Showing all 12 results
AdenisaSan Pedro La Laguna, Guatemala $18.25 | 12 oz bag
Nestled on the southwestern shore of Lake Atitlán in the municipality of San Pedro La Laguna, ADENISA is a small association of 43 coffee farmers. Working in the shadows of Volcán San Pedro, farmers collect coffee cherries on slopes ranging from 1,610 to 2,100 meters above sea level and bring it to a central mill for processing. Farmers grow mostly Caturra and some Bourbon and Pache varieties, making this super crisp coffee taste like apple and dried fruit.
Finca Kilimanjaro – Processing SetSanta Ana, El Salvador $30.00 | three 4 oz bags
Aida Batlle has always been eager to experiment with her coffees, which makes working with her a never-ending and rewarding learning experience. She is recognized throughout the coffee world as a pioneer, and these examples of various processing styles exhibit that notion. In this set, the same coffee—Finca Kilimanjaro—is presented in three different processing styles and allows you to experience not only how processing affects coffee, but how high-quality processing affects high-quality coffee. We are grateful for Aida’s unending dedication to quality and collaborative experimentation which continues to create some of the best examples of coffees from El Salvador we have tasted.
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.
Jabanto – Natural SundriedKochere, 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.
KushikamanaCentral and Eastern Regions, Kenya
$20.75| 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.
La GolondrinaTimbio, Colombia $19.25
The Orgánica cooperative in the region of Cauca, Colombia, has been producing coffee for our La Golondrina offering since 2007. Over the years, they have shown that they are one of the strongest organizations we work with—they consistently produce one of the best organic coffees in Colombia. The resulting coffee has layered flavors of milk chocolate, cherry, and nut.
NgarutuaEmbu, 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.
San MiguelSan Marcos, Guatemala $18.25 | 12 oz bag
In 2017 we began working with producers from the municipality of San Miguel Ixtahuacán, in the department of San Marcos, Guatemala. Founded in 2011, the association comprises more than 400 farmers—a quarter of whom are women—and this lot comes from those producers who have transitioned their farming to organic practices. This coffee is made up of mostly Caturra and Bourbon varieties grown between 1,600–2,100 meters above sea level. It is reminiscent of red grape and cola with a silky body.
Sierra MixtecaOaxaca, Mexico $18.25 | 12 oz bag
This coffee comes from several small communities in the mountainous region of Sierra Mixteca, Mexico. In search of better prices for better coffee, the growers work directly with our importing partner to bring collective change to how their coffee is valued. With mostly Bourbon- and Typica-variety coffee grown at some of the highest elevations in Mexico, the collaboration has really paid off. This coffee is impeccably sweet with notes of plum and vanilla with a clean, crisp finish.
Single-Origin Subscription – One BagFrom:
$18.25| one 12 oz bag / week
One 12 oz bag of seasonal, fresh-roasted coffee selected every four weeks by our Coffee Department and delivered directly to you.
One bag total with each shipment. This selection is the same as one of our two-bag Single-Origin Subscription selections.
Please note: “Quantity” indicates the number of bags per shipment and not duration. You may end shipments whenever you like from your subscription dashboard.
Single-Origin Subscription – Two BagsFrom:
$33.50| two 12 oz bags / week
Two different 12 oz bags of seasonal, fresh-roasted coffees selected every four weeks by our Coffee Department and delivered directly to you. Two bags total with each shipment.
Your credit card will be billed per shipment. Does not include Flat Rate Shipping for each shipment. Subscriptions begin the next business day after they are received.
Please note: “Quantity” indicates the number of bags per shipment—in increments of two—and not duration. You may end shipments whenever you like from your subscription dashboard.
Yabitu TomeUraga, 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.