Specialty Coffee

 This lot is comprised mainly of SL-28 and SL-34 varieties, Bourbon derivatives, that were developed decades ago by Scott Labs for the best flavors and are now being reproduced in areas around the world when conditions are right. These varieties are known for their depth, sophisticated flavor, and wine-like acidity. 

• Washing Station/Factory: Gatomboya
• Coffee Cooperative: Barichu Farmers Cooperative Society
• District: Nyeri County
• Division: Mathira
• Altitude:  1770 Meters above sea

 This coffee is indeed a pearl, like its namesake Isimbi. Even its setting, grown around the beautiful Lake Kivu, looks straight out of a painting. This coffee is cultivated specifically in the Rubyiro village of the Mubuga sector whose rich soil and fertile environment create ideal conditions for bourbon coffee varieties to flourish. Over 200 small farmers supply this specific coffee and boast that it is among the finest in the world. 

REGION: Nyamasheke, Western Province

ALTITUDE: 1,790 – 1,900 

Peru is the world's leading producer of organic coffee. This lot is USDA Organic and Fair Trade Certified.
Varieties represented are Bourbon, Caturra, Catimor, Pachis, San Antonio, and Typica. 

Farm elevations begin at 1300 meters with the highest at 2250 meters.

Cup Characteristics include Medium body, slightly sweet with mild acidity. Clean with well structured body. Ripe berry, grape, tropical flavors.
 

The Hamasho Natural is made from well selected, ripe cherry. The cherries are floated upon reception to remove over-ripe and under-ripe beans and then dried on African beds for between 14 and 18 days. The cherries are locally hulled into unsorted beans, and then transported to Addis for final sorting at Daye Bensa's own dry-mill.

• Country: Ethiopia
• Farm: Various small stakeholders
• Drymill: Daye Bensa Station
• Region: Sidamo
• Altitude: Up to 2300+ meters

  Chiroso is a variety that is beginning to attract a lot of attention and gain fans globally.  Most recently, in Panama at the 2024 Best of Panama, first place in the “varietals” category, which encompasses all varieties other than Geisha, a Chiroso received a score of 94.13 (of 100), beating the second place coffee by more than two full points! It was the only Chiroso in the competition. 

• Country:      Colombia
• Farm:      La Fortuna
• Producer:      Maximiliano Vargas
• Region:      Antioquia

 Sulawesi, another of Indonesia’s islands famous for its Arabica coffees. The coffee owes its name to the regions capital city Kalosi.

REGION: Tana Toraja, Enrekang, Mamasa

ALTITUDE: 1,100 - 2,200 m

VARIEITIES: Typica, Djember

PROCESSING: Wet hulled, sun dried

Q-GRADE: 86 Points

CUP: Mild acidity, medium - heavy body

FLAVOR: Earthy, sweet plums, and raisin notes

 Cup characteristics include sugar cane and vanilla aromas, with very sweet honeysuckle flavors and white peach. In addition to the pronounced sweetness, there is a juicy, substantial body and a lingering finish. This coffee is very elegant and easy to drink. 

• Country: Burundi
• Washing Station: Mahonda
• Altitude: 1932 meters
• Varietal: Bourbon
• Harvest: April
• Processing: Fully Washed. 12 to 24 hour soaking fermentation.
  Drying: Sun dried on raised beds,15-20 days

 The farm is located in Costa Rica's West Valley Region and in the micro region of Naranjo. There are two plots located on the Sumava Farm, one is called Monte Llano Bonito which is comprised of 9 plots. The other section is 6 plots called Monte Lourdes.The varietals grown on site are Caturra, Pacamara, Geisha, Mokka, and SL28.  This coffee is very elegant and easy to drink.  

