Dilver Rivera Mueslas, who is 29 years old, owns El Hermano Farm in the El Agrado area. The farm has an area of ​​2.5 ha with 2.4 ha planted to coffee. The farm's varieties are bourbon, castillo and caturra. It has been part of the Asociación de Caficultores del Centro del Cauca por la Paz (ACC) for 6 years.

ACC co-op is a non-profit organization that was founded in 2016 in Piendamó, Cauca. The purpose of the association has always been to improve the quality of coffee, from the harvest to the commercialization of coffee, where the improvement of these aspects will have a social impact on the region. Improving the welfare of peasant families, taking care of the environment and trying to find peace in our territory.

The ACC has 77 members with an average of 1.5 hectares of land at an altitude between 1,700 and 2,100 meters, where each member who has joined believes in the strength of the association, whose main goal is to fight poverty and social conflicts in the area. The association assists members with crop-related business strategies and technology; although each member has the option to decide how to process their coffee with innovative fermentations.

Last year, 900,000 kg of parchment coffee was purchased, with 20,000 kg scoring 86 points or more. This 900,000 kg comes from associates and business allies from the municipalities of Morales, Cajibío, Totoró and Caldono.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Colombia Dilver Rivera coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Colombia

Cup score : 85.5

Region: El Agrado, Piendamo, Cauca

Variety: Castillo

Processing: washed

Altitude: 1730 m above sea level

Flavor profile: Red currant, pink grapefruit, milk chocolate, cherry, caramel, sweet and velvety

Dilver Rivera Mueslas, who is 29 years old, owns El Hermano Farm in the El Agrado area. The farm has an area of ​​2.5 ha with 2.4 ha planted to coffee. The farm's varieties are bourbon, castillo and caturra. It has been part of the Asociación de Caficultores del Centro del Cauca por la Paz (ACC) for 6 years.

ACC co-op is a non-profit organization that was founded in 2016 in Piendamó, Cauca. The purpose of the association has always been to improve the quality of coffee, from the harvest to the commercialization of coffee, where the improvement of these aspects will have a social impact on the region. Improving the welfare of peasant families, taking care of the environment and trying to find peace in our territory.

The ACC has 77 members with an average of 1.5 hectares of land at an altitude between 1,700 and 2,100 meters, where each member who has joined believes in the power of associations whose main goal is to fight poverty and social conflicts. in the area. The association assists members with crop-related business strategies and technology; although each member has the option to decide how to process their coffee with innovative fermentations.

Last year, 900,000 kg of parchment coffee was purchased, with 20,000 kg scoring 86 points or more. This 900,000 kg comes from associates and business allies from the municipalities of Morales, Cajibío, Totoró and Caldono.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Colombia Dilver Rivera light to prepare filtered coffee and more acidic espresso drinks.

Country of origin: Colombia

Cup score : 85.5

Region: El Agrado, Piendamo, Cauca

Variety: Castillo

Processing: washed

Altitude: 1730 m above sea level

Flavor profile: Red currant, pink grapefruit, milk chocolate, cherry, caramel, sweet and velvety

Kirinyaga and Kiambu regions in the central Kenyan highlands are leaders in Arabica coffee production. Kiambu boasts the highest production in the country while Kirinyaga is third. These areas benefit from low temperatures and volcanic soil, which is ideal for growing high-quality coffee beans such as the SL-28 and SL-34 varieties.

Coffee is defined by the quality of the cup and the size of the beans. AA, the largest, are those larger than 7.2 mm in size. The complement "Top" or "Plus" refers to a cup profile that is particularly fine and complex. The combination of red volcanic soil, high altitude and ideal climate have a decisive influence on the development of aromas and flavors that characterize this coffee.

Kijani Kiboko is a name derived from the Swahili 'Kijani' meaning Green and 'Kiboko' meaning Hippo. This coffee consists of carefully selected SL-28, SL-34, Ruiru 11 and K7 varieties grown in the rich volcanic soils of Kirinyaga and Kiambu.

When the cherries are ripe, they are picked by hand into buckets and then transported to the mill. The cherries are then carefully sorted and properly cleaned. After fermentation, the coffee is washed with clean water and dried under the African sun on raised beds until an optimal moisture level of approximately 12% is reached.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Kenya Kijani Kiboko dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Kenya

Region: Kirinyaga, Kiambu

Variety: SL28, SL34, Ruiru 11, K7

Processing: washed

Altitude: 1650-2300 masl

Flavor profile: light, velvety, sweet, currant and black cherry

Kirinyaga and Kiambu regions in the central Kenyan highlands are leaders in Arabica coffee production. Kiambu boasts the highest production in the country while Kirinyaga is third. These areas benefit from low temperatures and volcanic soil, which is ideal for growing high-quality coffee beans such as the SL-28 and SL-34 varieties.

