Micro-Lot

Description:

• Light Roast
• High Acidity
• Notes of Green Apple, Peach, and Rhubarb
• Full Bodied
• Sweet
• African Coffee
• Micro Lot
• 12 oz. bag

This fair trade unique coffee is only available for a short time!

Other Information:

• Fully Washed
• Dried on Raised Beds 
• The region produces a lot of specialty coffee
• This lot is from producers of new plantations! 
• Harvested June through September

• Cupping Notes: Dark Chocolate, Green Apple, Pear & Stone Fruit
• Washed
• Light Roast
• Micro-Lot, Single Origin
• 12 oz. Bag

• Cupping Notes:Grape, Plum, Cherry, & Chocolate
• Medium Roast
• Single Origin Micro-Lot
• Natural Process
• 12 oz. Bag

Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from Tarrazú and Tres Rí­os regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time it has taken a leading role in working with producers to ensure good community relations and sustainable production.

This unique natural coffee is produced by a community of farmers who deliver to the San Diego wet mill. These are carefully selected during the harvest, based on their farm condition and cherry ripeness. The average farm size is three hectares in the Tarrazú region.

• Geography:Region Tarrazú
• Altitude 1200-1750
• Producer: Beneficio San Diego Mill, Various Smallholders
• Variety:Caturra and Catuai
• Processing: Natural
• Harevest Time: January - March

• 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

Coffee Description:

• Notes of berries, melon and milk chocolate
• Micro-Lot Blend
• Light Roast
• 12 oz. Bag 

This Limited Edition Micro-Lot is a Blend of Natural Processed and Fruit Forward coffees. 

• Cupping notes:Milk Chocolate, Nougat, Red Fruit, Almond, Black Cherry
• Medium Bodied
• Medium Acidity
• Process: Washed
• 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!

• 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!

• Notes of Black Tea, Grapefruit, Caramel, and Peach 
• Light Roast
• Process: Washed
• Micro-Lot 
• 12oz.

Coffee Description:

• Cup Profile: Stonefruit, Raspberry, Lemon&Lime, Floral
• Light Roast 
• Bright Acidity
• Process: Washed
• 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
• Process: Washed
• Altitude: 1300 - 1500 masl
• Harvest Period: Jan - March

Coffee Description:

• Light roasted
• Full bodied and fruity flavor from start to finish.
• Bright acidity and sharp cranberry sweetness up front. The cooler cup brings some jammy strawberry notes and a watermelon finish.

These beans come from the Kintamani Highlands in Bali, Indonesia.

The Kintamani highlands, where most coffee is grown, sits atop a large volcanic plateau between 1,300-1,700 meters above sea level. Coffee tree varieties include a high percentage of Bourbon and Typica, along with shade trees such as Erythrina, Albizia, tangerine and orange. The use of pesticides is forbidden on the island, so any growing aids are 100% organic. Although most coffees exported from Indonesia are wet-hulled, coffee from Bali use a dry processing method, which gives it unique flavorings.

We recommend brewing through chemex, v60@1:17. It also makes an excellent milk based espresso!

• Cupping Notes: Blackberry Jam with Chocolate Finish
• Medium Roast
• Single Origin Micro-Lot
• Naturally Processed
• 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. 

• Region:Rwenzori
• Mill:Kisinga Washing Station
• Altitude: 2,100 meters ASL
• Processing: Natural