Sharing our Farm Stories with you!
We embrace direct trade, as well as sourcing sustainable coffee, which has been the foundation of our partnerships.
SAMARIA COFFEE
Café Samaria encapsulates the journey of an immigrant couple, Gerardo Escobar Mesa and Enriqueta Ceballos, hailing from Antioquia. They were hardworking individuals deeply devoted to family and their roots in the countryside. In 1932, this adventurous duo arrived in Belén de Umbría – Risaralda, a quaint town nestled in the Western Cordillera, boasting fertile soils and an ideal climate for cultivating coffee.
PINK BOURBON
Pink Bourbon is a natural mutation between Yellow and Red Bourbon. The variety got its name from the Bourbon Island (current Reunion) where French brought it from Yemen and originally from Ethiopia. Bourbon coffees are very fragile, its yield is smaller than Caturra or Typica and it is prone to diseases, which makes it hard for farmers grow, especially in organic conditions.
HONEY PROCESS
Coffee processing methods can greatly influence the flavor and characteristics of the final brew. One such method, often referred to as the “honey process,” is a nuanced approach that strikes a balance between the dry and wet methods.
JIWAKA, PAPUA NEW GUINEA
The coffee we receive hails from the Kindeng Dry Mill, situated in Papua New Guinea’s Jikawa province. It’s a blend sourced from around 1500 small-scale farmers in Kindeng and Arufa municipalities. These farmers typically manage 1-2 hectare plots with soil primarily composed of sandy loam and loamy clay. Upon arrival at the mill, the cherries undergo specific processing, drying on elevated beds and canvasses.
KINTAMANI, BALI
The exceptional quality of Indonesian green beans from the Kintamani region in Bali owes much to the region’s rich volcanic soil and unique climate. Traditional agricultural practices, deeply rooted in the Subak irrigation system and the philosophy of Tri Hita Karana, contribute significantly to this.
SJ HEIRLOOM
A meticulously crafted coffee bean designed for roasters seeking excellence. Sourced from the renowned San José estate, this coffee undergoes a rigorous selection of varietals, ensuring each bean thrives under optimal conditions to deliver unmatched quality.
What sets it apart? A remarkable sensory profile: distinct floral notes, delicate hints of jasmine, subtle tones of green tea, and a backdrop of refined chocolate, all harmoniously balanced between acidity and body.
Yirchacheffe,
Ethiopia
This coffee is hand-picked and sorted to process only the highest quality beans and ideal ripeness. Cherries are depulped and fermented overnight before being washed with clean water. After washing the coffee is transferred to drying tables for approximately 2 weeks. After drying, producers check the humidity in beans and send the parchment coffee to a milling facility before the shipment.
SUMATRA, INDONESIA
The SUMATRA ORGANIC BENER MERIAH MANDHELING GRADE 1 beans come from a network of family-owned farms linked with the KSU Gayo Mandiri cooperative in the Bener Meriah regency within Aceh on Sumatra, Indonesia’s enchanting island. Since its establishment in 2008, KSU Gayo Mandiri has flourished, boasting a membership of 1218 dedicated souls.
Huila,
Colombia
El Tulipan is coffee produced by small holder farmers in Huila, southern part of Colombia. Those farmers send their coffee to a local cooperative, which ensures consistency and quality of harvest. Coffee cherries are depulped between 8 – 24 hours after harvest and let fermented in open tanks over night before going through a washing process.
Sugar Cane Decaf. Tolima, Colombia
Situated in the central-western region of Colombia, Tolima Department boasts Ibague as its capital. Renowned as the nation’s third-largest coffee producer, Tolima contributes a significant 12% to Colombia’s total coffee output. The coffee from Tolima distinguishes itself with a robust aroma, excellent acidity, and delightful hints of sweetness and fruitiness.
Mogiana, Brazil
The Mogiana region, spanning São Paulo and Minas Gerais, is renowned among Brazil’s growing regions, characterized by rolling hills and small to medium farms. This lot is sourced from Cooperativa Regional de Cafeicultores em Guaxupé (Cooxupé), founded in 1937 with 14,000 active members.
