Rwanda Light Roast

  • Flavors of red Rooibos tea, honeydew melon, and milk chocolate
  • Balanced, medium body, medium acidity

Sourced From: Karongi District, Western Province, Rwanda

Producer: Muraho Trading Company

Elevation: 1850 to 2300 meters

Process: Fully Washed, Patio Drying

Harvest: March – June

“…Shyira, the highest altitude washing station in Rwanda. This high altitude is beneficial, because the altitude at which coffee trees grow tends to lead to higher quality in the cup.”

“Shyira is located at the foothills of the famous Virunga National Park. The national park is a chain of volcanoes and the habitat for mountain gorillas. Shyira is the highest altitude washing station in Rwanda at 1850m (6070 ft) above sea level. The temperate weather, high altitude, and volcanic soil give the station a microclimate perfect for growing specialty coffee. The coffee from this station has a distinctive taste profile from other locations in Rwanda. Shyira is unique in that it services 1869 small-holder farmers throughout the harvest. For a small station, this is a lot! Farmers bring their best cherry throughout the season, sometimes bringing only one pound. Higa is working with farmers to create incentives for them to continually produce exceptional specialty coffee and build long-term relationships with farming communities.”

Mocha Joe’s Cold Brew Blend

  • Creamy, Chocolatey, Nutty
  • Medium Body, Low Acidity
Region: Cameroon & Brazil
Process: Natural and Semi-Washed

By popular demand Mocha Joe’s has developed our very own creamy and rich cold brew blend. A blend of dark roasts coffees from Cameroon and Brazil, with just enough acidity to balance out the nutty and chocolatey flavor, this cold brew is a great way to enjoy your iced coffee.

Peru La Llama Organic Light Roast

  • Raisins, Cinnamon, Jasmine
  • Medium Body, High Acidity
Region: Chanchamayo
Elevation: 3,940 – 4,595 ft
Varietals: Bourbon, Typica, Caturra
Process: Washed

La Llama is a fully washed coffee from the Chanchamayo Valley located in the province of Junin and the region around Chontali. La Llama is one of our best sellers, a customer favorite and a staple on our coffee menu for more than a decade. This light roast has a medium body with notes of raisins, cinnamon, and jasmine.

    

Decaf Light Ethiopia Natural Swiss Water Light Roast

  • Raspberry Tea, Bright, Clean Finish
  • Full Body, High Acidity
Producer: Worku Buche
Region: Oromia
Elevation: 5700-6400 ft
Process: Swiss Water Process, Natural

“This might be the best decaf I’ve ever tasted,” said one of our roasters as we cupped this coffee. High praise, but we think it lives up to it!  The flavor is so bright and sunny, you may not even miss the caffeine.

Swiss Water Process is a chemical free process. The green coffee is pre-soaked in pure, hot water to create a solution, which is passed through activated charcoal filters that extract the caffeine without extracting the coffee’s particular flavor. 

Colombia Tolima Medium Roast

  • Balanced, Currant, Pink Peppercorn
  • Medium Body, Light Acidity 
Farmer: La Linda
Region: Tolima
Elevation: 5,200 – 6,900 feet
While Pierre was on his trip to Colombia and Peru this past Spring he was able to secure us some bags of this amazing Castillo Colombia coffee grown on La Linda Farm, by Noé Alejandro. We are super-excited for this extremely clean cup; it really showcases Pierre’s objective palette, developed over several decades.

 

Mexico Terruño Nayarita Peaberry Medium Roast

 

  • Blueberry, Pipe Tobacco, Velvety

  • Heavy Body, Medium Acidity 

Farmer: Grupo Terruño Nayarita (GTNAY)
Region: El Cuarenteno, La Yerba, Cofradia de Chocolon, Huaynamota | Nayarit
Cultivar: Peaberry S-11
Elevation: 1000 meters
Process: Natural
We are thrilled to bring you this stellar Microlot from the esteemed Grupo Terruño Nayarita! Fully traceable and fully memorable! We tasted notes of deep fruit, hints of cherry cola, and pipe tobacco undertones. The rich-textured body also stands out and produces a velvety espresso. 
Roasted in the light to medium range to highlight the complexity it delivers without sacrificing any sweetness or body. We hope you enjoy this special offering as much as we do! Available in FULL POUND bags like all our coffees; just because it is a microlot does not mean you get less!

