Showing all 8 results

  • Apollo

    $15.75 | 12 oz bag – or subscribe and get 10% off

    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.

  • Buchiro

    South Kivu, Democratic Republic of the Congo
    $19.00 | 12 oz bag

    The challenges of working in the Democratic Republic of the Congo can be staggering at times, however, so is the potential to produce staggering coffee quality in this Central African nation. This organic coffee comes to us from the Buchiro washing station found on the shores of beautiful Lake Kivu. Buchiro—which is run by the Muungano Cooperative—could not be better positioned to execute the potential quality we are talking about. Rich volcanic soils, local Bourbon varieties, and breathtaking elevations converge in this selection to bring vibrant flavors of clementine, black tea, and green grape.

  • Dido Birre – Natural Sundried

    Kochere, Ethiopia
    $19.50

    Single-Farmer Lot
    Dido Birre started farming coffee in 1962 on two hectares of land that he inherited from his family. Over the past 56 years he has invested in quality improvement, purchased more land, and built new infrastructure. Dido actively manages a total of 6.5 hectares in the villages of Biloya and Ononcho in the Kochere woreda of the Gedeo Zone, Ethiopia. His meticulous farming and processing techniques yield some of the best examples of natural sundried coffees from the area. Expect notes of dried blueberry, vanilla, and pastry.

  • Idido

    Yirgacheffe, 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.

  • Jabanto – Natural Sundried

    Kochere, Ethiopia
    $19.00 | 12 oz bag

    Established in 2018, the Jabanto group is made up of 29 small-scale coffee farmers from the Kochere and Yirgacheffe woredas in the Gedeo Zone in Ethiopia. After changes to the Ethiopian coffee market in 2017, these farmers, among hundreds of other small-scale coffee farmers, were permitted to sell their coffee directly on national and international markets. Most of these farmers produce natural sundried coffee. For this lot, coffees from four neighboring kebeles in Kochere were combined—Biloya, Buno, Kore, and Ononcho. These farmers are experts in post-harvest processing techniques that resulted in flavors of raspberry, pastry, and citrus.

  • Sale!

    Kushikamana

    Central and Eastern Regions, Kenya
    $20.75 $19.75 | 12 oz bag

    Through a project initiated by Counter Culture, small-farm owners in different parts of Kenya's growing regions started working together to discuss and test new techniques to improve the quality of their coffee. These historically independent growers chose the name Kushikamana, which means “connected” in Swahili, to represent the unity of their group. This selection has a classic profile of coffees from Kenya—blackcurrant, citrus, and savory notes—but with a clarity not found in many Kenyan coffees.

  • Ngarutua

    Embu, Kenya
    $22.25

    The Muthathai family—owners of Ngarutua—have been growing coffee on the slopes of Mount Kenya since 1958. Today, Peterson and Purity Muthathai run the farm with the help of their children, and they all work together to refine processing and improve quality. Their work is exemplified in this selection and the coffee is highlighted with a silky body and vibrant notes of pomegranate and citrus.

  • Yabitu Tome

    Uraga, East Guji, Ethiopia
    $19.00 | 12 oz bag

    The Yabitu Tome washing station acts as a central hub for collecting and processing coffee cherries from thousands of nearby producers. Once collected, the coffee is sorted, depulped, fermented for up to 48 hours, and washed, before being dried on raised beds for 10–12 days. Meticulous care is given to ensure consistent drying before being transported for export. We're delighted to offer one of the best examples of coffee from the region—we taste peach, lemon, and simple syrup.