Ethiopia Sidama
The Bura Hamasho site, managed by Zablon Trading PLC, is located in Ethiopia’s Sidama Zone at elevations of 1,950 - 2,100 masl. Smallholder farmers from the surrounding communities deliver ripe cherries to the station, where they are carefully processed and sun-dried. The Sidama Region, located in southern Ethiopia, is one of the country’s most famous coffee-growing zones. Its high altitudes, rich soils, and diverse microclimates create ideal conditions for producing distinctive, high-quality coffees. Sidama coffees are prized for their brightness, floral character, and fruit-forward profiles, making them some of the most sought-after lots in the specialty coffee world.
Thanks to the region’s fertile red clay soils, ample rainfall, and high altitude, Bura Hamasho coffees are known for their complexity and refinement. This Grade 1 Natural lot showcases floral aromatics, tropical fruit, and candy-like sweetness, with a smooth, balanced cup that reflects Sidama’s reputation for producing some of Ethiopia’s most expressive coffees.
Certified Organic, this coffee is grown without synthetic inputs, relying instead on traditional farming practices, biodiversity, and sustainable land management. Farmers in the Sidama highlands cultivate varieties 74110 and 74112, selections developed in Ethiopia for their resilience and quality.
Natural Processing
This coffee was prepared using the natural (dry) process, one of Ethiopia’s oldest and most traditional methods. Ripe cherries were handpicked, sorted to remove underripes, and laid out on raised drying beds where they were turned regularly to ensure even drying and to prevent mold.
We found this coffee to be delicate, fruity and smooth with sweet notes of jasmine, strawberry, watermelon, and orange blossom. We hope you enjoy this Ethiopian treat as much as we do!
Variety: 74110 and 74112 Cultivars
Altitude: 1950–2100 masl
Processing: Full Natural, dried on raised beds in the sun
Roast: Medium-Light
We recommend brewing on your favorite method between 201-204 degrees.
Del Principe Decaf
Origin: Mexico
Roast Level: Medium Dark
Tasting Notes: Chocolate, Nutty, Savory
Processing: Mountain Water
El Salvador Pacamara Natural
El Salvador:
Grown in the lush highlands of El Salvador, this natural-processed Pacamara offers a rich, full-bodied cup with tropical fruit notes, sweet and nutty English Toffee, and milk chocolate finish. It's smooth, sweet, and vibrant — a true taste of El Salvador’s coffee heritage.
This coffee is brought to you by award winning producer, Carlos Escobar. Coffees from his farms: 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: Pacamara
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 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
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 chocolate, Toasted Almond, and candied oranges, all wrapped up in a creamy finish.
We’ve carefully selected coffees from Ethiopia, Honduras, and Papua New Guinea 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