Region: NyamashekeAltitude: 1550-1800 maslVarieties: Red BourbonWashing Station: Cyesha & RugaliProcess: WashedDrying: African bedsCupping notes: Cola, Thyme, PruneCupping score: 86 This is a two bean speciality blend composed of two Rwandan Washed Red Bourbon lots from Cyesha and Rugali.First, Cyesha Washing Station, founded in 2022, collaborates with 470 skilled smallholders, ensuring meticulous care in the coffee-making […]
Region: TurrialbaProducer: Diego RobeloFarm: Aquiares EstateProcess: WashedVariety: F1 Hybrids – Centroamericano, Esperanza and MarianaProcess: WashedDrying: PatioCupping notes: Chocolate, Sugarcane, Red AppleCupping score: 85 The name Aquiares means “land between rivers” in the Huetar indigenous language, and Aquiares Estate is commonly referred to as “Aquiares Coffee and Community.” The farm was founded in 1890, Alfonso Robelo […]
Producer: Ashok and Divya PatreLocation: Chikmagalur, IndiaFarm Name: RatnagiriFarm Size: 108 hectaresElevation: 1,340 maslVariety: CatuaíProcess: Extended Carbonic Maceration Anoxic NaturalDrying: Raised beds dried for 30 daysCupping notes: Sweet Pea, Sage, Cooking AppleCupping score: 85.25 The name Ratnagiri means “pearl mountains.” It alludes to the dense silver oak trees populating the hillside in and around Ratnagiri […]
Guatemala In summary, this trip to Guatemala was all about exploring ad learning about a coffee we first came across years ago. To explore, learn and meet the farmers, the farms, the wet and dry mills, the exporters and to cup and see our coffee at Origin, to even pack it into the very container […]
Producer: Marvin Carias Region: Jalapa, Fraijanes Altitude: 1600-1700 masl Coffee varieties: Bourbon, Caturra, Catuai, Pache Process: Washed Drying: Sun dried on patio Cupping notes: Milk Chocolate, Vanilla Nougat, Praline Cupping score: 85 Del Valle is a regional blend of coffees from small farmers in the Jalapa region of Guatemala. This beautiful region is distinct from other growing regions of Guatemala, it boasts […]
Region: Huila Altitude: 1200–2000 m.a.s.l Varieties: Catura, Typica, Bourbon, Colombia Process: Washed Drying: Sundried on parabolic bed Cupping notes: Chocolate, Sugar syrup, Lime Mountain Water Process is a method of indirect decaffeination. All our MWP decafs come from Descamex, which uses pure water from Pico de Orizaba—the highest mountain in Mexico. The process begins with a chemical analysis to determine […]
Region: Santa Maria, Huila Altitude: 1700 – 1800 m.a.s.l Varieties: Pink Bourbon Farm: El Cascajal Process: Washed Drying: Sundried on parabolic bed Cupping notes: Cantaloupe, Plum, Simple Syrup Cupping score: 86.75 Owner of the farm: Jose Fernando Becerra León. The Becerra family has owned the farm for more than 45 years. Jose Fernando Becerra is a farmer in the second generation of […]
Region: São Sebastião da Grama, South of Minas Producer: Diogo Dias Altitude: 1100 – 1350 masl. Coffee varieties: Pacamara Process: Natural Drying: Patio Cupping notes: Chocolate, Red Apple, Cashew Cupping score: 86.5 As one of Brazil’s most consistently excellent coffee farms, Fazenda Recreio delivers a cup reflecting evolved processing methods for quality coffee production dating all the way back to 1890. After […]
Region: Marcala Altitude: 1600 – 20000 m.a.s.l Varieties: Catuai Farm: El Puente Process: Washed Drying: Dried on patio, raised beds in the sun or shade for 11-20 days Cupping notes: Honeydew, Malt, Currant Cupping score: 87.00 Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers and […]
Region: Marcala Altitude: 1600 – 20000 m.a.s.l Varieties: Catuai Farm: Francisa Process: Washed Drying: Dried on patio, raised beds in the sun or shade for 11-20 days Cupping notes: Nectarine, Black Grape, Bakers Chocolate Cupping score: 87.00 Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee farmers […]
Region: Marcala Altitude: 1600 – 20000 m.a.s.l Varieties: Catuai Farm: El Campo Process: Washed Drying: Dried on patio, raised beds in the sun or shade for 11-20 days Cupping notes: Simple Syrup, Black Cherry, Marshmallow Cupping score: 87.00 Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee. They are 2nd and 3rd generation coffee […]
Our latest coffee release is a first for us from the up and coming speciality origin of Uganda. This is an opportunity to try a truly unique naturally processed coffee bursting with mouth watering tropical fruit, slightly winey notes and a candy sweetness!
