Tomas Ovalle

  • CountryPeru

  • RegionLa Convencion, Cusco

  • FarmersTomas Ovalle & Carlota Serrano

  • HarvestJune-August

  • Varietals

    Typica, Bourbon, Mundo Novo, Gran Colombia, Catimor, Maragogype

  • Altitude

    2000-2300 meters (6560-7545 ft) above sea level

  • Processing Method

    Fully washed coffee, dry ferment 20-24 hours, dried on raised beds

Campesino Mateo has brought us yet another meticulously prepared Peruvian coffee, also from the Cusco region. Carlota and Tomas (they are married!) grew up farming and now have various plots where they cultivate coffee. All of their coffee is farmed from 2000 meters and above, including the highest plot in the La Convencion, Cielopunkuyoq (Doorway to Heaven). One must climb 45 degree slopes up to the peak of Cielopunkuyoq! But the climate is ideal for coffee, with moderately hot days that turn into cooler nights. Below 2000 meters, the family grows sugar cane, chirimoya, bananas, and other fruits.

Fig, Plum, Dark Chocolate; a versatile crowd pleaser

Tomas Ovalle

  • CountryPeru

  • RegionLa Convencion, Cusco

  • FarmersTomas Ovalle & Carlota Serrano

  • HarvestJune-August

  • Varietals

    Typica, Bourbon, Mundo Novo, Gran Colombia, Catimor, Maragogype

  • Altitude

    2000-2300 meters (6560-7545 ft) above sea level

  • Processing Method

    Fully washed coffee, dry ferment 20-24 hours, dried on raised beds

Campesino Mateo has brought us yet another meticulously prepared Peruvian coffee, also from the Cusco region. Carlota and Tomas (they are married!) grew up farming and now have various plots where they cultivate coffee. All of their coffee is farmed from 2000 meters and above, including the highest plot in the La Convencion, Cielopunkuyoq (Doorway to Heaven). One must climb 45 degree slopes up to the peak of Cielopunkuyoq! But the climate is ideal for coffee, with moderately hot days that turn into cooler nights. Below 2000 meters, the family grows sugar cane, chirimoya, bananas, and other fruits.

Fig, Plum, Dark Chocolate; a versatile crowd pleaser

Tasting Notes: Brown Sugar, Nougat, Peach & Milk Chocolate

Bourbon variety separation

Patricia Perez

  • CountryGuatemala

  • RegionAgua Dulce, Huehuetenango

  • VarietalsBourbon

  • Farmers

    Patricia Perez on El Diamanto, her 5 hectare farm

  • Altitude

    1950 meters above sea level (the uppermost portion of El Diamante)

  • Processing Method

    Washed, soaked for almost 40 hours after de-pulping, re-washed & fermented for another 12 hours; sun dried on raised beds.

Patricia Perez’s all Bourbon variety separation comes to us from Onyx Coffee Importers. Both “Paty” and “Onyx” are well beloved in the upper echelons of the specialty coffee world for the outstanding quality and consistency of their work, as well as their kind hearts and thoughtfulness. Patricia is a single mother, working with her mother, and the quality of her coffee is truly fantastic. We were highly impressed with the the meticulousness with which the coffee had been produced and sorted: it is ultra fresh, uniform (amazing screen size sort), and beautiful to behold.

This is a delicious coffee that we think everyone will love. It is a classic “morning cup”, with the wonderful caramels and chocolates that we associate with many Central American and Bourbon variety coffees. Yet it also has a very delicate peach-like note that runs through the coffee, lending structure to the sweetness and richness of the cup. And the meticulous preparation and long soak in the fermentation tank allow these flavors to shine through in hi-resolution. We are running this as our house espresso as it is so sweet and balanced, as well as putting it on drip as it is such an all-around winner.