Coffee is defined by the quality of the cup and the size of the beans. AA, the largest, are those larger than 7.2 mm in size. The complement "Top" or "Plus" refers to a cup profile that is particularly fine and complex. The combination of red volcanic soil, high altitude and ideal climate have a decisive influence on the development of aromas and flavors that characterize this coffee.

Kijani Kiboko is a name derived from the Swahili 'Kijani' meaning Green and 'Kiboko' meaning Hippo. This coffee consists of carefully selected SL-28, SL-34, Ruiru 11 and K7 varieties grown in the rich volcanic soils of Kirinyaga and Kiambu.

When the cherries are ripe, they are picked by hand into buckets and then transported to the mill. The cherries are then carefully sorted and properly cleaned. After fermentation, the coffee is washed with clean water and dried under the African sun on raised beds until an optimal moisture level of approximately 12% is reached.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Kenya Kijani Kiboko light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Kenya

Region: Kirinyaga, Kiambu

Variety: SL28, SL34, Ruiru 11, K7

Processing: washed

Altitude: 1650-2300 masl

Flavor profile: light, velvety, sweet, currant and black cherry

In cooperation with the Czech company Coffee Embassy, ​​we got our hands on this coffee from the Matagalpa region in Nicaragua. It is the story of the close relationship between this company and a family coffee farm with an emphasis on environmental, social and economic sustainability. Coffee Embassy has been buying coffee beans directly from this farm for years. As a result, farmers do not share the profit with intermediaries, and thus achieve a more dignified financial evaluation.

For four generations, the Chavarría family has run the El Progreso and Linda Vista farms. Growing coffee is their tradition and they were among the first in the area to experiment with choice coffee and Nicaraguan washed processing. Uriel, a coffee taster, uses his knowledge to help the farm focus on select coffees to achieve better economic stability. Norlan and Salomon take care of the cultivation, and Uriel oversees the quality. Linda Vista is a smaller farm of 1.5 hectares and serves as an experimental farm for El Progreso, with a size of 10.5 hectares, where proven experiments from the smaller farm are being prepared.

This coffee, together with the El Progreso Natural coffee, are prepared by a rather unique process in the absence of air, fermented in the coffee skins, which gives the coffee a truly extraordinary premium aroma and taste.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Organic Premium coffee light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Nicaragua

Region: El Tabaco community, Peñas Blancas Natural Reserve, Matagalpa

Producers: brothers Norlan and Uriel Chavarría

Cup score : 84.5

Variety: Sarchimor

Processing: anaerobic honey

Altitude: 1050 meters above sea level

Flavor profile: honey, kiwi, milk chocolate, fermented mango

In cooperation with the Czech company Coffee Embassy, ​​we got our hands on this coffee from the Matagalpa region in Nicaragua. It is the story of the close relationship between this company and a family coffee farm with an emphasis on environmental, social and economic sustainability. Coffee Embassy has been buying coffee beans directly from this farm for years. As a result, farmers do not share the profit with intermediaries, and thus achieve a more dignified financial evaluation.

For four generations, the Chavarría family has run the El Progreso and Linda Vista farms. Growing coffee is their tradition and they were among the first in the area to experiment with choice coffee and Nicaraguan washed processing. Uriel, a coffee taster, uses his knowledge to help the farm focus on select coffees to achieve better economic stability. Norlan and Salomon take care of the cultivation, and Uriel oversees the quality. Linda Vista is a smaller farm of 1.5 hectares and serves as an experimental farm for El Progreso, with a size of 10.5 hectares, where proven experiments from the smaller farm are being prepared.

This coffee, together with the El Progreso Natural coffee, are prepared by a rather unique process in the absence of air, fermented in the coffee skins, which gives the coffee a truly extraordinary premium aroma and taste.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Progreso Honey coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Nicaragua

Region: El Tabaco community, Peñas Blancas Natural Reserve, Matagalpa

Producers: brothers Norlan and Uriel Chavarría

Cup score : 84.5

Variety: Sarchimor

Processing: anaerobic honey

Altitude: 1050 meters above sea level

Flavor profile: honey, kiwi, milk chocolate, fermented mango

In cooperation with the Czech company Coffee Embassy, ​​we got our hands on this coffee from the Matagalpa region in Nicaragua. It is the story of the close relationship between this company and a family coffee farm with an emphasis on environmental, social and economic sustainability. Coffee Embassy has been buying coffee beans directly from this farm for years. As a result, farmers do not share the profit with intermediaries, and thus achieve a more dignified financial evaluation.

