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Indonesia West Java

Pine & cedar fragrance, rose water, lime & grapefruit, peanut brownie

  • Grower : 180 small farm holders
  • Variety : Typica and S-Line
  • Region : Ciwidey area, Gambung
  • Harvest : May - August
  • Altitude : 1,350 – 1,600 meters
  • Soil : Volcanic loam
  • Process : Fermented 18 hours, washed, dried on raised drying beds.
  • Notification: Direct trade

Java coffee is well-known since the Dutch occupation in the 1500’s. Whilst Indonesia was ruled by the Dutch, thousands of coffee plantations were established around the mountains, on the island of Java. For the next few centuries coffee became a big part of the economy for the people of Java. Java today is one of the most populated Islands in the world with a population of 130 million people.

Our contact, Indi, has built a processing facility in Gamboeng, high in the mountains, surrounded by 60 small coffee farmers. Indi wants the growers to achieve better returns, and in turn pass information onto other farmers. Using clean water from mountain springs, fermentation tanks, a formed concrete washing station, African raised drying beds, and hand sorting, Indi is well equipped to process a quality coffee, and has a close connection with his farmers group. 

Jason and Clinton travelled to Java last year to connect with the growers and to gain a better understanding about the growing process. The farmers were interested in learning about our roasting process and brew methods. Indi facilitates education programs so the farmers can increase their knowledge on how to improve the quality and secure a good price for their cherries. We direct trade our Indonesian coffee from Indi, which gives us a better understanding of the coffee we serve our customers.

 

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Indonesia West Java Honey

Toasted muesli, paw paw, chocolate almonds, ground cocoa nibs.

  • Grower : 180 small farm holders
  • Variety : Typica and S-Line
  • Region : Ciwidey area, Gambung
  • Harvest : May - August
  • Altitude : 1,350 – 1,600 meters
  • Soil : Volcanic loam
  • Process : Pulped natural, dried on raised drying beds.
  • Notification: Direct trade

Java coffee is well-known since the Dutch occupation in the 1500’s. Whilst Indonesia was ruled by the Dutch, thousands of coffee plantations were established around the mountains, on the island of Java. For the next few centuries coffee became a big part of the economy for the people of Java. Java today is one of the most populated Islands in the world with a population of 130 million people.

Our contact, Indi, has built a processing facility in Gamboeng, high in the mountains, surrounded by 60 small coffee farmers. Indi wants the growers to achieve better returns, and in turn pass information onto other farmers. Using clean water from mountain springs, fermentation tanks, a formed concrete washing station, African raised drying beds, and hand sorting, Indi is well equipped to process a quality coffee, and has a close connection with his farmers group. 

Jason and Clinton travelled to Java last year to connect with the growers and to gain a better understanding about the growing process. The farmers were interested in learning about our roasting process and brew methods. Indi facilitates education programs so the farmers can increase their knowledge on how to improve the quality and secure a good price for their cherries. We direct trade our Indonesian coffee from Indi, which gives us a better understanding of the coffee we serve our customers.

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Brasil Fazenda Sao Paulo Geral

 Peanut butter, sweet pastry, fruit toast, ripe apple, sesame cracker

Origin Information

  • Grower : Jose Carlos
  • Variety: Bourbon, Catuai, Acaia Cerrado
  • Members : 2,000
  • Region : Sul De Minas
  • Altitude : 900 - 1,100 meters
  • Process : Pulped Natural
  • Drying:  Sundried on clay patios
  • Certification: UTZ and Rainforest Alliance

Background Information

The Carbon Compensation Program and actions towards making the farm energy auto-sufficient are some highlights in the environmental area, as well as the farm’s part in the SOS Mata Atlântica project, which preserves native’s species. In the social area, all of the employees who live in the farm have decent and clean lodgings.

The farm has a nursery where the workers can leave their children and a school which offers educational and recreational activities and provides food to the community’s children. Farm management signed a partnership agreement with professionals of the health care business of Oliveira city. Therefore, when medical or dental care is required, there is a cash discount for the medical visit. Besides, employees are also attended by the SUS (National Health System) unit of Oliveira for other emergencies. As a part of the environment concern, all waste is recycled and proper addressed for disposal.

Springs are preserved and protected by riparian and native forests. As a consequence flora and fauna are untouchable providing a natural shelter for several species of wild animals. By the time of yearend the family sponsors a party for all sectors of the farm in order to thank for the hard work and dedication. Technical capacitating courses and trainings, as well as machines operation are provided by the SENAR (Rural Learning National Service).

