Id : P109743/1

Tanzania AA Estate

Tanzania

Kilimanjaro

Shiviwaka Estate

Tanzania is best known for its peaberry coffees, but this AA from Shiviwaka Co-Op in Tanzania is one of the finest African coffees we’ve cupped this year. Established to empower smallholder farmers to get their offers to market, Shiviwaka has been a force for positive change for Tanzania’s coffee growers, their families and communities, and the environment.

This washed coffee is a great Tanzania, plain and simple. It will remind you of a great Kenya AA – but we haven’t cupped any Kenya this good in a long time.

The nose is sweet vanilla and coconut, with a Honeydew melon note. That sweetness continues on the palate, where the vanilla is joined by rich chocolate and melted butter. The acidity is crisp and citrus-driven, and the body delicate and silky

Id : P109477/1

Tanzania Peaberry

Tanzania

Kilimanjaro

Processing: Washed and Sun-dried
Varietals: Bourbon, Kent

Chocolate, bright wine-like acidity, grapefruit.

Id : P109327/1

Tanzania Peaberry Tweega

Tanzania

Tweega

“Tweega” is Swahili for Giraffe. This coffee is a blend of the crop from 10,000 smallholder farmers in the Mbeya region. The mill and and quality control is provided by TEMBO. TEMBO stands for “Tanzania Education and Micro-Business Opportunity”. Educating and empowering women and girls is their focus and their project work involves education sponsorship, micro business, outreach education, and community learning.

Nose of sun-dried tomatoes and citrus. Oolong tea notes – apricot and honey. Velvety body and sweet finish.

Id : P109327/1

Tanzania Peaberry Tweega

Tanzania

Tweega

“Tweega” is Swahili for Giraffe. This coffee is a blend of the crop from 10,000 smallholder farmers in the Mbeya region. The mill and and quality control is provided by TEMBO. TEMBO stands for “Tanzania Education and Micro-Business Opportunity”. Educating and empowering women and girls is their focus and their project work involves education sponsorship, micro business, outreach education, and community learning.

Nose of sun-dried tomatoes and citrus. Oolong tea notes – apricot and honey. Velvety body and sweet finish.

Id : P109327/1

Tanzania Peaberry Tweega

Tanzania

Tweega

“Tweega” is Swahili for Giraffe. This coffee is a blend of the crop from 10,000 smallholder farmers in the Mbeya region. The mill and and quality control is provided by TEMBO. TEMBO stands for “Tanzania Education and Micro-Business Opportunity”. Educating and empowering women and girls is their focus and their project work involves education sponsorship, micro business, outreach education, and community learning.

Nose of sun-dried tomatoes and citrus. Oolong tea notes – apricot and honey. Velvety body and sweet finish.

Id : P109327/1

Tanzania Peaberry Tweega

Tanzania

Tweega

“Tweega” is Swahili for Giraffe. This coffee is a blend of the crop from 10,000 smallholder farmers in the Mbeya region. The mill and and quality control is provided by TEMBO. TEMBO stands for “Tanzania Education and Micro-Business Opportunity”. Educating and empowering women and girls is their focus and their project work involves education sponsorship, micro business, outreach education, and community learning.

Nose of sun-dried tomatoes and citrus. Oolong tea notes – apricot and honey. Velvety body and sweet finish.

Id : P109556/1

Yemen Mocca Matari

Yemen

Raimah

Raimah is about 200 kilometers from the capital, Sanaa. Coffee is grown on mountainsides 1,500-,2,900 meters above sea level. There are approximately 40 farmers with extremely small plots growing coffee in Raimah.

Yemen has undergone a period of tragic violence and political unrest in recent years, placing its fragile coffee industry under dire threat. Top-quality lots of Yemeni coffee are extremely scarce, and ICT was fortunate to acquire a few bags of this exceptional offering.

This spectacular lot is a minimally-processed natural, like nearly all coffees from Yemen – the most traditionally-produced coffees in the world. It exhibits the unmistakable profile that only Yemen can offer: dark chocolate, red fruit, velvety body, incredibly complex – like a fine port. Unique, delicious, and very special – this is Yemen coffee. We never know when the next opportunity will arise, but we’re thrilled to be able to offer this coffee to our clients today.

Altitude: 1,500-2,900 meters
Processing: Natural

Dark chocolate, red fruit, velvety body, incredibly complex – like a fine port. Unique, delicious, and very special

Id : P109556/1

Yemen Mocca Matari

Yemen

Raimah

Raimah is about 200 kilometers from the capital, Sanaa. Coffee is grown on mountainsides 1,500-,2,900 meters above sea level. There are approximately 40 farmers with extremely small plots growing coffee in Raimah.

Yemen has undergone a period of tragic violence and political unrest in recent years, placing its fragile coffee industry under dire threat. Top-quality lots of Yemeni coffee are extremely scarce, and ICT was fortunate to acquire a few bags of this exceptional offering.

This spectacular lot is a minimally-processed natural, like nearly all coffees from Yemen – the most traditionally-produced coffees in the world. It exhibits the unmistakable profile that only Yemen can offer: dark chocolate, red fruit, velvety body, incredibly complex – like a fine port. Unique, delicious, and very special – this is Yemen coffee. We never know when the next opportunity will arise, but we’re thrilled to be able to offer this coffee to our clients today.

Altitude: 1,500-2,900 meters
Processing: Natural

Dark chocolate, red fruit, velvety body, incredibly complex – like a fine port. Unique, delicious, and very special

Id : P109556/1

Yemen Mocca Matari

Yemen

Raimah

Raimah is about 200 kilometers from the capital, Sanaa. Coffee is grown on mountainsides 1,500-,2,900 meters above sea level. There are approximately 40 farmers with extremely small plots growing coffee in Raimah.

Yemen has undergone a period of tragic violence and political unrest in recent years, placing its fragile coffee industry under dire threat. Top-quality lots of Yemeni coffee are extremely scarce, and ICT was fortunate to acquire a few bags of this exceptional offering.

This spectacular lot is a minimally-processed natural, like nearly all coffees from Yemen – the most traditionally-produced coffees in the world. It exhibits the unmistakable profile that only Yemen can offer: dark chocolate, red fruit, velvety body, incredibly complex – like a fine port. Unique, delicious, and very special – this is Yemen coffee. We never know when the next opportunity will arise, but we’re thrilled to be able to offer this coffee to our clients today.

Altitude: 1,500-2,900 meters
Processing: Natural

Dark chocolate, red fruit, velvety body, incredibly complex – like a fine port. Unique, delicious, and very special

Id : P109556/1

Yemen Mocca Matari

Yemen

Raimah

Raimah is about 200 kilometers from the capital, Sanaa. Coffee is grown on mountainsides 1,500-,2,900 meters above sea level. There are approximately 40 farmers with extremely small plots growing coffee in Raimah.

Yemen has undergone a period of tragic violence and political unrest in recent years, placing its fragile coffee industry under dire threat. Top-quality lots of Yemeni coffee are extremely scarce, and ICT was fortunate to acquire a few bags of this exceptional offering.

This spectacular lot is a minimally-processed natural, like nearly all coffees from Yemen – the most traditionally-produced coffees in the world. It exhibits the unmistakable profile that only Yemen can offer: dark chocolate, red fruit, velvety body, incredibly complex – like a fine port. Unique, delicious, and very special – this is Yemen coffee. We never know when the next opportunity will arise, but we’re thrilled to be able to offer this coffee to our clients today.

Altitude: 1,500-2,900 meters
Processing: Natural

Dark chocolate, red fruit, velvety body, incredibly complex – like a fine port. Unique, delicious, and very special

Id : P108999/3

Peru Hard Bean MCM

Cuzco

The southern regions of the country such as Puno, Cusco, and Ayacucho represent 17 percent of total production.. Cuzco is one of the oldest and largest producing areas of Peru. Cuzco is also home to the famous Incan ruins of Machu Picchu. Cuzco coffee offers fruity acidity and it is among the most consistently balanced Peruvian coffees.

Full-bodied, citrus notes. Delicate, with floral and nutty overtones and a sweet finish.

Id : P109517/1

Puerto Rico Arabica

Puerto Rico

Ciales Mountains

Cafe Chevere

Coffee was introduced to Puerto Rico from Ethiopia in 1736, and has been cultivated in the Ciales Mountains since 1820. Once one of the leading coffee origins in the world, Puerto Rico’s production has fallen off dramatically. These days premium coffee from Puerto Rico is rarely seen abroad.

We’ve managed to procure a couple of lots of Puerto Rican coffee in recent years, but this one is easily our favorite. More than than anything it reminds us of a great Ethiopian natural, with its deep red fruit and chocolate notes, full body and winey acidity. It’s fruit-forward, but possesses a balance and brightness that only the finest naturals can offer. Truly a great and distinctive coffee.

