This year, I'm doing something a little different: I'll be buying very small amounts of very special coffees, 20-50lbs, and selling them here as limited edition coffees. I'll be rotating coffees through very quickly, I doubt most will last more than a week, so if something piques your interest, grab it quick! Since these are VERY limited amounts: in the off chance I run out of one Limited Release, you will be sent the next one up. Sold in 1lb increments.
New! Yemen Sa'Dah Khulani Natural!
I LOVE Yemeni coffees, I love the history and process behind them, and I love supporting the families that grow the coffee. It's a war torn country that can't catch a break, so buying these coffees is important. Yemeni coffees are grown, a few trees at a time, by individual families, and naturally processed due to the climate, lack of water, and lack of equipment; families will pool their crop, and haul it by donkey to the closest village; villages pool their gathered crops, and haul it to the town, then the city, and so on. This process brings a lot of diversity in the beans, and flavors in the cup; it's literally wild stuff, in every way. It can be challenging to roast, because the elevations, bean size and density, etc can vary wildly, all in one bag; you can have beans entering 1st crack and exiting it, at the same time. It's also know for having all kinds of crazy debris in it, from toenail clippings to bullets!
This specific coffee is grown and pooled by a group of 109 farmers run by the Khulani Coffee Society, which is involved in improving coffee quality and investment. In the cup, it's more refined than many Yemeni coffees, very sweet, with raspberry and rose, but still the traditional flavors come through, with tobacco, tanned leather, and dark cacao powder anchoring the cup. I typically adore Yemen as a singled origin espresso, and it makes amazing full-immersion brew.
New! Colombia Monteblanco Pink Bourbon! Sold out!
This rare varietal is a hybrid of red and yellow bourbon, whereby the cherries only ripen to a beautiful shade of pink, not deep red; it's also highly resistent to coffee rust (a leaf disease), and tastes amazing too. This coffee is meticulously processed by Rodrigo Valencia on his farm, which has turned out many comnpetition-winning coffees. This gem is caramelly-sweet, with apricot, mango, citrus, and floral jasmine and honeysuckle notes, as well as a unique umami/savory flavor. This coffee is extremely expensive, nearly double what other Limited Release coffees cost, but I just had to offer it, with just a slight increase in price.
New! Peru Organic Verde Kiwa! SOLD OUT!
This coffee is a micro lot, grown on an 8.5 acre lot, and processed by the farmer himself, not an outside processor. With help from the exporter, he's managed to sell his excellent coffee at higher than average market rates, and put his 4 children through school. This coffee is potent: heavy body, deeply sweet and chocolatey, with graham cracker, green apple, orange, and savory-like notes reminiscent of a top Kenya coffee.
New! Ethiopia Dumerso Dirshaye Raised Bed Natural! SOLD OUT!
This natural process coffee puts blueberry and blackberry notes front and center. However, it's not a one-trick pony: loads of floral orange blossom and honeysuckle notes, deep dark chocolate, and just enough citrus snap to balance it all out make for a highly complex, gorgeous cup, as drip or a punchy espresso!
New! Colombia Narino Ecoterra Double Fermented and Washed! Sold Out!
This Colombia is grown by 32 small holder farmers, and processing was meticulously designed to highlight the sweetness and acidity this region is famous for. The exhaustive, meticulous care of each farmer ensure a focused, precise final profile. This coffee is super clean and snappy, with sweet dark plum, granny smith apple, and fudgey, caramely sweetness.
New! Burundi Ngozi Bavyeyi Raised Bed Natural! Sold Out!
Burundi is doesn't have the cache of Ethiopia and Kenya, but that started changing a while ago, and like most countries, Burundi can produce world class coffees when the effort is put in. This coffee is brought to you buy one of the most famous people in Burundi coffee, Jeanine Niyonzima-Aroian, who founded JNP Coffee, the supplier of this coffee. The coffee was grown by a woman-owned group that works closely with JNP Q graders on lot production and curation, and they get paid a premium for it. This coffee bucks the hardships of natural processing in cool, moist, high altitude climates, and nails a superb cup: wild, intense fruitiness, with sweet pineapple, black cherry, walnut, and earl grey.
New! Ecuador San Jose De Minas Finca Cruz Loma Macerated Honey! Sold Out!
Galo Morales, the owner of Finca Cruz Loma, has been knocking it out with coffees winning regional competitions, being used in the winning routine of their national barista champion, and finishing as a 2021 Good Food Awards finalist. The macerated honey process is unusual, and brings a lot to the table: super clean and sweet, with notes of allspice, milk chocolate, and raw pipe tobacco, balanced by red apple, sweet strawberry, and even tropical fruit notes.
New! Sumatra Kerinci Minang Camintoran Natural SOLD OUT!
