Coffee Shop

Arabica Varietal: SL34 & SL28
Location: Gatundu
Country: Kenya
Attitude: 1,550 - 1,700 m.a.s.l.
Process: Fully Washed
Roasting: Light to Medium
Cupping Notes
Coffee Blossom, Prune, Cocoa Nibs
The Story
Gatundu Town, only 50km from Nairobi, is known for being the land of Jomo Kenyatta, the first president of Kenya. The altitude in Gatundu Town is 1,695 m.a.s.l., but the range of where farmers are located goes from a low of 1,550 to a high of 1,700.
The processing of this coffee is fully washed, as is traditional in Kenya. Ripe cherry is pulped by disk pulpers and fermented for 24-36 hours, depending on ambient temperature, before being washed in channels and transported to soaking tanks. The water that is used throughout the process, comes from the local river, Thiririka.

Arabica Varietal: Red Bourbon
Location: Huye Mountain
Country: Rwanda
Attitude: 1,600 - 2,300 m.a.s.l.
Process: Natural
Roasting: Light to Medium
Cupping Notes
Sour Cherry, Banana, Dark Chocolate
The Story
This unique coffee comes from the Huye Mountain in the Huye district, in Southern Rwanda. It is entirely bourbon, which, coupled with an altitude ranging from 1,600 to 2,300 meters above sea level, brings about lots of complexity and great flavours in the cup.
The natural process employed at Huye Mountain involves meticulous cherry selection and hand sorting prior to drying. Drying is done on raised African beds for between 14 and 28 days, depending on the weather. The coffee is turned regularly during this time to ensure it remains free of mould and over-fermentation.

Arabica Varietal: Caturra, Bourbon, Typica, Castillo
Location: Ibagué
Country: Colombia
Attitude: >1600m

Roasting: Light to Medium
Cupping Notes
Bergamot, Vanilla, Roasted Almond
The Story
Ibagué is the region where this specialty coffee is grown, and also the capital of Tolima Province. Tolima is the third largest coffee producing province in Colombia, and is also known for high quality soil and abundant natural streams, that flow from three snow peaked volcanoes in the region.
The coffee is carefully selected through a rigorous sensory analysis to guarantee profile consistency and quality. This fully washed coffee is smooth and clean, with a pointed acidity and a rich, creamy body.

Arabica Varietal: Mundo Novo
Location: Alta Mogiana
Country: Brazil
Attitude: 1,150 m.a.s.l.
Process: Semi-Washed
Roasting: Light to Medium
Cupping Notes
Caramel, Nuts, Milk chocolate
The Story
Brazil Ametista took its name from Greek mythology, according to which the Amethyst, a beautiful nymph granted protection to Diana from Bacco, who turned her into a gem. Bacco, repented, gave the stone the color purple, his favorite, and the power to protect its carriers from poisoning. For centuries it was considered a remedy for drunkenness, bringing courage and inner peace. It symbolizes the deep love, happiness and wealth.
Ametista is an excellent coffee, with mild fragrance, excellent aroma, full body and pleasant sweetness. The preparation is pulped natural. The coffee cherry skin is removed and the parchment, with a lot of the mucilage attached, is sun dried on raised drying bed.

Arabica Varietal: Red Bourbon
Location: San Fernando
Country: El Salvador
Attitude: 1,200 m.a.s.l.
Process: Washed
Roasting: Light to Medium
Cupping Notes
Hazelnut, Prune, Caramel
The Story
Salvador Gross runs his farm along with his son and grandson. They are commited to sustain high quality in their farm, and to protect the environment and the communities around.
San Jose Farm had been abandoned when Don Salvador bought it, and he started re-planting the whole farm. That's the reason why most of the trees are young and healthy.
Taking care of wildlife is very important to Don Salvador, therefore all the agronomic products used at the farm do not harm wildlife, as well as hunting is strictly prohibited.

