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 : P110254/1

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 : P110254/1

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 : P110254/1

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 : P110337/1

Uganda Arabica

Uganda

Budadiri

Empire Agric

Empire Agric believes that in order to benefit from their produce, farmers need to be meaningful participants and stakeholders in the value chain. EACS works with co-operatives and groups in the Bugisu sub-region in Eastern Uganda (Mbale, Bulambuli, Manafwa and Sironko) including Budadiri.

Region: Budadiri
Processing: Washed and Sun-dried
Producer: Empire Agric
Varietal: Typica, Kent, SL28
Certifications: GrainPro

Low to medium acidity. Chocolate, tobacco, earthy, cedar, sweet dried fruit. Full body.

GrainPro

Id : P109870/1

Peru Org Grade 1

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 : P109896/1

Peru Org Grade 1

Peru

Cajamarca

Finca Churupampa

Finca Churupampa is located in the Chirinos, San Ignacio region of Northern Peru. It was founded in 2011 now has 162 members. Coffee is sourced from farms in Chirinos, Coipa and Tabaconas. Churupampa is one of the most progressive producers in Peru when it comes to areas such as product quality and environmental protection.

Altitude: 1,500-1,700 masl
Processing: Fully washed, Sun-dried

Fresh and bright. Great balance, dark chocolate, clean, creamy body, deliciously sweet.

Organic

Id : P109887/1

Peru FTO Grade 1

Peru

Cajamarca

Finca Churupampa

Finca Churupampa is located in the Chirinos, San Ignacio region of Northern Peru. It was founded in 2011 now has 162 members. Coffee is sourced from farms in Chirinos, Coipa and Tabaconas. Churupampa is one of the most progressive producers in Peru when it comes to areas such as product quality and environmental protection.

Altitude: 1,500-1,700 masl
Processing: Fully washed, Sun-dried

Fresh and bright. Great balance, dark chocolate, clean, creamy body, deliciously sweet.

Fair Trade, Organic, Grain Pro

Id : P109887/1

Peru FTO Grade 1

Peru

Cajamarca

Finca Churupampa

Finca Churupampa is located in the Chirinos, San Ignacio region of Northern Peru. It was founded in 2011 now has 162 members. Coffee is sourced from farms in Chirinos, Coipa and Tabaconas. Churupampa is one of the most progressive producers in Peru when it comes to areas such as product quality and environmental protection.

Altitude: 1,500-1,700 masl
Processing: Fully washed, Sun-dried

Fresh and bright. Great balance, dark chocolate, clean, creamy body, deliciously sweet.

Fair Trade, Organic, Grain Pro

Id : P109890/1

Peru FTO Grade 1

Peru

Cajamarca

Finca Churupampa

Finca Churupampa is located in the Chirinos, San Ignacio region of Northern Peru. It was founded in 2011 now has 162 members. Coffee is sourced from farms in Chirinos, Coipa and Tabaconas. Churupampa is one of the most progressive producers in Peru when it comes to areas such as product quality and environmental protection.

Altitude: 1,500-1,700 masl
Processing: Fully washed, Sun-dried

Fresh and bright. Great balance, dark chocolate, clean, creamy body, deliciously sweet.

Fair Trade, Organic, Grain Pro

Id : P109813/1

Peru FTO Grade 1

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 : P109816/1

Peru FTO Grade 1

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 : P109819/1

Peru FTO Grade 1

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 : P109979/1

Nicaragua Org SHG EP

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 : P110421/1

Nicaragua Org SHG EP

Nicaragua

Madriz

Cooperativa Multisectorial Cultivando con Calidad en San Juan del Rio Coco

UCA San Juan is a co-operative union with members spanning five communities in the districts of San Juan del Rio Coco and Telpaneca in the Madriz department of northwest Nicaragua. Known as UCA or UCA San Juan, its full name is Unión de Cooperativas Agropecuarias San Juan del Rio Coco.

UCA was certified organic in 1993 and Fairtrade certified in 2004. Today it has a membership of eight co-operatives and 430 individual farmers of which a quarter (106) are women. It also employs 18 permanent field, processing and office staff.

Hazelnut, Citrus, Floral, Molasses, Pomegranate. Syrupy body, sweet and rich.

Organic

Id : P108969/1

Nicaragua SHG EP

Jinotega

Finca Las Camelias

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

Id : P110665/1

Mexico Org SHG EP

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 : P110585/1

Indonesia Sumatra Lintong Gr1

Sumatra

Lintong

Sumatra is one of the truly legendary coffees of the world. Lintong coffees are sweet, with a medium body, moderate but brght acidity, and earthy, complex aroma. Sumatra Lintong is grown in north central region of the island of Sumatra near Lake Toba.

