Archive of Our Offerings
Each month we feature a special coffee, focusing on the producer of that coffee. We highlight their efforts and innovations. Here are past offerings to give you an idea of what to expect and who we work with.
Finca Los Angeles, El Salvador
So we love El Salvador. At the beginning of this year we were visiting and making buying selections (and surfing and catching up with friends) and we caught wind of a group specifically working with smallholder producers. That group is known as Los Naranjos Cafe. Started by friends and longtime coffee professionals David, Sigfredo, and Manuel, they acquired some new land and launched a school for farm managers, called RENACER. “This school seeks to implement sustainable practices to preserve the soils and innovate processing methods in order to help small producer improve their quality and export their coffees.” Los Naranjos has a brand new mill that processes all the coffees and two farms that showcase their sustainable agricultural techniques. Finca Los Angeles, the farm that provided this Washed Pacamara, has become a wonderful example of what RENACER can help producers achieve. After completely renovating and replanting in 2017, Finca Los Angeles achieved a 5th place finish at the 2020 El Salvador Cup of Excellence (that’s pretty huge). The farm was a beautiful model of healthy agriculture and the coffee tastes equally excellent.
Finca Las Brisas, El Salvador
This offering represents the first anniversary of our launch! It couldn’t be a more appropriate one. We celebrate a year of our subscription and a new year of harvest. We decided to feature the same variety (Parainema) from Carlos Pola that we did last October to better highlight the seasonality of coffee. Not only do we find it in a producer’s best interest to buy consistently year after year at a premium, but we are stoked on this coffee! The cup quality has improved over last year due to Pola’s systematic and careful approach to growing coffee within a thriving ecosystem. Sometimes it feels like Carlos focuses more on soil health and shade trees than the coffee trees themselves, but the amazing thing is that it pays off in coffee quality. The flavor of the coffee is a direct result of the health of the entire system. His tactics lend to developing maximum flavor potential from hybrid varieties like this one and we love to support hearty crops that can give more yield and financial security. We’re honored to call Carlos Pola our producer partner. And if you want to visit his farms, you let us know, and we’ll gladly bring you along.
Representing their first official US import as The Gihanga Project, our friends at Queen City Collective helped bring in a container of wonderful Rwandan coffees this year. The coffees are great, but the story behind them is even better. Queen City has been working with the Abakundakawa Cooperative for 5 years. The Gihanga Project has a huge focus on the strength of its women and has a couple of organizations dedicated to their livelihood. On top of this, progressive resource management and advanced pulp recycling methods set the Coop apart. Here’s a quote from Kevin in Rwanda: “Abakundakawa, meaning ‘those who love coffee,’ is a firmly established cooperative founded in 1999 since then, they have made significant and lasting changes in the local community. Including giving all members access to health insurance and providing them with cows every year since 2007. When a cow has a calf, it is given to a different member, and in this way, the number steadily increases. This improves family nutrition and gives the potential for a small additional income by selling any extra milk.” We feel great about supporting this project, but also the coffees are fantastic! We chose this natural Bourbon because it offers big red fruit sweetness and lingering body, while showcasing a classic earthy undertone that we’ve come to adore.
Mayra + Otto higueros
finca la unión, guatemala
In January we went to Guatemala to meet the Yepocapa Coffee team lead by Ryan Chipman and Abdiel Tax Illú. We visited a few of the smallholder farms in the region and saw first hand the type of support that Yepocapa Coffee is providing for its community. One of our farm stops was a more established operation run by Niece and Uncle team, Mayra and Otto Higueros. Our trip to their farm Finca La Unión was one of a kind and showed us that the Higueros are not just producing top-notch coffees, but are also taking care of their environment, innovating at every step, and providing support to their community. One of the stand-out coffees we tried from Finca La Unión was this Yellow Catuai. At its peak ripeness the cherries are a distinct yellow color, standing out from the other varieties on the farm. We are very happy with the quality of this coffee. As we hoped, it’s quite sweet, has a nice coating mouthfeel, and a pleasant orange acidity. This is the type of coffee that you could drink every single day. We’ll never forget the contagious smiles of Otto and Myra, and we certainly hope that you get a chance to try this Yellow Catuai and that it puts an equally special smile on your face as well.