Grade: Specialty
Arabica Varietal: Tim Tim & Cattimor
Location: Sumatra
Attitude: 1,200-1,600 m.a.s.l.
Process: Semi Washed
Roasting: Light to Medium

Cupping Notes
Tobacco, Lemon, Caramel

The Story
ARISARINA COOPERATIVE is a coffee producers' cooperative established in 2013 located at the highlands of Gayo Aceh Province on Sumatra Island in Indonesia. The membership has reached 2,494 Gayo coffee farmers. Their common goal is to improve the quality of coffee that grows in the Gayo highlands as well as to maintain and preserve the ecosystem as a place to grow coffee beans of the highest quality. Gayo is considered one of the largest Arabica coffee plantations in south east Asia.
Moreover, the coffee plantation that is cultivated by farmers in the Gayo Highland has been following the principle of the conservation, where each coffee farm planted with shade trees. This type of cultivation is rarely found in any other region in Indonesia.

Grade: Specialty
Arabica Varietal: Pacas & Bourbon
Location: Monte Verde
Attitude: 1,350 m.a.s.l.
Process: Natural
Roasting: Light to Medium

Cupping Notes
Grape, Mango, Dark Chocolate

The Story
The San Rafael farm, which is owned by a 4th generation of coffee producers, the Contreras Valdez family, is located in the Monte Verde area, in El Salvador. The history of the Contreras Valdez family begins in the early 20th century, when in 1918 Sabino Contreras a captain of the Guatemalan army, was dedicated to the sugar cane plantation and Lucila Pimentel, the daughter of a Salvadorian coffee farmer were united to create a legacy that will be centered in the production and exportation of this exquisite specialty coffee. The farm sits at an altitude of about 1,350 meters and the coffee is natural processed which enhances its sweetnes and fruity tones.

Grade: Specialty
Arabica Varietal: SL28 & SL34
Location: Kirinyaga
Attitude: 1,300 - 1,900 m.a.s.l.
Process: Washed
Roasting: Light to Medium

Cupping Notes
Grapefruit, Hazelnut, Spicy

The Story
Baragwi Farmers Co-operative Society Limited is located in Baragwi and Karumandi locations - Gichugu Division in Kirinyaga County, Kenya, East Africa. It is named after the referred location Baragwi. Timely and selective hand picking is carried out in Guama. The cherries are delivered to the wet mill, the same day they are picked. Cherry sorting is carried out at the wet mill prior to the pulping. Red ripe cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean water (wet processing) that is recirculated before disposal into seepage pits. Sun drying on raised tables is done before delivery of the coffee to the dry mill for secondary processing.

Grade: Specialty
Arabica Varietal: Heirloom
Location: Limu
Attitude: 1,900-2,000 m.a.s.l.
Process: Washed
Roasting: Light to Medium

Cupping Notes
Sour Cherry, Dark Chocolate, Banana

The Story
The Shimekt Daba Coffee Plantation is a young and dynamic coffee plantation, located in the former Kaffa province (the origin of Arabica Coffee) within the Limu Kosa District, 440km from the capital of Ethiopia, Addis Ababa. The plantation is found in a tropical rainforest. The soil is reddish brown, deep and fertile with humus content. The farm is under suitable shade trees which are indigenous to the land. The cultural practices at the farm are geared towards balanced ecology and conservation based and grown in a sustainable way that considers social and economic aspects. No chemical fertilizer and insecticides are being used. Shimekt coffee plantation offers fully washed coffee from its wet mill station and natural dried in raised beds coffee.

Grade: Specialty
Arabica Varietal: Caturra Catimor
Location: Junin
Attitude: 1.800 m.a.s.l.
Process: Washed
Roasting: Light to Medium

Cupping Notes
Fig, Chocolate, Walnut

The Story
La Avandaza farm, owned by Victor Aguilar Cesar Gumercindo which is located in the Junin providence in Peru, is a member of the Central Café & Cacao association. The Central Café & Cacao association was born on March 14, 2003, thanks to the initiative of small coffee producers, organized in cooperatives, who demand specialized services with the aim to strengthen the coffee and cocoa production systems. The Central Café & Cacao has a social base made up of 9,000 small producers organized into thirteen cooperatives, located in the regions of Huánuco, Junín, Ayacucho, Cuzco and Puno. Their mission is to manage projects, develop competitive products and services that contribute to the strengthening of their social base and the value chain of Peruvian coffee and cocoa, promoting social development with a cooperative approach and conservation of the environment.