For four generations, the Chavarría family has run the El Progreso and Linda Vista farms. Growing coffee is their tradition and they were among the first in the area to experiment with choice coffee and Nicaraguan washed processing. Uriel, a coffee taster, uses his knowledge to help the farm focus on select coffees to achieve better economic stability. Norlan and Salomon take care of the cultivation, and Uriel oversees the quality. Linda Vista is a smaller farm of 1.5 hectares and serves as an experimental farm for El Progreso, with a size of 10.5 hectares, where proven experiments from the smaller farm are being prepared.

This coffee, together with the El Progreso Honey coffee, are prepared by a rather unique processing in the absence of air, fermented in the coffee skins, which gives the coffee a truly extraordinary premium aroma and taste.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast El Progreso Natural coffee light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Nicaragua

Region: El Tabaco community, Peñas Blancas Natural Reserve, Matagalpa

Producers: brothers Norlan and Uriel Chavarría

Cup score : 89

Variety: Sarchimor

Processing: anaerobic natural

Altitude: 1050 meters above sea level

Taste profile: full bodied, complex flavors of rum, nougat and mango, slightly fruity and sweet

In cooperation with the Czech company Coffee Embassy, ​​we got our hands on this coffee from the Matagalpa region in Nicaragua. It is the story of the close relationship between this company and a family coffee farm with an emphasis on environmental, social and economic sustainability. Coffee Embassy has been buying coffee beans directly from this farm for years. As a result, farmers do not share the profit with intermediaries, and thus achieve a more dignified financial evaluation.

For four generations, the Chavarría family has run the El Progreso and Linda Vista farms. Growing coffee is their tradition and they were among the first in the area to experiment with choice coffee and Nicaraguan washed processing. Uriel, a coffee taster, uses his knowledge to help the farm focus on select coffees to achieve better economic stability. Norlan and Salomon take care of the cultivation, and Uriel oversees the quality. Linda Vista is a smaller farm of 1.5 hectares and serves as an experimental farm for El Progreso, with a size of 10.5 hectares, where proven experiments from the smaller farm are being prepared.

This coffee, together with the El Progreso Honey coffee, are prepared by a rather unique processing in the absence of air, fermented in the coffee skins, which gives the coffee a truly extraordinary premium aroma and taste.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Progreso Natural coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Nicaragua

Region: El Tabaco community, Peñas Blancas Natural Reserve, Matagalpa

Producers: brothers Norlan and Uriel Chavarría

Cup score : 89

Variety: Sarchimor

Processing: anaerobic natural

Altitude: 1050 meters above sea level

Taste profile: full bodied, complex flavors of rum, nougat and mango, slightly fruity and sweet

In cooperation with the Czech company Coffee Embassy EU, we got our hands on this coffee from São Paulo in Brazil. It is the story of the close relationship between this company and a family coffee farm with an emphasis on environmental, social and economic sustainability.

Coffee Embassy has been buying coffee beans directly from this farm for years. As a result, farmers do not share the profit with intermediaries, and thus achieve a more dignified financial evaluation. To ensure the long-term quality of the coffee, the owner Paulo invests in coffee processing processes and the use of organic practices. Above all, it is necessary to highlight his interest in his employees and their families. In addition to the basic health insurance, Paulo pays his employees and their families optional supplemental insurance and has already reimbursed the school fees of several of his employees' children, thus helping them to better apply themselves on the labor market.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Brazil Paulo Toledo Campos dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Brazil

Region: Alto Mogiana, São Paulo

Producer: Paulo Toledo Campos

Variety: Catuai Boia II

Cup score: 84

Processing: natural

Altitude: 1050 m above sea level

Taste profile: Full body, milk chocolate, currant, sweet and juicy, fine acidity

In cooperation with the Czech company Coffee Embassy EU, we got our hands on this coffee from São Paulo in Brazil. It is the story of the close relationship between this company and a family coffee farm with an emphasis on environmental, social and economic sustainability.

Coffee Embassy has been buying coffee beans directly from this farm for years. As a result, farmers do not share the profit with intermediaries, and thus achieve a more dignified financial evaluation. To ensure the long-term quality of the coffee, the owner Paulo invests in coffee processing processes and the use of organic practices. Above all, it is necessary to highlight his interest in his employees and their families. In addition to the basic health insurance, Paulo pays his employees and their families optional additional insurance and has already reimbursed the school fees of several of his employees' children, thus helping them to better apply themselves on the labor market.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Brazil Paulo Toledo Campos light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Brazil

Region: Alto Mogiana, São Paulo

Producer : Paulo Toledo Campos

Variety: Catuai Boia II

Cup score: 84

Processing: natural

Altitude: 1050 m above sea level

Flavor profile: Full bodied, milk chocolate, currant, sweet and juicy

Fair Trade and organic certified coffees from Guatemala are relatively common, the reason being that historically many small producers organized themselves into democratically managed cooperatives and thus had a greater ability to achieve said certifications. Guatemala's coffee sector sees the participation of many indigenous producer groups, who typically have a strong cultural connection to the care and preservation of the land and natural resources, making organic certification an obvious choice.