Producer: Cafe Chevere

Region: Ciales Mountains

Varietals: Heirloom Bourbon

Altitude: 2,500 – 2,700′

Processing: Natural

Bright cherry/berry notes. Sweet tobacco, baking spice, dark chocolate. Full, silky body and bright winey acidity, with a long and sweet finish.

Id : P109517/1

Puerto Rico Arabica

Puerto Rico

Ciales Mountains

Cafe Chevere

Coffee was introduced to Puerto Rico from Ethiopia in 1736, and has been cultivated in the Ciales Mountains since 1820. Once one of the leading coffee origins in the world, Puerto Rico’s production has fallen off dramatically. These days premium coffee from Puerto Rico is rarely seen abroad.

We’ve managed to procure a couple of lots of Puerto Rican coffee in recent years, but this one is easily our favorite. More than than anything it reminds us of a great Ethiopian natural, with its deep red fruit and chocolate notes, full body and winey acidity. It’s fruit-forward, but possesses a balance and brightness that only the finest naturals can offer. Truly a great and distinctive coffee.

Producer: Cafe Chevere

Region: Ciales Mountains

Varietals: Heirloom Bourbon

Altitude: 2,500 – 2,700′

Processing: Natural

Bright cherry/berry notes. Sweet tobacco, baking spice, dark chocolate. Full, silky body and bright winey acidity, with a long and sweet finish.

Id : P109517/1

Puerto Rico Arabica

Puerto Rico

Ciales Mountains

Cafe Chevere

Coffee was introduced to Puerto Rico from Ethiopia in 1736, and has been cultivated in the Ciales Mountains since 1820. Once one of the leading coffee origins in the world, Puerto Rico’s production has fallen off dramatically. These days premium coffee from Puerto Rico is rarely seen abroad.

We’ve managed to procure a couple of lots of Puerto Rican coffee in recent years, but this one is easily our favorite. More than than anything it reminds us of a great Ethiopian natural, with its deep red fruit and chocolate notes, full body and winey acidity. It’s fruit-forward, but possesses a balance and brightness that only the finest naturals can offer. Truly a great and distinctive coffee.

Producer: Cafe Chevere

Region: Ciales Mountains

Varietals: Heirloom Bourbon

Altitude: 2,500 – 2,700′

Processing: Natural

Bright cherry/berry notes. Sweet tobacco, baking spice, dark chocolate. Full, silky body and bright winey acidity, with a long and sweet finish.

Id : P109923/1

Rainforest Alliance Costa Rica

Costa Rica

Rio Negro

Hacienda Rio Negro

Located in remote southern Costa Rica, the Rio Negro region enjoys a well-defined rainy season, which promotes optimal coffee flowering and high quality production. This is an area rich in coffee culture, where producers are committed to quality and proud of what they produce. There are approximately 700 acres of coffee in production with the majority of the trees being the Catuai and Caturra variety. In 2001, Hacienda Rio Negro became the first farm in Costa Rica to become Rainforest Alliance Certified.

Dark chocolate, clean, medium body with mild acidity, very balanced.

Rainforest Alliance

Id : P108901/1

Rainforest Alliance Indonesia

Sumatra

Bener Meriah, Aceh Province

CV Gayo Mandiri

Very sweet, smooth acidity, dark fruit notes, hints of sweet herbs and baker’s chocolate

Rainforest Alliance, Organic, Cafe Practice

Id : P109743/1

Tanzania AA Estate

Tanzania

Kilimanjaro

Shiviwaka Estate

Tanzania is best known for its peaberry coffees, but this AA from Shiviwaka Co-Op in Tanzania is one of the finest African coffees we’ve cupped this year. Established to empower smallholder farmers to get their offers to market, Shiviwaka has been a force for positive change for Tanzania’s coffee growers, their families and communities, and the environment.

This washed coffee is a great Tanzania, plain and simple. It will remind you of a great Kenya AA – but we haven’t cupped any Kenya this good in a long time.

The nose is sweet vanilla and coconut, with a Honeydew melon note. That sweetness continues on the palate, where the vanilla is joined by rich chocolate and melted butter. The acidity is crisp and citrus-driven, and the body delicate and silky

Id : P109743/1

Tanzania AA Estate

Tanzania

Kilimanjaro

Shiviwaka Estate

Tanzania is best known for its peaberry coffees, but this AA from Shiviwaka Co-Op in Tanzania is one of the finest African coffees we’ve cupped this year. Established to empower smallholder farmers to get their offers to market, Shiviwaka has been a force for positive change for Tanzania’s coffee growers, their families and communities, and the environment.

This washed coffee is a great Tanzania, plain and simple. It will remind you of a great Kenya AA – but we haven’t cupped any Kenya this good in a long time.

The nose is sweet vanilla and coconut, with a Honeydew melon note. That sweetness continues on the palate, where the vanilla is joined by rich chocolate and melted butter. The acidity is crisp and citrus-driven, and the body delicate and silky

Id : P108392/1

Peru Hard Bean MCM

Cuzco

The southern regions of the country such as Puno, Cusco, and Ayacucho represent 17 percent of total production.. Cuzco is one of the oldest and largest producing areas of Peru. Cuzco is also home to the famous Incan ruins of Machu Picchu. Cuzco coffee offers fruity acidity and it is among the most consistently balanced Peruvian coffees.

Full-bodied, citrus notes. Delicate, with floral and nutty overtones and a sweet finish.

Id : P108188/1

Papua New Guinea A/X

Morobe Province

ICT is pleased to offer this delicious organic A/X from Northeast New Guinea. Produced by small farmers at the village level, this coffee is washed and sun-dried, undergoing processing at Niugini Coffee, Tea & Spice Drymills.
Processing : Washed
Elevation : 1,200 m
Varietals : Typica

Plum/stone fruit, tropical fruit, cinnamon french toast; creamy with a lemony acidity and slightly spicy chocolate finish. 85 points.

Id : P108188/1

Papua New Guinea A/X

Morobe Province

ICT is pleased to offer this delicious organic A/X from Northeast New Guinea. Produced by small farmers at the village level, this coffee is washed and sun-dried, undergoing processing at Niugini Coffee, Tea & Spice Drymills.
Processing : Washed
Elevation : 1,200 m
Varietals : Typica

Plum/stone fruit, tropical fruit, cinnamon french toast; creamy with a lemony acidity and slightly spicy chocolate finish. 85 points.

Id : P109979/1

Organic Nicaragua

Jinotega

Finca La Isabelia

Processing : Washed
Elevation : 1,300m
Varietals : Caturra, Catuai, Catimor, Bourbon

Sweet, Chocolate and Citrus notes. Winy acidity and smooth body.

Organic, Utz Kapeh, Smithsonian Bird

Id : P109158/1

Organic Papua New Guinea

Papua New Guinea

Morobe

Yha Hauka Kopi

Yha Huaka Kopi Ltd. is a co-op comprised of 846 small coffee farmers. These shareholders and members are from Aseki and Menyamya region of Menyamya district, Morobe Province, PNG. The altitude of these regions is 1700-1800 meters above sea level. Coffee grown here is mainly Typica, Arusha, Mundonovo, Bourbon and Caturra.

Cocoa, sweet acidity, very balanced, silky mouthfeel.

Organic

Id : P109158/1

Organic Papua New Guinea

Papua New Guinea

Morobe

Yha Hauka Kopi

Yha Huaka Kopi Ltd. is a co-op comprised of 846 small coffee farmers. These shareholders and members are from Aseki and Menyamya region of Menyamya district, Morobe Province, PNG. The altitude of these regions is 1700-1800 meters above sea level. Coffee grown here is mainly Typica, Arusha, Mundonovo, Bourbon and Caturra.

Cocoa, sweet acidity, very balanced, silky mouthfeel.

Organic

Id : P109158/1

Organic Papua New Guinea

Papua New Guinea

Morobe

Yha Hauka Kopi

Yha Huaka Kopi Ltd. is a co-op comprised of 846 small coffee farmers. These shareholders and members are from Aseki and Menyamya region of Menyamya district, Morobe Province, PNG. The altitude of these regions is 1700-1800 meters above sea level. Coffee grown here is mainly Typica, Arusha, Mundonovo, Bourbon and Caturra.

Cocoa, sweet acidity, very balanced, silky mouthfeel.

Organic

Id : P109870/1

Organic Peru

Chanchamayo

Chanchamayo Valley produces 40% of Peru’s total coffee crop. Smallholder farms produce nearly all of the coffee, which is shade grown at high altitudes.

Medium-bodied and delicate, with floral and nutty overtones and a sweet finish.

Organic

Id : P109598/1

Organic Mexico

Mexico

Chiapas

Finca El Chorro

This farm is located near the TACANA Volcano neighboring the town of Vila Comaltitlan, in the area of Coconusco (Chiapas). The farm has been planted in coffee since the beginning of the 20th century by the a family of Spanish immigrants, the Longo family. Since then, coffee has been the most important agricultural activity for the area, and it has been grown in harmony with the rich biodiversity which exists in this region.

