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Sump / St. Louis, MO
Kaffeelix / St. Polten, Austria
Momos / Busan, South Korea
Brewing Retail
Merchandise Retail

Sump / St. Louis, MO Kaffeelix / St. Polten, Austria Momos / Busan, South Korea Brewing Retail Merchandise Retail

Menu Sump / St. Louis, MO Kaffeelix / St. Polten, Austria Momos / Busan, South Korea Brewing Retail Merchandise Retail

12oz / 340g Whole Bean Notes: Meyer Lemon, Black Tea, Honey Region: Sidama Producer: Moplaco Varietal: Ethiopian Heirloom Process: Washed Elevation: 1800 - 2300 m From Sump: "The coffee comes from the Sidamo region. It is the story of family bonds and some peculiar land ownership laws in Ethiopia. Yannis, a Greek immigrating to Ethiopia during World War II, started the farm in 1972. When he suddenly passed away from a heart attack, his daughter, who had recently received an MBA in Europe and was preparing for a career in investment banking, had to decide to continue on her chosen career path or return home to keep her family’s land. Ethiopia forbids (at the time) intergenerational land ownership unless the land is in continual use. She returned home, and with the same intensity she threw herself into her studies, she dove deep into developing methods and processes in her quest to create a transcendent cup of coffee. We found notes of Meyer lemon, black tea and honey in this coffee."

$30.0030.00 USD

12oz / 340g Whole Bean Notes: Cocoa, Mandarin, Creamy Medium Roast From Sump: This coffee is a single origin Colombia community lot from the Cauca department, roasted at two different roast levels and then back blended together in a secret Sump ratio. This blend is an effort to present a more accessible or general audience cup that has reduced palette acidity, balance, smoothness, classic coffee aromas and earthy tones; all with minimal roastiness present in the cup. If you a long time subscriber (or Sump coffee drinker), you will feel that additional roast development, but as it cools and opens up that aspect will soften and dissipate. We recommend a slightly higher water to coffee ratio with this coffee too, something like 1 gram of coffee to 16 (to 16.5) grams of water would be more appropriate. We hope you find this coffee accessible.

$21.0021.00 USD

7oz / 200g Whole Bean Notes: Orange Blossom, Rosehip, Rich, Cilantro Seeds Region: Gesha Village, Bench Maji, Oma Lot 100 Producer: Adam Overton Varietal: Gesha 1931 Process: Natural Elevation: 1931 - 2040 m From Momos: "Gesha Village is back. We are happy to be able to introduce you to Gesha Village Coffee, which has been loved by many every year, this year as well. Following the first series, ‘Oma’, we will sequentially introduce the coffee of Gesha Village, so we hope you will experience its various charms. Adam Overton, producer of Gesha Village, is an American who was originally a film director. At the time, he was filming a coffee documentary with coffee expert Willem Boot, and a cup of Gesha coffee completely changed his life. Deeply impressed by the gorgeous floral aroma and clean mouthfeel of Panama Gesha coffee, Adam, along with Willem Boot and his Ethiopian wife Rachel Samuel, began exploring Ethiopia in search of the origin of Gesha. This soon led to their determination to grow coffee, and they began conducting various research on the origin of Gesha coffee. After about two years of exploration, they discovered the Gori Gesha Forest in the southwest. This is also the origin of the Gesha variety, and they have been working on the 'Gesha Village' project since 2011 to reproduce the Gesha variety discovered in this forest in 1931. "Rachel, you know, when we first met here ten years ago, our lives have changed a lot. We were living in Ethiopia, but we were completely cut off from civilization, and the animal life and our life were at a level that was hard to pin down. But now, 10 years later, the children are getting an education thanks to you guys, and we are getting paid every month for our 'work'." - During an interview with farm members of Gesha Village, which celebrated its 10th anniversary this year Ethiopia is a representative coffee producing region that comes to mind first when you think of 'coffee', but its social and economic infrastructure, including facilities for growing and processing coffee, is poor. Despite this situation, I think we can introduce good quality Ethiopian coffee to you thanks to the efforts of various people who are trying to maintain a sustainable Ethiopian coffee industry. Gesha Village, located near the Gori Gesha Forest, which gave birth to the Gesha variety, was an absolute advantage in coffee cultivation, but it was also a place that could be said to be ‘cut off from civilization,’ so the owners of the farm, Adam and Rachel, have been constantly making efforts to coexist with the indigenous people. In order to coexist with the indigenous people living here, they sponsored two schools adjacent to the farm and employed local people on the coffee farm, which has had a positive effect on the local community. This seems to be an area where Gesha Village’s coffee can be recognized as more valuable. Gesha Village is divided into 8 districts, and Micro Lot Coffee, through detailed district management, maximizes unique individuality and quality characteristics through individual harvesting and drying processes. The coffee we are introducing this time was grown in a district called 'Oma'. Oma, located in the central-southern part of Gesha Village, has the largest area among the 8 districts, and is named after a religious leader who was respected and loved by many people. The coffee grown in Oma is characterized by a subtle and delicate flavor profile based on the exotic aroma of rose tea and a sweetness reminiscent of honey."

