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Our Spring 2021 Yirgacheffe is a composition of lots that were naturally processed by the privately owned Dumerso station in northern Yirgacheffe. The station is owned and operated by Dirshaye Ferenju. This collection of Ethiopian heirloom varietals was sourced from over 800 small farms in the area. 

This Yirgacheffe opens up with a berry like acidity followed by a watermelon sweetness. The finish has a refreshing tea-like richness, altogether making it a perfect warm weather coffee. 

We taste watermelon, strawberry, and floral tea

Process: Natural

Region: Yirgacheffe

Varietal: heirloom cultivars 

Elevation: 1800-1900 MASL 

Product Details:

• 12oz / 340g
• Micr-roasted in Lexington, KY

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Chirimoya is the nickname given to this specific blend of coffees from the regions of Pichincha and Imbabura by the smallholder farmers of Finca Cruz Loma in Northern Ecuador. Many of these smallholder farms go unnoticed. Thanks to the Finca Cruz owners, Galos Flores and Maria Alexandra Rivera, attention has been brought to these micro producers. Most of the growing and production in this region is a family affair and often done on personal equipment. It is rare to find a coffee that comes from so many small producers yet maintains such complex, clean acidity and sweetness. 

We taste apricot, lemon, sweet juicy

Process: Washed

Varietal: Caturra, Typica 

Region: Pichincha and Imbabura 

Farm: Finca Cruz Loma smallholder farms

Elevation: 1400- 1700 MASL 

Product Details:

• Micro- roasted in Lexington, KY 
• 12oz / 340g