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Brasil Doce Verao

Cheese cracker, marshmellow, apricot, bold body, smokey carob finish

Origin Information

  • Grower : 76 traceable producers
  • Region : Sul De Minas, Mogiana, Matas De Minas
  • Altitude : 850 - 1,000 meters
  • Process : Natural, sun and machine dried
  • Facility : Carapina storage and processing facility

Background Details

Capapina is a storage and processing facility where producers can store and sell their products. This facility was founded in 1993 and sources, sorts and stores coffee for producers.

Their quality committee develops training programs and qualification improvements for their people. The Carapina works always with full respect for nature, and promotes among employees, the philsophy to continue to make the company's model of efficiency and modernity, processing and storage of coffee. 

This coffee is a green bean blend and can be traced to every single producer that has contributed to this blend.

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Costa Rica El Llano White Honey

Crisp lychee, rose, honey, toasted oats, vanilla cream, syrupy

Origin Information
  • Grower : Oscar Solis, Horacio Solis and Alejandro Solis
  • Variety : Catuai
  • Region : San Marcos de Tarrazu', San Jose', Costa Rica 
  • Harvest : November - March
  • Altitude : 1800 m
  • Soil : Volcanic Loam
  • Process :  Pulped Natural (honey) and dried in the sun on patios and elevated tables

Background Details


This coffee is sourced from a family owned farm located in Bajo Canet near San Marcos de Tarrazu within the province of San José, Costa Rica. El Llano is a four acre farm owned by Oscar Solís and his children Horacio Solís and Alejandro Solís. Oscar has been farming coffee for the last 45 years and exporting his coffee as a micro-lot for the last three years using their own micro-mill, which allows for meticulous care in depulping, fermenting, and drying the coffee.

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Ethiopia Yirgacheffe Chelbesa

Floral jasmine. blueberry, mango, cocoa butter, cane sugar

Origin Information
  • Grower : Smallholder farmers organised around the Chelbesa coffee mill
  • Variety : Indigenous heirloom
  • Region : Gedeo Zone, Ethiopia
  • Harvest : October - December
  • Altitude : 1,900 – 2,200 meters
  • Soil : Vertisol
  • Process : Fully natural and dried on raised beds

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Ethiopia Sidama Bokasso FTO

Ginger jam, jasmine, earl grey, caramelised brown sugars 

Origin Information

  • Grower : Bokaso Cooperative
  • Variety : Indigenous heirloom cultivars
  • Region : Sidama Zone, Southern Nations Nationalities, and Peoples' Region, Ethiopia
  • Harvest : October – December
  • Altitude : 1,700 – 2,060 meters
  • Soil : Vertisol
  • Certification : Fair Trade, organic
  • Process : Fully washed and dried on raised beds

Background Details

Ethiopia Sidama Bokasso Ecotact Grade 1 FTO coffee is sourced from family owned farms organized around the Bokaso Cooperative located the district of Wonsho within the Sidama Zone, Southern Nations Nationalities, and Peoples' Region, Ethiopia. The Bosako Cooperative joined the Sidama Coffee Farmers Cooperative Union (SCFCU), an umbrella organization established 2001 to support a sustainable coffee supply from cooperatives in the Sidama region. SCFCU supports forty-six cooperatives with more than 80,000 farmer-members.

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Ethiopia Gedeb Bedhatu Jibicho

Nectarine, vanilla, mandarin, honeysuckle

Origin Information
  • Grower : Bedhatu Jibicho
  • Variety : Indigenous heirloom cultivars
  • Region : Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
  • Harvest : November - January
  • Altitude : 1,800 – 1,900 meters
  • Soil : Loamy Red Brown
  • Process : Fully washed and dried on raised beds

Arabica coffee is considered among the least genetically diverse crops on the planet. If there is one part of the globe that bucks this trend, it’s Ethiopia. Rather than one or two common cultivars, Ethiopia has hundreds of commercially grown indigenous varieties, and hundreds more planted as research by government and private research entities. The result is better disease resistance and an abundance of flavor. Bedhatu Jibicho’s coffee is quite typical for the Gedeb region; it’s dense and fairly dry with a small screen size and wide distribution.

