2024 roasts

Honduras Moisés Hidardo Hernández - Washed

The story
In the evenings, around sunset, when Hidardo Hernandez sits on our patio with a cup of coffee, he's often inspired, looking over the valley all the way to Chalatenango in El Salvador, which is only a few miles from his house. He likes to think about the details and specs of every micro-lot.

Hidardo’s been preparing micro-lots since 2015 and he loves to experiment. Therefore, the farm also prepares natural, honey and washed specialty coffees with exciting and unique descriptors, but more accessible and not exclusively for connoisseurs.

The process
These coffees often have lighter, more accessible bodies, clean cups, frutal and floral descriptors, and a brighter or more intense acidity. Most countries that are known for the acidity in their coffees, will predominantly process washed coffees to preserve these characteristics.

SCA Score 83.0

Altitude 1230m - 1300m

Variety Parainema

Process fully washed

Key flavor notes

Yellow stone fruit, balanced and bright, beautiful morning cup 

Ethiopia Kedamai Cooperative Limu Grade 1

The story
Kedamai is a primary cooperative part of Kata Muduga Multi-purpose Farmer's Cooperative Union. The Union is based at Agaro town, 45 km from Jimma, the largest city in southwestern Oromia Region in Ethiopia, and 397 km from Addis Ababa, the capital of Ethiopia. Kata Muduga works with farmers from 5 rural districts in the Jimma zone: Goma, Gera, Gumai, Setema, and Sigimo. 

The process
Limu is the grade given to Fully Washed lots in this zone and grade 1 the highest quality you can source from the area.

SCA Score 86.0

Altitude 1900m - 2000m

Variety Heirloom

Process fully washed

Key flavor notes

Earl grey tea, lemon zest and floral

Colombia Aponte

The story
Produced by indigenous growers from Aponte, Narino who are members of La Cooperativa de Cafes Especiales de Narino. Producers contributing to this project grow coffee above 1700 m.a.s.l and their farms range in size between 0.5-1.5 hectares.

The process
In Aponte, producers have mastered the art of Honey processing as they have been producing Honeys for 3 consecutive years now. Growers’ production is very small and relative humidity is low. This helps the process as not much space is required, and coffees dry much faster compared to other coffee producing regions.

SCA Score +85

Altitude 1700m - 1800m

Variety Caturra Honey

Process honey

Key flavor notes

Caramelized dried fruit, cardamon, citrus acidity, panela, yellow fruit

Peru El Eden

The story

EL EDEN is a coffee profile, the name was for a specific process that is typical of a group of farmers. The coffee is fermented in closed sacks before it is depulped. It is a very different coffee from the usual washed coffees in the region. El Eden is actually not a terribly remarkable place, with coffee being fairly new to the region.

The process 

Producers immediately after harvesting, make a flotation process to clean debris and remove floaters (low-density fruits) and do the first fermentation in plastic bags for around 24-36 hours, then pass the coffee fruit through mechanical depulpers and do the second fermentation in tanks for another 24-36 hours, depending on the environment temperature. Then, the seeds are washed and dried until the moisture content reaches 9–11%.

SCA Score 85.75

Altitude 1620m - 1920m

Variety Red Bourbon, Caturra, Yellow Caturra, Typica

Process semi-anaerobic fermentation

Key flavor notes

Floral, Stone fruit, Tropical fruits

2023 roasts

Brazil Farm's Secret Garden

The story

One of the most expected coffees from the 2022 harvest. Topázio´s crop was vigorous. In the yard the smell was spectacular and the sugar from the pulp ran down the yard.

Super sweet, in a mix of flowers, fruits and spices it can result in a unique expirience in the cup. Its bright medium acidity allows good espressos, filtered or cold extractions.

The process

The coffee was left in the yard to seek an ideal fermentation for 22 days. Afterwards, it was stored in the silos for over 1 month, according to the SCA protocol. The coffee was then processed and reprocessed using our machinery. 

SCA Score 86.5

Altitude 1090m - 1100m

Variety Topázio 

Process natural/sun dried


Key flavor notes

Floral, Red ripe fruit, Milk chocolate