Coffee

Sweet, silky richness with subtle bright fruit and floral tones infused in a cocoa-like body. A blend crafted perfectly for cold brew method -- our Cold Press Elixir is a mix of our light and dark roasts spiked with our best Ethiopian coffees. -Organic 100% Shade-Grown Arabica Bean Coffee. -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal), learn more at our blog.

Sweet, silky richness with subtle bright fruit and floral tones infused in a cocoa-like body. A blend crafted perfectly for cold brew method -- our Cold Press Elixir is a mix of our light and dark roasts spiked with our best Ethiopian coffees. -Organic 100% Shade-Grown Arabica Bean Coffee. -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal), learn more at our blog.

Flavor Profile: Orange noted brightness accenting rich chocolate and dried fruit infused full body. Roast: Medium Region: Cauca Farm (Finca): Cooperative lot of Cauca farms Elevation: 1,375 – 1,900 meters Variety: Caturra, Colombia, Castillo Process: Wet, Fully Washed More Info about this coffee Our single origin Colombian Café Femenino comes from the COSURCA cooperative of farms in Cauca. This coffee is grown, undergoes a fully washed process, and comes to us as the final product of a community of women coffee farmers based in Cauca - the women of the Café Femenino Colombia Program. Since 2004, this program has functioned as an arm of the greater Café Femenino®, an organization and movement empowering women coffee farmers, originating in Peru and now spanning nine countries. While women have always played a vital role in coffee production, they were not always recognized or directly compensated for their work. In 2003, a few women in northern Peru changed this by co-founding Café Femenino® alongside Organic Products Trading Company. Through their courage and action, women were finally recognized as coffee producers and paid accordingly for the coffee they produced. The production and purchase of the Colombian Café Femenino directly impacts and is a product of these women coffee farmers and their community in Cauca. Through years of work, they have overcome several social and economic barriers, including the ingrained social stigma of leaving their homes as women. Today, they serve as a thriving bolster to their community and economy. With 438 women farmers actively championed by both their husbands and local governments, the women of the Café Femenino Colombia Program now obtain the title to the lands on which they farm, earn an extra premium for their high-quality coffee beans, and serve in leadership roles as they enact programs, trainings, and initiatives that further benefit their community. Thanks to these women and the Café Femenino® founders before them, when you choose the Colombian Café Femenino, you’re choosing more than a specialty coffee. You’re choosing to stand with women coffee farmers fighting for the credit they deserve and the voice they need to empower themselves and their communities. And as always, with your purchase at Tiny Footprint Coffee, you're working towards a sustainable environment in which they may continue to grow. -Certified Organic, Kosher, Fair Trade -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified, your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

Flavor Profile: Orange noted brightness accenting rich chocolate and dried fruit infused full body. Roast: Medium Region: Cauca Farm (Finca): Cooperative lot of Cauca farms Elevation: 1,375 – 1,900 meters Variety: Caturra, Colombia, Castillo Process: Wet, Fully Washed More Info about this coffee Our single origin Colombian Café Femenino comes from the COSURCA cooperative of farms in Cauca. This coffee is grown, undergoes a fully washed process, and comes to us as the final product of a community of women coffee farmers based in Cauca - the women of the Café Femenino Colombia Program. Since 2004, this program has functioned as an arm of the greater Café Femenino®, an organization and movement empowering women coffee farmers, originating in Peru and now spanning nine countries. While women have always played a vital role in coffee production, they were not always recognized or directly compensated for their work. In 2003, a few women in northern Peru changed this by co-founding Café Femenino® alongside Organic Products Trading Company. Through their courage and action, women were finally recognized as coffee producers and paid accordingly for the coffee they produced. The production and purchase of the Colombian Café Femenino directly impacts and is a product of these women coffee farmers and their community in Cauca. Through years of work, they have overcome several social and economic barriers, including the ingrained social stigma of leaving their homes as women. Today, they serve as a thriving bolster to their community and economy. With 438 women farmers actively championed by both their husbands and local governments, the women of the Café Femenino Colombia Program now obtain the title to the lands on which they farm, earn an extra premium for their high-quality coffee beans, and serve in leadership roles as they enact programs, trainings, and initiatives that further benefit their community. Thanks to these women and the Café Femenino® founders before them, when you choose the Colombian Café Femenino, you’re choosing more than a specialty coffee. You’re choosing to stand with women coffee farmers fighting for the credit they deserve and the voice they need to empower themselves and their communities. And as always, with your purchase at Tiny Footprint Coffee, you're working towards a sustainable environment in which they may continue to grow. -Certified Organic, Kosher, Fair Trade -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Whole Bean.

Flavor Profile - Sweet and forward with lemon and dried fruit tones backed by a cola, caramelized sugar, and herb infused body that all transition to a short and exceptionally clean finish. SOPACDI Co-op | Kalungu-Mpumbi Micro-Station Roast: Light Process: Fully washed and sun dried on raised screens Producers: 60 smallholder members of SOPACDI delivering to Mpumbi Micro-Station Region: Birambo Village, Kalehe Territory, South-Kivu Province Elevation: 2000 meters above sea level Variety: Blue Mountain, Bourbon, Caturra, Catuai, Kabare 2 More Information about the coffee Interestingly, instead of building blended lots from the entire cooperative at the central dry mill as in past years, SOPACDI decided to segregate the best cherry from each of their micro washing-stations into micro-lots for 2020. At Kalungu-Mpumbi, the cherry is depulped the day it is delivered, then dry-fermented for 12 hours. Then it spends 12 hours wet-fermenting in water before being passed through the washing canal, it is then soaked for an additional 12 hours. The coffee is dried on raised beds under a cover of shade for 14–20 days. Kalung-Mpumbi serves 60 producers, including 13 women. The group holds about 47 total hectares of coffee farmland, which is just over an average of 2/3 of a hectare or 1.65 acres per producer. More information about the Co-op This is a story of high-quality fair-trade coffee making a critical difference in the lives of coffee farmers. Situated on the shores of Lake Kivu and founded in 2003, SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Développement Intégral) was the first Congolese cooperative to earn Fair Trade certification. It wasn’t easy; in addition to politically driven violence disrupting the life circumstances of the member farmers-many of the women farmers are widows, it prevented fair-trade inspectors and coffee buyers from visiting the cooperative. To overcome this hurdle, the cooperative was granted an unprecedented exemption to complete the entire process by document and media inspection. In the following years, with investments of their fair trade premium and support from different organizations, the cooperative -- with over 3,200 members, of which an estimated 600 are women -- has built its capacity to produce and export coffee to the highest of international standards. Currently, one woman holds a seat on the board of the co-op but SOPACDI plans to take matters a step further by incorporating gender equity in all SOPACDI’s activities and supporting the development of a market for woman’s coffee, so that women farmers can benefit directly from the crops they produce. -Certified Organic -Fair Trade -Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified, your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