• Farm: Sumava 
• Farm Plot: La Casita
• Producer: Francisco A. Mena
• Region: West Valley
• Micro region: Lourdes de Naranjo
• Elevation:

 This lot is comprised mainly of SL-28 and SL-34 varietals, Bourbon derivatives, that were developed decades ago by Scott Labs for the best flavors and are now being reproduced in areas around the world when conditions are right. These varieties are known for their depth, sophisticated flavor, and wine-like acidity. 

• Washing Station/Factory: Gatomboya
• Coffee Cooperative: Barichu Farmers Cooperative Society
• District: Nyeri County
• Division: Mathira
• Altitude:  1770 Meters above sea

 This coffee is indeed a pearl, like its namesake Isimbi. Even its setting, grown around the beautiful Lake Kivu, looks straight out of a painting. This coffee is cultivated specifically in the Rubyiro village of the Mubuga sector whose rich soil and fertile environment create ideal conditions for bourbon coffee varieties to flourish. Over 200 small farmers supply this specific coffee and boast that it is among the finest in the world. 

REGION: Nyamasheke, Western Province

ALTITUDE: 1,790 – 1,900 

Peru is the world's leading producer of organic coffee. This lot is USDA Organic and Fair Trade Certified.
Varieties represented are Bourbon, Caturra, Catimor, Pachis, San Antonio, and Typica. 

Farm elevations begin at 1300 meters with the highest at 2250 meters.

Cup Characteristics include Medium body, slightly sweet with mild acidity. Clean with well structured body. Ripe berry, grape, tropical flavors.
 

The Hamasho Natural is made from well selected, ripe cherry. The cherries are floated upon reception to remove over-ripe and under-ripe beans and then dried on African beds for between 14 and 18 days. The cherries are locally hulled into unsorted beans, and then transported to Addis for final sorting at Daye Bensa's own dry-mill.

• Country: Ethiopia
• Farm: Various small stakeholders
• Drymill: Daye Bensa Station
• Region: Sidamo
• Altitude: Up to 2300+ meters

Chiroso is a variety that is beginning to attract a lot of attention and gain fans globally.  Most recently, in Panama at the 2024 Best of Panama, first place in the “varietals” category, which encompasses all varieties other than Geisha, a Chiroso received a score of 94.13 (of 100), beating the second place coffee by more than two full points! It was the only Chiroso in the competition. 

• Country:      Colombia
• Farm:      La Fortuna
• Producer:      Maximiliano Vargas
• Region:      Antioquia
• Municipa

 Sulawesi, another of Indonesia’s islands famous for its Arabica coffees. The coffee owes its name to the regions capital city Kalosi.

REGION: Tana Toraja, Enrekang, Mamasa

ALTITUDE: 1,100 - 2,200 m

VARIEITIES: Typica, Djember

PROCESSING: Wet hulled, sun dried

Q-GRADE: 86 Points

CUP: Mild acidity, medium - heavy body

FLAVOR: Earthy, sweet plums, and raisin notes

 Cup characteristics include sugar cane and vanilla aromas, with very sweet honeysuckle flavors and white peach. In addition to the pronounced sweetness, there is a juicy, substantial body and a lingering finish. This coffee is very elegant and easy to drink. 

• Country: Burundi
• Washing Station: Mahonda
• Altitude: 1932 meters
• Varietal: Bourbon
• Harvest: April
• Processing: Fully Washed. 12 to 24 hour soaking fermentation.
  Drying: Sun dried on raised beds,15-20 days

 The farm is located in Costa Rica's West Valley Region and in the micro region of Naranjo. There are two plots located on the Sumava Farm, one is called Monte Llano Bonito which is comprised of 9 plots. The other section is 6 plots called Monte Lourdes.The varietals grown on site are Caturra, Pacamara, Geisha, Mokka, and SL28.  This coffee is very elegant and easy to drink.  

