Medium Roast

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.

Medium Roast

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.

Medium Roast

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.

Medium Roast

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.

Medium Roast

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. 

Medium Roast

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.

Medium Roast

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. 

Medium Roast

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!   

Medium Roast

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. 

Medium Roast

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.

Medium Roast

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.

Medium Roast

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.