Single Origin

Founded in the 1970's and situated in the coffee zone around Mt. Kenya which has deep rich volcanic soils ideal for coffee production. Gichugu mill receives cherries from the nearby villages of Kamviu, Gichugu and Manyatta. This stunning AA lot from Gichugu is part of the Gakundu Co-op and it's our first time working with this mill. Learn More

Ndunduri was built in the early 1970’s and lies 1600 meters above sea level on the expansive slopes of mt Kenya region. There is good management and support from the farmers and staff. Apart from coffee other crops grown are passion fruits, maize, beans, tea although farmers are strictly monitored by the field committee not to intercrop. The factory has 8 soak pits which are enough for draining waste water, and there is no river nearby which can be polluted, Napier grass and trees are planted nearby to help in purifying the waste water. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year. After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total. Learn More

Riakiberu is a coffee washing station, or ‘factory’ as it is called in Kenya, situated in the Muranga district in the Mathioya Division of Central Kenya, near the town of Kiriaini. The mill was established in 1958 and serves producers from the villages of Kamure, Kairi and Mukiri. Riakiberu is restrained in acidity, leaving room for intense sweetness, layers of unrefined sugars, simple syrup to caramel, hints of black currant and raisin, moderate acidity, and such a sweet finish. Learn More

This special single-variety Acaúa micro-lotwas grown on Sitio Canaá which means 'the promised land'. Chapada Diamantina formerly an area mined for gemstones is now famous for specialty coffee. The farm is owned and managed by Kleumon Silva Moreira who although is only 34yrs old has been working in coffee for over a decade alongside his mentor Antônio Rigno. This lot is 100% Acaúa, a hybrid variety and is highly sought after in Brazil as it is very productive, disease resistant and has higher potential, for great cup quality. Learn More

Wilder Lasso grew up on a coffee farm, but until 2017 he was a vet by trade. Something stirred in him while visiting his fathers farm one day and he left his job behind to follow in the family tradition of coffee farming. With extensive knowledge in biology and a love for learning he began an exotic varietal program in Tocora which has seen him produce some exceptionally stunning and unique lots. Learn More

This coffee was produced by Addisu Hulichaye, who grows and processes coffee on his 8-hectare farm, Gololcha. Addisu’s farm is located near the woreda (administrative district) of Kochere, in the Gedeo political zone, in Ethiopia’s Southern Nationalities, Nations, and People’s Region. The farm is privately owned and operated by Addisu and his family Learn More

Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly all year round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first. Learn More

This lot is made up of coffees grown and processed in the town Anosoro, of Shakiso, in Ethiopia’s Guji Zone. The coffee was processed at Gemeda Elias Washing Station, which is operated by Tracon Trading. The washing station owned by Mr. Gemeda Elias, a successful CoE-winning coffee grower, who works hard to produce both washed and natural coffees. Learn More

This coffee was grown and processed by six smallholder producers that are situated around the village of El Hato, a small community located in the municipality of Caicedo, in the state of Antioquia, Colombia. The farms that contributed to this lot are very small – on average just 1.5 hectares in size – and are located at an incredible 2,000-2,200m above sea level. Learn More