Ethiopia Yirgacheffe
We are proud to introduce our latest Ethiopian coffee offering from The Idido Washing Station, located in the Idido village, or kebele, Yirgacheffe.
The station is operated by Ardent Coffee Exporter, who serves the surrounding villages. 1200 farmers regularly deliver cherry throughout the November-January harvest season.
Grade 1 seeds from the Idido area were specifically selected and washed. This was Idido’s only washed coffee this season. The coffee was hand-sorted throughout the entire 18-day drying process and then rested for four weeks before milling, once the seeds had reached a consistent moisture content of 11.2%.
What makes this coffee even more special is that this year Idido participated in a wonderful community project called The Malebo Project, where $0.10 per pound from the Malebo proceeds supports the Ardent Children Center, a local orphanage built and funded by Ardent Coffee Exporter. The ACC was established to provide orphan and semi-orphan children with adequate food, healthcare, education, and play, ensuring a safe and happy childhood.
We found this beautifully washed coffee to have tea-like qualities of fragrant florals, tropical fruits, specifically Pineapple and Strawberry, green grape-like acidity, and a creamy mouthfeel with a short finish. We hope you enjoy it as much as we are!
We recommend brewing on your favorite method between 203-205 degrees.
Grade: 1
Variety: Heirloom
Processing: Washed Special Prep
Altitude: 1850-1880 MASL
Roast Level: Light to Med
Del Principe Decaf
Origin: Mexico
Roast Level: Medium Dark
Tasting Notes: Chocolate, Nutty, Savory
Processing: Mountain Water
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 and smooth 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
Costa Rica
We are proud to bring you our latest Latin American offering from the Farms of Cerro San Luis Micromill in the West Valley of Costa Rica where the higher elevation lends to cooler weather, resulting in high sugar production within the cherries and high-quality offerings.
Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, who own and operate both farms and a small mill. In the interest of improving their coffee quality and remaining competitive, they have focused on growing more complex varieties, including this SL-28!
The family farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away.
After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after de- pulping.
This Yellow Honey is freshly harvested and sorted cherries are delivered to the mill
where they are promptly de-pulped. After this, the coffee is placed directly onto raised beds for a few days and then transferred to a covered patio where it is turned regularly until the drying process is complete. Honey processed coffees can express some fruity, pulpy, and jammy flavors or stewed-fruit-like characteristics; caramel or burnt-sugar
sweetness; and nuttiness.
We found this coffee to have a vibrant acidity similar to that of a Japanese Yuzu which is
citrusy yet carries some floral undertones. The body is light and jammy.
Tasting notes: Citrus Yuzu, Toffee candy-like sweetness, and Fruit Jam
Process: Yellow Honey
Elevation: 1200-1900 MASL
Varietal: SL-28
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 crafting a coffee blend, the goal is harmony—each component fitting together like a perfect puzzle piece. Creating a great blend takes more than just coffee; it takes intention, balance, and a lot of thoughtful testing. The result is an incredibly smooth cup with warm yet bright notes of spiced orange, sweet kettle corn, and subtle hints of strawberry, all wrapped up in a creamy finish.
We’ve carefully selected coffees from Ethiopia, the Dominican Republic, and Guatemala to create a balanced, approachable drip blend designed to start your day just right.
An excellent choice for drip coffee, though versatile enough to shine with any brewing method. Best enjoyed when brewed between 200–203°F.
Roast Level: Medium
Papua New Guinea
Our latest South East Asian Coffee offering is from Sigri Estate in the Wahgi Valley, Western Highlands Province of Papua New Guinea (PNG). Coffee production in PNG is 85-90% smallholder coffees. Coffee, almost entirely, follows the same chain of custody: smallholder to cherry buyer to miller to exporter to importer to roaster. Coffee that changes hands so frequently can be problematic, leaving the smallholders vulnerable to exploitation, making even a basic level of traceability impossible, and often times quality is sacrificed in the process.
Sigri Coffee Estate is one of the very few “single estates” in Papua New Guinea. From the nursery to the loading container, even holding their own in-house export license, the estate personally manages the entire production process. This enables protection of estate pickers, consistent quality, and possibilities to experiment.
This enables protection of estate pickers, consistent quality, and possibilities to experiment. Ultimately, the connection of coffee producers to end consumers has allowed for complete traceability and social responsibility of all parties.
Soil and water conservation are a priority to Sigri and the estate is bird and eco-friendly. Sigri employs a medium density shade strategy, using two types of shade trees to promotes even ripening of coffee cherries while providing a habitat for at least 90 species of birds.
Sigri coffees are washed Arabica coffees that undergo a rigorous wet-mill factory process. Quality Control begins in the field; Cherries are hand-picked and carefully checked for ripeness and uniformity which allows for the correct balance of sugar and acid within the cherry. The selected cherries are pulped on the day of picking, followed by a 3-day fermentation process which is broken every 24 hours by washing. Unlike other coffees in the region, the Sigri process follows this by total immersion in water for a further day. This allows for a balanced flavor. After sun-drying, the coffees are carefully conditioned for 21 days, followed by destoning, hulling, grading, densitometric sorting, color sorting, and finally hand sorting.
“Kula” is a term used exclusively by this coffee producer, which refers to special processing guidelines. The “Kula” coffees are dried on raised beds and go
through two rounds of color-sorts and two rounds of hand-sorts. This extra processing creates one of the cleanest PNG coffees being produced today.
We typically find that coffees from the Asia/South Pacific growing region are able to withstand a darker roast in order to achieve it's peak flavor. In this carefully roasted Peaberry coffee, you'll find the traditional bold flavor of a SE Asian coffee. We tasted hints of tangy Elderberry, sweet Vanilla Bean, and Cinnamon spice, with a dark chocolate finish. This is the ideal coffee for a French Press, but tastes amazing on a pour-over as well. Brew at 200-202 degrees to get the best flavor possible.
Variety: Typica Peaberry
Altitude: 1600 masl
Processing: Fully washed and dried on raised beds
Roast: Medium-Dark