Background Details

This coffee is produced by Bedhatu Jibicho and processed as a separate micro-lot at the Banko Gotiti Cooperative where Bedhatu is a member. The Banko Gotiti cooperative is located in the southern district of Gedeb, Ethiopia. The cooperative was established in 2013 and Bedhatu’s farm was selected as a model to help everyone in the cooperative improve their harvesting methods.  Bedhatu was born and raised in Worka.  She started working in coffee in the 1960s when the government gave land to her husband.  Bedhatu’s takes great pride in the fact that she has managed the farm operations for over 50 years, even before her husband passed away in 1991.  As Bedhatu is now over 80 years old, her adult children have started to become more involved in continuing her rich tradition of coffee production.  The family plans to use the premiums from coffee sales to expand production and start an export company.

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Guatemala Royal Select Decaffeinated

Chocolate, toffee, brown Sugar

SWP Decaf coffee is decaffeinated using the Swiss Water Process (SWP). In this method the green beans are pre-soaked in water to expand the beans for caffeine extraction. The beans are then introduced to Green Coffee Extract (GCE), a solution concentrated with coffee solubles that extract the caffeine without extracting the coffee’s particular flavor.

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Honduras Santa Elena

Muscovado sugar, baked apple pie, cheese savoury, cinnamon caramel

Origin Information

  • Grower : Coffee producers associated to Catracha Coffee
  • Variety : Bourbon
  • Region : Santa Elena, La Paz, Honduras 
  • Harvest : November - March
  • Altitude : 1500 - 1750 m
  • Soil : Sandy loam
  • Process :  Fully washed and dried on elevated tables inside solar dryers that provide protection from rain

Background Details

This coffee is sourced by Catracha Coffee Company, which works directly with small family owned farms located in the municipality of Santa Elena within the department of La Paz, Honduras. 

Small farmers in Santa Elena have traditionally sold their coffee (in cherry) to a middleman and their efforts as coffee producers are lost before reaching the consumer.  Catracha Coffee works with a select group of farmers who participate in monthly educational meetings to improve upon their coffee production.  These capacity building opportunities have helped farmers who personally manage their coffee processing and receive all the profits associated with the sale of their exported coffee.  Each of these farmers has reinvested their profits to improve their coffee farms.

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Kenya Kainamui AB

Lemon meringue, grapefruit, fig jam, baked brown sugar, lavender tea finish

Origin Information

  • Grower : Mixed
  • Variety : SL28, SL34, Ruiru 11
  • Region : Kirinyaga County
  • Harvest : November - March
  • Altitude : 1700 – 1800 meters
  • Soil: Volcanic
  • Process : Fully washed 5-10 hours. European preparation.
  • Drying method: Sundried on African beds

Background Details

The Kainamui factory is located in the Kirinyaga region, about 100 km north east of Nairobi at 1750 meters above sea level. The Kirinyaga region is close to Nyeri, both located in the famous centralprovince of Kenya.

In this area, the soil is rich, red volcanic with an annual rainfall of 1300mm which works well with the SL28 and SL34 variety. The factory provides service for 1800 small holders who on average owns 200 trees each. Besides processing coffee for the farmers, the factory also assists the members with financial aid for school fees and supports farming needs. The harvest started in december 2015 and ended in January 2016. After the cherries were de-pulped, they went through a fermentation for 16-20 hours in shade. Post fermentation the coffee was washed and graded by density in channles and subsequently soaked in fresh water for 24 hours. Once the coffee was ready, it was placed on raised african beds for drying under plastic covers during night and midday for 15 days, until 11 % moisture content was reached.

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Panama Finca Caballero - Natural Geisha

 

Fragrant root ginger, red cherry and tamarind, crisp cucumber and lime freshness, prominent watermelon and strawberry sweetness, soft milk chocolate

This coffee displays a delicious fruit forward flavour profile. a vibrant coffee at first, yet as it cools, sweet dried fruits reminiscent of its Arican roots will softly coat the mid of the pallet.

Origin Information

  • Grower : Caballero Family
  • Variety : Natural Geisha
  • Region : Rio Sereno, Santa Clara Chiriqui
  • Harvest : November - January
  • Altitude : 1200 m
  • Soil : Volcanic 
  • Notification: Direct trade

Background Details

This coffee comes from our friends at Finca Caballero, Chiriqui in Panama. Our Panama Geisha is grown in small quantaties on the farm and is carefully processed in small lots. We are lucky to have both washed and natural process coffees available. 

The Geisha varietal was introduced to Panama in the 1960's, from Costa Rica, to offer a varietal that was resistent to leaf rust. It was found in an ideal enviroment and is one of the most highly priced coffees in the world, known for its distinct cup profile and aroma.

We are excited to share these coffees with you and look forward to hear what you think.

