Sumatra Organic Mandheling Mega Lestari

The Mandheling from Sumatra is one of the best known, distinctive coffees in the world. This lot is an organic Mandheling grown and processed by a group of 9 cooperatives, comprised of 567 small land holders. Grown in rich volcanic soil, between 1100 - 1700 meters, and processed in the traditional wet hulled method. The result is a very clean full body coffee. From the very pleasing rich aroma all the way to the smooth rich finish, a great Sumatra coffee.

Aim for a Full City roast, 20-30 seconds into second crack for a clean crisp taste.

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Ethiopia Washed Sidamo Layo Teraga FTO

Grown in the Sidamo region of Ethiopia at elevations above 2100 meters. Small land holders pick only ripe red cherries for processing. After washing, the beans are sun-dried on raised beds to 12-14% moisture content. Certifications include Certified Fair Trade Organic.

This lot has a very clean smooth aroma, with noticeable depth and hints unripe fruit and berries. Deep smooth flavor is supported by good body, great balance and a super smooth clean finish. Acidity is just about perfect at second crack, well balanced and not too sharp or sour. Many flavors emerge as you savor the smoothness. Take your time with this coffee, both you and the coffee deserve it.

Target onset of second crack, color should be deep brown and uniform, oils will emerge the next couple of day.

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Nicaragua 5 de Junio

Founded in 1992, Aldea Global (Associacion Aldea Global Jinotega) was started by twenty two indigenous farmers in the mountains of northern Nicaragua. The Chorotega descendants formed the cooperative to promote sustainable agricultural practices that would help protect their environment. With 524 members today, the association focuses on the growth of their cooperative by promoting efficient commercialization, solidarity, and alternative credit services, while maintaining their dedication to the environment. With over 47 percent female membership, Aldea Global has made gender equity a priority.

Bourbon and Caturra varieties grown at an altitude of 1100 to 1400 meters, wet processed and sun dried on patios. A pleasantly intense and complex coffee; sweet, chocolate, creamy, floral, citric, balanced, with good body and medium acidity.

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Papua New Guinea Arokara Grade A

Getting coffee out of Papua New Guinea is always a challenge, due to the political stability and geography of the region. Access to the coffee this year was further complicated due to the collapse of a bridge that serviced many of the better coffee growing areas. This coffee was processed by the Arokara estate located in the Eastern Highlands province. Grown at an altitude between 5100 and 6900 feet. The coffee is fully washed and sun-dried and graded AA, hard bean 17+ screen size. A blend of the Typica and Bourbon varietals, creating a wonderful flavor profile. With a sweet low-toned acidity, a full and balanced body, and a nice buttery mouth-feel.

Target a full city roast, right at second crack. Look for caramel and floral overtones and a slight cocoa finish.

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Kenya AA Peaberry Guama

Grown in the Kirinyaga region, south of Mt. Kenya at 1600 to 1800 meters above sea level. Rich volcanic soil and seasonal rainfall work in unison to provide the required nutrients for strong healthy trees. The berries are hand picked when red ripe and wet processed using traditional european processing method before being gradually sun dried on raised beds. The timely picking of only ripe cherries during the October thru December harvest provides top quality product come the exportation months of May thru August.

Deep rich aroma with crisp citrus notes. A good clean coffee with bright, citrus acidity, full body and blackcurrent flavor. Well balanced yet slightly complex flavor transcending to clean lasting finish.

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Costa Rica La Minita

Hacienda La Minita is located in central Costa Rica, in the high mountainous region known as Tarrazu. 800 acres of Typica and Caturra varietals growing on relatively steep terrain ranging from 4000 - 7000 feet in elevation. Red ripe cherries are hand picked from the trees as they ripen, on average four times each season. The cherries are wet processed and sun dried on patios to the optimum moisture content. Expert preparation and attention to detail come through in the cup. Truly one of the finest coffees available. To learn more visit www.LaMinita.com

The aroma is very pronounced, with hints of chocolate, floral and fruit. Rich creamy body with just the right amount of acidity, pleasingly complex and a smooth finish. Target a City to Full City roast, just short of second crack.

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Costa Rica Hermosa Dota Tarrazu SHB

From the town Santa Maria de Dota in the Tarrazu Region of Costa Rica. A blend of Caturra and Catuai varietals, graded Strictly Hard Bean and grown above 5200 feet (1600+ meters) in elevation. The rich volcanic soil is ideal to produce strong and health crops.

The aroma has a distinct full bodied headiness, with hints of chocolate, caramel and floral. Medium body and good acidity, not too bright, but just right. Full City roast is the way to go.

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El Salvador Cerro Las Ranas

Grown in the Apenaca and Ateno mountain ranges at an altitude between 1450 and 1780 meters in Santa Ana, El Salvador. San Francisco Estate is owned and operated by JASAL, the home of Jose Antonio Salaverria and Aida Batalle. The finca Cerro Las Ranas, Hill of Frogs, takes its name from a lagoon that is populated by thousands of frogs. Cerro is the pride and joy of Don Jose Antonio and he has restored the farm to pristine shape, since the devastating Santa Ana Volcano eruption in October, 2005. Ripe (really ripe) red cherry is picked and delivered to Las Cruces Mill where it undergoes a process pioneered by JASAL that is now becoming more and more common throughout Central America. The cherry is processed normally but the coffee is then immediately sent to the clay drying patios still covered in the sticky mucilage where it is laid out and constantly raked and turned to ensure even drying. This process (called Pulped Natural or Honey) imparts a subtle sweetness and fruit note, lending an atypical complexity to the cup.

It has strikingly well balanced flavor with fruit highlights that dance on the tongue.

Preferred roast is light to moderate dark. As always listen for the second crack to yield the best from this lot. Also keep in mind that time is on your side, as many Bourbon coffees tend to improve with age.

