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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)
Burundi
Kibingo Station is a coffee cherry collection site located in Kayanza, Burundi's northern province that borders neighboring Rwanda. Kibingo sits at just under 1900 meters above sea level, and many of the farmers have coffee planted much higher than this. They've been around since the mid 1980s, and Kibingo has enjoyed top placement at the Burundi Cup of Excellence competition several times. Cupping Notes: Glimpses of tea notes, sugar in the raw, and crisped caramel with hints of white grape, and a squirt of orange.
Colombia
This is a small producer blend made up from coffee farms near Buesaco town, in Colombia's Nariño Department. The local coffee association is a newer venture started by two brothers who stepped out on their own to offer a more direct and transparent option than some of the local competitors. Cupping Notes: A caramel-sweet center and well balanced acidity make this coffee quite the crowd pleaser. Flavors range from from burnt sugar, chocolate pistachio, with a ribbon of tangy bittersweets.
Costa Rica
This lot from Sumava farm is a Milenio separation, a coffee variety bred for high productivity and positive cup traits. Sumava is located in Costa Rica's West Valley region, within Lourdes de Naranjo. The coffee is grown between 1650 and 1750 meters above sea level. The "Milenio" variety is what's called an F1 Hybrid, bred by crossing Timor Hybrid for disease resistance and Rume Sudan from Ethiopia for good cup quality. Cupping Notes: Sweet and bright at light roast levels, honey and unrefined sugar notes build a nice base flavor for brighter accents to pop out against, grapefruit, sour lemon, mild bittersweetness, clean to the finish.
El Salvador
This coffee comes from Finca Miravalles, which is owned by the Duarte family, and is located in Apaneca, Ahuachapan, not too far from the Santa Ana volcano and the nearby town of Atiquizaya. Miravalles is about 1500 meters above sea level. This coffee is a cross between Bourbon, Typica, and Timor Hybrid, created at Colombia's agricultural research institute ("CENICAFE"). Cupping Notes: Crowd-pleasing balance, sweet raw sugar notes, spice, and an aftertaste goes from caramel sweet, to cocoa powder.
Ethiopia
Hechere is the name of the buying site and farm area this coffee is from. It's located in the Oda Muda Kebele, not far from Gerba town in Guji, and the farms span an altitude range of 2,200 to 2,350 meters above sea level. This lot was processed at a mill in Gerba dogo area, run by Gemechu Shonora, along with brothers Shebura, Morkata and Adugna. Cupping Notes: This wet process coffee makes a fantastic pour-over, fragrant florals, delicate tea-like flavors, high toned accents, hints of fruit, and syrupy sweetness that carried the cup.
Honduras
Carlos Damian's farm, "Bella Vista", is located in the village of San Jose de los Andes within the Western Honduras Department of Santa Barbara. Finca Bell Vista sits at 1700 meters above sea level, and he pulps and processes his coffee onsite. Cupping Notes: Very pleasant coffee to drink, well balanced acidity props up mid-toned flavors, light brown sugar, caramel, dried apple, milk chocolate, hint of raw pistachio.
Kenya
Chinga AB is from Othaya Farmer's Cooperative Society (FCS), an FCS that includes an impressive amount of wet mills, 18 in all, dating back to the late 1950s. This coffee's sweetness and roast versatility really impressed us, marked by some lovely fruit hints, and vibrant, bright acidity too. Cupping Notes: Prevalent sweetness from start to finish, layered raw sugar notes with a sprinkling of cinnamon and clove with hints of red raisin, dried cranberry, and a bright highlight of pomegranate.
Nicaragua
This lot is all Caturra, a mutation of Bourbon that occurred in Brazil in the mid 1930s, but was planted in South and Central America mostly in the 1950s. Ojo de Agua sits at roughly 1500 meters above sea level, a moderately high altitude for Nicaragua. The shade canopy really helps to slow the rate of cherry maturation too, increasing seed density, and ultimately, leading to a higher probability of sweetness and acidity in the cup. Cupping Notes: Crowd-pleasing cup, moderate sweetness, hints of praline almond, vanilla, and cocoa.
Peru
This coffee comes from the Las Pirias village, within the District of Chirinos. This area is well known for coffee, the many cooperatives and associations making Chirinos a thriving market place for coffee farmers. The farms in Las Pirias are typically less than 5 hectares, and most farms are planted in a mix of varieties, like Bourbon, Caturra, Pache, and Typica. The coffee is home processed, rather than managed at a central mill. Cupping Notes: A crowd pleasing brew with layered raw sugar sweetness, well-integrated acidic impression, and hints of baked goods, like snickerdoodle and molasses cookie.
Sulawesi
This coffee is from farms in the small town of Tibussan within the Luwu District. The town sits in the Eastern slopes of Mount Latimojong, which boasts to highest peak in Sulawesi. Farms in this area span an altitude range of about 1250 to 1450 meters and are planted in Typica types and hybrids including Jember, S-795 and Lini-S. Cupping Notes: Classic balance and clean cup flavors, brightly accented bittersweet tones that fit well within the flavor map of washed Latin American coffees. Very versatile coffee!
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.
Carlos Damian's farm, "Bella Vista", is located in the village of San Jose de los Andes within the Western Honduras Department of Santa Barbara.