Grupo Terruño Nayarita (GTNAY) is an enterprise that delivers consistently high-quality, socially and environmentally responsible, internet traceable coffee from Mexico.

GTNAY stockholders are independent democratic coffee producing societies scattered throughout the state of Nayarit. These societies range in size from 15 to a hundred producers. And while each society develops its own infrastructure and elects its own leaders, they are equal participants in the GTNAY structure, agreeing to not compete with each other and to implement proven best practices.

CAFESUMEX was founded by James Kosalos in Tepic, Nayarit in 2003. CAFESUMEX employees help their fellow GTNAY member producers acquire and accumulate the background and quality assurance data needed to obtain certifications, promote sales, and directly export their coffee. CAFESUMEX is also the co-inventor and manufacturer of the FincaLab Quality Management System along with its fully equipped professional portable Coffee Evaluation Laboratory. CAFESUMEX uses the FincaLab system to evaluate coffee lots, dispense immediate quality feedback to farmers, design blends to meet export contracts, and print bag labels with barcodes and serial numbers that provide full internet traceability for the coffee.

https://trackyourcoffee.com/cui?code=GTN9504073

Brazil Blend 56 Medium Roast

  • Chocolate, Nutty, Floral
  • Medium Body, Low Acidity
Region: Cerrado
Elevation: 3,000 – 4,000 feet
Varietals: Catui, Mondo Novo, Caturra
Process: Natural and Semi-Washed


Though great as a drip coffee, Blend 56 was developed especially for use as espresso or a base in espresso blends. La Minita combines natural and semi-washed coffees from select fazendas in the Cerrado region to make up the desired profile. The end result is a blend that is balanced and sweet, with fresh noticeable acidity, flavor nuances of clean berries and fruits, and a thick creamy body. Blend 56 shines in espresso preparation; it exhibits a flavor balance between punchy fruit and chewy nut, produces great crema, and has super long, lingering sweetness.

Decaf Espresso Water Process

  • Notes of Clementine, Clove, and 60% Cocoa
  • Full Body, High Acidity
Producer: Worku Buche
Region: Oromia, Ethiopia
Elevation: 5700-6400 ft
Process: Swiss Water Process, Natural

We’ve blended two roast levels of this excellent Sidama coffee to create a decaffeinated espresso blend that doesn’t need any caffeine to wake you up. Bold, winey flavor and a grapefruit mouth feel. 

Swiss Water Process is a chemical free process. The green coffee is pre-soaked in pure, hot water to create a solution, which is passed through activated charcoal filters that extract the caffeine without extracting the coffee’s particular flavor. 

Espresso Blend Cameroon Oku Direct Trade

  • Cocoa Powder, Rich, Molasses
  • Strong Body, Low Acidity
Farmers: Mocha Joe’s Growers & Multiple Brazil Fazendas
Region: Cameroon & Brazil
Elevation: 3450 – 7260 ft
Varietals: Bourbon, Typica, Caturra
Process: Washed & Natural

Our very own Cameroon coffee based Espresso Blend packs a perfectly balanced, rich and full crema alongside a creamy body mixed with a tart mandarin orange acidity. This unique blend is great for espresso shots, latte drinks or as a drip coffee.

To learn more about the history and future of our direct trade project, see the Cameroon page and check out our Imgur photo albums for 2014 and 2015.

 

Peru La Llama Organic Dark Roast

  • Rich, Caramel, Fudge
  • Heavy Body, Low Acidity
Region: Chanchamayo
Elevation: 3,940 – 4,595 ft
Varietals: Bourbon, Typica, Caturra
Process: Washed

La Llama is a fully washed coffee from the Chanchamayo Valley located in the province of Junin and the region around Chontali. La Llama is one of our best sellers, a customer favorite and a staple on our coffee menu for more than a decade. This dark roast has a big and bold body, a sweet and rustic flavor and pleasant, mild acidity.

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