COLOMBIAN ORGANIC ASOBOMBO
Farm Notes:
Huila Region Coffee
Out of all the Colombia coffee producing regions, the south is most celebrated for high quality and high-altitude coffee beans. Located closer to the equator, the south includes popular coffee regions like Huila, Nariño, and Cauca. Coffee thrives on the slopes of the Andes Mountains, nurtured by rich volcanic soil, and results in cup profiles that include sweet acidity and intense aromas.
Coffee arrived in Colombia through Jesuit priests in the late 18th century, but it wasn’t until the 19th century that it became a significant industry, with the first exports recorded in 1808. The industry found its footing in 1927 with the creation of the National Federation of Coffee Growers (FNC), which worked to elevate the reputation of Colombian coffee. In 1958, the FNC launched the iconic “Juan Valdez” campaign, establishing Colombian coffee as a unique, high-quality product in global markets. The FNC also introduced a national coffee fund, channeling resources into research, technical support, and varietal improvements to support the industry’s growth.
ASOBOMBO Association
ASOBOMBO Association is the producer of this lot of coffee and is powered by 170 young producers who are collectively betting on success through a generational shift in coffee production. Based in the south of the Huila Province, these producers are committed to carrying on a long legacy of coffee farming and preserving the customs they inherited from their ancestors. At the same time, they’re working hard to bring positive change to how they do things, empowered by modern agricultural guidance to improve cultivation and processing on their farms. Nearly half of the members are independent women, and the entire association is headed by a team of five.
The fertile lands of the ASOBOMBO members are nourished by the Magdalena River and the Cascada Salto de Bordones waterfall. Altitudes range from 1600 to 2000masl, located around one hour from Pitalito.
GEOGRAPHY: PRODUCER:
Region El Bombo, Pitalito, Huil ASOBOMBO - 170 smallholders
Altitude 1600-2000 MASL
VARIETY: PROCESSING:
Caturra, Colombia, Pink Bourbon, Geisha Washed
Cupping Notes
FLAVOR: Bakers Chocolate, Caramel, Cherry, Dried Fruit
BODY: Heavy
ACIDITY: Medium
PROCESS: Washed
Huila Region Coffee
Out of all the Colombia coffee producing regions, the south is most celebrated for high quality and high-altitude coffee beans. Located closer to the equator, the south includes popular coffee regions like Huila, Nariño, and Cauca. Coffee thrives on the slopes of the Andes Mountains, nurtured by rich volcanic soil, and results in cup profiles that include sweet acidity and intense aromas.
Coffee arrived in Colombia through Jesuit priests in the late 18th century, but it wasn’t until the 19th century that it became a significant industry, with the first exports recorded in 1808. The industry found its footing in 1927 with the creation of the National Federation of Coffee Growers (FNC), which worked to elevate the reputation of Colombian coffee. In 1958, the FNC launched the iconic “Juan Valdez” campaign, establishing Colombian coffee as a unique, high-quality product in global markets. The FNC also introduced a national coffee fund, channeling resources into research, technical support, and varietal improvements to support the industry’s growth.
ASOBOMBO Association
ASOBOMBO Association is the producer of this lot of coffee and is powered by 170 young producers who are collectively betting on success through a generational shift in coffee production. Based in the south of the Huila Province, these producers are committed to carrying on a long legacy of coffee farming and preserving the customs they inherited from their ancestors. At the same time, they’re working hard to bring positive change to how they do things, empowered by modern agricultural guidance to improve cultivation and processing on their farms. Nearly half of the members are independent women, and the entire association is headed by a team of five.
The fertile lands of the ASOBOMBO members are nourished by the Magdalena River and the Cascada Salto de Bordones waterfall. Altitudes range from 1600 to 2000masl, located around one hour from Pitalito.
