Coffee Beans at Twin Beans Coffe Company


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Our coffee beans




Ethically sourced, seed-to-cup


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Organic Dominican Republic

Medium Roast


Honey
Cherry Blossom
Black Current
Sweet Caramel




$16.50


Eddie Ramirez is one of our most socially conscious farmers. he has built and funded a local school and donated books and computers. He helps Haitians obtain legal residence in the Dominican Republic in order to receive fair wages. He pays his workers 300% higher wage for the exceptional care of the environment. He is organically certified. This care for people also shows in his care for quality and in producing this excellent coffee.

Red Honey Process refers to the amount of time the cherry is left to ferment on the coffee bean. It is left on longer than a natural or classic honey process, resulting in strong fruit and honey flavors.





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Ethiopian Yirgacheffe Z

Medium Roast


Grapefruit Rind
Tea
Floural

Producer:
Region:  Kochere
Elevation:  1800-2000 meters
Varietal:  7110, 711140, 7114265
Process:  Washed


This classic Ethiopian is a zero-defect coffee. Sorted by hand and mechanically, this sorting takes three times longer then conventional methods and results in an essentially perfect bean. Sorters are paid three times higher than the average wage. And their extra income goes into their local economies, supporting their communities and giving them the ability to send their children to school. 

Washed process removes all fruit from the bean without allowing fermentation, creating a very clean cup of coffee.





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Honey Costa Rica

Medium Roast


Clove
Brown Sugar
Lemon
Orange

Producer:  Trujillo Single Estate
Region:  Tarrazu
Elevation:  1250-1600 meters
Varietal:  90% Caturra 10% Typica
Process:  Honey Pulp Natural


Grower Luz Marina was one of the first to produce the honey process that is now one of our most beloved profiles. Grown sustainably with minimized synthetic inputs and closed loop fertilizing system. She offers housing, healthcare, and state of the art water filtration systems to both long term and seasonal employees.

Honey Pulp Natural processing is a mixture of two processes: Washed and Natural.  After harvesting, the skins of the fruit are split and put in a vat until the fruit produces a honey consistency. After fermenting, the fruit is removed, and the seeds are dried in the sun. This was originally an experimental process that has made its way into the mainstream coffee industry due to its highly complex, sweet body. The Trujillo Estate where this coffee comes from  was one of the first to use this process and has led the way in its development.





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Honey Nicaragua

Medium Roast


Cherrywood- 
Pipe Tobacco
Honey
Earthy

Producer:  Louis Alberto Balladarez
Region:  Nueva Segovia
Elevation:  1550-1800 meters
Varietal: Red & Yellow Catuai, Caturra, Pacamara
Process:  Honey


Louis Alberto Balladarez has absolute dedication to excellence and quality in every aspect of his business. He owns and operates his own farms, as well as wet and dry mills. It is extremely rare for an producer to own both wet and dry mills and produce the level of quality he maintains. The standards he holds to make his coffee some of the best tasting and highest graded in the world. His coffees are almost always sold before processing is complete, making them exceedingly difficult to get ahold of. Many farmers trust him to process their coffees knowing that their coffees will receive the best care in the region.

Honey processed coffees result in a naturally sweeter coffee. This is because the fruit is left to ferment on the bean allowing it to absorb more of the fruit’s natural sugars.





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Haitian Zombie

Medium Roast


Peanut
Chocolate
Cocoa

Farmer:  Francis Dubois
Region:  Nord
Elevation:  1300 meters
Varietal:  Arabica Blue Mountain
Process:  Washed


Farmer Francis Dubois runs a sustainable farm. He focuses on using a nearby river to irrigate his farm and power his wet mill. Water is carefully filtered before being allowed to return to the river, ensuring that no harm comes to the environment.

Washed process removes all fruit from the bean without allowing fermentation, creating a very clean cup of coffee. In this coffee, the result is the tasting notes come through very clearly with light body.





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Ethiopian Limu

Medium Roast


Chamomile
Pineapple
Fruit

Producer:  
Region:  Oromia
Elevation:  1800-2200 meters
Varietal:  Heirloom
Process:  Natural


Limu is one of our subtly sweet coffees. The Awol Mohammed washing station it is processed through is made possible by the combined work of over 300 families of the Djumma zone. The care and attention it receives there makes for one of the most balanced clean coffees we carry.

As an heirloom varietal, this coffee can be traced back genetically to some of the earliest coffees. Natural process is the original coffee processing method that was founded in Ethiopia. In this method, the bean is left on the cherry to dry, then the fruit is removed. It is very eco-friendly, using less water than other methods and allowing areas with restricted access to clean water to still produce excellent coffees. 