Varietals: Typica, Bourbon, Catuai
Altitude: 1,000 m
Processing Method: Fully Washed and Sun Dried

Chocolate, butter, citrus, sweet black tea. Very balanced and refined.

Id : P109599/1

Organic Mexico

Mexico

Chiapas

Finca El Chorro

This farm is located near the TACANA Volcano neighboring the town of Vila Comaltitlan, in the area of Coconusco (Chiapas). The farm has been planted in coffee since the beginning of the 20th century by the a family of Spanish immigrants, the Longo family. Since then, coffee has been the most important agricultural activity for the area, and it has been grown in harmony with the rich biodiversity which exists in this region.

Varietals: Typica, Bourbon, Catuai
Altitude: 1,000 m
Processing Method: Fully Washed and Sun Dried

Chocolate, butter, citrus, sweet black tea. Very balanced and refined.

Id : P109828/1

Organic Mexico

Chiapas

Chiapas produces some of the best high-grown coffee in Mexico, a sizable percentage organically produced. Chiapas coffees are often said to resemble the best Guatemalan high-grown coffees in character and complexity.

Round-bodied with a refined acidity. On the palate, baker’s chocolate and a touch of agave nectar. Long, sweet finish.

Organic

Id : P109828/1

Organic Mexico

Chiapas

Chiapas produces some of the best high-grown coffee in Mexico, a sizable percentage organically produced. Chiapas coffees are often said to resemble the best Guatemalan high-grown coffees in character and complexity.

Round-bodied with a refined acidity. On the palate, baker’s chocolate and a touch of agave nectar. Long, sweet finish.

Organic

Id : P109972/1

Organic Mexico

Chiapas

Chiapas produces some of the best high-grown coffee in Mexico, a sizable percentage organically produced. Chiapas coffees are often said to resemble the best Guatemalan high-grown coffees in character and complexity.

Round-bodied with a refined acidity. On the palate, baker’s chocolate and a touch of agave nectar. Long, sweet finish.

Organic

Id : P109592/1

Nicaragua SHG EP Jinotega

Nicaragua

Matagalpa

Impaxca

Matagalpa, in central Nicaragua, is home to some of the country’s most prized specialty coffees. The rich, volcanic soils and ideal growing conditions produce coffees of balanced character and great complexity..

Altitude: 1,100 – 1,2500 m
Varietals: Caturra, Catuai, Catimor, Pacamara
Soil: Soil: Volcanic

Tomato and Chocolate on the Nose. Delicate, silky body, citrus, vanilla, crisp finish..

Id : P109592/1

Nicaragua SHG EP Jinotega

Jinotega

Cocoa bean, molasses, amaretto. Full body. Soft acidity, notes of Buddha’s Hand citrus.

Id : P109592/1

Nicaragua SHG EP Jinotega

Nicaragua

Matagalpa

Impaxca

Matagalpa, in central Nicaragua, is home to some of the country’s most prized specialty coffees. The rich, volcanic soils and ideal growing conditions produce coffees of balanced character and great complexity..

Altitude: 1,100 – 1,2500 m
Varietals: Caturra, Catuai, Catimor, Pacamara
Soil: Soil: Volcanic

Tomato and Chocolate on the Nose. Delicate, silky body, citrus, vanilla, crisp finish..

Id : P109592/1

Nicaragua SHG EP Jinotega

Jinotega

Cocoa bean, molasses, amaretto. Full body. Soft acidity, notes of Buddha’s Hand citrus.

Id : P109593/1

Nicaragua SHG EP Jinotega

Nicaragua

Matagalpa

Impaxca

Matagalpa, in central Nicaragua, is home to some of the country’s most prized specialty coffees. The rich, volcanic soils and ideal growing conditions produce coffees of balanced character and great complexity..

Altitude: 1,100 – 1,2500 m
Varietals: Caturra, Catuai, Catimor, Pacamara
Soil: Soil: Volcanic

Tomato and Chocolate on the Nose. Delicate, silky body, citrus, vanilla, crisp finish..

Id : P109593/1

Nicaragua SHG EP Jinotega

Jinotega

Cocoa bean, molasses, amaretto. Full body. Soft acidity, notes of Buddha’s Hand citrus.

Id : P109406/1

Organic Colombia

Tolima

Planadas

Asociación de Productores Ecológicos de Planadas

The farms cover 260 hectares of land, and are farmed by 81 small producers. Planadas is located in close vicinity to the Volcan, Nevado del Huila, which is Colombia’s highest volcano, so the soil in this region is volcanic.

Organic

Id : P109405/1

Organic Colombia NJ

Tolima

Planadas

Asociación de Productores Ecológicos de Planadas

The farms cover 260 hectares of land, and are farmed by 81 small producers. Planadas is located in close vicinity to the Volcan, Nevado del Huila, which is Colombia’s highest volcano, so the soil in this region is volcanic.

Organic

Id : P109405/1

Organic Colombia NJ

Tolima

Planadas

Asociación de Productores Ecológicos de Planadas

The farms cover 260 hectares of land, and are farmed by 81 small producers. Planadas is located in close vicinity to the Volcan, Nevado del Huila, which is Colombia’s highest volcano, so the soil in this region is volcanic.

Organic

Id : P109514/1

Organic Costa Rica

Puntarenas

Coto Brus

Finca Amistad

Hacienda la Amistad is located in Coto Brus in the province of Puntarenas, Costa Rica. Roberto Montero, the owner, is a third generation coffee farmer. Roberto’s grandfather purchased over 10,000 hectares of land and began to cultivate coffee. 6,000 hectares of land has been given to the government of Costa Rica as La Amistad International Park, the largest natural reserve in Central America. 300 hectares of land are utilized for coffee cultivation.

La Amistad is committed to organic farming and improving the daily lives of local growers. Housing and free access to medical care is provided to the seasonal pickers,and their families. A dried fruit operation runs year round at La Amistad. La Amistad also distributes school supplies to their children each year.

Chocolate cake aromas, clean, winey acidity, silky and round body, great balance. Makes a superb espresso.

Organic, GrainPro

Id : P108258/1

Mexico High Grown EP

Huatusco

La Laja

Finca La Laja is situated in the heart of one of Mexcio’s biggest coffee producing regions. A 500 hectare size finca located 1100 meters above sea level, La Laja is steeped in tradition and coffee history. Three generations of coffee producers have worked the rich fertile soil and tropical climate the region provides. The name “La Laja” is derived from the stone commonly found in this region of Huatusco.

Nose is earthy, nutty; sweet/tart. Nutty, pleasant acidity, round body

Id : P109825/1

Nepal Himalayan AAA Microl

Nepal

Lamjung

Greenland Farm is an ethical farm in Nepal built on the principles of health, ecology, fairness, and care for the staff and their families. The coffee operation is led by Raj Kumar Banjara, a coffee researcher and the first Arabica Q Grader in Nepal.Greenland Farm has initiated ‘The Farmer Support Program (FSP)’ to enhance sustainable practices in coffee-growing regions and to help growers implement more responsible growing practices, improve the quality and size of their harvests, and ultimately earn better incomes. The farm does not use synthetic pesticides and chemical fertilizers. Most of the coffee is grown in wild forests. Coffee plantations are small, and general compost, cow, buffalo, goat or chicken manure are used as fertilizer.

This coffee was grown at Dudh Pokhari Village in the Lamjung District at an elevation of 1,350 meters. Nepal is one of the Northernmost coffee regions in the world, and this coffee is unique in character. The farm was awarded “Best Producer of 2016′ by the Nepalese Government, and ‘Best Gourmet Coffee of 2016’ at the 2nd International Contest of Coffee Roasted in their Countries of Origin competition in Paris.

Grade: AAA SHG

Elevation:  1,350 m

Processing Method: Fully Washed, Sun-dried

Varietal: Typica, Bourbon, Pacamara

Certifications: GrainPro

Earthy, tobacco nose. Full, velvety body, mellow acidity. Fragrant cedar/pipe tobacco, dark chocolate, savory umami, citrus, gorgeous floral notes. Very complex, almond note on the finish. Absolutely spectacular when prepared as espresso. 89 Points.

GrainPro

Id : P109825/1

Nepal Himalayan AAA Microl

Nepal

Lamjung

Greenland Farm is an ethical farm in Nepal built on the principles of health, ecology, fairness, and care for the staff and their families. The coffee operation is led by Raj Kumar Banjara, a coffee researcher and the first Arabica Q Grader in Nepal.Greenland Farm has initiated ‘The Farmer Support Program (FSP)’ to enhance sustainable practices in coffee-growing regions and to help growers implement more responsible growing practices, improve the quality and size of their harvests, and ultimately earn better incomes. The farm does not use synthetic pesticides and chemical fertilizers. Most of the coffee is grown in wild forests. Coffee plantations are small, and general compost, cow, buffalo, goat or chicken manure are used as fertilizer.

