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11 countries, one lot at a time. Each page keeps every lot we have roasted from that origin — the ones on the shelf today and the ones that sold out.
Heirloom varieties from the southwestern highlands. We have roasted the Habtamu Gato site in Limmu at 1,930 masl, honey processed, and a natural-processed Guji lot before it.
Huila and Caldas, 1,500 to 1,900 masl — the widest range we carry from one country. Gesha from Finca Miramar, Sidra from El Diviso, and a sugarcane-EA decaf from Elias Roa Parra in Acevedo.
Cerrado Mineiro and Vale da Grama. Yellow Catuai from Fazenda Sao Luiz at 1,450 masl, pulped natural, and a Red Catuai from Fazenda Recreio dried in the fruit.
Pichincha, at 2,100 masl — the highest lot on our shelf. Sidra from Finca Terrazas del Pisque, washed.
Citala, in Chalatenango, at 1,450 masl. Pacamara from Finca Luna — a large-bean hybrid grown on volcanic soil — washed.
The Simalungun and Karo highlands of North Sumatra. Giling Basah wet-hulling gives the heaviest body we sell — earthy and herbal, with a smoky finish.
The West Valley, 1,500 to 1,700 masl. Caturra from Volcan Azul, natural processed — vanilla, red grape and malted chocolate.
Southern Province, 1,550 to 1,850 masl. Red Bourbon from the Fugi washing station, double-fermentation washed — green tea, lavender, a creamy body.
Antigua, Huehuetenango and Jalapa. Pacas from Pulcal Farm at 1,750 masl, washed, and before it a certified organic lot from the AAPICUC cooperative in Unión Cantinil, Huehuetenango.
Comayagua and El Paraiso, 1,700 to 1,900 masl. Typica and Parainema, Swiss Water decaffeinated — brown sugar, stewed plum and almond.
Nyeri County, 1,700 masl. SL28 and SL34 from the Karindundu factory near Karatina, fully washed — black currant, blood orange and ripe mango.