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OUR CURRENT SELECTION

BLUE MOON 
OVER GUATEMALA

Flavor profile:
brown sugar, roasted nuts, berries.

- Medium Roast -


In Guatemala, women are the predominant coffee farm workers, making up approximately 70% of the workforce from picking to exporting, while owning a very low portion of the farms they work on.

 

Standing out from the rest, this batch is a unified collection of three WOMAN OWNED farms in the Huehuetenango region of Guatemala. With rich, sweet notes of brown sugar, roasted nuts, and ripe berries, this is the perfect coffee for your breakfast routine!

 

This is a washed whole bean coffee.

 

Varietals: Caturra, Bourbon
Altitude: 1600m
Process: Fully washed

 

Coffee farming in Guatemala is known for its traditional techniques and high-quality beans. The country’s coffee industry is dominated by small-scale farmers who grow Arabica beans on slopes in the volcanic soil of the central highlands. The farmers use shade trees to provide natural protection for their coffee plants, preserving biodiversity and reducing the need for chemicals. Harvesting is often done by hand, and the beans are processed using traditional wet milling methods.

Coffee culture in Guatemala is deeply rooted in the country’s history and heritage. For many Guatemalans, coffee is not just a beverage but a way of life. It is an essential source of income for small-scale farmers and a staple of the local cuisine.

In rural areas, coffee is often brewed in traditional “Chapin” pots and served black with sugar or added spices like cinnamon and vanilla. In urban areas, coffee shops and cafes have become popular gathering places where people come together to enjoy a cup of coffee, socialize, and conduct business.

 

The washed coffee process is a method of processing coffee beans in which the outer layers of the fruit are removed before the beans are dried. This process begins by removing the outer layers of the coffee cherry, which reveals the green coffee beans inside. These beans are then placed in water tanks, where they are agitated to remove any remaining bits of fruit. The beans are then rinsed and left to soak for some time, during which any defective beans will float to the surface and can be removed. After the soaking period, the beans are drained and spread out to dry in the sun. Once the beans have dried to the appropriate moisture content, they are hulled to remove the remaining dried layers of fruit and are then sorted and packaged for shipment.

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Midnight Breeze Over Ethiopia

Flavor profile:

Blueberry, earl grey, and peach overtones.

- Light/Medium Roast -

 

A rare import rom the Guji Zone region of Ethiopia.

Coffees from Guji are known to be floral, sweet, and full of complex flavors.

The coffees from this lot were grown in the forests surrounding Yabitu Koba, Larcho Torka, and Layo Teraga. The Kerchanshe washing station where our coffee is processed began over 15 years ago and now comprises 350 raised beds, supporting 1900 farmers and their crops each season.
 

This is a washed coffee.

 

Region: Guju, Uraga
Washing Station: Welichu Wachu
Varietal: Ethiopia Landraces
Altitude: 2100 – 2300m
Process: Washed. Dried on raised beds.

 

Ethiopia is considered the birthplace of coffee and one of Africa’s top coffee-producing countries. Coffee is an important cash crop for Ethiopia, with smallholder farmers accounting for the majority of production. The country is known for its unique flavors from regions such as Uraga, Yirgacheffe, Harar, and Sidamo. The coffee is typically grown at high altitudes on small plots of land using traditional farming methods. The beans are hand-picked, sun-dried on raised beds, and then exported to countries worldwide for roasting and brewing.

 

Ethiopia’s coffee industry faces several challenges, including low productivity and a lack of market access. Still, efforts are being made to improve the situation through initiatives such as farmer cooperatives and improved farming practices.

 

The washed coffee process is a method of processing coffee beans in which the outer layers of the fruit are removed before the beans are dried. This process begins by removing the coffee cherry’s outer layers, revealing the green coffee beans inside. These beans are then placed in water tanks, where they are agitated to remove any remaining bits of fruit. The beans are then rinsed and left to soak for some time, during which any defective beans will float to the surface and can be removed. After the soaking period, the beans are drained and spread out to dry in the sun. Once the beans have dried to the appropriate moisture content, they are hulled to remove the remaining dried fruit layers and then sorted and packaged for shipment.

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DANCING FIRES
DARK ROAST

Flavor Profile:
big body, dark chocolate, smoke


- Dark Roast - 

 

Our most popular roast.

There’s always room for a well-executed dark roast.

Dancing Fires is full of cocoa, dark cherry, and a hint of smoke.
A wonderful coffee with milk and sugar or straight black. Our dark roasts are never bitter and always smooth, with a big body.


If dark roasts are your thing, give Dancing Fires a try!

Region: Sumatra
Process: Wet hulled

Coffee farming in Sumatra, Indonesia, is primarily done by small-scale farmers using traditional methods. The most common type of coffee grown in Sumatra is Arabica, which thrives in the region’s high-altitude and volcanic soil. The coffee plants are often grown in shaded conditions under the canopy of taller trees. This helps to protect the delicate coffee plants from the hot sun and harsh winds and provides a habitat for other wildlife. The coffee cherries are hand-picked and then processed using either the wet-hulled method or the dried-hulled method, which are unique to Sumatra and produce a distinctly earthy, spicy flavor profile.

The wet-hulled process, also known as Giling Basah in Indonesian, is a unique method of processing coffee that is traditionally used in Sumatra and other parts of Indonesia. The process involves removing the outer layer of the coffee cherry, known as the pulp, immediately after the coffee has been harvested. The beans are then fermented and washed to remove the sticky mucilage layer, after which they are dried. Once the coffee has been dried to a moisture content of around 30-40%, the outer layer of the parchment (the protective casing around the coffee bean) is removed, revealing the green coffee beans. The beans are then sorted and packaged for sale. The wet-hulled process results in a distinct flavor profile that is often described as earthy, spicy, and herbal, with low acidity and a heavy body.

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CINO NOIR'S
Nightbird Blend

Flavor Profile: brown sugar, cocoa, dried fruit


- Medium-Dark Roast -
 

After months of trying to land on an espresso blend that was the perfect balance of a rich cocoa body, dried fruit, and crisp citrus notes, Nightbird Blend finally hit the mark. This Guatemalan/Ethiopian hybrid blend was developed for espresso but can also make a wonderfully rich and dynamic drip coffee.
 

This coffee is great as both an espresso, batch brew, or pour-over.

 

Countries: Guatemala, Ethiopia
Varietal: Various
Altitude: 1450 – 2200m
Process: Washed

 

The washed coffee process is a method of processing coffee beans in which the outer layers of the fruit are removed before the beans are dried. This process begins by removing the outer layers of the coffee cherry, which reveals the green coffee beans inside. These beans are then placed in water tanks, where they are agitated to remove any remaining bits of fruit. The beans are then rinsed and left to soak for some time, during which any defective beans will float to the surface and can be removed. After the soaking period, the beans are drained and spread out to dry in the sun. Once the beans have dried to the appropriate moisture content, they are hulled to remove the remaining dried layers of fruit and are then sorted and packaged for shipment.

NEW VARIETIES
EVERY 6 MONTH

Single-origin takes a loooong time to make. Every batch of beans grows in unique soil with its own blend of minerals, water flow, sunlight, and climate. 

Every 6-9 months, we get the latest from a brand new farm, sourced specifically for its single-origin nature (that means one bean type in every batch: no blends, and the best quality!)

Check in frequently to catch the latest batch.

Cup of Coffee
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