GEOGRAPHY: PRODUCER:
Region El Bombo, Pitalito, Huil ASOBOMBO - 170 smallholders
Altitude 1600-2000 MASL
VARIETY: PROCESSING:
Caturra, Colombia, Pink Bourbon, Geisha Washed
Cupping Notes
FLAVOR: Bakers Chocolate, Caramel, Cherry, Dried Fruit
BODY: Heavy
ACIDITY: Medium
PROCESS: Washed
Mexico Veracruz Mountain Swiss Water Process DECAF
Farm Notes
The Mountain Water Process for decaf green coffee beans is trademarked to the Descamex facility in Mexico. As a popular natural method for decaffeination, the Mountain Water Process uses pure water as an extraction solution, separating the caffeine compounds from the unroasted green coffee. Mountain Water decaf process green coffee is entirely chemical-free, which means the decaffeination process can preserve flavor with minor alternation to the coffee's original sensory profile.
This lot of Veracruz green coffee beans were washed processed before undergoing decaffeination at the Descamex facility and are a combination of Typica, Bourbon, and Caturra varietals commonly grown in Mexico.
Veracruz is the second-largest coffee-producing state in Mexico. The port city, located on the southeastern coast along the Gulf of Mexico, which was nicknamed the "capital of coffee," was the gateway for coffee to disseminate throughout the country after the first plants arrived in Mexico in the 18th century.
With an elevations of 700-1,400masl and a warm, semi-humid climate with average rainfall of 2,141mm of rain annually, Veracruz is well-suited for Arabica coffee production.
About Green Coffee From Mexico
Coffee growers in Mexico are primarily smallholders, with 70% of the industry made up of producers with less than 10 hectares of land.
In 2015, the Mexican government initiated a national program to renew coffee plantations with new leaf-rust-resistant varietals. Half a million coffee growers in Mexico depend on coffee for their livelihoods. To maximize sustainable coffee production, plants are intercropped with citrus, corn, banana, and other produce for home consumption.
Mexico coffees are celebrated for their balanced sweetness and round chocolate and toffee notes. Today, many Mexican coffees are shade grown under forest canopies. This critical step helps to conserve biodiversity and reduces the need for conventional fertilizers and pesticides.
Cupping Notes
FLAVOR: Milk Chocolate, Nougat, Stone Fruit, Cane Sugar
BODY: Medium
ACIDITY: Mild
The Mountain Water Process for decaf green coffee beans is trademarked to the Descamex facility in Mexico. As a popular natural method for decaffeination, the Mountain Water Process uses pure water as an extraction solution, separating the caffeine compounds from the unroasted green coffee. Mountain Water decaf process green coffee is entirely chemical-free, which means the decaffeination process can preserve flavor with minor alternation to the coffee's original sensory profile.
This lot of Veracruz green coffee beans were washed processed before undergoing decaffeination at the Descamex facility and are a combination of Typica, Bourbon, and Caturra varietals commonly grown in Mexico.
Veracruz is the second-largest coffee-producing state in Mexico. The port city, located on the southeastern coast along the Gulf of Mexico, which was nicknamed the "capital of coffee," was the gateway for coffee to disseminate throughout the country after the first plants arrived in Mexico in the 18th century.
With an elevations of 700-1,400masl and a warm, semi-humid climate with average rainfall of 2,141mm of rain annually, Veracruz is well-suited for Arabica coffee production.
About Green Coffee From Mexico
Coffee growers in Mexico are primarily smallholders, with 70% of the industry made up of producers with less than 10 hectares of land.
In 2015, the Mexican government initiated a national program to renew coffee plantations with new leaf-rust-resistant varietals. Half a million coffee growers in Mexico depend on coffee for their livelihoods. To maximize sustainable coffee production, plants are intercropped with citrus, corn, banana, and other produce for home consumption.
Mexico coffees are celebrated for their balanced sweetness and round chocolate and toffee notes. Today, many Mexican coffees are shade grown under forest canopies. This critical step helps to conserve biodiversity and reduces the need for conventional fertilizers and pesticides.
Cupping Notes
FLAVOR: Milk Chocolate, Nougat, Stone Fruit, Cane Sugar
BODY: Medium
ACIDITY: Mild
COSTA RICA DEL LUNA - NATURAL ANAEROBIC NEW
Farm/Processing Notes:
This coffee is gathered from farms in the Tarrazú and Tres Ríos regions in Costa Rica and processed at Beneficio Del Luna; Costa Rica’s most innovative mill. Since its establishment in 1888, the mill has never stopped striving for progress and improvement and takes great pride in its ever-increasing efficiency and quality standards.