$45.0045.00 USD

12oz / 340g Whole Bean Notes: Passionfruit, Persimmon, Molasses Region: Oromia, West Arsi Producer: Mundayo Washing Station Varietal: Ethiopian Heirloom Process: Natural Elevation: 1940 - 2100 m From Sump: "This coffee comes to us from the Mundayo Washing Station located in the West Arsi zone of Oromia. Like many washing stations in Ethiopia, Mundayo collects cherries from over 750 individual small farmers and pays each farmer per kilo of cherry delivered to the station. Once collected, the individual lots are blended together each day to create day lots. Those day lots are then processed and bagged for export. The farmers who contribute to the washing station often grow many different crops and do not exclusively farm coffee. This naturally processed lot from Mundayo is quite the easy drinker. In the cup, this coffee leads with soft, juicy fruit notes of passionfruit and persimmon paired with an earthy sweetness like molasses on the finish. Alongside those predominant notes, subtler hints of blood orange and Red Delicious apple compliment the overall cup and add both tartness and depth to the sip as the cup cools. We’d recommend a fairly coarse grind size for this coffee to clarify those notes, but a finer grind won’t disappoint!"

$27.0027.00 USD

12oz / 340g Whole Bean Notes: White Raspberry, Strawberry, Hibiscus Region: Pangalengen Producer: El Tigre/La Falda Varietal: N/A Process: Anaerobic Natural Elevation: 1600 - 1650 m From Sump: "TThis coffee comes to us from Java, a country so important to the history of coffee production that coffee as a beverage has been colloquially referred to as “java” since the late 1800s. This particular lot comes to us from the Riunggunung Estate in the Pangalengen region of West Java. Riunggunung is a very small farm, only occupying around 10 hectares of land. Weather in the region can present challenges due to the farm’s location. Temperatures can dip toward the freezing point and the potential frost could devestate that season’s crop, however the cool temps and elevation lead to a slower maturation of the plants and therefore a richer, more nuanced flavor in the final product. Our experience with this coffee has been universally positive. The cup is intensely juicy and leads with notable impressions of tart red fruit backed up by pleasant sweetness. Distinct florality is present through the latter half of the sip and the cup finishes smoothly without a hint of bitterness. It is also very flexible in terms of brewing method, and for those of you who enjoy a naturally processed coffee on espresso, this coffee is sure to please!"