Region: Lake Toba
Grade: Grade 1 Triple Pick
Processing: Washed and Sun-dried
Elevation: 1500-1800 meters
Varietal: Ateng, Bergendal

Brown spice, caramel, cinnamon, brown sugar, dried fruit. Medium body, balanced.

Id : P110586/1

Indonesia Sumatra Lintong Gr1

Sumatra

Lintong

Sumatra is one of the truly legendary coffees of the world. Lintong coffees are sweet, with a medium body, moderate but brght acidity, and earthy, complex aroma. Sumatra Lintong is grown in north central region of the island of Sumatra near Lake Toba.

Region: Lake Toba
Grade: Grade 1 Triple Pick
Processing: Washed and Sun-dried
Elevation: 1500-1800 meters
Varietal: Ateng, Bergendal

Brown spice, caramel, cinnamon, brown sugar, dried fruit. Medium body, balanced.

Id : P110153/1

Indonesia Java Small Producer

Sumatra

Only the heaviest cherries are selected for natural processing. The cherries are pato dried for two days, followed by rotary drying for ten days.

Region: Sumatra
Processing Method : Natural
Elevation : 1,200-1,300 m
Varietal: Typica & S795

Wine-like in character, with deep red fruit notes and bright acidity. Full-bodied with a rich chocolate note on the finish.

Id : P110153/1

Indonesia Java Small Producer

Indonesia

Bondowoso

Region : Bondowoso – Central Java
Growers: – 1200 smallholder farmers
Varietals : Typica & S795
Altitude : 1200-1300 meters
Soil: Volcanic
Processing: Washed – Fermentation in basket and dried on patio.

Maple syrup, brown sugar, brown spice, walnut, cedar

Id : P110660/1

Indonesia FTO Sumatra GR 1

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 : P110663/1

Indonesia FTO Sumatra GR 1

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 : P110153/1

Indonesia Java Small Producer

Sumatra

Only the heaviest cherries are selected for natural processing. The cherries are pato dried for two days, followed by rotary drying for ten days.

Region: Sumatra
Processing Method : Natural
Elevation : 1,200-1,300 m
Varietal: Typica & S795

Wine-like in character, with deep red fruit notes and bright acidity. Full-bodied with a rich chocolate note on the finish.

Id : P110153/1

Indonesia Java Small Producer

Indonesia

Bondowoso

Region : Bondowoso – Central Java
Growers: – 1200 smallholder farmers
Varietals : Typica & S795
Altitude : 1200-1300 meters
Soil: Volcanic
Processing: Washed – Fermentation in basket and dried on patio.

Maple syrup, brown sugar, brown spice, walnut, cedar

Id : P110331/1

Honduras SHG Plus

Honduras

Comayagua

COHORSIL

Cerro Azul is one of the Cohorsil cooperative’s regional blend qualities. The coffee is produced on various smallholder farms in the mountains that border the town of Siguatepeque, in the Montecillos mountain range. The beans are dried in drying tunnels, where the temperature can be controlled to stay between 40 and 50°C. The producers bring their harvest down from the plantations to one of Cohorsil’s central wet mills, where they can have their cherries processed.

The wet mills are equipped with large drying patios and drying tunnels to be able to process all local associates’ coffee. From the wet mills, the coffee moves down to the dry mill. Here, the beans rest in the warehouse for six weeks, before being hulled, graded and prepared for export. Cerro Azul is mix of the 4 varieties commonly found across Honduras: Caturra, Catuai, Typica and Pacas.

COHORSIL cooperative is located in the lush valley and municipality of Siguatepeque, in the central Honduran highland department of Comayagua. The area is known as one of Honduras’ biggest fruit and vegetable producing areas, thanks to the mild climate and ample rainfall. Favorable winds coming from the nearby Calanterique forest and Montecillos mountain range to the north range keep the temperature down in the dry and hot season from February to May. The rainy season runs from May to November, which is followed by a cooler period up to February.

The Cohorsil cooperative operates in the central, eastern and western regions of Honduras. Their technical staff is spread over the various regions to better provide support to the cooperative members. In total, Cohorsil has 6 wet mills, one per region they operate in. They also own their own dry mills, equipped with all infrastructure needed to clean and grade the beans, and to prepare them for export.