This coffee was grown at Dudh Pokhari Village in the Lamjung District at an elevation of 1,350 meters. Nepal is one of the Northernmost coffee regions in the world, and this coffee is unique in character. The farm was awarded “Best Producer of 2016′ by the Nepalese Government, and ‘Best Gourmet Coffee of 2016’ at the 2nd International Contest of Coffee Roasted in their Countries of Origin competition in Paris.

Grade: AAA SHG

Elevation:  1,350 m

Processing Method: Fully Washed, Sun-dried

Varietal: Typica, Bourbon, Pacamara

Certifications: GrainPro

Earthy, tobacco nose. Full, velvety body, mellow acidity. Fragrant cedar/pipe tobacco, dark chocolate, savory umami, citrus, gorgeous floral notes. Very complex, almond note on the finish. Absolutely spectacular when prepared as espresso. 89 Points.

GrainPro

Id : P108969/1

Nicaragua SHG EP

Jinotega

Finca Las Camelias

Extremely clean, consistent. Luxurious mouthfeel, sweet citrus acidity, long sweet finish.

Id : P109678/1

Indonesia Sumatra Mand GR1

Indonesia

Sumatra

Mandheling Grade 1

Low to medium acidity. Sweet brown sugar and earthy fragrance and aroma, red wine and herbal. Full body with slightly rustic cup. Lingering chocolate after taste.

Id : P109681/1

Indonesia Sumatra Mand GR1

Indonesia

Sumatra

Mandheling Grade 1

Low to medium acidity. Sweet brown sugar and earthy fragrance and aroma, red wine and herbal. Full body with slightly rustic cup. Lingering chocolate after taste.

Id : P109297/1

Kenya AA-AB Plus

Nyeri, Kiambu

Mt. Kenya, Donyo Sabuk Hills

Sasini Estates

Sasini has 9 coffee estates, and has been growing coffee for over 50 years. Fermentation is done with fresh river water from various streams flowing from Sagana and some irrigation from estate dams.

Elevation : 1,800-1,950m

Processing Method : Fully Washed, Sun-dried

Varietal : Arabica, SL 34, SL 28, Ruiru 11 and Batian

Good acidity, full smooth body and a complex aromatic flavour with citrus, floral and winey notes.

Utz, Cafe Practice

Id : P109297/1

Kenya AA-AB Plus

Nyeri, Kiambu

Mt. Kenya, Donyo Sabuk Hills

Sasini Estates

Sasini has 9 coffee estates, and has been growing coffee for over 50 years. Fermentation is done with fresh river water from various streams flowing from Sagana and some irrigation from estate dams.

Elevation : 1,800-1,950m

Processing Method : Fully Washed, Sun-dried

Varietal : Arabica, SL 34, SL 28, Ruiru 11 and Batian

Good acidity, full smooth body and a complex aromatic flavour with citrus, floral and winey notes.

Utz, Cafe Practice

Id : P109297/1

Kenya AA-AB Plus

Nyeri, Kiambu

Mt. Kenya, Donyo Sabuk Hills

Sasini Estates

Sasini has 9 coffee estates, and has been growing coffee for over 50 years. Fermentation is done with fresh river water from various streams flowing from Sagana and some irrigation from estate dams.

Elevation : 1,800-1,950m

Processing Method : Fully Washed, Sun-dried

Varietal : Arabica, SL 34, SL 28, Ruiru 11 and Batian

Good acidity, full smooth body and a complex aromatic flavour with citrus, floral and winey notes.

Utz, Cafe Practice

Id : P109718/1

Kenya AB

Nyeri, Kiambu

Mt. Kenya, Donyo Sabuk Hills

Sasini Estates

Sasini has 9 coffee estates, and has been growing coffee for over 50 years. Fermentation is done with fresh river water from various streams flowing from Sagana and some irrigation from estate dams.

Elevation : 1,800-1,950m

Processing Method : Fully Washed, Sun-dried

Varietal : Arabica, SL 34, SL 28, Ruiru 11 and Batian

Good acidity, full smooth body and a complex aromatic flavour with citrus, floral and winey notes.

Utz, Cafe Practice

Id : P109718/1

Kenya AB

Nyeri, Kiambu

Mt. Kenya, Donyo Sabuk Hills

Sasini Estates

Sasini has 9 coffee estates, and has been growing coffee for over 50 years. Fermentation is done with fresh river water from various streams flowing from Sagana and some irrigation from estate dams.

Elevation : 1,800-1,950m

Processing Method : Fully Washed, Sun-dried

Varietal : Arabica, SL 34, SL 28, Ruiru 11 and Batian

Good acidity, full smooth body and a complex aromatic flavour with citrus, floral and winey notes.

Utz, Cafe Practice

Id : P109789/1

Indonesia Suma Mandheli GR1 TP

Indonesia

Sumatra

Mandheling Grade 1

Low to medium acidity. Sweet brown sugar and earthy fragrance and aroma, red wine and herbal. Full body with slightly rustic cup. Lingering chocolate after taste.

Id : P109980/1

Indonesia Suma Mandheli GR1 TP

Indonesia

Sumatra

Mandheling Grade 1

Low to medium acidity. Sweet brown sugar and earthy fragrance and aroma, red wine and herbal. Full body with slightly rustic cup. Lingering chocolate after taste.

Id : P108813/1

India Monsooned Malabar

Malabar

Full-bodied, earty, tobacco and spice notes

Id : P108813/1

India Monsooned Malabar

Malabar

Full-bodied, earty, tobacco and spice notes

Id : P108813/1

India Monsooned Malabar

Malabar

Full-bodied, earty, tobacco and spice notes

Id : P109788/1

Guatemala SHB EP Antigua

Antigua

Sierra Encantada

This Guatemalan coffee stands out due to the many microclimates, varied rainfall patterns, rich soils and abundant natural water supply that all contribute to its rich and powerful flavor. This country’s coffees are delightfully aromatic and carry a complexity of aromas with fullness in body from the high altitude cultivation. Sierra Encantada’s journey through the years has led them to appreciate these qualities, allowing them to create several brands to please their customers around the world.

Intense in flavor. Full bodied, smooth deep milk choc, bright acidity, mandarin orange and cantaloupe. Pleasant and consistent finish. 84 pts.

Id : P109788/1

Guatemala SHB EP Antigua

Antigua

Sierra Encantada

This Guatemalan coffee stands out due to the many microclimates, varied rainfall patterns, rich soils and abundant natural water supply that all contribute to its rich and powerful flavor. This country’s coffees are delightfully aromatic and carry a complexity of aromas with fullness in body from the high altitude cultivation. Sierra Encantada’s journey through the years has led them to appreciate these qualities, allowing them to create several brands to please their customers around the world.

Intense in flavor. Full bodied, smooth deep milk choc, bright acidity, mandarin orange and cantaloupe. Pleasant and consistent finish. 84 pts.

Id : P109553/1

Guatemala SHB EP Huehuetenango

Huehuetenango

Huehuetenango coffees tend to be subtle, complex and interesting, with distinctive and delicate fruit notes. Body is typically medium. Buttery, a sweet floral aroma, and a clean aftertaste are common.

Chocolate, honey sweet, winy acidity, tea-like body, clean finish, delicate with hints of citrus. 86 points.

Id : P109553/1

Guatemala SHB EP Huehuetenango

Hueheutenango

Barillas

ASOBAGRI

100% of ASOBAGRI’s members are indigenous people from the Q’anjob’al, Akateco, and Ixil regions of Guatemala. Tragically, in 2011, ASOBAGRI’s new warehouse was destroyed by a mudslide before being insured. Lives were lost. The co-op endured and is once again expanding their utilities, focusing on quality and social responsibility. They are placing a great emphasis on women in the workforce and their Board of Directors has three female members. The Fair Trade structure bodes well for ASOBAGRI, as a maximum of 11% of their profit goes to administrative costs and a minimum of 89% goes directly to the farmers.

Dark fruit, sweet, assertive. Flavors of citrus, cocoa, plum. Medium acidity; medium body, rich. Finish is clean and sweet.

FTO, GrainPro/Ecotact

Id : P109554/1

Guatemala SHB EP Huehuetenango

Huehuetenango

Huehuetenango coffees tend to be subtle, complex and interesting, with distinctive and delicate fruit notes. Body is typically medium. Buttery, a sweet floral aroma, and a clean aftertaste are common.

Chocolate, honey sweet, winy acidity, tea-like body, clean finish, delicate with hints of citrus. 86 points.