$29.0029.00 USD

$70.0070.00 USD

Kaffeelix / St. Polten, Austria

8.8oz / 250g Whole Bean Notes: Sweet, Apricot, Nectarine, Raisin, Cane Sugar, Vanilla, Vibrant, Silky, Region: Quindio Producer: Felipe Arcila, El Encanto Varietal: Maragesha Process: Natural Elevation: 2050 m From Kaffeelix: "As you probably know, in June we were at the World of Coffee in Copenhagen - and not only met many of our dear customers from all over the world, but also producers we highly appreciate to work with. As you can imagine, we also got to taste a few things... including this Maragesha, which we simply had to have in our range. Some may remember that this happened to us in Athens with our Red Gesha ;) which is worth mentioning, because although it is not from the same farm, but the same producer, Felipe Arcila and his family. So the bar is set high! But now finally something about the coffee: complex aromas, fruity notes, an incredible sweetness and a silky body... With every sip, we find new aspects in this filter. Maragesha is a hybrid of Maragogype and Gesha - first crossed on Luis Anibal's Finca Villa Betulia farm in 2017 - and brings the strengths of both varieties to the table; the taste also changes over the weeks after roasting. There's something to discover in every brew, we enjoy that very much :) and hopefully you will too! About the processing: The coffee cherries are first exposed to a 24-hour dry aerobic fermentation before being placed in GrainPro bags for 50 hours below 22 °C. The cherries are then dried on raised beds until they reach 11% moisture content. About the producer: Felipe Arcila and his brother Carlos are fourth-generation coffee producers (you may also remember Jairo Arcila, their father; we had the Strawberry Infused Castillo from his farm Santa Mónica last year). The two have specialized in processing high-quality, exotic varieties and are always surprising us with rarities that are worth discovering."

$65.0065.00 USD

2.2lb / 1kg Whole Bean Notes: Vanilla, Caramel, Biscuit, Buttery, Cloves, Spicy, Grapefruit, Chocolate Finish, Almonds, Medium Body Region: Santa Adela, Jinotega Producer: Maximino Palacios Varietal: Red Catuai Process: Carbonic Maceration Natural Elevation: 1096 - 1238 m From Kaffeelix: "Maximino Palacios and his wife Marlene run the Santa Adela farm in Jinotega. We are delighted to have discovered this coffee for you at the World of Coffee in Copenhagen and to finally be able to bring it to your cup. This filter roast is well-rounded - beautifully balanced and medium-bodied. Even if the processing may sound a bit experimental at first! Processing: For this coffee, the ripe cherries are picked in the morning before they make their journey to Finca Idealista, where they are immediately double anaerobically fermented. The fermentation is monitored under constant control of the Brix and pH values and stopped at the right time to obtain a clear cup profile."

$115.00115.00 USD

2.2lb / 1kg Whole Bean Notes: Kiwi, White Grape, Almond, Caramel, Milk Chocolate Region: Upper Bukyabo Producer: The Coffee Gardens Varietal: SL28, SL34, Nyasaland Process: Washed Elevation: 1800 - 2200m From Kaffeelix: "The Coffee Gardens was founded in 2017 with one goal: to create a transparent connection between coffee producers and coffee consumers. Improving income opportunities and living conditions for local people, creating job opportunities in rural areas, improving equality for women, transparency and traceability in the supply chain, environmental protection, training on good agricultural practices - the list of tasks that the team here faces every day is long. Felix was able to see this for himself when he was on site with our importer Falcon in January 2024. And he did so with full physical effort; because he not only visited the washing station, where the coffee cherries are delivered and processed, but also followed the path of the coffee from the mountain slopes down to the valley. Processing: The cherries are delivered to the washing station, sorted, depulped and soaked in cold water. The beans are then fermented for 40 hours and then washed before being laid out to dry on raised beds in the shade for 2-3 days. They are dried in the sun for a further 10 days until they have a moisture content of 15-25%, depending on the weather. The beans are then transported to Mbale, where they are laid out to dry again until a final moisture content of 11% is reached. "

$75.0075.00 USD

8.8oz / 250g Whole Bean: Notes: Tarocco Orange, Black Currant, Blood Orange, Lemonade, Apricot, Vine, Tomato, Vanilla Region: Rungeto FCS, Kirinyaga, County Producer: Kabare, Kiringa Wet Mill Varietal: SL28, SL34, Ruiru 11, Batian Process: Washed Elevation: 1300 - 1900 m From Kaffeelix: "The fertile volcanic soil at the southern foot of Mount Kenya creates an ideal environment for exceptional Kenyan coffees. Local farmers, most of whom cultivate an average of around half a hectare of land, bring their harvest to the Kii Factory, one of the three mills of the Rungeto Farmers Cooperative Society. Although this cooperative is smaller than others in Kenya, it enjoys an excellent reputation for high-quality processing (the processing of the cherries into green coffee), as well as cleanliness and good organization. Processing: After sorting (by hand and floating), the cherries are pulped, fermented and washed. To enhance the unmistakable taste of the origin, the coffee is then soaked in fresh water again. This is followed by a two-week drying period on raised beds that were specially designed to ensure a stable and even drying process."

