*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Origin: Guji Hambela
Altitude: 2200 MASL
Variety: 74110, 74112, 74158
Processing: Natural
Roast Level: Light (Nordic style)
Tasting Notes: Orange Blossom, Rose, Mango, Strawberry

This captivating natural processed coffee comes from the Buleye washing station in the Guji Hambela region, sourced through Lulo Coffee. Founded by Robel Kidane, Lulo Coffee embodies a deep passion for Ethiopian coffee, rooted in Robel's upbringing in the coffee trading hub of Dilla. Their "Lulo Promise" program emphasizes strong farmer partnerships, transparent pricing, and full traceability, ensuring that farmers receive a significant portion of the value chain. This commitment to fair trade and sustainability is evident in every bean. Lulo Coffee is dedicated to organic farming practices, utilizing natural compost and promoting biodiversity by planting native trees among coffee crops. This dedication to the environment translates into exceptional quality coffee with a conscience.

Brewing the Nordic Way: Unlocking Light Roasts

Light roasted coffees, known for their tea-like, delicate flavors, require a unique approach. Being less soluble, they need more encouragement during brewing. Think higher temperatures, a slightly finer grind, and more agitation to bring out their best.

Important Note: Light roasts require a long resting period of 3-4 weeks post-roast.

Recommended Recipes for Nordic-Style Ethiopian Coffees:

General Guidelines:

• Grind: Fine (e.g., 15-18 clicks on Comandante)

• Temperature: 98∘C (just off boiling)

• Ratio: 1:15 (e.g., 16g coffee to 240g water)

Cumulo Standard V60 / Flatbed Dripper Recipe:

• Preheat: Rinse filter, preheat dripper and server (important for ceramic).

• Bloom: Pour 70g boiling water in a gentle circle to saturate. Agitate slurry (10x each side). Bloom for 45 seconds.

• First Pour: At 45 seconds, gently pour in circles to 120g total water.

• Final Pour: At 1 minute 40 seconds, high pour in the center for $\sim$5 seconds, then gentle middle pour to 240g total water.

• Total Brew Time: Aim for 2 minutes 30 seconds to 3 minutes.

AeroPress (Inverted Method):

• Ratio: 16g coffee to 240g water

• Preparation: Insert plunger, invert AeroPress, add 16g coffee.

• Brewing: Pour 240g hot water (98∘C). Bloom for 2 minutes. At 2 minutes, stir thoroughly (10x N-S, E-W) for 30 seconds. Rinse filter, attach cap.

• Inverting & Plunging: Carefully flip onto mug, then gently and steadily plunge.

• Total Brew Time: Aim for $\sim$3 minutes. Dilute slightly if desired.

We're excited for you to experience the vibrant flavors of these Nordic-roasted Ethiopian coffees. Happy brewing!

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Omni (for all brewing methods) - Medium light

Origin: Costa Rica Tarrazu

Flavour notes: Milk chocolate, Red apple, Cane sugar, Dried fruit, Raspberry cola, Citrus

Process: Honey 

Producer: Small landholders from Beneficio Sam Diego Mill

Varietal: Caturra and Catuai

Altitude: 1400 - 1600 masl

Costa Rica El Jaguar Honey SHB: A Sweet Embrace from Tarrazú
Experience the unique sweetness of Costa Rica with El Jaguar Honey SHB, a coffee that embodies the innovative honey process. Originating in Costa Rica and now embraced across Central America, this distinctive method involves removing the coffee cherry's outer skin while carefully preserving the sticky mucilage layer on the beans. This sticky layer, rich in natural sugars, is then left to dry on sun-drenched patios or African-style beds, allowing the inherent sweetness to gradually infuse the coffee.

The Jaguar Honey process offers more than just exceptional flavor; it also boasts environmental advantages, requiring less water and energy during milling and drying compared to traditional methods. Furthermore, a shorter fermentation period contributes to a beautiful acidity that perfectly balances the profiles of natural and washed coffees.