Id : P109554/1

Guatemala SHB EP Huehuetenango

Hueheutenango

Barillas

ASOBAGRI

100% of ASOBAGRI’s members are indigenous people from the Q’anjob’al, Akateco, and Ixil regions of Guatemala. Tragically, in 2011, ASOBAGRI’s new warehouse was destroyed by a mudslide before being insured. Lives were lost. The co-op endured and is once again expanding their utilities, focusing on quality and social responsibility. They are placing a great emphasis on women in the workforce and their Board of Directors has three female members. The Fair Trade structure bodes well for ASOBAGRI, as a maximum of 11% of their profit goes to administrative costs and a minimum of 89% goes directly to the farmers.

Dark fruit, sweet, assertive. Flavors of citrus, cocoa, plum. Medium acidity; medium body, rich. Finish is clean and sweet.

FTO, GrainPro/Ecotact

Id : P109555/1

Guatemala SHB EP Huehuetenango

Huehuetenango

Huehuetenango coffees tend to be subtle, complex and interesting, with distinctive and delicate fruit notes. Body is typically medium. Buttery, a sweet floral aroma, and a clean aftertaste are common.

Chocolate, honey sweet, winy acidity, tea-like body, clean finish, delicate with hints of citrus. 86 points.

Id : P109555/1

Guatemala SHB EP Huehuetenango

Hueheutenango

Barillas

ASOBAGRI

100% of ASOBAGRI’s members are indigenous people from the Q’anjob’al, Akateco, and Ixil regions of Guatemala. Tragically, in 2011, ASOBAGRI’s new warehouse was destroyed by a mudslide before being insured. Lives were lost. The co-op endured and is once again expanding their utilities, focusing on quality and social responsibility. They are placing a great emphasis on women in the workforce and their Board of Directors has three female members. The Fair Trade structure bodes well for ASOBAGRI, as a maximum of 11% of their profit goes to administrative costs and a minimum of 89% goes directly to the farmers.

Dark fruit, sweet, assertive. Flavors of citrus, cocoa, plum. Medium acidity; medium body, rich. Finish is clean and sweet.

FTO, GrainPro/Ecotact

Id : P109555/1

Guatemala SHB EP Huehuetenango

Huehuetenango

Huehuetenango coffees tend to be subtle, complex and interesting, with distinctive and delicate fruit notes. Body is typically medium. Buttery, a sweet floral aroma, and a clean aftertaste are common.

Chocolate, honey sweet, winy acidity, tea-like body, clean finish, delicate with hints of citrus. 86 points.

Id : P109555/1

Guatemala SHB EP Huehuetenango

Hueheutenango

Barillas

ASOBAGRI

100% of ASOBAGRI’s members are indigenous people from the Q’anjob’al, Akateco, and Ixil regions of Guatemala. Tragically, in 2011, ASOBAGRI’s new warehouse was destroyed by a mudslide before being insured. Lives were lost. The co-op endured and is once again expanding their utilities, focusing on quality and social responsibility. They are placing a great emphasis on women in the workforce and their Board of Directors has three female members. The Fair Trade structure bodes well for ASOBAGRI, as a maximum of 11% of their profit goes to administrative costs and a minimum of 89% goes directly to the farmers.

Dark fruit, sweet, assertive. Flavors of citrus, cocoa, plum. Medium acidity; medium body, rich. Finish is clean and sweet.

FTO, GrainPro/Ecotact

Id : P109754/1

Guatemala SHB EP Huehuetenango

Huehuetenango

Huehuetenango coffees tend to be subtle, complex and interesting, with distinctive and delicate fruit notes. Body is typically medium. Buttery, a sweet floral aroma, and a clean aftertaste are common.

Chocolate, honey sweet, winy acidity, tea-like body, clean finish, delicate with hints of citrus. 86 points.

Id : P109755/1

Guatemala SHB EP Huehuetenango

Huehuetenango

Huehuetenango coffees tend to be subtle, complex and interesting, with distinctive and delicate fruit notes. Body is typically medium. Buttery, a sweet floral aroma, and a clean aftertaste are common.

Chocolate, honey sweet, winy acidity, tea-like body, clean finish, delicate with hints of citrus. 86 points.

Id : P109756/1

Guatemala SHB EP Huehuetenango

Huehuetenango

Huehuetenango coffees tend to be subtle, complex and interesting, with distinctive and delicate fruit notes. Body is typically medium. Buttery, a sweet floral aroma, and a clean aftertaste are common.

Chocolate, honey sweet, winy acidity, tea-like body, clean finish, delicate with hints of citrus. 86 points.

Id : P109757/1

Guatemala SHB EP Huehuetenango

Huehuetenango

Huehuetenango coffees tend to be subtle, complex and interesting, with distinctive and delicate fruit notes. Body is typically medium. Buttery, a sweet floral aroma, and a clean aftertaste are common.

Chocolate, honey sweet, winy acidity, tea-like body, clean finish, delicate with hints of citrus. 86 points.

Id : P109935/1

FLO Fairtrade Org Timor

Timor

Ainaro, Ermera, and Lequisa, East Timor

Cooperativa Café Timor

Timor FTO coffee is sourced from family-owned farms organized around the Cooperativa Café Timor (CCT) CCT has more than 20,000 members in the Ainaro, Ermera and Lequisa districts of East Timor. CCT was established in 1994 with the help of the USDA and the NCBA (National Cooperative Business Association) to help small producers market their coffee internationally. Through a free healthcare initiative, CCT has funded the operation of seven rural clinics, three mobile clinic teams and eleven community healthcare teams that have treated more than two million patients since 2001.

Elevation: 1,000-1,600 m
Varietals: Bourbon, Timor Hybrid
Processing: Fully-washed, sun-dried
Certifications: Fair Trade, Organic

Nose: Sun-dried tomato, floral, Brazil nuts. Silky, medium-body, subtle notes of flowers and citrus, classic Timor chocolate and earthy notes, black tea.

Id : P107923/1

Guatemala SHB EP

San Marcos, Santa Rosa, Chiquimula

SHB EP

Notes of chocolate and raspberry, creamy body

Id : P107923/1

Guatemala SHB EP

San Marcos, Santa Rosa, Chiquimula

SHB EP

Notes of chocolate and raspberry, creamy body

Id : P109596/1

Fair Trade Organic Sumatra

Sumatra

Gayo Mountain

Aceh coffee is also known as gayo coffee. Aceh coffees are grown in the mountain and tropical forest surrounding Lake Tawar and the town of Takengon. Most of them are swhade-grown and organic. The coffee is processed with semi-washed processing method, called “Giling Basah” in the Indonesian language.

Earthy and spicy with hints of flowers, fruits, and black tea are shown in its fragrance and aroma. Aceh coffee tends to have medium to full body and a smooth, clean aftertaste.

Fair Trade, Organic

Id : P109596/1

Fair Trade Organic Sumatra

Sumatra

Gayo Mountain

Aceh coffee is also known as gayo coffee. Aceh coffees are grown in the mountain and tropical forest surrounding Lake Tawar and the town of Takengon. Most of them are swhade-grown and organic. The coffee is processed with semi-washed processing method, called “Giling Basah” in the Indonesian language.

Earthy and spicy with hints of flowers, fruits, and black tea are shown in its fragrance and aroma. Aceh coffee tends to have medium to full body and a smooth, clean aftertaste.

Fair Trade, Organic

Id : P109373/1

Fair Trade Organic Sumatra Gr.1 UG

Sumatra

Bener Meriah, Aceh Province

CV Buana Mandiri

Woody, earthy, full-bodied, long finish

Fair Trade, Organic

Id : P109813/1

Fair Trade Organic Peru

Peru

San Martin de Pangoa, Central Amazon

Cooperativa Agraria Cafetalera Pangoa

Tucked away in the central Amazon region, just east of the Andean mountain range, you’ll find the Cooperativa Agraria Cafetalera Pangoa (CAC Pangoa) headquarters, serving its members since 1977. The coop has experienced a long and colorful history, underscored with both good and hard times.

CAC Pangoa was founded by 50 farmers from the Satipo region and grew to nearly 1700 members at its peak in the early 1980s. With an internal agreement to set aside 3 percent of every sale for internal investments, members were able to build much of the infrastructure still in use to this day. At that point the future looked very promising. But by the late 1980s, a time commonly known as El Periodo del Terrorismo in the region, the Shining Path had swept through what had been a remarkably peaceful area of Peru killing thousands of innocent people and carrying out a dreadfully effective fear campaign. As a result, CAC Pangoa lost hundreds of farmers who fled to the cities in order to escape the violence. Since that period, CAC Pangoa has slowly regained membership and is now comprised of some 700 members.

CAC Pangoa began encouraging its members to switch to organics through a formalized program of training and documenting practices according to international organic standards. In 2002, they were granted their first organic certification. Today, a majority of their members are either in transition or fully certified organic.

