Kenya, Jimbo

cafeimportskenyacoffeemapbeanologyformat This coffee comes from Embu county to the East of Mt. Kena. This county is recognized as having bigger body/ mouthfeel, some savoriness and a more balanced acidity profile than a lot of Kenyas. It is a blend of SL-28, SL-34, RUiru 11 and Batian Varieties. From this coffee we get white grape, green mango and grapefruit notes. Enjoy!!!
Kenya, Jimbo
producer: Various altitude: 2000 meters
region: Embu processing method: Washed
tasting notes: White grape, green mango, grapefruit harvest date: January 2016
varietal: SL-28, SL-34, Ruiru 11, Batian

Brazil, Fazenda Santa Ines

Santa Ines The Sertao Group, founded by José Isidro Pereira and Nazareth Dias Pereira and now run by Luiz Paulo Isidro Pereira, has over 100 years of tradition in producing coffee in the region of Carmo De Minas. Located in the Mantiqueira mountain range, the family has exacting standards on growing and processing fine specialty coffee and wishes to be a national reference for high quality agricultural products. We've been purchasing coffee from this farm since our inception and now select our lots in person every year, at the lab in Carmo. This year's coffee is an incredible single varietal, pulp natural processed, Yellow Bourbon
Brazil, Fazenda Santa Ines
producer: Louis Paulo Diaz Pereira altitude: 900 - 1050 meters
region: Carmo de Minas processing method: Pulped Natural
tasting notes: Milk chocolate, big body, cherry harvest date: June - August 2017
varietal: Yellow Bourbon

Brazil, Cocho Velho

cocho This is the #7 Auction lot from the 2017 Best Cup Carmo event. Our green buyer selected and won this lot in the auction and we’re very excited to have it! Sitio Cocho Velho is a small farm of about 30 hectares, with 15 planted in coffee. Owner Silvanei de Souza was born into a coffee growing family and has been involved in coffee growing since he was 7 years old. He lives at Sitio Cocho Vehlo, and he is joined by his wife and daughter to tend to the trees, as well as ameeiro or a farm manager, and seasonal workers during the harvest. In this coffee we get grape jelly, fig and key lime. Enjoy!
Brazil, Cocho Velho
producer: Silvanei de Souza altitude: 1300 meters
region: Carmo de Minas processing method: Natural
tasting notes: Grape jelly, fig, key lime harvest date: October 2017
varietal: Red Catuai

Guatemala, El Durazno

eldurazno This coffee is produced by Jose Aguilar in a place called San Sur, department of El Progreso and nestled in the Sierra de las Minas mountain range. Its a subtropical rainforest and Sierra de las Minas is the second highest non-volcanic mountain range in the country. Josue of TG Labs found this coffee through the Nueva Esperanza mill and Jose Aguilar was the first producer he called on to see about getting his cherries during harvest. Durazno means peach in spanish and the farm was named for a massive peach tree at the peak of the farm. From this offering we get Nectarine, lime and graham. Enjoy!!!
Guatemala, El Durazno
producer: Jose Aguilar altitude: 1700 meters
region: San Sur processing method: Washed
tasting notes: Nectarine, lime, graham harvest date: February 2107
varietal: San Ramon, Castillo, Bourbon

Colombia, Huila select

huila This Coffee comes from multiple producers in Huila, one of the most sought after regions in Colombia for coffee. Most producers in Colombia have a yield of 20-30 bags per harvest. On our annual sourcing trips we put lots together usually of 100+ bags. This year, in February, our green buyer was able to put a lot together from 4 of the best lots cupped from the current harvest to make our Huila Select blend. We get blood orange, lemon and brown sugar in this one. Enjoy!
Colombia, Huila Select
producer: Various altitude: 1000-2000 meters
region: Huila processing method: Washed
tasting notes: Sweet citrus, floral, sugar harvest date: January 2107
varietal: Caturra, Castillo, Colombia

Costa Rica, Finca Salaca Microlot

costa This is a very exciting micro-lot coffee that comes from the Husband and Wife team of Luiz Salazar and Mari Cruz, who own and operate Monte Brisas Micro-mill and four coffee farms in the West Valley region of Costa Rica. This Coffee is Red Honey very clean and sweet. We get Lemonade, Lime and Cream. Enjoy!
Costa Rica, Finca Salaca
producer: Luiz Salazar, Mari Cruz altitude: 1700-2000 meters
region: Zarcero processing method: Red Honey
tasting notes: Lemonade, Lime, Cream harvest date: January - April 2107
varietal: Caturra and Catuai

Decaf, Huila Colombia – Sugar Cane process

guatdecaf This is a Washed coffee from Huila, Colombia that is decaffeinated using Ethel Acetate from sugar cane. EA is an organic compound found in sugar cane processing and is the most common ester in wine. This coffee has great sweetness, Meyer lemon acidity and dark cherry.
Huila, Colombia - Decaf
producer: Various altitude: 1700-2000 meters
region: Huila processing method: Washed then Sugar Cane (EA) Decaf
tasting notes: Sweet lemon, dark cherry harvest date: June - July 2106
varietal: Blend

Rude Boy

rude_rev With its feet firmly planted in the present, Rude Boy keeps one eye on the past. Muted acidity, chocolate, and lots of bass notes keep the rhythm swinging, while a heavy body keeps things grounded. Old school, but not old fashioned. Rude Boy is currently comprised of our Mexico and Colombia offerings.
Recommended Espresso Parameters
Dose: 19 grams in, 30 grams out
Temp: 199 degrees
Time: 25 seconds


trouble_rev Troublemaker is currently comprised of our Mexico, Colombia and Guatemala offerings. Bright citrus flavors and tropical fruit are at the forefront of our Troublemaker. Mango, stonefruit, and caramel blend to produce a clean, delicious espresso shot or a silky, aromatic cappuccino.
Recommended Espresso Parameters
Dose: 20 grams in, 34 grams out
Temp: 201 degrees
Time: 25 seconds

Cascara, El Salvador

cascara We're very excited to finally have some Cascara in house! Cascara is the skin of the coffee cherry, dried, sorted and cleaned and ready for brewing much like tea. This Cascara comes from legendary female coffee producer Aida Batlle. Aida is a long time friend of ours and has been producing coffee most of her life in El Salvador and more recently assisting other producers world wide. To brew the cascara steep 16 grams in 16 oz boiling water for 8 min. The result is a caffeinated tea like beverage with notes of cherry, cider and caramel. Enjoy!
Cascara Brewing
Dose: 18 grams, 16 oz water
Temp: 212 degrees
Time: 8 minutes