Region: La Paz
Producer: Olman Edgardo Gamez
Estate: The Future
Varietal: Catuai
Altitude: 1,550 meters above sea level
Process: Natural


El Porvenir

San Agustín is a magical place, an oasis in the middle of the city of León where some of the best specialty coffees in Europe are roasted. A few years ago, we realized that we were not satisfied with the quality of coffee that we found, and we knew there was a world to discover in the coffee industry. So, we started selecting and roasting our own coffee. It was a difficult and long path, but it was worth it in the end. We invested in training and high-quality equipment, started offering our coffee to those who wanted to try something different, and attended industry fairs, events, and competitions. However, it was not easy. Many people have a misconception about what good coffee should taste like. It was challenging to make customers, as there was no culture of specialty coffee in Spain. But we didn't give up, and over time we convinced more and more people of what specialty coffee is.

Today, San Agustín is a beloved place for coffee lovers. We continue to work hard every day, looking for new exclusive beans and small lots from producers to offer to our customers. Although there is still much to do, we are very proud of what we have achieved so far.

San Agustín

Region: Agaro District, Jimma
Washing Station: Hunda Oli
Varietal: Sel. Metu Bishari (varieties included: 74110, 74112, 74140, 74148 & 74165)
Altitude: 1,950-2,200 msnm
Process: Washing

Hunda Oli

Region: Uraga
Estate: Bensa
Varietal: Heirloom
Altitude: 2,100-2,300 meters above sea level
Process: Natural

Guji Uraga

Region: Embu–Manyatta
Est. Washed: Gakui Coffee Factory
Varietal: Ruiru 11 – SL28 – SL34 – Batian
Altitude: 2000-2100 meters above sea level

Gakui

Region: Palestine, Caldas
Producer: Fabian E. Hernandez
Varietal: Pink Bourbon
Altitude: 1700 masl

La Esperanza

Region: Chirinos
Producer: Amaro Chasquero Jaramillo
Varietal: Caturra – catuaí – catimor
Altitude: 1,300-1,800 meters above sea level

La Lima

Region: Huila – Pitalito
Estate: Buenavista
Producer: Jose Ordonez
Varietal: Caturra

Finca Buenavista

Region: Mining Hill, Partridges
Producer: Reinaldo Olini Rocha
Varietal: Red Catfish IAC –
Altitude: 931 – 1,011 msnm.

Galicia

Region: Antioquia
Varietal: Colombia
Altitude: 1650msnm.

We are talking about a coffee produced in Colombia, in the department of Antioquia that is located in the north of the country. The farm where said coffee comes from belongs to Santa Bárbara State Coffee, which is a family business dedicated to production and export. In Santa Bárbara there is a great mixture of volcanic soils, high altitudes and an incredible microclimate.

The cultivation altitude is 1650 meters. This high altitude causes the coffee to take longer to ripen, and therefore denser and richer beans are produced.

This height is enhanced by a specific microclimate created by the Cauca River valley. The heat of the valley protects the coffee from the cold Andean nights, allowing coffee to be grown at higher altitudes. The variety is Colombia.

A coffee with traceability and high quality due to production control and we cannot ignore that from Santa Bárbara State Coffee there is complete control from the coffee plant to the port.

Santa Bárbara

Sagrado Corazón

Colombia Decaffeinated SWISS WATER

Colombia
Region: Ibague - China Alta
Producer: Reinaldo Parra
Farm: Las Piñas
Varietal: Caturra
Altitude: 1900 masl
Process: Washed

Las Piñas

Region: Muyinga
Mill: Karambo
Producer: Smallholder farmers
Varietal: Bourbon
Altitude: 1,250 masl
Process: Washed
Baho Coffee is a company that runs ten washing stations in Rwanda and two others in Burundi, working with over a thousand partners, including farmers and coffee growers. From their locations in the country's main coffee regions, Baho Coffee sells high-quality coffee to customers around the world. But their work doesn't stop there: they also collaborate with farmers in the Democratic Republic of Congo, teaching them best practices for processing coffee and obtaining a superior quality product. With their dedication to the art of coffee cultivation and processing, Baho Coffee helps keep the tradition alive and ensures a sustainable future for small farmers in the region.

Baho

Region: Joyabaj - Quiché
Cooperative: FECCEG (Federation of Specialty Coffee Producers of Guatemala)
Varietal: Catuai - Caturra - Bourbon
Altitude: 1,550 masl
Process: Honey

Joyabaj is a municipality in Guatemala with a rich history and culture. Its name, according to the Popol Vuh, refers to the "place between stones" in the K'iche' language, and according to another version, means "talc stone". The predominant language in the municipality is K'iche', spoken by 88.6% of the population, followed by Spanish. The indigenous population also speaks languages such as Quiche and Cakchiquel.

