Single Origin Coffees

• Light Roast
• Notes of Cocoa, Graham Cracker, Orange, and Strawberry
• 12 oz. 
• Single Origin

• 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

• 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

• 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: 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