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
Brazil - Natural Bourbon
Brazil is well-known for their huge coffee plantations, similar to corn fields found in the United States. Brazil is one of the world's largest coffee producers, providing a third of the world's supply.
Our latest Brazilian offering is produced by Ciro Sousa from the CHAPADÃO FARM in the Cerrado Mineiro region of Minas Gerais. At the Chapadão farm, the entire process is carried out with the family. Ciro Sousa, 70 years old, is the producer in charge. He believes that being a family farm is their greatest asset -- a business to which he, his wife and children dedicate their lives to. He runs the business alongside his wife Maísa and their two children: Gustavo and Rodrigo. The brothers, Gustavo and Rodrigo take turns using machines to assist them in the harvesting of the coffee.
The family has kept production small in order to ensure that all of the coffee production stages are carried out with love and care, enabling them to quickly identify and resolve any problems that may arise.
About 50% of CHAPADÃO FARM's vegetation is untouched reserved forest territory, with plans to increase and reforest several areas in order to benefit from creating windbreaks and pest control. They plan to plant avocado trees and other vegetation that capture Co2 as sustainable alternatives to aggressive agrochemicals. Expanding and improving on sustainable initiatives already in place at the farm.
We suggest brewing at 203-205 degrees at a 1/16 ratio. Great as a pour-over or french press.
Variety: Bourbon
Altitude: 1200 masl
Processing: Natural
Roast Level: Medium
Del Principe Decaf
Origin: Mexico
Roast Level: Medium Dark
Tasting Notes: Chocolate, Nutty, Savory
Processing: Mountain Water
El Salvador Honey Pacas
We proudly present you with this beautiful coffee from Finca Balam located in the La Palma region of El Salvador, Central America.
This Pacas Honey is a testament to the dedication and craftsmanship of Rodrigo Giammattei, a producer whose passion for coffee runs deep. Grown at an altitude of 1,600–1,750 MASL, this coffee embodies the rich terroir of La Palma, where misty mornings and cool mountain breezes create the ideal conditions for slow cherry maturation, enhancing its complexity and sweetness.
Rodrigo’s journey in coffee is deeply personal. As a Q-Grader, farmer, and producer, he has dedicated his life to not only growing exceptional coffee but also improving post-harvest practices to bring out the best in each variety. His farm, Balam, is named after the Mayan word for “jaguar,” symbolizing strength, resilience, and a deep connection to the land. Rodrigo’s approach blends tradition with innovation, ensuring sustainability while elevating Salvadoran coffee on the global stage.
This Pacas Honey is more than just a cup of coffee—it’s a reflection of Rodrigo’s passion, expertise, and commitment to producing extraordinary coffee with a story worth sharing.
The honey process preserves the natural sugars of the coffee cherry, resulting in a vibrant cup with notes of vanilla, ripe stone fruit, and delicate florals, balanced by a silky body and a lingering caramel finish- reminiscent of peach cobbler.
Variety: Pacas
Process: Honey
Farm: Balam
Region: La Palma
Altitude: 1600-1750 masl
Roast Level: Medium
Del Rey Espresso Blend
This blend of Brazil and Honduras 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 Brazil 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
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