“The quality of coffee beans does not depend on itself, but on how we grow, process and brew it? Sourness and bitterness cannot be the criteria for judging good or bad. It depends on whether we know how to appreciate it? Similarly, life needs us to manage it well and learn to appreciate each other”
– Benson Ho C. B
THESE ARE THE COFFEE THAT WE ARE ROASTING
We currently have three different Green Beans in our stock that we are roasting for your pleasure… but we are expanding very soon with beans from Coast Rica and Peru
Batch #1: Columbian – Aponte Community
Batch #2: Ethiopian – Yirgacheffe Konga Washed
Batch #3: Brazil – Fazenda Soledade – Red Catuaí
Batch #5: Costa Rica – Hacienda Santa Anita blend
Led by fifth generation producer Enrique Carvajal alongside his father, Hacienda Santa Anita is a farm with roots dating back to 1850 that is now leading the way toward a sustainable future for coffee production in Costa Rica. The estate has on-site facilities for every part of the operation from harvest through packing the jute and GrainPro bags, maintaining control over the process every step of the way. Santa Anita has historically focused on more traditional Washed coffees, but recently there has been an increased focus on specialty microlots as well.
While Santa Anita can be characterized by its quality growing conditions—like volcanic soil, consistent humidity levels, and stable year-round temperatures—it’s the farm’s dedication to being an industry leader in sustainability that sets the operation apart. Santa Anita was the first farm to be certified Carbon Neutral in collaboration with the NAMA cafe initiative. The farm utilizes a 51 kW/h solar array which generates 85% of all electrical consumption needed for the administrative offices and mill combined. The farm also houses 5 hectares of conservation area on its grounds. Beyond just environmental sustainability, Santa Anita also has a robust social program for supporting the people who work there. The facilities for farm workers are very well maintained, with a focus on good health and living conditions for not only the hundreds of people employed by the farm, but for their immediate family as well.
This blend of green coffee underwent Washed processing.
Region: West Valley
The West Valley, or Valle Occidental, seems to have been created especially for coffee growing. Its altitudes of 800–1400 meters above sea level, humidity consistently near 81%, and an average temperature of 21°C are all factors that promote a plentiful, healthy crop. Valle Occidental typically experiences rain for about 160 days each year. The start of the dry season in November coincides with the beginning of the coffee harvest, which continues until February, often with a festive atmosphere during the Christmas holidays. Most local growers have small plantations and use sustainable agriculture and processing methods. All of these factors, from the climate to the producers, come together to produce Arabica beans with the balanced acidity and body for which West Valley coffee is world famous.
| Country | Costa Rica |
| Region | West Valley |
| Producer | Enrique Carvajal |
| Farm | Hacienda Santa Anita |
| Variety | Caturra, Catuai, Centroamericano, San Isidro 48 |
| Process | Washed |
| Harvest | February |
| Tasting notes | Caramel, Orange, Roasted nuts, Cacao nibs |
| Elevation | 1400 meters |
Batch #4: Peru – Finca Chirimoya Anaerobic Organic Blend
Finca Chirimoya was established in 2018 when a group of smallholder producers in Cajamarca, Peru partnered with a purpose to improve their coffee production and work to preserve and enrich the natural environment around them. Their collective efforts blend tradition with modern facilities, with each family updating their farms’ infrastructure while maintaining and sharing their individual institutional knowledge about the trade that has been passed through generations.
Members of Finca Chirimoya produce Organic certified coffees, and have undertaken sustainability efforts which have enriched the soil and further highlighted the essence of the region in each lot they deliver. To showcase this distinctive terroir, Finca Chirimoya have also established their own wet mill, centralizing post-harvest processing and where they utilize modern processing innovations to deliver clean and consistent coffees that celebrate their portion of Cajamarca.
This lot underwent Washed processing. Freshly harvested coffee cherries were fermented whole in sealed tanks for 24 hours before being pulped. The pulped coffee then was returned to the sealed containers, and fermented in an anaerobic environment again for another 36 hours. The fermented coffee was then fully washed, and dried on shaded beds for 7–10 days.
Region: Cajamarca
Cajamarca Department of Peru shares a border with Ecuador to the north, and the Peruvian Departments of Amazonas to the east, La Libertad to the south, and Lambayeque and Piura to the west. The Andes mountains run through Cajamarca, and the fertile soil and mineral deposits make agriculture, dairy farming, and mining principal economies of the region.
In the 15th Century, the Incan empire expanded into what is today the Cajamarca department and established their regional capital in the city of Cajamarca, today the capital of the department. The city of Cajamarca is one of the oldest cities in South America.
Coffee farming in Cajamarca is centered around the city of Jaen, high in the mountains. The western reaches of the Amazon Rainforest extend to Jaen and its environs. Cajamarca has thirteen provinces, many of which are criss-crossed by rivers flowing from high in Andes down to fertile river basins.
| Country | Peru |
| Region | Cajamarca |
| Producer | Smallholder Producers |
| Farm | Finca Chirimoya |
| Variety | Caturra, Catimor, Bourbon, Gesha |
| Process | Washed |
| Harvest | May–October |
| Tasting notes | Silky, Hazelnut, Green apple, Blood orange, Caramel |
| Elevation | 1758 meters |
Batch #3: Brazil – Fazenda Soledade – Red Catuaí
It all started in 1979, with a lot of dedication and affection João Ferreira da Silva and his wife Juscileide Blair Pereira started the cultivation in São Sebastião do Sacramento in the Manhuaçuregion. Twenty thousand seedlings were planted in two small blocks, one in Novo Mundo and the other in Catucai Vermelho (Red Catuaí). With more than forty years of experience, which is passed on to the third generation, Emerson Clayton Pereira Filho (grandson of João Ferreira) continues the production. Being a reference in quality, the farm is cultivated in a 100% artisanal way. The coffee plantations are planted on a contour line, protecting the springs. The cultivation of avocados is used to contain the winds and maintain the balance of the crops, and dried naturally/in the sun. Cultivating Yellow Catucai, New World and Red Catucai.