The cooperative provides loans, sustainability training, technical support and agricultural services to its members. With the entire support package Cohorsil offers to its associates, they aim at improving production and quality, and to get higher returns for the producing communities. Cohorsil also offers seeds of various vegetables to diversify the producers’ production so they aren’t entirely dependent on the coffee market for their income. The cooperative also takes care of marketing its members’ coffees and to fetch good prices in the international market, in accordance with the quality.

Varietals: Caturra, Catuai, Typica, Pacas
Altitude: 1300-1600 m

Vanilla, caramel, floral, citrus, fresh apple, black tea. Delicate, refined, complex.

GrainPro

Id : P110331/1

Honduras SHG Plus

Honduras

Comayagua

COHORSIL

Cerro Azul is one of the Cohorsil cooperative’s regional blend qualities. The coffee is produced on various smallholder farms in the mountains that border the town of Siguatepeque, in the Montecillos mountain range. The beans are dried in drying tunnels, where the temperature can be controlled to stay between 40 and 50°C. The producers bring their harvest down from the plantations to one of Cohorsil’s central wet mills, where they can have their cherries processed.

The wet mills are equipped with large drying patios and drying tunnels to be able to process all local associates’ coffee. From the wet mills, the coffee moves down to the dry mill. Here, the beans rest in the warehouse for six weeks, before being hulled, graded and prepared for export. Cerro Azul is mix of the 4 varieties commonly found across Honduras: Caturra, Catuai, Typica and Pacas.

COHORSIL cooperative is located in the lush valley and municipality of Siguatepeque, in the central Honduran highland department of Comayagua. The area is known as one of Honduras’ biggest fruit and vegetable producing areas, thanks to the mild climate and ample rainfall. Favorable winds coming from the nearby Calanterique forest and Montecillos mountain range to the north range keep the temperature down in the dry and hot season from February to May. The rainy season runs from May to November, which is followed by a cooler period up to February.

The Cohorsil cooperative operates in the central, eastern and western regions of Honduras. Their technical staff is spread over the various regions to better provide support to the cooperative members. In total, Cohorsil has 6 wet mills, one per region they operate in. They also own their own dry mills, equipped with all infrastructure needed to clean and grade the beans, and to prepare them for export.

The cooperative provides loans, sustainability training, technical support and agricultural services to its members. With the entire support package Cohorsil offers to its associates, they aim at improving production and quality, and to get higher returns for the producing communities. Cohorsil also offers seeds of various vegetables to diversify the producers’ production so they aren’t entirely dependent on the coffee market for their income. The cooperative also takes care of marketing its members’ coffees and to fetch good prices in the international market, in accordance with the quality.

Varietals: Caturra, Catuai, Typica, Pacas
Altitude: 1300-1600 m

Vanilla, caramel, floral, citrus, fresh apple, black tea. Delicate, refined, complex.

GrainPro

Id : P108813/1

India Monsooned Malabar

Malabar

Full-bodied, earty, tobacco and spice notes

Id : P109486/1

India Monsooned Malabar AA

Malabar

Full-bodied, earty, tobacco and spice notes

Id : P109487/1

India Monsooned Malabar AA

Malabar

Full-bodied, earty, tobacco and spice notes

Id : P110425/1

Honduras FTO SHG EP

Honduras

La Paz

COMSA

Café Orgánico Marcala (COMSA) was founded in December of 2001 with a vision of creating new and alternative development opportunities for small-scale coffee farmers in the region of Marcala, Honduras. The organization originally brought together 69 small-scale farmers of Lenca origin who were interested in selling their coffee collectively under the umbrella of a rural credit union.

Grade: SHG EP
Certifications: Fair Trade, Organic, GrainPro
Varietals: Caturra, Catuai, Typica
Altitude: 1,500-1,800 Meters

Milk Chocolate,) sweet, caramel. chocolate, golden raisin, prune, and stone fruit. 84 points.

FTO, GrainPro

Id : P110425/1

Honduras FTO SHG EP

Honduras

La Paz

COMSA

Café Orgánico Marcala (COMSA) was founded in December of 2001 with a vision of creating new and alternative development opportunities for small-scale coffee farmers in the region of Marcala, Honduras. The organization originally brought together 69 small-scale farmers of Lenca origin who were interested in selling their coffee collectively under the umbrella of a rural credit union.

Grade: SHG EP
Certifications: Fair Trade, Organic, GrainPro
Varietals: Caturra, Catuai, Typica
Altitude: 1,500-1,800 Meters

Milk Chocolate,) sweet, caramel. chocolate, golden raisin, prune, and stone fruit. 84 points.

