Micro-Lot

This unique coffee is sure to go fast!

Description:

• Cup Profile: Berry, Orange, with Sugar Cane Sweetness 
• Full Bodied 
• Medium Roast
• Medium Acidity
• Single Origin Micro-Lot
• 12 oz. bag

Fabio Eduardo Zambon is the fourth generation of family coffee farmers! And he is passionate about preparing the fifth generation to take over. With a long history in coffee farming, Fabio has worked hard to build their farm adopting modern managerial and production practices, and doubling his efforts and focusing on high quality and sustainability practices. 

• Altitude:  1200
• Region: Cachoeira do Campo, Serra do Salitre, State of Minas Gerais   
• Processing: Natural
• Drying Process 

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

Description:

• Light Roast
• High Acidity
• Notes of Floral, Green Apple, and Lemongrass 
• Full Bodied
• Very Sweet
• South American Coffee
• Micro-Lot
• 12 oz. bag

Doña Amparo is an example of Perseverance! After losing her husband to illness 20 years ago, she continued to farm and raise her 5 children. Two of these children help her now on the day to day farm upkeep, and live here with their families. With a higher altitude than most farms in this region, Angosturas is a true pleasure to visit with natural forests and wildlife surrounding it. 

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

Other Information:

• Fully Washed
• Dried on Patio and solar dried machine
• Harvested May through July

• Cupping notes of Green Grape, Green Apple, Lemon & Lime
• Light Roast
• Bright Acidity
• Single Origin
• 12 Oz. Bag

  These farmers’ passion for coffee farming is demonstrated by their adherence to best practices, innovation, quality testing and experimentation in processing. In addition to the Java varietal, the producers also grow Caturra, Castillo & Colombia varietals. This coffee was Harvested October through January.

Ripe red coffee cherries were handpicked by the farmers and their neighbors. The cherries were sorted by varietal to create this single-varietal, Java lot. The coffee was then washed and fermented in concrete tanks for 48-56 hours before being dried for 16 to 30 days using a solar parabolic system. Afterwards the coffee was delivered to the Agroeco Dry Mill in Santa Marta, Magdalena and exported by Lohas Beans.

Description: 

• Cup Profile: Dark Chocolate, Honey, Orange
• Medium Roast
• Low Acidity
• Very Sweet
• Single Origin Micro-Lot
• 12 oz. bag

“El Poeta” is sourced from family owned farms located near San Rafael del San Ramon within the province of Alajuela, Costa Rica. Producers collaborate with an export and milling company called Cafe de Altura de San Ramon Especial S.A to gain access to technical support for best agricultural practices. This partnership has helped to improve quality, increase earnings from coffee sales, and strengthen family livelihoods.

• Altitude: 1100
• Region: Catuai, Caturra: San Rafael de San Ramon
• Processing: Natural
• Drying Process: Patio and solar dried machine

Coffee Description

• Medium Bodied
• Almond, Milk Chocolate, & Tropical Fruit
• Mild Acidity 
• 12 oz.
• Micro-Lot Coffee

About the Honey Process

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, de-pulped and moved to patios - African beds - where it was dried for a week until it reached the desired humidity.  

About the Beneficio San Diego Mill 

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 the Tarrazú and Tres Rí​os 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. 

The Ethiopia Natural Yirgacheffe Wenago is sourced from more than 850 farmers living in Wenago in Ethiopia! Farmers deliver ripe cherries to the Wenago mill which is owned and operated by Oumer Abudu. Ripe cherries are carefully sorted and placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.

Other information:

• Elevation: 1850 to 2000 meters
• Varietals: Ethiopian Heirloom
• Milling Process: Natural
• Drying Process: Raised beds
• Harvest Period: November through January

Coffee Description:

• Cupping notes: Strawberry, Rose, Milk Chocolate, Almond
• Light Bodied
• Bright Acidity
• Process: NaturalZelealem Eshetu is a family-owned green coffee grower, wet mill, dry mill and export company based in Addis Ababa. The family owns both farms and mills and this allows them to control quality and explore innovative processing techniques. 
• 12 oz. Bag 

Zelealem Eshetu is a family-owned green coffee grower, wet mill, dry mill and export company based in Addis Ababa. The family owns both farms and mills and this allows them to control quality and explore innovative processing techniques. 

Harvest in the Guji zone generally takes 4 to 5 months. With its moderate temperature, good rainfall and rich, red soil coffee farmers enjoy ideal growing conditions. 

This lovely, natural-process Ethiopia has a delicate berry-toned nose with violet and raspberry underpinnings and crisp baking chocolate through and through. It has especially juicy, vibrant acidity for a natural coffee, and a delicate, silky mouthfeel. In the finish a complex citrus akin to bergamot emerges. This coffee’s structure is richly bittersweet, multi-layered and nuanced.

• 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. 

• Medium Roast
• Light/Medium Bodied
• Notes of caramel, strawberry & tangerine

• 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!

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

• Dark Chocolate, Caramel, Mango, Molasses Syrup
• Heavy Bodied
• Medium Acidity
• Process:Washed
• Single Origin

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.

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!

• Light Roast
• Notes of Honey & Baker's Chocolate
• Micro-Lot
• 12 oz. Bag