Grade: Specialty
Arabica Varieties: Kayanza Burundi, Maasai Kenya and Tarrazu Costa Rica
Location: Central Valley
Roasting: Light to Medium
Flavour Analysis: Soft, Sweet, Balanced, Full Body

Stardust blend is an Arabica coffee blend made up of specialty coffee beans from Kayanza Burundi, Maasai Kenya and Tarrazu Costa Rica with a soft and full body. Our stardust blend will make the perfect festive gift for all of you who share the love for unique coffee aromas and flavours.

Grade: Specialty
Arabica Varietal: Caturra
Location: Jinotega, Nicaragua
Attitude: 1.450 m.a.s.l.
Process: Washed
Roasting: Light Medium

Cupping Notes
Mango, Lime, Caramel

The Story
The farm’s height above sea level varies between 1,050 and 1,450 meters. The farm has a small river which runs from West to East joining the Jiguina River, and the Apanas Lake in the East. La Bastilla Farm has been certified by the Rainforest Alliance since 2003 and has a continuous program of improvement.
Due to its altitude, natural conditions such as its micro climate, shade trees, soil and the way in which the plantation and ecological processing plants are managed, La Bastilla produces a quality of coffee that is very special, balanced, with a distinct body and aroma.

Grade: Specialty
Arabica Varietal: Bourbon
Location: Kayanza
Attitude: 1.800 m.a.s.l.
Process: Natural
Roasting: Light to Medium

Cupping Notes
Blueberry, Apricot, Milk Chocolate

The Story
The Butegana Central Washing Station is located in the Kayanza commune in northern Burundi. It handles crops from approximately 3,600 registered growers. Each producer harvests from an average of 300 trees. It is on the border with Rwanda.
Kayanza is one of the most reputable growing regions of Burundi. Soils are rich and volcanic, while the growing conditions are optimal year round.

Grade: Specialty
Arabica Varietal: Bourbon
Location: Zambia
Attitude: 1.300 - 1.500 m.a.s.l.
Process: Washed
Roasting: Light to Medium

Cupping Notes
Sweet Herbs, Dark Chocolate, Spicy

The Story
The Mafinga Hills in Zambia’s Northern Province are home to the country’s highest peaks, where altitude and ancient volcanic soils help produce the sweet citrus flavor profiles that characterize this single estate coffee.
You’ll find that the sharp acidic edge of East African coffees is often softened somewhat in their Zambian counterparts – making the latter perfect for those in search of a more restrained flavours. In the typical Zambian cup, you’ll find floral and citrus notes, with a twist of nuts or berries. The better specimens will give more unusual flavours, like cucumber, vanilla, maple and butter.

Grade: Specialty
Arabica Varietal: Bourbon, Castillo
Location: Narino
Attitude: 2.300 m.a.s.l.
Process: Washed
Roasting: Light to Medium

Cupping Notes
Jasmin, Black Tea, Chocolate

The Story
Colombia’s size alone certainly contributes to the different profiles that its 20 coffee-growing departments (out of a total 32) express in the cup, but even within growing regions there are plentiful variations due to the microclimates created by mountainous terrain, wind patterns, proximity to the Equator, and, of course, differences in varieties and processing techniques.
The southwestern departments of Narino, Cauca, and Huila tend to have higher altitude farms, which comes through in more complex acidity and heightened florality in the profiles.

Grade: Specialty
Arabica Varietal: Caturra, Catuai
Location: Costa Rica
Attitude: 1.800 m.a.s.l.
Process: Fully Washed
Roasting: Light to Medium

Cupping Notes
Lemon, Floral, Roaster Nutty

The Story
Coffee was planted in Costa Rica in the late 1700s, and it was the first Central American country to have a fully established coffee industry; by the 1820s, coffee was a major agricultural export with great economic significance to the population. Costa Rica contributes less than 1% of the world’s coffee production. One way that Costa Rica has hoped to differentiate itself among coffee-growing nations is through the diversity of profiles in its growing regions, despite the country’s relatively small geographical size. Tarrazu might be the most famous of the regions: Its high altitudes contribute to its coffees’ crisp acidity.

