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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.
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.
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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.
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.
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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.
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.
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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.
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.
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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.
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.
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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.
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.
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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.
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.
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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.
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.
Single Estate Coffees
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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.
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.
Single Estate Coffees
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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.
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.
Single Estate Coffees
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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.
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.
Single Estate Coffees
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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.
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.
Single Estate Coffees
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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.
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.
Single Estate Coffees
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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.
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.
Single Estate Coffees
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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.
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.
Single Estate Coffees
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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.
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.
Single Estate Coffees
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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.
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.
Single Estate Coffees
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