Coffee Selections
Organic Costa Rica – Finca Amistad Smithsonian Bird Friendly
Cupping notes: Berry tartness expressed with ‘Breeze’, smooth chocolate dream in darker roasts
The management of this is Hacienda exemplifies the possibility of what might be achieved with commitment to organic coffee farming and farmers. They have over 300 hectares of organic coffee in production and have donated thousands of hectares back to Costa Rica for the establishment of the largest natural reserve in Central America which thrums with native flora and fauna. The indigenous people also live sustainably under this umbrella of environmental conscientiousness with reliable work, health care, education, and housing. Ahhh, if only this were the case throughout the industry, everywhere…
Organic Timor Leste – Farmgate Ermera
Cupping notes: Tropical fruity tang with ‘Breeze’, sweet-scented flowers, and brown sugar notes revealed in ‘Storm’
This coffee hails from East Timor, hand-picked from old coffee trees by small-holder/farmers who are supported by Café Brisa Serena, enterprising exporters who work with the Peace Winds Japan NGO. They have elevated the value of the coffee through best practices education and improved equipment, helping to reestablish the thwarted industry after years of troubled politics.
Organic Colombia *Decaf* Rain Forest Alliance Kachalu Santander
Cupping notes: Baking pie crust, sweet apple, creamy butter, calming
For coffee drinkers who are questioning decaf coffee, we say-Try this! The Swiss decaffeinating process involves soaking the beans in a proprietary mixture of ‘green coffee extract’, then the caffeine in the beans flows osmotically from the beans into this solution. There are no chemical solvents, and organic certifications are upheld. Decaffeination does not compromise the flavor of the coffee. Thankfully, you have the freedom to enjoy a cup of coffee in the evening, or during the day without any jitters!
Organic Guatemala Huehuetenango – Fair Trade Asobagri Los
Cupping notes: Sweet right fruit, creamy chocolate, buttery in darker roast
From the 1400+ members from 80 different communities, this huge well-organized cooperative manages the production of a superb and reliable coffee. Asobagri is Fair Trade certified with organic practices integrally entrenched. Let this one be one of your staples.
Organic Mexico – Fair Trade
Cupping notes: Brown sugar, smooth and sweet, cashew
The 1000+ producers from the Sierra Madre de Chiapas (one third of whom are women) are mostly indigenous people who speak a dialect of Mayan or other native languages. Individual farms are just a few acres in size and carefully managed. The CABONOCH (Cafeticultores de los Bosques del Norte de Chiapas) cooperative assists with all aspects of the coffee business from certifications and building needs (roads, warehouses) to education in quality control and best farming practices, all which lead to improved standard of living for the farmers and sustainable agriculture in a challenging environment. You can do your part protecting the biodiversity of the adjacent El Triunfo Biospere Reserve, by drinking this exceptional coffee from the cloud forests of southern Mexico.
Organic Peru – Norte
Cupping notes: Citrus, sweet apple, hazelnut, vanilla
2000+ coffee producers from family farms within a cooperative intent on coffee quality and increased yields, which translates to a better standard of living for members. Excellent flavor roasted to any of our profiles.
Organic Ethiopia – Yirgacheffe Fair Trade Adame Gorbota
Cupping notes: Berries, floral, fragrant, tart, bright
Like Julia’s famous inquiry into the universe regarding Romeo, the original coffee lover’s question might have been, ‘wherefore art thou Yirgacheffe?’. Does it get any better? One can parse the discrepancies between coffees forevermore, but ultimately, we must return to Ethiopia, where the arabica plant is believed to have originated. This particular coffee comes from the Adame Gorbota cooperative of small family farms, which optimize production by sandwiching the coffee trees between a banana-like crop, which is, in turn, fermented and eaten. Close your eyes, sip and take a moment to wonder…
Organic Bali – Blue Moon
Cupping notes: Pie nuts, tropical fruit, indulgent, peaty
Dumping these beans into the roaster’s hopper, one can’t help but smile in appreciation of their dusky blue hue – this comes from the Giling Basah wet-hulling process (see an explanation of this process on our site under ‘Coffee Info – Coffee processing’). The Balinese cultural practice of ‘subak’, an irrigation management system that ensures equitable water access to all farmers in the cooperative; this in turn, is a manifestation of the Tri Hita Karana philosophy, Harmony with the Divine, Harmony with Nature, and Harmony with Others, which guides all aspects of their culture. Drink this and taste a bit of the divine.
Organic Brazil – Fazenda Mixtas
Cupping notes: Creamy sweet apple notes, bitter almond, caramel
One cannot say enough about this sumptuous coffee. In a land of huge estates, the producers from Fazendas in Santa Helena and Recanto, combine their attention to growing organic beans on relatively smaller holdings, with a focus on sustainability. Instead of enormous swaths of mono-cropped coffee plants, they are planting coffee between eucalyptus and native forests for protection against erosion and wind damage, as well as encouraging biodiversity. The owners have also invested in health care and schools in the area for their employees and families.
Organic Colombia – Fair Trade Tolima Bosque Galilea
Cupping notes: Milk chocolate, tropical orange, smooth on tongue
Fortunately, for the 50+ coffee producers of the Tolima region of central western Colombia, the region has become a safer place to live, grow coffee beans and market them. The meticulous care of the beans from harvest to market has been rewarded with a product, complex and full-flavored, that delivers a delicious cup of coffee.
Organic Uganda – Bugisu
Cupping notes: Rich, dark chocolate, berry finish, smooth.
The Bugisu region, on the flanks of Mt Elgon in east central Uganda, has a long history of coffee production and political conflict. Nowadays, smallholder operations can choose to be part of the Sipi Falls Coffee Project which provides a central wet mill, where cherries bought from these farmers, are processed for export. Farmers can also choose to process their own cherries but under strict guidelines which must be documented for quality control. This translates to higher prices for the farmer. Treasure this complex, satisfying coffee.
Freshly roasted in small batches on the banks of the Matanuska River, organic, single-origin, fairly-traded, and wildlife-friendly coffees. We invite you to experience the magic…