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Haitian Baptiste

Medium Roast


Hazelnut
Grain
Unsweetened-
Cocoa Powder

Producer:  
Region: 
Elevation:  1600 meters
Varietal:  Blue Mountain
Process:  Washed


This coffee is a roaster favorite. The light tones of hazelnut mesh perfectly with subtle notes of cocoa and grain reminiscent of harvest time. This unique flavor profile makes it very desirable for anyone wanting to try something new. It is a very smooth cup, with consistent flavor throughout the sip.

Washed process removes all fruit from the bean without allowing fermentation, creating a very clean cup of coffee.





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Ethiopian Ardi

Medium Roast


Milk Chocolate
Blueberry
Black Cap

Producer:  
Region:  Guji
Town:  Ana Sora
Elevation:  1950-2100 meters
Varietal:  Heirloom
Process:  Natural


Nicknamed in house as “The Marvelous Ardi” this has been a favorite of both our team and our guests from the first roast. We first discovered it at a cupping at the Specialty Coffee Association Convention and the first sip had an explosive flavor of blueberry on the first sip that meshed with milk chocolate and adapts through the whole cup as the temperature changes. 

As an heirloom varietal, this coffee can be traced back genetically to some of the earliest coffees. Natural process is the original coffee processing method that was founded in Ethiopia. In this method, the bean is left on the cherry to dry, then the fruit is removed. It is very eco-friendly, using less water than other methods and allowing areas with restricted access to clean water to still produce excellent coffees. 





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Ethiopian Wush Wush

Medium Roast


Milk Chocolate
Strawberry
Blueberry

Producer:  
Region:  
Elevation:  1800-2000 meters
Varietal:  Heirloom
Process:  Long Fermentation Natural


Ethiopian Wush Wush is a berry bomb. The natural process leaves much of the coffee cherry on the beans imparting the sweetness that makes this such an exciting addition to our African coffees. Long fermentation is a natural process that is highly experimental. Taking more time to ferment the fruit than a classic natural process, it imparts more nuanced and sweet notes into the coffee.

Named for the town it is grown near, this is a low-yield coffee plant, making it relatively obscure and quite rare. Not much of it is grown on our planet!   





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Sidamo Ardi
(Certified Organic)

Medium Roast


Cherry
Dark Chocolate
Hazelnut

Producer:  
Region:  Guji
Town:  Ana Sora
Elevation:  1950-2100 meters
Varietal:  Heirloom
Process:  Natural


Ardi is one of our trademark coffees and we love it for its wine-like sweetness and nuance. This organic coffee is grown in a new production area with the highest altitude. The Kerchanshe washing station that processes this coffee works directly with their farmers to improve quality and ensure their farmers finances improve through high wages and good working conditions. It is very fruit forward.

Natural process is the original coffee processing method that was founded in Ethiopia. In this method, the bean is left on the cherry to dry, then the fruit is removed. It is very eco-friendly, using less water than other methods and allowing areas with restricted access to clean water to still produce excellent coffees. 





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El Salvador

Medium Roast


Cinnamon
Milk Chocolate
Lemon Tea

Producer:  Contreras Family
Region:  
Farm:  Monte Verde
Elevation:  1100-1350 meters
Varietal:  Red & Yellow Bourbon
Process:  Natural


This farm has been in the Contreras family for 5 generations with almost 100 years of family coffee experience. Rene Contrerass works the farm and his wife is the local doctor who provides healthcare to the community. In addition to farming, the family operates an animal sanctuary on their land. This mill employs 30 workers year-round and up to 150 men and women seasonally.

We are humbled to be the final step in this family business’s work to share this coffee with you. This coffee has gone from their family, to our family, to yours.





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Burundi Kalico Mama

Medium Roast


Earthy
Dark Chocolate
Strawberry

Producer:  Angele Ciza
Region:  Kirundo Muyinga provinces
Elevation:  1650-1700 meters
Varietal:  Bourbon
Process:  Washed


Coffee Industry in Burundi has been largely government owned for many years, with poor production, quality, and reputation. In 2012 Angele Ciza bought seven washing stations with a vision to work with local growers so that in collaboration with the local growers and producers, they could process and export Burundi’s best coffees. She now serves 1,000- 3,000 small scale farmers who primarily grow the Bourbon varietal. This coffee shows the results of her vision in a truly incredible symphony of taste. We are very proud to support this woman-owned and operated endeavor.

Washed process removes all fruit from the bean without allowing fermentation, creating a very clean cup of coffee. In this coffee, the result is the tasting notes come through very clearly with light body.





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Zambia

Medium Roast


Earthy
Rhubarb
Red Currant

Producer:  
Region:  Kasama
Elevation:  1500 meters
Varietal:  Heirloom Typica
Process:  Anaerobic Fermentation


This limited-edition and exceedingly rare coffee is the first anaerobic coffee we have ever carried. The Anaerobic process is innovative and experimental, fermented without oxygen, creating rare notes. In this coffee, it brings out the highly unique notes of red current and rhubarb, making this truly a one of a kind coffee.