 

Panama Finca Caballero

Soft tumeric spice, fragrant kaffir lime and coconut, strawberry sweetness, delicate acidity of rose water and poached pear, smooth after taste of palm sugar and milk chocolate

Origin Information

  • Grower : Caballero Family
  • Variety : Caturra / Catuai
  • Region : Rio Sereno, Santa Clara Chiriqui
  • Harvest : November - January
  • Altitude : 1200 m
  • Soil : Volcanic 
  • Notification: Direct trade

Background Details

Majority of the coffee trees are shaded from direct sun light as they are surrounded by large trees to provide an ideal micro climate. Each year from November until the beginning of January there are 11 staff (pickers) employed to harvest the red berries.  Beans are then processed through a grade 16 net.  Every seven to ten years the coffee trees are cut and new ones are replanted.

Coffee cherries are washed in large concrete troughs, where the ripe cherries are sorted from the unripe ones. They then go through the machine “despulpadora de café” which removes the skin from the coffee bean. Then the pulp skin “baba de café” is taken off in the fermentation process where the beans are put into huge tanks of water, and the pulp skin falls off after around 20-24hours. This is the most important process to get right to make sure the flavours do not go sour.

Once the pulp skin has come off, the beans get washed again and are then dried. Depending on the weather conditions, coffee is usually dried in the sun on big concrete beds or is taken to the processing plant and dried inside a large drying machine. After the coffee has rested for 30-35 days it is packed into the sacks.

Peru Norandino FTO

Dried strawberries, casscara, plum chutney, honey, smooth

Origin Information

  • Grower : Cooperativa Agricola de Servicios Mu'ltiples Norandino
  • Variety: Caturra, Bourbon, Catuai, Pache, Villa Sarchi, Catimor
  • Region: Piura, Amazonas, Cajamarca, San Martin regions, Peru
  • Harvest : April - September
  • Altitude : 1100 - 1,700 meters
  • Soil: Clay Minerals
  • Process : Fully washed and dried in the sun
  • Certifications : Fair Trade, Organic

Background Information

This coffee is sourced from Cooperativa Agrícola de Servicios Múltiples Norandino (Norandino).

Norandino is an umbrella organization established in 2005 to support a sustainable coffee supply from three coffee producing cooperatives in northern regions of Peru: CEPICAFE, CENFROCAFE, and Sol y Café. Combined, these organizations have approximately 7000 members who cultivate 25,000 acres of coffee in the regions of Piura, Cajamarca, Amazonas and San Martin. Coffee producers receive training and technical assistance in land management, irrigation, organic farming, productivity and quality control, and reforestation programs. Norandino also seeks to improve the quality of life for coffee producers and their families.

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Peru Norte Organic

Chocolate, cranberry, black cherry

  • Grower : Central Fronteriza del Norte de Cafetaleros (CENFROCAFE)
  • Variety : Bourbon, Catimor, Caturra, Mundo Novo, Pache, and Typica
  • Region : San Ignacio, Cajamarca, Peru
  • Harvest : April - September
  • Altitude : 1,250 – 1,800 meters
  • Soil : Volcanic loam
  • Process : Fully washed and dried in the sun
  • Certifications : Organic

Background Details

This coffee is sourced from family owned farms organized around the Central Fronteriza del Norte de Cafetaleros (CENFROCAFE), which is an umbrella cooperative established in 1999 that supports 80 organizations and 2,000 coffee producers in the region of Cajamarca, Peru.  CENFROCAFE provides training and financing aimed at improving coffee quality and yields to increase farmer earnings.

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Rwanda Dukunde Kawa Musasa FT

Buttery salted caramel, cinnamon, raspberry, prune and poached plum

Origin Information 
  • Grower : Dukunde Kawa Cooperative
  • Variety : Bourbon
  • Region : Musasa, Gakenke District, Rwanda
  • Harvest : March - June
  • Altitude : 1,500 – 2,000 meters
  • Soil : Volcanic loam
  • Process : Fully washed and dried in raised beds
  • Certifaction: Fairtrade

Background Details

Rwanda FT Dukunde Kawa Musasa GrainPro coffee is sourced from family owned farms organized around the Musasa mill located near a gorilla habitat in the Gakenke district of Rwanda.  Farmer plots are so small that measurements are based on the numbers of trees, not area of land.  Farmers who process their coffee at the Musasa mill are members of the Dukunde Kawa Cooperative, which started in 2000 with enough funds to build one wet mill.  In the following years, the Dukunde Kawa Cooperative has built three more wet mills and completed construction of their own dry mill.  More than 80 percent of the cooperative workforce is women, and producer-members have used earnings to improve their standards of living with investments in livestock, access to healthcare, and programs to protect the environment, which won the SCAA 2012 Sustainability Award.  The quality of the coffee is also internationally recognized, consistently placing as one of the best in the Cup of the Excellence annual auction.