Flavor Profile - Sweet and forward with lemon and dried fruit tones backed by a cola, caramelized sugar, and herb infused body that all transition to a short and exceptionally clean finish. SOPACDI Co-op | Kalungu-Mpumbi Micro-Station Roast: Light Process: Fully washed and sun dried on raised screens Producers: 60 smallholder members of SOPACDI delivering to Mpumbi Micro-Station Region: Birambo Village, Kalehe Territory, South-Kivu Province Elevation: 2000 meters above sea level Variety: Blue Mountain, Bourbon, Caturra, Catuai, Kabare 2 More Information about the coffee Interestingly, instead of building blended lots from the entire cooperative at the central dry mill as in past years, SOPACDI decided to segregate the best cherry from each of their micro washing-stations into micro-lots for 2020. At Kalungu-Mpumbi, the cherry is depulped the day it is delivered, then dry-fermented for 12 hours. Then it spends 12 hours wet-fermenting in water before being passed through the washing canal, it is then soaked for an additional 12 hours. The coffee is dried on raised beds under a cover of shade for 14–20 days. Kalung-Mpumbi serves 60 producers, including 13 women. The group holds about 47 total hectares of coffee farmland, which is just over an average of 2/3 of a hectare or 1.65 acres per producer. More information about the Co-op This is a story of high-quality fair-trade coffee making a critical difference in the lives of coffee farmers. Situated on the shores of Lake Kivu and founded in 2003, SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Développement Intégral) was the first Congolese cooperative to earn Fair Trade certification. It wasn’t easy; in addition to politically driven violence disrupting the life circumstances of the member farmers-many of the women farmers are widows, it prevented fair-trade inspectors and coffee buyers from visiting the cooperative. To overcome this hurdle, the cooperative was granted an unprecedented exemption to complete the entire process by document and media inspection. In the following years, with investments of their fair trade premium and support from different organizations, the cooperative -- with over 3,200 members, of which an estimated 600 are women -- has built its capacity to produce and export coffee to the highest of international standards. Currently, one woman holds a seat on the board of the co-op but SOPACDI plans to take matters a step further by incorporating gender equity in all SOPACDI’s activities and supporting the development of a market for woman’s coffee, so that women farmers can benefit directly from the crops they produce. -Certified Organic -Fair Trade -Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Whole Bean.

Flavor Profile- Smooth, bright, strawberry, caramel Roast- Medium Region- Tandayapa Valley Farm- Tambo Quinde Elevation- 1800 meters Process- Fully Washed Variety- Caturra More about this Coffee This bright, aromatic coffee is unique in a few different ways. First, it’s grown right on the equator at an ideal 1800 meters above sea level (6000 feet) in the mega bio-diverse Tandayapa Valley. A micro-region in and around the upper elevations of our reforestation areas planted by the Mindo Cloudforest Foundation. Really, closest to our hearts, the people in this area were the key members in the genesis of the foundation. Second, this coffee is setting a precedent in sustainable agriculture. Cloud Coffees is leveraging interdependent agro-forestry systems to buffer and restore cloud forest habitat. This means as this edible and productive forest is growing, the different elements complement each other, including the shade that coffee needs to mature and develop its complex flavor profile. Third, all of the land that Cloud Coffees is growing coffee on was previously clear-cut, stripped of its natural vegetation, and replanted with non-native grasses for slash-and-burn beef and dairy agriculture. Non-native grass species strip the soil of nutrients and are not viable long-term in this part of the Andes for a couple simple reasons. The hills are steep, and the cows have skinny-feet (a free pound of coffee for the first person who emails us with the reference) adding their mechanical damage to the rain´s erosive power. By planting coffee, along with native and other complimentary agro-forestry species, Cloud Coffees is helping restore the soil and providing habitat for birds and other creatures (e.g. sloths and spectacled bears) of the cloud forest. Cloud Coffees has their wet-mill or beneficio at the Alambi Nature Reserve, not for from MCF's Milpe Bird Sanctuary, both are open to the public for tours and coffee tasting, so if you´re in Ecuador it´s a fantastic way to spend the day hiking, birding, and learning about sustainable coffee (contact us for more information). By growing coffee using agroforestry Cloud Coffees is not only helping the environment, but also bolstering the local economy and creating sustainable jobs within their community. Their cause is noble, however, they are in the beginning stages of development and the certifications that we typically look for, such as organic and Fair Trade, aren’t yet in place. Over the coming seasons, Cloud Coffees is going to document and blog about their journey to becoming fully organic. It will be both a learning and interesting experience for all involved. Cloud Coffees is an important friend of ours. We seek sustainability in every aspect of our business and are always looking to collaborate with like-minded people. Cloud Coffees is taking important strides for sustainability in coffee and we’re happy to support them. Learn more about them on their website, cloudcoffees.com. -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified, your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

