For our debut GEM, we blended three varieties from Finca El Puente. Though grown on the same farm, each variety was meticulously managed—harvested, processed, sampled, and exported—separately. While each variety showcased unique attributes worthy of separation, we later found that combining them at the roastery created an exquisite cup. This discovery led to the release of GEM 001, showcasing the continuous refinement behind excellent coffee.

Specialty coffee thrives on distinction, but sometimes less is more. At Counter Culture, we’re embracing the idea that reducing waste can elevate our product and services. Our partners, Moises and Marysabel, are shining examples of this approach. They not only strives for quality through initiatives like years-long coffee variety trials, but also integrate efficiency practices like reducing water usage and utilizing the ambient heat of their coffee dryers. Their commitment to continuous improvement aligns with our mission to constantly pursue coffee perfection through curiosity and refinement.

Inspired by this philosophy and our success with GEM 001, this year, we proposed creating a GEM directly at the source. Moises and Marysabel developed a blend of 50% Gesha, 30% Batian, and 20% Java and processed the coffees together. The resulting coffee exhibits vibrant tangerine notes, delicate floral aromatics, and a rich almond sweetness. 

GEM 006 is a testament to collaboration across the coffee supply chain. Join us in celebrating this creation.