What Is Anaerobic Fermentation?
This Anaerobic processed coffee starts with the careful harvest of fresh cherries at peak ripeness, achieving a high sugar content. During fermentation, whole coffee cherries (with the fruit intact) are placed in an oxygen-free environment, naturally stimulating anaerobic fermentation. This process develops lactic and malic acids in the tank, resulting in a coffee with complex flavors.
Beneficio Del Luna has dedicated years to refining its anaerobic processing infrastructure, establishing precise temperature and time controls to ensure the fermentation enhances the coffee's natural flavors. The flavor profile of this Tarrazú Natural Anaerobic coffee features spicy notes of cinnamon and cloves, beautifully balanced with the rich florals of hibiscus and rose hips.
Costa Rican Coffee
Costa Rican coffee producers are highly innovative, embracing new trends in agriculture and fermentation techniques to continually improve coffee quality. While the Caturra variety is still prevalent, it's being replaced by more sustainable varieties like Obata due to challenges like pests and disease. The country's eight coffee-growing regions, influenced by diverse terroir, offer a rich variety of flavor profiles, with unique microlots produced through processes like honey and anaerobic fermentation.
Costa Rica's focus on social equality, universal healthcare, and education since abolishing its military in 1948 has contributed to peace, prosperity, and environmental conservation. The country's coffee industry is highly regulated, ensuring fair wages and sustainable practices, with producers receiving about 80% of the coffee's value.
Costa Rica prioritizes quality over quantity, reflected in its unique system of measuring coffee cherries by fanega (a unit of volume), encouraging the selection of the ripest cherries for premium coffee. Although Costa Rica’s coffee production has decreased since the country’s peak in the 1990s, the country’s brand recognition garnered over the decades has earned high international value for Costa Rican coffee.
Cupping Notes
FLAVOR: Cinnamon, Clove, Hibiscus, Rose-hips
BODY: Light
ACIDITY: Bright
PROCESS: Natural Anaerobic Fermentation
Guatemala - Blue Ayarza
Farm Notes
The region of Ayarza is a special one, landmarked by the drastic landscape and cold blue water from the Laguna de Ayarza and Laguna Azul. The lake was formed by two massive volcanos that collapsed and formed a large crater. The legends surrounding this lake are numerous like te one that says the bottom has never been found. There is a large white rock that resembles a petrified woman who didn’t follow the orders of Jesus. In short, there are simply too many good stories about Ayarza to do it justice!
Guatemala always knew the region had massive potential to produce specialty coffee, but in the past, the cups that we found were usually solid but unsurprising. Over four years ago a local coffee corporative rented a wet mill near the lake Blue Ayarza high up in the mountain at 1500 meters on a RFA certified coffee farm. The quality coming from the washed coffee exceedes the exacting standards of the Specialty Coffee Association.
Country of Origin: Guatemala
Region: Santa Rosa
Producer Type: Small Holder Farmers
Growing Altitude: 1400m - 2000m
Plant Species: Arabica
Variety: Bourbon, Catuai, Pache, Anacafe 14
Cupping Notes
Flavor Elements: Sweet, blueberry, strawberry jam, caramel sauce, brownie
Body: Medium
Acidity: Mild
The region of Ayarza is a special one, landmarked by the drastic landscape and cold blue water from the Laguna de Ayarza and Laguna Azul. The lake was formed by two massive volcanos that collapsed and formed a large crater. The legends surrounding this lake are numerous like te one that says the bottom has never been found. There is a large white rock that resembles a petrified woman who didn’t follow the orders of Jesus. In short, there are simply too many good stories about Ayarza to do it justice!
Guatemala always knew the region had massive potential to produce specialty coffee, but in the past, the cups that we found were usually solid but unsurprising. Over four years ago a local coffee corporative rented a wet mill near the lake Blue Ayarza high up in the mountain at 1500 meters on a RFA certified coffee farm. The quality coming from the washed coffee exceedes the exacting standards of the Specialty Coffee Association.
