We are excited to be able to offer you our signature single origin and reserve series at approximately 15% off! By signing up, you will receive one bag of our choosing depending on the number of weeks you select it for. If you are interested in multiple bags of coffee, just change the number at checkout. For example, by selecting "2" as the quantity you will receive 2 bags of coffee each week. Also, please specify at checkout if you need your coffee ground and for what brew method. Your orders will ship USPS, which is not included in pricing.

We are excited to be able to offer you our signature single origin and reserve series at approximately 15% off! By signing up, you will receive one bag of our choosing depending on the number of weeks you select it for. If you are interested in multiple bags of coffee, just change the number at checkout. For example, by selecting "2" as the quantity you will receive 2 bags of coffee each week. Also, please specify at checkout if you need your coffee ground and for what brew method. Your orders will ship USPS, which is not included in pricing.

We are excited to be able to offer you a rotating coffee subscription our retail coffee blends at over 15% off! If you are interested in multiple bags of coffee, just change the number at checkout. For example, by selecting "2" as the quantity you will receive 2 bags of coffee each week. Also, please specify at checkout if you need your coffee ground and for what brew method. Your orders will ship USPS, which is not included in pricing.

Tasting Notes: Baker's chocolate and creamy

Body: Medium

Acidity: Refined

Process: Washed and sundried on patios

Altitude: 1350

Santa Rosa SHB EP comes from the rich, volcanic soils of the Santa Rosa valleys, in the south-central region of Guatemala. The Central Highlands of the country are ideal for coffee cultivation, thanks to their high altitudes and rich soil derived from the surrounding volcanoes. The valley climates allow the coffee to mature slowly, which concentrates the sugars and contributes to the coffee beans' profiles. Coffees from the Santa Rosa region are typically balanced cups with dominant chocolate notes. [InterAmerican Coffee]

Tasting Notes: Dark chocolate, hazelnut & caramel

Body: Heavy

Acidity: Medium

Process: Washed

Altitude: 1500-1700

Finca Buenos Aires is a 337 ha farm network and mill located in the golden belt of Salvadoran coffee farming on Ilamatepec, the volcano of Santa Ana. The operation is owned by Ricardo Kriete, a 4th generation coffee producer.

As a boy growing up on Finca El Rosario, the farm his family owned since1952, Ricardo fell in love with coffee. He dreamed of one day following in the footsteps of his parents and owning El Rosario. His goal: to grow the family business and become a purveyor of high-quality coffee. Seven years ago that dream became a reality.

Under Ricardo, El Rosario flourished. The strong results enabled him to expand his operations. His focus was on finding farms with the potential to produce outstanding coffees at the best possible heights. In 2014 Ricardo acquired Finca Buenos Aires, on Ilamatepec. At an average altitude of 1,200 to 1,350 meters above sea level and 1,900 to 2,200 mm of rainfall per year Buenos Aires enjoys ideal coffee cultivating conditions. The varieties of coffee found on this farm are Red Bourbon, Orange Bourbon and Pacamara.

Finca Buenos Aires unlocked more capacity for Ricardo, but the real advantage came with the mill at Buenos Aires. Being able to mill his own coffee meant that Ricardo could control quality from roots to export and have greater control over the price his coffee fetched.

The mill at Buenos Aires specializes in natural, washed and honey process coffees. Coffees are dried on African beds with varying amounts of sun and shade.

Thirsty for more growth, in 2017 Ricardo purchased two neighboring farms: Finca Santo Tomas, a 122 ha farm, and Finca Mencia, a 14.5 ha farm in the same region. Through the new acquisitions Buenos Aires expanded its production capacity and its selection to include varietals such as SL28 and Maragogipe. [Genuine Origin]

Tasting Notes: mellow chocolate, floral & citrus

Body: Light

Acidity: Medium

Process: Washed 

Altitude: 1800-1900

Limu coffees come from the southwestern parts of Ethiopia, in the Oromia Region. These coffees are grown at altitudes of up to 2000 meters above sea level. They tend to show a cup profile with a medium body and flavor notes of wine and fruit with a sharp, citric like acidity and a clean finish.

Washed Limu coffees are a relatively new phenomenon in the Ethiopian coffee market. For generations coffees in these areas were produced as sun dried coffees. Washing these coffees, to protect the final quality and consistency were popularized fairly recently and with great success.

Prior to large scale opening of cooperatively owned washing stations, farmers would dry their coffees on the ground and store the coffee in their homes, until they needed some money, at which point the producer would bring the dried cherry to a buying station and get the little money they needed. The problem was that these coffees earned the farmer very low prices due to the lower quality of what were known as Jimma 5 coffees.

As cooperatives opened washing stations, the coffees immediately started earning a higher income for farmers. As the quality improved, better prices for the farmers followed. The rise of Washed Limu coffees not only introduced a new region of premium coffees for the specialty roaster to explore and share with their customers, but it also introduced a newly afforded livelihood for the producers in Western Ethiopia. [Genuine Origin] 

 

Tasting Notes: chocolate, grape sweet

Body: Medium

Acidity: Light to Medium

Process: Washed, patio dried 

Altitude: 900-1100

Our Chiapas Turquesa, or turquoise, takes its name from the precious blue-green gemstone that was revered by the Aztecs, Toltec and other early Mexican cultures. This coffee comes from smallholder producers who deliver to the San Cristobal de las Casas and Yajalón buying stations in northern Chiapas, to the east and northeast of Tuxla Gutiérrez the region. The growing area, which runs between altitudes of 900 and 1,100 meters, is characterized by large bean sizes and a round, balanced cup with a smooth body — an ideal morning cup. For decades, Chiapas has been the center of political and ethnic conflicts. The Zapatista movement prevented any large coffee farms from coming into existence, due to their demands for indigenous rights and land access. Consequently, coffee has been cultivated mainly by smallholders, often descendants of Indigenous tribes, These producers plant, harvest and prepare the coffee by hand, sparing no effort to produce coffees they can feel proud of. Generally, they each produce between 10 and 15 bags. To help ensure that producers receive a fair price, InterAmerican works closely with the exporters that support these communities with social projects. The exporters also use their own transportation infrastructure to bring the producers’ coffees to market. The harvest season is December through March. All the coffee is received in parchment, quality controlled, and transported to a high tech dry mill in Veracruz. After a second quality check, the coffee is cleaned, milled and sorted to be prepared for export. This coffee has a quality-control standard that allows for only 15 imperfections per 300 grams. [InterAmerican Coffee]