$27.0027.00 USD

8.8oz / 250g Whole Bean Notes: Nougat, Stone Fruits, Cherry Golden Syrup, Vanilla, Malic Acidity, Medium Body Region: Jinotega Producer: Gold Mountain Coffee Growers Varietal: Mixed Varieties Process: Carbonic Maceration / Natural / Swiss Water Elevation: 1300 - 1600m From Kaffeelix: "It's been a long time since we last had a coffee like this in our range - which makes it all the more exciting to finally be able to brew (and drink!) filter coffee around the clock again with this wonderful single-origin decaf without having to worry about your heart rate :) But seriously, thanks to modern processing methods, it is no longer as difficult as it used to be to make decaf really good; although we have to admit that sourcing is still a bit of a challenge. But sometimes we come across gems like this one from the Small Batch series by Swiss Water. And of course we grab them for you! On the origin: Under the umbrella of Gold Mountain Coffee Growers, over 70 producers in Nicaragua are gathered, whose community is characterized by special quality standards, social economics, careful use of resources and traceability in cultivation. Processing: This coffee is partly carbonic macerated and partly naturally (dry) processed at Finca Idealista and then decaffeinated using Swiss Water Processing. Speaking of decaffeination , in this case it works like this: A first batch of green coffee beans is soaked in water so that all water-soluble components (caffeine and aromas) dissolve. The caffeine is then filtered out of this enriched water. The water is now saturated with the aromas of the coffee and only extracts the caffeine from the next, newly added green batch. Et voilá! A decaf with all its natural aromas. If you want to know more, click here."

$27.0027.00 USD

8.8oz / 250g Whole Bean Notes: Plum, Red Grape, Ripe Pineapple, Winey, Chocolatey, Sweet, Malice Acid, Medium Body Region: Volcano, Chiriqui Producer: Kai Janson, Hacienda Las Laguns, Janson Family Farms Varietal: Pacamara Process: Natural Elevation: 1350 m From Kaffeelix: "This Pacamara comes from the Hacienda las Lagunas, which is located at 1350-1400 m above sea level in the Volcán region. Named after the lagoons in the area, the farm is located in the west of the Baru volcano; volcanic soil and natural springs characterize the landscape and terroir. The various lots are surrounded by a nature reserve, which not only offers a habitat for a variety of wild animals, but also offers the coffee plants protection from external influences. For processing: This Pacamara was fermented dry (natural) for 48 hours before being dried by the sun for eight days. Janson Farms was founded in 1941 by Carl Axel Janson, an immigrant from Sweden, originally as a cattle breeding. His sons Carl, Michael, Ricardo and Peter founded Janson Coffee on this foundation in 1989; with great success, as numerous awards (among others) at Best of Panama prove. The family's coffees are also often selected for Barista and Brewers Cup Championships - something we know only too well: With a naturally prepared geisha, Felix has brewed second place at the Austrian Brewers Cup 23. The family runs two farms in the Talamanca Mountain Range region on the slopes of the Tizingal and Baru volcanoes. They and their employees manage a cultivated area of 100 hectares, on which they cultivate the varieties Geisha, Caturra, Catuai, and Pacamara. On both farms, the coffees are divided into small lots, which plays an important role in both traceability and quality control. These lots are separated by the lush vegetation of the region, which (as already mentioned above) is habitat for natural flora and fauna and equally protection against pests. This makes it possible to dispense with the use of pesticides and herbicides. The Beneficio (processing plant) was built in 1993 and planned exclusively for the processing of specialty coffee. So there is the possibility to separate the coffee cherries according to origin and quality and to process them separately. Following the processing, the green coffees are stored in a temperature- and humidity-controlled environment in order to preserve the quality of the beans as well as possible."