Country of Origin: Guatemala
Region: Santa Rosa
Producer Type: Small Holder Farmers
Growing Altitude: 1400m - 2000m
Plant Species: Arabica
Variety: Bourbon, Catuai, Pache, Anacafe 14
Cupping Notes
Flavor Elements: Sweet, blueberry, strawberry jam, caramel sauce, brownie
Body: Medium
Acidity: Mild
Costa Rica - Naciente Sol
Farm Notes
This lot is a honey-processed lot from Finca La Naciente, one of Rivense's several high-elevation growing areas, sitting at 1700 masl and consisting of 100% Catuai selections.
Café Rivense is a farm and micromill founded by Régulo Ureña and Isabel Rojas in 2005 in the Brunca area of Costa Rica, within in a micro-region called Chirripó. Today, Rivense remains a family enterprise run with the participation of their children Ricardo, Mario, Esteban, Luis, and Tatiana. The Rivense operation consists of several lush, garden-like growing areas with distinct names, which deliver cherry to fully integrated wet and dry-milling facilities all within the farm itself, meaning that their coffee is fully prepared for export when it leaves the farm, ensuring both quality and tracability of its products.
Rivense's coffees have been recognized for quality numerous times, with one lot notably placing 5th in Costa Rica's Cup of Excellence competition in 2019. The farm is managed sustainably, with a focus on reducing their carbon footprint: proper shade management provides organic material for healthy soil, fertilizer and treatments are applied only when necessary, and all water sources are protected. The Chirripó micro-region itself, located alongside the highest peak in Costa Rica, is a unique micro-climate with flourishing biodiversity, ideally suited to production and processing of speciality coffee. The Ureña family's focus on honey and natural-processed coffees to minimize water usage bolsters this dual mission of sustainability alongside cup quality.
Country of Origin: Costa Rica
Region: Chirripo
Producer Type: Single Estate
Farm Name: Finca La Naciente
Wet Mill: Rivense del Chirripó
Processing: Honey Processed
Growing Altitude: 1700m - 1800m
Plant Species: Arabica
Variety: Catuai
Cupping Notes
Flavor Elements: Strawberry, blueberry, chocolate, hazelnut
Body: Medium
Acidity: Mild with fruity brightness
This lot is a honey-processed lot from Finca La Naciente, one of Rivense's several high-elevation growing areas, sitting at 1700 masl and consisting of 100% Catuai selections.
Café Rivense is a farm and micromill founded by Régulo Ureña and Isabel Rojas in 2005 in the Brunca area of Costa Rica, within in a micro-region called Chirripó. Today, Rivense remains a family enterprise run with the participation of their children Ricardo, Mario, Esteban, Luis, and Tatiana. The Rivense operation consists of several lush, garden-like growing areas with distinct names, which deliver cherry to fully integrated wet and dry-milling facilities all within the farm itself, meaning that their coffee is fully prepared for export when it leaves the farm, ensuring both quality and tracability of its products.
Rivense's coffees have been recognized for quality numerous times, with one lot notably placing 5th in Costa Rica's Cup of Excellence competition in 2019. The farm is managed sustainably, with a focus on reducing their carbon footprint: proper shade management provides organic material for healthy soil, fertilizer and treatments are applied only when necessary, and all water sources are protected. The Chirripó micro-region itself, located alongside the highest peak in Costa Rica, is a unique micro-climate with flourishing biodiversity, ideally suited to production and processing of speciality coffee. The Ureña family's focus on honey and natural-processed coffees to minimize water usage bolsters this dual mission of sustainability alongside cup quality.
Country of Origin: Costa Rica
Region: Chirripo
Producer Type: Single Estate
Farm Name: Finca La Naciente
Wet Mill: Rivense del Chirripó
Processing: Honey Processed
Growing Altitude: 1700m - 1800m
Plant Species: Arabica
Variety: Catuai
Cupping Notes
Flavor Elements: Strawberry, blueberry, chocolate, hazelnut
Body: Medium
Acidity: Mild with fruity brightness