This Ethiopian coffee is sourced from the Derikocha wash station, which is located in the Guji Zone of Oromia and is owned and operated by Ashenafi Woressa. Around 650 producers living in the surrounding communities produce this amazing coffee. Ripe cherries are delivered the Derikocha wash station where they are sorted, immediately placed on raised beds, and dried for 15 to 20 days. Raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage. Once dried, the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export. We roast these indigenous cultivar beans with care in small batches in our home to bring out the notes of berries, lemon zest, and chocolate.

Did you know that a big portion of the world’s orchids can be found in the beautiful country of Colombia? This country is also well known for its specialty coffee. In Colombia there are 560,000 coffee producing families, 96% are small producers of only 1.3 hectares. Juan Chamorro is one of those producers! His farm is in Belen de Umbria, a little town in Risaralda state, which is in “EJE CAFETERO” or the coffee region of Colombia. This particular coffee is a Caturra variety bean that is grown at 1,850 meters above sea level and wet processed by Juan on site at his farm. We purchase these amazing beans through a direct trade relationship with Colombian Coffee Hunter, and roast them in very small batches in Texas. Our roasting process brings out the blackberry, milk chocolate, caramel, and almond notes.

This Mexican coffee is a Catimor variety bean, that is high grown, from Finca La Chilana in Chiapas, which is one of Mexico’s leading coffee regions due to its rich volcanic soil and several micro-climates. This coffee is grown at altitudes between 1000 and 1,250 meters, and is characterized by large bean sizes and a round, balanced cup. Washed is also known as “Wet Process” which means ripe cherries are de-pulped to remove the outer skin then fermented for 12-18 hours depending on ambient conditions, after which it is fully washed with clean water in grading channels to remove the remaining mucilage. The parchment is raked and turned periodically on patios to ensure a consistent drying process until the optimum moisture content of 12% has been reached to complete the process. We purchase these beans through fair trade partners and then roast them with honor in small batches in our home to bring out the notes of vanilla, toffee, nut, and chocolate.

This Nicaraguan coffee we source and roast is a Caturra variety bean from the mountains of Jinotega, Nicaragua. In 1929, Don Felipe began growing Arabica coffee on his farm. Over the years, his family has perfected his processes ensuring the finest specialty coffee is produced. The farm’s future is safeguarded with sustainable practices and they are committed to the highest social, economic and environmental standards for their fellow Nicaraguans. Protected from the sun by a canopy of shade trees, the high mountain grown coffee cherries ripen slowly enhancing their pleasant flavor. Harvested by hand, the cherries are wet milled daily with spring water. The seeds of the cherries, or beans, are naturally dried in the fresh air and strong sun. The dried green beans are exported directly to Texas for roasting. We purchase this Caturra variety bean directly from the family and roast it in small batches to bring out the rich flavors.