$49.0049.00 USD

8.8oz / 250g Whole Bean Notes: Cherry, Lemon Shortbread, Red Apple, Dark Chocolate, Lemongrass, Silky Body, Malic Acidity Region: Huila Producer: Nestor and Adrian Lasso / El Diviso Varietal: Sidra Process: Anaerobic Natural Elevation: 1850 m From Kaffeelix: "Nestor Lasso's coffees have become an integral part of our range - so we are delighted to have his Sidra back in stock for this year. This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown - 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters. Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries. This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days."

$40.0040.00 USD

8.8oz / 250g Whole Bean Notes: Vanilla, Caramel, Biscuit, Buttery, Cloves, Spicy, Grapefruit, Chocolate Finish, Almonds, Medium Body Region: Santa Adela, Jinotega Producer: Maximino Palacios Varietal: Red Catuai Process: Carbonic Maceration Natural Elevation: 1096 - 1238 m From Kaffeelix: "Maximino Palacios and his wife Marlene run the Santa Adela farm in Jinotega. We are delighted to have discovered this coffee for you at the World of Coffee in Copenhagen and to finally be able to bring it to your cup. This filter roast is well-rounded - beautifully balanced and medium-bodied. Even if the processing may sound a bit experimental at first! Processing: For this coffee, the ripe cherries are picked in the morning before they make their journey to Finca Idealista, where they are immediately double anaerobically fermented. The fermentation is monitored under constant control of the Brix and pH values and stopped at the right time to obtain a clear cup profile."

$35.0035.00 USD

Momos / Busan, South Korea

7oz / 200g Whole Bean Notes: Citrus, Persimmon, Juicy, Cane Sugar Region: Narino Producer: Aponte, Small Producers Varietal: Caturra Process: Honey Elevation: 2230 m From Momos: "A mysterious place with its own unique language and world that is still not covered by Colombian law. Here, the Colombian Aponte farm is located at a high altitude of about 2,230m above sea level, and is not easily accessible to outsiders. It was once classified as a dangerous area where various drug production and trade took place, and the minority tribes living there suffered for a long time, but since the 2000s, all drug-related production sites have been removed, and it is currently established as a coffee production area, and is gradually changing in the hope that the products they make will benefit the world. They grow and process coffee based on the strong sunlight and cool climate at an average altitude of over 2,150m, and although it is a community lot run by local small farmers, they produce a single Caturra variety and strive to maintain the quality and consistency of their coffee. This coffee has a bright citrusy acidity that starts with a subtle sweetness reminiscent of persimmons and a juicy texture."

$24.0024.00 USD

7oz / 200g Whole Bean Notes: Pear, Coconut, Chamomile, Brown Cheese Region: Chelbesa, Yirgacheffe, Gedeb, Gedeo Producer: Danche Washing Station Varietal: Ethiopian Heirloom Process: Washed Elevation: 2200 m

$85.0085.00 USD

7oz / 200g Whole Bean Notes: Dried Mango, Cherry, Honey, Jam Region: Loja Producer: Bernard Uhe, El Dorado, CVM (ChocoVilcaMundo) Varietal: SL28 Process: DF (Double Fermentation) Washed Elevation: 1950 m From Momos: "CVM (ChocoVilcaMundo) has been operating three farms in Loja, a city located in southern Ecuador, since 2017: La Noria, El Dorado, and Finca Eliza. The three farms operated by CVM have won many awards in domestic competitions, and in 2023, they won first place with La Noria Gesha Washed coffee. El Dorado Farm, which means "Land of Gold", grows and cultivates coffee based on the ideal high and low soil and beautiful landscape of the Andes Mountains. Since starting farm operation in 2017, the father and two sons, who are the owners, have been cultivating coffee together, and they are striving to cultivate high-quality coffee based on cultivation techniques verified through many years of mountain coffee cultivation. Their efforts have earned them teh honor of 4th place in the 2022 Ecuador C.o.E. This coffee has a concentrated sweetness of dried mango on the first sip, followed by bright and vibrant acidity of cherry. The soft sweetness of honey balances it out, and the finish is a long, deep, jam-like fruity flavor."