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Yemen Mocca Sanani

Poached apple & pear, molasses, dates, dark chocolate

Origin Information
  • Grower : Ali Hiba Muslot & Sons
  • Variety : Trees are original rootstock that crossed the Red Sea from Ethiopia. (Some argue that Coffee Arabica may be indigenous to Yemen.)
  • Region : Area surrounding Sana’a; the mountains running parallel to the Red Sea between Ta’izz in the south and Sa’dah in the north, Yemen
  • Harvest : November - February
  • Altitude : 2,000 – 2,500 meters
  • Soil : Sedimentary, rich in natural fertilizers
  • Process : Full sun-dried natural

Background Details

Yemen is a country rich in coffee tradition which began over 2,000 years ago, as well as home to the world’s first commercially grown coffee. Today, production is much the same as in the 15th century. The coffee is mostly grown on very small plots. The dried cherry husk, once removed from the coffee, is more valuable in Yemen than the bean is. The husks are infused and mixed with spices to brew a very popular tea. The Ministry of Agriculture and Irrigation was established in 1962 and is well equipped with several Departments, one of which is the ''General Department of Plant Production,” also known as the Coffee Division. Qualified, experienced agronomists who studied and graduated abroad work in this division. The agronomists visit the farmers and give them lectures with projected pictures, movies, posters, etc. They maintain search stations for controlling and combating any pests or plant diseases.

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Yemen Mocca Roowad Hayma

Tobacco, fermenting berries, raspberry licorice, cascara, heavy body

Origin Information

  • Grower : Haymah AIRowaad Coffee Association
  • Variety : Indigenous heirloom Culitvars
  • Region : Sana'a, Yemen
  • Harvest : November - February
  • Altitude : 1,800 – 2,500 meters
  • Soil : Clay minerals
  • Process : Full natural and dried on rooftops 

Background Details

Yemen Mocca Hayma al Roowad Raised Bed Natural Crown Jewel comes from the Al-Roowad coffee association, a farmers association in Al Haymah that has participated in numerous projects with USAID and CQI.  Their commitment to the best agricultural practises taught in these courses is evident in the quality of this coffee. In the Sana’a region, the Al-Roowad association has 30 farmers trained in use of raised drying beds and moisture analyzers. The USAID CASH (competitive Agriculture Systems for High Value Crops) Program was specifically awarded the Ibb region, but the Sana’a region is also seeing the benefit of training as they garner contacts with businesses interested in Yemen’s redevelopment as a coffee growing region.

Coffee is grown on small terraces (called lebnah) at altitudes from 1800-2500 meters above sea level. Terracing of growing areas is important due to the extremely rough terrain found in this area of the world. Without terracing erosion, it would devastate the hillsides, where extreme drops of elevation are commonplace. A truly rare find, this natural process coffee boasts complex and clean fruits and plenty of deep chocolate. Dig deeper and you’ll find gentle but ethereal honeyed sweetness. 

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Colombia Medellin

 Black cherry, poached pear, molasses

Origin Information

  • Grower : Mixed
  • Variety: Typica (4%), Caturra (56%), Colombian (40%)
  • Region : North Medellin, on the central Andes
  • Altitude : 1000 - 1,900 meters
  • Process : Fully Washed 20 + hours, European preparation
  • Drying:  Sundried 
  • Harvest: November - March
  • Crop year: 2016/2017

 

 

Ethiopia Sidamo

 COMING SOON.

Origin Information

  • Grower : Smallholder farmers from the Sidama Zone
  • Variety: Indigenous heirloom cultivars
  • Region : Sidama Zone, Southern Nations Nationalities and peoples' region, Ethiopia
  • Altitude : 1700 - 1,900 meters
  • Process : Fully washed 
  • Drying:  Dried on raised beds
  • Harvest: October - December
  • Soil: Vertisol

Background Information

Ethiopia Sidamo 2 GrainPro is sourced from family owned farms within the Sidamo growing region of Ethiopia. Coffee producers deliver ripe cherries to washing stations where it is carefully sorted, pulped, fermented, and then washed. The washed parchment is carefully sorted and immediately placed on raised beds carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Samples are then sent to the Ethiopia Commodity Exchange (ECX) where the coffee is made available through auction.

