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Apollo$15.75 | 12 oz bag – subscription plans available from
$15.75| 12 oz bag / week
We are transfixed by Ethiopian coffees—Ethiopia is the birthplace of coffee, after all. And we are inspired by their floral, citrusy bright notes for the coffees that we use in Apollo.
Buziraguhindwa Natural SundriedKayanza, Burundi $18.25 | 12 oz bag
This coffee is produced by Ramadhan Salum and his team, who work with hundreds of farmers in the village of Buziraguhindwa. In partnership with Counter Culture, in 2011, Ramadhan made the first-ever special-preparation natural sundried coffee in Burundi as an experiment. After falling in love with the results, we sold the first small production lot in 2013. Today, Ramadhan continues to lead the way in Burundi, making natural sundried coffees with refined-yet-big fruit flavors. Look for notes of raspberry, strawberry, and date.
Dambi Udo Natural SundriedGuji, Ethiopia $18.50 | 12 oz bag
The Guji Highland estate in the Dambi Udo village in Ethiopia combines coffee from its farm with selections from 75 local growers to create this exceptional natural sundried coffee. Both the estate and the surrounding farms have impressive agricultural systems—coffees grow under a dense and diverse canopy of shade, which protects the ecology of the forest. This selection boasts flavors of blueberry, black cherry, and marmalade.
Galaxy – Limited-Release BlendWest Arsi and West Hararge, Ethiopia $18.50 | 12 oz box
For more than two years, Counter Culture has been researching the history and origins of the coffees from Ethiopia—all in an effort to better understand the potential of “the birthplace of coffee.” This exploration helped us discover the two unique offerings that make up this blend. Both coffees exhibit flavor profiles that are rare for us and, when combined, highlight the variety and dimension of this often-misunderstood origin. Look for notes of berries and citrus complemented by a juicy mouthfeel.
IdidoYirgacheffe, Ethiopia $19.00 | 12 oz bag
The Idido cooperative is located just east of the small, bustling town of Yirgacheffe, Ethiopia. Its members’ farms are situated throughout seven communities in some of the highest-altitude coffee growing areas in the region. We work closely with this organic cooperative year after year to select their best coffees, which are known for their sweet and delicate flavors. Look for floral, melon, and citrus notes.
Micheta Natural SundriedWest Hararge, Ethiopia $19.50 | 12 oz bag
Harar served as a hub of trade for centuries and brought recognition to Ethiopia for its coffee. The coffee that Harar is known for is grown in the semi-arid mountains in the wider region of Hararge. Coffee from this area is generally considered to be processed in a rudimentary fashion—often dried on the ground—which can translate to less-vibrant flavors. With the goal of redefining coffee from Hararge, the producers of Micheta introduced quality-focused practices like drying coffee on raised beds that resulted in a more refined profile with notes of dried date, spices, and rose water.
MpembaKayanza, Burundi $18.25 | 12 oz bag
The coffee we buy from the village of Mpemba is produced by a small, dedicated cooperative called Kazoza N'Ikawa, which means “the future is the coffee.” Founded in 2012, the co-op has produced some of the most-refined, sweetest coffees in Burundi ever since. Look for citrus and plum notes that are complemented by a honey sweetness.
RafisaWest Arsi, Ethiopia $18.50 | 12 oz bag
West Arsi is located halfway between the famous coffee-growing regions of Yirgacheffe and Hararge, but historically hasn't been recognized for its coffee. However, the high elevations in the region that border the famous Harenna forest are starting to attract attention. The Rafisa washing station in West Arsi was built in 2012, but, under new leadership this past year, the potential of coffees from the area is beginning to come to fruition. Look for notes of honeysuckle, pink grapefruit, and sugar cane.
Remera Natural SundriedNyamagabe, Rwanda
$18.50| 12 oz bag
In 2012, the owners and producers of Remera set out to make their first natural sundried coffee. The resulting selection—first purchased by Counter Culture—was revolutionary in Rwanda and challenged the existing idea of how coffees were being processed in the country. Since then, the producers have continued to perfect the processing method, and, this year, the coffee is better than ever. Look for notes of grape and raspberry accompanied by a bright and crisp acidity.