Recognizing Uganda’s incredible potential for quality, we worked with our partners at the Chema washing station to create some unique coffees. This lot was specially selected from the highest farms in the region and processed using underwater fermentation—in place of their usual dry-fermentation method—to create a momentous coffee with bright notes of black cherry and cola with a creamy body.
Olke Birre owns and manages 12 hectares of land down the road from the Haru Cooperative in Yirgacheffe, Ethiopia. Olke was one of the first farmers in all of Yirgacheffe to build his own mini-washing station, which allows him to control the processing of his coffee from start to finish. With this control—and because of his dedication to producing the best coffee possible—Olke and his family created a coffee that is simply elegant. Look for clear flavors of lime, peach, and jasmine.
Sipacapa is produced by a cooperative in San Marcos—a region of western Guatemala that is high in elevation and has a notably dry climate, but is not historically known for exceptional coffee. In the last few decades, however, cooperatives throughout San Marcos have increasingly focused on planting and developing quality coffee. This is our fourth year working with this organic producer group, and we love the notes of dark chocolate, fig, and brown sugar this coffee delivers.