Patricia Perez

  • CountryGuatemala

  • RegionAgua Dulce, Huehuetenango

  • VarietalsBourbon

  • Farmers

    Patricia Perez on El Diamanto, her 5 hectare farm

  • Altitude

    1950 meters above sea level (the uppermost portion of El Diamante)

  • Processing Method

    Washed, soaked for almost 40 hours after de-pulping, re-washed & fermented for another 12 hours; sun dried on raised beds.

Patricia Perez’s all Bourbon variety separation comes to us from Onyx Coffee Importers. Both “Paty” and “Onyx” are well beloved in the upper echelons of the specialty coffee world for the outstanding quality and consistency of their work, as well as their kind hearts and thoughtfulness. Patricia is a single mother, working with her mother, and the quality of her coffee is truly fantastic. We were highly impressed with the the meticulousness with which the coffee had been produced and sorted: it is ultra fresh, uniform (amazing screen size sort), and beautiful to behold.

This is a delicious coffee that we think everyone will love. It is a classic “morning cup”, with the wonderful caramels and chocolates that we associate with many Central American and Bourbon variety coffees. Yet it also has a very delicate peach-like note that runs through the coffee, lending structure to the sweetness and richness of the cup. And the meticulous preparation and long soak in the fermentation tank allow these flavors to shine through in hi-resolution. We are running this as our house espresso as it is so sweet and balanced, as well as putting it on drip as it is such an all-around winner.

Tasting Notes: Brown Sugar, Nougat, Peach & Milk Chocolate

Bourbon variety separation

Qonqona

  • CountryEthiopia

  • District/ZoneBensa, Sidama

  • MillQonqona

  • Varietals

    Primarily Mikicho (Gesha-like) & Setami, with other indigenous heirloom coffees

  • Altitude

    1700-2100 meters above sea level

  • Processing Method

    Special preparation natural, sun dried on raised beds

Qonqona (pronounced “khon-khon-a”) is special, something you’ll realize immediately upon grinding. This will be an eye opener to anyone who thinks that all coffees taste the same, or doesn’t believe that coffee can actually taste like fruit, let alone berries!

Qonqona is a natural processed coffee, meaning that after picking the fruit has been allowed to dry on the seed, imparting the coffee with both additional sweetness and fruited notes. But the care with which this coffee was picked and processed sets it apart from other natural coffees, earning the designation “special prep”. Pickers were paid to pick the ripest cherries, and then – unlike most naturals – the whole fresh cherries were soaked in washing tanks for several hours to skim and remove “floaters”, low density and defective beans. Then the cherries were sun dried on raised beds, and sorted by hand. When dry, the coffee was processed using state of the art equipment, including density, optical and laser sorters. The resultant coffee is incredibly sweet, fruit-forward and transparent.

We are doubly excited to share this coffee as it comes to us via Emily and Michael McIntyre, the amazing family behind Catalyst Coffee Consulting. Catalyst does on-the-ground work only in Ethiopia and is committed to helping coffee producing communities improve not only the quality of their coffee, but their lives as well. Aaron was introduced to Emily and Michael by David Wilson, a Q-Grader friend working at De La Gente in Guatemala, and felt an immediate kinship to them when they met for the first time this past April at SCA in Seattle. We’re really proud to be representing their work here in Cambridge, MA!

Bursting with Ripe Berries and Dark Cherry Cordials

Qonqona

  • CountryEthiopia

  • District/ZoneBensa, Sidama

  • MillQonqona

  • Varietals

    Primarily Mikicho (Gesha-like) & Setami, with other indigenous heirloom coffees

  • Altitude

    1700-2100 meters above sea level

  • Processing Method

    Special preparation natural, sun dried on raised beds

Qonqona (pronounced “khon-khon-a”) is special, something you’ll realize immediately upon grinding. This will be an eye opener to anyone who thinks that all coffees taste the same, or doesn’t believe that coffee can actually taste like fruit, let alone berries!

