moeder’s blend
FLAVOR NOTES: Peanut butter, Chocolate, Toffee, Lemon Zest
ORIGIN: Brazil, Colombia, Guatemala
PROCESS: Natural + Washed
BLEND NOTES: This blend is a deep, full-bodies morning blend that will appeal to all coffee drinkers. This is a truly universal coffee drinking experience that everyone can enjoy.
BLEND COMPONENT NOTES:
•Brazil Labaredo
•Colombia Huila
•Guatemala Ceiba
Check these coffee’s details out on our green coffee page below
victor’s blend
FLAVOR NOTES: Lemon Citrus, Semi-sweet chocolate, Caramel
ORIGIN: Colombia, Ethiopia, Guatemala
PROCESS: Washed
BLEND NOTES: A warm, flavorful blend to jumpstart your day or perk you up in the afternoon!
BLEND COMPONENT NOTES:
•Colombia Huila
•Ethiopia Sidamo
•Guatemala Ceiba
Check these coffee’s details out on our green coffee page below
spartan blend
FLAVOR NOTES: Lime, Nougat, Lavender
ORIGIN: Colombia, Ethiopia
PROCESS: Washed
BLEND NOTES:
This is a wonderfully crisp brew that is perfect to get your day going! Pairs perfectly with your football tailgate!
BLEND COMPONENT NOTES:
•Colombia Huila
•Ethiopia Sidamo
Check these coffee’s details out on our green coffee page
dark matter
FLAVOR NOTES: Chocolate Bar, Whipped Nougat, Creamy Body
ORIGIN: Colombia (We rotate through different single origins for our Dark Matter)
PROCESS: Washed BLEND NOTES: All the flavor without the burnt, over-roasted flavor. This coffee is for the people who still love that classic flavor associated with coffee.
BLEND COMPONENT NOTES:
•Colombia Huila – Check this coffee’s details out on our green coffee page below
brazil alta-mogiana peaberry
BDCS CUPPING: 82
FLAVOR NOTES: Peanut Butter, Milk Chocolate, Mild Acidity, Creamy-Decadence
ORIGIN: Brazil
REGION: Cristais Paulistas, Alta Mogiana, Sao Paulo
PRODUCER: Family farm dating back three generations
FARM: La Fazenda de Lucatelli Verde
VARIETY: Mundo Novo and Yellow Catuai
PROCESS: Natural process, sun dried, 30 day of resting period
ELEVATION: 1270 meters above sea level FARM NOTES:
The farm where Lua Nova is grown has a long heritage in coffee culture going back three generations. It is grown on the Bom Jesus Farm, which is a founding member of Alta Mogiana Specialty Coffee Association, which promotes a greater conscience with regard to speciality coffee in the region as well as developing better farm practices.
brazil labaredo
BDC CUPPING: 83
FLAVOR NOTES: Shelled-Peanut, Milk-Chocolate, Light-Creaminess
ORIGIN: Brazil
REGION: Cristais Paulistas, Alta Mogiana. Sao Paulo
PRODUCER: Oliverira Family
FARM: Fazenda Bom Jesus
VARIETY: Mundo novo, Yellow Catuai
PROCESS: Natural. Sun dried. 30 days of resting period
ELEVATION: 1270 MASL
CERTIFICATIONS – Rainforest Alliance certified, UTZ certified and Alta Mogiana Specialty Coffee Association (AMSC
FARM NOTES: Fazenda Bom Jesus, where Labareda Regional is grown, is a labor of love borne by the Oliveira family, which includes the couple Gabriel and Flavia, along with their sons Lucas and Gabriel Junior. The farm has a long heritage in coffee culture going back three generations. It is a founding member of Alta Mogiana Specialty Coffee Association, which promotes a greater conscience with regard to specialty coffee in the region as well as developing better farm practices.
burundi kayanza
BDCS CUPPING: 84.25
FLAVOR NOTES: Honeydew, Kiwi, Lime, Sunflower-seed Butter
ORIGIN: Burundi
REGION: Kayanza
PRODUCER: 3200 Smallholder Farmers
FARM: Smallholder Farms. All brought to Masha Centralized Processing Station
VARIETY: Bourbon
PROCESS: Washed. Fermented underwater for 12-24 hours, then washed for about two hours, and then dried over 20 days on drying tables or raised drying beds.