FTO, GrainPro

Id : P110358/1

Guatemala SHB EP Santa Rosa

Guatemala

Santa Rosa, Oriente

This coffee is grown by small producers. Currently every farm in the mountains produces coffee so the area is seeing significant economic growth. The climate in the east is rainy and cloudy, and the soil has a good balance of minerals, being an old volcanic region.

Region: Santa Rosa, Nuevo Oriente
Process: Washed
Drying: Patio (sun)
Soil: Santa Rosa: Volcanic Oriente: Clay
Elevation: 1,300-1,600 masl
Varietal: Catuai, Caturra and Pache

Dark chocolate, butter, green and black teas, floral, brown sugar. Sweet, lively acidity smooth body.

Id : P108898/1

Guatemala Org SHB EP Adisque

Chorti, Sierra se las Minas

ADISQUE

ICT is proud to offer a great coffee with a great story. The ADISQUE Co-op consists of 165 mostly indigenous families of Mayan decent. 49 women are among the growers contributing to the production of “Sello de Mujer”. ADISQUE is an organization that provides assistance to small farmers in the production of high-altitude, organic coffees, with a special focus on practices that do not contribute to climate change, and on improving living conditions of local families.
Processing : Washed
Elevation : 1,400-1,650m
Varietals : Bourbon, Caturra

Floral, melon, citrus zest, honey, butter, chocolate. some stone fruit notes, lively acidity, smooth body, clean and crisp.

Organic, GrainPro

Id : P110544/1

Guatemala RFA SHB EP

Guatemala

Acatenango Valley

Proyectos del Pacifico

Finca Santa Elisa has time and time again proven to produce an exceptional cup. It has received many accolades in its history – runner up in the 2007 Guatemalan Cup of Excellence, 5th place in 2008 and in 2009 second place in Rainforest Alliance´s “Cupping for Quality” event.

Many generations of coffee growers have been lured by the sweeping views of the Acatenango and Fire Volcanoes to the Acatenango Valley. The region has perfect conditions for growing coffee, It is characterized by a warm dry climate without a well-defined cold season, cloudiness, high humidity and temperatures ranging between 10 and 30 degrees. The annual precipitations exceed the 4,000 millimeters distributed and presents around all year long.

Producer: Proyectos del Pacifico
Grade: SHB EP
Altitude: 1,490-1,600 masl
Processing: Washed, sun-dried
Varietal: Caturra, H1, Sarchimor

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

Rainforest Alliance

Id : P110476/1

Guatemala SHB EP

Guatemala

Santa Rosa, Oriente

This coffee is grown by small producers. Currently every farm in the mountains produces coffee so the area is seeing significant economic growth. The climate in the east is rainy and cloudy, and the soil has a good balance of minerals, being an old volcanic region.

Region: Santa Rosa, Nuevo Oriente
Process: Washed
Drying: Patio (sun)
Soil: Santa Rosa: Volcanic Oriente: Clay
Elevation: 1,300-1,600 masl
Varietal: Catuai, Caturra and Pache

Dark chocolate, butter, green and black teas, floral, brown sugar. Sweet, lively acidity smooth body.

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 : P110369/1

Guatemala FTO SHB EP

Guatemala

Huehuetenango

ADIESTO

ADIESTO is a nonprofit organization representing over 100 producers of cetified organic and conventional coffees. ADIESTO carries out technical assistance, provides microcredits, and strengthens the organization of business operations managment for the producers. ADIESTO is located in the mountainous area of the Huista region in Huehuetenango.

Members: 550
Processing: Washed
Altitude: 1,600 masl
Varietals: Catuai, Caturra, Pache, Typica, Bourbon
Certifications: FTO, Ecotact

Milk chocolate, orange, caramel, medium body. Sweet, citrus-driven finish.

Fair Trade, Organic, Ecotact

Id : P110388/1

Guatemala FTO SHB EP

Guatemala

Huehuetenango

ADIESTO

ADIESTO is a nonprofit organization representing over 100 producers of cetified organic and conventional coffees. ADIESTO carries out technical assistance, provides microcredits, and strengthens the organization of business operations managment for the producers. ADIESTO is located in the mountainous area of the Huista region in Huehuetenango.

Members: 550
Processing: Washed
Altitude: 1,600 masl
Varietals: Catuai, Caturra, Pache, Typica, Bourbon
Certifications: FTO, Ecotact

Milk chocolate, orange, caramel, medium body. Sweet, citrus-driven finish.

