BEAN ORIGINS

BRAZIL

Organic Fazenda Dutra 14/16 Matas de Minas

These beans come from a family-owned coffee farm in Sao Joao do Manjuacu inland from the east coast of Brazil

Process . Natural

Variety . Red and yellow Catuai, Mundo Novo, Bourbon, Catucai, yellow Pacamara, Icatu, Geisha, Catiguá MG3, Aramosa, Kent

Altitude (meters) . 650 - 1400 masl

Notes . Chocolate, Caramel

COLOMBIA

Organic Sierra Nevada

This Colombian bean is produced by the ASOBRIS producer association (Asociación de Productores Agrícolas Ecológico y Pecuarios Brisas del Quebradon) in Tolima and Planadas. Though small (42 current members), this association has made great strides in increasing productivity through sustainable agricultural practices, finding new markets for their coffees and improving social conditions not only for their members, but their community as a whole.

The Castillo, Caturra, Colombia, and Typica varieties are cultivated between 1,500 to 1,800 meters above sea level. Once they’re mechanically de-pulped, they are fermented for 18 to 24 hours. After fermentation, the beans are washed, wet-milled, and initially patio-dried for two weeks before being transferred to solar dryers for consistent moisture removal.

Dramatic changes in temperature (from 90 degrees Fahrenheit to below freezing in a single day), the ecosystem surrounding the volcano Tolima is rich with low elevations and volcanic soil, which holds onto moisture, drains destructive water and facilitates organic drainage, making it amazing for coffee bean plants. Even after 4,000 years since the last eruption, nutrients consisting of potassium, nitrogen, and boron–important for strong cellular walls and flower/fruit production–fill Tolima's volcanic soil, contributing to a hefty coffee tree yield.

Process . Washed

Variety . Castillo, Caturra, Colombia, Typica

Altitude (meters) . 1500 - 1800 masl

Harvest . September-March

Notes . Citrus, Caramel, Milk Chocolate

COSTA RICA

Organic La Amistad Coto Brus

Hacienda la Amistad, located in Coto Brus, a canton in the province of Puntarenas, Costa Rica, is owned and operated by Roberto Montero, a third-generation coffee farmer. Roberto’s grandfather first came to the area in the early 1900's as part of a team surveying the border between Costa Rica and the newly formed country of Panama. This organic coffee embodies all the good qualities you look for in a high-grown Costa Rican.

Process . Washed

Variety . Caturra, Catuai

Altitude (meters) . 1220 - 1524 masl

Harvest . January-March

Notes . Brown Sugar, Orange, Chocolate

DOMINICAN REPUBLIC

Organic Ramirez

In the Dominican Republic, the family-owned Ramirez Estate run by the third generation employs over 400 workers who live and work on the property and make nearly 300% higher wages than Fair Trade Standard. Before the Ramirez family purchased the land in the early 1990s, the land was impotent and bare––natural water springs had long since dried up and farmers had only been raising cattle.

Today, the Ramirez Estate is one of the most environmentally-progressive and socially-conscious proprietorships in the world because they recycle materials used during coffee bean processing. First, coffee cherry parts that would normally be thrown out are converted into natural gas through fermentation––in turn, this natural gas powers their facility. Next, the used water is also recycled, filtered, and returned to water systems. Lastly, cherry pulps are added to a compost pile where they’re used as fertilizer useful to nearby farms.

In addition to creating exceptional coffee, the Ramirez Estate also gives back to its community in countless ways. By building schools in rural areas, local children no longer have to walk nearly twenty miles a day, and after donating books and computers, students have more opportunities to learn. The Ramirez Estate also allows other farmers in the Dominican Republic to use their processing plant to assist in coffee export.

Process . Washed

Variety . Caturra

Altitude (meters) . 1400 masl

Harvest . January-May

Notes . Almonds, Walnuts, Chocolate

HAITI
Haitian Blue Organic

Grown off the same type of plant as the Jamaican Blue Mountain coffee. This one comes from one of the oldest coops in Haiti, Coopacvod. This coop strictly grows Organic and shade grown coffee. The coop's President, Francis Dubois found a way to use local river water to power the plant and recycle the water to put back into those rivers. Not only has the coop found a way to sustain the local water sources, but has created sustainable employment for citizens of Haiti.

