Fountain of Youth: Brasil and Guatemala Blend
El Dorado: Colombia
Oasis: Ethiopia Yirgacheffe
Bermuda Triangle: Brasil and Colombia Blend



Brasil Capim Branco

Farm: Fazenda Camocim

Fazenda Camocim produces organic, biodynamic, certified and grown coffees without pesticides or chemical additives. The Fazenda is known for producing Café do Jacu, unique in the world in its indescribable flavor and with a high degree of purity for being cultivated without any interference from man.

Camocim has its own laboratory and tests green, roasted and ground coffee to guarantee and control the quality of the coffee. Meters evaluate the sweetness, roasting and other elements in order to guarantee the purity and flavor of the coffee that reaches the public.

Our coffee selection machinery eliminates any beans with defects in shape, color, spoiled and broken. The whole process is done to not allow bad fermentation of the grains, eliminating the risk of bacteria that could contaminate the batch.

Fazenda Camocim became a reference in agricultural planting for soil conservation and use. It mixes the coffee plantation with other crops, using the same space and creating conditions for the preservation of the environment: it combines coffee, palm hearts, fruits, herbs. It is a technique where different species are planted, next to each other, providing mutual advantages in the same agricultural area, such as pest reduction.

  • Varietal: Red Catuai, Yellow Catuai, Yellow Icatu
  • Region: High Cerrado
  • Altitude: 1100 m. a. s. l.
  • Temperature: 22-27 C
  • Annual Precip.: 800–2000 mm
  • Processing: Natural, Honey
  • Harvest Period: May-September


Guatemala Chimaltanengo

Farm: Finca El Pacayal

Guatemala Rainforest Alliance El Pacayal is a family owned estate located in the municipality of San Miguel Pochuta within the department of Chimaltenango, Guatemala. The coffee plants, some over 100 years old, are intercropped with macadamia trees and an old growth canopy of native shade trees. El Pacayal also has 600 hectares of naturally preserved forest. Coffee and macadamia pulp are combined with sediment from evaporated honey water (from depulping coffee) to produce organic fertilizer. El Pacayal provides housing and funds the operation of three rural schools and a health clinic to reduce the burden of traveling longer distances for these services. Workers and their children also have free transportation to access higher education or hospital care that is not available at El Pacayal.

  • Varietal: Typica, Catuai
  • Region: San Miguel
  • Altitude: 1050-1600 m. a. s. l.
  • Temperature: 23 C Annual Precip.: 1800 mm
  • Processing: Washed
  • Harvest Period: November - March


Colombia Buenos Aires

Producer: Aura Delia & daughter Margarita

Ask anyone in town about Aura Delia, and the first word they will utter is “berraca”, a Colombian word meaning tough and brave. She lives on Finca Buenos Aires in the tiny wood and plaster farm house with her daughter Margarita, also pretty berraca, and her 4 grandkids.

Living on a farm with no men is unheard of in rural Colombia, and more so in the La Floresta vereda, that was a red zone, occupied by the FARC and plagued by insurgency until just a few years ago. While most female heads of household migrate to cities and find domestic work, Aura Delia didn’t want that life for her family, so they chose to stay and do what they love while the others were abandoning their farms.

Aura Delia and Margarita are some of the most berraca women we have ever met.

Aura Delia is also a careful and meticulous farmer and administrator, precisely fermenting and drying every cherry that comes off the family’s trees. She tells us she made her bedroom of loose wood planks directly above the fermentation tank, so she can smell it and know when it is time to get up and stir the bean mass.

Being a very small farm, all of the maintenance, picking, and processing is performed by the family, including Aura Delia’s son that lives in the pueblo, therefore everyone is interested in making the best product possible. In addition to focusing on consistent processing to create a great cup, Aura Delia and her family are interested in preserving the productive sustainability of the farm and the region they call home.

In addition to composting all organic waste from the farm and the home, they constructed a biodigester to capture and recycle the methane gas expelled by decomposing coffee cherries. This simple device provides the family with all the free cooking fuel they can use and neutralizes 96% of the greenhouse gas the farm and household creates.

This coffee component is delicate and delicious with brown sugar and cherry notes. We push this lovely coffee a little longer in the roaster in order to bring out those caramelized sugary notes.

  • Varietal: Castillo, Caturra
  • Region: Sevilla, Valle del Cuaca
  • Farm Size: 2.6ha
  • Altitude: 1700 m. a. s. l.
  • Temperature: 15.5-26 C
  • Annual Precip.: 1,800 mm
  • Processing: Fully Washed
  • Harvest Period: February - March


Ethiopia Yirgacheffe

Farm: Testi Coffee, Collective

Grown and processed in the world renowned region of Yirgacheffe, there are many things to praise about this excellent coffee.

The cooperatively grown lot is sourced from a large number of family owned garden plots and the regions soil is nitrogen rich and volcanic.

This lot has been processed at the Testi owned Adorsi washing station and is comprised of cherries delivered by over 900 smallholder farmers. This coffee has been fully washed processed, with a total duration of wet fermentation between 24-36 hours before soaking in clean water for and additional 12-24 hours. The drying was undertaken using raised beds over the following 10-12 days. You can expect to find notes of tropical fruit, guava and sweet lemon, with an excellent floral and clean finish. Expect a clean but distinct profile from this exceptional coffee with a distinct melon like sweetness.

Testi Coffee formed their Project Direct initiative to assist coffee farmers, their families and surrounding communities. The initiative will directly help those who produce Ethiopian coffee. Project Direct will help build schools, and create a source for the community to have clean water supply. The goal of Project Direct is to create a difference to the producers of Ethiopian coffees, their families and the community by creating concrete, tangible contributions that makes a difference. Our plan is to us the combined the force of Exporters, Importers and Roasters to make this initiative even more fruitful.

  • Varietal: Bourbon, Arabica
  • Farm Size: Co-Op, Many Family Owned Farms
  • Altitude: 900-1500 m. a. s. l.
  • Temperature: 18.4 C
  • Annual Precip.: 1,200 mm
  • Processing: Fully Washed
  • Harvest Period: January - February