Qonqona is a natural processed coffee, meaning that after picking the fruit has been allowed to dry on the seed, imparting the coffee with both additional sweetness and fruited notes. But the care with which this coffee was picked and processed sets it apart from other natural coffees, earning the designation “special prep”. Pickers were paid to pick the ripest cherries, and then – unlike most naturals – the whole fresh cherries were soaked in washing tanks for several hours to skim and remove “floaters”, low density and defective beans. Then the cherries were sun dried on raised beds, and sorted by hand. When dry, the coffee was processed using state of the art equipment, including density, optical and laser sorters. The resultant coffee is incredibly sweet, fruit-forward and transparent.

We are doubly excited to share this coffee as it comes to us via Emily and Michael McIntyre, the amazing family behind Catalyst Coffee Consulting. Catalyst does on-the-ground work only in Ethiopia and is committed to helping coffee producing communities improve not only the quality of their coffee, but their lives as well. Aaron was introduced to Emily and Michael by David Wilson, a Q-Grader friend working at De La Gente in Guatemala, and felt an immediate kinship to them when they met for the first time this past April at SCA in Seattle. We’re really proud to be representing their work here in Cambridge, MA!

Bursting with Ripe Berries and Dark Cherry Cordials

Tasting Notes: Passionfruit and Lemon Custard

Los Yoyos

  • CountryHonduras

  • RegionSanta Barbara

  • VarietalsParainema

  • Farmer

    Eulogio Martinez on his .7 hectare specialty farm

  • Altitude

    1350-1400 meters above sea level

  • Processing Method

    Washed & meticulously dried on raised beds

Los Yoyos is somewhat of a legendary coffee and deservedly so. It won the Honduran Cup of Excellence in 2015, and we feel lucky to have procured some of this extremely limited lot. When Aaron cupped this coffee at the Collaborative Coffee Source event at this year’s Specialty Coffee Association convention, he was shocked by the florality of its fragrance and its amazing taste profile – and the rush of roasters hoping to lock down a supply then and there. The coffee doesn’t disappoint: it is one of the most beautifully processed coffees that Aaron has ever seen and most delicious and distinctive coffees he’s ever tasted. Eulogio Martinez comes from a long line of coffee producers, and has experienced the ravages of nature when his parents lost their coffee farm to Roya, a fungus also known as leaf rust. This experience, his farm’s proximity to the jungle – with its rain and humidity – and the altitude of his farm has made Eulogio extremely focused on meticulous processing and it shows. He is also driven by his love of good coffee, work ethic, competitive nature and desire to improve, and of course drive to provide a sustainable life for his large family.

Los Yoyos

  • CountryHonduras

  • RegionSanta Barbara

  • VarietalsParainema

  • Farmer

    Eulogio Martinez on his .7 hectare specialty farm

  • Altitude

    1350-1400 meters above sea level

  • Processing Method

    Washed & meticulously dried on raised beds

Los Yoyos is somewhat of a legendary coffee and deservedly so. It won the Honduran Cup of Excellence in 2015, and we feel lucky to have procured some of this extremely limited lot. When Aaron cupped this coffee at the Collaborative Coffee Source event at this year’s Specialty Coffee Association convention, he was shocked by the florality of its fragrance and its amazing taste profile – and the rush of roasters hoping to lock down a supply then and there. The coffee doesn’t disappoint: it is one of the most beautifully processed coffees that Aaron has ever seen and most delicious and distinctive coffees he’s ever tasted. Eulogio Martinez comes from a long line of coffee producers, and has experienced the ravages of nature when his parents lost their coffee farm to Roya, a fungus also known as leaf rust. This experience, his farm’s proximity to the jungle – with its rain and humidity – and the altitude of his farm has made Eulogio extremely focused on meticulous processing and it shows. He is also driven by his love of good coffee, work ethic, competitive nature and desire to improve, and of course drive to provide a sustainable life for his large family.