In 2001, they received FLO Fair Trade certification. Pangoa quickly established two programs that continue serving members today: 1) the Educational Fund which allows members to borrow up to $2000 (US) to pay for their children’s university fees and 2) the Health Services Fund which offers members interest-free loans of up to $600 (US) to cover any medical attention they might need. In 2008, Pangoa expanded its FT premium project list to include 5 more that cover tree renovation, improving their members’ living standards, developing individual wet processing plants and sun setting over central drying patio drying stations, and covering the funerary costs of any members. With these extra funding projects, Pangoa hopes to better and more broadly meet the needs of its members.

In addition to coffee, Pangoa has promoted economic diversification through cocoa production in lower elevations, honey production, and testing out their market for local roasted coffee sales. Since 2009, Pangoa has been promoting local ecotourism projects in their communities to supplement the family income.

“With the Fair Trade price we hope to increase our organic production so that we can improve and conserve the soil and subsequently increase our productivity, says Esperanza Dionisio Castillo, CAC Pangoa, General Manager. “With increased revenue from Fair Trade sales, we plan to improve all technical aspects of our production.”

This cooperative is clearly involved in the lives of its members beyond the purchasing and selling of their coffee; Pangoa provides an exemplary model of the power of small-farmer cooperatives within Fair Trade.

Processing: Washed
Altitude: 1,000 – 2,000 meters
Varietals: Bourbon, Typica, Caturra, Pache

Chocolate, floral and savory notes on the nose. Chocolate, caramel, citrus, complex and well-balanced. Silky body and bright, sweet acidity.

FLO, Organic, GrainPro

Id : P109443/1

Fair Trade Organic Sumatra

Sumatra

Gayo Mountain

Aceh coffee is also known as gayo coffee. Aceh coffees are grown in the mountain and tropical forest surrounding Lake Tawar and the town of Takengon. Most of them are swhade-grown and organic. The coffee is processed with semi-washed processing method, called “Giling Basah” in the Indonesian language.

Earthy and spicy with hints of flowers, fruits, and black tea are shown in its fragrance and aroma. Aceh coffee tends to have medium to full body and a smooth, clean aftertaste.

Fair Trade, Organic

Id : P109669/1

Fair Trade Organic Honduras

Honduras

La Entrada Copan

COAGRICSAL

The Cooperativa Agrícola Cafetalera San Antonio, or COAGRICSAL, was founded in 1995 with one vision – improve the quality of lives in their community and preserve the environment. From start to finish, farmers pay very close attention to the way their coffee is produced and hold high standards of quality.

Altitude: 1,000 – 1,500 m
Soil: Organic Clay

Mild citrus, medium-bodied, sweet chocolate.

Fair Trade, Organic

Id : P109669/1

Fair Trade Organic Honduras

Indonesia

Sumatra

Mandheling Grade 1

Low to medium acidity. Sweet brown sugar and earthy fragrance and aroma, red wine and herbal. Full body with slightly rustic cup. Lingering chocolate after taste.

Id : P109669/1

Fair Trade Organic Honduras

Honduras

La Entrada Copan

COAGRICSAL

The Cooperativa Agrícola Cafetalera San Antonio, or COAGRICSAL, was founded in 1995 with one vision – improve the quality of lives in their community and preserve the environment. From start to finish, farmers pay very close attention to the way their coffee is produced and hold high standards of quality.

Altitude: 1,000 – 1,500 m
Soil: Organic Clay

Mild citrus, medium-bodied, sweet chocolate.

Fair Trade, Organic

Id : P109669/1

Fair Trade Organic Honduras

Indonesia

Sumatra

Mandheling Grade 1

Low to medium acidity. Sweet brown sugar and earthy fragrance and aroma, red wine and herbal. Full body with slightly rustic cup. Lingering chocolate after taste.

Id : P109822/1

Fair Trade Organic Honduras

Honduras

La Entrada Copan

COAGRICSAL

The Cooperativa Agrícola Cafetalera San Antonio, or COAGRICSAL, was founded in 1995 with one vision – improve the quality of lives in their community and preserve the environment. From start to finish, farmers pay very close attention to the way their coffee is produced and hold high standards of quality.

Altitude: 1,000 – 1,500 m
Soil: Organic Clay

Mild citrus, medium-bodied, sweet chocolate.

Fair Trade, Organic

Id : P110051/1

Fair Trade Organic Mexico

Chiapas

Chiapas produces some of the best high-grown coffee in Mexico, a sizable percentage organically produced. Chiapas coffees are often said to resemble the best Guatemalan high-grown coffees in character and complexity.

Silky bodied with a medium acidity. On the palate, chocolate and a touch of honey aftertaste.

Fair Trade, Organic

Id : P110051/1

Fair Trade Organic Mexico

Chiapas

Chiapas produces some of the best high-grown coffee in Mexico, a sizable percentage organically produced. Chiapas coffees are often said to resemble the best Guatemalan high-grown coffees in character and complexity.

Silky bodied with a medium acidity. On the palate, chocolate and a touch of honey aftertaste.

Fair Trade, Organic

Id : P109546/1

Fair Trade Organic Colombia

Sierra Nevada

Asoprokia

Grown in Pueblo Bello Cesar, the municipality at the foot of the Mierra Nevada de Santa Marta. One of the biggest and ecologically richest natural parks in Colombia is a coffee producing land. Coffee growers in this region are renowned for the high quality coffee that they produce among responsible environmental practices.
Processing : Washed
Elevation : 1,300-1,800m

Smooth mouthfeel, with notes of dragonfruit, almonds and milk chocolate and a slight licorice aftertaste. Medium body, smooth acidity.

Fair Trade, Organic

Id : P109546/1

Fair Trade Organic Colombia

Tolima

Planadas

Planadas produces a large volume of high-quality coffee, offering more Cup of Excellence finalists of any region in Colombia.

Floral, brown sugar, cinnamon, orange, cola; very complex; syrupy with med-high acidity, clean finish

Fair Trade, Organic

Id : P110157/1

Fair Trade Organic Colombia

Sierra Nevada de Santa Marta

Ecological Producers of the Sierra Nevada de Santa Marta

“Red Ecolsierra” is a cooperative of 18 groups of 600 families. Coffee is the main crop, with organic Honey and Cacao production as well. All Red Ecolsierra farmers reserve a part of their farms for forestry.

Varietal: Typica, Colombia and Castillo
Altitude: 1,000 to 1,300 Masl
Processing Method: Fully washed and Sun Dried

Clean & sweet, classic choc/caramel, slight stone fruit, med body/acidity

Fair Trade, Organic

Id : P109021/1

Fair Trade Organic Guatemala

Coban

Acantenango Valley

AsproGuate (Asociación Sostenible de Productores de Guatemala)

AsproGuate presents an array of new organic Guatemalan coffees of more than 150 small producers from the regions of the Acatenango Valley and the Rainforest Coban. In their pursuit to responsibly transfer benefits to sustainable value chain coffee producers, all AsproGuate coffees are also FairTrade, USDA Organic, IMO Control (Institute for MarketEcology) certified. The coffee that is produced from the Acantenango Valley region is grown as high as 6,500 feet ASL (2,000 meters) in rich soil kept course, sandy, and full of minerals by constant eruptions from the nearby Fuego Volcano. What also contributes to this coffee’s excellence are the temperature gusts from the nearby Pacific Ocean and the marked seasons allowing the coffee to be sun-dried, and for its’ processing to follow artisan traditions. They have an average production of 1100 bags of SHB Fancy. As for their Rainforest Coban coffee, this coffee gets its high quality from Coban’s year-long cloudy, rainy, and cool weather. It is cultivated on the area’s distinctive rolling hills, under the tropical influences of the Atlantic Basin, in rich limestone and clay soils. This Seacal community produces an average of 1650 bags of SHB, and their San Cristobal Community contributes 1375 bags of SHB Fancy.

Citrus nose. Caramel, tangerine, with a medium to high acidity, full bod. Very clean finish.

FTO, GrainPro/Ecotact

Id : P109021/1

Fair Trade Organic Guatemala

Coban

Acantenango Valley

AsproGuate (Asociación Sostenible de Productores de Guatemala)

AsproGuate presents an array of new organic Guatemalan coffees of more than 150 small producers from the regions of the Acatenango Valley and the Rainforest Coban. In their pursuit to responsibly transfer benefits to sustainable value chain coffee producers, all AsproGuate coffees are also FairTrade, USDA Organic, IMO Control (Institute for MarketEcology) certified. The coffee that is produced from the Acantenango Valley region is grown as high as 6,500 feet ASL (2,000 meters) in rich soil kept course, sandy, and full of minerals by constant eruptions from the nearby Fuego Volcano. What also contributes to this coffee’s excellence are the temperature gusts from the nearby Pacific Ocean and the marked seasons allowing the coffee to be sun-dried, and for its’ processing to follow artisan traditions. They have an average production of 1100 bags of SHB Fancy. As for their Rainforest Coban coffee, this coffee gets its high quality from Coban’s year-long cloudy, rainy, and cool weather. It is cultivated on the area’s distinctive rolling hills, under the tropical influences of the Atlantic Basin, in rich limestone and clay soils. This Seacal community produces an average of 1650 bags of SHB, and their San Cristobal Community contributes 1375 bags of SHB Fancy.