Flavor Profile- Smooth, bright, strawberry, caramel Roast- Medium Region- Tandayapa Valley Farm- Tambo Quinde Elevation- 1800 meters Process- Fully Washed Variety- Caturra More about this Coffee This bright, aromatic coffee is unique in a few different ways. First, it’s grown right on the equator at an ideal 1800 meters above sea level (6000 feet) in the mega bio-diverse Tandayapa Valley. A micro-region in and around the upper elevations of our reforestation areas planted by the Mindo Cloudforest Foundation. Really, closest to our hearts, the people in this area were the key members in the genesis of the foundation. Second, this coffee is setting a precedent in sustainable agriculture. Cloud Coffees is leveraging interdependent agro-forestry systems to buffer and restore cloud forest habitat. This means as this edible and productive forest is growing, the different elements complement each other, including the shade that coffee needs to mature and develop its complex flavor profile. Third, all of the land that Cloud Coffees is growing coffee on was previously clear-cut, stripped of its natural vegetation, and replanted with non-native grasses for slash-and-burn beef and dairy agriculture. Non-native grass species strip the soil of nutrients and are not viable long-term in this part of the Andes for a couple simple reasons. The hills are steep, and the cows have skinny-feet (a free pound of coffee for the first person who emails us with the reference) adding their mechanical damage to the rain´s erosive power. By planting coffee, along with native and other complimentary agro-forestry species, Cloud Coffees is helping restore the soil and providing habitat for birds and other creatures (e.g. sloths and spectacled bears) of the cloud forest. Cloud Coffees has their wet-mill or beneficio at the Alambi Nature Reserve, not for from MCF's Milpe Bird Sanctuary, both are open to the public for tours and coffee tasting, so if you´re in Ecuador it´s a fantastic way to spend the day hiking, birding, and learning about sustainable coffee (contact us for more information). By growing coffee using agroforestry Cloud Coffees is not only helping the environment, but also bolstering the local economy and creating sustainable jobs within their community. Their cause is noble, however, they are in the beginning stages of development and the certifications that we typically look for, such as organic and Fair Trade, aren’t yet in place. Over the coming seasons, Cloud Coffees is going to document and blog about their journey to becoming fully organic. It will be both a learning and interesting experience for all involved. Cloud Coffees is an important friend of ours. We seek sustainability in every aspect of our business and are always looking to collaborate with like-minded people. Cloud Coffees is taking important strides for sustainability in coffee and we’re happy to support them. Learn more about them on their website, cloudcoffees.com. -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Whole Bean.

FLAVOR PROFILE Full and silky with chocolate, bergamot and jasmine flavors, sweet raspberry and clove notes reveal in the finish. ETHIOPIA GUJI SUKE QUTO FARM ROAST Light REGION Guji Zone PROCESS Fully washed, dried on canopy covered raised beds in the sun ALTITUDE 1800-2200 meters VARIETY Kurume and Welicho MORE INFO ABOUT THIS COFFEE We are beyond excited to bring you our Ethiopian Guji Artisan Series from Suke Quto. Grown and processed as part of Operation Cherry Red, this coffee comes to your cup as a product of passion and investment by Tesfaye and his team at Suke Quto, to create their top lot of the 2020-21 harvest. While we've brought you exceptional coffees from Suke Quto before, this Artisan Series coffee is the highest quality, and that's because it comes from a very specific lot as part of a very specific program: Operation Cherry Red. Established by our importing partner Trabocca, Operation Cherry Red (OCR) rewards coffee farmers for their hard work and innovation - providing a premium, training, and resources to grow and process their highest quality beans. The results are incredible. With nuanced and exceptional flavor profiles, farmers empowered by the program consistently produce great cupping coffees and develop best practices they can carry forward to the next year's harvest. Coming to you from the Suke Quto Washing Station, this specific coffee is grown at over 6,000 feet (1800 meters +) in fertile volcanic soil. It's then wet processed (washed) with a keen eye under OCR quality standards. At Suke Quto, wet processing includes pulping the skin off the cherry and allowing the remaining fruit to ferment for 36 -72 hours (depending on weather conditions). The softened sweet smelling fruit is then washed off the parchment (a paper-like membrane that contains the two coffee seeds), then sun-dried on canopy covered raised screens that keep the drying parchment at stable temperatures for 9-13 days. The coffee then makes its way to our roastery, where we expertly craft roast to ensure every bit of effort and attention in its processing shows up in your cup. MORE INFO ABOUT THIS FARM This is our kind of story: a heroic tale of an agronomist turned specialty coffee farmer - Tesfaye - with a dream to grow specialty coffee under the shade of the forest canopy in and around his small 5 hectare farm. Tesfaye founded Suke Quto in 2005. Some time after, a large amount of the surrounding forest was consumed in a series of brush fires leaving his farm and neighboring land threatened by soil erosion and eventually desertification. This was exacerbated by many of his neighbors choosing to plant corn and Teff in the now open fields. Tesfaye decided the only way out of this predicament was to turn his neighbors into ecologically friendly coffee farmers by giving them, in addition to his expertise, shade and coffee tree seedlings. Today, in addition to his now 500 hectare strong farm, he has over 150 neighbors delivering prime organic coffee cherry to his mill for processing. And as participants in the program Operation Cherry Red, the training and resources provided to these farmers has resulted in coffee of the highest quality, which you'll find in your cups today. Beyond all this, Tesfaye is not only invested in the environment and sustainability of these farms, but in bolstering the lives of farmers and communities within and around them. With an eye on social and economic justice, Tesfaye works to ensure coffee farmers make living wages for their dedicated work and incredible beans. He also initiated a community project, investing in education. Alongside a handful of dedicated coffee roasters, Tesfaye has built a new school building in the neighboring village Kurume. Quite clearly to us, with dedication and a genuine will to better the world around him, Tesfaye, Suke Quto and Operation Cherry Red are not only bringing the world a better cup of coffee, but along with us at Tiny Footprint, building a better world with each cup. -Organic -Rainforest Alliance -Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified, your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