In Joyabaj, ancient Maya religious beliefs and practices have a strong presence and pre-Hispanic connections. The culture and folklore are highly appreciated by national and international tourists due to the uniqueness of the typical costumes and traditions that characterize each municipality as unique and are respected and valued as a great wealth.

The municipality is rich in valleys, mountains, and water sources, which generates a cool climate. This also affects the type of coffee grown in the area, and its quality depends on the soils and climate. The Joyabaj Wet Mill is located in a central area and accessible to the necessary services for its operation. In its first year of operation, in 2021, it processed 5,000 hundredweight of parchment coffee from January to April and seeks to improve and expand its production capacity. In addition, it also seeks to provide technical advice and support to producer communities for high-yield organic crops and to expand production areas.

Joyabaj

Region: Cajamarca, San José de Lourdes
Producer: Silvestre Llanos
Farm: Quanda
Varietal: Caturra
Altitude: 1,750 masl
Process: Washed

High-quality coffee grown with passion and tradition by Silvestre.

"I grew up with the coffee plant," Silvestre told us when we asked him about his motivations for growing coffee. There is no other phrase that can express Silvestre's feelings better than this. His experience allows him to produce high-quality coffees and he hopes to pass on this knowledge to his youngest son, who lives with him and his wife Olga.

This lot is made from the well-known Caturra variety, which is very common in the area and still a great combination of quality and disease resistance. Silvestre harvests his cherries during the day and pulps them in the evening/night. He then leaves the parchment to ferment in open cement tanks for 36 hours, regularly checking the progress of the fermentation. After that time, he washes the beans and puts them out to dry.



Silvestre Llanos

Region: Araponga, Cerrado Mineiro
Producer: Paulo Federico
Varietal: Red Catuai, Yellow Catuai, Catucai
Altitude: 800-1050 masl
Process: Natural

Fazenda Casa Nova: a recommended coffee for lovers of Brazilian coffee.

In 1989, Mr. Paulo Frederico, a civil engineer, bought the Casa Nova Farm with the longing to have a quieter life closer to the countryside. Although there were already some areas of the property planted with coffee, Mr. Paulo, a great coffee connoisseur, decided to expand and further develop the planting on the farm.

Since then, he and his wife have worked on the farm, and in 1994 they began producing specialty coffee. Since then, Fazenda Casa Nova has implemented wet processing, improved its patios, built suspended beds, and acquired a machine to process the coffee, all with the aim of further improving their product, which they care for with much love and affection.

Fazenda Casa Nova

Region: Moravia - San José
Farm: Higuerones
Producer: Coopelibertad R.L
Varietal: Caturra - Catuai - Obata
Altitude: 1,250 masl
Process: Honey

Coopelibertad RL

In 1961, when cooperativism was at its peak in Costa Rica, Coopelibertad RL was born. The cooperative was created to provide a solution to coffee growers in Heredia and help them achieve better results in their agricultural work.

Since its foundation, the cooperative has worked hand in hand with its members, seeking the common good. In this way, it has contributed to the improvement of the economic and social situation of its members, through the cultivation of the precious coffee.

In the green Central Valley, where the wind brings the sweet aroma of coffee plants, the cooperative members take care of their farms with care. There, Caturra and Catuai grow under the sun, each plant cared for by expert hands that apply sustainable techniques to improve their productivity and quality. When September arrives, the coffee cherry harvest begins, which is collected carefully and taken to the mill. There, each bean goes through a rigorous process monitored by strict quality controls, to ensure that the fruit of the farmers' work is of the highest possible quality.

Finca Higuerones

Region: Western Province
District: Nyamasheke
Washing Station: Karambi
Farmers: 755 active members (499 women, 256 men)
Varietal: 100% Red Bourbon
Altitude: 1700 masl

A washing station in the Kivu-Nyungwe region that offers a wide variety of processing and grading to produce the best natural coffee.

Not far from the majestic Lake Kivu and the Nyungwe National Park is Karambi, a washing station named after the town where it is located. The altitude in Karambi is 1,700 meters above sea level and the coffee is grown at over 2,000 meters on the slopes of the surrounding mountains.

Karambi

Burundi
Region: Kirasa - Bujumbura
Producer: Various producers
Variety: Bourbon
Altitude: 1100 masl
Process: Natural


San Agustín

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San Agustín

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Colombia Decaffeinated SWISS WATER

El Porvenir

Fazenda Casa Nova

Finca Higuerones

Guji Uraga

Hunda Oli

Joyabaj

Kirasa – Burundi

Las Piñas

Sagrado Corazón

Santa Bárbara

Silvestre Llanos

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Finca Buenavista

Gakui

Galicia

Karambi

La Esperanza

La Lima

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