However, the coffee trade suffered due to genocide and war. Fortunately, Rwanda has advanced in recent years with the help of enterprising smallholder farmers who are propelling the country forward with coffee.

The Kayumbu Washing Station was originally built by the Rwandan army to receive large volumes of cherry. Today, the station serves over 1,000 smallholders in the Kamonyi district who farm coffee at altitudes of 1,600-2,100masl.

To remain competitive and encourage farmers to bring their coffee to the station without the hassle of sorting, Kayumbu accepts nearly all the cherries delivered to them. That means Kayumbu takes on the responsibility of meticulously sorting through the cherries in multiple rounds of flotation and visual checks to uphold high-quality standards.

Coffee processing gets busy at Kayumbu throughout the season, which is why natural Rwandan coffee like this is only produced at the beginning or end of the harvest when the washing station is a little quieter with lower levels of production. That’s how producers at Kayumbu can ensure they’re devoting their full attention to processing the highest quality of naturals possible.

• Origin:Rwanda
• Region: South Province, Kamonyi
• District: Kayumbu sector
• Producer: Various Smallholders
• Processing: Natural
• Harvest Schedule: March - June

• Variety:  Bourbon, Jackson
• Altitude:  (MASL) 1600-2000