This is a coffee you don't want to miss! A little more expensive than most, but well worth the price. This is ethical Ethiopian coffee at its best: certified organic, and produced by a local woman who lived in the U.S. for years working and learning the coffee trade. She returned to her homeland with two goals -- improve the social conditions of her people, and produce the highest quality Ethiopian coffee possible. Using entirely local and native varieties of coffee, she manages a thriving operation, is a stickler for quality and sustainability from her growers, and has produced results that are commanding a premium price, and rewarding the farmers for their work. Complex fruit and floral notes. Blueberry, dried banana, stonefruit, excellent body and balance. Check it out!
All current origins, in brief...
Note: Fair Trade (FT), Organic (O), and Rain-Forest Alliance (RFA) certifications are abbreviated below, and noted on origin pages. Certifications are helpful, but limited. Many farms without certification have spotless reputations for caring for the earth, and caring for their people and communities. I stand behind every origin I sell, as both socially and environmentally sustainable. See details about each origin. See "guiding principles" below.
BRAZIL PEABERRY - (RFA) From award-winning Daterra, an amazingly tiny peaberry; distinctive nuttiness, hint of soft fruit.
COLOMBIA - (FTO) From ANEI, an indigenous co-op high in coastal mountains; sweet cherry, milk chocolate, creamy texture, caramel
COSTA RICA - From Tarrazu region, well-known for high quality coffee; citrus notes of orange and tangerine, with milk chocolate, creamy
ETHIOPIA - (O) Outstanding organic origin in Amaro Mts; blueberry, dried banana, stonefruit, nuanced florals, excellent body and balance
GUATEMALA - A great family farm operation in Huehuetenango; Full-bodied, citrus acidity; milk chocolate, clementine, and a buttery finish.
HONDURAS - (FTO) Small coffee producers’ coop in southern Capucas; clean, sweet, chocolate, soft nutty notes, mild acidity
KENYA - (O) Shade-grown on Mt. Kenya, one of few Kenyan organic estates; tart and complex citrus, strawberry, green apple, clean finish
MEXICO - (RFA) A "honey-processed" coffee from Veracruz; delicate sweetness, with cedar, apricot, vanilla, and apple pie notes.
NICARAGUA - (FTO) San Juan del Rio Coco region; Medium body, nice citrus acidity. Semisweet chocolate, with notes of vanilla and caramel.
PANAMA - La Camiseta estate high on Barú Volcano; delicate acidity, light lavender notes, dark chocolate, orange cream, smooth mouthfeel.
PAPUA NEW GUINEA - (O) Korofeigu Farmers Cooperative; earthy, spice, Mexican chocolate, toffee, almond, strawberry jam, good body
SUMATRA - (FTO) A bold Mandheling that holds up to dark roasts; cedar notes, balanced, sweet tobacco, winey, spicy, chocolate.
DECAF MEXICO - (FTO) Grown in the Sierra Madres, decaffeinated with glacial-melt water; balanced, lemony, milk chocolate, walnut
Don't miss trying these new arrivals!
Mexico "honey-processed" coffee from a small-lot farm in the Sierra Madres Oriental. The Sampieri family is doing amazing things with their coffee, and with their community and environment. Delicate sweetness in the cup, with cedar, apricot, vanilla, and apple pie notes.
Sumatra Mandheling FTO is back in stock again! Grown on the lofty volcanic slopes of Mount Leuser near the port of Padang in the Batak region of west-central Sumatra, Indonesia. A great bold origin, especially if you like darker roasts. Strong cedar notes, consistent, balanced, sweet tobacco, winey, spicy, chocolate.
I have an amazing Brazilian Peaberry Pearl from the award-winning Daterra coffee farms. You will be impressed!
This new Panama La Camiseta is an outstanding example of high-altitude coffee that may pleasantly surprise you, coming from a small country not as famous for its coffee.
LOCAL CUSTOMERS (Harrisonburg, VA vicinity): Pick up locally and pay no shipping! See Ordering Info page.
Since 2004 I have been a home coffee-roasting enthusiast, always in search of high-quality, socially-responsible, and environmentally-sustainable green coffee beans. I discovered the best way to do this is nurture relationships with importers who care as much about ethical coffee as I do, and to rely on their on-the-ground knowledge of coffee farms around the world. So in 2008 I started buying green coffee in quantity and reselling to home coffee roasters like myself. This little side business has brought me great satisfaction, as I now have ready access to an outstanding variety of coffee myself, and I have helped many other home roasters (even a few micro-roasting businesses) get great coffee for great prices.
My guiding principles