Guatemala San Jose Poaquil

COMING SOON.

Origin Information

  • Grower : Smallholders coffee producers from Guatemala
  • Variety: Bourbon, catuai, caturra and typica
  • Region : Guatemala
  • Altitude : 1372 meters
  • Process : Fully washed
  • Drying:  Dried in the sun
  • Harvest: October - February
  • Soil: Volcanic loam / clay minerals

Background Information

Guatemala SHB EP is sourced from farms located more than 4,500 feet (1,372 meters) above sea level. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes. The coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee.

Ethiopia Sidamo Nensebo Werka

COMING SOON.

Origin Information

  • Grower : 800 coffee farmers associated with Werka washing station
  • Variety: Indigenous heirloom cultivars
  • Region : Werka, Nensebo, Sidama Zone, Sothern Nations, Nationalities and Peoples' region
  • Altitude : 1900 - 2050 meters
  • Process : Fully washed
  • Drying:  Dried on raised beds
  • Harvest: October - January
  • Soil: Vertisol

Background Information

Ethiopia Sidamo 2 Nensebo Werka is sourced from family-owned farms organized around Werka washing station, located in the town of Werka whithin the district of Nensebo of the Sidama zone, Ethiopia. There are 800 coffee producers who deliver their ripe cherries to the Werka washing station where the cherries are sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled.

 

Congo Kivu Kawakanzuru

COMING SOON.

Origin Information

  • Grower : 1239 coffee producers organised around Kawa
  • Variety: Bourbon, Rumangabo
  • Region : North Kivu Province, Democratic Republic of the Congo
  • Altitude : 1500 - 1,720 meters
  • Process : Fully washed
  • Drying:  Dried on raised beds
  • Harvest: February - April  /  August - December
  • Soil: Sandy loam

Background Information

Congo Kivu 3 Kawakanzuru Fully Washed GrainPro is sourced from family-owned farms organized around an export company called Virunga Coffee, which began collaborating with cooperatives in 2011 to improve coffee production along the western edge of Lake Kivu in the Democratic Republic of Congo. 

Virunga Coffee is collaborating with the Kawa Kanzuru-Cookanz Cooperative to establish training on best agricultural practices for more than 1,200 small producers.   Virunga Coffee also provides critical infrastructure support including investments in washing stations and logistics to transport and export coffee.  These producers form an important protective buffer for the Virunga National Park, Africa’s first national park and UNESCO World Heritage Site, which was established in 1925 to protect the population of mountain gorillas.

El Salvador Ahuachapan

COMING SOON.

Origin Information

  • Grower : Finca San Carlos  /  Carlos Mendez
  • Variety: Bourbon, Pacas
  • Region : Apaneca, Ahuachapan, El Salvador
  • Altitude : 1300 - 1,350 meters
  • Process : Fully washed
  • Drying:  Dried in the sun on patios and elevated tables
  • Harvest: November - February
  • Soil: Volcanic loam

Background Information

El Salvador Ahuachapan Finca San Carlos GrainPro is sourced from Finca San Carlos, located on the slopes of the Ilamatepec volcano between the municipalities of Concepción de Ataco and Apaneca within the department of Ahuachapán, El Salvador. Finca San Carlos is managed by Carlos Méndez and his sibling, who operate the farm for their parents. In 2010, Finca San Carlos coffee placed 14th in the Cup of the Excellence competition.

Mexico Oaxaca Finca La Cabana

COMING SOON.

Origin Information

  • Grower : Alberto Perez Mariscal
  • Variety: Typica, Pluma
  • Region : Loxicha, Pluma, Hidalgo, Oaxaca, Mexico
  • Altitude : 1200 - 1,350 meters
  • Process : Fully washed
  • Drying:  Dried in the sun on patios and elevated tables
  • Harvest: January - April
  • Soil: Clay Minerals

Background Information

Mexico Oaxaca Pluma Finca La Cabaña GrainPro coffee comes from Finca La Cabaña located in the municipality of Pluma Hidalgo, Oaxaca, Mexico. Finca La Cabaña is owned and operated by Alberto Pérez Mariscal and his family. Alberto Pérez Mariscal who is a third generation coffee farmer carrying on the family legacy started by his grandfather. Only 150 hectares of the 350 hectare finca have been utilized for coffee cultivation, creating a responsible environmental balance for sustainable organic farming.  Alberto is also cultivating orchids at Finca La Cabaña for the production of vanilla.