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.

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