This batch of Red Catuaí have been Natural sun dried
Region: Minas Gerais – Zona da Mata Region – Manhuaçu
Brazilian coffee is a world reference. The State of Minas Gerais is the leading producer and responsible for most of the specialty coffee crops in the country. The high quality of its beans is due to a perfect combination of climate, altitude, fertile soil, and pure water.
Manhuaçu is considered one of the hub cities of coffee production in Brazil and features many farms open to guests. Besides coffee, Manhuaçu is 52 km from the Caparaó National Park, where the Pico das Bandeiras, the third highest peak in Brazil, is located. The region is also well known for those who practice bicycle tourism. Is there anything better than stopping for a cup of coffee between rides?
| Country | Brazil |
| Region | Minas Gerais – Manhuaçu |
| Producer | Fazenda Soledade |
| Farm | Single Farm |
| Variety | Red Catuaí – Arabica |
| Process | Natural/Sun Dried |
| Harvest | May |
| Tasting notes | Red ripe fruit, Almond, Caramel, Marzipan, Milk chocolate |
| Elevation | 850 to 1210 meters |
Batch #2: Ethiopian – Yirgacheffe Konga Washed
This coffee was produced by local smallholder producers in the Konga village, in the Yirgacheffe growing area of Ethiopia and processed at the Konga washing station. Konga washing station was established in 2002 and processes cherries from approximately 1200 local smallholder contributors to the mill.
This batch of Heirloom coffee underwent traditional Washed processing.
Region: Yirgacheffe
Gedeb is one of the districts, also called woredas, of the Gedeo zone, with the Kochere woreda to the west, Yirgacheffe woreda to the northwest, Bule woreda to the north, and the Oromia region to the south and east. The nearby Yirgacheffe woreda gives this coffee region its name.
Literally translated as “Land of Many Springs,” Yirgacheffe has the ideal topography, elevation, and water sources to produce and process exceptional coffees. This region is located inside of the Southern Nations, Nationalities, and People’s Region (SNNPR) of Ethiopia, which is home to 45 distinct people groups. Coffee farmers in Yirgacheffe are typically multi-generational small-scale landholders, sometimes farming only a few hectares. Most coffees in Yirgacheffe are sold as cherry to centralized washing stations that help further separate flavor profiles.
Yirgacheffe is considered by many to be the birthplace of coffee and the coffee trees grown in the region are a naturally occurring mix of heirloom varieties cultivated among other species in coffee gardens and coffee forests.
| Country | Ethiopia |
| Region | Yirgacheffe – Arabica |
| Producer | Smallholder Contributors to Konga Washing Station |
| Farm | Smallholder Farms |
| Variety | Local Mixed Heirloom |
| Process | Washed |
| Harvest | November–December |
| Tasting notes | Peach, Black Tea, Citrus, Red Grape |
| Elevation | 1925 meters |
Batch #1: Columbian – Aponte Community
The Inga community of Aponte is comprised of descendants of the ancient, pre-Hispanic Incas. During the period of conquest, they remained isolated high in the mountains that became their natural refuge. This community did not resume significant contact with the rest of Colombia until the second half of the nineteenth century. Unfortunately, in the 1990’s, contact was mostly criminal, and the Inga’s refuge became a place of cruelty. For years the tribe was forcibly involved in poppy and heroin production under the influence of guerrilla groups, drug traffickers, and paramilitaries. The once-peaceful mountains teemed with illegal plantations and violence, in which the Ingas were trapped until as recently as fifteen years ago.
In the last decade the mountains have become a safe zone for the Inga tribe, and illegal crops were eradicated to give way to a new culture: coffee! The Caturra variety has been planted in the Inga territory, on smallholder properties in the Resguardo Inga Aponte, at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly shedding nutrient-rich ash, makes for an exceptionally complex and sweet coffee.
Region – Nariño
Nariño is one of Colombia’s 32 Departments. It shares a southern border with Ecuador and is home to thousands of smallholder coffee producing families. Colombia’s three ranges of Andean mountains converge in Nariño, presenting ideal altitudes and fertile soil for high grown Arabica production.
Nariño’s particular geography and proximity to coastal and land borders have historically transformed it into a corridor for illicit trade routes, resulting in unwarranted violence against residents of remote mountain farms. Today, thanks to the particularly resilient and fearless spirit of Nariño’s farmers, the small region is a respected nucleus of coffee innovation.
| Country | Colombia |
| Region | Nariño |
| Producer | Aponte Community |
| Farm | Various Smallholder Farms |
| Variety | Caturra – Arabica |
| Process | Washed |
| Harvest | April–June |
| Tasting notes | Caramel, Brown Sugar, Citrus |
| Elevation | 2150 meters |
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