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All of our coffee is ethically traded and proudly sold. Our coffee is roasted after you order to guarantee the freshest coffee possible.

 

Cert/Type Roast Level Cupping Notes
Blended Coffee
6 Bean Espresso Dark Meticulous blend of coffee from around the world
Breakfast Blend Medium Smooth Blend of coffee from South America
Christmas Blend Medium-Dark Festive blend of coffee from Central and South America
Medium Blend Medium House Blend - well balanced blend of South American Coffee
African Espresso Medium-Dark Great blend of coffee from Kenya, Tanzania, and Ethiopia
Cowboy Blend Medium & Dark With both dark and medium roasted coffee. Cocoa, caramel, and vanilla tones
French Roast Blend Dark Our darkest roast. Intense dark chocolate, dark caramel
Decaf Espresso Swiss Water Dark Swiss Water process of 6 bean espresso.
Flavored Coffee
French Vanilla N&A Medium Medium roast with a touch of smooth vanilla
Hazelnut N&A Medium Rich and delicately sweet
Mexican Chocolate N&A Medium Medium roast with a chocolatey finish
Chocolate Hazelnut N&A Medium Rich and delicately sweet with a chocolatey finish
Vanilla Hazelnut N&A Medium Rich and delicately sweet with a touch of smooth vanilla
Cinnamon Hazelnut N&A Medium Rich and delicately sweet with a hint of cinnamon
Caramel Natural Medium Medium roast with a touch of smooth caramel
Pumpkin Spice Natural Medium Medium roast with a hint of warm spices
Mocha Natural Medium A chocolate and coffee-lover's favorite
Single Origin Coffee
Bali Blue Organic Med-dark Dark chocolate, molasses, brown sugar
Brazil Santos Natural Medium Elegant, smooth cup with cocoa notes
Colombia EP Medium Dried orange, berry, chocolate
Costa Rica SHB/EP Medium Sweet apple, raisin, honey
Ethiopia Natural Natural Med-light Milk chocolate, fruity, caramel
Guatemala SHB Medium Dark chocolate, bright fruit, butterscotch
Honduras SHG/EP/Org Medium-dark Caramel, spice, brown sugar
Mexico EP, Organic Medium Chocolate, cinnamon, green apple
Nicaragua SHG/EP Medium Cocoa, floral and citrus tones
Papua New Guinea A/X Medium Caramel, honey and fruit
Peru FT, Organic Medium Salted caramel, silky sweet, citrus
Peru Decaf-Swiss Water Organic / Swiss Medium Caramel, smooth, citrus
Sumatra GR1 Medium-dark Chocolate, velvety smooth, tobacco, earthy
Tanzania AB Medium-light Pear, floral, jasmine, strawberry
Uganda - Sipi Falls Org, UTZ, RFA Medium Fruity, lemon, apple, caramel
Ethiopia Harrar Natural, G1 Medium Berry, honey, chocolate
Kenya AB Medium-light Fruity, well balanced, bright cup 


Single Origin Details

Bali Blue

Origin information

Grower
Smallholder farmers from Kintamani
Variety
Bourbon, (S795 & USDA 762) Typica, Catimor
Region
Kintamani, Bali, Indonesia
Harvest May – October
Altitude
1200 – 1600 meters
Soil Volcanic loam
Process
Hand picked, wet-hulled, two-step sun drying on raised beds
Certifications Organic


Background details

Bali Blue is sourced from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia. Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income. Coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priest who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God.

Peru

Origin information

Grower Cooperativa Agrícola de Servicios Múltiples Norandino
Variety Caturra, Bourbon, Catuai, Pache, Villa Sarchi, and Catimor
Region Piura, Amazonas, Cajamarca, and San Martin regions, Peru
Harvest April - September
Altitude 1100 – 1700 meters
Soil Clay minerals
Process Fully washed and dried in the sun
Certifications Fair Trade, Organic


Background details

PERU FTO NORANDINO is sourced from Cooperativa Agrícola de Servicios Múltiples Norandino (Norandino). Norandino is an umbrella organization established in 2005 to support a sustainable coffee supply from three coffee producing cooperatives in northern regions of Peru: CEPICAFE, CENFROCAFE, and Sol y Café. Combined, these organizations have approximately 7000 members who cultivate 25,000 acres of coffee in the regions of Piura, Cajamarca, Amazonas and San Martin. Coffee producers receive training and technical assistance in land management, irrigation, organic farming, productivity and quality control, and reforestation programs. Norandino also seeks to improve the quality of life for coffee producers and their families through projects promoting commercial diversification.

Honduras

Origin information

Grower Café Organico Marcala, S.A. (COMSA) | 1500 coffee producers
Variety Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica
Region Marcala, La Paz, Honduras
Harvest November - February
Altitude 1300 – 1700 meters
Soil Clay minerals
Process Fully washed and dried in the sun and mechanical driers
Certifications Organic


Background details

Finca Humana (the Human Farm) is the first thing you will hear about Café Organico Marcala, S.A. (COMSA) if you make your way to visit this cooperative in Marcala, Honduras. The wellbeing of humans is foundational to the COMSA philosophy and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere at COMSA. It starts with the La Fortaleza, the COMSA biodynamic demonstration farm where the focus of transferring knowledge takes place through week- long seminars called Pata de Chucho (pawprints left by a stray dog), which aptly reveals COMSA’s dogged exploration for human productivity in harmony with nature. The trailblazing ideas for using organic matter to productively cultivate high quality coffee is only a sliver of what COMSA teaches about the power of nature through the Finca Humana philosophy. COMSA dedicates significant funding from the proceeds of coffee sales to run a cutting-edge international school dedicated to filling children’s minds with possibility and training them to be the future leaders of Finca Humana. What makes it so good? The fundamentals: traceability to the Marcala region, which is a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA); meticulous post-harvest hand sorting of cherry; cherry floating to remove less dense beans; proper fermentation; long drying times; and a healthy dose of the COMSA philosophy and training. Finca Humana (the Human Farm) is the first thing you will hear about Café Organico Marcala, S.A. (COMSA) if you make your way to visit this cooperative in Marcala, Honduras. The wellbeing of humans is foundational to the COMSA philosophy and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere at COMSA. It starts with the La Fortaleza, the COMSA biodynamic demonstration farm where the focus of transferring knowledge takes place through week- long seminars called Pata de Chucho (pawprints left by a stray dog), which aptly reveals COMSA’s dogged exploration for human productivity in harmony with nature. The trailblazing ideas for using organic matter to productively cultivate high quality coffee is only a sliver of what COMSA teaches about the power of nature through the Finca Humana philosophy. COMSA dedicates significant funding from the proceeds of coffee sales to run a cutting-edge international school dedicated to filling children’s minds with possibility and training them to be the future leaders of Finca Humana. What makes it so good? The fundamentals: traceability to the Marcala region, which is a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA); meticulous post-harvest hand sorting of cherry; cherry floating to remove less dense beans; proper fermentation; long drying times; and a healthy dose of the COMSA philosophy and training.

More origin details coming soon!