**This coffee roasts to order on Tuesday of each week**

 

Baroida Estate was founded by Ben Colbran in the 1960’s and today is run by his son Nicol. The name ‘Baroida’ comes from the Baroida spirit, believed by locals to reside in a large rock sitting in one of the main rivers flowing through the estate.

 

Meticulous separation for quality control helps maintain the high quality of the estate’s coffee. After careful sorting, cherry is pulped on disk puplers. Then it dry-ferments in vats for approximately 36 hours. Water is pumped into the vats in a circular motion to naturally agitate the coffee and remove any remaining mucilage. Coffee is then sun-dried on tarps, where it is turned regularly to ensure even drying.

 

This coffee has a super buttery mouthfeel – paired with maple, honey, and lightly pungent forest tones. It’s one of those coffees that will keep you coming back for more! The texture, round acidity, and balance all make this a high-quality cup.

 

 

Farmer: Colbran family

Origin: Eastern Highlands, Papua New Guinea

Variety: Mundo Novo

Process: Washed

Altitude: 1,700-1850 masl

Tasting Notes: Buttery Maple, Sandalwood, and Herbal

 

 

**This coffee roasts to order on Tuesday of each week**

 

Cafe La Sierrita is a coffee comprised of producers within the Giraldo region of Antioquia. The lot is carefully constructed at the buying station, with every single lot individually cupped various times before being included. The first time a coffee is cupped is when the producer brings a sample or lot down to the buying station. Upon initial approval, the lot is packed in grain-pro and a new sample is taken and brought back to the main lab in Medellin, where a full physical and cup quality analysis is performed. Upon approval, the actual lot is delivered to the mill where it is cupped a third time to ensure consistency in regards to previous analyses. Antioquia has historically been known as a volume region, but in fact has the same capability of producing high-quality coffees found in the rest of the country. Cafe La Sierrita represents the hard workd of dedicated producers whom are fairly compensated with the highest prices in town. This is the 2nd year we have sourced this coffee.

 

Farmer: Various small producers

Origin: Giraldo, Antioquia, Colombia

Variety: Caturra, Colombia, Castillo

Process: Washed

Altitude: 1,700-2,200 masl

Tasting Notes: Baked Apple, Brown Sugar, and Cinnamon

 

**This coffee roasts to order on Tuesday of each week**

 

Finca El Jutal is located in western Honduras and run by Salvador Santos Martinez. The farm consists of a total of 2.8 hectares and includes the production and harvesting of basic grains, vegetables, poultry, wild blackberry, peaches, and livestock. In the 21 years of producing coffee, mostly what Salvador has produced in the past has been commercial grade coffee, as he never had access to proper technical support or access to specialty markets. However, in 2008, still without technical assistance and with the desire to persevere, he planted the most recent varieties and has had success over the past few years. His neighbors took note to how his varieties were producing at that elevation and they themselves also decided to start growing them. However, the region is still very remote and they use mules to bring the coffee to town. At Finca El Jutal, everything is done in the family in order to help reduce labor costs and improve profits at the farm level.

This coffee was proudly sourced from our partners at The Coffee Quest.

 

 

Farmer: Salvador Santos Martinez

Origin:Belen Gualcho, Ocotepeque

Variety: IHCAFE 90

Process: Honey

Altitude: 1,600 masl

Tasting Notes: Plum, Cherry Cola & Caramel

 

 

**This coffee roasts to order on Tuesday of each week**

 

The Kibingo Washing station was built in 1986 in the Kayanza province of northern Burundi. The name ‘Kibingo’ comes from the Kirundi word ‘urubingo’ which means ‘reeds’. Reeds were planted along the river that runs through the washing station to contain the water and to prevent the surrounding soils from eroding. This washing station collects cherries from over 2,750 local coffee farmers spread over the 18 neighboring hills. During the harvest season Kibingo processes more than 650 tons of coffee. This coffee is a fruit bomb that is sure to delight. You’ll find lively aromatics of bubblegum, raspberry, and quite a rainbow of flavors: strawberry, raspberry, tangerine, white grape, and floral tones. In addition to being incredibly yummy, sales from this coffee have contributed to farmers in a few specific projects: livestock distribution, health insurance, and solar panel installation.

 

Sourced from Sucafina North America via Greenco Exporters.

 

 

Farmer: Kibingo Washing Station

Origin: Kayanza region, Burundi

Variety: Various

Process: Natural

Altitude: 1893 masl

Tasting Notes: Strawberry, Tangerine, and Floral

 

 

A classic French Roast with smooth, smoky, and bold flavors.

 

Origin: China

Tasting Notes: Earthy, Chocolate