About the beans

We pay for quality beans to support farmers that are committed to growing the best coffees available using sustainable growing practices and who are fairly compensated for their efforts.


A consistent supply is challenging to find in these times.  These coffees are our regulars.

BRAZIL Seven Falls, Rainforest Alliance & UTZ Certifed

Region: Sul De Minas
Farm: Sete Cocheries
Plant Variety: Acaia, Catuai
Altitude: 850-1030 metres
Process: Natural, semi washed, patio dried

Certifications: RFA & UTZ
Characteristics: Sweet, red fruit, extreme chocolate, walnuts, pecans, full
bodied, smooth and very clean cup.

Brazil has been the world’s largest producer of coffee for more than
150 years. Currently, Brazil grows around one-third of the world’s
coffee, although in the past its market share was as high as 80%. The
Rainforest Alliance certifcation seal indicates that a farm has been
audited to meet standards that require environmental, social, and
economic sustainability.


COSTA RICA Aquiares Entre Rios - RFA Certified

Region: Turrialba
Varieties: 50% Marsellesa, 50% Obata
Elevation: 1200 masl
Process: Washed
Farm: Aquiares
Producer: Robelo Family
Cupping notes: Cocao, Caramel, Orange-Peel, Grape




ENTRE RÍOS meaning “Between Rivers” blends two varietals 50/50% to create a singular sweet and clean cup. Marsellesa & Red Obatá (both Timor Hybrid x Villa Sarchi) are mechanically washed + partial fermentation for 8 hours then dried mechanically for 32 hours.


Aquiares, one of Costa Rica’s most historic coffee farms sits high on the slopes of the Turrialba Volcano. The Farm devotes 80% of its land to growing high quality coffee and the remaining 20% to conservation. Coffee plots are interlaced with over a dozen natural springs and almost 20 kilometers in streams, all protected with buffer zones in line with Rainforest Alliance certification. These streams form a network of natural corridors through the farm that connect the large protected forests in the two river valleys, providing a healthy environment for the local animals, birds, and plants. Several WCR Hybrids are grown here such as F1 and H1 varieties in Washed, Honey and Naturals Processes.


more info here www.aquiares.com




HONDURAS Capucas, Cerifed Organic

Region: Copan
Farm: A cooperative representing many coffee farming communities
from the municipalities of SanPedro and Corquin, in and near Las
Capucas and surrounding regions.
Plant Variety: Borbon, Catuai, Caturra, Pacas
Altitude: 1100-1300 metres
Process: Fully washed, sun dried
Characteristics: Clean, sweet, chocolate, soft nutty notes, mild acidity,
full-bodied, balanced.

COCAFCAL, Cooperativa Capucas Limitada, is located in western
Honduras, in the area of the Celaque National Park. This amazing
nature reserve is a cloud forest containing the country’s highest
mountain. The cooperative works to promote sustainable development
of their local economy, reduce poverty, and increase standards of living
for their community. This program has benefted approximately 5,000
people in Las Capucas and surrounding regions. Members are dedicated
to growing sustainable conventional, organic and Fair Trade coffees.

ETHIOPIA Kaffa Forest

Region: Gimbo, Kaffa Forest
Farm: Wild grown
Plant Variety: Mixed indigenous Arabica varieties
Altitude: 1930-2000 metres
Process: fully fermented washed, wild grown, sun drying on raised
African beds
Characteristics: Fruity, Rich, Floral, Cocoa, Red Fruit, Black Tea, Good Body,
Medium Acidity

Kefa/Kaffa is reputed to be the botanical birthplace of Coffee arabica,
the species that until the 20th century produced all of the world’s
commercially traded coffees and still produces all of the great ones.

The Ethiopian rainforests are internationally renowned for their biodiversity
and their wild coffee populations. The coffee is grown in the
Afromontane Biodiversity Hotspot, recognized for its plant diversity,
including large numbers of endemic species. The coffee grows wild
under the rainforest canopy as it has for millennia – just as mother
nature intended.  Local farmers simply pick wild coffee fruits inside these forests, or manage wild coffee stands by removing competing undergrowth vegetation and some canopy trees.

Mexico Mocabe Chiapas - Organic

Region: Motozintla de Mendoza
Farm: MOCABE Group
Plant Variety: Bourbon, Caturra, Catuai
Altitude: 1350 metres
Process: Washed and patio dried

Certifications: Organic
Characteristics: Bakers Chocolate, Blackberry, Lime

In 1999, a group of farmers in the municipality of Motozintla de
Mendoza, in Chiapas, Mexico, began working together, and in 2000
they officially formed the Movimiento Campesiono de Delisario SPR
de R.L. cooperative — or more simply, MOCABE. They founded
MOCABE as a Social Solidarity Society (SSS), a legal distinction,
making clear that the intention of the group is to be a source of
social and environmental improvement. Founding tenets for
MOCABE were to provide access to credit loans for producers, better
premiums paid, new opportunities for particularly smallholder
producers, and to reduce pollution levels and so improve the health
of coffee farmers and their families. members of the co-op call
themselves “Mochós,” a word that roughly means, “there’s nothing
here.” The story goes that when Spanish colonizers arrived and
asked the name of the place, the local people replied, “Mochó,
mochó!” This MOCABE SHG EP Organic is harvested between
December and March. Each producer washes his or her own coffee,
dries it in the sun on patios and then delivers it to the co-op


