Micro-Lot

• Cupping Notes: Milk Chocolate, Caramel, Orange & Praline
• Medium Bodied
• Mild Acidity
• Washed
• Micro-Lot
• Single Origin
• 12 oz. Bag
• Region: Naranjo

Region: Guji, Oromoia    Process: Natural

Profile: Light Roast with notes of Strawberry, Vanilla, Orange Blossom, Black Tea & Cane Sugar

• 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

Region: Heuheutenang,   Process: Washed

Profile: Medium Roast with notes of Bittersweet Chocolate, Red Apple, Brown Sugar

• Cup Profile: Plum, Honey, Black Tea, Black Cherry
• Light Bodied
• Bright Acidity
• Process: Honey
• Single Origin
• Micro-Lot. 
• 12 oz. bag.

Don Oscar started growing coffee on his farm, Cual Bicicleta, in 1997, right after he finished his military service. With an initial planting of 1500 trees and through meticulous attention to detail, the farm produced high yields of coffee. The low price levels of the coffee market in the early 2000’s however caused Don Oscar to convert to 100% organic production. Initially the change from non-organic to organic production cost him almost 90% of his coffee yield. But after receiving technical support from the COMSA cooperative and increasing the organic fertilizers on his farm, Don Oscar was able to return to his previous production levels. In fact, since the switch to fully organic production, his harvest levels are higher than ever. Don Oscar produces one of the finest and most complicit coffees not only in the region, but in all of Honduras. 

• Elevation: 1518 meters
• Process: Honey
• Drying: Raised Beds
• Harvest: January
• Export: April 
• Origin: Honduras 
• Farm:Finca Cual Bicicleta
• Altitude: 1560 m
• Varietals: Catuai, Lempira

• Cupping Notes of Cane Sugar, Peach, Pear, Tangerine
• Light Bodied
• Bright Acidity
• Process: Full Natural
• Single Origin
• Micro-Lot
• 12 oz. bag

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!

• Origin: Trapiche, La Paz, Marcala Honduras
• Farm:Finca Cual Bicicleta
• Altitude: 1560 m
• Varietals: Icatu, Lempira, Noventa, Paranaima

Region: West Java,    Process: Wet Hulled

Profile: Medium Roast with notes of Tobacco, Cedar, Lemongrass, Caraway & Cardamon

Region: Ngemwa,   Process: Washed

Profile: Light Roast with notes of Honey, Rhubarb & Strawberry

Region: Ixhuacan de Los Reyes,   Process: Fully Washed

Profile: Light Roast with notes of Milk Chocolate, Roasted Almonds, Apple, Citrus & Guava.

• 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. 

Region: Papua New Guinea Goroka,   Process: Natural

Profile: Light Roast with notes of Berry, Cantaloupe, Dried Cranberry

• 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