Rosa pintado Castillo
rancho el carmen, Ecuador
Nicole was responsible for the import of quite a few Ecuador nano-lots this year, so we couldn’t resist another offering. Until recently we hadn’t tasted many Ecuadorian coffees. This coffee was imported through FAPECAFES, a group of cooperatives in Southern Ecuador. FAPECAFES has 1,200 farmer members and offers state-of-the art processing equipment for its members. This is crucial for smallholder farmers who do not have capital or access to the necessary equipment and end up being forced to sell at low prices to big mills. Rosa Pintado Castillo’s Rancho El Carmen is a 2-hectare (4.9 acre) farm located in the lush mountains of the Zamora-Chinchipe growing region. We are excited to support a small woman-owned farm, and are thankful to FAPECAFES for making this connection possible so that Rosa can receive a solid price for her coffees. We are lucky to have this delicious nano-lot.
finca soledad, Ecuador
We like to think of our coffee producers as super heroes. But when we say that Pepe Jijon has climbed to the peak of Mt. Everest, we are not exaggerating. Pepe is not only a dedicated coffee farmer, but an extremely well-traveled guide and mountaineer. He’s also enjoyed a career as a DJ, now you can find him playing sets for his coffee trees at the farm house. Maybe that’s part of the secret. The love and care that Pepe and his family put into their coffees is completely inspiring. Post harvest work is done by hand by the Jijon family. There is a contagious vibe of passion in the air at Finca Soledad. “Con Alma y Instinto” is a sort of tagline for the farm which is quite fitting. “Soul” and “Instinct” guide the operation. We can’t wait for subsequent visits and a long term relationship with the Jijon family. This nano-lot (44 lbs) is extremely clean and well-sorted. The aromas coming out of the roaster were like fresh waffle cone, sweet leather, and spices. The profile in the cup is quite welcoming and sweet with a great balance between spices and soft round red fruit. We already can’t wait for next year!
Ashenafi Argaw -
Forming a solid relationship in Ethiopia can be a lifelong endeavor. The exporting infrastructure there makes traceability very challenging. We were lucky enough to make friends with Steven Holt who owns a shop in Denver called Unravel. He has been working for years in Ethiopia with “Ninety Plus” coffee. As he moves into a new chapter professionally, Steven has tightened his bond with Ashenafi Argaw. As good friends, they’ve been able to continue moving very high quality coffees out of Ethiopia with integrity and top-notch quality. Buying coffee in cherry from from their farmers, total processing control is afforded to Ashenafi’s team. This coffee is an anaerobic honey process, meaning that after the cherry skin is de-pulped, the cherries are isolated from oxygen in a controlled tank. The outcome is a very nice flavor profile of tangerine and stone fruits (think Apricot). We found this coffee to be quite delicate yet juicy and quite refreshing.
El Crucero, Colombia
Little Owl - Denver, CO
If you’ve tried this coffee, you can taste it right now, just looking at the bag. That lingering winey strawberry note that stays for days. We’ve had a lot of experimentally processed coffees, but this one was new to us. A “fed-batch washed” process, meaning that fresh de-pulped cherry was added to the fermentation tank each day for 3 consecutive days. The initial coffee remained in the tank for 72 hours. The fermenting mass accepted new coffee (new sugars to feed on) each consecutive day. The result is pretty much absurd. A very memorable flavor profile that Little Owl referred to as “strawberry, cabernet sauvignon, and creamy”. We’re happy to support a forming relationship between these incredible Denver roasters and the Mustafa family in Pereira, Colombia. And hopefully we can make acquaintance next time we’re in Colombia. Relationships have to start somewhere!
