Currently Available (Subject to change without notice)
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A Note about Availability:
Coffees are purchased from various sources. I am always looking for high-quality, specialty-grade beans at bargain prices. Some lots are large, and some lots are only a few pounds. (Large for me is 50 to 100 pounds, which would be very small to most roasting companies.) What is offered may only consist of a few pounds and when it is gone it may no longer be available. There will be others, though, and they may be of different origins, cultivars, regions, farms etc., but they will always be of high quality. Check back here often as changes may occur rapidly and without notice. New bargains and new origins may come and go quickly. |
Description (as provided by the green-bean vendors)
Brazil
This coffee comes from Santa Rita de Cássia Farm, owned and operated by Carlos Henrique, and daughter Dani Alkmin. Their farm is situated on the sloping hills of the Serra da Mantiqueira in Carmo de Minas, 900 to 1400 meters above sea level. Cupping Notes: caramel, and natural sugars, along with lighter fruit hints (apple came to mind), and a walnut note.
Burundi
The coffee processed at Murambi are from the surrounding hillside villages ("collines"), which there's talk of separating in the future, but this year was all blended together by day of delivery. Most of the farms are around 2000 meters above sea level and entirely planted in Bourbon.
Cupping Notes: sweet notes of turbinado and demerara semi-refined sugars, with a complex mixture of tea and spices.
Congo
This coffee is from a washing station located in the Kalehe territory on the southern side of the great Lake Kivu. At 1500 meters plus, the altitude is great for growing coffee, lying in the foothills of one of the volcanos in the Albertine Rift Zone. Cupping Notes: paring molasses and brown sugar with spiced hints of clove, and orange.
Costa Rica
Maria Elena's farm, Finca La Salaca, sits at 1750 meters above sea level on the lush mountainous slopes of Zarcero in Costa Rica's famed West Valley growing region. Finca Salaca is planted with a lot of Villalobos varietal, some Villa Sarchi, and Caturra mixed in. This is a separation of Villa Sarchi. Cupping Notes: caramelized sugar and toasted marshmallow with accents of cinnamon spice, and fruit tea.
El Salvador
This coffee comes from a farm called Finca La Antonieta, near the Chaparrastique volcano in San Miguel, at 1450 meters above sea level. The Maragogype cultivar is a natural mutation of Typica, and is known for its large beans, and very good cup quality. Cupping Notes: Sweet notes of buttery caramels, unrefined sugar cane, and corn syrup, with accents of red apple, and pear.
Ethiopia
Keramo coffee is from a privately owned processing site near Keramo Village, tucked away in the Bombe mountains of Ethiopia's Sidama growing region. This lot is a mix of coffees harvested from their own farm and out growers around Keramo village. The coffee in this lot is organically grown, but not brought in with a certificate. Cupping Notes: Cane sugar, toffee, orange blossom, with fragrant flavors jasmine pearl tea, citrus blossom, and lilac.
Malawi
A very nice example of Malawi coffee! Big-bodied, with some depth to the sweetness, raw sugars shift to notes of caramel taffy, with hints of carob chips, and subtle fruit accents in the aftertaste. The cup flavors found in Malawi coffees tend to find parity with Latin America, rather than many other African producing countries. This lot is sweet, bodied, milder acid, and well-balanced...the kind of coffee I like to drink every day! Cupping Notes: caramel taffy, and hints of carob chips.
Nicaragua
This coffee comes from Cafetalera Buenos Aires, a coffee mill we regularly buy from in the Ocotal area of Nicaragua. This lot they call "Los Pinos", which refers to a vast land area covered in pine trees that you pass through along the mountain road between the town of Ocotal and their farm Buenos Aires. A crowd pleasing coffee that finds a nice interplay between layers of unrefined sugars, chocolate bittersweets, hints of walnut and pecan.
Peru
Cleyder Altamirano's 3 hectare farm, "El Guayaquil", is located in the San Miguel, Chirinos, which is in the District of Cajamarca. His farm sits at 1800 meters above sea level and planted in a mix of cultivars growing beneath ample shade canopy. The cup is a real crowd pleaser, sweet at most roast levels. Cupping Notes: brown sugar sweetness, with caramel, and a fruited note of baked apple, along with a note of blondie bar made with brown sugar and vanilla.
Espresso Blend
Espresso blend is specifically blended to create a more palatable brew through an espresso machine, as the intense brewing method can overwhelm some of the bright flavors of the single origins and make them bitter. It also can be brewed in an auto drip or pour over.and be enjoyable with a mix of heavy body and smooth brightness.
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Gahahe Station is a coffee cherry collection site located in Kayanza, Burundi's northern province that borders neighboring Rwanda. Farmers grow mostly older bourbon types, the original coffee cultivar introduced to the area in the 1930s by Catholic monks traveling from the island of Reunion. Gahehe sits at just over 1800 meters above sea level and is a collection site for roughly 600 local farmers who are also coop members.
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Comité San Ignacio is a producer blend from the small hamlets of El Alcanfor and Gramalotal, within the San Ignacio district. The coffee comes from a group of 24 farmers who have banded together in a cooperative effort with an intermediary in order to improve their processing methods, and ultimately coffee quality
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Gitwe is a relatively newer washing station in Rwanda's southern Nyamasheke District. Gitwe sits at roughly 1800 meters above sea level, and the farms of the 800 outgrowers who deliver their coffee to Gitwe are situated between 1800 and 2000 meters.