Ndundu AB

  • CountryKenya

  • VarietalsSL-28 & SL-34

  • Region

    Gatundu town, Kiganjo, Thika District

  • Farmer

    Patrick Kariuki, Ndundu Coffee Factory

  • Altitude

    1900 meters above sea level

  • Processing Method

    Kenyan washed (long soak) & sun dried on drying tables

Ndundu AB is a lovely Kenyan coffee – syrupy, sweet, full of rich dark fruits, but much more balanced and floral than most. Fans of Kenyan coffees will be delighted, and Ndundu is so well rounded and approachable that it is absolutely delicious as an everyday coffee. Ndundu Coffee Factory works with the Thiririka Farmers Cooperative Society, comprised of 350 active small crop farmers, located in an area that traditionally grows tea. The soil here is red and coffee production is labor and resource intensive. Compounding the problems, Thika is poor, with challenging infrastructure issues. Despite all of this, Gatundu’s farmers manage to produce world-class coffee.

Tasting Notes: Blackberry, Mango, Prune

Ndundu AB

  • CountryKenya

  • VarietalsSL-28 & SL-34

  • Region

    Gatundu town, Kiganjo, Thika District

  • Farmer

    Patrick Kariuki, Ndundu Coffee Factory

  • Altitude

    1900 meters above sea level

  • Processing Method

    Kenyan washed (long soak) & sun dried on drying tables

Ndundu AB is a lovely Kenyan coffee – syrupy, sweet, full of rich dark fruits, but much more balanced and floral than most. Fans of Kenyan coffees will be delighted, and Ndundu is so well rounded and approachable that it is absolutely delicious as an everyday coffee. Ndundu Coffee Factory works with the Thiririka Farmers Cooperative Society, comprised of 350 active small crop farmers, located in an area that traditionally grows tea. The soil here is red and coffee production is labor and resource intensive. Compounding the problems, Thika is poor, with challenging infrastructure issues. Despite all of this, Gatundu’s farmers manage to produce world-class coffee.

Tasting Notes: Blackberry, Mango, Prune

Tasting Notes: Floral, Peach, Sweet Lemon, Bergamot

Kochere

  • CountryEthiopia

  • RegionYirgacheffe

  • Varietals

    Heirloom varieties, primarily believed to be Kurume

  • Farmer

    Heleanna Georgalis, Moplaco

  • Altitude

    1800-2100 meters above sea level

  • Processing Method

    Washed for 48-72hrs, sun dried on raised beds

Kochere is a classic beauty from Yirgacheffe and more than a little reminiscent of a “Gesha” coffee. Freshly ground Kochere smells of honeysuckle, and in the cup, sparkles with a refreshing note of sweet citrus, like a light lemon soda. It also has one of the clearest notes of bergamot that any of us have ever tasted in a coffee. Kochere started its life in the Ethiopian Commodities Exchange (ECX), and was purchased by Heleanna Georgalis, a fourth generation Ethiopian coffee exporter and the owner of Moplaco, an exporter known for selling the highest quality Ethiopian coffees. Heleanna was born in East Harrar, but was forced to flee Ethiopia to Europe as a child in the face of civil war. After a career in finance, Heleanna returned to Ethiopia in 2008 to assume leadership of Moplaco after the sudden passing of her father, its founder. Heleanna has thrown herself into the business and is now at the forefront of Ethiopia’s coffee agricultural and processing technology; after purchasing this lot from the ECX, Moplaco meticulously re-sorted and separated it to create this exquisite and limited Kochere lot.

Kochere

  • CountryEthiopia

  • RegionYirgacheffe

  • Varietals

    Heirloom varieties, primarily believed to be Kurume

  • Farmer

    Heleanna Georgalis, Moplaco

  • Altitude

    1800-2100 meters above sea level

  • Processing Method

    Washed for 48-72hrs, sun dried on raised beds

Kochere is a classic beauty from Yirgacheffe and more than a little reminiscent of a “Gesha” coffee. Freshly ground Kochere smells of honeysuckle, and in the cup, sparkles with a refreshing note of sweet citrus, like a light lemon soda. It also has one of the clearest notes of bergamot that any of us have ever tasted in a coffee.