Process . Washed

Variety . Blue Mountain

Altitude (meters) . 1200 masl

Notes . Almond, Buttery

PERU

Organic Finca La Esperanza FTO RFA

Shade-grown and younger than six years old (within its first few seasons of production), the Finca La Esperanza is sourced from a 2.5-acre family farm in San Martin’s Soritor village. The producer, Walter Gutierrez, purchased the once-abandoned Finca La Esperanza in 2007 and transformed it into a marvelous spot for Peru organic coffee to flourish. The Finca La Esperanza coffee is grown alongside corn and cocoa, proving the previous owner wrong and showing anything is possible. Finca La Esperanza’s cup profile has only improved with the farmers’ ever-growing education and organic certification throughout the years.

Coffee is Peru’s most prominent agricultural commodity, and it is the ninth-largest arabica producer in the world. Peru is also an organic coffee hotspot––there are 220,000 organic coffee farms––and high elevations with just the right amount of shade in the Northern Andes. Since farmers traditionally use all-natural methods when growing their beans (natural fertilizer, chemical/pesticide avoidance, and recycling coffee pulp, mulch, and other substances) it was only fitting that they strive for organic coffee excellence. Because of their efforts, the area is known as a sanctuary for birds and other docile wildlife in the balanced ecosystem, and San Martin’s rainforest is abundant with fertile soil.

Process . Washed

Variety . Caturra, Typica, Catimor

Altitude (meters) . 900 - 2000 masl

Harvest . April-October

Notes . Cocoa, Tangerine, Peach, Almond

PERU

Organic La Florida Selva Central FTA

The La Florida Cooperative was established in 1965 by a group of small-scale farmers from the Chanchamayo region, since then, the organization has been committed to improving its coffee beans. For the past 13 years, La Florida has not only been dedicated to producing the highest quality beans but also strives to improve their quality of life, both for their people, and the environment. The organization’s Fair Trade revenue brings education, healthcare, and infrastructure to an otherwise rural area––in fact, the Occupational Learning Center for Sustainable Agriculture was created due to their efforts.

Process . Washed

Variety . Caturra, Typica, Bourbon

Altitude (meters) . 1200 - 1400 masl

Harvest . April-September

Notes . Chocolate, Cream, Citrus

RWANDA

Organic Abakundakawa Rushashi FTO

Rwanda Organic bean comes from the base of volcanoes in the Northern Province. Abakundakawa which means 'those who love coffee', is a cooperative founded in 1999 that has made lots of changes in the local community. Even giving all the members of the cooperative access to health insurance. This coop offers one of the best beans in Rwanda and is known for pioneering the organic conversion program in the country.

The Hingakawa Women's Association is also a part of Abakundakawa. These women organized themselves into women empowerment organizations and are slowly helping Rwanda women's emancipation and position in society climb. Hingakawa means "let us grow coffee" in Kinyarwanda. The women who are in the Abakundakawa cooperative are also the heads of their families. They carefully select and process coffee beans and fetch special premiums with extra incomes that support themselves and their families.

Process . Washed

Variety . Bourbon

Altitude (meters) . 1600 - 1762 masl

Harvest . February-June

Notes . Pineapple, Lemon Verbena, Grapefruit, Berry, Honey

RWANDA

Organic Hingakawa Women's Co-op FTO

Hingakawa Women’s Coffee Cooperative. The Hingakawa Association is one half of the Abakundakawa-Rushashi Cooperative which was formed in 2004, becoming the first women’s coffee farmer association of its kind in Rwanda.

The other half of Abakundakawa Rushashi is the Dakundakawa (“We love Coffee”) Association, also 100% run by women. Both coffee growing associations are located in the northern, mountainous regions of the Gakenke district, situated at high altitudes (1700-1900 meters elevation) and with coffee farms spread across five distinct zones. This Rwandan coffee bean is a bourbon varietal, washed and sun-dried.

Process . Washed

Variety . Bourbon

Altitude (meters) . 1700 - 1900 masl

Harvest . March-June

Notes . Raisen, Tropical Fruit

TIMOR

Organic Peaberry FTO

The Timor Fair Trade Organic beans are grown on family-owned farms (less than one hectare), which are overseen by the Cooperativa Café Timor––a group with over 20,000 members from the Ainaro, Ermera, and Lequisa districts of East Timor. They’ve funded clinics and healthcare for their community and partnered with the USDA.

Eastern Timor coffee cultivation has been around for a long time––400 years to be exact. Portuguese colonists had processed the coffee up until leaf rust disintegrated production. It wasn’t until the 1900s that the Híbrido de Timor varietal was grown successfully.

Timor Peaberry beans are extraordinary––instead of two separate beans within the cherry, the beans almost wrap around each other––it possesses a unique sweetness and is often a washed processed.

Process . Washed

Variety . Bourbon, Timor Hybrid

Altitude (meters) . 800 - 1600 masl

Harvest . June-October

Notes . Apricot, Syrupy Caramel

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