We're rolling out new coffees for spring

Another season has come and gone and it’s time for our spring coffee rotation to roll in. We’re so excited to share some of these fantastic coffee selections with you. We’re doing things a little differently this season so our coffee won’t be changing all at once, but we’ll keep this post updated with all the information you could ever want about each of our new coffees 

Just like you requested, we’re hoping to share a lot more information with you about the farmers, the co-ops, and the communities that bring you your daily coffee.

San Jose Ocana | Guatemala
Pronunciation: San Ho-zay Oh-cah-nuh
Tasting Notes: Creamsicle, Blueberry, Lemon Zest
Varietal: Bourbon
Elevation: 1900 MASL
Process: Natural

Finca San Jose Ocana has been owned and operated by the same family for a long history. The farm has been functioning since 1909 and in 1920, the first coffee plants were introduced into what became a family legacy. This sustainable coffee farm’s highest priorities are focusing on land and plant wellness and ensuring biodiversity. 

This coffee is a perfectionist’s dream! The process begins at the point at which the fruit is harvested: when the fruit color changes to purple and the skin begins to shrink and wrinkle like raisin skin. From there, the cherries are placed on temperature-controlled and highly monitored patios to dry under exposure to the sun for 4 hours per day. Every three days the cherries are re-sorted to ensure that like colors are gathered together for consistency in the outcome of each batch. Once the desired color and moisture level has been reached, the cherries are stored inside a warehouse for 6 weeks for the flavors to develop. 


Ibisi Mountain #47 | Rwanda
Pronunciation: Ih-bee-see
Tasting Notes: Floral, Raspberry, Sweet Cream
Varietal: Red Bourbon
Elevation: 1700 MASL
Process: Washed

We’re thrilled to be able to offer a new coffee from Rwanda this season. The Ibisi Mountain washing station is located in the southern hills of Rwanda and a short drive from the beautiful Nyungwe Forest, a national park known for its biodiversity of endemic species. Local farmer, Bernard Uwitije, previously focused primarily on commodity coffee until 2015 when he began realizing the potential for fully-washed specialty coffees, produced in partnership with the Rwanda Trading Company who works with smallholder farmers, is committed to transparent supply chains, and processes and exports 25% of Rwanda’s annual coffee production. This year’s harvest from Ibisi Mountain was awarded one of the top 40 spots in the Rwanda Cup of Excellence. 


La Paz COMSA | Honduras
La Pahz Com-sah
Tasting Notes: Citrus | Red Berries | Dark Chocolate
Varietal: Bourbon | Catuai | Typica
Elevation: 1500 MASL

This new coffee from Honduras originates in the La Paz region and comes from the Co-Op Cafe Organico Marcala S.A. (COMSA). This co-op includes 60 producers (12 women, 48 men) who work to create sustainable farming practices to enable local coffee farmers to make a dependable living off their produce. The various producers working within this co-op use organic procedures and share best practices in order to improve productivity and produce consistently in order to reduce local poverty. COMSA is known for its quality and vision of sustainable farming.

El Puente | Colombia
Pronunciation: El Pwen-tay
Tasting Notes: Lemonade, Tropical Fruit, Floral
Varietal: Caturra, Castillo, Colombia
Elevation: 1800 MASL
Process: Honey

This coffee harvest comes from the Aromas del Sur farms in the Palestina region of southern Huila, El Puente is named for the footbridge over the river near the processing plant, which is a pilot project supported by community investment in the sustainable development of rural farming areas. 

The coffee is processed using the honey process, which involves a number of steps (none of which include actual honey!) First, the harvested coffee cherries are fermented for 24 hours right in their harvest sacks. From there, the healthy cherries are sorted and de-pulped to remove the fruit from the seed. These are briefly dried for another 24 hours before being transferred to a solar dryer for 3-5 days. At this point, any remaining mucilage on the beans will add sweetness to the final product. The final step is a mechanical drying process that brings the beans to the desired humidity level.