Fair Trade, Organic, Ecotact

Id : P110388/1

Guatemala FTO SHB EP

Guatemala

Huehuetenango

ADIESTO

ADIESTO is a nonprofit organization representing over 100 producers of cetified organic and conventional coffees. ADIESTO carries out technical assistance, provides microcredits, and strengthens the organization of business operations managment for the producers. ADIESTO is located in the mountainous area of the Huista region in Huehuetenango.

Members: 550
Processing: Washed
Altitude: 1,600 masl
Varietals: Catuai, Caturra, Pache, Typica, Bourbon
Certifications: FTO, Ecotact

Milk chocolate, orange, caramel, medium body. Sweet, citrus-driven finish.

Fair Trade, Organic, Ecotact

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 : P110570/1

Decaf MC Process Colombia EP

Colombia

Processing: MC Process Decaf
Grade: Excelso EP

Clean, mild and sweet with excellent balance.

Id : P110571/1

Decaf MC Process Colombia EP

Colombia

Processing: MC Process Decaf
Grade: Excelso EP

Clean, mild and sweet with excellent balance.

Id : P110574/1

Costa Rica SHB EP Tarrazu

Costa Rica

Tarrazu

Grade: SHb EP
Altitude: 1200-1650m

Id : P110575/1

Costa Rica SHB EP Tarrazu Fancy

Costa Rica

Tarrazu

Grade: SHb EP
Altitude: 1200-1650m

Id : P110575/1

Costa Rica SHB EP Tarrazu Fancy

Costa Rica

Tarrazu

Grade: SHb EP
Altitude: 1200-1650m

Id : P110561/1

Decaf MC Process Colombia EP

Colombia

Processing: MC Process Decaf
Grade: Excelso EP

Clean, mild and sweet with excellent balance.

Id : P110562/1

Decaf MC Process Colombia EP

Colombia

Processing: MC Process Decaf
Grade: Excelso EP

Clean, mild and sweet with excellent balance.

Id : P109562/2

Colombia Supremo 17/18 NJ

Valle de Cauca

Cartago, Sevilla

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

Id : P110853/1

Colombia Tolima

Colombia

Tolima

Surcafes

Surcafes was created in 2016 seeking to generate added value to a group of 54 producers who are traditional growers, most of these are located on the Canon de las Hermosas a national park located in the Valle del Cauca and Tolima departments, at the highest elevation of Cordillera Central Range. Its main feature is probably the wetlands and 387 glacial lakes. This region offers excellent agro-ecological conditions for sowing and growing specialty coffees.

Producer: Surcafes
Region: Tolima
Sub-region: Chapparal
Altitude: 1,550-1,800 masl
Varietal: Castillo, Caturra
Grade: Excelso

Dark chocolate, floral, citrus (lemon, mandarin orange) roasted almond and stone fruit. Complex and balanced.

Ecotact

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 : P110784/1

Colombia FTO Excelso

Huila

ASOPCAFA

ASOPCAFA is located in Aipe – Huila. The highest mountain in this region rises over 2,300 m.a.s.l., where the village of La Union is located bordering with the South of Tolima. Aipe is surrounded by the Magdalena, Aipe, Baché and Pata rivers.

This region is located in the heart of the guerrilla armed conflict, creating a particularly difficult environment for ASOPCAFA coffee producers to freely operate. Coffee grown here is blessed by the soil and climatic conditions, enabling ASOPCAFA producers to yield amazing cups that are greatly appreciated by roasters and coffee lovers around the world.

Dark chocolate, floral white peach, caramel, citrus, (lemon & lime). Complex, well-balanced.

Fair Trade, Organic, Ecotact

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 : P109781/1

Colombia Supremo 17/18

Colombia

Antioquia

Grade: Supremo
Processing: Fully Washed
Elevation: 1,200-1,800 meters

Antioquia’s coffee growing tradition goes back over 180 years.

Vanilla, hazelnut, milk chocolate, floral. Nice sweetness throughout, clean, velvety body.

Id : P109781/1

Colombia Supremo 17/18

Sweet, baker’s chocolate

Id : P110954/1

Brazil San 2/3 15/16 SS FC

Brazil

Sao Paulo State

Grade: 15/16
Processing: Pulped Natural
Varietal: Bourbon

Dark Chocolate, brown spice, Hazelnut, sweet, syrupy body.

Id : P108808/1

Brazil Sul De Minas 17/18 P

Sul de Minas

Mata de Minas

The coffee is Pulped Natural processed and dried in greenhouses. The coffee plantations are in 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 1230 meters.
Processing : Pulped Natural
Elevation : 900-1,200m
Varietals : Mundo Novo, Bourbon, Catuai

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