Micro-Lot

• Cupping Notes: Milk Chocolate, Orange, Red Fruit, and Honey
• Medium Roast
• Medium Acidity
• Single Origin Micro-Lot
• Honey Process
• 12 oz. Bag

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

Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. It has taken a leading role in working with producers to ensure good community relations and sustainable production. 

We hope you enjoy this smooth bodied coffee with citric acidity and notes of creamy milk chocolate, red fruit and honey.

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

• 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

• Cupping notes: Berry, Dried Apricot, Floral, Honey, Jasmine
• Medium Bodied
• Medium Acidity
• Natural Processed
• Single Origin 
• Micro-Lot
• 12 oz. Bag

Ethiopia Adola comes from the Adola Washing Station, situated in the Guji region, is a communal wet mill located close to the town Anferara. Nearly 1500 smallholder farmers from the surrounding area contribute coffee cherries to the station each year. Delivery of cherries is made directly to the washing station, or to an Adola collection center in the more remote areas. Adola Washing Station specializes in washed and natural coffee processing methods.

• 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: Chocolate, Citrus, Pear, with Cane Sugar
• Medium Bodied
• Medium Acidity
• Washed
• Single Origin
• Micro-Lot
• 12 oz. Bag

Huipiles brand is a carefully curated specialty profile from different region in Huehuetenango. This profile embodies the rich, complex flavors of the department.
Huehuetenango has incredible landscapes where vast amounts of land is visible from the high altitude farms. The variations in altitude and mountain peaks creates micro-climates that give Huehuetenango coffees their unique cup profile.

Huehuetenango is the highest and driest of Guatemala's non-volcanic regions. This renowned region owes much to the dry, hot winds that come in from the mountains of Mexico's Tehuantepec plain. The additional heat layers protect Huehuetenango from frost and enable coffee to grow at altitudes of 2,000 masl.

Due to the high altitude, nearly all of Huehuetenango's producers process their own coffee. Fortunately, the region has rivers and streams in abundance, so mills can be placed almost anywhere.

• Farmer Name: Several Farms Region: Huehuetenango
• Size: 2-5 +Ha Avg
• Altitude: 1,600 + masl
• Process: Sun Dried, Fully Washed
• Varietals: Bourbon, Arabigo, Caturra

• 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!

• 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: Dark Chocolate, Caramel, Tropical Fruit, Citrus
• Heavy Bodied
• Bright Acidity
• Process: Washed
• Light Roast
• 12 oz. Bag

Our Lenana AA Plus 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, and 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!

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.