Brew, Sip & Enjoy Brewing! 

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Omni (for all brewing methods) - Medium

Region: Gicumbi District

Flavour notes: Tangerine, Blackberry, Dark Chocolate, Green Apple

Process: Washed

Varietal: Red Bourbon

Altitude: 1800 - 2000 masl

This Rwandan Coffee from Nova Coffee coop in the Gicumbi District is a delicious washed coffee produced with a supportive ethical approach. Nova coffee, founded by the entrepreneurial Agnes Mukamushinja, empowers local women and strives to improve community thought coffee farming, job creation, and poverty eradication. Their commitment to social and economic development makes them a cooperative we are proud to support.

Brew, Sip & Enjoy Brewing! 

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Omni - Medium ~ Light

Origin: Sidama Bensa

Flavour notes: Cherry, Mandarin, Black Tea, Cocoa Nibs, Soft Florals

Varietal: JARC 74158

Altitude: 1,900-2,000 MASL

Process : Natural

Producer: Small farm owners near Aroresa Wash Station.

From the heart of Sidama, Ethiopia, we present the Sidama Bensa Aroresa, a testament to the dedication of smallholder farmers. Cultivating tiny plots at elevations between 1,900 and 2,000 masl, these farmers prioritize traditional, organic practices. The Aroresa Wash Station meticulously processes the harvested cherries, using a careful drying method on raised African beds to prevent over-fermentation. This results in a naturally sweet cup with notes of red berries, sweet citrus, hints of florals and cacao, balanced by a medium body and soft acidity.

Enjoy!

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Omni - Medium

Flavour notes: Red fruits, Coconut, Cane sugar

Farm: Small land holders of San Sebastián, Cauca Region

Producer: Cofinet 

Processing: Washed

Varietal: Caturra, Castillo

Altitude: 1,700-2,000 m.a.s.l

Get ready to experience the awesome flavors of Huila, Colombia, with our new single origin! This coffee comes from the OCCICAFE cooperative in San Vicente, a group of dedicated small farmers. They grow their beans way up in the mountains (between 1,500 and 1,950 meters!), where the air is crisp and the coffee thrives. Since 2015, these farmers have been seriously committed to making their coffee even better, and for the last four years, they’ve been working with the experts at Cofinet to learn new tricks, including some cool new ways of processing the beans. You'll taste delicious notes of red fruit, creamy coconut, and rich cane sugar – all in a smooth, full-bodied cup. Imported by Cofinet, this coffee is a testament to the hard work and passion of Colombian coffee producers.

Enjoy Brewing! 

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk chocolate, Brazil Nut, Golden Raisin, Creamy

Origin: Carmo De Minas, Minas Gerais

Producer: Nazareth Dias Pereira

Process : Natural

Varietal: Yellow Bourbon

Altitude: 800 to 1,250 MASL

An excellent bourbon varietal from the Dias Pereira family’s award-winning Fazenda Sertão in Carmo De Minas.

The farm was inherited by Jose Isidro Pereira who left his dentist career when his mother passed away. In 1949, he met the love of his life, Nazareth, who continues to run the farm her husband left in her care. Their 4 children - Francisco, Luis Paulo, Clycia and Sandra are all coffee producers, carrying on their family tradition.

This yellow bourbon showcases what we love about Brazilian coffees, it has an exceptionally creamy mouthfeel, high natural sweetness with a subtle and pleasing acidity. We recommend it for milk-based or low acidity filter!

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)

*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.

Roast: Espresso - Medium

Flavour notes: Milk Chocolate, Nutty, Black Cherry, Citrus ~Sweet & Complex

Process : Washed

Producer: NKG group

Varietal: Typica, Bourbon, Caturra and Catuai

Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.

Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.

Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.

We love Guatemalan coffee for its richness and complexity. It makes a really delicious espresso based drink. Enjoy

Recipes:

Espresso 1:2.25

Aeropress: 1:16 (93 Deg C)

Cold Brew 1:8 (Medium to coarse grind)

Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)