$42.0042.00 USD

$24.0024.00 USD

7oz / 200g Whole Bean Notes: Violet, Peach, Bergamot, Juicy Region: Naranjo, West Valley Producer: Francisca Mena, La Rejolla, Sumava Varietal: Gesha Process: Red Honey Elevation: 1720 m From Momos: "It’s been over a decade since Momos Coffee met Francisco Mena, the owner of an export company that showcases Costa Rican coffees and a producer with her own farm. Over the years, Mena has introduced us to a variety of Costa Rican coffees from different farms. Today’s coffee is from Mena’s own farm. It’s a coffee that starts off with a flavour reminiscent of violet and finishes with a hint of white peach. We recommend you try it. Rested Red Honey Costa Rica is known for successfully establishing and popularising the honey process, and in recent years has introduced a number of different fermentation processes to further enhance the cup profile of its coffees. One of these is the ‘Cherry Reposado’ or ‘Rested’ process, where ripe cherries are placed in perforated plastic buckets and left to ripen in the shade with a cool breeze for 3-4 days. This process helps the sugars in the cherries to be absorbed by the green coffee beans. We then switch to the honey process, where the cascara and pitted cherries are fermented in a large tank with water for another 24 hours, and finally finished by drying on a raised bed for 25 days."

$32.0032.00 USD

Brewing Retail

$330.00330.00 USD

$70.0070.00 USD

$40.0040.00 USD

100 count.

$15.0015.00 USD

8.8oz / 250g Whole Bean Notes: Dr Pepper, Jolly Rancher, Vanilla, Sticky Mouthfeel Region: Pitalito Producer: Nestor and Adrian Lasso, El Diviso Varietal: Ombligon Process: Thermal Shock Natural Elevation: 1750 m From Manhattan: "When the coffee is harvested, the cherries are placed into open plastic tanks to oxidate for 48 hours. During this oxidation, the cherry must (extract produced from oxidation) is constantly recirculated. The coffee is placed in cold water to remove the floaters, then washed with 50 degree water to create a thermal shock effect. You can expect Dr. Pepper, jolly rancher and vanilla and a sticky mouthfeel. Five years ago, Nestor Lasso and his brother Adrian took over their family farm and made the leap into producing specialty coffee with a desire for experimentation and outstanding quality. The two young brothers have teamed up with Johan Vergara to create the farm “El Diviso”. Together, this team of three passionate and brilliant-minded producers are putting out some phenomenal coffees that are truly worthy of high recognition. Nestor tells a fascinating story about his journey in specialty coffee talking about passion and the role that plays in producing specialty coffee at the highest level. This ideology shared among the entire team at El Diviso is apparent through this natural Ombligon."

$39.0039.00 USD

100 Count.

$20.0020.00 USD

$45.0045.00 USD

$18.0018.00 USD

Merchandise Retail

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$70.0070.00 USD

$10.0010.00 USD

8.8oz / 250g Whole Bean Notes: Apple, Black Cherry, Tiramisu Region: Serrania Del Perija, Colombia / Capucas, Honduras Producer: Anei / Cocafcal Varietal: Typica, Bourbon, Castilla, Caturra, Catuai, Pacamara Process: Washed / Honey Elevation: 1500 - 2200 m From Manhattan: "The City Limits Blend is a combination of coffee from Colombia and Honduras. The Colombia portion of the blend comes from ANEI - an organization of 600 families belonging to four indigenous native communities in the Sierra Nevada de Santa Marta and the Serranía del Perijá. The varieties in this portion of the blend include Typica, Bourbon, Castillo, and Caturra, and undergoes a washed process. For the Honduran portion, this coffee comes from Cooperativa Cafetalera Capucas Limitada (Cocafcal), also known as Capucas. This cooperative makes up many families that along with their coffee, also have bee hives. The varieties in this coffee include Catuai, Caturra, and Pacamara, and undergo a honey process. These two coffees blend to create a fantastic espresso experience, with or without milk! Cheers!"