I'm going to break my own rule here: I've decided to revisit this excellent coffee while there's still a bit left to grab! I've been obsessed with it, because it's simply FANTASTIC, just a high quality, clean, juicy, sweet Sumatra; hell, this morning I brewed up the last of my sample from weeks ago, and it was outrageously good. The only thing more outrageous is the grower who decided to natural process this in rainy Sumatra. Get it while it's here, it won't last long at all, A++ stuff (see 2 entries down for details!).
Timor-Leste Organic Eratoi Home Processed! SOLD OUT!
Timor is an interesting origin, with some unusual growing practices; for example, a lot of their coffee trees are very old, and were not cultivated and pruned for production quantity, and are very tall, requiring the pickers to climb to pick them. Then there's the processing: because this coffee is combined from 15 very small growers, each grower ferments and processes their coffee themselves, at home, instead of pooling and processing at a larger facility. Regardless, this coffee impresses, and is hugely versatile, working well in any brew method. Notes of cacao-nibs, brown sugar, and toasted pecan are balanced by gentle green apple tartness, apricot, and mild florals and even nutmeg.
New! Peru Challhuamayo Fince Tasta Honey! Sold Out!
This is a honey processed coffee from Finca Tasta, which is owned by 2 siblings. This coffee has massive chocolate peanut butter fudge notes, with orange fruit notes like candied orange peel, dried apricot, tangerine, and with lingering spiced honey notes. It's a strong departure from the last fruity few, and provides an absolutely stellar cup in these cold winter days.
Tenth Release: Sumatra Kerinci Minang Camintoran Natural! Sold Out!
I’m a huge fan of great Sumatras. I’m also a huge fan of natural process coffees. This coffee combines the two in an unusual package.
Typically, Sumatras are super earthy and heavily weighted toward the deep, heavy body and low acidity side of things, making them somewhat imbalanced, and due to processing challenges, usually funky. Indonesia gets a lot of rain, so they tend to use a process called wet-hulling, which is a large part of the flavor profile so common there. However, every country has fantastic coffee, and Sumatra is no exception. I tend to choose really high quality Sumatras that are well-processed, balanced, and exhibit a wide range of awesome flavors, adding dimension and breaking the Sumatra Status quo. This coffee takes processing to another level: natural processing leaves the beans to dry with the coffee cherry intact, and requires dry conditions. Obviously, the aforementioned large amounts of rain in Indonesia aren’t well-suited to leaving things laying around outside to dry, unlike Ethiopia or Yemen, making the general manager of this small farmers group, Pak Irwan, either highly driven, or slightly crazy, when he decided to invest in raised beds and rain covers, and process this coffee naturally.
Pecan pie, brown sugar sweetness is the anchor of this coffee, along with 72% chocolate, balanced with loads of foresty cedar notes, sweet mango, pear, oolong tea, juniper, floral and herbal notes, and sparkling lime top notes. If you’ve never been a fan of Sumatra’s, this coffee may blow those notions out of the water.
Ninth Release: Colombia Chapacual Fabian Villota Raised Bed! Sold Out!
This coffee is from a 4th generation farmer, who only started growing coffee 6 years ago. Their efforts have paid off, and they received a significant increase in price over Colombia's federal market value. This coffee is lush, playing the line between elegance and comfort coffee; mandarin orange, sweet pomegranate, and cherry, with gentle baking spice notes rounding it out.
Eighth Release: Rwanda Mahembe Murundo Triple Washed! Sold out!
This coffee is from an estate and washing station that placed 3rd in Rwanda's Cup of Excellence competition in 2018. Golden raisin sweetness, silky smooth body, mandarin orange, apricot, floral rose notes, and vanilla permeate this refined, elegant cup. Shipping toward the end of next week!
Seventh Release: Honduras Tapuiman Catracha Hector Ventura Honey Process! SOLD OUT!
This coffee is grown on a 2.5 acre farm with it's own micromill, and this is the first year Hector has had enough drying tables to produce a honey-process microlot. The extra pay from this coffee will provide upgrades to his farm for next year. Let's just say I roasted a test lb, and my family was floored: this is just a seriously crowd-pleasing coffee, with heavy viscocity, caramelly sweetness, milk chocolate notes, and beautiful black cherry and stone fruit notes. Truly world-class coffee!
Sixth Release: Ethiopia Shanta Wene Testi Ayla Raised Bed Natural! Sold Out!
Testi Ayla is an independent washing station in the Sidama region, with a reputation for turning out both washed and natural coffees at a very high level. They also experiment with carbonic maceration and anaerobic fermentation, which I wanted to try but they're REALLY expensive, so I got this 'normal' raised bed natural. If I had to choose one origin to drink for the rest of my life, it would be Ethiopian, and my customers know I generally have amazing, top tier natural Ethiopias on hand. This is reaching peak Ethiopia natural berry explosion time here, which just makes me so happy: notes of chocolate, caramel, and thick with berry/jammy notes, and beautiful florals.
Fifth Release: Costa Rica San Rafael Carlos Fernandez Morera Anaerobic Fermentation! Sold Out!