FLAVOR PROFILE Full and silky with chocolate, bergamot and jasmine flavors, sweet raspberry and clove notes reveal in the finish. ETHIOPIA GUJI SUKE QUTO FARM ROAST Light REGION Guji Zone PROCESS Fully washed, dried on canopy covered raised beds in the sun ALTITUDE 1800-2200 meters VARIETY Kurume and Welicho MORE INFO ABOUT THIS COFFEE We are beyond excited to bring you our Ethiopian Guji Artisan Series from Suke Quto. Grown and processed as part of Operation Cherry Red, this coffee comes to your cup as a product of passion and investment by Tesfaye and his team at Suke Quto, to create their top lot of the 2020-21 harvest. While we've brought you exceptional coffees from Suke Quto before, this Artisan Series coffee is the highest quality, and that's because it comes from a very specific lot as part of a very specific program: Operation Cherry Red. Established by our importing partner Trabocca, Operation Cherry Red (OCR) rewards coffee farmers for their hard work and innovation - providing a premium, training, and resources to grow and process their highest quality beans. The results are incredible. With nuanced and exceptional flavor profiles, farmers empowered by the program consistently produce great cupping coffees and develop best practices they can carry forward to the next year's harvest. Coming to you from the Suke Quto Washing Station, this specific coffee is grown at over 6,000 feet (1800 meters +) in fertile volcanic soil. It's then wet processed (washed) with a keen eye under OCR quality standards. At Suke Quto, wet processing includes pulping the skin off the cherry and allowing the remaining fruit to ferment for 36 -72 hours (depending on weather conditions). The softened sweet smelling fruit is then washed off the parchment (a paper-like membrane that contains the two coffee seeds), then sun-dried on canopy covered raised screens that keep the drying parchment at stable temperatures for 9-13 days. The coffee then makes its way to our roastery, where we expertly craft roast to ensure every bit of effort and attention in its processing shows up in your cup. MORE INFO ABOUT THIS FARM This is our kind of story: a heroic tale of an agronomist turned specialty coffee farmer - Tesfaye - with a dream to grow specialty coffee under the shade of the forest canopy in and around his small 5 hectare farm. Tesfaye founded Suke Quto in 2005. Some time after, a large amount of the surrounding forest was consumed in a series of brush fires leaving his farm and neighboring land threatened by soil erosion and eventually desertification. This was exacerbated by many of his neighbors choosing to plant corn and Teff in the now open fields. Tesfaye decided the only way out of this predicament was to turn his neighbors into ecologically friendly coffee farmers by giving them, in addition to his expertise, shade and coffee tree seedlings. Today, in addition to his now 500 hectare strong farm, he has over 150 neighbors delivering prime organic coffee cherry to his mill for processing. And as participants in the program Operation Cherry Red, the training and resources provided to these farmers has resulted in coffee of the highest quality, which you'll find in your cups today. Beyond all this, Tesfaye is not only invested in the environment and sustainability of these farms, but in bolstering the lives of farmers and communities within and around them. With an eye on social and economic justice, Tesfaye works to ensure coffee farmers make living wages for their dedicated work and incredible beans. He also initiated a community project, investing in education. Alongside a handful of dedicated coffee roasters, Tesfaye has built a new school building in the neighboring village Kurume. Quite clearly to us, with dedication and a genuine will to better the world around him, Tesfaye, Suke Quto and Operation Cherry Red are not only bringing the world a better cup of coffee, but along with us at Tiny Footprint, building a better world with each cup. -Organic -Rainforest Alliance -Kosher Whole Bean.

Flavor Profile: Notes of candied strawberry and juicy peach, all wrapped up in the vicious, golden body of this classic dark roast. Roast: Dark Region: Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia (one of the regions historically referred to as Yirgacheffe in the coffee trade). Farmer: Bedhatu Jibicho Process: Dried in the cherry on raised beds in the sun Altitude: 1800 - 1900 meters Variety: Indigenous heirloom varieties More Info About This Coffee This natural/dry processed coffee, produced by Bedhatu Jibicho, was harvested from October through December, then sun-dried on whole cherry raised beds. More info about the farmer Bedahtu and her husband started their farm in the 1960's, she has been the principle manger for over 50 years with increasing help from her children. They plan on using the price premiums they are currently receiving to expand production and start an export company. -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified, your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

Flavor Profile: Notes of candied strawberry and juicy peach, all wrapped up in the vicious, golden body of this classic dark roast. Roast: Dark Region: Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia (one of the regions historically referred to as Yirgacheffe in the coffee trade). Farmer: Bedhatu Jibicho Process: Dried in the cherry on raised beds in the sun Altitude: 1800 - 1900 meters Variety: Indigenous heirloom varieties More Info About This Coffee This natural/dry processed coffee, produced by Bedhatu Jibicho, was harvested from October through December, then sun-dried on whole cherry raised beds. More info about the farmer Bedahtu and her husband started their farm in the 1960's, she has been the principle manger for over 50 years with increasing help from her children. They plan on using the price premiums they are currently receiving to expand production and start an export company. -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal)

Flavor Profile: Deep, rich dark roast flavor wrapped around notes of chocolate, ripe fruit and cherry that all dissolve into a sweet buttery, finish. Guatemala Women Producers ASPROCDEGUA Co-op -Roast: Dark -Region: Huehuetenango and San Marcos -Process: Fully Washed -Elevation: 1600-2200 meters -Varities: Bourbon, Caturra, Catuai, Pache More Info About This Coffee: This coffee comes straight from women owned and/or managed farms within the Asociación de Productores de Café Diferenciados y Especiales de Guatemala cooperative located across multiple municipalities in the departments of Huehuetenango and San Marcos. First, it is the best tasting lot from Guatemala we’ve cupped this season. Second, (and depending on your world view maybe most importantly) it is another coffee, like our Peru Lima and Mexico El Triunfo, that goes beyond fair trade in scope and price, directly empowering our partners at source. In this case, the premiums support technical assistance and social programs focused on food security, nutrition and education. -Organic -Fair Trade -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified, your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

Flavor Profile: Deep, rich dark roast flavor wrapped around notes of chocolate, ripe fruit and cherry that all dissolve into a sweet buttery, finish. Guatemala Women Producers ASPROCDEGUA Co-op -Roast: Dark -Region: Huehuetenango and San Marcos -Process: Fully Washed -Elevation: 1600-2200 meters -Varities: Bourbon, Caturra, Catuai, Pache More Info About This Coffee: This coffee comes straight from women owned and/or managed farms within the Asociación de Productores de Café Diferenciados y Especiales de Guatemala cooperative located across multiple municipalities in the departments of Huehuetenango and San Marcos. First, it is the best tasting lot from Guatemala we’ve cupped this season. Second, (and depending on your world view maybe most importantly) it is another coffee, like our Peru Lima and Mexico El Triunfo, that goes beyond fair trade in scope and price, directly empowering our partners at source. In this case, the premiums support technical assistance and social programs focused on food security, nutrition and education. -Organic -Fair Trade -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Whole Bean.