$18.0018.00 USD

8.8oz / 250g Whole Bean Notes: Pineapple, Custard Apple, Yellow Jelly, Juicy Mouthfeel Region: Mata De Minas Producer: Gisele Almeida, Sitio Almeida Varietal: Yellow Catuai Process: Pulped Natural Elevation: 600 m From Manhattan: "We have shifted over to a new lot from Gisele – the only difference is this one is Yellow Catuai! Still processed naturally and tasting like pineapple, custard apple and yellow jelly with a juicy mouthfeel! From a young age, Gisele Almeida was helping maintain her family’s farm in Mata de Minas. After getting married in 2004, Gisele and her brother-in-law planted over 12,00 coffee trees. This earned them enough money to purchase a piece of land where Gisele would go on to plant 8,000 trees which provide her family’s livelihood today. Gisele is currently taking courses with the goal of improving the handling and quality of her coffees. In doing so, she seeks to continue to build a better life for her family by giving more opportunities to her children while delivering a higher-quality product that respects nature."

$23.0023.00 USD

8.8oz / 250g Whole Bean Notes: Fresh Cherry, Mango, Orange, Juicy Mouthfeel Region: Cauca Producer: Diego and Alex Bermudez, El Paraiso Varietal: Caturra Process: Anti-Maceration Elevation: 1800 m From Manhattan: What is Anti-Maceration? The process begins with the proper harvesting of cherries at the ideal point of maturation. The cherries are then disinfected with ozone and transferred to a stainless steel vacuum chamber where it ferments for 24 hours with a culture medium, which causes a reverse osmosis reaction. The negative pressure (vacuum) and shortening of the fermentation time due to the reduction of the carbon dioxide changes the cellular morphology of the coffee by modulating the permeability of the cell membrane and increasing the performance and viability of the yeast within the fermentation process. The coffee is then dried in the “Zeodryer” machine, which uses vacuum along with a volcanic mineral called zeolite. El Paraiso remains at the forefront of innovation within coffee processing and this coffee is an excellent example of the work being done by the team at Finca El Paraiso."

$43.0043.00 USD

1.5oz

$25.0025.00 USD

7oz / 200g Whole Bean Notes: White Grape, Floral, Lychee, Bergamot, Candy, Clean Region: Sidama Producer: Alo, Tamiru Tadesse Varietal: 74158 Process: Special Washed Elevation: 2450 m From Leaves: "This is a new process for Sky Project. With first depulping then underwent low temperature fermentation, with the container being placed with raised lactic bacteria from coffee pulps. It went through fermentation of 3 days, then washed and placed on raised beds to dry for 24 days."

$53.0053.00 USD

2.2lb / 1kg Whole Bean Notes: Grape, Blackberry Jam, Maple Syrup Region: Buesaco, Narino Producer: Wilder Santacruz, Villa Sol Varietal: Caturra Processing: Honey Anaerobic Elevation: 1890 m From Momos: "Colombia is a representative coffee producing region, and it is also the producing region where Momos Green Bean Buyers stay the longest when visiting South America every year. The Andes Mountains, which stretch long and narrow from north to south, are one of the physically demanding producing regions when visiting due to their rugged terrain and high altitude, but it is a producing region where we have devoted our utmost effort to introducing good coffee. The Villa Sol farm, which has been growing coffee for two generations, is located in Buesaco, a city in the northeastern part of the state of Nariño. They grow various types of coffee, taking advantage of the beautiful natural scenery and climate suitable for coffee cultivation. The coffee I'm introducing this time has an impressive, soft flavor reminiscent of grapes and blackberry jam. The sweet aftertaste, like maple syrup, is attractive, so I hope you try it."

$80.0080.00 USD

$30.0030.00 USD