Citrus nose. Caramel, tangerine, with a medium to high acidity, full bod. Very clean finish.

FTO, GrainPro/Ecotact

Id : P109938/1

Ethiopia Mokasida Gr. 4 Nat

Ethiopia

Mokasida is a blend of regional Ethiopian coffees,very carefully selected. Major Ethiopian regions (primarily Sidamo) and their various sub regions are represented in the blend.

Processing: Natural
Grade: 4

Dark chocolate and berry notes are prominent both in the nose and on the palate. Full-bodied and lush, with medium acidity. Superb when prepared as espresso.

Id : P109938/1

Ethiopia Mokasida Gr. 4 Nat

Ethiopia

Mokasida is a blend of regional Ethiopian coffees,very carefully selected. Major Ethiopian regions (primarily Sidamo) and their various sub regions are represented in the blend.

Processing: Natural
Grade: 4

Dark chocolate and berry notes are prominent both in the nose and on the palate. Full-bodied and lush, with medium acidity. Superb when prepared as espresso.

Id : P108915/1

Ethiopia Yirgacheffe G2 Washe

Yirgacheffe

Nose of lemon and vanilla.Very silky and refined mouthfeel. Lavender, citrus, black tea, lively acidity and creamy body. Extremely clean finish. 85 points.

Id : P109658/2

Ethiopia Yirgacheffe Grade 2

Yirgacheffe

Nose of lemon and vanilla.Very silky and refined mouthfeel. Lavender, citrus, black tea, lively acidity and creamy body. Extremely clean finish. 85 points.

Id : P109658/2

Ethiopia Yirgacheffe Grade 2

Yirgacheffe

Nose of lemon and vanilla.Very silky and refined mouthfeel. Lavender, citrus, black tea, lively acidity and creamy body. Extremely clean finish. 85 points.

Id : P108959/1

Decaf Swiss Wtr Pro Organic Peru

Swiss Water

Sturdy cups, deep flavor with moderate acidity, with cocoa aroma and almond in the finish

Organic

Id : P110046/1

Decaf Swiss Wtr Pro Organic Peru

Swiss Water

Sturdy cups, deep flavor with moderate acidity, with cocoa aroma and almond in the finish

Organic

Id : P108960/1

Decaf Swiss Wtr Pro Premium Espresso Ble

Swiss Water

Brazil, Latin America, Indonesia

Chocolate and caramel flavors with a touch of natural fruit, enough acidity to provide a balance, sweetness riding a long, smooth finish.

Id : P109500/1

El Salvador HG EP

San Miguel

Ciudad Barrios

The Ciudad Barrios co-op was founded in 1972. It was awarded El Salvador’s National Environmental Prize in 1998 for it’s work protecting the local rain forest habitat.

Processing: Washed
Grade: HG EP

Extremely clean, composed, smooth body, mild and sweet acidity, light chocolate notes, beautifully balanced.

Id : P110125/1

El Salvador SHG EP

El Salvador

Comasagua

Cooperativa Finca Adelaida

Elevation: 1200-1350m
Process: Washed
Farmer: Finca Santa Adelaida Coop
Varietal: 90% Bourbon, 10% Pacas

Floral, citrus notes on the nose. Notes of orange zest, milk chocolate and apple. Medium body and a sweet, bright finish.

Id : P109197/1

Ethiopia Harrar G4 Natural

Shegitu is a blend of 3-4 origins depending on the availability of top quality coffee and prepared very carefully. “Shegitu“ is a derivation of the term “Shega” which means “beautiful” in Ethiopian, and “tu”, which roughly translates to “the beautiful one”. Blenders hand blend and cup several samples until they get the right match for the production blend. All six of the major Ethiopian regions (Harrar, Sidamo, Limu, Wollega, Yirgacheffe and Kaffa) and their various sub regions are represented in the blend.

Processing : Natural
Elevation : 1,500 – 2,200m
Varietals : Heirloom

Classic berry, lemon curd; creamy bodied, good acidity, clean finish.

Id : P109197/1

Ethiopia Harrar G4 Natural

Shegitu is a blend of 3-4 origins depending on the availability of top quality coffee and prepared very carefully. “Shegitu“ is a derivation of the term “Shega” which means “beautiful” in Ethiopian, and “tu”, which roughly translates to “the beautiful one”. Blenders hand blend and cup several samples until they get the right match for the production blend. All six of the major Ethiopian regions (Harrar, Sidamo, Limu, Wollega, Yirgacheffe and Kaffa) and their various sub regions are represented in the blend.

Processing : Natural
Elevation : 1,500 – 2,200m
Varietals : Heirloom

Classic berry, lemon curd; creamy bodied, good acidity, clean finish.

Id : P109198/1

Ethiopia Harrar G4 Natural

Shegitu is a blend of 3-4 origins depending on the availability of top quality coffee and prepared very carefully. “Shegitu“ is a derivation of the term “Shega” which means “beautiful” in Ethiopian, and “tu”, which roughly translates to “the beautiful one”. Blenders hand blend and cup several samples until they get the right match for the production blend. All six of the major Ethiopian regions (Harrar, Sidamo, Limu, Wollega, Yirgacheffe and Kaffa) and their various sub regions are represented in the blend.

Processing : Natural
Elevation : 1,500 – 2,200m
Varietals : Heirloom

Classic berry, lemon curd; creamy bodied, good acidity, clean finish.

Id : P108961/1

Decaf Swiss Wtr Pro FTO Cascadia Blend

Swiss Water

This is a decaf from Swiss Water in Canada, where a gentle water process is used to removed the caffeine content without disrupting much of the volatile compounds that affect flavor and aroma.

Sweet graham cracker, balanced, pleasant mouthfeel.

Fair Trade, Organic

Id : P110054/1

Costa Rica SHB EP Indio Tarrazu

Costa Rica

Tarrazu

El Indio

The Tres Rios region just east of San Jose produces some of the country’s finest coffees. La Magnolia starts with a recognizably sweet and floral aroma, and has clean acidity, medium body and intense yet delicate flavors of citrus, maple, and honeysuckle.

Region: Tres Rios
Altitude: 1200 to 1650 meters
Cultivar: Caturra, Catuai
Certifications: GrainPro

GrainPro

Id : P109924/1

Costa Rica Washed Fancy SHB

Costa Rica

Coto Brus

La Sonrisa

La Sonrisa coffee is comprised of coffees fromy the highest elevation farms in the Coto Brus region of Costa Rica. This area borders Panama to the south, and nudges up against the largest rainforest preserve in Central America, Parque Nacional La Amistad. La Sonrisa is milled to precise specifications at Beneficio Rio Negro.

Elevation: 1,000-1,250 m
Processing: Washed
Varietals: Caturra, Catuai

Medium body and light acidity. Complex, with flavors of cocoa powder, orange and toasted almond. Finishes with a lovely sweetness on the palate.

Id : P109924/1

Costa Rica Washed Fancy SHB

Costa Rica

Coto Brus

La Sonrisa

La Sonrisa coffee is comprised of coffees fromy the highest elevation farms in the Coto Brus region of Costa Rica. This area borders Panama to the south, and nudges up against the largest rainforest preserve in Central America, Parque Nacional La Amistad. La Sonrisa is milled to precise specifications at Beneficio Rio Negro.

Elevation: 1,000-1,250 m
Processing: Washed
Varietals: Caturra, Catuai

Medium body and light acidity. Complex, with flavors of cocoa powder, orange and toasted almond. Finishes with a lovely sweetness on the palate.

Id : P109839/1

Colombia Supremo 17/18

Sweet, baker’s chocolate

Id : P109562/2

Colombia Supremo 17/18 NJ

Valle de Cauca

Cartago, Sevilla

Exceptionally mild. Chocolate-covered cherry with caramel and almond notes.

Id : P109561/1

Colombia Supremo Screen 17/18

Sweet, baker’s chocolate

Id : P109561/1

Colombia Supremo Screen 17/18

Valle de Cauca

Cartago, Sevilla

Exceptionally mild. Chocolate-covered cherry with caramel and almond notes.

Id : P109564/1

Colombia Supremo Screen 17/18

Valle de Cauca

Cartago, Sevilla

Exceptionally mild. Chocolate-covered cherry with caramel and almond notes.

Id : P109565/1

Colombia Supremo Screen 17/18

Valle de Cauca

Cartago, Sevilla

Exceptionally mild. Chocolate-covered cherry with caramel and almond notes.