ELEVATION: 1672 MASL
HARVEST: March-July
FARM NOTES: Masha washing station in Kayanza Burundi accepts coffee from over 3200 farmers. Each producer has only 297 trees on average on roughly 0.11 hectares of land. These smallholder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffees have a long journey to export from this landlocked country.
Colombia cauca
BDCS CUPPING: 83.5
FLAVOR NOTES: Grapefruit, Oats, Caramel
ORIGIN: Colombia
REGION: Cauca
PRODUCER: Various Smallholder farmers
FARM: Multiple Smallholder farms
VARIETY: Caturra, Variedad Colombia, Castillo
PROCESS: Washed
ELEVATION: 1400-1900 MASL
HARVEST: May-August FARM NOTES: The Regional Select Program was created to highlight the unique profiles we have found that are inherent to specific microregions within Colombia.
Colombia Decaf- EA
BDC CUPPING: 83.5
FLAVOR NOTES: Dark Chocolate, Raisin, Sweet Cream
ORIGIN: Colombia
REGION: EA Decaf de Cana - Cauca
PRODUCER: Various Smallholder Producers
NOTES: Dedicated to bringing the highest-quality, non-chemical-processed decaf coffees to market, this Origin Select Decaf offering is a single-origin blend of coffees selected by cup quality grown by multiple smallholder producers. This Colombian E.A. (ethyl acetate) decaf is cupped as a regular green sample and specifically identified for decaffeination, which happens in-country in Colombia before the coffee goes to export. This allows our importer to maintain both the integrity of the quality of the coffees they choose for decaf, but also to extend their intentional and responsible sourcing to their decaf offerings.
Ethiopia Sidamo
BDCS CUPPING: 83.5
FLAVOR NOTES: Mild Lemon Zing, Floral, Mildly Sweet Finish
ORIGIN: Ethiopia
REGION: Sidamo
PRODUCER: Smallholder Farmers
NOTES: Named for Ethiopia’s national tree, Ally’s Acacia Core Coffee comes from smallholder farmers in the Sidamo region. The sweet, fruity profile of the Ethiopia Acacia Washed is a classic representation of one of Ethiopia’s most recognized coffee producing areas.
Ethiopia Acacia Washed is produced by the smallholder farmers who characterize the coffee production landscape of Ethiopia. Sidamo encompasses many terroirs, but farming across the region is traditionally low input and the attributes of the plants and the land are captured in every harvest.
Ethiopia Yirgacheffe Natural
BDCS CUPPING: 87.5
FLAVOR NOTES: Blueberry, Blackberry, Dark Chocolate
ORIGIN: Ethiopia
REGION: Yirgacheffe
PRODUCER: Various Smallholder Farmers. Processed at the Chelchele Washing Station
NOTES: This coffee comes from the Chelchele washing station located in the woreda (district) of Kochere, in Ethiopia's Yirgacheffe region. This is a Grade 1 Ethiopian coffee.
Guatemala Ceiba
BDC CUPPING: 82.5
FLAVOR NOTES: Melon, Creamy, Chocolate
ORIGIN: Guatemala
PRODUCER: Smallholder Producers
NOTES: Guatemala Ceiba is named for the country’s national tree, the Ceiba. In early Mayan and Mesoamerican cultures, the Ceiba symbolized the connection between land and sky. The Ceiba lot from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers. The cup profile boasts a rich floral and berry aroma and is full of chocolate, lemon, and raspberry, with a creamy body thanks to the specific Huehuetenango terroir.
honduras natural - la paz
BDCS CUPPING: 87.25
FLAVOR NOTES: Purple Grape, Cherry, Wine-Like, Deep Fruit Sweetness
ORIGIN: Honduras
REGION: Musula, Marcala, La Paz
PRODUCER: Maria Dolores Zelaya
FARM NOTES:
About the Producer –
Maria grew up in the capital city of Tegucigalpa and knew nothing of coffee. She married into the coffee industry, meeting Juan Adolfo Bautista at University. Both moved to the coffee mountains together after they were married and graduated school. They soon had kids, and being a mom was her focus.
