Micro-Lot

• 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

• Cupping notes: Dark Chocolate, Brown Sugar, Cherry Tomato
• Heavy Bodied
• Medium Acidity
• Washed

As a boy growing up on Finca El Rosario, Ricardo fell in love with coffee. He dreamed of one day following in the footsteps of his parents and owning El Rosario. His goal: to grow the family business and become a purveyor of high-quality coffee. Seven years ago that dream became a reality.

Under Ricardo, El Rosario flourished. Hard work and strong results enabled him to expand his operations. His focus was on finding high altitude farms with the potential to produce outstanding coffees. In 2014 Ricardo acquired Finca Buenos Aires, on Ilamatepec. At an average altitude of 1,200 to 1,350 meters above sea level and 1,900 to 2,200 mm of rainfall per year Buenos Aires was ideal coffee cultivation. 

Finca Buenos Aires unlocked more capacity for Ricardo, but the real advantage came with the mill at Buenos Aires. Being able to mill his own coffee meant that Ricardo could control quality from roots to export and have greater control over the price his coffee fetched. The mill special- ized in natural, washed and honey process coffees and drying on raised beds with varying amounts of sun and shade.

• Producer: Finca Buenos Aires, Ricardo Kriete 
• Region: Santa Ana, El Salvador
• Altitude: 1200 - 1350 masl
• Harvest Period: October - March
• Varietals: SL28 Process: Washed

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: Dried Cherry, Cola, Pipe Tobacco, Dark Chocolate, Citrus Zest
• Medium Roast
• Heavy Bodied
• Medium Acidity
• Process: Semi-Washed
• Micro-Lot
• Single Origin
• 12 oz. Bag

Blue Sunda Estate can be found at 1,500-1,600masl. The terrain is so steep that coffee cherries are harvested and transported by scooter instead of four-wheel-drive vehicles. This semi-washed coffee is bright, with a creamy mouthfeel complemented by hints of flowers and spices, and finished with a very subtle earthy note characteristic of coffee from

On the Blue Sunda estate in West Java, around 80-90 tons of coffee are farmed every year on a 50-hectare plantation. Coffee from this region is often considered the true “Java” component of the widely recognized Mocha Java Blend, one of the oldest coffee blends in the world. It traditionally combined Mocha coffee from Yemen and Java Arabica cof- fee from Indonesia.

Coffee has old roots in Java, stemming from the early 1700s when Yemeni coffee seedlings arrived in Indonesia via trade with India. The Dutch East India Company propelled both coffee production and trade between Java and Europe, ce- menting Java’s legendary status as the first origin to widely cultivate coffee outside of Ethiopia and Arabia.

• Origin: Indonesia
• Region: Preanger, West Java
• Producer: Various smallholders
• Processing: Semi-Washed
• Harvest Schedule: July - September
• Variety: Typica, Ateng
• Altitude (MASL): 1200-1400

• 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: 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. 

Coffee Description:

• Cupping notes of Black Tea, Lime, and Peach
• High Acidity
• Medium Body
• Process: Washed
• Micro-Lot, Single Origin
• 12 oz. Bag

Misozi Kopakaki is grown in the Karongi District of western Rwanda by over 800 small farmers. The farmers in this area have pooled their coffee, resources, and knowledge together in an effort create the best coffee possible by forming a cooperative they called Kopakaki. After forming their coop, they joined a group of coops called Misozi to aid in the final processing and exportation of their coffee. The Misozi and Kopakaki coops are proudly certified Fair Trade to guarantee transparency and fairness throughout their growing community.

Elevation: 1525 to 2400 meters
Varietals: Bourbon
Milling Process: Fully Washed
Drying Process: Raised Beds
Harvest Start Month: June
Harvest End Month: September
Export Start Month: August
Export End Month: November

• Cupping notes of Dried Plum, Brown Spice, Brown Sugar, Green Grape 
• Medium Body
• Medium Acidity
• Wet-Hulled
• Micro-Lot, Single Origin
• 12 oz. Bag 

Weh Ilang coffee is grown in one of the highest valleys in the Takengon area, at approximately 1600 meters above sea level. Temperatures there can reach the freezing point at times. In the old days farmers would light fires in their farms to deter frost from happening, especially in the July-September season. Weather there is very unpredictable and snow sometimes falls late at night around 2 to 3 AM. Due to the weather and elevation, coffee from this area tends to take longer to ripen, which contributes to its bold, ripe fruit flavors, exquisite palm-sugar sweetness, and overall brighter, cleaner cup.