Grade: Specialty
Arabica Varieties: Narino Colombia and Tarrazu Costa Rica
Location: Central Valley
Roasting: Light to Medium
Flavour Analysis: Sweet, Soft Body

Stardust blend is an Arabica coffee blend made up of specialty coffee beans from Narino Colombia and Tarrazu Costa Rica with a sweet and soft body. Our stardust blend will make the perfect festive gift for all of you who share the love for unique coffee aromas and flavours.

Grade: Specialty
Arabica Varietal: Heirloom
Location: Kochere, Yirgacheffe
Altitude: 1850 – 2000 masl
Process: Fully washed
Roasting: Light medium

Cupping Notes
Black tea leaves, honey and peach aromas

The Story
Kochere is a small area within Gedeo Zone in Ethiopia. The Kochere micro-region is recognized as one of the best origins for fully washed southern Ethiopian coffee. In this area the farms are generally very small, while the annual average production is approximately 900 kg per farmer.

Grade: Specialty
Arabica Varietal: Heirloom
Location: Guji, Sidama
Altitude: 1850 – 2100masl
Process: Natural
Roasting: Light medium

Cupping Notes
Milk chocolate, red grapes and cedar, winey acidity flavor

The Story
Ethiopia is considered as the birthplace of coffee! The oldest human skeleton ever found, over 4.4 million years old, was found in Ethiopia and named Ardi. This sweet coffee which is natural processed was named after our ancient ancestor.
The coffee is growing in Guji area which is within the greater Oromia region of Ethiopia and Southern Nations, Nationalities, and Peoples Region (SNNPR). It is producing very distinctive coffee and separates the Guji Specialty grade coffee from the rest of Sidama coffees.

Grade: Specialty
Arabica Varietal: Red Bourbon
Location: Gakenke
Altitude: 1650 – 2000 masl
Process: Washed
Roasting: Light medium

Cupping Notes
Red berries, lime, milk chocolate

The Story
Bumbogo is located in an area known for high-quality coffee production in Rwanda. It is highly competitive region and has been home to some of the winning lots of the Cup of Excellence.
During the washing process, parchment is continuously agitated to encourage lower density parchment to float and to clean any residual mucilage off the parchment. Once the parchment is separated into grades, it is given a final post wash rinse.

Grade: Specialty
Arabica Varietal: Bourbon
Location: Huehuetenango
Altitude: 1500 – 1700 masl
Process: Washed
Roasting: Light Medium

Cupping Notes
Tropical fruits, winey notes, floral aromas

The Story
Guatemala is famous for producing many different types and some of the world’s finest coffees. It is located at the foot of Cuchumatanes. Thanks to dry and hot winds that blow from Mexico’s Tehuantepec plain, Huehuetenango region is well protected from frost, allowing the coffee to be cultivated up to 2,000 meters.
This region has ideal geographic conditions for the cultivation of great quality coffee. Coffees from Huehuetenango are exceptional with distinct acidity and fruity flavors.

Grade: Specialty
Arabica Varietal: SHB EP
Location: Huanuko
Altitude: 1880 masl
Arabica Varietal: Obata
Process: Washed
Roasting: Light medium

Cupping Notes
Chocolate, almond, raisin

The Story
Peru is one of the largest producers of coffee in the world and noted for being one of the major producers of organic and fair trade coffee beans. This is an SHB EP grade Fair Trade Organic certified coffee, located in Huanuco, San Martin, one of the prime coffee and cocoa growing areas of Peru.
Focused on values promoting the improvement of living conditions of its 1000 members, the cooperative supports the producers by helping bring high quality crop to market.