Burundi
Kibingo Station is a coffee cherry collection site located in Kayanza, Burundi's northern province that borders neighboring Rwanda. Kibingo sits at just under 1900 meters above sea level, and many of the farmers have coffee planted much higher than this. They've been around since the mid 1980s, and Kibingo has enjoyed top placement at the Burundi Cup of Excellence competition several times. Cupping Notes: Glimpses of tea notes, sugar in the raw, and crisped caramel with hints of white grape, and a squirt of orange.
Colombia
This is a small producer blend made up from coffee farms near Buesaco town, in Colombia's Nariño Department. The local coffee association is a newer venture started by two brothers who stepped out on their own to offer a more direct and transparent option than some of the local competitors. Cupping Notes: A caramel-sweet center and well balanced acidity make this coffee quite the crowd pleaser. Flavors range from from burnt sugar, chocolate pistachio, with a ribbon of tangy bittersweets.
Costa Rica
This lot from Sumava farm is a Milenio separation, a coffee variety bred for high productivity and positive cup traits. Sumava is located in Costa Rica's West Valley region, within Lourdes de Naranjo. The coffee is grown between 1650 and 1750 meters above sea level. The "Milenio" variety is what's called an F1 Hybrid, bred by crossing Timor Hybrid for disease resistance and Rume Sudan from Ethiopia for good cup quality. Cupping Notes: Sweet and bright at light roast levels, honey and unrefined sugar notes build a nice base flavor for brighter accents to pop out against, grapefruit, sour lemon, mild bittersweetness, clean to the finish.
El Salvador
This coffee comes from Finca Miravalles, which is owned by the Duarte family, and is located in Apaneca, Ahuachapan, not too far from the Santa Ana volcano and the nearby town of Atiquizaya. Miravalles is about 1500 meters above sea level. This coffee is a cross between Bourbon, Typica, and Timor Hybrid, created at Colombia's agricultural research institute ("CENICAFE"). Cupping Notes: Crowd-pleasing balance, sweet raw sugar notes, spice, and an aftertaste goes from caramel sweet, to cocoa powder.
Ethiopia
Hechere is the name of the buying site and farm area this coffee is from. It's located in the Oda Muda Kebele, not far from Gerba town in Guji, and the farms span an altitude range of 2,200 to 2,350 meters above sea level. This lot was processed at a mill in Gerba dogo area, run by Gemechu Shonora, along with brothers Shebura, Morkata and Adugna. Cupping Notes: This wet process coffee makes a fantastic pour-over, fragrant florals, delicate tea-like flavors, high toned accents, hints of fruit, and syrupy sweetness that carried the cup.
Honduras
Carlos Damian's farm, "Bella Vista", is located in the village of San Jose de los Andes within the Western Honduras Department of Santa Barbara. Finca Bell Vista sits at 1700 meters above sea level, and he pulps and processes his coffee onsite. Cupping Notes: Very pleasant coffee to drink, well balanced acidity props up mid-toned flavors, light brown sugar, caramel, dried apple, milk chocolate, hint of raw pistachio.
Kenya
Chinga AB is from Othaya Farmer's Cooperative Society (FCS), an FCS that includes an impressive amount of wet mills, 18 in all, dating back to the late 1950s. This coffee's sweetness and roast versatility really impressed us, marked by some lovely fruit hints, and vibrant, bright acidity too. Cupping Notes: Prevalent sweetness from start to finish, layered raw sugar notes with a sprinkling of cinnamon and clove with hints of red raisin, dried cranberry, and a bright highlight of pomegranate.
Nicaragua
This lot is all Caturra, a mutation of Bourbon that occurred in Brazil in the mid 1930s, but was planted in South and Central America mostly in the 1950s. Ojo de Agua sits at roughly 1500 meters above sea level, a moderately high altitude for Nicaragua. The shade canopy really helps to slow the rate of cherry maturation too, increasing seed density, and ultimately, leading to a higher probability of sweetness and acidity in the cup. Cupping Notes: Crowd-pleasing cup, moderate sweetness, hints of praline almond, vanilla, and cocoa.
Peru
This coffee comes from the Las Pirias village, within the District of Chirinos. This area is well known for coffee, the many cooperatives and associations making Chirinos a thriving market place for coffee farmers. The farms in Las Pirias are typically less than 5 hectares, and most farms are planted in a mix of varieties, like Bourbon, Caturra, Pache, and Typica. The coffee is home processed, rather than managed at a central mill. Cupping Notes: A crowd pleasing brew with layered raw sugar sweetness, well-integrated acidic impression, and hints of baked goods, like snickerdoodle and molasses cookie.
Sulawesi
This coffee is from farms in the small town of Tibussan within the Luwu District. The town sits in the Eastern slopes of Mount Latimojong, which boasts to highest peak in Sulawesi. Farms in this area span an altitude range of about 1250 to 1450 meters and are planted in Typica types and hybrids including Jember, S-795 and Lini-S. Cupping Notes: Classic balance and clean cup flavors, brightly accented bittersweet tones that fit well within the flavor map of washed Latin American coffees. Very versatile coffee!
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.
Carlos Damian's farm, "Bella Vista", is located in the village of San Jose de los Andes within the Western Honduras Department of Santa Barbara.