Kochere started its life in the Ethiopian Commodities Exchange (ECX), and was purchased by Heleanna Georgalis, a fourth generation Ethiopian coffee exporter and the owner of Moplaco, an exporter known for selling the highest quality Ethiopian coffees. Heleanna was born in East Harrar, but was forced to flee Ethiopia to Europe as a child in the face of civil war. After a career in finance, Heleanna returned to Ethiopia in 2008 to assume leadership of Moplaco after the sudden passing of her father, its founder. Heleanna has thrown herself into the business and is now at the forefront of Ethiopia’s coffee agricultural and processing technology; after purchasing this lot from the ECX, Moplaco meticulously re-sorted and separated it to create this exquisite and limited Kochere lot.

Tasting Notes: Floral, Peach, Sweet Lemon, Bergamot

Duromina

  • CountryEthiopia

  • RegionJimma

  • VarietalsHeirloom varieties

  • Farmer

    Duromina Cooperative, Kata Mudaga Union

  • Altitude

    1980-2200 meters above sea level

  • Farm Size2.5 Hectares (6 acres)

  • HarvestJune-August

  • Processing Method

    Washed, sun dried on raised beds

Duromina is another stunner from Ethiopia, with amazing candy sweetness, clarity and limeade like brightness. Its punchy and engaging! The Duromina Coop is comprised of 329 farmers, including 53 women. Duromina Coop banded together in August of 2016 with 34 other Jimma-based cooperatives to form the Kata Mudaga Union, with the goal of enhancing household income for its farmer-members and further contributing 10% of revenue to local social projects (including building schools, constructing roads, improving the water supply).

Tasting Notes: Key Lime Pie, Thyme

Duromina

  • CountryEthiopia

  • RegionJimma

  • VarietalsHeirloom varieties

  • Farmer

    Duromina Cooperative, Kata Mudaga Union

  • Altitude

    1980-2200 meters above sea level

  • Farm Size2.5 Hectares (6 acres)

  • HarvestJune-August

  • Processing Method

    Washed, sun dried on raised beds

Duromina is another stunner from Ethiopia, with amazing candy sweetness, clarity and limeade like brightness. Its punchy and engaging! The Duromina Coop is comprised of 329 farmers, including 53 women. Duromina Coop banded together in August of 2016 with 34 other Jimma-based cooperatives to form the Kata Mudaga Union, with the goal of enhancing household income for its farmer-members and further contributing 10% of revenue to local social projects (including building schools, constructing roads, improving the water supply).

Tasting Notes: Key Lime Pie, Thyme

Tasting Notes: Fig, Honey, Plum, Dark Chocolate

Pablo Champi

  • CountryPeru

  • RegionCusco, Saxsara Valley

  • HarvestJune-August

  • Farm Size2.5 Hectares (6 acres)

  • Varietals

    Red & Yellow Bourbon, Red & Yellow Caturra, Typica

  • Farmer

    Pablo Champi, Rak'iraqayoq

  • Altitude

    2300-2400 meters above sea level

  • 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.

Pablo Champi

  • CountryPeru

  • RegionCusco, Saxsara Valley

  • HarvestJune-August

  • Farm Size2.5 Hectares (6 acres)

  • Varietals

    Red & Yellow Bourbon, Red & Yellow Caturra, Typica

  • Farmer

    Pablo Champi, Rak'iraqayoq

  • Altitude

    2300-2400 meters above sea level

  • 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

Frontera de Acevedo EA Process Decaf

  • CountryColombia

  • RegionAcevedo, Huila

  • Farm Size4 Hectares

  • VarietalsMixed

  • Altitude

    1400-1400 meters above sea level

  • 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!

Tasting Notes: Caramel, Banana Toffee

Frontera de Acevedo EA Process Decaf

  • CountryColombia

  • RegionAcevedo, Huila

  • Farm Size4 Hectares

  • VarietalsMixed

  • Altitude

    1400-1400 meters above sea level

  • 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!

Tasting Notes: Caramel, Banana Toffee

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