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This coffee is from a farm located between the borders of Mexico and Guatemala called Finca San Carlos. Throughout the last couple decades, this farm has dealt with many natural disasters, the spread of leaf rust, and financial inflation. Over the last 8 years Alfred, the farm owner, has renovated and reshaped Finca San Carlos to adapt while dealing with these setbacks. 

Part of that renovation included state of the art water purification systems, their own wet mill equipment, and detailed sorting throughout processing. This clean cup showcases all of the articulate care that goes into the processing and production of this coffee.

We taste chocolate, stout, caramel 

Process: Washed

Varietals: Bourbon, Catuai, Caturra, Typica

Region: Union Juarez 

Farm: Finca San Carlos

Elevation: 1350- 1800 MASL

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

This coffee comes from the Uraga district in the Guji region of Ethiopia, one of the farthest southern areas of Ethiopia producing coffee. Many of the producers in the Uraga district are garden farmers, meaning they mostly produce coffee around their homes in “garden” areas. This coffee is processed at the Lecho Torka washing station, which has processed the coffee of roughly 450 farmers over the last 5 years. 

The Uraga district is known for its high elevation and dense cell structures, which in turn creates a coffee loaded with fruit and sweetness. 

We taste mandarin, watermelon candy, bergamot, and mead. 

Process: Washed

Varietals: 74110, 74112 

Region: Guji

Village: Lecho Torka

Mill: Washing Station of Lecho Torka  

Elevation: 1980- 2230 MASL

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