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Satellite
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This 8 bag lot of Pacamara come from a group of 25 producers between Santa Ana and Chalatenango
Map
Satellite
Map Data
Terms
This coffee comes from Santa Rita de Cássia Farm, owned and operated by Carlos Henrique, and daughter Dani Alkmin.
Brazil
This coffee comes from Santa Rita de Cássia Farm, owned and operated by Carlos Henrique, and daughter Dani Alkmin. Their farm is situated on the sloping hills of the Serra da Mantiqueira in Carmo de Minas, 900 to 1400 meters above sea level. Cupping Notes: caramel, and natural sugars, along with lighter fruit hints (apple came to mind), and a walnut note.
Burundi
The coffee processed at Murambi are from the surrounding hillside villages ("collines"), which there's talk of separating in the future, but this year was all blended together by day of delivery. Most of the farms are around 2000 meters above sea level and entirely planted in Bourbon.
Cupping Notes: sweet notes of turbinado and demerara semi-refined sugars, with a complex mixture of tea and spices.
Congo
This coffee is from a washing station located in the Kalehe territory on the southern side of the great Lake Kivu. At 1500 meters plus, the altitude is great for growing coffee, lying in the foothills of one of the volcanos in the Albertine Rift Zone. Cupping Notes: paring molasses and brown sugar with spiced hints of clove, and orange.
Costa Rica
Maria Elena's farm, Finca La Salaca, sits at 1750 meters above sea level on the lush mountainous slopes of Zarcero in Costa Rica's famed West Valley growing region. Finca Salaca is planted with a lot of Villalobos varietal, some Villa Sarchi, and Caturra mixed in. This is a separation of Villa Sarchi. Cupping Notes: caramelized sugar and toasted marshmallow with accents of cinnamon spice, and fruit tea.
El Salvador
This coffee comes from a farm called Finca La Antonieta, near the Chaparrastique volcano in San Miguel, at 1450 meters above sea level. The Maragogype cultivar is a natural mutation of Typica, and is known for its large beans, and very good cup quality. Cupping Notes: Sweet notes of buttery caramels, unrefined sugar cane, and corn syrup, with accents of red apple, and pear.
Ethiopia
Keramo coffee is from a privately owned processing site near Keramo Village, tucked away in the Bombe mountains of Ethiopia's Sidama growing region. This lot is a mix of coffees harvested from their own farm and out growers around Keramo village. The coffee in this lot is organically grown, but not brought in with a certificate. Cupping Notes: Cane sugar, toffee, orange blossom, with fragrant flavors jasmine pearl tea, citrus blossom, and lilac.
Malawi
A very nice example of Malawi coffee! Big-bodied, with some depth to the sweetness, raw sugars shift to notes of caramel taffy, with hints of carob chips, and subtle fruit accents in the aftertaste. The cup flavors found in Malawi coffees tend to find parity with Latin America, rather than many other African producing countries. This lot is sweet, bodied, milder acid, and well-balanced...the kind of coffee I like to drink every day! Cupping Notes: caramel taffy, and hints of carob chips.
Nicaragua
This coffee comes from Cafetalera Buenos Aires, a coffee mill we regularly buy from in the Ocotal area of Nicaragua. This lot they call "Los Pinos", which refers to a vast land area covered in pine trees that you pass through along the mountain road between the town of Ocotal and their farm Buenos Aires. A crowd pleasing coffee that finds a nice interplay between layers of unrefined sugars, chocolate bittersweets, hints of walnut and pecan.
Peru
Cleyder Altamirano's 3 hectare farm, "El Guayaquil", is located in the San Miguel, Chirinos, which is in the District of Cajamarca. His farm sits at 1800 meters above sea level and planted in a mix of cultivars growing beneath ample shade canopy. The cup is a real crowd pleaser, sweet at most roast levels. Cupping Notes: brown sugar sweetness, with caramel, and a fruited note of baked apple, along with a note of blondie bar made with brown sugar and vanilla.
Espresso Blend
Espresso blend is specifically blended to create a more palatable brew through an espresso machine, as the intense brewing method can overwhelm some of the bright flavors of the single origins and make them bitter. It also can be brewed in an auto drip or pour over.and be enjoyable with a mix of heavy body and smooth brightness.
Map
Satellite
Keyboard shortcuts
Map data ©2022 Google
Terms of Use
Gahahe Station is a coffee cherry collection site located in Kayanza, Burundi's northern province that borders neighboring Rwanda. Farmers grow mostly older bourbon types, the original coffee cultivar introduced to the area in the 1930s by Catholic monks traveling from the island of Reunion. Gahehe sits at just over 1800 meters above sea level and is a collection site for roughly 600 local farmers who are also coop members.
Map
Satellite
Keyboard shortcuts
Map data ©2022
Terms of Use
Comité San Ignacio is a producer blend from the small hamlets of El Alcanfor and Gramalotal, within the San Ignacio district. The coffee comes from a group of 24 farmers who have banded together in a cooperative effort with an intermediary in order to improve their processing methods, and ultimately coffee quality
Map
Satellite
Keyboard shortcuts
Map data ©2022 Google
Terms of Use
Gitwe is a relatively newer washing station in Rwanda's southern Nyamasheke District. Gitwe sits at roughly 1800 meters above sea level, and the farms of the 800 outgrowers who deliver their coffee to Gitwe are situated between 1800 and 2000 meters.
Map
Satellite
Map Data
Terms of Use
This 8 bag lot of Pacamara come from a group of 25 producers between Santa Ana and Chalatenango
Map
Satellite
Map Data
Terms
This coffee comes from Santa Rita de Cássia Farm, owned and operated by Carlos Henrique, and daughter Dani Alkmin.