Id : P109857/1

Colombia Tolima Microlot

Colombia

Tolima

Finca El Placer

The overall winner in the microlot category of the “Colombia: Land of Diversity” cupping competition comes from Finca El Placer, under the ownership of Rafael Alberto Valenzuela. Mr. Valenzuela’s Tolima farm has a long history of accolades, including a 4th-place finish at Colombia’s Cup of Excellence competition in 2015, as well as a 3rd-place finish in 2011. This is Colombian coffee royalty, and that’s reflected in the cup.

• Region: Tolima
• Sub Region: El Recre Bajo, Cajamarca
• Farm: Finca El Placer
• Farm Size: 21.8 Hectares
• Altitude: 1,888 masl
• Varietals: Tabi 50%, Castillo, 40%, Caturra 10%
• Total Yearly Production: 5000 kg
• Processing: Washed
• Fermentation: 18-24 hours without water
• Drying: Sun-dried for 50 days,mechanical for 3 hours

What stands out here is Finca El Placer’s incredible depth and sweetness, and velvety body. The nose is rich with florals, chocolate, dried fruit and caramel. Those notes carry through to the palate, along with vanilla, honey, toffee and butterscotch. A long, lingering and sweet finish completes the experience.

Id : P109858/1

Colombia Washed Estate

Antioquia

Ciudad Bolivar

Grupo Café Cascada

Grupo Café Cascada’s coffee farms are located in Antioquia, in the Northwest part of Colombia. The second-most productive coffee-growing region in Colombia, Antioquia is topographically isolated and has long been troubled by narco-terrorism and violence related to Colombia’s long civil war. It is only in recent years that the region has come to be recognized as a center for truly elite coffees, as befits its superb growing conditions and generations of expertise in growing coffee.

• Grower: Rocío Restrepo de Correa
• Region: Antioquia
• Sub-region: Ciudad Bolívar
• Farm: Grupo Café Cascada
• Farm Size: 498.6 Hectares
• Altitude: 1,693 masl
• Varietals: Caturra
• Total Yearly Production: 937,500 kg
• Harvest: November 2016
• Processing: Washed
• Fermentation: 16 hours without water
• Drying: Vertical silo for 24 hours
• Packaging: GrainPro

Very balanced. Caramel, chocolate, sweet lime, brown sugar. Refined, silky body and winy acidity. Extremely complex and elegant.

GrainPro

Id : P109858/1

Colombia Washed Estate

Antioquia

Ciudad Bolivar

Grupo Café Cascada

Grupo Café Cascada’s coffee farms are located in Antioquia, in the Northwest part of Colombia. The second-most productive coffee-growing region in Colombia, Antioquia is topographically isolated and has long been troubled by narco-terrorism and violence related to Colombia’s long civil war. It is only in recent years that the region has come to be recognized as a center for truly elite coffees, as befits its superb growing conditions and generations of expertise in growing coffee.

• Grower: Rocío Restrepo de Correa
• Region: Antioquia
• Sub-region: Ciudad Bolívar
• Farm: Grupo Café Cascada
• Farm Size: 498.6 Hectares
• Altitude: 1,693 masl
• Varietals: Caturra
• Total Yearly Production: 937,500 kg
• Harvest: November 2016
• Processing: Washed
• Fermentation: 16 hours without water
• Drying: Vertical silo for 24 hours
• Packaging: GrainPro

Very balanced. Caramel, chocolate, sweet lime, brown sugar. Refined, silky body and winy acidity. Extremely complex and elegant.

GrainPro

Id : P109858/1

Colombia Washed Estate

Antioquia

Ciudad Bolivar

Grupo Café Cascada

Grupo Café Cascada’s coffee farms are located in Antioquia, in the Northwest part of Colombia. The second-most productive coffee-growing region in Colombia, Antioquia is topographically isolated and has long been troubled by narco-terrorism and violence related to Colombia’s long civil war. It is only in recent years that the region has come to be recognized as a center for truly elite coffees, as befits its superb growing conditions and generations of expertise in growing coffee.

• Grower: Rocío Restrepo de Correa
• Region: Antioquia
• Sub-region: Ciudad Bolívar
• Farm: Grupo Café Cascada
• Farm Size: 498.6 Hectares
• Altitude: 1,693 masl
• Varietals: Caturra
• Total Yearly Production: 937,500 kg
• Harvest: November 2016
• Processing: Washed
• Fermentation: 16 hours without water
• Drying: Vertical silo for 24 hours
• Packaging: GrainPro

Very balanced. Caramel, chocolate, sweet lime, brown sugar. Refined, silky body and winy acidity. Extremely complex and elegant.

GrainPro

Id : P109859/1

Colombia Magdalena Microlot

Colombia

Magdalena

San Judas Tadeo

Luisa Francisca Guaragna Salazar’s farm is located in San Javier, Cienega, in the Magdalena Department. Magdalena is in the far north of Colombia, and is home to some of Colombia’s most revered microlots and organic coffees. This lot exemplifies the delicate and refined character of the best coffees from the region.

• Region: Magdalena
• Sub-region: San Javier, Cienega
• Farm: San Judas Tadeo
• Farm Size: 20 Hectares
• Altitude: 1,443 masl
• Varietals: Castillo
• Total Yearly Production: 5,000 kg
• Processing: Washed
• Fermentation: 22 hours without water
• Drying: Sun-dried for 13 days

Vanilla, floral, milk chocolate and citrus notes on the nose. Chocolate, brown sugar, cedar, floral, sweet lime. The finish is long and clean, with notes of fine brandy. A complex, elegant and refined coffee that’s best when savored slowly.

Id : P109635/1

Colombia Excelso EP

Excelso

Chocolate and nutty notes as it develops. Excellent balance, bright acidity, medium-full body. Pleasing chocolate/hazelnut finish.

Id : P109985/1

Colombia Excelso EP

Valle de Cauca

Excelso 15+

A: banana, slight veg; Fl: chocolate, slight fruit; pronounced acidity, juicy; clean finish

Id : P109986/1

Colombia Excelso EP

Valle de Cauca

Excelso 15+

A: banana, slight veg; Fl: chocolate, slight fruit; pronounced acidity, juicy; clean finish

Id : P109534/1

Brazil SulDeMinas 14/16SSFC

Corações

Sagrado

Cerrado 2/3, 14/16

milk chocolate, sweet caramel

Id : P109535/1

Brazil SulDeMinas 14/16SSFC

Corações

Sagrado

Cerrado 2/3, 14/16

milk chocolate, sweet caramel

Id : P109538/1

Brazil SulDeMinas 14/16SSFC

Corações

Sagrado

Cerrado 2/3, 14/16

milk chocolate, sweet caramel

Id : P109723/1

Brazil Sul De Minas17/18 FC

Sul de Minas

Mata de Minas

The coffee is Pulped Natural processed strictly soft fine cup. The coffee plantations are in the Sul de Minas, a region formed by mountains and valleys, where the average annual temperature is 21 °C, with a rainfall of 1,500 mm annually and altitude between 900 and 1,230 meters.
Processing : Pulped Natural
Elevation : 900-1,230m
Varietals : Mundo Novo, Bourbon, Catuai

Rich milk chocolate, stone fruit in background; med/mild acidity, medium body, silky, buttery mouthfeel

Id : P109725/1

Brazil Sul De Minas17/18 FC

Sul de Minas

Mata de Minas

The coffee is Pulped Natural processed strictly soft fine cup. The coffee plantations are in the Sul de Minas, a region formed by mountains and valleys, where the average annual temperature is 21 °C, with a rainfall of 1,500 mm annually and altitude between 900 and 1,230 meters.
Processing : Pulped Natural
Elevation : 900-1,230m
Varietals : Mundo Novo, Bourbon, Catuai

Rich milk chocolate, stone fruit in background; med/mild acidity, medium body, silky, buttery mouthfeel

Id : P109726/1

Brazil Sul De Minas17/18 FC

Sul de Minas

Mata de Minas

The coffee is Pulped Natural processed strictly soft fine cup. The coffee plantations are in the Sul de Minas, a region formed by mountains and valleys, where the average annual temperature is 21 °C, with a rainfall of 1,500 mm annually and altitude between 900 and 1,230 meters.
Processing : Pulped Natural
Elevation : 900-1,230m
Varietals : Mundo Novo, Bourbon, Catuai

Rich milk chocolate, stone fruit in background; med/mild acidity, medium body, silky, buttery mouthfeel

Id : P109536/1

Brazil Sul DeMinas 14/16 SS

Corações

Sagrado

Cerrado 2/3, 14/16

milk chocolate, sweet caramel

Id : P109537/1

Brazil Sul DeMinas 14/16 SS

Corações

Sagrado

Cerrado 2/3, 14/16

milk chocolate, sweet caramel