These offerings keep getting more and more special. This Costa Rica is grown by a farmer who’s family has cultivated the farm since 1895; it’s his 63rd crop he’s wrapping up this year on that land. He processes this coffee using anaerobic fermentation (if you want to know what that means see below), which profoundly affects the flavor. This coffee finished in the top 5 in the Cup of Excellence competition in 2017. Yes, this coffee deserves the descriptor ‘special’ just based on that, then we get to the tasting notes: cinnamon toast, gingerbread, clove, pear, apple, raisin, sugary sweetness and clean fruitiness in a buttery, complex cup.
Anaerobic fermentation: all coffees are processed using various levels of fermentation, be it natural process (fermentation of the cherry on the bean as it dries), or full wet process (much faster and more fermenty immersed in water). In both cases, it’s done out of necessity, to help remove the cherry from the bean, and it’s intent is purely functional. However, coffee processors are learning to manipulate the outcome of whatever fermentation process is used to influence a specific, desired outcome or flavor. Anaerobic fermentation is ‘without oxygen’; while there will still be oxygen present during the process, anaerobic refers to the process happening in a sealed, air-free tank, with no external source of air. There are many types of bacteria, some of which thrive in an anaerobic environment, others of which do not, and the anaerobic process heavily influences which bacteria survive to ferment, and hence the outcome and flavors brought out through the processing.
Fourth Release: Kenya Nuyeri Rukira Triple Washed Peaberry! SOLD OUT, but we may revisit.
When I first got into coffee a few decades ago, I tried a Kenya at Peet's, and hated it. Sour, punchy, just too much going on. Since then, my tastes have expanded, and it was a particular Kenya from the godmother of American coffee, Erma Knutsen, that blew my mind. Unfortunately, Erma died, and Knutsen is gone, but good Kenya? Oh yes, Kenya grows some of the finest coffee on the planet. This coffee from the Rukira processing facility is comprised of coffees from 600 farmers, who are so small that each one only grows around enough cherry to create 60lbs exportable green coffee. That's tiny! So are these peaberries, but don't underestimate: blackberry, pineapple, pomegranate, plum, and green apple fruit notes with savory heirloom tomato, vanilla, and salted caramel; savory and sweet, bright and balanced, with a classic winey, grapey Kenya punch. It's a knockout!
Third Release: Guatemala Santa Cruz Barillas Carlos Serrano Fully Washed! SOLD OUT!
It's time for a good washed coffee, so I turn to Guatemala as our next origin! When my supplier calls this 'one of the best Guatemalas I've ever had', I listen, and here we are. Grown by a doctor on his small 135 acre farm, with their own processing facilities, allowing the most meticulous care to be applied, start to finish. Good florals in the dry aroma, and in the cup is a whole sweet fruit basket: apple cider, red grape, plum, peach, starfruit, with loads of opulent milk chocolate notes and thick, heavy body.
Second release: El Salvador Apaneca Las Ninfas Raised Bed Natural Pacamara! SOLD OUT!
Pacamara is a varietal developed especially to create GIGANTIC beans. If you've never seen a Pacamara, it's a little shocking. I've only carried a few Pacamara's, but the ones I've had have been amazing; that being said, I've never had a natural process Pacamara, which is unusual for the varietal and origin; add in 'buttermilk pancake and blueberry syrup' tasting notes, and HOLLA! I had to jump on this before it's gone. Oozing brown sugar sweetness, grape, black cherry, tropical fruit, clean and juicy. YESS!
First release: Organic Uganda Kaproron Sipi Falls Natural! SOLD OUT!
Sipi Falls is an outstanding processing center/wet mill that produces some of the finest coffees Africa has to offer. They mostly produce wet-process coffees, but in 2016 started producing honey and dry process coffees, and they are simply outstanding. This cup is juicy, grapey, with loads of melon, apricot, berries, and purple plums, all floral, sweet, and elegant.
Jorge (Submitted on 19th Feb 2021)
I’ve been buying the limited releases for the past few months and every release is great! I’m fairly new to the world of coffee and stumbled on to this roaster via Reddit. I look forward to more releases and I highly suggest you give it a try.
Parker (Submitted on 16th Feb 2021)
I'm fairly new to the world of being my own coffee and seeking quality providers but I have got to say how impressed I am with this limited edition Peru Fica Tasta. The smell alone makes me happy, but the freshly ground beans are a delight. After my first cup I instantly ordered a bag for a friend. I'm sad it's only a limited release but I'm grateful to have tried it!
chris (Submitted on 29th Dec 2020)
i've made this as pour over, espresso shot, and americano and i gotta say, *this* is what is in my head when i think what great coffee ought to taste like.
Ted (Submitted on 22nd Dec 2020)
The tetsi ayla is amazing. Love the berriness and really...when is an Ethiopian for Nate ever bad? Never. Plus, the mailman commented on how good my mail smelled