Historically, there were legal barriers that prevented women from owning their own farms or becoming members of a cooperative. Today, however, there are programs and cooperatives that unite and improve the position of women in society. The coffees in this batch are 100% from farms owned or managed by women.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast FTO Women Producers coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Guatemala

Region: Huehuetenango

Variety: Bourbon, Catimor, Caturra

Processing: washed

Altitude: 1400 - 2200 masl

Flavor profile: Fresh blueberry flavored with soft praline and amaretto. Juicy acidity and pure fruity sweetness.

Kayon Mountain Coffee Farm covers an area of ​​500 hectares with about 300 hectares planted to coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. Located 510 kilometers south of Addis Ababa, the land straddles the border of two villages —Taro and Sewana — located in the Oromia region, in the Guji zone of Shakiso district, Ethiopia.

Ismael oversees 25 permanent full-time employees and 300 seasonal employees. As part of community development, the farm offers many non-work benefits and financial support for the construction of schools and administrative buildings.

Kayon Mountain Farm uses shade (acacia and other native trees) to protect the coffee as well as create compost for natural fertilization. Ismael takes care not only of the structure and management of the farm itself, but also of the harvesting and processing of the coffee beans.

Guji is a beautifully forested area in southern Ethiopia. Prior to the early 21st century, the region was considered part of Sidamo, but has since become its own region. The people of Guji grow coffee cherries at very high altitudes in rich red soil, which sets this coffee's profile apart from neighboring regions. These small growers deliver their coffee to the washing stations, where they are sorted and processed together. Coffee beans carry the taste of fruit, deep chocolate and light flowers.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Salvador Finca Los Angeles coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Ethiopia

Region: Shakiso, Guji

Variety: Ethiopian heirloom

Processing: washed

Altitude: 1900 - 2200 masl

Flavor profile: Dark chocolate and fresh floral flavors with a fine balanced acidity and smooth mouthfeel

Kayon Mountain Coffee Farm covers an area of ​​500 hectares with about 300 hectares planted to coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. Located 510 kilometers south of Addis Ababa, the land straddles the border of two villages —Taro and Sewana — located in the Oromia region, in the Guji zone of Shakiso district, Ethiopia.

Ismael oversees 25 permanent full-time employees and 300 seasonal employees. As part of community development, the farm offers many non-work benefits and financial support for the construction of schools and administrative buildings.

Kayon Mountain Farm uses shade (acacia and other native trees) to protect the coffee as well as create compost for natural fertilization. Ismael takes care not only of the structure and management of the farm itself, but also of the harvesting and processing of the coffee beans.

Guji is a beautifully forested area in southern Ethiopia. Prior to the early 21st century, the region was considered part of Sidamo, but has since become its own region. The people of Guji grow coffee cherries at very high altitudes in rich red soil, which sets this coffee's profile apart from neighboring regions. These small growers deliver their coffee to the washing stations, where they are sorted and processed together. Coffee beans carry the taste of fruit, deep chocolate and light flowers.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Salvador Finca Los Angeles coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Ethiopia

Region: Shakiso, Guji

Variety: Ethiopian heirloom

Processing: washed

Altitude: 1900 - 2200 masl

Flavor profile: Dark chocolate and fresh floral flavors with a fine balanced acidity and smooth mouthfeel

Oscar and Francisca Chacón are third generation coffee producers who have embraced the development of their surroundings and the production of quality coffee. Committed to quality and innovation, the couple are among the first ever farmers in Costa Rica to use the honey method to process coffee beans.

In 2005, after years of supplying their cherry to the cooperative at the going market price, they decided to join the brand new "micromill revolution" and buy their own dehusker to have more control over the quality and price they got from the harvest. "At first we didn't know what we were doing," explains Oscar. “We were just experimenting. This experimentation has led to some of the most exciting new flavor profiles we've ever tasted: Chacons now produce a wide variety of honey process coffees, modulating the drying time to create different effects in the cup.

Necessity drove the family to innovate more when an earthquake in 2008 knocked out electricity and water in their area during harvest. Unable to run the huskers or wash off the grounds to produce washed coffees, Francisca was inspired by her knowledge of African coffee production and quickly built raised beds on the property. So they started experimenting with the processing of coffee cherries using the honey method.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Las Lajas light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Costa Rica

Region: Ahuachapan

Variety: Common Costa Rican

Processing: honey

Altitude: 1400 - 1600 masl

Flavor profile: Rich caramel and cocoa flavors with pronounced acidity and subtle sweetness.