Papua New Guinea Korofeigu - Organic

Region: Papua New Guinea, Korofeigu, Bena, Eastern Highlands
Farm: Korofeigu Farmer's Cooperative Society
Plant Variety: Arusha, Blue Mountain
Altitude: 1400-1900 masl
Process: Washed, Sun Dried
Certifications: Organic
Cupping Notes: Herby, nice citrus, clean/consistent, chocolate, sweet, rich AROMA: Honeyed; FLAVOR: Earthy, Mexican chocolate; BODY: FULL, syrupy; ACIDITY: Subdued, ginger

Korofeigu Farmer's Cooperative Society is located in the Bena Bena valley of the Eastern Highlands between Goroka to the west and Henganofi to the east. The Coop is comprised of 97 members (some of whom are seen above near a nursery), with a total cultivation area of 112 hectares. The mountainous, moist cultivation area has loamy soil and a variety of native shade trees. Annual production is around 1.6 containers. In early 1945, as the war in New Guinea was subsiding, four village plots in the Korofeigu area were identified by the administration for coffee planting by the villages.Thirteen teenage villagers from Korofeigu and other surrounding areas were selected to be sent to a newly created school for training in coffee production. For the next 12 months, government officials moved around the Eastern Highlands selecting village plots and encouraging them to plant these seedlings while continuing to train the youth of these areas. The initial reaction of the indigenous population was of indifference; in a bountiful valley that could produce so much, it was thought that a crop that would take 3 years to harvest a return was a waste of time. Although some plots were neglected, none were removed, allowing the beginning of a coffee farming culture in this area. From these small plantings in and around Korofeigu, coffee would become the most important commodity in the development of the New Guinea Highlands. Today it is Papua New Guinea's most important agricultural crop, directly or indirectly providing the major source of income for a third of the country’s population.



PERU Perunor: OCIA – NOP, USDA, Bird Friendly – SMBC, FLO

Region: Cajamarca, San Martin, and Amazonas regios
Farm: N/A
Plant Variety: Bourbon, Caturra, Tipica
Altitude: 1250-1800 metres
Process: Fully washed and sun dried
Certifications: Organic (OCIA, NOP, USDA), Bird Friendly – SMBC, FLO

Characteristics: Chocolate, molasses, apple, citric acidity, nice

The farmers that produce coffee exported by Perunor, follow a strict
quality control systems, from initial planting to harvesting and
environmental conservation. The farmers participate in regular training
sessions to continue to improve the systems already in place that are
funded by coffee sales and by organizations such as the World Bank.
The shade-grown coffee produced by Perunor grows in soil rich in
organic matter and naturally occurring minerals. The cherry shells are
used to create an organic compost used to enhance the acidity of the
soil. The coffee trees are shaded by native tree’s with heights ranging
from 12-30m, which follows their environmental conservation
philosophy. The farmers partake in small committees that comprise the
Selva Andina Association. Through these groups, the farmers participate
in community efforts to further enhance their environments. The coffee
produced by the Perunor farmers meets international standards for
excellence and is consistently a high standard organic or gourmet


SUMATRA Takengon, Lake Laut Tawar, Fair Trade Organic

Region: Aceh Province
Farm: Various smallholder farmers
Plant Variety: Bourbon, Catimor, Caturra, Tim Tim
Altitude: 850-1500 metres
Process: Semi washed

Characteristics: Earthy, savoury, citrus, cinnamon, medium acidity
This coffee is sourced from various small producers around the town of
Takengon on the shores of Lake Laut Tawar, in the far north-west of
Sumatra. These are very traditional, family farms that produce small
amounts of coffee, usually alongside other crops for the
family’s own consumption. There are very few coffee estates or even
co-ops in Sumatra. Instead, a huge number of smallholders - farms
average one hectare or less - sell small quantities of coffee at their
local village market. Like most coffees produced by smallholders on
Sumatra, this coffee is ‘semi-washed’ growers pulp their cherries at the
farm using basic pulping machines, then very partially dry the mucilage
before sending the crop on to millers to remove the parchment in a
semi-wet state. It is thought that this process gives Sumatran beans their
distinctive bluish-green appearance.

Swiss Water Decaf - Cascadia Blend Fair Trade Organic

“Swiss Water® Process uses the elements of water, temperature and
time to create some of the most intriguing decaf coffee. First, we start
with small batches of amazing coffee and green coffee extract. Then we
add local water and a dash of loving attention by monitoring time and
temperature until the coffee is 99.9% caffeine free.”
Ethically-sourced, certifed organic coffees from the most reputable
cooperatives in Latin America, Indonesia and Africa are brought
together in a United Nations of coffee harmony, producing a big-bodied
sweet cup.