Flavor Profile: Sweet and fruit forward with notes of orange, caramel and spice. Roast: Medium Region: La Labor, Ocotepeque Farm: Finca La Guadalupe Elevation: 1,650 - 1,720 meters Variety: Typica Process: Fully Washed - Slow Patio Dried More Info about this coffee These Typica beans are an older varietal, considered one of the traditional Arabica beans. They appear larger, and have very nice, delicate, floral characteristics, along with a robust flavor and body, making for a really high-quality, tasty cup. This special lot comes from carefully selected ripe cherries, grown with care and attention from Finca La Guadalupe's heirloom Typica variety trees. The cherries are pre-selected using a siphon to remove any floaters, stones or unripe cherries. They then undergo three washes, two in fermentation pools and one in a selection channel, which sorts the beans by density. The beans we sell today are the densest of these, which hold the highest nutrient contents, and the constituents which bring out the coffee's flavor profile. A shorter fermentation process (12-14 hours) leaves some of the honey on the bean, resulting in a naturally sweeter experience. Ripe cherries are mechanically de-pulped, then naturally dried with the remaining fruit around the parchment on raised patio screens in a slow drying process for thirty days. A cupping lab at the Finca La Guadalupe collection center helps ensure the quality of individual lots and improves consistency year over year. With specific care and attention at every point in its growth and processing, this coffee is as delicious and nuanced as you'll ever taste. More Info about this farm Over 40 years ago, Selin Recinos Sr. and Petrona Perez started Finca La Guadalupe as a small plot of land, hoping it would help their family prosper. With a keen eye on sustainability, slowly but surely, through two generations of hard work and dedication, the small plot they started has grown. It is now part of a legacy that spans four families, including that of Selin Recinos Jr., all descended from Selin Sr. & his wife, Petrona. After Selin Sr.’s passing, Selin Jr. took over the family farm in its entirety, and now looks after his sister’s land as well as his own, and continues his father’s mission of grow high quality coffee with family at the forefront. His wife, Blanca, is a cupper, and works with him to continue the legacy of quality and sustainability started in La Labor so long ago. Beyond just growing quality coffee, Selin Jr. demonstrates a strong commitment to growing coffee sustainably, building on the bedrock laid by his father. He minimizes water use alongside a water recycling system, protects the wildlife on his farms, and continues to plant trees on his land. In 2017 alone, he planted 5,000 trees that will provide shade for future coffee growing areas. What results from this passion is a sustainable farm and coffee of exceptional quality. In 2003 Selin Jr. participated in the first coffee competition, a precursor to the Cup of Excellence, and won 4th place. This year, he entered his coffee in COCAFELOL’s annual competition that takes the best coffee from the Ocotepeque region in Honduras and he won 2nd place. Selin's coffee comes to us through direct trade with our friend Andros Mita of Cima Coffees. Originally from Honduras, Andros brings as much personal care, attention, and dedication to Finca La Guadalupe as Selin. With an eye on socio-economic justice and a passion for high-quality beans, Andros works to ensure the specificity and dedication Selin puts into growing and processing his coffee is ethically reflected in trade, and shows up as nuanced, delicious sips of every cup you drink. -Direct Trade -Certified Organic -Kosher Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified, your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

Flavor Profile: Sweet and fruit forward with notes of orange, caramel and spice. Roast: Medium Region: La Labor, Ocotepeque Farm: Finca La Guadalupe Elevation: 1,650 - 1,720 meters Variety: Typica Process: Fully Washed - Slow Patio Dried More Info about this coffee These Typica beans are an older varietal, considered one of the traditional Arabica beans. They appear larger, and have very nice, delicate, floral characteristics, along with a robust flavor and body, making for a really high-quality, tasty cup. This special lot comes from carefully selected ripe cherries, grown with care and attention from Finca La Guadalupe's heirloom Typica variety trees. The cherries are pre-selected using a siphon to remove any floaters, stones or unripe cherries. They then undergo three washes, two in fermentation pools and one in a selection channel, which sorts the beans by density. The beans we sell today are the densest of these, which hold the highest nutrient contents, and the constituents which bring out the coffee's flavor profile. A shorter fermentation process (12-14 hours) leaves some of the honey on the bean, resulting in a naturally sweeter experience. Ripe cherries are mechanically de-pulped, then naturally dried with the remaining fruit around the parchment on raised patio screens in a slow drying process for thirty days. A cupping lab at the Finca La Guadalupe collection center helps ensure the quality of individual lots and improves consistency year over year. With specific care and attention at every point in its growth and processing, this coffee is as delicious and nuanced as you'll ever taste. More Info about this farm Over 40 years ago, Selin Recinos Sr. and Petrona Perez started Finca La Guadalupe as a small plot of land, hoping it would help their family prosper. With a keen eye on sustainability, slowly but surely, through two generations of hard work and dedication, the small plot they started has grown. It is now part of a legacy that spans four families, including that of Selin Recinos Jr., all descended from Selin Sr. & his wife, Petrona. After Selin Sr.’s passing, Selin Jr. took over the family farm in its entirety, and now looks after his sister’s land as well as his own, and continues his father’s mission of grow high quality coffee with family at the forefront. His wife, Blanca, is a cupper, and works with him to continue the legacy of quality and sustainability started in La Labor so long ago. Beyond just growing quality coffee, Selin Jr. demonstrates a strong commitment to growing coffee sustainably, building on the bedrock laid by his father. He minimizes water use alongside a water recycling system, protects the wildlife on his farms, and continues to plant trees on his land. In 2017 alone, he planted 5,000 trees that will provide shade for future coffee growing areas. What results from this passion is a sustainable farm and coffee of exceptional quality. In 2003 Selin Jr. participated in the first coffee competition, a precursor to the Cup of Excellence, and won 4th place. This year, he entered his coffee in COCAFELOL’s annual competition that takes the best coffee from the Ocotepeque region in Honduras and he won 2nd place. Selin's coffee comes to us through direct trade with our friend Andros Mita of Cima Coffees. Originally from Honduras, Andros brings as much personal care, attention, and dedication to Finca La Guadalupe as Selin. With an eye on socio-economic justice and a passion for high-quality beans, Andros works to ensure the specificity and dedication Selin puts into growing and processing his coffee is ethically reflected in trade, and shows up as nuanced, delicious sips of every cup you drink. -Direct Trade -Certified Organic -Kosher

