About Our Coffee

Our coffees are imported from countries all over the world.

We take pride in sample roasting a variety of beans to find only our favorites to feature for you. Once we choose which beans to purchase in bulk, we work hard to determine the roast profile that will optimize the natural flavor characteristics of the bean. Similar to grapes, every coffee plant is impacted by its topography, climate and even method of harvest.

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AFRICAN TANZANIAN PEABERRY

Ruvuma is a region in southwestern Tanzania, named after the Ruvuma River which flows along the southern border with Mozambique. For some time, Ruvuma has produced high quality coffee, but the poor infrastructure and uncertain political situation have prevented this coffee from consistently reaching the international market. This seems to be changing to some extent, and the farmers in the area as well as consumers are both benefitting.

Grower Producers from the Mbinga District

Altitude 1200 – 1800 masl

Variety N5, N39 (Bourbon)

Soil Volcanic loam

Region Mbinga District, Ruvuma Region, Tanzania

Process Fully washed and dried on raised beds

Harvest September - February

Certification Conventional

AFRICAN ETHIOPIAN NATURAL YIRGACHEFFE

Yirgacheffe is arguably the most well known coffee-producing region, and rightfully so. Its coffees are full of sweetness, balance, and depth, and this lot is no exception! After its harvest from November to January, the beans are taken to the family-owned Koke washing station. Approximately 96 small holder producers deliver cherry to Koke, many of whom are multi-generational farming families.

Grower 396 smallholder farmers organized around the Banko Chelchele washing station

Altitude 1900 – 2100 masl

Variety Indigenous heirloom

Soil Vertosol

Region Banko Chelchele Kabele, Gedeb Woreda, Gedeo Zone, Southern Nations, Nationalities, and Peoples’ Region

Process Fully washed and dried on raised beds

Harvest November - January

Certification Organic

INDONESIAN BALI BLUE MOON

Bali Blue Moon is named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah in the Indonesian language. The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands. They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process or Giling Basah leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the beans their distinct bluish color.

Grower Producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali

Altitude 1200 – 1600 masl

Variety Bourbon, (S795 & USDA 762) Typica, and Catimor

Soil Volcanic loam

Region Kintamani Highlands of Central Bali, Indonesia

Process Hand-picked, wet-hulled, two-step sun drying on raised beds

Harvest May - October

Certification Organic

INDONESIAN SUMATRA ACEH KETIARA

This coffee is from a small group of members from the Ketiara cooperative in the Aceh region of Sumatra in Indonesia. Each member produces roughly 22 60-kilo bags of green coffee. Many of these producers are women who unfortunately lost their husbands and family members during the 2003 civil war. Coffee production is a means of consistent support and work for their families. In addition to coffee, they also produce fruits, vegetables, herbs, and honey.

Grower Ratu Ketiara Gayo (RKG) Cooperative

Altitude 1200 – 1600 masl

Variety Regional catimor & typica cultivars

Soil Volcanic loam

Region Aceh, Sumatra, Indonesia

Process Wet-hulled and patio dried in the sun

Harvest September - June

Certification Organic

CENTRAL AMERICAN MEXICAN CHIAPAS

Chiapas is the most southern region of Mexico, nearly on the Guatemalan border. More specifically, this coffee is farmed at roughly 1200m in the El Triunfo Biosphere Reserve, one of the world’s most diverse forest reserves. This reserve contains Meso-America's largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. Biological corridors are created in order to facilitate bird and animal migration.

Grower These organic, fair-trade beans are shade grown by the CESMACH co-op in the highlands of the Sierra Madre mountains in Chiapas

Altitude 1200 - 1400 masl

Variety Bourbon, Catuai, Caturra, Mundo Novo, and Typica

Soil Clay minerals

Region Jaltenango de la Paz, Chiapas, Mexico

Process Fully washed and dried in the sun

Harvest December - April

Certification Conventional

DECAF MEXICAN ESMARALDA

Natural decaf coffee is decaffeinated using Ethyl Acetate (EA). EA is a naturally occurring organic compound found in fruits and vegetables that is synthesized for coffee decaffeination. In this method, the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in the EA, which bonds with the caffeine molecules and breaks them away from the bean. The decaffeinated coffee is then removed from the EA solvent and rinsed thoroughly.

