Notes

Origin

Process

Producer

Varietal

Situated in the south of Huila is Finca Villa Casta&ntilde;a, owned and operated by Ricardo Alpina &mdash; one of the most progressive and experimental coffee growers in the region. As Ricardo has an incredible passion for finding unique varieties of coffee cherry on his farm, he now has 22 unique and segregated varieties on his farm that he can process individually. This small micro-lot is one of those special varieties, Pink Bourbon &mdash; a hybrid of Red and Yellow Bourbon. To produce it consistently this variety needs to be carefully isolated and contained to ensure the colour and character. This hybrid results in a unique juicy acidity, and a very fruit-driven sweetness.

This small micro-lot is a special variety, Pink Bourbon — a hybrid of Red and Yellow Bourbon. This brings a unique juicy acidity, and a very fruit-driven sweetness. 

Huila Sunrise

Size

Standard bag (12oz)

Bulk bag (5lb)

We'll grind your coffee for free with our precision Mahlkoenig EK43

Grind for me

Grinding

Espresso machine

Stovetop

Pourover

Aeropress

Plunger

text short

text long

Named after the two nearby villages of Mbeya and Pingu, located in the Gibo district of Keffa, Ethiopia, is the Mbeya Pingu Specialty Coffee Farm. The farm has nearly 400 out of their 500 hectares planted with coffee, and have started to separate specific varieties, and wild Keffa Forest coffee as the farm is located in the Keffa bio-reserve area. This farm is also USDA organically certified. Typically in Ethiopia, there has always been systems in place that made it difficult for farmers to separate their lots making clear, transparent and traceable lots very hard to come by. Slowly, we are finding more and more delicious and traceable Ethiopian lots coming in, and this coffee is no exception.

A delicious Ethiopian coffee from the Mbeya Pingu Specialty Coffee Farm. With notes of honeydew, clementine and caramel.

Mbeya Pingu

Weekly

Daily

Monthly

Yearly

In 1970 the Mwirua Farmers Cooperative Society founded the Ihara Factory near Kerugoya town in Kirinyaga, Kenya. The co-op has around 500 active members who bring cherries to the mill for sorting and processing. Once they are received, the cherries fermented underwater for 16-23 hours before being washed three times, and dried on raised beds for up to 15 days. Each farmer who contributed to this mill owns only about one eighth of a hectare of land around 1850 MASL. In the cup, we find a really lovely floral aroma with a delicious stone fruit sweetness which changes to a more syrupy liqueur sweetness as it cools, which is why we absolutely love this coffee on filter.

A delicious Kenyan coffee from the Mwirua Farmers Cooperative Society. With floral notes of rose, with a syrupy peach and cassis sweetness.

Bumba Ihara

This coffee comes from selected lots from smallholder farmers in the Barillas and Soloma regions. The individual lots are cupped and analyzed seperately to assess quality in order to only use the highest quality for this blend. This coffee then blended and milled in Quetzaltenango before being transported to the local Fabrica Cafe&iacute;nada plant in Mixco, making it one of the only coffees available that is decaffeinated in its country of origin. Fabrica Cafe&iacute;nada uses mountain water and ethyl acetate derived 100% from the local sugarcane production, to gently extract the caffeine whilst retaining the delicious characteristics of the green coffee and adding a bit of extra sweetness. This results in a sweet and complex delicious decaf coffee.

A delicious decaf from Barillas and Soloma in Guatemala. Decaffeinated at Fabrica Cafeínada using a bi-product of local sugarcane production.

Triple Rainbow

With similar geographies to the well-known coffee regions in Guatemala&#39;s Northwest but a more complicated history, coffee producers in Chiapas have stayed under the radar outside of Mexico. Rust leaf has hurt yields, and high domestic demand makes the added overhead and risk of selling internationally unattractive. However, after trying the consistently delicious coffees from Cooperativa Concordia at a cafe in Mexico City, we knew that securing a few sacks to share with you was worth the effort.Complex yet incredibly well balanced, this full-bodied marvel has notes of cardamom, honey, and macadamia, and is a perfect match for espresso-based drinks. Get on this one quick, as our supply is extremely limited.

A complex and incredibly well balanced coffee from Mexico's underrated Chiapas region, with notes of cardamom, honey, and macadamia.

La Chilanga

Grind

Whole bean

Espresso

AeroPress

Near the town of Santa Barbara in Honduras is the 100-hectare farm, El Final del Zapote. Owned and run by Luna Mejia, the farm sits at 2250 metres above sea level, with coffee trees grown in wild forest conditions that are unique to this part of Central America.Through our friends at Alianza Rica, we have been able to build a relationship with Luna in order to guarantee her and her family a certain amount of coffee per year will be contracted by us for the next few years at least. This allows us the consistency, quality, and transparency to purvey this delicious coffee all year round, and gives Luna the freedom to do more experimental processing of different varietals.

A delicious Honduran coffee from Luna Mejia's farm, El Final del Zapote. With floral notes of hibiscus and rose, and a juicy pineapple acidity.

Products

Huila Sunrise

Mbeya Pingu

Bumba Ihara

Triple Rainbow

La Chilanga

Panda Santa