FLAVOR PROFILE Balanced and juicy with hints of blackberry, chocolate and tomato. Kenya Muiri Estate | Kiambu ROAST Light REGION Kiambu County PROCESS Fully washed, dried on canopy covered raised beds in the sun ALTITUDE 1537-1550 meters VARIETY SL28, SL34, Ruiru 11, and Batian MORE INFO ABOUT THIS COFFEE This rare certified organic coffee from Kenya is a first for us. Due to economic and climate change pressures and older average tree age, the vast majority of coffee grown in Kenya is cultivated with chemical fertilizers and herbicides. This coffee exists solely due to the commitment of the locally owned and managed Muiri Estate. The farm - named after and African tree species, Prunus Africana, "muiri" in Kikuyu - spans 443 acres with 216 of them dedicated to coffee. Muiri has over 150,000 coffee trees in production and 94,000 old and new-growth trees for shade throughout the property. Estates of this size with no mechanization for harvesting require massive amounts of labor, and Muiri has developed not only a cottage community for its staff, but has also donated enough of its own land for 1,000 families to grow beans, a common household staple in Kenya. The property uses a dam to gather fresh water for fermentation, which is then re-used for moving cherry through the pulper before placing it in seepage pits for filtration. Muiri’s formidable resources are being used in the right direction. They have been certified since 2008 and continuing to raise and process beautiful coffees using wholly organic inputs and canopy management. We're so excited for you to taste the fruits of these incredible efforts. -Organic -Kosher

FLAVOR PROFILE Balanced and juicy with hints of blackberry, chocolate and tomato. Kenya Muiri Estate | Kiambu ROAST Light REGION Kiambu County PROCESS Fully washed, dried on canopy covered raised beds in the sun ALTITUDE 1537-1550 meters VARIETY SL28, SL34, Ruiru 11, and Batian MORE INFO ABOUT THIS COFFEE This rare certified organic coffee from Kenya is a first for us. Due to economic and climate change pressures and older average tree age, the vast majority of coffee grown in Kenya is cultivated with chemical fertilizers and herbicides. This coffee exists solely due to the commitment of the locally owned and managed Muiri Estate. The farm - named after and African tree species, Prunus Africana, "muiri" in Kikuyu - spans 443 acres with 216 of them dedicated to coffee. Muiri has over 150,000 coffee trees in production and 94,000 old and new-growth trees for shade throughout the property. Estates of this size with no mechanization for harvesting require massive amounts of labor, and Muiri has developed not only a cottage community for its staff, but has also donated enough of its own land for 1,000 families to grow beans, a common household staple in Kenya. The property uses a dam to gather fresh water for fermentation, which is then re-used for moving cherry through the pulper before placing it in seepage pits for filtration. Muiri’s formidable resources are being used in the right direction. They have been certified since 2008 and continuing to raise and process beautiful coffees using wholly organic inputs and canopy management. We're so excited for you to taste the fruits of these incredible efforts. -Organic -Kosher

FLAVOR PROFILE Clean, apricot and cherry toned acidity with full chocolate laced body, and a soft and sweet finish. MEXICO - EL TRIUNFO RESERVE ROAST Medium REGION El Castaño, Chiapas PROCESS Fully Washed, Sun Dried ELEVATION 1618 meters VARIETY Bourbon, Arabe, Mundo Novo MORE INFO ABOUT THE COOP This is the 5th year in a row we’ve purchased coffee from the El Triunfo project and we're already look forward to the 2017 crop. For us it’s a no brainer: the member farmers are not only committed to continually improving cup quality through technical education, facility upgrades and an ever-increasing attention to lot selection based on cup quality. Their commitment to sustainable agro-forestry is proved by their maintenance of bio-corridors through their farms and the multi-species shade canopy over their coffee trees to create a true buffer zone for the bordering El Triunfo Biosphere Reserve-- home of Mesoamerica’s largest contiguous Cloud Forest. In addition to the Fair-Trade price paid to the coop, we pay an additional $.20 per pound for a quality and buffer-zone maintenance incentive. Finally, a third premium is paid for the farmer specific lots that we occasionally buy. -Organic -Fair Trade -Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

FLAVOR PROFILE: Clean, apricot and cherry toned acidity with full chocolate laced body, and a soft and sweet finish. MEXICO - EL TRIUNFO RESERVE ROAST Medium REGION El Castaño, Chiapas PROCESS Fully Washed, Sun Dried ELEVATION 1618 meters VARIETY Bourbon, Arabe, Mundo Novo MORE INFO ABOUT THE COOP This is the 5th year in a row we’ve purchased coffee from the El Triunfo project and we're already look forward to the 2017 crop. For us it’s a no brainer: the member farmers are not only committed to continually improving cup quality through technical education, facility upgrades and an ever-increasing attention to lot selection based on cup quality. Their commitment to sustainable agro-forestry is proved by their maintenance of bio-corridors through their farms and the multi-species shade canopy over their coffee trees to create a true buffer zone for the bordering El Triunfo Biosphere Reserve-- home of Mesoamerica’s largest contiguous Cloud Forest. In addition to the Fair-Trade price paid to the coop, we pay an additional $.20 per pound for a quality and buffer-zone maintenance incentive. Finally, a third premium is paid for the farmer specific lots that we occasionally buy. -Organic -Fair Trade -Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal)

Flavor Profile: Sultry, bold dark roast tones with notes of chocolate craft roasted to leave just enough traditional Nicaraguan flavors of bright apricot, fig, and spice. Nicaragua Segovia - PRODECOOP -Roast: Dark -Region: Nueva Segovia -Process: Fully washed and sun dried -Elevation: 1,250 -1,800 meters -Variety: Catuai, Caturra, Bourbon, and Typica More about this Coop Nicaragua FTO SEGOVIA is sourced from family-owned farms organized around Promotora de Desarrollo Cooperativo de Las Segovias (PRODECOOP), an umbrella cooperative operating in the departments of Estelí, Madriz and Nueva Segovia, Nicaragua. PRODECOOP operates a centrally located dry mill facility and cupping lab where coffee is received, processed and selected for export. In addition to marketing coffee internationally, PRODECOOP provides producers with financing, training, and technical assistance to improve coffee quality. PRODECOOP also strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education. -Organic -Fair Trade -Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified, your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

Flavor Profile: Sultry, bold dark roast tones with notes of chocolate craft roasted to leave just enough traditional Nicaraguan flavors of bright apricot, fig, and spice. Nicaragua Segovia - PRODECOOP -Roast: Dark -Region: Nueva Segovia -Process: Fully washed and sun dried -Elevation: 1,250 -1,800 meters -Variety: Catuai, Caturra, Bourbon, and Typica More about this Coop Nicaragua FTO SEGOVIA is sourced from family-owned farms organized around Promotora de Desarrollo Cooperativo de Las Segovias (PRODECOOP), an umbrella cooperative operating in the departments of Estelí, Madriz and Nueva Segovia, Nicaragua. PRODECOOP operates a centrally located dry mill facility and cupping lab where coffee is received, processed and selected for export. In addition to marketing coffee internationally, PRODECOOP provides producers with financing, training, and technical assistance to improve coffee quality. PRODECOOP also strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education. -Organic -Fair Trade -Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Whole Bean.