Finca Las Brisas, El Salvador
Moru Coffee - Denver, CO
Ok. We love Carlos Pola. So here’s another coffee from his 2019 harvest. After successful exports to the UK and Asia in years past, 2019 marked Pola’s first export to the US. We were honored to help make this possible and also find roasters stateside that would be interested in his offerings. Moru coffee, co-owned by Kenneth Ruterbories, received and warehoused a few of the bags that we brought to Denver. Some of those were sold to other parties, and some stayed to be roasted and served in Moru’s new public-facing cafe. This is one of those coffees. It not only shows what Carlos Pola is capable of producing, but what comes out of wonderful partnerships. Such a juicy, well-balanced coffee with a rich body that’s full and lasting. We’re very proud to be connected with roaster and producer alike!
Jubilee Roasting Co - Denver, CO
After a recent trip to the Yepocapa region of Guatemala, we were very motivated to share this coffee. Ryan and Abdiel of Yepocapa Coffee have been working with small-holder producers in the area for the last 5 years. Their goal is to give market access to marginalized producers as well as empower them, helping to improve the quality and prices of their coffee. We met some of the most fantastic people with remarkable spirits. Many of the coffees were good, but more importantly they showed significant improvement over the previous harvest. We hope to support the producers of this region and the San Pedrana Cooperative for years to come. We haven’t even mentioned Jubilee yet! Besides the excellent roasting of our friend Josh, the folks at Jubilee exude good vibes. The sense of community is unrivaled. They are supportive and connected to their coffees, and aren’t afraid to pay high prices to the farmer. A truly special place with wonderful coffees!
Finca San Antonio, El Salvador
Roaster Share - Denver, CO
This is our first self-roasted offering! As a member of Roaster Share in Denver, Kevin rented time on a Diedrich IR-5 in order to develop the ideal roasting profile. Working closely with owner and founder Kenneth Ruterbories, we roasted and tasted and roasted and tasted until we brought out the best in this unknown hybrid coffee variety. Carlos Pola self-funded the transport of this particular coffee in order to share it with American coffee drinkers. From Carlos to you, we are just helping to make this communion possible. We know you’ll love the fudge-like body of this coffee. Our happiest roast profile brought out nice delicate acidity to round out one of our favorite coffees of the 2019 harvest cycle. Thanks Carlos Pola and Roaster Share!
Anny Ruth Pimental
Loma la Gloria, El Salvador
Manzanita Roasting - San Diego, CA
In San Diego we drank a few seasons of Anny Ruth’s coffees thanks to Bird Rock Coffee Roasters. We first met her at a meet and greet at Manzanita Roasting in August of 2017, and then the delicious coffees were backed by a really special personality. Anny took a serious interest in father’s farm near San Salvador about 8 years ago and strives for constant quality and improvements. Her dedication shows in this Red Bourbon. A coffee that wafts vibes of El Salvador and its best cups. Such a solid coffee. Round, smooth, sweet. Wonderful body and balance.
Finca Himalaya, El Salvador
Boxcar Coffee Roasters - Boulder, CO
“Moe” was one of the first coffee producers that we met in El Salvador. Moe has a strong focus on drying and processing coffees. He’s growing quite a few different varieties on 3 different farms in the Ataco region. Boxcar and Moe have been working together for 9 years and we celebrate their relationship with this offering. A parent of Pacamara, this Maragogype is a concord grape explosion! Full mouthfeel and sooo juicy. Thanks Boxcar and Moe for this special treat.
Finca las Brisas, El Salvador
Queen City Collective - Denver, CO
This coffee from Carlos Pola really highlights the extent of our endeavours. We facilitated the purchase of 4 different coffees from Carlos, and distributed to 5 roasters from Colorado to Montreal. This was our first offering and Carlos “Charlie” Pola will always be one of our strongest and deepest relationships. His attention to detail, obsession with soil health, and interest in innovation are among his greatest assets. This coffee roasted by Queen City Collective in Denver showcased amazing sweetness, a wonderful rich body, and flavors of ripe plum and peach. The Parainema variety doesn’t always provide the cup quality that Carlos was able to achieve with his careful procedures. We can’t wait to try more next year.