• Farm: Sumava 
• Farm Plot: La Casita
• Producer: Francisco A. Mena
• Region: West Valley
• Micro region: Lourdes de Naranjo
• Elevation:

 This lot is comprised mainly of SL-28 and SL-34 varietals, Bourbon derivatives, that were developed decades ago by Scott Labs for the best flavors and are now being reproduced in areas around the world when conditions are right. These varieties are known for their depth, sophisticated flavor, and wine-like acidity. 

• Washing Station/Factory: Gatomboya
• Coffee Cooperative: Barichu Farmers Cooperative Society
• District: Nyeri County
• Division: Mathira
• Altitude:  1770 Meters above sea

 This coffee is indeed a pearl, like its namesake Isimbi. Even its setting, grown around the beautiful Lake Kivu, looks straight out of a painting. This coffee is cultivated specifically in the Rubyiro village of the Mubuga sector whose rich soil and fertile environment create ideal conditions for bourbon coffee varieties to flourish. Over 200 small farmers supply this specific coffee and boast that it is among the finest in the world. 

REGION: Nyamasheke, Western Province

ALTITUDE: 1,790 – 1,900 

Peru is the world's leading producer of organic coffee. This lot is USDA Organic and Fair Trade Certified.
Varieties represented are Bourbon, Caturra, Catimor, Pachis, San Antonio, and Typica. 

Farm elevations begin at 1300 meters with the highest at 2250 meters.

Cup Characteristics include Medium body, slightly sweet with mild acidity. Clean with well structured body. Ripe berry, grape, tropical flavors.
 

The Hamasho Natural is made from well selected, ripe cherry. The cherries are floated upon reception to remove over-ripe and under-ripe beans and then dried on African beds for between 14 and 18 days. The cherries are locally hulled into unsorted beans, and then transported to Addis for final sorting at Daye Bensa's own dry-mill.

• Country: Ethiopia
• Farm: Various small stakeholders
• Drymill: Daye Bensa Station
• Region: Sidamo
• Altitude: Up to 2300+ meters

Chiroso is a variety that is beginning to attract a lot of attention and gain fans globally.  Most recently, in Panama at the 2024 Best of Panama, first place in the “varietals” category, which encompasses all varieties other than Geisha, a Chiroso received a score of 94.13 (of 100), beating the second place coffee by more than two full points! It was the only Chiroso in the competition. 

• Country:      Colombia
• Farm:      La Fortuna
• Producer:      Maximiliano Vargas
• Region:      Antioquia
• Municipal

 Sulawesi, another of Indonesia’s islands famous for its Arabica coffees. The coffee owes its name to the regions capital city Kalosi.

REGION: Tana Toraja, Enrekang, Mamasa

ALTITUDE: 1,100 - 2,200 m

VARIEITIES: Typica, Djember

PROCESSING: Wet hulled, sun dried

Q-GRADE: 86 Points

CUP: Mild acidity, medium - heavy body

FLAVOR: Earthy, sweet plums, and raisin notes

 Cup characteristics include sugar cane and vanilla aromas, with very sweet honeysuckle flavors and white peach. In addition to the pronounced sweetness, there is a juicy, substantial body and a lingering finish. This coffee is very elegant and easy to drink. 

• Country: Burundi
• Washing Station: Mahonda
• Altitude: 1932 meters
• Varietal: Bourbon
• Harvest: April
• Processing: Fully Washed. 12 to 24 hour soaking fermentation.
  Drying: Sun dried on raised beds,15-20 days

 The farm is located in Costa Rica's West Valley Region and in the micro region of Naranjo. There are two plots located on the Sumava Farm, one is called Monte Llano Bonito which is comprised of 9 plots. The other section is 6 plots called Monte Lourdes.The varietals grown on site are Caturra, Pacamara, Geisha, Mokka, and SL28.  This coffee is very elegant and easy to drink.  

• Farm: Sumava 
• Farm Plot: La Casita
• Producer: Francisco A. Mena
• Region: West Valley
• Micro region: Lourdes de Naranjo
• Elevation:

Costa Rica Red Honey

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