Flavor Profile: Sweet and savory with peach, stone fruit, and herbal flavors enveloped by full-bodied cocoa and vanilla laced body. Roast: Medium Region: Kainantu and Obura Wonenara districts, Eastern Highlands, Papua New Guinea Farms: 137 producers of the Konkua Organic Certified smallholder group Elevation: 1,400 – 1,800 meters Variety: Typica Arusha and Mundo Novo Process: Hand pulped, dry fermented and washed, then dried on patios and raised screens More Info about This Coffee Our Papa New Guinea coffee meets your cup after processing filled with purpose and specificity. After being picked and hand-pulped on site, the parchment, surrounded by the remaining fruit, is dry-fermented in small batches up to 48 hours. The fermented parchment is then washed with clean water and sun-dried on either a patio or a raised screen bed. Next, the coffee is transported to the central collection depot for the farming network, found near the Highlands Highway, where it is then sold to exporters who finish the export preparation, before it start its journey to our roastery, and finally your cup. More Info About this Farm Grown near the rugged Highlands Highway which connects the East coast and port of Lae with the lush tropical rainforests of the island, the arabica gene stock of Kainantu coffee is considered one of the strongest natural assets of Papa New Guinea (PNG), and one of the best-preserved Typica lineage varieties in the world. While historically Australian and European estate owners purchased much of the land and resources in PNG to farm this genetically valuable and delicate fruit, in this case a group of 137 smallholding, indigenous Paupan farmers formed the Konkua association to access higher prices by producing quality coffee for the specialty market. Today, while large plantation owners still seem to hold much of the cards in terms of expertise, smallholder groups such as Konkua have made a name for themselves - starting with that arabica gene stock considered one of the best-preserved Typica lineage varieties in the world, these farmers are fetching higher prices, nurturing communication and relationships with exporters, and investing in better-prepared lots. Konkua’s coffee comes from two districts specifically: Konkua Okipa near the urban center and of Kainantu, and Obura Wonerara, a small community, standing remote a few hours to the South. Though much smallholder coffee in the region falls short of its potential as resources and knowledge seem to be continually reserved for larger plantation undertakings, Kainantu remains a trading post and consolidation point for much of the region’s coffee, and a bustling urban center for the expanse of villages and smallholder coffee farmers in the region. And while relatively small in size compared to the plantations which are said to dominate the region, Konkua and Obura Wonenara are nationally recognized and awarded in national cupping competitions by the Papa New Guinea coffee industry. Today, 137 smallholding farmers collectively farm 313 hectares of planted coffee, bringing us our incredible beans today. -Organic -Fair Trade -Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified, your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

Flavor Profile: Sweet and savory with peach, stone fruit, and herbal flavors enveloped by full-bodied cocoa and vanilla laced body. Roast: Medium Region: Kainantu and Obura Wonenara districts, Eastern Highlands, Papua New Guinea Farms: 137 producers of the Konkua Organic Certified smallholder group Elevation: 1,400 – 1,800 meters Variety: Typica Arusha and Mundo Novo Process: Hand pulped, dry fermented and washed, then dried on patios and raised screens More Info about This Coffee Our Papa New Guinea coffee meets your cup after processing filled with purpose and specificity. After being picked and hand-pulped on site, the parchment, surrounded by the remaining fruit, is dry-fermented in small batches up to 48 hours. The fermented parchment is then washed with clean water and sun-dried on either a patio or a raised screen bed. Next, the coffee is transported to the central collection depot for the farming network, found near the Highlands Highway, where it is then sold to exporters who finish the export preparation, before it start its journey to our roastery, and finally your cup. More Info About this Farm Grown near the rugged Highlands Highway which connects the East coast and port of Lae with the lush tropical rainforests of the island, the arabica gene stock of Kainantu coffee is considered one of the strongest natural assets of Papa New Guinea (PNG), and one of the best-preserved Typica lineage varieties in the world. While historically Australian and European estate owners purchased much of the land and resources in PNG to farm this genetically valuable and delicate fruit, in this case a group of 137 smallholding, indigenous Paupan farmers formed the Konkua association to access higher prices by producing quality coffee for the specialty market. Today, while large plantation owners still seem to hold much of the cards in terms of expertise, smallholder groups such as Konkua have made a name for themselves - starting with that arabica gene stock considered one of the best-preserved Typica lineage varieties in the world, these farmers are fetching higher prices, nurturing communication and relationships with exporters, and investing in better-prepared lots. Konkua’s coffee comes from two districts specifically: Konkua Okipa near the urban center and of Kainantu, and Obura Wonerara, a small community, standing remote a few hours to the South. Though much smallholder coffee in the region falls short of its potential as resources and knowledge seem to be continually reserved for larger plantation undertakings, Kainantu remains a trading post and consolidation point for much of the region’s coffee, and a bustling urban center for the expanse of villages and smallholder coffee farmers in the region. And while relatively small in size compared to the plantations which are said to dominate the region, Konkua and Obura Wonenara are nationally recognized and awarded in national cupping competitions by the Papa New Guinea coffee industry. Today, 137 smallholding farmers collectively farm 313 hectares of planted coffee, bringing us our incredible beans today. -Organic -Fair Trade -Kosher Whole Bean.

Flavor Profile - A refined balance of apricot, cream cola, and chocolate with hints of rose and vanilla in the finish. Rwanda COOPAC Cooperative | Kigeyo washing station | Micro-lot -Roast: Light -Region: Rutsiro District, Western Province -Process: Fully washed and dried on raised beds -Elevation: 1,800- 2,000 meters -Variety: Bourbon Mayaguez More info about the coffee This delicious, fruit and chocolate-infused coffee begins it's journey to your cup near Lake Kivu, processed on the steep, beautiful volcanic mountainside which surrounds. There it is fully washed, then and sun dried on raised screens above the breathtaking lake. From there, it continues its journey to our roastery, and finally, your cup. More info about this farm COOPAC is a Rwandan growing cooperative with over 8,000 members and a full suite of social and environmental sustainability programs. Founded by Emmanuel Rwakagara in 2001 with just 110 members, the now expanded cooperative includes over 50 washing stations along Lake Kivu, and exports 150 containers of skillfully-processed, Fair Trade Certified coffee annually. Committed to environmental and social sustainability, COOPAC has integrated sustainable and ethical practices into its coffee, from the processing of its beans to the impact of their trade. Shade tree saplings and agroforestry education are provided for its members (it's fair to say we're big fans here). Meanwhile, COOPAC bolsters its community with nutrition, infrastructure, and education programs, leaving a positive impact on the community and environment which bring these delicious beans to your door. -Certified Organic & Fair Trade - Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified, your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

