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Our Coffee

Pablo Champi


RegionCusco, Saxsara Valley

Farmer/producerPablo Champi, Rak’iraqayoq

VarietalsRed & Yellow Bourbon, Red & Yellow Caturra, Typica

Altitude2300-2400 meters (7545-7875 ft) above sea level

Farm Size2.5 Hectares (6 acres)


Processing Method: Fully washed processed on the farm; dry fermentation for 24 hours. Patio dried for 4-5 days.

Pablo’s coffee is exceptionally sweet and rich with the flavor of dark fruits.  This coffee comes to us from a friend – Matthew Block, also known as Campesino (“farmer”) Mateo. Mateo was literally involved in every aspect of this coffee to the point it arrived in our shop: he worked at the farm, de-pulped, washed and processed the coffee, sorted it, milled it, re-sorted it, bagged it, exported it from Peru and imported it to the US. He even delivered the coffee to us in a borrowed car!  Campesino Mateo believes in building a direct connection from the farmer, to the roaster, and to the consumer. He is fully transparent about the sourcing and processing for each of his micro-lots (we have a picture of Pablo if anyone is curious), which he (and we!) believe is more detailed, equitable and thoughtful than any certification that could be branded onto a bag.

Pablo Champi’s farm is the highest in the Saxsara Valley, which at 2300-2400 meters above sea level is among the highest farms in the world. It has the perfect environment for slowly ripening fruit and concentrating flavors: sunny days, cool nights, sloped landscape, and partial shade. Like many Peruvian coffee farmers, Pablo processes the coffee cherries right on his farm, using a hand cranked wet mill to separate the fruit and the bean before fermentation. He lives on the farm with his wife and five dogs, who operate as an early warning system to any visitors.

Tasting Notes:
Fig, Honey, Plum, Dark Chocolate

Tasting Notes:
Peach, Citrus, Floral

Jhon Wilson Poveda Microlot


RegionAcevedo, Huila

Farmer/producerJhon Wilson Poveda

VarietalsCastillo, F6, Caturra

Altitude1829 meters above sea level

Farm Size4 Hectares

Processing Method: Washed processed at the farm with 20-26 hours of fermentation.

Jhon Poveda’s micro-lot is an exceptionally vibrant and clean coffee, sparkling with citrus and floral notes.  It also placed in the top ten of the Acevedo cup, a coffee quality competition held in Huila, Colombia, and organized by two fantastic importing companies, Collaborative Coffee Source, and Fairfield Trading.  Competitions at origin are an important way of identifying exceptional coffees, and allowing producers to both be rewarded with higher after-dotss for their crops and to differentiate themselves and develop their reputations.

Jhon Poveda (not a spelling mistake!) is strict about picking only fully ripe coffee cherries. He pulps them immediately, ferments them for 20-26 hours, then washes them with water from his own spring. He has built a raised structure with drying beds so his beans will dry evenly and are protected from rain. Poveda believes that “coffee handling requires patience and investment.” He plans to use his coffee profits and winnings from the Acevedo cup to improve his wet processing installation and make home improvements so his family will be more comfortable.




VarietalsHeirloom Varieties

Altitude1800-2100 meters above sea level

Farm Size4 Hectares

Processing Method: Washed Processed; dried on raised beds

Limu-Gera is not your typical washed processed Ethiopian. While it is super sweet and transparent – hallmarks of the origin – it is a powerhouse, with more berries than florals and herbs. Limu-Gera comes to us by way of Keffa Coffee, a Baltimore based importer founded by Samuel Demisse in 2006.  Born and raised in Agaro, Ethiopia to a family in the coffee industry, Demisse and Keffa Coffee are fully invested and committed to the growth of specialty coffee. They work with partners at origin who treat their workers well and pay them a higher than average wage, ensuring that the end product is of the highest quality. Samuel is a veteran of the US coffee competition circuit and has a legendarily sharp palate; our own Aaron MacDougall became friends with him through literally cupping side-by-side at the US Cup Tasters regionals, and US quarter and semi-finals.

This coffee is from a collective of farmers in the Gera district, near the city of Djimma. The area is known for its cooler, wetter weather, which leads to well irrigated coffee plants. The shade from the surrounding forest and the cool weather allow the fruit to mature slowly, creating a fuller flavored coffee. These coffees are hand picked, then pulped, washed, and dried on raised beds.

Tasting Notes:
Mixed Berries and Sweet Lemon Tea

Tasting Notes:
Sweet Candy, Caramel, Bright Citrus, Banana

Frontera de Acevedo EA Process Decaf


RegionAcevedo, Huila


Altitude1400-1500 meters above sea level

Farm Size4 Hectares

Processing Method: Washed Process, Sugar Cane EA Decaffeination

This coffee is almost certainly different from any other decaffeinated coffee you’ve tried.  It is delicious and syrupy sweet, reminding us of taffy and possibly bananas.  It is also bright, with a very clear citrus note.  There is no doubt it could go head to head with many fine caffeinated coffees.

Our decaf coffee comes to us again by way of Collaborative Coffee Source and the Acevedo region of Huila, Colombia. This blend is the result of many farmers hands, all excited to create specialty coffee. While this coffee isn’t from a particularly high elevation – 1,400 to 1,500 meters above sea level – their proximity to the jungle means the nights are very cool. Therefore, the coffee matures more slowly, cupping more like a coffee produced at 1,800 meters above sea level in Colombia.

This coffee was decaffeinated at origin using the natural Sugar Cane Ethyl Acetate (EA) process. Ethyl Acetate, the solute used to dissolve caffeine during the process, is derived from fermenting Colombian grown sugar cane. After washing and steaming the beans to open their cell structure, they are washed in an ethyl acetate bath to extract the caffeine. After draining away the ethyl acetate and washing the beans a second time, they are dried back to the 11-12% moisture with which they started. This process does not remove the distinct and intricate flavors of the coffee. In fact, it is found to add sweetness!

Nuevo Horizonte


RegionAcevedo, Huila

Farmer/producerFarin Useche, Julian Castro, John Jane Ramirez

VarietalsColombia, Caturra, Castillo

Altitude1400-1600 meters above sea level

Processing Method: Washed Process

We are very happy to be roasting this coffee from Collaborative Coffee Source and the Acevedo region of Huila, Colombia! CCS specializes in connecting quality focused coffee producers and roasters, creating transparent, long term relationships at all levels. In Acevedo, it’s CCS’s relationship with their importing partner, Alejandro Renjifo, and his “man on the ground” Eduardo Sanchez that brings us so many wonderful coffees from this region. While Renjifo champions specialty coffee and livable wages for coffee farmers, Sanchez works hand in hand with the farmers to encourage and educate them on the best practices for quality coffee.

Nuevo Horizonte is a Hamlet in Acevedo, a micro-region where the farms whose beans make up this blend are located. While single farmer lots of coffee are of great interest to coffee enthusiasts, community lots also fill an important role.  Many farms are small and do not produce a sufficient amount of coffee to allow importers to feature them as micro-lots, or aren’t sufficiently distinct to justify the high cost of separating them out as micro-lots. These coffees can be combined to create community lots that still fully express the region in which the coffee was grown, and allowing these small stake farmers access to the higher differentiated pricing of the specialty market. A thoughtful community lot will represent the flavors that come from each farm and create something that is often greater than the sum of its individual parts.

Tasting Notes:
Floral, Citrus, Caramel, Dark Chocolate