Grade: Specialty

Altitude: 1550-1600m
Location: Chalchuapa, Apaneca Ilamatepeq, El Salvador
Process: Natural
Arabica Varietal: Pacamara
Roasting: Light Medium

Cupping Notes
Apricot, caramel and flower aromas, high sweetness and strong, fruity acidity, rich creamy body and fruity aftertaste with hints of toffee.

The Story
The new Coffee Island MicroFarm Project, "Pacamara" is a hybrid Arabica Coffee. It is the result that comes from combining the Maragogype and Pacas variety, a mixture that took almost 30 years of careful scientific research to perfect, so it could be given to producers in the end of the 1980s. It got its name from combining the names of the two varieties. As it originates from the variety of tall high yielding Maragogype Coffee trees and a variety made up of the small and strong Pacas coffee trees, the result is a medium sized plant with rich foliage.

Grade: Specialty
Altitude: 800-1000 masl
Location: Jacarezinho, Parana, Brazil
Process: Natural
Arabica Varietal: Obata
Roasting: Light Medium

Cupping Notes
Aromas of cinnamon and roses, flavor of red cherries and almond, with oily rich body and nutty aftertaste.

The Story
Fazenda Santa Feliciana, owned by Saldanha Family, is located in the Brazilian region of Norte Pioneiro do Parana. The coexistence of volcanic soils of high fertility & the good distribution of rainfall throughout the year turn Santa Feliciana into an extraordinary environment for the development of the highest quality Arabica coffee lots. As Four Seasons Project Member, in Fazenda Santa Feliciana sustainable practices are primarily addressed in coffee as well as harvest and post-harvesting topics to help its members produce better lots along the years.

Grade: Specialty
Altitude: 1800 masl
Location: Ngariama, Gichugu division of Kirinyaga District, Kenya
Process: Washed
Arabica Varietal: SL28 & SL34
Roasting: Light Medium

Cupping Notes
Prune and black tea aroma, grapefruit and sweet kola taste with buttery body and clean, lasting aftertaste

The Story
This coffee comes from the washing station situated in Ngariama location, Gichugu division of Kirinyaga District. Kainamui is located on the slopes of Mount Kenya and lies at an altitude of 1,800 metres above sea level which makes it ideal for coffee production. With ideal conditions for coffee growing, farmers benefit from the mineral-rich red volcanic loam soils and high altitudes that are typical of the area. Varieties grown by these members are SL28 and SL32.

Grade: Specialty
Altitude: 1150 - 1300 masl
Location: Nueva Segovia, Cordillera Dipilto and Jalapa
Process: Washed
Arabica Varietal: Cattura, Catuai, Java
Roasting: Light Medium

Cupping Notes
Aromas of jasmine and tangerine, flavors of raisins and figs, with oily rich body and a lingering, fresh and sweet aftertaste.

The Story
Roger Peralta and his family have owned the beautiful 80 hectare Finca La Argentina since 1920. It is located a steep 30-minute drive from the local mill town of Ocotal (Nueva Segovia’s capital), deep in the stunning mountain forest where many varieties of indigenous tree and types of flora and fauna flourish, providing ample shade for the Caturra, Catuai and Javanica that grows there. The high altitude, excellent climatic conditions and close proximity to the mills all contribute to the exceptional quality of the coffee.

Grade: Specialty
Altitude: 1320 - 1450 masl
Location: San Fernando, Nueva Segovia
Process: Yellow Honey
Arabica Varietal: Catuai
Roasting: Light Medium

Cupping notes
Aromas of flowers and lime, flavor of apricots and milk chocolate, with silky body and fruity, chocolaty aftertaste

The Story
Situated in the Nueva Segovia region amongst the Comarca Las Camelias community at altitudes ranging from 1320 to 1450 metres above sea level, Samaria embodies a diverse range of luscious vegetation and wildlife brought about by high levels of annual rainfall. Samaria has a total area of nearly 85 hectares which consists of natural mountainous forest. Of the 85 hectares of available arable land, 40 have been set aside for the sole purpose of maintaining and improving the natural habitat.