Flavor Profile - A refined balance of apricot, cream cola, and chocolate with hints of rose and vanilla in the finish. Rwanda COOPAC Cooperative | Kigeyo washing station | Micro-lot -Roast: Light -Region: Rutsiro District, Western Province -Process: Fully washed and dried on raised beds -Elevation: 1,800- 2,000 meters -Variety: Bourbon Mayaguez More info about the coffee This delicious, fruit and chocolate-infused coffee begins it's journey to your cup near Lake Kivu, processed on the steep, beautiful volcanic mountainside which surrounds. There it is fully washed, then and sun dried on raised screens above the breathtaking lake. From there, it continues its journey to our roastery, and finally, your cup. More info about this farm COOPAC is a Rwandan growing cooperative with over 8,000 members and a full suite of social and environmental sustainability programs. Founded by Emmanuel Rwakagara in 2001 with just 110 members, the now expanded cooperative includes over 50 washing stations along Lake Kivu, and exports 150 containers of skillfully-processed, Fair Trade Certified coffee annually. Committed to environmental and social sustainability, COOPAC has integrated sustainable and ethical practices into its coffee, from the processing of its beans to the impact of their trade. Shade tree saplings and agroforestry education are provided for its members (it's fair to say we're big fans here). Meanwhile, COOPAC bolsters its community with nutrition, infrastructure, and education programs, leaving a positive impact on the community and environment which bring these delicious beans to your door. -Certified Organic & Fair Trade - Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Whole Bean.

Flavor Profile - Lush, syrupy body dripping with rich golden dark roast tones (known in some circles as "King of the Dark Roasts") with surprising clarity and deep sweetness. Notes of dates, pine, semi-sweet chocolate, grape leaves, citrus and nut reveal as the cup cools. Sumatra Takengon Gayo Takengon Select -Roast: Dark -Region: Aceh, Sumatra, Indonesia -Process: Wet hulled and dried in the sun -Elevation: 1,200 – 1,600 meters -Variety: Bourbon, Catimor, and Typica More info about this coffee This coffee comes from the highest altitude family-run farms within two cooperatives—Ketiera and Koperasi Kopi Gayo Organic (KKGO)—located in the Takengon highlands of the northern Ache province on the island of Sumatra. In effect it is double select coffee: we are selecting the coffees we like from select high-altitude lots produced by the two cooperatives, both of whom are committed to improving cup quality and living conditions in their region. To insure quality the cooperatives put a neat twist on the traditional Sumatran wet-hull method. Instead of removing the parchment layer surrounding the coffee beans when the beans’ moisture content measures the usual 30-40 percent, they wait until the moisture content registers closer to 20 percent before hulling, they then finish sun- drying the exposed beans on raised screens or patios. While wet-hulling is largely responsible for the signature Sumatra heavy body / low acidity profile, the result of the more carefully protected drying is a cleaner, slightly brighter cup with less hard earth tones found in many traditional wet-hulled lots. This is all in contrast to the wet or washed processing method practiced in most of the rest of the world, where the beans are fully dried, then rested in parchment, which is not hulled until the initial stages of dry milling and export preparation. The farms and cooperatives are managed mainly by women from the Gayoneese ethnic group—many of the men were killed or exiled during the Free Ache Movement that actively resisted Indonesian government control, until as recently as 2005. The movement can trace its roots to the brutal 30 year Ache War of Gayoneese resistance to Dutch colonialism in the late 1800’s—who use the premium (Fair) prices they receive to address needs in their communities including health clinics and schools. -Organic -Fair Trade -Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Please specify preferred grind in the comments section of your order. If Fine, Drip, or Coarse is not specified, your coffee will be Drip or medium grind. Fine: Pour over Drip: Auto-drip pot Coarse: French press/Cold press

Flavor Profile - Lush, syrupy body dripping with rich golden dark roast tones (known in some circles as "King of the Dark Roasts") with surprising clarity and deep sweetness. Notes of dates, pine, semi-sweet chocolate, grape leaves, citrus and nut reveal as the cup cools. Sumatra Takengon Gayo Takengon Select -Roast: Dark -Region: Aceh, Sumatra, Indonesia -Process: Wet hulled and dried in the sun -Elevation: 1,200 – 1,600 meters -Variety: Bourbon, Catimor, and Typica More info about this coffee This coffee comes from the highest altitude family-run farms within two cooperatives—Ketiera and Koperasi Kopi Gayo Organic (KKGO)—located in the Takengon highlands of the northern Ache province on the island of Sumatra. In effect it is double select coffee: we are selecting the coffees we like from select high-altitude lots produced by the two cooperatives, both of whom are committed to improving cup quality and living conditions in their region. To insure quality the cooperatives put a neat twist on the traditional Sumatran wet-hull method. Instead of removing the parchment layer surrounding the coffee beans when the beans’ moisture content measures the usual 30-40 percent, they wait until the moisture content registers closer to 20 percent before hulling, they then finish sun- drying the exposed beans on raised screens or patios. While wet-hulling is largely responsible for the signature Sumatra heavy body / low acidity profile, the result of the more carefully protected drying is a cleaner, slightly brighter cup with less hard earth tones found in many traditional wet-hulled lots. This is all in contrast to the wet or washed processing method practiced in most of the rest of the world, where the beans are fully dried, then rested in parchment, which is not hulled until the initial stages of dry milling and export preparation. The farms and cooperatives are managed mainly by women from the Gayoneese ethnic group—many of the men were killed or exiled during the Free Ache Movement that actively resisted Indonesian government control, until as recently as 2005. The movement can trace its roots to the brutal 30 year Ache War of Gayoneese resistance to Dutch colonialism in the late 1800’s—who use the premium (Fair) prices they receive to address needs in their communities including health clinics and schools. -Organic -Fair Trade -Kosher -All 1 pound orders packaged in compostable kraft paper bags (100% compostable after label removal) Whole Bean.