To learn more its, HERE

Costa Rica G'Bito Los Lobos Honey

A 100 year old, family-owned farm on the Rio Jorco in Asseri, Tarrazu, Finca Los Lobos has prepared a special selection this year in the “honey” style. “Honey” style aka “pulped natural” coffees, are stripped of their skin but then left to sun dry with all or part of the sticky, fruity mucilage intact, rather than having it fermented away as with the typical washed process. This creates a unique profile and imparts a high degree of complexity to the cup, typically with heavier body and ripe fruit notes.

The aroma is deep, with hints of nuts, toffee and honey-citrus. Medium-deep body which is smooth and creamy. Mellow acidity, pleasantly light and well balanced. The finish is well rounded with smooth creaminess lasting for several minutes.

To learn more visit HERE

Guatemala Finca Candelaria SHB

A century old sugarcane plantation which was recently purchased by the Zelaya family and completely renovated. This lot is graded Strictly Hard Bean; Fermented wet, fully-washed, and sundried on patios. A mix of Catuai, Bourbon, Caturra, and Villa Sarchìo varietals grown at 1,220-1520 Meters in the Alotenango region.

The cup boasts medium acidity and creamy body. Sweet mellow taste with, caramel and nut flavors. Chocolate and fruit flavors appear upon cooling. Especially sweet and clean when roasted to city or light full-city.

Visit HERE to try some today.

Costa Rica El Puma Tarrazu SHB

The "El Puma" is part of the Federation of Coffee Cooperatives, uniting independent growers. The coffee comes from a series of farms located on the upper slopes of the mountains in the Tarrazu region. Grown at an elevation of 1100-1300 meters (3600-4200 feet). The beans are uniformly harvested and sun-dried in parchment to a moisture content of 12-14 percent. The rich soil and pure mountain spring water provide an ideal growing environment for lush trees and bountiful harvests.

The aroma is mellow, with hints of chocolate, nuts, floral and citrus. Medium-deep body which is smooth and creamy and has a hint of nuttiness. Mellow acidity, pleasantly light and well balanced. The finish is well rounded with smooth creaminess lasting for several minutes. Target verge of second crack and the roast should appear medium in color, a City ++, no oil.

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Panama Boquete Classico

This coffee is from Boquete, Panama and was processed at the Casa Ruiz (a family-run beneficio) coffee mill. The coffee is grown at an altitude of 1100 to 1400 meters (3600 - 4600 feet) above sea level. A nice smooth cup with lots of character. Small beans (15-16 screen) roast nice and evenly to produce a good surypy body with light to medium acidity and a good clean finish.

Light roasts will accent the acidity and produce crisp citrus flavors. Full city roasts develop the rich surypy body and are your best bet with this coffee. Either way this is a great coffee you are sure to enjoy.

To try some today visit HERE.

Tanzania Hope Project Peaberry

The Hope Project aims to give hope to coffee farmers who have seen their income plummet as a result of falling coffee prices. It has set up 23 coffee washing and drying stations (pulperies) in the Ileje, Rungwe, Mbeya Rural and Mbozi districts of Mbeya Region, Tanzania.

The coffees of Tanzania exhibit similar characteristics to those of their neighbor Kenya. This coffee is wet-processed, patio dried, and hand sorted. The resulting cup boasts good acidity and great body. Well balanced flavor with positive citrusy notes and a creamy lasting finish.

A city roast will bring out the the crisp citrus acidity, while a darker roast, Full City+, develops the body.

You can find it HERE

Colombia Tolima Gaitani

Founded on April 22nd, 2007 in Gaitani, Tolima (South-Central Colombia), by a group of 84 families with the goal of finding new markets and increased international recognition of their coffee. They also aim to eventually transition to 100% organic production and are working to continually promote intercropping and alternative agriculture. As part of the organic transition, the group is pursuing wastewater management and reforestation projects using the premiums earned through specialty coffee production and participation in national and international ferias such as the Cup of Excellence (Mrs. Edith Enciso Yass, the current vice president of ACEDGA, had the winning coffee at COE 2006).

Grown at an altitude ranging from 1400 to 2000 meters. Primary varietal is Caturra and a small portion of other varied Colombia. The coffee is fully-washed with local stream water and sun dried on canopied drying platforms. Meticulously sorted and ready for your enjoyment.

The coffee has a smoothness that is unmistakable. Subtle chocolate and nut flavors with hints of fruit and floral. The finish is so smooth and delightful you just might brew another pot to last the day. Roast to full-city.

visit HERE to learn more.

Colombia Organic Mesa De Los Santos

Grown in the Bucaramanga region of Colombia, the Mesa De Los Santos farm has consistently produce exceptional coffees all the while investing heavily in sound ecological growing methods. Due to aggressive reforestation efforts the farm is home to some 119 different species of birds and 48 species of shade trees. The coffee is BioLatina certified and complies with the European Economic Community's ecological production rules EEC2092/91.

This coffee is bright but not overly sharp. A very smooth well rounded mouthfeel, rich in flavor and heavy on the tongue. This dense body is accented by sweet floral and citrusy notes, with a touch of nuttiness.

Try it for yourself HERE

FreshRoast SR300 & SR500

The NEW FreshRoast SR300 and SR500 models are in stock. Well actually the SR500 are in stock the SR300 sold so fast we had gone through our initial shipment before they arrived. Next round of SR300 will be available again in February. Meanwhile the SR500 await a new home.

The roasters feature a variety of upgrades from its predecessor, the Plus 8, including digital display and larger roasting chamber. The SR500 also includes a fan speed dial and low, med, high temperature settings. A slightly larger footprint and newly styled chaff collector give the new models clean lines and more solid feel.

Learn more about these great new roasters HERE