Ethiopia Guji
Ethiopia is back on the shelf and it is delightful! We are extremely proud to offer you this Natural processed coffee with cupping scores in the high 80's! This coffee was harvested in Uraga. Uraga is one of the Aanaas, or districts, in the Oromia of Ethiopia's Guji Zone, which is known for it's ancient trees grown in fertile red clay soil.
Both Natural and Washed lots are produced on the property. Washed coffees are picked ripe and du-pulped the same day. They are fermented for 24–36 hours, weather-dependent, and then dried on raised beds. Natural coffees are picked, rinsed and sorted, and moved to the drying beds. In both cases, the drying can take between 12–20 days, also depending on the weather.
This Natural coffee has a perfect balance of bright acidity and berry sweetness with a floral fragrance. We found tasting notes of jammy blueberry, bright bergamot, and sweet vanilla.
We recommend brewing on your favorite method between 203-205 degrees.
Grade: 1
Variety: Heirloom
Processing: Natural
Altitude: 1900-2200 masl
Roast Level: Light to Med
Del Principe Decaf
Origin: Mexico
Roast Level: Medium Dark
Tasting Notes: Chocolate, Nutty, Savory
Processing: Mountain Water
El Salvador Catuai Natural
El Salvador:
Grown in the lush highlands of El Salvador, this natural-processed Catuai offers a rich, fruit-forward cup with notes of blackberry, mandarin, and honey. Smooth, sweet, and vibrant — a true taste of El Salvador’s coffee heritage.
Finca Milán & Las Marías trace their roots to the late 1800s, once owned by Dr. Pío Romero Bosque, a former president of El Salvador. The farms still carry remnants of that history, from old fermentation tanks to drying patios that tell the story of a legacy reborn.
The farm was awarded with the Cup of Excellence in 2014, the most prestigious
competition and award for high quality coffees.
In 2010, new owners revived the farms, replanting them with prized varieties like Bourbon, Catuai, and Gesha while focusing on sustainability and worker welfare. Today, Finca Milán & Las Marías are Rainforest Alliance and CAFE Practices certified, known for their commitment to quality, community, and the land itself.
Through reforestation, irrigation innovation, and social programs—building homes, schools, and clinics—the farms stand as a model of restoration and care. Each cup reflects that dedication: a harmony of flavor, history, and hope.
Variety: Catuai
Process: Natural
Farm: Milan& Las Marias
Region: Quezaltepec–El Bálsamo
Altitude: 1500 masl
Roast Level: Medium
Dominican Spirit Mountain Washed - Parainema
We are thrilled to offer you delicious from our friends at the Spirit Mountain Coffee Farm on the beautiful Caribbean island of the Dominican Republic! We purchase our green coffee directly from Spirit Mountain Coffee Farm. Where their focus is producing high quality coffee in an environmentally sustainable way while honoring the dignity of those who work for them. They are passionate about human souls, loving and serving their neighbors, and making our world a better place.
Spirit Mountain Coffee is estate grown on a 350 acre plantation in the mountains of the Dominican Republic. The plantation is relatively small in comparison to other coffee plantations, located at the prime average growing altitude of 4,000 ft. More than 200 varieties of trees provide the coffee canopy. They are internationally certified organic by UTZ, signaling their commitment to ensure sustainable agriculture becomes a reality.
Spirit Mountain Coffee maintains social responsibility by caring for the surrounding communities and investing deeply in education via the Doulos Discovery School and the Manabao public school. Their coffee is both Smithsonian Bird Friendly and Rainforest Alliance certified, which means that we take of not only the biodiversity of the earth, but the water sources and communities surrounding our plantation.
You can read more about Spirit Mountain Coffee here: https://spiritmountaincoffee.com/about/
Taking great care, the coffee is harvested when the fruit is fully ripe, one cherry at a time. This is a Parainema Washed Select varietal. Processed using a Wet Mill and a non mechanical method for removing the mucilage and dried on Raised African Beds.
In order to get it's full potential with crisp notes of Mexican chocolate with cinnamon undertones, and sweet but bright Candied Orange finish. We suggest brewing at 200-205 degrees at a 1/16 ratio. Great as a pour-over or french press.
Variety: Parainema Select
Altitude: 1,400 masl
Processing: Washed
Roast Level: Medium
Dominican Spirit Mountain-Limited Edition Pulped Natural
We are thrilled to offer you delicious from our friends at the Spirit Mountain Coffee Farm on the beautiful Caribbean island of the Dominican Republic! We purchase our green coffee directly from Spirit Mountain Coffee Farm. Where their focus is producing high quality coffee in an environmentally sustainable way while honoring the dignity of those who work for them. They are passionate about human souls, loving and serving their neighbors, and making our world a better place.
Spirit Mountain Coffee is estate grown on a 350 acre plantation in the mountains of the Dominican Republic. The plantation is relatively small in comparison to other coffee plantations, located at the prime average growing altitude of 4,000 ft. More than 200 varieties of trees provide the coffee canopy. They are internationally certified organic by UTZ, signaling their commitment to ensure sustainable agriculture becomes a reality.
Spirit Mountain Coffee maintains social responsibility by caring for the surrounding communities and investing deeply in education via the Doulos Discovery School and the Manabao public school. Their coffee is both Smithsonian Bird Friendly and Rainforest Alliance certified, which means that we take of not only the biodiversity of the earth, but the water sources and communities surrounding our plantation.
You can read more about Spirit Mountain Coffee here: https://spiritmountaincoffee.com/about/
Taking great care, the coffee is harvested when the fruit is fully ripe, one cherry at a time. This is a Catuai/Caturra pulped natural. This coffee is processed at a wet mill where the fruit’s skin is removed, leaving some of the sweet, sticky mucilage on the bean. It’s then slowly dried on raised African beds, giving it a balanced sweetness and vibrant flavor.
In order to get it's full sweet potential with delicate notes of sweet vanilla and nectarine. We suggest brewing at 200-205 degrees at a 1/16 ratio. Great as a pour-over or french press.
Variety: Catuai/Caturra
Altitude: 1,400 masl
Processing: Pulped Natural Red Honey
Roast Level: Medium
Del Rey Espresso Blend
This blend of Dominican and El Salvador is complex and sweet as a straight shot, and powerful enough to hold its own in milk. It will not let you down. This is our cafe work-horse.
Can be brewed as espresso or drip, don't let the intention of the blend hold you back. No matter what you will find the brilliant notes of Chocolate, Orange, and Hazelnut with a smooth, rich finish. Brew at a temperature of 202-203 for best results.
Note from the Roaster: If you are brewing espresso at home, make sure to pay attention to 4 major things; Dry Dose, Wet Dose, Time, and Pressure. Here are some guidelines for our Del Rey espresso:
Dry Dose: 18g of coffee in
Wet Dose: 38g of espresso out
Time: 26-29s
Pressure: 9-10bars
Roast Level: Medium
Philosopher's Blend
When blending coffee, the goal is to create something that fits together smoothly, like a puzzle piece. A lot of thought, not just coffee, goes into making a blend, and we think you'll love this incredibly Smooth Blend with notes of rich chocolate, sweet buttery caramel, and hints of juicy tropical fruits. We've selected coffee from Ethiopia, the Dominican Republic, and El Salvador to bring you the perfect drip blend to get you up in the morning.
Meant for your coffee maker, but can be brewed on anything. Tastes best when brewing between 200-203 degrees.
Roast Level: Medium