Region Mexico

Process Natrual

Harvest April- June | November- January

Certification Organic

SOUTH AMERICAN COLOMBIA TOLIMA

This organic coffee is produced in central Colombia by a group of family owned coffee farms known as AGRPROCEM. A rather young association, it was founded in 2013 by two Tolima coffee producers,, Edinson Vaquiro and Israel Montes. The main goal of AGRPROCEM is to assist its members in improving the quality of their coffee and obtaining more competitive prices, thus leading to a better quality of life for the farmers and their families.

Grower Asociación Multiactiva de Productores café Excelencia de Ataco Tolima (Café Excelencia)

Altitude 1250 – 1826 masl

Variety Caturra, Castillo, and Colombia

Soil Clay minerals

Region Ataco, Tolima, Colombia

Process Fully washed and sun-dried

Harvest December - April

Certification Organic

VOYAGER Blend

The Honduran coffee arrives from La Paz, Marcala, where the farmers formed COMSA (Café Organico Marcala, S.A.). COMSA uses the Fair Trade premium to fund teachers' salaries, school supplies, and to build kitchens. It is processed naturally, then sun-dried. The Mexican coffee is produced in one of the superior regions, Chiapas. It is located in the southernmost part of Mexico along the border of Guatemala. This area is full of mountainous highlands and dense rainforests, creating the perfect setting for specialty coffee production.

Grower Members of Cooperativa Regional de Agricultores Orgánicos de la Sierra (RAOS)

Altitude 1200 - 1650 masl

Variety Bourbon, Catuai, Caturra, and Typica

Soil Clay minerals

Region Marcala, La Paz, Honduras

Process Fully washed and sun-dried

Harvest November - March

Certification Organic

EPIC

The Epic Blend combines our Congo Kivu & Bali coffees, two powerhouses of flavor that together create a luscious experience. The Soprocopiv co-op in North Kivu processes this Congo Kivu. The co-op focuses on improving education and healthcare services, and uses their sustainable income to reinvest in improved tech-niques for planting, growing, and processing. The coffee grows in the Kintamani highlands atop a volcanic plateau.

FIRST LIGHT

A custom blend, named First Light by our baristas, is our take on the classic 'breakfast blend'. First Light consists of coffees from Peru and Guatemala. It is a lighter, brighter cup to wake your senses in the morning. This blend is an American roast, which is just past a light roast, into the medium roast spectrum. First Light is a palate pleaser with notes of bright orange, sweet caramel, and milk chocolate.

FULL MOON

A custom blend, named Full Moon by our baristas was created using bright coffees to awaken the senses. Full Moon's unique flavor was achieved by combining two citrusy coffees, Tanzanian and Peru, with a more mellow coffee from Bali. Full Moon is bright, yet still smooth. Each coffee in this blend is roasted separately to maximize its natural flavor.

ECLIPSE

This custom blend, named Eclipse by our baristas, is a special roast of beans from Colombia and Sumatra. Both types of beans are roasted individually to maximize their natural flavor. The Sumatra is roasted slightly darker than the Colombian beans to highlight its innate boldness. Sumatran beans are known for their light earthiness, chocolate notes, and low acidity. Colombian beans, although rich, have a touch of brightness and a taste of sweet, mellow fruit. When combined at their ideal roast levels, it creates a wonderfully smooth aroma and taste.

ESPRESSO

This Zebra House espresso blend is a combination of beans from Indonesia, Africa, and South America. It has been meticulously crafted to have just the right amount of acidity, smoothness and notes of chocolate. Each coffee bean is roasted in separate batches to their ideal roast level, resulting in a mixture of medium and full medium roasts.