Juan inherited 1 hectare from his father. The property evolved over many years; the 1 hectare turning into 48.8 hectares. Once the kids grew up and left for University, Maria started to get more involved in the farms and then attended a meeting of other women producers hosted by the COMSA cooperative, which motivated her. She decided she wanted to have her own farm so she Formed Finca Mini Granja Dilma in 2016
Honduras washed - La Paz
BDCS CUPPING: 85.75
FLAVOR NOTES: Granny Smith Apple, Toffee Sweetness, Biscotti Cookie
ORIGIN: Honduras
REGION: Opatoro, La Paz
PRODUCER: Santos Nolberto Lopez
NOTES: Nolberto learned everything about coffee farming while working with his uncles from 1978 to 1987. The following year, he ventured on his own when he purchased his first two hectares of land from his grandfather Julian. In 2004, he set out to expand his farm. At that time, less than half a hectare of land was cultivated with coffee. Recognizing the excellence of the Opatoro region for coffee, he gradually bought more land, now owning a little over 31 hectares of land divided between Las Antenas Farm and Las Tres Piedras Farm.
mexico cristal
BDCS CUPPING: 83.50
FLAVOR NOTES: Milk Chocolate, Mr. Goodbar, Soft-Acidity
ORIGIN: Mexico
REGION: Veracruz, Oaxaca, Chiapas, and more.
PRODUCER: Smallholder farmers
FARM: Smallholder farms
VARIETY: Bourbon, Typica, Mundo Novo
PROCESS: Washed
ELEVATION: 1000-1800 MASL
HARVEST: November-March
FARM NOTES:
Cristal represents an amalgam of coffees from across Mexico's growing regions, including Veracruz, Oaxaca, and Chiapas. These coffees are mild in profile and affordable, which makes them versatile as blend components as well as straightforward options for a clean, easy-drinking single-origin offering.
nicaragua nueva segovia
BDCS CUPPING: 87
FLAVOR NOTES: Orange Slices, Molasses, Macadamia Nut, Smooth Finish
REGION: Nueva Segovia
PRODUCER: Silvio Sanchez
FARM: Santa Teresa de Mogoton
NOTES: Producer Silvio Sanchez came to coffee farming through studying agronomy. His mother loved coffee and so the two of them saved their money, took out a loan, and purchased a piece of land well-suited to growing coffee in the La Union, San Fernando region of the Nueva Segovia department.
Santa Teresa de Mogoton is a relatively remote farm, accessible by single road that leads to a handful of farms. The farm is beyond the reaches of cell phone service and the deep trenches along the sides of the road from heavy rainfall challenge even well-equipped 4×4 trucks.
Dense pine forests and interplanted pine trees provide shade for coffee, casting dark shadows of the deep green leaves of the coffee trees, giving Santa Teresa de Mogoton a quiet, spectral atmosphere. The farm is expertly organized, a testament to Silvio’s training as an agronomist, and the neat rows of young trees have given several successful harvests. The farm is 10 hectares and cultivates Catimor and Java varieties in addition to the Catuai selected for this lot.
peru-cusco organic
BDCS CUPPING: 85
FLAVOR NOTES: Citrus, Red Grape Tannins, Chocolate
ORIGIN: Peru Organic
REGION: Cusco
PRODUCER: Efrain Nina and Natividad Suarez
FARM: Inciensuyoc and Jornadapata
NOTES: Efrain Nina and Natividad Suarez team up to bring us Nina and Natividad, representing their unique community, Urpipata (Quechua for “Pigeon Path”). Located in the Santa Teres district of La Convencion province in the Southern Peru region of Cusco, Uripipata is made up of around 300 families, all of whom grow coffee as their primary living. Because Santa Teresa is very close to Machu Picchu, this area also hosts large amounts of tourists who provide supplemental income in the off-season. Urpipata, like the rest of Santa Teresa, is remote with lush, semitropical vegetation and periods of heavy rain, especially in the months of January through May, often leading to landslides that close the main roads.